MOROCCAN CHICKEN THIGHS
Quick and easy thighs with complex Moroccan flavors. Serve with rice, garnished with lemon wedges.
Provided by Scott Heddle
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl.
- Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet.
- Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.
- Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.
- Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.
Nutrition Facts : Calories 538.8 calories, Carbohydrate 14.3 g, Cholesterol 130.6 mg, Fat 37.7 g, Fiber 5.9 g, Protein 39.2 g, SaturatedFat 8.1 g, Sodium 1815 mg, Sugar 2.6 g
MOROCCAN CHICKEN
Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!
Provided by Sarah and Annette
Categories World Cuisine Recipes African North African Moroccan
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
- Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
- Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.
Nutrition Facts : Calories 286.4 calories, Carbohydrate 27.9 g, Cholesterol 66.8 mg, Fat 3.7 g, Fiber 6.3 g, Protein 36 g, SaturatedFat 0.8 g, Sodium 2127.8 mg, Sugar 4.6 g
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-STYLE ROAST CHICKEN
Provided by Kelsey Bunker
Categories Chicken Roast Dinner Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Position rack in bottom third of oven; preheat to 400°F. Whisk butter, honey, cinnamon, and turmeric in small bowl. Season with salt and pepper. Transfer 1/4 cup honey butter to small bowl; reserve.
- Place chicken on rack in roasting pan. Brush with some of remaining honey butter; sprinkle with salt and pepper. Roast chicken until thermometer inserted into thickest part of thigh registers 165°F to 170°F, brushing occasionally with honey butter and covering loosely with foil if browning too quickly, about 1 hour 10 minutes. Transfer to platter. Serve with reserved honey butter.
MOROCCAN SUN OVEN CHICKEN
Time 3h5m
Number Of Ingredients 12
Steps:
- Set Global Sun Oven out to preheat. Place the tomatoes, zucchini, onion, and chicken in a large, light-weight, lidded roasting pan or pot; mix well. Combine the broth, cumin, ginger, turmeric, coriander, salt, pepper and cayenne in a medium bowl; pour over the chicken and vegetables. Cover and cook in GSO until the chicken is fork tender.
Nutrition Facts : Nutritional Facts Serves
More about "moroccan sun oven chicken recipes"
OVEN BAKED MOROCCAN SPICED CHICKEN - NEILS HEALTHY MEALS
From neilshealthymeals.com
5/5 (1)Total Time 35 minsCategory DinnerCalories 379 per serving
- Combine the turmeric, curry powder, light soy sauce and extra virgin olive oil in a medium sized mixing bowl. Add the chicken to the mixing bowl and cover the chicken in the marinate evenly. Pop into the fridge for one hour.
- Place a baking tray on the centre shelf of your oven and pre-heat to 220C Fan. Cut two pieces of aluminium foil large enough to fold over and wrap around each chicken breast. Lightly grease one side of each piece of foil with some olive oil or cooking spray.
- After one-hour, the chicken should have absorbed most of the marinate so wrap the foil around the marinated chicken making parcels.
- Place the chicken parcels on the pre-heated oven tray and put back into the oven on the centre shelf and cook for 30 minutes.
MOROCCAN ROASTED CHICKEN RECIPE - GRACE PARISI - FOOD
From foodandwine.com
5/5 Total Time 1 hr 30 minsAuthor Grace Parisi
- Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the cumin, coriander, sweet paprika, cayenne and cinnamon and season with salt and pepper.
- Pat the chicken dry. Rub half of the spice butter under the skin and the rest over the chicken; season with salt and pepper.
- Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, garlic cloves, dates and dried apricots and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
- Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
10 BEST MOROCCAN CHICKEN BREAST RECIPES | YUMMLY
From yummly.com
ONE-POT MOROCCAN CHICKEN THIGHS - FIT FOODIE FINDS
From fitfoodiefinds.com
MOROCCAN CHICKEN RECIPES - TASTE OF MAROC
From tasteofmaroc.com
MOROCCAN ROASTED CHICKEN RECIPE / WITH VEGETABLES
From originalmoroccanfood.com
MOROCCAN CHICKEN - ERREN'S KITCHEN
From errenskitchen.com
MOROCCAN CHICKEN WITH CHERMOULA | LE CREUSET® CANADA OFFICIAL …
From lecreuset.ca
MOROCCAN CHICKEN RECIPES | BIGOVEN
From bigoven.com
MOROCCAN CHERMOULA CHICKEN | SILK ROAD RECIPES
From silkroadrecipes.com
MOROCCAN CHICKEN TAGINE (DUTCH OVEN OR CROCK POT)
From mediterraneanliving.com
MOROCCAN SUN OVEN STEW - SUN OVEN® | THE ORIGINAL SOLAR OVEN …
From sunoven.com
CHICKEN ARCHIVES - PAGE 13 OF 13 - SUN OVEN® | THE ORIGINAL SOLAR …
From sunoven.com
10 BEST MOROCCAN CHICKEN THIGHS RECIPES | YUMMLY
From yummly.com
MOROCCAN CHICKEN KABOBS WITH TOASTED HERBED ISRAELI COUSCOUS
From bakeatmidnite.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 »
You'll also love