MOROCCAN CHICKEN STEW WITH COUSCOUS
Are you searching for another kind of stew, one with different taste than traditional ones? The Moroccan chicken stew with couscous is one of the "must try" ones! Did you Know? Moroccan food is meant to be enjoyed with family and friends. Along with savory food, the Moroccans have brought with them a culture of closeness at mealtimes.
Provided by Susan Anne Dale
Categories All Recipes | Food & Drinks,Healthy Recipes,Quick Recipes
Time 33m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large sauté pan. Add chicken legs, and brown on all sides, about 2-3 minutes per side. Remove chicken from pan and put on a plate with a cover to hold warm.
- Add spice blend to sauté pan and toast gently. Then add the carrots, onion, and cook for about 3-4 minutes or until the onions have turned clear, but not brown.
- Add lemon juice, chicken broth, and olives to sauté pan, and bring to a boil over high heat 1-2 minutes. Add chicken legs, and return to a boil. Cover and gently simmer for about 10-15 minutes (to a minimum internal temperature of 165 °F).
- Meanwhile, prepare the couscous by bringing the chicken broth to a boil in a saucepan. Add couscous, and remove from the heat. Cover and let stand for 10 minutes. When done, fluff couscous with a fork, and gently mix in the mint.
- When the chicken stew is almost cooked, add salt and chili sauce with 2-3 minutes before taking off the heat. Serve hot. Enjoy!
Nutrition Facts : Calories 422, Fat 16.9g, SaturatedFat 4.7g, Cholesterol 132mg, Sodium 607mg, Carbohydrate 43g, Fiber 4.4g, Sugar 2.5g, Protein 31.1g
MOROCCAN CHICKEN COUSCOUS
This one-pot recipe features turmeric, which is related to ginger and gives the dish and other curries their distinctive yellow color. It's a hearty meal with an exotic fragrance to consider for your next dinner party.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine chicken, carrots, onions, tomatoes, chickpeas, stock, water, ginger, turmeric, cinnamon, chili powder, 1 teaspoon salt, and 1/8 teaspoon pepper. Break up the tomatoes with a spoon.
- Bring to a simmer over medium heat. Cover, and cook for 15 minutes. Add zucchini, and cook until chicken is cooked through, yet still tender, about 15 minutes more.
- Serve couscous in bowls. Spoon chicken, vegetables, and broth on top.
MOROCCAN CHICKEN WITH COUSCOUS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a medium Dutch oven or pot over medium-high heat. Add the red onions and carrots; cook until the onions soften slightly, about 4 minutes. Add the ras el hanout, ginger and 1/2 teaspoon salt; stir to coat the vegetables. Add 3 cups water and bring to a simmer. Cover and cook until the carrots are tender, about 8 minutes.
- Meanwhile, prepare the couscous as the label directs. Puree 1 3/4 cups cilantro, 2 tablespoons water and the remaining 1 tablespoon olive oil in a food processor. Fluff the couscous and stir in the cilantro paste. Cover to keep warm.
- Uncover the vegetables and stir in the chicken and raisins. Continue cooking over medium-high heat until the raisins are plump, about 5 minutes. Stir in the honey and the remaining 1/4 cup cilantro. Serve over the couscous; top with the almonds.
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 COUSCOUS
I Make This for My Family and Friends Often and It Is A Very Enjoyable Stew - Comfort Food!
Provided by Tami Conklin
Categories Other Main Dishes
Time 45m
Number Of Ingredients 17
Steps:
- 1. Peel the Onions and Cut Into ¼ to ½ Inch Pieces. Cut the Peppers in Half, Remove and Discard the Stem and Seeds, and Cut Into ¼ to ½ Inch Pieces. Peel the Garlic and Finely Chop.
- 2. Heat the Oil in a Large Stock Pot Over Medium-High Heat. Add the Onions and Peppers and Cook, Stirring Occasionally, for 5 Minutes.
- 3. Add the Garlic, Curry Powder, Cinnamon, Salt and Pepper and Cook for 1 Minute or Until Fragrant. Add the Chicken Bouillon, Water, and the Tomatoes (with the Juice) and Bring to A Boil. Reduce to Medium Heat, Cover and Cook for 10 Minutes.
- 4. Cut the Chicken Into Bite Size Pieces. Cut the Olives in Half. Add the Chicken, Olives and Raisins to the Pot, Cover and Cook for 8 to 10 Minutes Until the Chicken is Cooked Through. (Cut Into One of the Pieces to Make Sure There is No Pink Inside.) Remove the Pot from the Heat and Stir in the Lemon and Parsley.
- 5. Meanwhile, Bring 4 Cups of Water to a Boil. Stir in the Couscous and Remove from the Heat. Cover and Let Stand for 10 Minutes, or Until all of the Water is Absorbed. Fluff the Couscous with a Fork Before Serving. Spoon Some of the Couscous in the Center of Each Plate or Shallow Bowl and Top with Some of the Stew.
MOROCCAN CHICKEN AND WHOLE GRAIN COUSCOUS
A flavorful chicken stew that uses exotic spices and nice vegetables served over whole-grain couscous. This recipe was actually a real chicken contest winner! Vegetables and even meat can vary according to taste, but I find squash, carrots, bell peppers, and lamb work well in this recipe. Even though the spices seem strange, the flavors are subtle but fragrant! A real favorite at home.
Provided by Myleen Sagrado Sjödin
Categories World Cuisine Recipes African North African Moroccan
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Prepare the couscous according to package directions.
- Heat the oil in a large pot over medium heat, and cook onion until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Place chicken in the pot, and cook until well browned. Pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
- Mix carrots and zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked couscous.
Nutrition Facts : Calories 399.4 calories, Carbohydrate 50.7 g, Cholesterol 66.8 mg, Fat 6.7 g, Fiber 7.8 g, Protein 33.4 g, SaturatedFat 1.2 g, Sodium 1539 mg, Sugar 3.6 g
MOROCCAN VEGETABLE STEW WITH COUSCOUS
Low fat, simple and very tasty. This is a great way to get back on track after the Holidays but it's great at any time of the year! Save time by purchasing the squash already cut into cubes.
Provided by Annacia
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a nonstick skillet, heat oil over medium high heat.
- Add carrots, squash, and onion and cook until golden, about 10 minutes.
- Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.
- Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.
- Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.
- Stir cilantro into stew.
- Spoon stew over couscous to serve.
Nutrition Facts : Calories 448.1, Fat 5.3, SaturatedFat 0.7, Sodium 878.9, Carbohydrate 89.9, Fiber 12.8, Sugar 10.2, Protein 14.1
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