Moroccan Chicken?

Question

A friend of mine made a gorgeous moroccon chicken tagine, it was like a stew with chicken and it had chick peas and sultanas (or raisons not sure) but when cooked in the stew they got really big. The water (sauce) was like a yelowish colour... Does anyone please have this recipie....

Answer 1

Here are some you might find useful, ma'am.

MOROCCAN CHICKEN

1 frying chicken (cut up)
1/4 cup vegetable oil
2 large onions, julienned
2 tbsp. flour
1/2 cup white vinegar
2 cups tomato sauce
1 cup water
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. allspice
1/2 tsp. cinnamon

Fry chicken pieces in oil until golden brown (partially cook only). Remove chicken from skillet and place in a baking pan. Add onions to the oil and sauté until onions are barely limp. Remove onions from oil and spread on top of chicken pieces.

Sprinkle flour on the frying oil and blend. Add vinegar, tomato sauce, and water. Pour mixture over chicken. Sprinkle seasonings over top of the mixture.

Cover and bake in 400°F oven for 1 hour or until chicken is tender.

MOROCCAN CHICKEN WITH TOMATOES AND
POTATOES

1 pkg chicken (3 or 4 boneless breasts or a selection of bone-in breasts and/or thighs)
3-4 baking potatoes, peeled and cubed
1 can diced tomatoes (or 2-3 large fresh tomatoes, diced
3-5 carrots or parsnips, quartered
1 large onion, diced
1-2 cloves garlic, diced
1/2-1 red bell pepper, diced
1 cup peas (if desired)
1/4 cup olive oil
parsley (1/4 cup fresh or 2 tbs. dried)
1 1/2 tsp. paprika
a few pinches of saffron, if you've got it
salt and pepper to taste

In a large pot, heat oil and sauté onion and garlic. Add chicken, tomatoes, red pepper, parsley, paprika, saffron, and 1/2 cup water. Cover and cook about an hour (until chicken is thoroughly cooked and just beginning to shred when handled much), stirring occasionally.

Add water as necessary to keep mixture wet and saucy (maybe 2 cups total by the end of the process). Add potatoes, carrots/parsnips, and peas and cook for another 20-30 minutes, or until potatoes and carrots are completely cooked. Salt and pepper as you like.

Now, if you want to eat in authentic Moroccan style, dish onto a large plate and serve with lots of bread (something crusty like French works well).

Using the bread as the only untensil, everyone eats out of their section of the plate (using the right hand only). Wow, a culture where playing in your food is the norm!


MOROCCAN CHICKEN & COUSCOUS SALAD

3 c. chicken broth
1 1/2 c. uncooked couscous
1 tbsp. chopped fresh parsley
1/2 tsp. dried thyme
2 tbsp. fresh lemon juice
2 tbsp. olive oil
1 tsp. curry powder (opt.)
1/4 tsp. freshly ground black pepper
1/8 tsp. crushed red pepper (opt.)
2 c. snow peas (6 oz.), cooked until crisp-tender
1 1/2 c. diced, cooked chicken
3/4 c. thinly sliced scallion (about 4)
1/2 c. chopped green bell pepper
2 tbsp. raisins or currants
1/4 c. toasted almonds or pecans, chopped coarse

1. Bring chicken broth to a boil in a medium-size saucepan. Stir in couscous, parsley and thyme. Remove pan from heat, cover and let stand 5 minutes until broth is absorbed.

2. Meanwhile, in a large bowl whisk the lemon juice, oil, curry powder, black pepper and crushed red pepper. Add cooked couscous and toss to coat.

3. Add snow peas, chicken, scallions, green pepper and raisins. Toss to mix well.

4. Cover and refrigerate at least 1 hour. Sprinkle with nuts just before serving.

Makes 8 cups - 4 servings.


TANGY MOROCCAN CHICKEN

4 chicken breasts, split and boned
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. nutmeg
1 1/2 c. orange juice
1/2 c. honey
1/4 c. raisins
Couscous (Moroccan pasta)
2 tbsp. cornstarch
2 tbsp. water
1/4 c. toasted sliced almonds

Lightly flatten chicken breast halves. Sprinkle both sides with nutmeg, salt and pepper. Combine orange juice, honey, and raisins in a large skillet. Add chicken. Cover and simmer 15-20 minutes until the chicken is tender. Remove the chicken. Dissolve cornstarch in water. Stir into the orange juice mixture. Cook until thickened. Return the chicken to the skillet. Stir in almonds and heat. Serve chicken and sauce with couscous prepared (like rice) according to directions on the package. Serves 4.

Hope this helped.

Bon Appetit!

Answer 2

Chicken Tagine

The yellow color is from Saffron

1 (3 1/2 lb) chickens, cut into 6-8 pieces
salt and pepper
2 teaspoons ground cumin (to taste)
2-3 teaspoons ground cinnamon
1 teaspoon turmeric
1 pinch saffron
1 teaspoon ground ginger
3/4 lb pitted prunes
2 large Spanish onions, sliced lengthwise
1 cup whole blanched almonds
vegetable oil
toasted sesame seeds (optional)



1. Rub all pieces of chicken with a mixture of salt, pepper and cumin. Let stand for 1 hour.
2. In a separate saucepan, cover the prunes with cold water and add the cinnamon. Bring to a boil, reduce heat and simmer for 10 -30 minutes depending on dryness of prunes.
3. Steam the onions in the casserole with the turmeric, saffron, ginger, salt, pepper and ¼ cup of water for 15 minutes.
4. Meanwhile brown the almonds in a saucepan with oil and drain onto paper towels.
5. Using the same oil and pan, brown chicken on all sides then transfer to the steamed onions and add 1 cup water. (this can be transferred into the tagine at this point and placed in oven ). Cover and simmer for 30 minutes.
6. Add the cooked prunes and some of the prune water to the tagine and continue cooking until the chicken and prunes are really tender.
7. To serve, place chicken pieces on a serving dish (or simply leave in the tagine). Cover with prunes and sauce, then sprinkle with almonds and sesame seeds (if desired).

Answer 3

Moroccan Chicken Stew

2 tablespoons all-purpose flour
1 1/2 pounds skinless chicken thighs
1 tablespoon olive oil
2 red onions, quartered lengthwise, sliced crosswise
2 cloves garlic, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (16-ounce) can tomato puree (no salt added)
1/4 cup honey
1 1/2 teaspoons salt
2 sweet green peppers, cut in 1/2-inch squares
1/3 cup golden raisins
1 can (15 ounces) chickpeas, rinsed and drained
12 ounces orzo pasta, cooked
1/3 cup slivered almonds, toasted
3 tablespoons chopped parsley leaves


Toss flour and chicken in bag to coat. Cook chicken in oil in nonstick skillet 6 minutes, until browned, turning once. Transfer to plate.
Cook onion in skillet 7 minutes. Add garlic, cinnamon, ginger, cumin, cayenne; cook 1 minute. Stir in tomato, honey and salt. Add chicken; simmer, covered, 10 minutes. Stir in peppers, raisins and chickpeas; simmer, stirring, 15 minutes, until peppers are tender and chicken is no longer pink near the bone.

Serve over orzo. Sprinkle with almonds and parsley.

Answer 4

Grilled Moroccan Chicken

1/2 cup extra virgin olive oil (the best quality you can get)
1/4 cup chopped scallions (, white part only)
1/4 cup chopped parsley
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
4 boneless skinless chicken breasts

Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
Process until smooth.
Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
Preheat the grill to medium hot.
Grill chicken breasts 5-7 minutes on each side, or until done.

Answer 5

Morrocan Chicken
INGREDIENTS
1 pound skinless, boneless chicken breast meat - cubed
2 teaspoons salt
1 onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon minced fresh ginger root
1/2 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground turmeric
1 1/2 cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1 zucchini, sliced
1 tablespoon lemon juice
DIRECTIONS
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.

Hope this is the one.....

Answer 6

Moroccan Chicken Tagine:

5 teaspoons cumin seeds
5 teaspoons coriander seeds
2 1/2 teaspoons whole allspice
5 teaspoons ground nutmeg
2 1/2 teaspoons ground ginger
1 1/4 teaspoons ground red pepper
1 1/4 teaspoons ground cinnamon
1 teaspoon olive oil
8 cups vertically sliced onion (about 2 pounds)
1/2 teaspoon salt
1 1/2 teaspoons sugar
1/2 teaspoon black pepper
1 (10 1/2-ounce) can low-salt chicken broth
1/4 cup raisins
4 chicken thighs (about 2 pounds), skinned
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
4 cups hot cooked couscous

Place first 3 ingredients in a spice or coffee grinder; process until finely ground. Combine cumin mixture, nutmeg, ginger, red pepper, and cinnamon; set aside.

Heat oil in a Dutch oven over medium heat. Add onion and salt; cover and cook 10 minutes. Add 1 teaspoon cumin mixture, sugar, and black pepper; cover and cook 15 minutes.

Preheat oven to 375°.

Add broth, and cook, uncovered, 30 minutes. Add raisins, chicken, and chickpeas; cover and bake chicken mixture at 375° for 30 minutes. Serve with couscous.

Note: Store remaining cumin mixture in an airtight container for up to 6 months.

Yield: 4 servings (serving size: 1 chicken thigh, about 2/3 cup onion mixture, and 1 cup couscous)

Answer 7

would you mind if you'll just look at

www.cooks.com

hope dis helps so that you don't need to subtract points from questioning