MOROCCAN BRAISED CHICKEN
The prunes and spices are what makes this Moroccan dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h20m
Number Of Ingredients 8
Steps:
- In a large (5-quart) heavy pot, heat 2 tablespoons oil over medium-high. Season chicken generously on all sides with salt and pepper. Place 3 chicken legs in pot; cook, turning once, until browned, about 10 minutes total. Transfer to a plate. Repeat with remaining chicken and oil.
- Add onion and 1/4 cup water to pot; cook, stirring to loosen browned bits on bottom. Add turmeric, ginger, and cinnamon; cook, stirring occasionally, until onion has softened, about 5 minutes. Return chicken to pot. Add 2 cups water and half the prunes; bring to a boil. Reduce heat; partially cover, and simmer until chicken is cooked through and very tender, about 45 minutes.
- Transfer chicken to a platter; cover tightly with aluminum foil to keep warm. Add remaining prunes to pot; raise heat to high. Continue to cook, stirring occasionally, until sauce has thickened, about 10 minutes more. If not serving immediately, top chicken with sauce, cover and refrigerate up to 1 day in an airtight container. Otherwise, divide chicken among serving plates, and top with sauce.
MOROCCAN CHICKEN WITH COUSCOUS
This is a recipe I modified slightly from a book called '1000 classic recipes. I made it for the first time last night and it is gorgeous.
Provided by Aileen2
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Fry chicken portions skin side down in butter and oil until golden.
- Turn.
- Add onions, garlic, spices, salt, orange juice and 300ml of water.
- Cover and bring to the boil, reduce heat and simmer for 30 minutes.
- Mix couscous with salt and 350ml of water.
- Leave to soak for 5 minutes.
- Add rest of ingredients for couscous.
- Line a steamer with greaseproof paper and spoon the cous cous inches.
- Place over chicken and steam for 10 minutes.
- Remove steamer, stir honey into chicken liquid and boil rapidly for 3-4 minutes. (At this point I stirred in 1 tsp of cornflour mixed with a little water to thicken the sauce).
- Serve chicken on top of couscous and pour over a little of the sauce.
Nutrition Facts : Calories 772.6, Fat 26.2, SaturatedFat 6.9, Cholesterol 100.4, Sodium 744.5, Carbohydrate 89.9, Fiber 6.6, Sugar 15.5, Protein 43.1
MOROCCAN BRAISED CHICKEN
This recipe has been submitted for play in ZWT9 - Morocco. This recipe is from cookbook: Fight Back With Food. In this tasty version chicken breasts are braised with chickpeas, lemon, cilantro and apricots. Yummy!
Provided by Baby Kato
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl combine the apricots and the boiling water, let stand 10 minutes. Strain the apricots, reserving the the water, then dice the apricots. Set aside both the water and apricots until needed.
- In a large skillet, heat the oil over medium heat, add the chicken and saute for 3 minutes per side or until golden brown. Transfer the chicken to a plate.
- Add the onion and garlic to the skillet and cook 7 minutes, then add the celery and cook for 3 more minutes.
- Stir in the apricots and the reserved liquid, the chickpeas, tomatoes, lemon zest, lemon juice, coriander and pepper.
- Bring to a boil and return the chicken to the pan, reduce to a simmer, cover and cook for 15 minutes or until the chicken is cooked through.
- Stir in the cilantro and serve.
Nutrition Facts : Calories 342.4, Fat 7.7, SaturatedFat 1.3, Cholesterol 75.5, Sodium 656.4, Carbohydrate 39.5, Fiber 6.8, Sugar 16, Protein 30.9
MOROCCAN BRAISED CHICKEN WITH ZUCCHINI
Built around fall veggies and an intriguing, spicy sauce, this dish needs only quick-cooking couscous to soak up all the goodness. Another healthy dish from Chatelaine magazine. Enjoy!
Provided by Nif_H
Categories One Dish Meal
Time 32m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Pour broth into a large, wide saucepan and set over medium-high heat. Stir in seasonings and garlic. Add onions and carrots to broth. Cover and reduce heat to medium-low. Boil gently until carrots begin to soften slightly, about 5 minute.
- Stir zucchini and chicken into broth. Then stir into broth with sugar, raisins and apricots. Increase heat to medium. Cover and cook, stirring occasionally, until chicken is springy when pressed, 7 to 10 minute.
MOROCCAN BRAISED CHICKEN WITH ORANGE COUSCOUS
Number Of Ingredients 29
Steps:
- Moroccan Chicken
- Preheat oven to 325 F.
- Heat 6 3/4 quart Dutch oven over medium heat.
- Season chicken pieces with salt and pepper. Dredge them in the flour, shaking off any excess.
- Add olive oli to the heated Dutch oven. Place half of the chicken pieces in the pot, skin side down. Salute on both sides until golden-brown. Remove and reserve, and repeat with remaining chicken pieces.
- Pour off most of the fat from the Dutch oven. Over low heat, add the fennel, onion and bay leaf. Sweat until tender. Add chopped garlic and sweat 2-3 minutes.
- Add coriander, cumin, cinnamon, cayenne, tomato paste and 2 teaspoons salt. Add white wine and reduce by half.
- Add chicken stock, lemon zest, lemon juice, cilantro leaves, honey and tomatoes. Place the chicken thighs into the pot. Bring to a simmer, cover and place in the oven.
- Cook 30 minutes, then return to the stovetop.
- Add the eggplant, zucchini, olives and chicken breasts. Bring to a simmer. Cover the pot and return to the oven. Cook 15 minutes. Remove from the oven and serve with orange couscous
- Orange Couscous
- In a large saucepan, bring orange juice and salt to a boil. Stir in the couscous and cover.
- Turn off the heat. Let steam 5 minutes, then fluff with a fork. Stir in olive oil.
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