North African Chicken Recipes

NORTH AFRICAN SPICED CHICKEN

Steps:

• Add the chicken to a large bowl then drizzle with avocado oil and all the spices. Using a pair of tongs turn and mix the chicken pieces and spices together until they are evenly distributed over the chicken.
• Sear the chicken about a minute or to per side on a large frying pan heated to medium high heat.
• Bake in the oven at 350ºF for 15 minutes, or until the internal temperautre reaches 165ºF.

NORTH AFRICAN CHICKEN TAGINE

Steps:

• Heat oven to 180C/160C/gas 4. Cut each chicken breast in half, then season all the chicken. Heat the oil in a mediumsize ovenproof casserole dish. Add the chicken, skin-side down, and brown well all over - you can do it in batches. Remove from the pan and set aside.
• Lower heat slightly, add the shallots to the pan and cook until golden brown all over. Add the garlic and grated ginger and cook for 30 secs before adding all the spices and cooking for 1 min more.
• Throw the butternut squash into the pan and stir to coat in the spices. Arrange the chicken, skin side uppermost, on top of the shallots and squash. Pour over the stock and drizzle in the honey. Bring to a gentle simmer, then transfer to the oven to bake for 40 mins until tender. Scatter with the coriander and serve with couscous and a bowl of harissa, if you like.

AFRICAN CHICKEN (MACANESE ONE-PAN CHICKEN CURRY, 非洲鸡)

Steps:

• Preheat the oven to 350 degrees F (180 C).
• Combine all the ingredients of the spice mix. Sprinkle on both sides of the chicken.
• Heat a large skillet over medium-high heat until hot. Add 1 tablespoon of olive oil. Add chicken, skin side down. Cook until both sides turn dark brown and crispy, 2 to 3 minutes per side. Transfer chicken onto a big plate.
• Turn to medium heat. Add the rest of the 1 tablespoon of olive oil and onion. Cook until it becomes tender, about 5 minutes.
• Add ginger and garlic. Stir fry for 30 seconds, to release the aroma.
• Add paprika powder and curry powder. Stir until the ingredients are well coated with spices, 20 to 30 seconds.
• Add chicken stock, coconut milk, peanut butter, oyster sauce, and bay leaves. Stir with a spatula to dissolve the peanut butter until it's well blended with the sauce. Bring to the boil.
• Add potato, peppers, and chicken to the curry. Transfer the pan to the oven. Bake until the chicken is cooked through and the skin crispy, about 45 minutes.
• Serve hot over steamed rice.

NORTH AFRICAN CHICKEN AND SPINACH STEW

Steps:

• PLACE the chicken in a large pot and cover it with water. Add the celery, carrot, onion, and bay leaves and season with 1 tablespoon salt. Cover and bring to a boil, then reduce the heat and simmer for 45 minutes.
• REMOVE the chicken to a deep dish or bowl and let it drain. Strain the stock into a large bowl or pan and set aside. Transfer the vegetables from the strainer to a blender (remove the bay leaves), add the garlic, and puree until completely smooth. Set aside.
• TO make the spinach stew, in a large saucepan over medium heat, melt 4 tablespoons of the butter. When it's bubbling slightly, add the vegetable puree. Warm it through, about 2 minutes. Season with 1 teaspoon salt, the pepper, and the cinnamon stick, then add the spinach and cook until wilted, about 2 minutes. Add 1 1/2 cups of the reserved stock and bring to a simmer. Cook to let the flavors develop, about 15 minutes. Reduce the heat and keep warm (remove the cinnamon stick before serving).
• MEANWHILE, when the chicken is cool enough to handle, pat it completely dry and break it down into 8 pieces: 2 thighs, 2 wings, and 2 breasts, then split the breasts in half. Place the chicken pieces in a large dish. Combine the granulated onion, granulated garlic, paprika, cayenne, oregano, and 1 teaspoon salt in a small bowl. Completely coat the chicken in this dry rub.
• MELT the remaining 2 tablespoons butter in a large cast-iron skillet over high heat. Add the chicken pieces and sear until charred in spots, about 4 minutes. Flip and cook on the other side, 4 minutes. Remove from the heat.
• SERVE the chicken with rice and a generous ladle of spinach stew. Squeeze lemon over the plate if desired.

NORTH AFRICAN CHICKEN

Steps:

• Combine Seasoning Mix, Lemon Juice, Olive Oil and garlic, mixing well.
• Marinate the the chicken for two hours, refrigerated.
• Grill chicken 20 minutes or until juices run clear, basting with marinade.

CHICKEN SOUP NORTH AFRICAN STYLE

Steps:

• Cut one carrot in half; place in a medium stockpot. Add chicken, 2 quarts water, leeks, celery, parsley, thyme, bay leaves, and 1 teaspoon salt. Bring to a boil. Reduce heat to low; simmer for about 1 hour; skim off any scum. Remove chicken. Pass stock through a cheesecloth-lined strainer. Remove chicken meat from bones and slice into 1/2-inch-thick strips.
• Rinse stockpot; return stock to it. Set over medium-low heat; add ground pepper. Dice remaining 2 carrots. Add carrots, tomatoes, cumin, ginger, and squash to stock; simmer over medium heat until vegetables are tender, about 25 minutes.
• Meanwhile, bring 1 cup water to a boil in a small saucepan. Add couscous and remaining 1/2 teaspoon salt; cover and remove from heat. Let stand 5 minutes. Fluff with a fork. Stir in jalapeeno cilantro.
• Add zucchini and chickpeas to soup; cook until tender, about 5 minutes. Add chicken meat; simmer to heat through, about 5 minutes. Adjust seasoning.
• To serve, place a spoonful of couscous in a soup bowl; spoon soup around it and add a cilantro sprig and lime wedge.

NORTH AFRICAN SPICED CHICKEN

Steps:

• Preheat the grill to medium-high.
• Combine all the spices in a small bowl. Brush both sides of fish fillets or chicken breasts with oil. Rub 1 side of the chicken breasts with the rub and grill, rub side down, until golden brown and a crust has formed, about 4 minutes. Flip over and continue cooking for 3 to 5 minutes.

NORTH AFRICAN CHICKEN AND RICE

Steps:

• In a 3- or 4-qt. slow cooker, combine onion and oil. Place chicken thighs on top of onion; sprinkle with next 7 ingredients. Top with raisins, olives, lemon and garlic. Add broth. Cook, covered, on low until chicken is tender, 4-5 hours. Serve with hot cooked rice.