Moroccan Chicken Thighs With Chickpeas And Raisins Recipes

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MOROCCAN CHICKEN AND RAISINS FOR 2



Moroccan Chicken and Raisins for 2 image

I make this in a 3 quart saucepan but if you a have small tagine or slow cooker use it. You can use boneless thighs too.

Provided by Queen Dana

Categories     Chicken

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 16

1 tablespoon oil
1/4 cup onion, chopped
1 garlic clove, minced
salt and pepper
1/2 teaspoon ground ginger
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1 dash nutmeg
1 pinch cayenne
1/2 teaspoon vanilla extract
1/2 cup tomatoes, diced
1/2 cup raisins
1/4 cup almonds
1 cup chickpeas, cooked
1 boneless skinless chicken breast, chopped into bites size pieces

Steps:

  • 1. In a 3 quart sauce pan saute onion and garlic in oil. Add ginger, coriander, cumin, cinnamon, nutmeg and cayenne. Simmer for a minute. Stir in tomatoes, almonds, raisins, chickpeas and vanilla. Add chicken. Put your burner as low as it will go. Let cook for 1 hour or until chicken is done.

Nutrition Facts : Calories 507, Fat 18.5, SaturatedFat 2, Cholesterol 34.2, Sodium 464.1, Carbohydrate 64.8, Fiber 10, Sugar 24.6, Protein 25.4

MOROCCAN CHICKEN THIGH SHEET PAN DINNER



Moroccan Chicken Thigh Sheet Pan Dinner image

This Moroccan-inspired sheet pan dinner is packed with bold sweet and savory flavors and palate-pleasing textures. This is perfect for quick weeknight dinners or laid-back dinner parties. Ras el hanout is a North African seasoning available in specialty grocery stores, or if you'd like to make your own, there are many recipes available online.

Provided by France C

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h50m

Yield 4

Number Of Ingredients 15

1 lemon, zested and juiced
2 tablespoons olive oil
1 ½ teaspoons ras el hanout
½ teaspoon salt
4 (6 ounce) bone-in chicken thighs with skin
1 medium sweet potato, peeled and cut into 1-inch chunks
1 medium zucchini, cut into 1-inch chunks
1 (15 ounce) can chickpeas, drained and rinsed
1 (14 ounce) can quartered artichoke hearts, drained
1 teaspoon ras el hanout
½ teaspoon salt
2 tablespoons olive oil
¼ cup pomegranate seeds
¼ cup chopped fresh parsley
2 tablespoons shelled pistachios, coarsely chopped

Steps:

  • Combine lemon juice, lemon zest, 2 tablespoons olive oil, 1 1/2 teaspoons ras el hanout, and 1/2 teaspoon salt in a resealable plastic bag. Place chicken thighs into the bag, making sure marinade gets under skin. Seal and refrigerate at least 30 minutes. Remove chicken from refrigerator 20 minutes before baking and let come to room temperature.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine sweet potato, zucchini, chickpeas and artichoke hearts in a bowl. Sprinkle with 1 teaspoon ras el hanout and 1/2 teaspoon salt. Drizzle with 2 tablespoons olive oil and stir to combine evenly.
  • Remove chicken from marinade and place on a 13x18-inch rimmed sheet pan. Place vegetable mixture around chicken.
  • Bake in the preheated oven, flipping vegetables halfway through, or until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 30 minutes.
  • Remove from oven and garnish with pomegranate seeds, parsley, and pistachios before serving.

Nutrition Facts : Calories 647.6 calories, Carbohydrate 52.6 g, Cholesterol 105.8 mg, Fat 35.4 g, Fiber 10.1 g, Protein 33.2 g, SaturatedFat 7.3 g, Sodium 1539.9 mg, Sugar 5.4 g

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