MOROCCAN-STYLE CARROT SALAD
Simple, unique, and flavorful is what this Moroccan carrot salad is all about! Tender cooked carrots are tossed with fresh herbs and warm Moroccan spices like cumin and harissa, then dressed in lemon juice, extra virgin olive oil. The final touch, a sprinkle of toasted sesame seeds!
Provided by The Mediterranean Dish
Categories Salad
Time 30m
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add carrots and cook for about 20 minutes until nice and tender. Drain.
- Transfer the cooked carrots immediately to a large mixing bowl. And while nice and warm, season with a dash kosher salt, and the spices (harissa spice, cumin, coriander and paprika.) Add minced garlic, celery, cilantro, lemon juice and extra virgin olive oil.
- If you like, add a sprinkle of toasted sesame seeds. Give the carrot salad a good toss to combine. Set the carrot salad aside for a bit before serving (it's best served at room temperature.)
Nutrition Facts : Calories 144 calories, Sugar 7.4 g, Sodium 114.6 mg, Fat 9 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 16.2 g, Fiber 5 g, Protein 2.2 g, Cholesterol 0 mg
GRILLED MOROCCAN CHICKEN WITH LEMONY COUSCOUS & CARROT SALAD
Inspired by the beautiful flavours of Morocco, this punchy dish can be on the table in little over half an hour. Bashing the chicken, so it's roughly the same thickness all over not only increases the surface area for all that lovely flavour, but it speeds the cooking time right up, and helps to keep the chicken nice and juicy. Chicken is a great source of lean protein, and will help your muscles recover and repair themselves. And to finish, add a dollop of harissa-spiked yoghurt and a scattering coriander leaves to bring the whole story together perfectly. Enjoy!
Provided by Jamie Oliver
Categories Couscous
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Place a griddle pan or frying pan over a medium heat to get screaming hot.
- Peel and slice the onion into 8 thin wedges, then peel and coarsely grate the carrot.
- Cook the onion wedges on the griddle, turning every 1 to 2 minutes until softened and bar-marked.
- Meanwhile, lay the chicken breasts on a chopping board, cover with a sheet of greaseproof paper and bash the thick-end with the bottom of a pan until roughly the same thickness all over.
- Discard the paper and lightly score a criss-cross pattern into the top of the chicken with a sharp knife.
- Drizzle with a little olive oil, sprinkle over a pinch of sea salt and black pepper, and the cumin, then rub all over.
- Put the couscous into a bowl with a pinch of salt, then pour over 225ml of boiling water and cover.
- Add the chicken to the griddle alongside the onion wedges and cook for 4 minutes on each side, or until the chicken is golden and cooked through.
- Finely grate the lemon zest into the couscous, squeeze in half the juice, then fluff it up with a fork and season to taste.
- Place the carrot in a bowl, squeeze over the remaining lemon juice and add a splash of extra virgin olive oil. Pick and tear over the coriander leaves, then toss together and season to taste.
- Divide the couscous between your plates and top each with a grilled chicken breast and onion wedges. Add a little pile of carrot salad to each, then swirl the yoghurt and harissa together and dollop over the top.
Nutrition Facts : Calories 467 calories, Fat 11.4 g fat, SaturatedFat 2.3 g saturated fat, Protein 38.8 g protein, Carbohydrate 55.1 g carbohydrate, Sugar 9.5 g sugar, Sodium 0.9 g salt, Fiber 7.1 g fibre
MOROCCAN-STYLE CHICKEN WITH CARROT & ORANGE SALAD
Boneless chicken thighs, stuffed and dusted with spice, stay succulent when roasted and are much cheaper than breast meat
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 190C/fan 170C/gas 5. Mix 1 tsp of the cinnamon with the cumin and coriander in a small bowl. Heat the oil in a frying pan, add the onion, then quickly fry until lightly coloured. Add the pine nuts, then fry until lightly toasted. Stir in ½ the spice mix, the raisins and the juice of ½ the lemon. Heat through, stirring, then remove from the heat.
- Open out the chicken thighs and spoon a little stuffing onto each. Fold the chicken meat over to enclose the stuffing, then secure each thigh with a couple of cocktail sticks. Place in a non-stick roasting tin with the cocktail sticks underneath, then sprinkle with the remaining lemon juice and spice mix. Bake for 30-35 mins until the chicken is tender and golden.
- To make the salad, tip the carrot into a bowl. Using a sharp knife, remove the zest and pith from the oranges, then cut into segments between membranes. Do this over the bowl to catch the juice, letting the segments drop in. Sprinkle with the reserved cinnamon and a little black pepper, then mix well.
- Divide the salad leaves between 4 plates, spoon over the salad, then sprinkle over the coriander leaves. Place the chicken alongside and serve.
Nutrition Facts : Calories 390 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 26 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 0.49 milligram of sodium
MOROCCAN CARROT SALAD
Shaved carrots spiced with coriander, cumin, cayenne and cinnamon are tossed with golden raisins and a light lemon dressing.
Provided by Food Network Kitchen
Time 15m
Yield 4-6
Number Of Ingredients 10
Steps:
- Peel the carrots and shave them into ribbons with a vegetable peeler. Put in a large bowl. Add the lemon juice, oil, raisins, coriander, cumin, cayenne, cinnamon and 3/4 teaspoon salt and toss to combine. Transfer to a serving platter and sprinkle with chopped parsley.
MOROCCAN CARROT SALAD
Steps:
- Bring a large pot of salted water to a boil. Add the carrots and boil until tender, about 15 minutes. Let cool slightly, then slice into 1/2-inch coins.
- In a large bowl, whisk the olive oil, harissa, garlic, lemon juice, 3/4 teaspoon salt and some pepper. Toss with the carrots to coat, then toss with the cilantro and parsley. Sprinkle with the sesame seeds and serve warm or at room temp, or refrigerate until ready to serve.
MOROCCAN CARROT SALAD
Steps:
- In a medium bowl, combine shredded carrots, diced cucumber and raisins. Set aside.
- For the Dressing: In a small mixing bowl, combine lemon juice, cilantro, spices, and honey. Slowly whisk in extra-virgin olive oil.
- Pour dressing over carrot salad and toss to coat. Cover with plastic wrap and refrigerate for several hours to allow flavors to meld.
CRISPY CHICKEN WITH MOROCCAN CARROT SALAD
Make and share this Crispy Chicken With Moroccan Carrot Salad recipe from Food.com.
Provided by tnap65
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim chicken and pat dry with paper towels. Using a meat pounder, pound thick part of breast to 3/4 to 1--inch thickness. Season chicken with salt and pepper.
- Place chicken, skin side down, in cold 12-inchnon stick skillet. Cover skiller and place over medium heat. Cook chicken, without moving, until skin is light golden brown, about 15 minutes.
- Cut away peel and pith from oranges. Holding fruit over a bowl, use paring knife to release segements from memebranes. Cut segments in half crosswise and let drain in mesh strainer reserving juice. squeeze 1 tablespoon lemon juice. Whisk Harissa, lemon juice and 1/2 teaspoon salt into reserved orange juice add orange segments to bowl and set aside.
- Increase heat in skillet to medium-high and continue to cook, covered until skin is deep golden brown and crisp. Transfer chicken, skin side up, to platter tent with foil.
- Meanwhile, peel and shred carrots. Cut feta into 1/2 inch pieces. Drain and rinse chick peas. Add carrots to dressing in bowl and gently toss to coat. Let sit until liquid starts to pool in bottom of bowl, 3- 5 minutes.
- Drain Salad in fine-mesh strainer and return to bowl. Stir in oil, feta, chickpeas and mint. Season with salt and pepper. Serve with chicken.
Nutrition Facts : Calories 820, Fat 39.6, SaturatedFat 12.1, Cholesterol 202.9, Sodium 829.5, Carbohydrate 45.1, Fiber 10, Sugar 12.8, Protein 70
More about "crispy chicken with moroccan carrot salad recipes"
MOROCCAN CHICKEN AND CARROTS RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Total Time 45 minsServings 4Calories 417 per serving
- Preheat oven to 400°. In a medium bowl, mix chicken with 2 tbsp. oil, the spices, and 1/2 tsp. salt.
- Heat remaining 1 tbsp. oil in a large ovenproof frying pan or cast-iron skillet over medium-high heat. Cook chicken skin side down until skin is crisped, about 4 minutes; transfer to a plate.
- Add carrots to pan and cook, stirring often, until starting to soften, about 4 minutes. Add raisins, almonds, and remaining 1/2 tsp. salt. Set chicken skin side up on top of carrots.
CRISPY CHICKEN SALAD - THE COZY COOK
From thecozycook.com
MOROCCAN CARROT SALAD RECIPE | CHEFDEHOME.COM
From chefdehome.com
MOROCCAN SPATCHCOCK CHICKEN WITH CRISPY POTATOES
From genabell.com
MOROCCAN CARROT AND CHICKPEA SALAD (WITH QUINOA) | TWO …
From twospoons.ca
MOROCCAN CARROT CHICK PEA SALAD WITH FETA AND ALMONDS
From cookingclassy.com
59 HEALTHY CHICKEN RECIPES FOR EASY WEEKNIGHT MEALS
From today.com
KETO VIETNAMESE CHICKEN SALAD - EASY TO MAKE RECIPE
From stylishcravings.com
CRISPY MOROCCAN CARROTS | JAMIE OLIVER RECIPES
From jamieoliver.com
DUTCH OVEN-ROAST CHICKEN AND SHALLOTS | LEITE'S CULINARIA
From leitesculinaria.com
CRISPY CHICKEN WITH MOROCCAN CARROT SALAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BEST AIR FRYER CHICKEN WINGS RECIPE (CRISPY!)
From therealfooddietitians.com
CRISPY COCONUT CHICKEN SALAD - ZENA'S KITCHEN
From zenaskitchen.com
MOROCCAN CARROT SALAD RECIPE | BON APPéTIT
From bonappetit.com
MOROCCAN CHICKEN WITH OLIVES AND LEMON RECIPE
From aldi.com.au
CHICKEN-FRIED STEAK RECIPE | BON APPéTIT
From bonappetit.com
MOROCCAN CARROT SALAD | MCCORMICK GOURMET
From mccormick.com
MOROCCAN-INSPIRED CARROT & CHICKPEA SALAD - ONCE UPON A CHEF
From onceuponachef.com
CHICKEN THIGHS WITH COUSCOUS AND OLIVES RECIPE - REAL SIMPLE
From realsimple.com
THE BEST MOROCCAN CARROT SALAD RECIPE – MOROCCANZEST
From moroccanzest.com
MOROCCAN SPICED CHICKPEA AND CARROT COUS COUS RECIPE
From aldi.com.au
GLUTEN FREE BAKED KOREAN CHICKEN WINGS - ONLY GLUTEN FREE RECIPES
From onlyglutenfreerecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love