Grilled Moroccan Spiced Chicken Breasts Stuffed With Couscous And Pine Nuts Recipes

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GRILLED MOROCCAN CHICKEN



Grilled Moroccan Chicken image

This healthy chicken recipe has become one of my go-to dinners! It's boasting with so many bright, aromatic flavors and it's one of the tastiest chicken recipes you'll have ever tried! Just be sure to allow enough time to marinade so chicken can really soak up that flavor.

Provided by Jaclyn

Categories     Main Course

Time 2h20m

Number Of Ingredients 12

4 (6 oz) boneless skinless chicken breasts*
1/4 cup olive oil
2 Tbsp fresh lemon juice
1 Tbsp minced garlic ((3 cloves))
1 Tbsp peeled and minced fresh ginger
1 1/2 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp ground cinnamon
1/4 tsp turmeric
1/3 cup chopped fresh cilantro, (plus more for serving)
Salt and freshly ground black pepper

Steps:

  • Pound thicker parts of a chicken breasts with the flat side of a meat mallet to even out their thickness.
  • In a medium mixing bowl whisk together olive oil, lemon juice, garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric and cilantro. Season with salt and pepper (about 3/4 - 1 tsp salt and 1/2 tsp pepper).
  • Place chicken in a gallon size resealable bag. Pour marinade over chicken and seal bag while pressing out excess air.
  • Rub marinade over chicken breasts (and make sure marinade goes between chicken breasts). Transfer to refrigerator and allow to marinate at least 2 hours and up to 8 hours.
  • Preheat a grill over medium-high heat to about 425 degrees.
  • Grill chicken until center registers 165 degrees on an instant read thermometer, about 4 minutes per side for 6 oz chicken breasts.
  • Transfer to plate then cover and keep warm and let rest about 5 minutes before serving. Sprinkle with cilantro and serve warm.

Nutrition Facts : Calories 299 kcal, Carbohydrate 3 g, Protein 37 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 201 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GRILLED STUFFED CHICKEN BREASTS



Grilled Stuffed Chicken Breasts image

This recipe for grilled stuffed chicken breasts is an easy, tasty way to make your veggies work for you. Get creative. I like how efficiently the vegetables and spices flavor the chicken. This allows you to cook the chicken (not the marinating sauce!) and let the flavor come from the inside.

Provided by diggler

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 2

Number Of Ingredients 6

2 skinless, boneless chicken breasts
1 medium green bell pepper, diced
1 small onion, diced
1 clove garlic, minced
1 pinch salt and ground black pepper to taste
2 tablespoons olive oil, or to taste

Steps:

  • Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
  • Stir bell pepper, onion, and garlic together in a small bowl with salt and pepper.
  • Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2-inch slit in the side. Repeat with the remaining chicken breast. Stuff chicken breasts evenly with the vegetable mixture.
  • Cook on the preheated grill until visibly cooked on the bottom, about 10 minutes. Flip and brush with olive oil. Continue to grill until chicken breasts are no longer pink in the centers and juices run clear, about 10 minutes more.

Nutrition Facts : Calories 272.9 calories, Carbohydrate 6.5 g, Cholesterol 64.6 mg, Fat 16.4 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 137.5 mg, Sugar 2.9 g

GRILLED MOROCCAN CHICKEN



Grilled Moroccan Chicken image

The spices in this grilled chicken recipe are reminiscent of ras el hanout, a North African spice blend that usually contains over a dozen spices.

Provided by Jennifer Segal

Categories     Dinner

Time 20m

Yield 4

Number Of Ingredients 12

1½ to 1¾ pounds boneless skinless chicken breasts (or chicken tenderloins)
¼ cup extra virgin olive oil
1 teaspoon salt
1 teaspoon sugar
3 garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground ginger
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper

Steps:

  • Place chicken breasts between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inch thickness. (Skip this step if substituting chicken tenderloins.)
  • Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside a 1 gallon zip-lock bag. Add marinade to the bag, press air out and seal shut. Massage marinade into the breasts until evenly coated. Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate for 5-6 hours.
  • Clean grill and preheat to high. Place chicken breasts on grill, spooning marinade over top. Grill, covered, for 2-3 minutes per side. Do not overcook.

Nutrition Facts : Calories 344, Fat 19g, Carbohydrate 3g, Protein 40g, SaturatedFat 3g, Sugar 1g, Fiber 1g, Sodium 798mg, Cholesterol 118mg

MOROCCAN-SPICED CHICKEN



Moroccan-Spiced Chicken image

Pair this Moroccan-spiced chicken from the February 2009 issue of Martha Stewart Living with Olive, Apricot, and Pistachio Couscous for a mouthwatering meal the whole family will enjoy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Yield Serves 4

Number Of Ingredients 9

1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 whole chicken (4 pounds), quartered, skin on
1 lemon, quartered

Steps:

  • Place a rimmed baking sheet on the center rack of oven and preheat oven to 450 degrees. Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper, and the oil in a small bowl. Rub spice paste all over chicken.
  • Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken. Bake until chicken registers 165 degrees on an instant-read thermometer and juices run clear, 30 to 35 minutes. Let stand for 10 minutes. Season with salt and pepper, and serve with pan juices and roasted lemon wedges on the side.

MOROCCAN STUFFED CHICKEN



Moroccan stuffed chicken image

Stuff your couscous inside the chicken rather than serving it alongside and the spicy flavours will really get into the meat

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 7

50g couscous
1 tsp Ras el Hanout spice mix
8 ready-to-eat dried apricots , chopped
2 tbsp pine nut
small bunch flat-leaf parsley , chopped
4 large skinless chicken breast fillets
2 tbsp olive oil

Steps:

  • Put the couscous and spice mix in a small heatproof bowl and pour over 50ml hot water. Cover and set aside for 5 mins. Fluff the grains up with a fork, then stir in the apricots, pine nuts and parsley. Season with salt and pepper.
  • Heat oven to 190C/170C fan/gas 5. Make a large slit down one side of each chicken breast to form a pocket. Stuff the couscous mixture inside, then sit the chicken in a small roasting tin. Brush over the oil and roast for 20 mins until cooked through. Serve with roasted baby new potatoes and a crisp green salad.

Nutrition Facts : Calories 317 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.26 milligram of sodium

GRILLED MOROCCAN SPICED CHICKEN BREASTS STUFFED WITH COUSCOUS AND PINE NUTS



Grilled Moroccan Spiced Chicken Breasts Stuffed with Couscous and Pine Nuts image

Dress up chicken breast with flavored stuffing. A spicy and grilled dinner ready in just 40 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 17

1/4 cup uncooked couscous
1/4 cup plus 2 tablespoons chicken broth
2 tablespoons butter
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1 teaspoon grated lemon peel
2 tablespoons fresh lemon juice
1 tablespoon dried cranberries
1 tablespoon pine nuts
Dash of red pepper sauce or to taste
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground pepper

Steps:

  • In small bowl, place couscous; set aside.
  • In 1-quart saucepan, heat broth, butter, coriander, 1/2 teaspoon cumin, 1/4 teaspoon salt and the turmeric to boiling.
  • Pour hot broth over couscous, stir well and cover with foil. Let stand 5 minutes to allow liquid to be absorbed. Uncover and fluff couscous with fork. Stir in lemon peel, lemon juice, cranberries, pine nuts and pepper sauce; set aside.
  • Meanwhile, place 1 chicken breast on work surface. Notice it has a thick end and a thin end. To create a pocket for the stuffing, insert long, thin knife (a boning knife is ideal) into middle of thick end, parallel to work surface. Slide knife in until it reaches middle of chicken. Move knife up and down within the chicken to form a pocket. You want to have a smaller opening where knife entered the chicken and a larger pocket within the chicken to stuff with couscous mixture. Repeat with remaining chicken breasts.
  • Spray grill rack with cooking spray or brush with oil. Heat coals or gas grill for medium heat. (Check the temperature of the coals by placing your hand, palm side down, near but not touching the cooking grill rack. If you can keep your hand there for two seconds [one-thousand one, one-thousand two], the temperature is high; three seconds is medium-high; four seconds is medium; five seconds is low.)
  • Use one hand to hold chicken with thick end up. With other hand, stuff 1/4 cup of the couscous into pocket. Repeat with remaining chicken. Brush chicken with oil.
  • In small bowl, mix 1/2 teaspoon salt, 1/2 teaspoon cumin and the pepper. Sprinkle mixture evenly over chicken breasts.
  • Grill chicken covered 15 to 20 minutes, turning occasionally, until juice of chicken is no longer pink when center of thickest part is cut (170°F) and stuffing is hot. To serve, slice each breast and layer on plate so stuffing is visible.

Nutrition Facts : Calories 320, Carbohydrate 11 g, Cholesterol 100 mg, Fiber 1 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 2 g, TransFat 0 g

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