Casablancachickenandricezwt3northafrica Recipes

CROCK POT CHICKEN CASABLANCA (WW FLEX AND ALMOST CORE)

Steps:

• Sauté onions, ginger and garlic in oil for 3 or 4 minutes and transfer to crockpot.
• Brown chicken in same pan over medium heat. Reserve in skillet.
• Add carrots, potatoes to crock pot.
• Place chicken on top of veggies.
• Stir seasonings in a small bowl and sprinkle over chicken along with currants and raisins.
• If you like a very thick sauce, drain one of the two cans of tomatoes before adding to crock pot. Top chicken with diced tomatoes.
• Add zucchini to the top.
• Cover and cook on HIGH for 4 to 6 hours.
• Add beans, parsley and cilantro 30 minutes before serving. (You can also do all cilantro or all parsley according to personal preference.).
• Serve over cooked rice or couscous.

CHICKEN CASABLANCA

Steps:

• Saute onions, ginger, and garlic in oil in skillet. (Reserve oil), and transfer to a slow cooker.
• Add carrots, and potatoes.
• Brown chicken over medium heat in reserved oil, and transfer to slow cooker.
• Mix gently with vegetables.
• Combine seasonings in a seperate bowl, and sprinkle over chicken and vegetables.
• Add`raisins, and tomatoes.
• Cover, and cook on high for 4-6 hours.
• Add sliced zucchini , beans, and parsley 30 minutes before serving.

NORTH AFRICAN CHICKEN AND RICE

Steps:

• In a 3- or 4-qt. slow cooker, combine onion and oil. Place chicken thighs on top of onion; sprinkle with next 7 ingredients. Top with raisins, olives, lemon and garlic. Add broth. Cook, covered, on low until chicken is tender, 4-5 hours. Serve with hot cooked rice.

CASABLANCA CHICKEN

Steps:

• Brush chicken breasts with olive oil and sprinkle with enough spice mix to coat both sides.
• Heat about a tbs of oil in a pan and sauté the chicken for about 4 minutes each side (careful not to overcook!).
• For spice mix: Combine everything and store in a jar or bottle.

CASABLANCA CHUTNEY CHICKEN

Steps:

• In a 3-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 4 hours or until chicken is tender., Stir in the parsley, mint and lemon juice; heat through. Sprinkle each serving with pistachios; if desired, serve with cooked Israeli couscous.

NORTH AFRICAN SPICED CHICKEN

Steps:

• Preheat the grill to medium-high.
• Combine all the spices in a small bowl. Brush both sides of fish fillets or chicken breasts with oil. Rub 1 side of the chicken breasts with the rub and grill, rub side down, until golden brown and a crust has formed, about 4 minutes. Flip over and continue cooking for 3 to 5 minutes.

CASABLANCA CHICKEN AND RICE (ZWT3 NORTH AFRICA)

Steps:

• In a dutch oven, heat the butter and oil over medium heat.
• Evenly brown the chicken, seasoning with salt as you go.
• Remove the thighs, and stir in the onions and garlic. Cook for 5 minutes or until they are soft - do not brown.
• Return the thighs to the pot and spoon the rice between them.
• Place the peanut butter and broth in a blender or food processor; blend until smooth and incorporated.
• Add the cumin, coriander, ginger, and hot red pepper flakes to the peanut butter mixture; blend briefly.
• Stir in the tomatoes and pour over the chicken and rice.
• Bring the casserole to a boil, cover, loser the heat and simmer for 30 minutes, or until the thighs and rice are just tender.
• Add the eggs to the pot, spooning the rice over them, cover and cook for 5 minutes or until the eggs are heated through.
• Serve with plain yogurt and a salad of tomato or avocado, or pineapple slices.