Tfaya Baked Chicken Recipes

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OVEN-BAKED TERIYAKI CHICKEN THIGHS



Oven-Baked Teriyaki Chicken Thighs image

Dinner will be done quick with this lovely recipe which uses a homemade teriyaki sauce.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 6

Number Of Ingredients 9

½ cup pineapple juice
½ cup reduced-sodium soy sauce
3 tablespoons water
2 tablespoons rice vinegar
2 teaspoons cornstarch
1 teaspoon minced fresh ginger root
1 clove garlic, minced
1 ½ pounds boneless, skinless chicken thighs
1 teaspoon toasted sesame seeds

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place a saucepan over medium-high heat. Add pineapple juice, soy sauce, water, rice vinegar, cornstarch, ginger, and garlic; stir to combine. Bring to a boil and stir well. Reduce heat to medium and cook, stirring often, until sauce is reduced, about 5 minutes.
  • Place chicken thighs in an oven-safe casserole dish. Pour 1/2 of the teriyaki sauce over the chicken thighs.
  • Bake in the preheated oven for 30 minutes, basting thighs every 10 minutes with the remaining sauce. Garnish with sesame seeds.

Nutrition Facts : Calories 184 calories, Carbohydrate 5.6 g, Cholesterol 70 mg, Fat 8.3 g, Fiber 0.2 g, Protein 20.4 g, SaturatedFat 2.2 g, Sodium 773.9 mg, Sugar 2.5 g

COUSCOUS TFAYA WITH CHICKEN AND MAJHOUL DATES



Couscous Tfaya with Chicken and Majhoul Dates image

Provided by Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 21

1 1/2 pounds coucous (durum wheat recommended)
Kosher salt
1/2 teaspoon turmeric
1 cup lukewarm water
4 tablespoons butter, melted, plus 4 tablespoons
Olive oil
2 small Cornish hens or 4 medium quails, cut into small pieces
1 large red onion, julienned, plus 1 large red onion, finely chopped
4 stems parsley, finely chopped
2 1/2 tablespoons ground ginger
1 teaspoon ground black pepper
1 generous pinch saffron
1 1/2 tablespoons cinnamon
3 bay leaves
1 teaspoon Ras el Hanout (a mixture of 37 aromatic spices) or, a pinch clove and a pinch nutmeg
2 cups water
4 tablespoons honey
1 cup garbanzo beans, pre-cooked or soaked overnight
1 cup seedless raisins
20 majhoul dates or 1 pound biskra or deglat-nour dates
1/2 cup roasted, skinless almonds

Steps:

  • Pour the couscous in a large bowl, add salt, to taste, 1/2 teaspoon turmeric, 1 cup lukewarm water, 4 tablespoons of the melted butter. Mix and let rest for 15 minutes, until the water is absorbed.
  • Preheat a thick pot. Add olive oil and heat. Add Cornish hen or quail and brown for a few minutes. Add the chopped and julienned onion, parsley, remaining butter, spices, salt, and 2 cups water. Cook for 15 minutes.
  • Add honey, garbanzo beans, raisins, and simmer for another 15 minutes. Add water as needed. Add the dates. Simmer for 5 minutes, or until the dates are hot.
  • Separate the couscous grains by rubbing both hands together. Make sure there are no lumps. Fill the bottom of the couscoussiere (or pot) with 1 1/2 gallons water. Bring to a boil. Put the couscoussiere (or fine-meshed sieve) on top. When the vapor comes up, pour the couscous in the top (sieve), and let it steam for 15 to 20 minutes, until tender and spongy.
  • On a large platter, spread a 1-inch thick layer of couscous. Add some pieces of Cornish hen or quail around the middle. Then pour over the surface onions, raisins, and garbanzo beans.
  • Garnish with dates, the roasted almonds, and the rest of the sauce. Serve hot.

TFAYA BAKED CHICKEN



Tfaya Baked Chicken image

This one-pan chicken dish is a practically effortless meal packed with the flavors of Morocco. Tfaya is a sweet and savory Moroccan sauce made of caramelized onions, raisins and spices, and here those ingredients are used to create a comforting meal that requires only 10 minutes of preparation time.

Provided by Nargisse Benkabbou

Categories     dinner, lunch, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

2 cups raisins
3 large red onions (about 1 pound), halved and sliced
4 chicken leg quarters (about 2 1/2 pounds total)
Generous 1/4 cup sliced almonds
Couscous or bread, for serving
1/2 cup vegetable stock
3 tablespoons olive oil
2 tablespoons honey
4 garlic cloves, pressed or finely chopped
3/4 teaspoon ground turmeric
3/4 teaspoon ground ginger
3/4 teaspoon fine sea salt
1/4 teaspoon black pepper
1/4 teaspoon ground cinnamon

Steps:

  • Heat the oven to 400 degrees. Soak the raisins in hot water for 5 minutes or until softened; drain and transfer to a deep roasting pan.
  • Make the marinade: Transfer the stock, olive oil, honey, garlic, turmeric, ginger, salt, black pepper and cinnamon to a large bowl; mix until smooth and well combined.
  • Add the onions to the roasting pan and pour approximately half of the marinade over the onions and raisins. Use your hands or tongs to combine.
  • Transfer the chicken legs to the large bowl with the remaining marinade and use your hands or tongs to make sure that the chicken is thoroughly coated. Place the chicken legs on top of the onion mixture, skin-side up, and pour any remaining marinade over the chicken.
  • Bake in the oven for 35 minutes. Remove the roasting pan from the oven and scatter the almonds on top. Return to the oven for another 10 to 15 minutes, until the chicken is cooked through and golden and the almonds are nicely toasted. Serve immediately, with a side of couscous or bread.

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