MOROCCAN CHICKEN AND SQUASH
Provided by Food Network Kitchen
Time 4h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the squash, turnip, leek and raisins in a 6-quart slow cooker. Season the chicken with salt and pepper and place on top of the vegetables.
- Whisk the chicken broth, tomato paste, cumin, coriander, turmeric, lemon zest and juice, and 1 teaspoon salt in a large bowl. Pour the mixture over the chicken and vegetables. Cover and cook on high, 4 hours.
- Serve the chicken and vegetables with couscous; drizzle with some of the cooking liquid. Top with cilantro.
EASY MOROCCAN CHICKEN TAGINE WITH BUTTERNUT SQUASH
Easy Moroccan chicken tagine with butternut squash is a perfect flavoursome family meal taking just one hour to make. It's delicious served over couscous!
Provided by Neil
Categories Dinner
Time 1h
Number Of Ingredients 16
Steps:
- Place a large casserole dish or hob proof tagine over a low heat.
- Heat the olive oil and sauté the onion and butternut squash together for 5 to 6 minutes until soft.
- Add the garlic and spices, stir and cook for 30 seconds before adding the tomatoes, tomato puree, chicken stock and honey. Bring to the boil, then turn down to simmer for 15 minutes until thickened.
- Add the chicken and apricots and cook for a further 10 minutes until the chicken is cooked.
- Season to taste, remove the cinnamon stick, scatter the chopped fresh coriander over. Serve over couscous.
Nutrition Facts : Calories 260 kcal, Carbohydrate 32 g, Protein 20 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 49 mg, Sodium 327 mg, Fiber 4 g, Sugar 19 g, ServingSize 1 serving
INSTANT POT® CHICKEN TAGINE WITH BUTTERNUT SQUASH AND SPINACH
Butternut squash, chicken thighs, spinach, and spices are thrown together and cooked quickly and easily in an Instant Pot® in this Moroccan-inspired chicken tagine.
Provided by Alice Waugh
Categories World Cuisine Recipes African North African Moroccan
Time 55m
Yield 6
Number Of Ingredients 18
Steps:
- Stir 2 tablespoons oil, 2 1/2 teaspoons kosher salt, cinnamon, cumin, paprika, coriander, and 1/2 teaspoon black pepper together in a small bowl to form a paste. Toss 1 tablespoon paste with chicken in a medium bowl.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat remaining oil until shimmering, about 1 minute. Add onion and 1 teaspoon kosher salt; cook, stirring occasionally, until softened, about 6 minutes.
- Stir in remaining spice paste, garlic, and ginger. Cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in water, scraping up any browned bits from the bottom using a wooden spoon. Add butternut squash, tomatoes with their juices, and chicken; stir to combine, then distribute mixture in an even layer. Close and lock the lid and move the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir spinach into the pot and cover without locking the lid into place. Let stand until spinach wilts, about 3 minutes. Stir in lemon juice and zest; taste, and season with salt and pepper.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 13.1 g, Cholesterol 70 mg, Fat 17.4 g, Fiber 3.3 g, Protein 21.5 g, SaturatedFat 3.5 g, Sodium 1343.3 mg, Sugar 4 g
MOROCCAN CHICKEN STEW
This chicken stew has an exotic, complex flavor. Serve this sweet and spicy dish over couscous or rice, or with toasted whole wheat pita bread, to soak up all the juices!
Provided by Sharon123
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a 4 to 5 quart pot, whisk together the chicken broth, tomato paste, cumin, salt, red pepper, and cinnamon until blended.
- Stir in the raisins, onion, garlic, squash, peas, chick-peas, and chicken.
- Bring to a gentle boil over medium-high heat.
- Reduce the heat to low.
- Cover and simmer for 25 to 30 minutes, or until the squash is tender and the chicken is opaque near the bone and the juices run clear when the meat is pierced with a sharp knife.
- Enjoy!
MOROCCAN CHICKEN STEW WITH BUTTERNUT SQUASH
This is NOT a spicy dish. Though if you'd like more kick, it definitely can be done. Add more cumin, curry, or even some hot sauce. At our home, we like the mix of flavors in this dish. It's great on a winter's night, or a cold wet spring evening. I fix it all year round. It's become a comfort dish. I love the currants when they POP in my mouth, adding that little bit of sweetness.
Provided by Paige Nicholas @Isababe
Categories Chicken
Number Of Ingredients 15
Steps:
- Heat oil in a large dutch oven or 4-6 quart sauce pan, over medium heat. Add onion when oil just starts to smoke. Stirring occasionally. When onion starts to get golden, add minced garlic and cook for a minute.
- Stir in all the spices with the onion and garlic. Add the chopped chicken, (and possibly a little more oil). Stir, and lightly brown the chicken as it gets coated in the spices, until no more pink is showing. About 5 minutes.
- Stir in the cans of tomatoes, chicken stock, white wine, currants, and steamed squash cubes. Reduce heat just a little below medium and cover. Let it cook for 45 minutes, or until the squash is easy to break apart. Taste and season with salt and pepper to personal choice.
- Serve over rice, couscous, or quinoa * If you don't want to steam your squash first, add an additional 30 minutes to the cooking time. I find steaming it first, while I'm chopping the onion, and chicken, just speeds things up.
MOROCCAN-STYLE CHICKEN WITH BUTTERNUT SQUASH NOODLES
Delicious Moroccan-inspired chicken dish served with butternut squash noodles.
Provided by FSHELL
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place spiralized butternut squash in a bowl; add 1 tablespoon oil, salt, and pepper. Toss to coat and transfer to a baking sheet.
- Bake in the preheated oven until just tender, 7 to 10 minutes.
- Heat butter and remaining 2 tablespoons oil in a large saute pan over medium-high heat. Add chicken and sprinkle both sides with Moroccan spice, salt, and pepper to taste. Cover pan and cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove chicken and set aside.
- Add orange juice, apricots, cranberries, and dates to the same saute pan over medium heat. Cook and stir until orange juice thickens, 3 to 4 minutes. Add almonds and toss to coat. Remove topping from heat.
- Plate each portion with butternut squash, cooked rice, chicken, and topping.
Nutrition Facts : Calories 401.7 calories, Carbohydrate 36.8 g, Cholesterol 74.6 mg, Fat 16.5 g, Fiber 3.1 g, Protein 27.2 g, SaturatedFat 4.4 g, Sodium 113.4 mg, Sugar 13.9 g
MOROCCAN SQUASH, CHICKPEA, AND SPINACH STEW
A hearty Moroccan-inspired veggie stew with squash. Serve with couscous.
Provided by ButtercupBento
Categories Soups, Stews and Chili Recipes Stews
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ginger, paprika, cinnamon, turmeric, pepper, and red pepper flakes. Cook, stirring well to ensure the spices don't stick and burn, for 2 minutes.
- Add butternut squash, chickpeas, tomatoes, vegetable stock, raisins, and honey. Simmer until squash starts to break down, about 20 minutes.
- While the soup is cooking, preheat the oven to 350 degrees F (175 degrees C). Spread flaked almonds onto a baking sheet.
- Toast nuts in the preheated oven, shaking the pan frequently, until they start to turn golden brown and become fragrant, 3 to 5 minutes.
- Stir spinach and cilantro into the soup; cook until spinach is wilted, about 2 minutes. Ladle into bowls and garnish with toasted almonds.
Nutrition Facts : Calories 338.6 calories, Carbohydrate 54.9 g, Fat 12.1 g, Fiber 10.8 g, Protein 10.1 g, SaturatedFat 1.2 g, Sodium 553.7 mg, Sugar 27.4 g
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