Roasted Moroccan Spiced Chicken Breasts Recipes

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ROASTED MOROCCAN SPICED CHICKEN BREASTS



Roasted Moroccan Spiced Chicken Breasts image

Preheat the oven to 500 degrees. Wash and dry the chicken breasts and place them on a rack in a roasting pan. Brush with 1/2 tablespoon olive oil and sprinkle

Provided by Ronnie Fein

Categories     Dinner, Main, Lunch

Yield 4 Servings

Number Of Ingredients 9

2 bone-in chicken breasts, each about 1-1/2 pounds
1 1/2 tablespoon olive oil
salt to taste
1 tablespoon lemon juice
1 medium clove garlic, finely chopped
1 tablespoon chopped fresh mint
1 teaspoon ras-el-hanout (a spice blend)
1 teaspoon grated fresh lemon peel
1/2 teaspoon paprika

Steps:

  • Preheat the oven to 500 degrees. Wash and dry the chicken breasts and place them on a rack in a roasting pan. Brush with 1/2 tablespoon olive oil and sprinkle with salt to taste. Roast for 10 minutes. Combine the remaining tablespoon olive oil, the lemon juice, garlic, mint, ras-el-hanout, lemon peel and paprika in a bowl and brush the chicken with the spice mixture. Lower the oven heat to 350 degrees. Roast for another 30 minutes or until cooked through (a meat thermometer inserted into the thickest part of the breast will register 160 degrees). Let rest for 15 minutes before carving.

Nutrition Facts :

MOROCCAN-SPICED CHICKEN



Moroccan-Spiced Chicken image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound green beans, trimmed
4 carrots, halved crosswise and quartered lengthwise
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons ras el hanout (Moroccan seasoning)
Kosher salt and freshly ground pepper
1/4 cup sliced almonds
4 skinless, boneless chicken breasts (about 8 ounces each)
1 small shallot, finely chopped (about 1/3 cup)
1 1/2 cups low-sodium chicken broth
1/4 cup dried apricots, chopped
1/4 cup pitted small green olives, halved
2 teaspoons harissa

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Toss the green beans and carrots with 2 tablespoons olive oil, 1/2 teaspoon each ras el hanout and salt and a few grinds of pepper on a rimmed baking sheet. Roast on the upper rack until tender and lightly browned, adding the almonds halfway through, 25 to 30 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken on both sides with the remaining 1 teaspoon ras el hanout and a pinch of salt and pepper. Add to the skillet; cook until browned, 3 to 4 minutes per side. Transfer to another rimmed baking sheet and roast on the lower oven rack until cooked through, about 10 minutes.
  • Return the skillet to medium-high heat and add the shallot. Cook, stirring, until tender, about 1 minute. Stir in the chicken broth, scraping up any browned bits, then add the apricots, olives and harissa. Cook until the apricots soften and the broth is reduced by two-thirds, about 5 minutes; season with salt. Pour any accumulated juices from the chicken into the sauce.
  • Slice the chicken and serve with the roasted vegetables. Spoon the sauce over the chicken.

Nutrition Facts : Calories 480, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 125 milligrams, Sodium 725 milligrams, Carbohydrate 23 grams, Fiber 7 grams, Protein 52 grams, Sugar 10 grams

MOROCCAN-SPICED CHICKEN BREASTS



Moroccan-Spiced Chicken Breasts image

The spicy coating caramelizes slightly during cooking, enhancing and mellowing the flavor mix. From EatingWell magazine, May/June 1995. NOTE: Dietary Exchanges: 3 lean meat, 2 fat Preparation time does not include marinating time.

Provided by kitty.rock

Categories     Chicken Breast

Time 30m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 4

3 tablespoons moroccan mixed spice (Moroccan Spice Mix, #422399)
2 teaspoons extra-virgin olive oil
1 lb boneless skinless chicken breast (about 4 breasts)
2 teaspoons extra-virgin olive oil or 2 teaspoons canola oil (for cooking)

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.

MOROCCAN SPICED CHICKEN AND FENNEL



Moroccan Spiced Chicken and Fennel image

I love the spice combinations of classic Moroccan cuisine. When I found this dish in one of my favorite chicken cookbooks I had to try it, as presented this is the recipe with my modifications. The flavors are just amazing and the orange juice and spices complement the fennel and red onion just so. (7 points)

Provided by justcallmetoni

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
3/4 teaspoon sea salt
1/4 teaspoon black pepper
1 lb boneless skinless chicken breast
1 tablespoon olive oil
2 cups fennel, thinly sliced
1/4 cup fennel leaves, chopped
1 medium red onion, cut into 1 inch chunks
1 cup orange juice (fresh squeezed but not neccessary)
1/3 cup fat-free chicken broth
2 teaspoons cornstarch
1 tablespoon water
1 cup uncooked couscous
2 cups water

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.

ROASTED MOROCCAN SPICED CHICKEN



Roasted Moroccan Spiced Chicken image

i found this recipe online somewhere and i tried it and it was awesome!! really easy and really good. if you like spiced and flavorful food, this is a great recipe to try. a note to the cook: i always put the chicken in a pan with the juices and put it directly in oven. you might have to cook it a few minutes longer, but it always comes out delicious.

Provided by Rellish

Categories     Chicken Breast

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 11

3 1/2 lbs roasting chickens
1/2 teaspoon pepper (fresh grind)
4 garlic cloves
1/4 teaspoon cinnamon
1 lemon (halved)
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin (ground)
1/2 teaspoon salt
1/2 teaspoon coriander (ground)
3 tablespoons olive oil
1/2 teaspoon paprika

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 -- .

Nutrition Facts : Calories 1310.5, Fat 101.9, SaturatedFat 26.1, Cholesterol 374.3, Sodium 933.6, Carbohydrate 6, Fiber 1.6, Sugar 0.9, Protein 88.9

MOROCCAN ROASTED CHICKEN



Moroccan Roasted Chicken image

Make and share this Moroccan Roasted Chicken recipe from Food.com.

Provided by Lavender Lynn

Categories     Whole Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons unsalted butter, softened
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
salt & freshly ground black pepper
4 lbs chicken, whole, at room temperature
1 onion, quartered
4 garlic cloves
12 pitted dates
12 dried apricots
1/2 cup chicken stock or 1/2 cup broth, low-sodium

Steps:

  • Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the cumin, coriander, sweet paprika, cayenne and cinnamon and season with salt and pepper. Pat the chicken dry. Rub half of the spice butter under the skin and the rest over the chicken; season with salt and pepper.
  • Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, garlic cloves, dates and dried apricots and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
  • Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
  • Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Carve the chicken and pass the chunky jus at the table.

Nutrition Facts : Calories 1168.8, Fat 75, SaturatedFat 23.4, Cholesterol 356.4, Sodium 366.8, Carbohydrate 34.7, Fiber 4.3, Sugar 26.5, Protein 87.2

ROASTED ORGANIC CHICKEN WITH MOROCCAN SPICES



Roasted Organic Chicken with Moroccan Spices image

Categories     Chicken     Poultry     Roast     Dinner     Family Reunion     Organic     Party     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons Hungarian sweet paprika
1 tablespoon ras-el-hanout*
1 tablespoon chopped fresh mint
1 tablespoon salt
2 teaspoons grated lemon peel
1 teaspoon ground black pepper
1 garlic clove, peeled
1 4 3/4- to 5-pound whole free-range organic chicken
2 small whole lemons, pierced all over with fork
6 garlic cloves, unpeeled

Steps:

  • Position rack in center of oven and preheat to 400°F. Blend first 9 ingredients in blender to moist paste.
  • Remove neck, giblets, and excess fat from main cavity of chicken. Rinse chicken inside and out; pat dry with paper towels. Rub 1/3 of spice paste into main cavity and neck cavity, then rub remaining spice paste all over outside of chicken. Place lemons and garlic cloves in main cavity of chicken. Tie legs together. Place chicken on rack in roasting pan. Roast 45 minutes; tent with foil to prevent overbrowning. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 45 minutes. Transfer chicken to platter; let stand 10 minutes (internal temperature will increase by 5 to 10 degrees).
  • *A Moroccan spice blend available at some specialty foods stores, Middle Eastern markets, and by mail from The Spice House (312-274-0378; thespicehouse.com).

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