Best Jewish Frenchmoroccan Chicken Recipes
CHICKEN AND FENNEL
Make and share this Chicken and Fennel recipe from Food.com.
Provided by Scott Hannigan
Categories Stew
Time 1h35m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the turmeric, pepper and salt into the olive oil. Brush about half of this mixture over the chicken fillets.
- Saute chicken gently for about 30 minutes Do not cover - turn the fillets occasionally.
- Trim and clean the fennel bulbs. Cut into 4 pieces each.
- Arrange fennel pieces in the pan with the chicken. Add about one third of the water. Brush with the remaining oil mixture.
- Cover the pan and stew slowly for about an hour or until the fennel is soft. During this time add more water only if necessary. The covered pan should generate enough of its own moisture.
Nutrition Facts : Calories 386, Fat 23.9, SaturatedFat 3.9, Cholesterol 114.5, Sodium 986.5, Carbohydrate 14.5, Fiber 6, Sugar 0.1, Protein 29.5
LEMON MOROCCAN CHICKEN
If you enjoy lemon flavours then you may like this dish. I tried it with chicken breast but I always come back to drumsticks as it adds a lot of flavour into the dish. I normally remove the skin from the drumstick as I watch our families fat intake but feel free to leave it on. It's hard for me to regularly find coriander so unless I can I just leave it out. Baking time can varies depending the size/thickness of the drumsticks. I normally bake them between 1.5 hours to 1 hour 45 minutes. This recipe comes from a book called 'Meals Without Red Meat' by Simon and Allison Holst.
Provided by Chef floWer
Categories Chicken Thigh & Leg
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Chop the onion and garlic finely, using a food processor, (if avaiable). Add the next seven ingredients (olive oil, tomato paste, ground cumin, ground paprika, ground ginger, salt and lemon juice) and mix to a thick paste.
- Place the chicken in a shallow casserole dish and cover with paste mixture. Turn the chicken pieces, ensuring they are evenly coated with the mixture. Add the remaining lemon, cut lengthways into eighths, and the olives.
- If possible, allow to stand for 1-2 hours (or overnight in the fridge). Bake at 180oC for 1 hour, covered loosely for the first 30 minutes, then uncovered.
- Serve with plain rice or spicy pilaf.
- Sprinkle coriander once the dish has been served in single serving plates.
- Variations: For a less lemoney flavour use strips of lemon rind instead of lemon wedges. Replace lemon wedges with the skin of one preserved salted lemon, if availabe.
Nutrition Facts : Calories 372.2, Fat 24.9, SaturatedFat 5.2, Cholesterol 118.3, Sodium 568.4, Carbohydrate 7.6, Fiber 1.7, Sugar 2.5, Protein 29.2
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