Spicy Moroccan Chicken Recipes

SPICY MOROCCAN RICE WITH CHICKEN RECIPE

Steps:

• To prepare Spicy Moroccan Rice With Chicken Recipe, we will first make the spice mix.
• In a mixer jar, combine the cumin, ground ginger, salt, black pepper, cinnamon stick, coriander seeds, red chilli powder, ground allspice, ground cloves and grind to a fine powder to make the Moroccan Spice Blend.
• Mix the chicken pieces with about 2-3 tablespoons of Moroccan spice blend and a little water and keep aside for 30 minutes.
• Heat butter in pressure cookeron medium heat and add sliced onion. Saute until soft and transparent.
• Add the marinated chicken pieces. Saute and cook for about five minutes in medium heat.
• Take the uncooked rice and add to the chicken mix. Toss for a couple of minutes and add chicken broth and chickpeas.
• Pressure cook until one whistle and allow the pressure to release naturally.
• Serve Spicy Moroccan Rice With Chicken Recipe as a one pot dinner with Pomegranate Mint Cocktail Recipe and a Rich Chocolate Cheesecake Recipe as dessert.

SPICY MOROCCAN CHICKEN

Steps:

• In a shallow bowl, combine 2 tsp cinnamon, cumin and coriander, plus cayenne pepper and salt. Dredge chicken in spices.
• In a large skillet, heat oil over medium heat. Add chicken; sauté until browned, turning once. Remove chicken.
• Add onion to skillet, sauté 3 minutes. Add garlic, ginger and broth; sauté 5 minutes.
• Add all remaining ingredients and the chicken. Cover and simmer 30 minutes. Serve in bowls with whole-wheat pitas.

MOROCCAN-SPICED CHICKEN

Steps:

• Place a rimmed baking sheet on the center rack of oven and preheat oven to 450 degrees. Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper, and the oil in a small bowl. Rub spice paste all over chicken.
• Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken. Bake until chicken registers 165 degrees on an instant-read thermometer and juices run clear, 30 to 35 minutes. Let stand for 10 minutes. Season with salt and pepper, and serve with pan juices and roasted lemon wedges on the side.

MOROCCAN-SPICED CHICKEN

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.

EXOTIC AND SWEET MOROCCAN CHICKEN WITH SPICY RICE

Steps:

• Cut the chicken breast into largish bite-sized portions.
• Mix the flour with the cinnamon, confectioner's sugar, ginger, salt and pepper to taste.
• Dredge the chicken pieces in the flour mixture.
• Fry in shallow oil until browned and cooked through, turning once.
• Keep warm in a low oven.
• Saute the chile peppers, mushrooms and onion in oil until softened and golden.
• Add the cooked basmati rice and continue sauteing until cooked through.
• Add the salt and pepper to taste.
• Spread the rice and a large platter.
• Top with a pyramid of chicken pieces.
• Garnish with fresh cilantro (coriander), if desired.

SPICY MOROCCAN CHICKEN WITH APRICOTS AND PRUNES (LOW FAT)

Steps:

• In the morning (or the night before), combine first 13 ingredients in ungreased 2 quart shallow casserole.
• Add chicken. Turn to coat. Cover. Chill for at least 8 hours or overnight. Stir.
• Bake chicken, uncovered, in 400 degree F oven for about 30 minutes, stirring occasionally, until chicken is no longer pink.

MOROCCAN CHICKEN

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.

SPICY MOROCCAN CHICKEN SKEWERS

Steps:

• Combine first 5 ingredients in a small bowl; stir in 1/8 teaspoons salt. Scrap mixture into a zip-top plastic bag. Add chicken; seal. Marinate in refrigerator for 2 hours; turning after 1 hour.
• Immerse 12 (8-inch) wooden skewers in water; soak for 30 minutes. Drain and pat dry,.
• Preheat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread 3 chicken pieces, 1 pepper slice, and 1 tomato alternately onto each skewer, beginning and ending with chicken; sprinkle evenly with remaining 1/2 teaspoons salt. Arrange skewers on grill rack, coated with cooking spray, grill 4 minutes on each side or until done. Serve with yogurt.