Orangey Moroccan Chicken Recipes
MOROCCAN ORANGE CHICKEN WITH OLIVES
Oranges are quite abundant (and grown throughout) Morocco, so they're used in a variety of daily recipes, to make use of their regional availability. Such as in this recipe which turns a plain recipe into a delicious meal. And it's rather quick to prepare but is so delicious and perfect for any Moroccan (or even a Middle...
Provided by Vickie Parks
Categories Chicken
Time 35m
Number Of Ingredients 12
Steps:
- 1. Heat oil in a large skillet over medium heat.
- 2. Season chicken with salt and pepper. Roll chicken in the flour until coated on all sides.
- 3. Place chicken in hot oil and cook, turning occasionally, for about 4 to 5 minutes or until browned on all sides. Transfer chicken to platter.
- 4. Add onion slices to skillet, and cook 2 minutes or until soft and just starting to brown. Squeeze the juice of 1 1/2 of the oranges into skillet. Thinly slice remaining 1/2 orange, and add orange slices to skillet. Add olives and water to skillet, and stir well.
- 5. Return chicken to skillet, and cook, stirring frequently to loosen bits on bottom of skillet, for another 10 to 15 minutes or until chicken is thoroughly cooked.
- 6. Arrange cooked chicken pieces over rice pilaf, then spoon orange and olive bits (from the bottom of the skillet) over the chicken. Serve immediately while still hot.
SKILLET CHICKEN WITH TURMERIC AND ORANGE
This recipe is inspired by ingredients that are commonly used in Moroccan cuisine: orange and ground turmeric. The combination of both ingredients hits all the notes: savory, sweet, fragrant and lightly spiced. Enjoy this chicken with a green salad, over rice or as a filling in a sandwich.
Provided by Nargisse Benkabbou
Categories dinner, easy, quick, poultry, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Marinate the chicken: Place the onion, 2 tablespoons olive oil, honey, dried mint, garlic, orange zest, orange juice, turmeric, salt and black pepper in a large bowl and stir to combine. Add the chicken and turn to coat with the marinade. Cover and leave in the fridge until ready to cook or for up to 12 hours.
- When ready to cook, heat the remaining 3 tablespoons olive oil in a large (12-inch) skillet or frying pan over medium high and wait for the pan to become very hot. (This ensures a nice sear.) Add the chicken and the marinade to the pan, and cook until chicken is browned underneath and easily releases from the pan, 5 to 8 minutes. Stir the onions every now and then so that they cook evenly. If the pan looks dry, add a couple of tablespoons of water to the pan to prevent the juices from drying out. Flip the chicken and cook on the other side until the chicken is cooked through, another 5 to 8 minutes. Serve immediately.
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