Moroccan Chicken Recipe Jamie Oliver

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MOROCCAN CHICKEN



Moroccan chicken image

Spice up your evening with this simple chicken supper

Provided by Good Food team

Categories     Lunch, Supper

Time 30m

Number Of Ingredients 8

4 skinless boneless chicken breast fillets
1 lemon , zest and juice
2 tbsp olive oil
4 tsp Moroccan spice mix
300g quinoa
bunch spring onions , chopped
handful green olives , pitted and halved
small bunch flatleaf parsley , chopped

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Cut 3 deep slashes into each chicken breast and place in an ovenproof baking dish. Mix the lemon zest, juice, oil and spices together, then pour over the chicken. Cover with foil and bake for 20 mins.
  • Cook the quinoa according to pack instructions then tip into a large bowl. Stir through the rest of the ingredients and divide between serving plates. Remove the chicken from the oven and serve on top of the quinoa with the juices drizzled over.

Nutrition Facts : Calories 461 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 2.11 milligram of sodium

MOROCCAN CHICKEN



Moroccan Chicken image

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

1 pound skinless, boneless chicken breast meat - cubed
2 teaspoons salt
1 onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon minced fresh ginger root
½ teaspoon paprika
¾ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground turmeric
1 ½ cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1 zucchini, sliced
1 tablespoon lemon juice

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

GRILLED MOROCCAN CHICKEN WITH LEMONY COUSCOUS & CARROT SALAD



Grilled Moroccan chicken with lemony couscous & carrot salad image

Inspired by the beautiful flavours of Morocco, this punchy dish can be on the table in little over half an hour. Bashing the chicken, so it's roughly the same thickness all over not only increases the surface area for all that lovely flavour, but it speeds the cooking time right up, and helps to keep the chicken nice and juicy. Chicken is a great source of lean protein, and will help your muscles recover and repair themselves. And to finish, add a dollop of harissa-spiked yoghurt and a scattering coriander leaves to bring the whole story together perfectly. Enjoy!

Provided by Jamie Oliver

Categories     Couscous

Time 35m

Yield 2

Number Of Ingredients 11

1 red onion
1 carrot
2 skinless free-range chicken breasts
olive oil
1 teaspoon ground cumin
125g wholewheat couscous
1 lemon
extra virgin olive oil
½ bunch fresh coriander, (15g)
2 tablespoons natural yoghurt
2 teaspoons harissa

Steps:

  • Place a griddle pan or frying pan over a medium heat to get screaming hot.
  • Peel and slice the onion into 8 thin wedges, then peel and coarsely grate the carrot.
  • Cook the onion wedges on the griddle, turning every 1 to 2 minutes until softened and bar-marked.
  • Meanwhile, lay the chicken breasts on a chopping board, cover with a sheet of greaseproof paper and bash the thick-end with the bottom of a pan until roughly the same thickness all over.
  • Discard the paper and lightly score a criss-cross pattern into the top of the chicken with a sharp knife.
  • Drizzle with a little olive oil, sprinkle over a pinch of sea salt and black pepper, and the cumin, then rub all over.
  • Put the couscous into a bowl with a pinch of salt, then pour over 225ml of boiling water and cover.
  • Add the chicken to the griddle alongside the onion wedges and cook for 4 minutes on each side, or until the chicken is golden and cooked through.
  • Finely grate the lemon zest into the couscous, squeeze in half the juice, then fluff it up with a fork and season to taste.
  • Place the carrot in a bowl, squeeze over the remaining lemon juice and add a splash of extra virgin olive oil. Pick and tear over the coriander leaves, then toss together and season to taste.
  • Divide the couscous between your plates and top each with a grilled chicken breast and onion wedges. Add a little pile of carrot salad to each, then swirl the yoghurt and harissa together and dollop over the top.

Nutrition Facts : Calories 467 calories, Fat 11.4 g fat, SaturatedFat 2.3 g saturated fat, Protein 38.8 g protein, Carbohydrate 55.1 g carbohydrate, Sugar 9.5 g sugar, Sodium 0.9 g salt, Fiber 7.1 g fibre

MOROCCAN CHICKEN ONE-POT



Moroccan chicken one-pot image

You don't need a clay pot to whip up a fragrant, North Africa tagine - throw it all in a casserole dish and top with feta, mint and lemon.

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 18

4 boneless, skinless chicken breasts
3 tbsp olive oil
2 onions, 1 roughly chopped, 1 sliced
100g tomatoes
100g ginger, roughly chopped
3 garlic cloves
1 tsp turmeric
1 tbsp each ground cumin, coriander and cinnamon
1 large butternut squash, deseeded and cut into big chunks
600ml chicken stock
2 tbsp brown sugar
2 tbsp red wine vinegar
100g dried cherries
1 small red onion, finely chopped
zest 1 lemon
handful mint leaves
100g feta cheese, crumbled
couscous and natural yogurt

Steps:

  • Season 4 boneless, skinless chicken breasts. Heat 2 tbsp olive oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.
  • Whizz 1 chopped onion, 100g tomatoes, 100g chopped ginger and 3 garlic cloves into a rough paste.
  • Fry 1 sliced onion in 1 tbsp olive oil in the dish until softened, then add 1 tsp turmeric, 1 tbsp cumin, 1 tbsp coriander and 1 tbsp cinnamon and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
  • Return the chicken to the dish with 1 large butternut squash, cut into big chunks, 600ml chicken stock, 2 tbsp brown sugar and 2 tbsp red wine vinegar.
  • Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
  • Lift the chicken out and stir in 100g dried cherries, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.
  • Mix 1 finely chopped small red onion, the zest of 1 lemon, a handful of mint leaves and 100g crumbled feta cheese. Scatter over the dish, then serve with couscous and natural yogurt.

Nutrition Facts : Calories 324 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium

MOROCCAN CHICKEN MARINADE



Moroccan Chicken Marinade image

This recipe is tasty and very simple. I always use it at dinner parties, and it always impresses. You can use beef, lamb or fish instead of chicken. It is a very versatile marinade.

Provided by Bek Waterhouse

Categories     Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

850 g chicken breasts
1 1/2 teaspoons ground cumin
1 teaspoon cinnamon
1 1/2 teaspoons paprika (bit less if using HOT paprika)
1 teaspoon ground coriander
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1 1/2 teaspoons salt
2 cloves garlic, crushed
2 tablespoons lemon juice
1 tablespoon olive oil
500 g instant couscous
40 g butter
1 lemon, rind of, grated
1/4 cup sultana
2 tablespoons slivered almonds

Steps:

  • Mix cumin, cinnamon, paprika, coriander, cloves, ginger, salt, garlis, lemon juice, olive oil well.
  • Slice the chicken into whatever size piece you prefer, remembering that the larger the piece, the longer the cooking time.
  • Marinate the chicken in the spice mix for at least 5 mins - works best if left overnight for flavours to develop.
  • Then fry chicken or BBQ it, whatever!
  • Prepare instant cous cous as per directions on packet, then once cooked, use a fork to fluff the couscous with the butter.
  • Add the sultanas, lemon rind and almonds to the couscous mix.
  • Serve the chicken on the cous cous.
  • The chicken pieces also make a great addition to a green salad.
  • Add some chick peas to really impress.

MOROCCAN CHICKEN WITH OLIVES AND PRESERVED LEMONS



Moroccan Chicken with Olives and Preserved Lemons image

1. Mix the paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt and pepper and rub it into the chicken. 2. Heat the oil in a large pan. 3. Add

Provided by Orly Hermesh

Categories     Appetizers

Yield Servings

Number Of Ingredients 19

1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1 pinch saffron
salt and pepper to taste
1 whole chicken (cut into 8 pieces, or chicken thighs or breasts)
1 tablespoon oil
1 onion (sliced)
2 cloves garlic (chopped)
1 teaspoon ginger (grated)
1/2 cup water (or chicken stock)
1 preserved lemon (pith removed, and peel rinsed and sliced)
1 cup olives
1 tablespoon harissa
1 tablespoon honey
1/4 cup parsley (chopped)
1/4 cup cilantro (chopped)

Steps:

  • 1. Mix the paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt and pepper and rub it into the chicken. 2. Heat the oil in a large pan. 3. Add the chicken and brown on all sides and set aside. 4. Add the onion, and saute for 3 minutes. 5. Add the garlic and ginger and saute until fragrant, about a minute. 6. Add the water and chicken, cover and simmer for 15 minutes. 7. Add the preserved lemon, olives, harissa and honey and simmer, covered, for 25 minutes. 8. Remove from heat and mix in the parsley and cilantro

Nutrition Facts :

JAMIE OLIVER'S 5 INGREDIENT HARISSA CHICKEN TRAYBAKE RECIPE



Jamie Oliver's 5 ingredient harissa chicken traybake recipe image

If you've been watching Jamie Oliver's 5 ingredient quick and easy recipes then you may well be hankering after this harissa chicken traybake recipe...

Provided by Jamie Oliver

Categories     Dinner

Time 59m

Yield Serves: 4

Number Of Ingredients 5

4 mixed-colour peppers
2 red onions
1 x 1.2kg whole free-range chicken
4 heaped teaspoons rose harissa
4 sprigs of fresh mint

Steps:

  • Preheat the oven to 180°C/350°F/gas 4. Deseed the peppers and tear into big chunks, peel and quarter the onions and break apart into petals, then place it all in a 30cm x 40cm roasting tray. Use a large sharp knife to carefully cut down the back of the chicken, so you can open it out flat, then score the legs. Add to the tray with the harissa, and a little sea salt, black pepper and red wine vinegar. Toss well, making sure you get into all the nooks and crannies of the chicken.
  • Sit the chicken flat on top of the veg, skin side up, and roast it all for 50 minutes, or until gnarly and cooked through. Pick over the mint leaves before dishing up.

Nutrition Facts : @context https, Calories 297 Kcal, Sugar 12.2 g, Fat 11.4 g, SaturatedFat 2.7 g, Sodium 0.9 g, Protein 35 g, Carbohydrate 13.9 g

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