Moroccan Pasta Salad With Chicken Recipes

MOROCCAN CHICKEN SALAD

Steps:

• Preheat the broiler. Toss the parsnips and turnips in a large bowl with 1 tablespoon olive oil, 1 teaspoon ras el hanout, 1/4 teaspoon salt and a few grinds of pepper. Spread on a baking sheet and add the lemon halves cut-side up. Broil until the vegetables are lightly browned, about 5 minutes.
• Toss the chickpeas in the same large bowl with 1 tablespoon olive oil and the remaining 1 teaspoon ras el hanout. Add to the baking sheet with the other vegetables and stir. Broil until tender, about 5 minutes. Let cool 5 minutes.
• Squeeze the juice from the broiled lemon into a large bowl. Add 1/4 teaspoon salt and a few grinds of pepper, then whisk in the remaining 1/4 cup olive oil. Add the chicken, dried apricots, olives and almonds and toss to coat. Add the broiled vegetables and chickpeas and arugula-spinach blend; toss.

MOROCCAN CHICKEN SALAD

Steps:

• Combine cumin, paprika and 1/2 teaspoon salt in a shallow bowl, and lightly coat chicken with spices. Heat 2 tablespoons of the oil in a sauté pan. Sear chicken on medium-high about 90 seconds on the "skin" side, turn, add wine, reduce heat to very low, cover and braise 25 minutes. Remove chicken and juices to a clean bowl.
• Add bell pepper and onion to the pan and sauté on low about 10 minutes, until softened. Add zucchini and olives and sauté until zucchini starts to soften, about 5 minutes. Stir in harissa, lemon juice, honey and 3 tablespoons olive oil. Remove from heat.
• Using your fingers and a paring knife, remove chicken from the bones and tear meat in strips. Place chicken and juices in a bowl, along with vegetable mixture from the sauté pan and preserved lemon peel. Toss ingredients together and set aside.
• Heat remaining tablespoon of oil in a 2-quart saucepan. Add couscous and remaining salt and stir over low heat 2 to 3 minutes. Pour in 1 1/4 cups boiling water, stir, cover and set aside 15 minutes. Uncover, fluff couscous with a fork, stir over low heat a few minutes to dry it, then fold in half the mint. Transfer chicken to a serving platter, scatter with remaining mint and serve with couscous in a bowl alongside, all at room temperature.

MOROCCAN PASTA SALAD WITH CHICKEN

Steps:

• Mix the olive oil, mayo, & spices together in a small bowl.
• Mix the other ingredients together in a large bowl. Then stir the mayo mixture in with the pasta.
• Serve cold.

MOROCCAN CHICKEN PASTA

Steps:

• First, get a pot of water on to boil for the pasta. Salt it generously.
• Get out a large skillet with deep sides and heat the Olive Oil (1 dash) in it over medium high heat. Add the Chicken Tenders (1 pound) and let it cook through completely for about 4-5 minutes.
• While it cooks, season it well with Ras el Hanout (1 teaspoon) Ground Turmeric (1 teaspoon), Ground Coriander (1/2 teaspoon), Ground Cumin (1/2 teaspoon), Paprika (1/2 teaspoon), Ground Cinnamon (1/2 teaspoon), Salt (1 pinch), and Ground Black Pepper (1 pinch). When it's done cooking, transfer it to a plate.
• Add in the Butternut Squash (10 ounce) and let it start to soften for a couple of minutes. Then stir in the Onion (1/2), Garlic (3 clove), Fresh Cilantro (1 tablespoon), and Cashew Nuts (1/2 cup). Let them get fragrant for a few more minutes.
• Sprinkle in the All-Purpose Flour (2 tablespoon). This will thicken everything, let it cook off for a couple of minutes.
• Finally pour in the White Wine (2 tablespoon), Chicken Stock (2 cup) and Milk (1/2 cup) and stir it well. Add in the remaining Ras el Hanout (1/2 teaspoon), Salt (1 pinch), and Ground Black Pepper (1 pinch), along with the Raisins (1.5 ounce).
• Return the chicken to the pan. Let the sauce come to a low boil, then reduce it to a simmer for 10 minutes.
• Meanwhile, the water should be boiling. Add the Pasta Shells (1 pound) and cook until tender, for about 8 minutes or so, and then drain it.
• Stir the cooked pasta gently into the sauce until the shells are coated.
• Scoop into pretty bowls and serve immediately! Enjoy!!

MOROCCAN STYLE PASTA SALAD

Steps:

• Cook the pasta al dente according to the package directions. Drain the pasta, rinse with cold water, and leave it to cool and drain completely in a colander.
• While the pasta is cooking, make the dressing. Place the vinaigrette's ingredients in a small saucepan and bring to a boil. Reduce the heat and simmer the dressing for 5 minutes, stirring occasionally. Remove the partially crushed garlic cloves and set the dressing aside to cool.
• Transfer the cooled pasta to a large bowl and add the salami, cheese, olives, peppers and corn (or add your own ingredients - up to 3 1/2 cups). Pour the vinaigrette over the salad and stir gently to mix. Cover, and leave the pasta salad to marinate in the fridge for several hours or overnight.
• Stir the salad and check for seasoning, before serving.