Moroccan Spiced Chicken Breasts Recipes

MOROCCAN-SPICED CHICKEN BREASTS

Steps:

• Blend Moroccan Spice Mix and oil in a shallow bowl. Pat chicken dry and dredge in the spice paste, turning to coat completely. Cover and refrigerate for at least 30 minutes, preferrably 1-2 hours.
• Heat oil in a large nonstick skillet over medium-high heat. Sauté the chicken breasts until cooked through and juices are clear, about 4-6 minutes per side.
• Serve.

ROASTED MOROCCAN SPICED CHICKEN

Steps:

• Preheat oven to 400°F
• Pat chicken dry and rub with flattened garlic cloves; place garlic in cavity. Squeeze lemon into small bowl; place lemon in cavity.
• Brush chicken with half of juice.
• Mix spices and salt and rub over and inside chicken.
• Tie legs together. Heat oil in large ovenproof skillet.
• Add chicken, breast side up. Add remaining lemon juice to skillet. Baste
• chicken withpan juices. Transfer to oven, and bake until juices run clear.
• Baste occasionally. Roast about 1 hour -- .

MOROCCAN SPICED CHICKEN BREASTS

Steps:

• Rinse the chicken breasts and pat dry with paper towels. Place in a glass or nonreactive dish.
• Combine the remaining ingredients, except the couscous, in a food processor fitted with the steel blade or a blender and process until pureed. Pour the mixture over the chicken breasts, cover, and refrigerate for 2 hours or overnight.
• Position the oven racks so that the top rack is 6 inches from the top of the oven. Preheat the oven to convection roast at 400°F. Cover a shallow-rimmed baking pan with foil and coat with nonstick spray.
• Remove the chicken breasts from the marinade and place on the baking pan. Place the pan on the top rack and roast for 15 to 20 minutes, until cooked through. Do not overcook. Serve the chicken with seasoned, steamed couscous, prepared according to package directions.

MOROCCAN SPICED CHICKEN AND FENNEL

Steps:

• Combine spices with pepper and 1/4 teaspoon of salt. Season chicken to coat both sides.
• Preheat large nonstick skillet, add olive oil. Cook chicken breasts about 5 minutes each side. Remove chicken and keep warm.
• Add the fennel and onions to the pan and saute for 7 mnutes or so. The fennel should be tender but not mushy. If the pan appears to be too dry, add a tablespoon of water. Should be enough to moisten without steaming the vegetables.
• Boil two cups of water with 1/4 teaspoon of salt. Add couscous to water and turn off heat. Cover and let sit for 5 minutes. Fluff the grains before serving.
• Add juice, broth and the last 1/4 teasppon salt and bring to a boil for about 1 minute. Add constarch mixed in 1 tablespoon of water. Stir until it just begins to thicken, about 2-3 minutes.
• Add chicken and chopped fennel , cook 2 more minutes.
• Spoon coucous onto plate, with chicken and fennel and onions. Spoon portion of sauce on top.

SPICED MOROCCAN CHICKEN WITH ONIONS AND PRUNES

Steps:

• Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions and garlic to same skillet. Sauté until onions begin to soften, about 3 minutes. Mix in flour, ginger, cinnamon and cumin; stir 1 minute. Gradually whisk in broth. Add prunes, lemon juice and honey. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes. Return chicken to skillet. Simmer until heated through, about 2 minutes. Season with salt and pepper.
• Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.

MOROCCAN SPICED GRILLED CHICKEN BREASTS

Steps:

• Mix the marinade ingredients (yogurt, cilantro, olive oil, garlic, paprika, cumin, salt, and pepper) together in a medium sized bowl.
• Add the chicken pieces to the bowl and thoroughly coat with the marinade. Cover with plastic wrap and chill in the refrigerator from 6 to 10 hours.
• Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. If you do not have a grill you can use a cast-iron grill pan on your stove.
• Grill the chicken breasts a few minutes on each side, until cooked through. Take care not to overcook, as chicken breasts can easily dry out.

MOROCCAN SPICED CHICKEN

Steps:

• In small bowl, mix paprika, salt, cumin, allspice and cinnamon. Coat both sides of chicken with spice mixture.
• In 10-inch skillet, heat 1 tablespoon oil over medium heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
• Meanwhile, in 2-quart saucepan, heat water and 1 teaspoon oil just to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes. Fluff couscous before serving; stir in raisins. Serve chicken with couscous and papaya.