SLOW-COOKER MARRAKECH CHICKEN STEW WITH PRESERVED LEMON AND OLIVES
This pungent, fragrant chicken stew is not for the weak of palate. Radiating the aromas of toasted cumin and coriander, and spiked with the salty-sour pucker of cured lemons and olives, it produces a heady and exotic effect. If you can't find preserved lemons in your local food markets (high-end stores usually stock them), you can order them or make them yourself.
Provided by Andrew Schloss
Categories Slow Cooker Chicken Lemon Dinner Olive
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- Heat a medium skillet, preferably cast-iron, over medium-high heat. Add the cumin seed and stir until aromatic, about 30 seconds. Turn off the heat, add the coriander seed, and stir for 30 seconds. Scrape the spices into a mortar with a pestle or into a spice grinder and grind until the cumin and coriander are coarsely ground. Mix with the flour, salt, and pepper in a medium large mixing bowl and dredge the chicken pieces in the seasoned flour mixture; pat off the excess flour and reserve the mixture.
- Heat the oil in an extra-large skillet over medium-high heat; brown the chicken pieces on both sides, in batches, about 3 minutes per side, then transfer to a 5- to 6-quart slow cooker.
- Reduce the heat under the skillet to medium. Add the onions and sauté until tender, about 2 minutes. Add the garlic and the reserved seasoned flour mixture and stir until the flour is lightly toasted, about 3 minutes. Add the wine and chicken broth and stir until the sauce is slightly thickened. Remove from the heat and stir in the lemon zest (but not the juice).
- Pour over the chicken and scatter the chopped preserved lemon over the top. Cover the cooker and cook for 2 to 3 hours on high, or 4 to 6 hours on low, until an instant-read thermometer inserted into the thickest part of one of the uppermost pieces of chicken registers 170°F. Keep warm for as long as 4 hours.
- Remove the chicken to a platter. Stir the lemon juice, parsley, and olives into the sauce, and spoon over the chicken.
AFRICAN CHICKEN STEW
This delicious stew is inspired by my friend from Sierra Leone, West Africa, who cooks often for her family. Many ingredients can be modified. This is kind of a 'whatever is handy now' recipe. You can use a whole roasting chicken cut into bite-sized pieces, or just breasts and thighs if you prefer. Other suggested additions are turnips, carrots and celery. This looks great served over white rice with a garnish of fresh chopped cilantro, parsley or unsalted peanuts.
Provided by Leah Shaw
Categories World Cuisine Recipes African
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.
- Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
- Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.
Nutrition Facts : Calories 615.1 calories, Carbohydrate 31.5 g, Cholesterol 99.6 mg, Fat 36 g, Fiber 6.4 g, Protein 43.7 g, SaturatedFat 7.2 g, Sodium 620.3 mg, Sugar 3.9 g
CHICKEN LIVERS, WITH CUMIN AND CORIANDER
Provided by Moira Hodgson
Categories easy, quick, sauces and gravies, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Dredge the chicken livers in the flour and brown them in the butter and oil. Remove and set aside.
- Saute the garlic and shallots for two minutes. Add the cumin and coriander. Return the chicken livers to the pan and add the cream, salt and pepper. Cook until the livers are pink in the center and the sauce has thickened.
- Garnish with coriander and serve.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 11 grams, Sodium 429 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN STEW WITH CORIANDER AND CUMIN
Categories Chicken Casserole/Gratin Dinner
Number Of Ingredients 11
Steps:
- 1. In a large heavy skillet, heat the olive oil over moderately high heat. Season the chicken with the salt and add to the pan, skin side down. Salute until golden brown on the bottom, about 5-6 minutes. Turn and cook until browned on the other side, about 5 minutes longer. Drain the chicken on paper towels. Transfer to a large flameproof casserole.
- 2. Pour off the fat from the skillet. Add the wine and bring to a boil over moderately high heat, scraping up the brown bits from the bottom of the pan. Boil until the wine is reduced by half, about 4 minutes. Stir in the chicken stock, cream and cumin. Pour the liquid into the casserole and bring to a boil over moderate heat. Cover, reduce the heat to low and simmer for 15 minutes.
- 3. Meanwhile, in a medium saucepan of boiling salted water, cook the carrots until tender, about 15 minutes. Drain.
- 4. Make steamed potatoes, if desired.
- 5. Add the carrots and the frozen corn to the casserole and continue to cook until the corn is heated through, 5-7 minutes. Stir in the coriander/cilantro and serve with potatoes.
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MOROCCAN CHICKEN STEW - BETTER HOMES & GARDENS
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5/5 (35)Total Time 35 minsServings 6Calories 394 per serving
- In a shallow bowl combine flour, coriander, cumin, paprika, salt, and cinnamon. Coat chicken with the flour mixture; set aside.
- In a 4-quart Dutch oven cook onions and garlic in hot oil over medium heat for 4 to 6 minutes or until tender. Remove from Dutch oven, reserving oil in pan. Add chicken to pan, half at a time. Cook quickly until lightly browned, stirring frequently. Return all chicken and the onion mixture to pan. Add tomatoes, garbanzo beans, the water, raisins, and olives. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until chicken is tender, stirring occasionally. Serve over couscous. Sprinkle with cilantro.
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Category Healthy Stew RecipesCalories 431 per servingTotal Time 40 mins
- Pat chicken dry and sprinkle with coriander and cumin. Heat oil in a large pot over medium heat. Add the chicken and cook, flipping once, until browned on both sides, 6 to 7 minutes total. Transfer to a clean plate.
- Add onion and garlic to the pot and cook, stirring occasionally, until tender, 3 to 4 minutes. Add greens and cook, stirring, until wilted, about 1 minute. Add broth, hominy and the chicken along with any accumulated juices. Bring to a simmer. Adjust heat to maintain a simmer, cover and cook until the chicken is very tender, about 15 minutes.
- Remove the chicken to a clean cutting board and shred with two forks. Return to the pot and stir in salsa. Serve the stew topped with cabbage and sour cream, with lime wedges, if desired.
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