Moroccan chicken recipes
Our top 3 of 10 Moroccan chicken recipes
- Chicken Morocco
- Jo Pratt's Moroccan Chicken with Spring Onion Couscous
- Moroccan Chicken with Chickpeas
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As with curry this dish seems better the next day. There is time for the spices to marry with all the other ingredients. All you need to remember is to heat it through throroughly.
- 2 fillets of Chicken - cubed
- 1 large onion chopped
- Handful dried apricots chopped
- Handful Dates. chopped
- ½ pt chicken stock (hot)
- ¼ pt orange juice (fresh)
- 1.5 teasp Moroccan Seasoning (Schwartz)
- Some plain flour
- To saute Oil - any
- Preheat the oven to 200 degrees C or equivalent.
- Gently saute the onion in the oil for 5 mins. Place the flour in a plastic bag, add the chicken. Shake well to coat all the chicken with the flour and add to the onion. Saute the chicken until all pieces are just browned.
- Meanwhile place all the rest of the ingredients in a casserole and having drained off as much oil as possible, stir in the chicken/onion.
- Cook covered for 40 mins. Take off the lid. (If the sauce is not thick enough mix a little cornflour with a bit of water and stir in or if looks too thick add a little boiling water). Cook uncovered for a further 15 mins.
- NB The dates and apricots completely disappear! You are left with a fruity, aromatic brown sauce. Besides the cinnamon of the seasoning no one ever guesses what is in it!!
- Serve with lemon cous cous - packet is fine.
Jo Pratt's Moroccan Chicken with Spring Onion Couscous
by Jo Pratt
Views 99, Added Tue Jul 20 2010
- FOR THE CHICKEN
- 100g dried apricot, chopped in ½
- 1tbsp sunflower or vegetable oil
- 1 small onion chopped
- 2cm piece of root ginger, peeled and grated
- 2 cloves of garlic, peeled and crushed
- 2 chicken breasts, skinless and boneless
- 1 cinnamon stick
- 1tsp harissa paste
- ½tsp ground cumin
- 400g tin plum tomatoes
- small handful of toasted flaked almonds
- small bunch of coriander, chopped
- FOR THE COUSCOUS
- 100g couscous
- 3 spring onions, finely chopped
- ½ lemon, juice
- 2tbsp olive oil
- 125ml very hot chicken stock
- 1. Place the apricots in a bowl, cover with boiling water and leave for 10 minutes to soften. Heat the sunflower or vegetable oil in a large frying pan or saucepan. Add the onion, ginger and garlic and cook for 5 minutes until softened but not coloured. Slice the chicken into bite-size pieces and add to the pan with the cinnamon stick, harissa paste and cumin. Fry for a few minutes until the chicken becomes opaque.
- 2. Drain the tomatoes of most of their juice and stir into the pan, drain the apricots and stir in, add salt and pepper, cover pan loosely with a lid and cook gently for 15-20 minutes.
- 3. Meanwhile, place the couscous and spring onion in a large bowl. Mix the lemon juice and olive oil into the very hot stock, and then pour over the couscous. Stir and then cover with a plate for 5 minutes. Fluff the grains with a fork and add salt and pepper. When serving, scatter the almonds and coriander over the chicken.
- 12 chicken pieces, include thighs, drumsticks and breasts
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 2 level tbsp. Belazu rose harissa
- good pinch of saffron
- 1 Cinammon stick
- 600ml. chicken stock
- 75g raisins
- 2 x 410g cans of chickpeas, drained and rinsed
- 1. Heat a large, wide non-stick pan. Add the chicken pieces, skin-side down, and fry until well browned all over. Add the onion and garlic and stir together for 5 min.
- 2. Add the harissa, saffron, 1 level tsp salt and the cinnamon stick and season well with freshly ground black pepper. Pour the stock over and bring to the boil, then reduce the heat, cover and simmer gently for 25-30mins.
- 3. Add the raisins and chickpeas and bring to the boil. Simmer uncovered for 5-10 mins.
- 4. Serve the chicken with warm flatbreads, such as plain naans or pittas.