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.
BRAISED MOROCCAN CHICKEN (D'JEJ MHAMAR)
This is a popular dish made with preserved lemons in all Moroccan homes and is also served at weddings. Each home makes slight changes in the recipe. This one I learned from a cook in my mother-in-law's home. Moroccans eat off a communal plate. This chicken is served on a single plate in the center of the table (at weddings you will see four chickens on one large platter), eaten with crusty bread and no utensils. You, of course, can use your knife and fork!
Provided by saraht1
Categories World Cuisine Recipes African North African Moroccan
Time 1h55m
Yield 8
Number Of Ingredients 19
Steps:
- Soak vermicelli noodles in hot water until softened, about 15 minutes. Drain and add raisins, 1 tablespoon cilantro, 1 clove grated garlic, 1 teaspoon chopped preserved lemon, 1/4 teaspoon ginger, 1 dash turmeric, salt, and pepper.
- Clean the chicken, keeping the skin intact. Stuff with the prepared vermicelli. Tie legs closed with kitchen string. Remove seeds from preserved lemon and cut into 2 or 3 pieces.
- Heat oil in a stock pot over medium heat. Add grated onion, preserved lemon, remaining 3 tablespoons cilantro, remaining 3 cloves garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, remaining 1/2 teaspoon ginger, cinnamon, and 1/4 teaspoon turmeric. Stir together over medium heat. Add chicken and fry, being sure it doesn't stick and break the skin, about 2 minutes on each side.
- Add enough water that the chicken is about half immersed. Add saffron. Cook until chicken is no longer pink in the center, 30 to 40 minutes, checking water level occasionally. Add olives about 15 minutes before the chicken is finished. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove the chicken to a plate and reduce the sauce until it is thick, 10 to 15 minutes.
- Pat the chicken dry and remove kitchen string; place in a baking dish. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil chicken in the preheated oven, turning as needed, until skin is darkened and crisp, about 5 minutes total.
- Spread the sauce on a platter and place chicken on top.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 23.7 g, Cholesterol 66.2 mg, Fat 21.1 g, Fiber 1.8 g, Protein 24.7 g, SaturatedFat 4.7 g, Sodium 1219.1 mg, Sugar 3.5 g
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 LEGS AND THIGHS WITH CARROT JUICE, DATE
This fine Cooking recipe was really easy. I used California dates as Medjool dates were unavailable. I served it with couscous cooked in chicken stock. The Moroccan flavors were absolutely delicious. This was a very inexpensive dish. Yet it was elegant in presentation. Hope you enjoy.
Provided by Tastings by CeCe
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Position a rack in the center of the oven and heat the oven to 350 degrees.
- Season the chicken pieces generously with salt and pepper. Using a 10-11" straight side ovenproof saute pan with a lid, heat the oil over medium-high heat until very hot. Arrange the chicken skin side down in the pan (it'll be crowded), and cook until deeply brown, about 5 minutes. Use a splatter screen if you have one). Turn the pieces over and cook until the other sides are deeply browned, 3 to 5 minutes more. Transfer to plate.
- Pour out and discard all but 1 tablespoon of the fat in the pan. Put the pan over medium heat. Add the onion and cook, stirring frequestly, until it's soft and begins to color, 6 to 8 minutes.
- Add the ginger, cinnamon, and cumin and stir into the onions for about 1 minute.
- Pour in the carrot juice and broth and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon.
- return the chicken to the pan. Cover, transfer to the oven and braise for 15 minutes.
- Add the dates and continue to braise until the chicken is fork-tender and the drumstick meatstarts to come away from the bone, 30 to 35 minutes more.
- With a slotted spoon, transfer the chicken and the dates to a serving dish and keep warm by loosely covering the dish with foil.
- Tilt the saute pan and skim off as much fat as possible from the sauce.
- Bring the sauce to a boil over medium-high heat, reduce the heat to medium low, and simmer until the sauce is slightly thickened, abouth 5 minutes.
- Add the lemon juice and season to taste.
- Pour the sauce over the chicken, sprinkle with the chopped cilantro and serve.
Nutrition Facts : Calories 177.1, Fat 7.4, SaturatedFat 1, Sodium 167.1, Carbohydrate 27.9, Fiber 3.2, Sugar 18, Protein 2.6
BRAISED CHICKEN WITH DATES AND MOROCCAN SPICES
Provided by Joanne Weir
Categories Chicken Braise Quick & Easy Low Cal Dinner Date Almond Healthy Bon Appétit Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy large pot over medium-high heat. Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 15 minutes. Transfer chicken to baking sheet or platter; repeat with remaining chicken. Pour off all but 2 tablespoons fat from pot and discard. Reduce heat to medium. Add shallots to pot; sauté until golden, about 6 minutes. Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Stir until fragrant, about 1 minute. Increase heat to high; add broth and 3 tablespoons lemon juice. Bring to boil; reduce heat to low, cover, and simmer until shallots begin to soften, about 18 minutes. Place chicken pieces atop shallots in pot. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until juices run clear when thickest part of drumstick is pierced with knife, about 25 minutes.
- Transfer chicken and shallots to platter; tent with foil. Boil juices in pot until slightly thickened. Stir in dates and remaining 2 tablespoons lemon juice. Reduce heat and simmer gently until dates are heated through, about 2 minutes. Pour sauce and dates over chicken. Sprinkle with almonds and cilantro, and serve.
MOROCCAN BRAISED CHICKEN WITH CARROTS AND GOLDEN RAISINS
Cumin and coriander infuse this chicken dish with North African flavors. The Moroccan recipe, which calls for braising the chicken thighs in white wine, makes a tasty dinner option.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Heat a large ovenproof pot over medium-high heat. Toast spices about 1 minute. Transfer to a bowl. Add oil to pan and heat. Season chicken generously with salt and pepper. Cook until golden, about 6 minutes; set aside. Reduce heat to medium and saute onion. Add wine, scraping up brown bits with wooden spoon. Add carrots, stock, raisins, chicken and accumulated juices, and spices; bring to a boil. Cover and transfer to oven. Braise until meat is very tender, about 45 minutes.
- Meanwhile, bring quinoa, 2 cups water, and 1/4 teaspoon salt to a boil. Reduce heat and simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat; let stand 5 minutes. Fluff with a fork.
- Sprinkle chicken with cilantro and serve with quinoa.
Nutrition Facts : Calories 365 g, Cholesterol 64 g, Fat 14 g, Fiber 2 g, Protein 24 g, Sodium 123 g
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
More about "moroccan braised chicken recipes"
BEST MOROCCAN CHICKEN RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (86)Calories 374 per servingCategory Entree
- Pat chicken pieces dry and season lightly with kosher salt on both sides. Now, rub the chicken all over with the spice rub (if you kept the skins, make sure to apply the spice rub underneath the skins for best flavor.) Set aside in room temperature for 40 to 45 minutes or so (or, if you have the time, cover and refrigerate for 2 hours or overnight. If you do this, take chicken out of fridge and let it rest at room temperature for a few minutes before cooking.)
- In a 12" deep ceramic pan or braiser like this one, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Add chicken (skin side down, if you kept skin) and brown for 5 minutes. Turn over and brown on the other side for another 3 minutes or so.
- Lower heat to medium-low and add onions, garlic, and cilantro. Cover and cook for 3 minutes, then add lemon slices, olives, raisins, and dried apricots.
BRAISED MOROCCAN-INSPIRED CHICKEN - THE DEFINED DISH
From thedefineddish.com
4/4 (1)
BEST MOROCCAN CHICKEN WITH PRUNES RECIPE - HOW TO …
From food52.com
BEST BRAISED MOROCCAN CHICKEN & OLIVES RECIPE - FOOD52
From food52.com
MOROCCAN BRAISED CHICKEN, LENTILS, SMOKED PAPRIKA
From lentils.org
BRAISED MOROCCAN CHICKEN RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
MOROCCAN BRAISED CHICKEN - PIQUANT POST
From piquantpost.com
MOROCCAN CHICKEN WITH LEMON AND OLIVES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
MOROCCAN CHICKEN | THE COZY APRON
From thecozyapron.com
OUR 25 MOST SAVED RECIPES OF 2023—BEST RECIPES FROM 2023
From food52.com
SPICY BRAISED CHICKEN WITH POTATOES - MOROCCAN - VEENA AZMANOV
From veenaazmanov.com
21 ONE-POT DINNER RECIPES TO MAKE WEEKNIGHTS EASIER - SERIOUS EATS
From seriouseats.com
MOROCCAN BRAISED CHICKEN BREAST WITH MEYER LEMONS AND GREEN …
From cdkitchen.com
BEST MOROCCAN CHICKEN RECIPE | SIMPLY QUINOA
From simplyquinoa.com
BRAISED CHICKEN THIGH RECIPES
From allrecipes.com
MOROCCAN-STYLE BRAISED CHICKEN THIGHS | TESCO REAL FOOD
From realfood.tesco.com
MOROCCAN BRAISED CHICKEN, LENTILS, SMOKED PAPRIKA & TOMATO
From reddit.com
BEST MOROCCAN BRAISED CHICKEN AND OLIVES RECIPE
From ourbigescape.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 »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #main-dish #poultry #low-fat #chicken #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #meat #chicken-breasts
You'll also love