One Pan Moroccan Stewed Chicken Recipes

MOROCCAN CHICKEN ONE-POT

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.

ONE-PAN MOROCCAN CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken with pepper and cumin powder to taste.
• On a medium-low heat, cook the chicken in some oil with the onion for 3 to 4 minutes stirring and turning occasionally.
• Add the cherry tomatoes, the water, the chickpeas, the harissa paste, the honey and the courgette.
• Simmer for 15 minutes, stirring occasionally until the sauce slightly thickens.
• Enjoy!

ONE POT MOROCCAN CHICKEN STEW

Steps:

• Heat 1 tablespoon of olive oil in a large cooking pot on a medium high heat. Season the chicken breasts with salt and pepper. When the oil is simmering add the chicken to the bottom of the pot and brown the breasts, aa couple minutes of cooking on each side. The chicken doesn't need to be fully cooked through at this point since you'll be cooking it more later.
• Once browned, remove the chicken from the pot and place on a paper towel lined plate. Turn off the heat for a few minutes as you make the puree in the next step.
• Place the roughly chopped onion, tomatoes, ginger and garlic in a blender and blend into a puree. Set aside.
• Add the remaining 1 tablespoon olive oil in the same pot you were using before and bring to a medium high heat. When the oil starts to simmer add the sliced onions and fry until softened, about 5 minutes.
• Add the spices ( turmeric, cumin, coriander cinnamon) and continue to fry the onions another minute before adding the puree mixture. Keep sautéing the onions another 3 minutes. Add the blended onion/tomato mixture to the pot.
• Return the chicken to the dish and add the carrots, chicken stock, sugar and vinegar. Bring to a simmer, cover the pot with a fitted lid and let stew for at least 30 minutes.
• Remove the chicken from the pot. Add the chopped dates and stir to mix in well. On a cutting board or plate use a couple of forks to shred the chicken into bite sized pieces. Stir the chicken back in. Taste and season with salt as needed.
• Serve over rice or cauliflower rice (if you want a paleo meal) and enjoy!

MOROCCAN STEWED CHICKEN

Steps:

• Heat the oil in a deep saute pan over med-high heat. Salt and pepper the chicken place it in the pan. Cook chicken for 2-3 minutes each side until browned. Add zucchini and continue cooking, stirring occasionally.
• When the zucchini begin to brown add the garbanzo beans, water, tomatoes, cayenne, cumin, and cinnamon. Lower the heat and simmer for 15-20 minutes until the chicken is tender and cooked through. (do not cover the pan).
• Season to taste with more salt and pepper and sprinkle with cilantro.
• Serve with steamed rice, or couscous.

MOROCCAN CHICKEN THIGH SHEET PAN DINNER

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.

ONE-POT MOROCCAN CHICKEN TAGINE

Steps:

• Mix the spices together in a small bowl. Set aside for later.
• Heat olive oil in a very large skillet (ideally one with a heavy bottom, and for which you have a lid) and swirl to coat. Brown chicken on each side until golden brown, about 3 minutes on each side. Season with some salt and remove from the skillet onto a plate.
• In the same skillet, cook the onions until softened, about 2-3 minutes. Add garlic, cook for 30 seconds. Stir in spices and cook for another 30 seconds, stirring.
• Reduce heat to low. Stir in crushed tomatoes, chicken stock, honey, chicken peas, lemon, raisins, and olives.
• Nest chicken into the sauce, cover with the lid and simmer for 20 to 30 minutes, flipping the chicken from time to time so all sides soak up the sauce. Once the chicken is cooked through, turn off the heat and serve with couscous and lots of cilantro.

ONE-POT CHICKEN STEW

Steps:

• Pat dry the chicken with a few sheets of paper towel and season thoroughly with salt and pepper, to taste.
• Heat 1 tablespoon of oil in a heavy-bottom dutch oven or a soup pot over high heat. When oil is hot, add chicken and cook, stirring occasionally, until brown on all sides, about 5-6 minutes total. The goal here is to simply brown the chicken on the outside and extract some of its flavor. Make sure to use high heat, otherwise, the chicken will steam out and not brown. Transfer to a plate.
• Reduce heat to a medium and add the remaining 1 tablespoon of oil. Add carrots and onions. Cook, stirring often until onions begin to soften and tips turn golden, about 4-5 minutes. Add garlic and cook for about 30 seconds or until fragrant, while stirring nonstop. Add 1/2 cup chicken broth while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
• In a small bowl, whisk together flour and 1/2 cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring back to a boil, reduce heat to medium-low and simmer for 25 minutes, partially covered.
• Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. If needed, increase the heat so the stew is at a gentle simmer. Also taste the broth for salt and pepper and add more if needed. Stir in parsley and discard bay leaf before serving.

SPICY MOROCCAN CHICKEN STEW

Steps:

• In a large dutch oven, heat the olive oil over medium heat.
• Add the onion and carrots, and season well.
• Cook until the carrots begin to soften, around 5 minutes
• Add the garlic, cumin and red pepper. Cook for another minute.
• Add the stock, chickpeas and tomatoes and mix well.
• Remove 2 cups of the mixture, and blend in a food processor or blender.
• Return the the puree to the stew, check for seasoning, then bring to a boil.
• Reduce the heat to medium, add the chicken and simmer (don't boil) for 5-10 minutes (until the chicken is cooked through).
• Ladle into bowls.
• Add cilantro and lemon zest to each bowl.
• Devour.

QUICK MOROCCAN CHICKEN STEW

Steps:

• Heat the ghee in a cast-iron skillet or medium Dutch oven over medium-high heat.
• Add the diced chicken thighs to the pot and cook, 5-6 minutes, until chicken is mostly cooked. Transfer chicken to a bowl.
• Lower the temperature to medium, and add the onion, bell peppers, carrot, and garlic to the pot. Saute, stirring occasionally, until vegetables have softened but are still al dente, about 3 to 4 minutes.
• Add the tomato sauce, honey, cinnamon, cumin, coriander, salt, raisins and cooked chicken; stir well.
• Cover the pot and cook at least 15 minutes, or until chicken is cooked through and reaches an internal temperature of 165 degrees. Stew becomes more flavorful with time, so feel free to simmer the stew an additional 25 to 30 minutes if you have the time.
• Serve with Ginger-Turmeric Rice and toasted almonds.

ONE-PAN MOROCCAN STEWED CHICKEN

Steps:

• Heat oil in large saute pan or electric skillet.
• Sprinkle chicken thighs with salt and pepper.
• Place thighs in pan and brown on each side (2-3 minutes per side).
• Add the zucchini, stir and saute, until tender and lightly browned.
• Add the garbanzo beans (drained), diced tomatoes, and chicken broth.
• Sprinkle all with cumin, cayenne, and cinnamon.
• Turn the heat to low, and simmer for 10 to 15 minutes, until the chicken is tender and cooked through.
• Season with salt and pepper.
• Sprinkle with cilantro.
• Serve with whole grain rice or cooked couscous.
• NOTE: If you decide to serve this with cooked couscous, it tastes extra special with 2 tbs raisins, 2 tbs pine nuts, and some additional cilantro mixed in with the couscous.