MOROCCAN CHICKEN
Your slow cooker acts like a tagine in this perfectly spiced Moroccan chicken recipe. A steaming bowl of Israeli couscous or brown rice is perfect on the side.
Categories Dinner
Time 2h20m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Mix together 1 1/2 teaspoons cumin, 1/2 teaspoon salt, 1/4 teaspoon cinnamon, 1/4 teaspoon pepper, and cayenne in cup; sprinkle all over chicken. Transfer to 5- or 6-quart slow cooker.
- Heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to soften, about 3 minutes. Stir in garlic, ginger, and remaining 1/4 teaspoon cumin,1/4 teaspoon salt, 1/8 teaspoon cinnamon, and 1/8 teaspoonpepper; cook, stirring constantly, until fragrant, about 30 seconds.
- Stir tomatoes into onion mixture and bring to boil. Add to slow cooker along with squash and chickpeas, stirring to combine. Cover and cook until chicken and squash are fork-tender, 2-3 hours on High or 4-6 hours on Low. Spoon evenly into 4 large shallow bowls; sprinkle with cilantro and almonds and serve with lime wedges.
- Per serving: 1 chicken thigh and 1 1/2 cups vegetable mixture with sauce.
Nutrition Facts : Calories 101 kcal
MOROCCAN CHICKEN LEGS WW
From "Everyone Loves Chicken" by Weight Watchers. I borrowed my friend's book and I'm posting what sounds interesting for future reference. This is 5 points for each leg.
Provided by Oolala
Categories Chicken Thigh & Leg
Time 4h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the garlic, scallion, oil, orange zest, mint, cumin, paprika, ginger and cinnamon in a zip-close plastic bag.
- Add the chicken and squeeze out the air and seal the bag.
- Refrigerate, 4 hours to overnight, turning the bag occasionally.
- Spray the grill with nonstick cooking spray and prepare the grill to medium-hot.
- Lift the chicken from the marinade and sprinkle with salt.
- Discard the marinade.
- Place the chicken on the grill and cover the grill until an instant read thermometer reads 180°F when stuck in the thigh, about 12-15 minutes per side.
Nutrition Facts : Calories 194.6, Fat 8.5, SaturatedFat 1.8, Cholesterol 104, Sodium 550.3, Carbohydrate 1.8, Fiber 0.6, Sugar 0.2, Protein 26.6
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
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MOROCCAN SHEET PAN CHICKEN | RECIPES | WW USA
From weightwatchers.com
Cuisine Middle EasternTotal Time 1 hr 2 minsServings 4
- Preheat oven to 375°F. Spray large rimmed baking sheet with nonstick spray. Sprinkle chicken with 1 tsp of the salt and the pepper; place on one side of prepared baking sheet.
- Combine potatoes, carrots, and chickpeas on other side. Mix cumin, paprika, and turmeric in custard cup; sprinkle over chicken and vegetables. Sprinkle vegetables with remaining 1/2 teaspoon salt and spray with nonstick spray. Top with lemon. Roast until chicken is cooked through, about 30 minutes; transfer to platter and cover to keep warm. Continue roasting vegetables until tender, about 20 minutes longer. Sprinkle with olives.
- Serving size: 1 chicken breast (skin discarded), about 1/2 cup vegetables, and generous 1 tablespoon olives
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