Pan Fried Moroccan Chicken Recipes

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ONE-PAN MOROCCAN CHICKEN RECIPE BY TASTY



One-pan Moroccan Chicken Recipe by Tasty image

Here's what you need: chicken breasts, ground black pepper, ground cumin, onion, cherry tomato, water, chickpeas, zucchini, harissa paste, honey

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 10

2 chicken breasts
ground black pepper, to taste
ground cumin, to taste
½ onion, sliced
½ can cherry tomato
⅖ cup water
½ can chickpeas, drained and washed
1 zucchini, also known as courgette
1 tablespoon harissa paste
1 teaspoon honey

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!

Nutrition Facts : Calories 478 calories, Carbohydrate 39 grams, Fat 8 grams, Fiber 9 grams, Protein 57 grams, Sugar 13 grams

TRADITIONAL MOROCCAN CHICKEN



Traditional Moroccan Chicken image

I have tried several recipes for chicken with lemon & olives but it never did taste the same as I had while in Morocco. When visiting my Moroccan sister-in-law this week she showed me how it is traditionally made. Many times it is served with fried potatoes on top. (Peel & cut the potatoes into french fry length then fry until golden brown.) Smen is rancid butter similar to ghee but with spices added. It can be purchased online or at a Middle Eastern store. Prep time does not include marinating time.

Provided by FDADELKARIM

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 24

1 whole chicken
1 tablespoon olive oil
1/2 teaspoon smen, softened
2 large garlic cloves, peeled & grated
1 tablespoon fresh parsley, finely chopped
1/2 teaspoon turmeric
1/4 teaspoon salt
1/4 teaspoon black pepper
2 -3 onions, chopped
2 tablespoons olive oil
1 tablespoon canola oil
2 teaspoons ginger
1 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon powdered saffron
1/2 teaspoon smen
1 tablespoon fresh parsley, finely chopped
1/2 preserved lemon, rinsed (rind only, sliced)
1/2 cup green olives, cracked & pitted
1/2 preserved lemon, fleshly insides (remove seeds)
1/2 teaspoon smen
1 teaspoon butter
1 pinch saffron

Steps:

  • Poke small holes in the chicken with a skewer. Mix the ingredients for the marinade then coat the meat & skin of the chicken with the marinade. Let sit in the refrigerator for at least 6 hours.
  • Remove the flesh from the preserved lemon to be used in the browning mixture.
  • Place the chicken in a large pressure cooker. Then add all the ingredients for the sauce to the cooker along with enough water to reach halfway up the chicken. Seal with the lid & cook for 20 minutes (after it begins to hiss). Poke with a fork to make sure that the chicken is done & no blood leaks out.
  • Mix the ingredients for the browning mixture in a small bowl. Once the chicken is done cooking remove it & place on a baking pan. Coat both sides of the chicken with the browning mixture then cook in the oven on 350 degrees until golden brown.
  • Simmer the sauce over medium heat until it thickens, around 10 minutes. If you want your sauce to be more brown in color add 1/4-1/2 tsp of sugar to the pot while simmering.
  • Place the chicken in the center of a large serving dish. Pour the sauce & fried potatoes (if using) over the chicken. Serve hot with thick bread.

Nutrition Facts : Calories 908.4, Fat 70.3, SaturatedFat 17.8, Cholesterol 246.3, Sodium 935.4, Carbohydrate 8.4, Fiber 1.8, Sugar 2.5, Protein 58.3

MOROCCAN CHICKEN



Moroccan Chicken image

Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!

Provided by Sarah and Annette

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 45m

Yield 4

Number Of Ingredients 17

1 pound skinless, boneless chicken breast meat - cubed
2 teaspoons salt
1 onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon minced fresh ginger root
½ teaspoon paprika
¾ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground turmeric
1 ½ cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1 zucchini, sliced
1 tablespoon lemon juice

Steps:

  • Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
  • Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
  • Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 27.9 g, Cholesterol 66.8 mg, Fat 3.7 g, Fiber 6.3 g, Protein 36 g, SaturatedFat 0.8 g, Sodium 2127.8 mg, Sugar 4.6 g

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