any good recipe for morrocan chicken?

Answer 1

Morrocan Chicken With Couscous
Serving Size : 8

5 pounds roasting chicken -- cut into pieces
3 carrots
3 white turnips
1 small head of cabbage
1 small eggplant (I add extra zucchini)
3 small zucchini
1/4 cup peanut oil (or olive or vegetable)
2 medium onions -- sliced
3 bay leaves -- crumbled
2 cloves minced garlic
2 teaspoons ground tumeric
1 1/2 teaspoons salt
1 teaspoon ground cumin
3/4 teaspoon ground allspice
1/2 teaspoon cayenne pepper
2 cans condensed chicken broth, undiluted
1 cup dark seedless raisins
1/2 cup butter or margarine -- melted
1 can chick-peas -- drained

Wash chicken pieces under cold running water; dry well with paper towels. Wans and prepare vegetables: Peel carrots and half crosswise; Peel turnips and quarter; cut cabbage into wedges; cut eggplant crosswise into 1/4 inch thick slices; cut zucchini into 1/4 inch slices.

In a 6 quart dutch oven over medium high heat, heat the oil. Add chicken pieces to dutch oven and brown on both sides. As chicken is browned, remove to a shallow pan. Continue cooking chicken until all pieces are browned. In fat remaining in Dutch oven, saute onions until golden. Add bay leaves, garlic, 1 1/2 teaspoons of tumeric, salt, cumin, allspice and cayenne pepper. Cook, stirring, 5minutes. Add chicken broth, chicken, turnips, cabbage and carrots. Cook covered for 40 minutes. Meanwhile, place raisins in a small bowl; pour hot water over raisins to cover...let stand 30minutes; drain. Add the eggplant and zucchini to the dutch oven. cook 10 minutes longer.

Prepare couscous as pacage directions. Add butter, drained raisins and the remaining 1/2 teaspoon of tumeric; toss to combine. Add chick-peas to chicken and vegetables; cook 5minutes longer.

To serve, Transfer couscous to a serving platter. With a slotted spoon, transfer chicken and veggies to platter, arranging attractively over the couscous. Pour sauce in the Dutch oven into a bowl and serve with the couscous

Answer 2

Roasted Morrocan Spiced Chicken

Ingredients:

3-1/2 lb. whole chicken
1/2 tsp. pepper
4 cloves garlic
1/4 tsp. cinnamon
1 lemon, halved
1/4 tsp. cayenne pepper
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground coriander
3 tbsp. olive oil
1/2 tsp. paprika

Directions:
Preheat oven to 400°F. Pat chicken dry. Rub with flattened garlic cloves; place garlic in cavity. Squeeze lemon juice 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 with pan juices. Transfer to oven and bake until juices run clear, about 1 hour, basting occasionally.

Answer 3

Yes, this grilled moroccan chicken was a huge hit!

1/2 c yogurt
3/4 tsp. cumin and coriander
1/2 tsp salt
pinch cloves, cinnamon, pepper
8 skinless chicken thighs
fresh coriander or basil (for garnish)

Stir yogurt with seasonings. Open up thighs and add to mixture to coat. Grill chicken, basting with yogurt. Place on platter and sprinkle with basil. Great with rice pilaf and sliced tomatoes.

Answer 4

my hubby is Moroccan. and he make a great lemon chicken.
you will need cilantro,parsley,cumin,onions,garlic(a little),diced tomato's.
a little olive oil too. put this in a pot or pressure cooker with the chicken and diced lemon(rinds too). add some water so it won't be dry. and cook for 45 min. to an 1 hr.
they usually serve this with a few fries.

Answer 5

Go to Culinary Chef at http://www.culinarychef.com for recipes and special occasion menus.

Answer 6

add salt and marinara sauce