Moroccan Chicken With Green Beans Recipes
MOROCCAN CHICKEN WITH GREEN BEANS
The aromatic Moroccan spice Ras el Hanout adds a dash of the exotic to this quick and easy braised chicken dish that is comforting and delicious. Add green beans for a perfect weeknight dinner or Sunday Supper.
Provided by Priscilla
Categories Main
Time 40m
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons olive oil in heavy large wide skillet or dutch oven over medium heat. Add onions. Cover and cook until onions are soft, about 8 minutes. Add garlic, stir and cook for 1 minute.
- Add paprika and Ras al Hanout, stir and cook for 1 minute. Add tomatoes, water, and lemon juice; bring to a gentle boil. Arrange the chicken in the pan in a single layer, spoon some sauce over the chicken. Bring to a gentle boil. Reduce heat to medium-low, cover, and simmer for about 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 15 more minutes.
- Meanwhile, bring large pot of water to a boil. Add green beans and cook for 2 minutes for young, smaller green beans, 3 minutes for larger green beans. Remove to an ice bath to stop the cooking.
- Stir in marjoram, add blanched green beans around the chicken, spoon some sauce over, simmer uncovered for 10 minutes to blend flavors and heat through. Season to taste with more lemon juice, if desired, and salt and pepper. Transfer chicken to large shallow bowl or rimmed platter. Sprinkle with almonds and cilantro. Excellent served with couscous to soak up all the delicious sauce.
MOROCCAN CHICKEN STEW WITH GREEN BEANS
A couple of weeks ago, I posted an entry encouraging you guys to make your own tandoori spice at home, inspired by a delicious one I had found in my local market. Not being that guys that's going to leave you hanging with a rogue jar of "what do I do with that now?" spice blend, this week's "Dinner Rush" is putting it back in action to create a quick and delicious Moroccan inspired stew. The flavors of Morocco are known for rather closely treading the line between sweet and savory. Lots of the spices in our tandoori blend - cumin, ginger and turmeric, for instance - are blended with cinnamon, lemon and dried fruits to produce simply composed and intricately flavored dishes. For ease of preparation, I've borrowed only a few of those ideas. If you've got the time to get a bit crazy, though, see how a pinch of saffron and a handful each of chopped prunes and chopped green olives completely take this dish to a new level. This stew is a great idea to keep on hand, too, for a "Meatless Monday" inspiration. You can easily swap the chicken stock for veggie stock or water and the shredded chicken for a can of chick peas. Do me a huge favor, though, and don't skimp on the cilantro at the end. It cuts through the spice in the tandoori powder and gives the dish a great balance. Plus it's one of my top three favorite herbs, for those curious.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a large high-sided saute pan over medium heat with the oil. Add the onion and garlic to the pan and cook, stirring often, until just tender, 3 to 4 minutes. Add the tandoori spice, cinnamon and tomato paste to the pan and continue cooking until caramelized and very aromatic, about 2 minutes.
- Add the chicken stock, tomatoes, lentils and honey and bring the liquid up to a boil while scraping any caramelized bits up from the bottom of the pan. Reduce the heat to medium-low and simmer until the lentils are almost cooked through, about 10 minutes. Add the green beans, chicken and lemon zest to the pan and continue cooking until the lentils and beans are cooked through, 2 to 3 minutes. Season with salt and pepper.
- Serve the stew over steamed white rice garnished with cilantro.
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