Best Moroccan Almond Chicken Recipes

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INDIVIDUAL B'STILLAS (MOROCCAN CHICKEN AND ALMOND PIES)



Individual B'stillas (Moroccan Chicken and Almond Pies) image

Categories     Chicken     Ginger     Bake     Almond     Spice     Summer     Cinnamon     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes 9 b'stillas, to serve 6 with second helpings

Number Of Ingredients 36

For the almond sugar:
1/2 cup blanched whole almonds, toasted and cooled
3 tablespoons granulated sugar
1 teaspoon cinnamon
For the filling:
1/4 teaspoon saffron threads, crumbled
2 tablespoons hot water
1 medium onion, chopped (about 1 1/4 cups)
2 garlic cloves, cut into thin strips
1 1/2 sticks (3/4 cup) unsalted butter
3/4 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
2 pounds chicken parts (about 1 whole breast, 2 thighs, and 2 legs)
1 1/2 cups low-salt chicken broth
3 large eggs, beaten lightly
1/4 cup plus 2 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh coriander
1 1/2 tablespoons fresh lemon juice, or to taste
18 sheets (about 1 1/2 packages) phyllo (preferably Number 4 ultra-thin)
confectioners' sugar and cinnamon for sprinkling
2 teaspoons ras el hanout
For the ras el hanout: (moroccan spice blend)
1/2 teaspoon aniseed
1 teaspoon fennel seeds
8 whole allspice berries
seeds from 8 cardamom pods
8 whole cloves
15 whole black peppercorns
1 stick cinnamon, broken in half
1 tablespoon sesame seeds
1 teaspoon coriander seeds
1/2 teaspoon cuminseed
a pinch dried red pepper flakes
a pinch ground mace
1 tablespoon ground ginger
1 teaspoon freshly ground nutmeg

Steps:

  • To make the almond sugar:
  • In a food processor grind fine almonds, granulated sugar, and cinnamon. Almond sugar may be made 1 day ahead and kept covered in a cool dark place.
  • To make the filling:
  • In a small bowl combine saffron with hot water and let stand 10 minutes.
  • In a heavy 4-quart kettle sauté onion and garlic in 3 tablespoons butter over moderately high heat, stirring occasionally, until onion is golden, about 4 minutes. Reduce heat to moderate and add ginger, ras el hanout, and pepper. Cook mixture, stirring, 3 minutes.
  • Add chicken parts, broth, and saffron mixture and simmer, covered, turning the chicken once, until chicken is very tender and cooked through, 25 to 35 minutes. Let chicken stand in cooking liquid off heat 30 minutes. Transfer chicken to a plate, reserving cooking liquid and solids, and, when cool enough to handle, shred chicken, discarding skin and bones.
  • Measure reserved cooking liquid and solids and if necessary boil, stirring occasionally, until reduced to about 1 3/4 cups. Reduce heat to moderate and add eggs in a stream, whisking. Cook mixture, stirring, until eggs are set, about 3 minutes. Remove kettle from heat and pour egg mixture into a coarse sieve set over a bowl. Let mixture drain undisturbed 10 minutes before discarding liquid. Transfer egg mixture to a bowl. Stir in chicken, parsley, coriander, lemon juice, and salt and pepper to taste and chill. Filling may be made 1 day ahead and kept chilled, covered.
  • Preheat oven to 425°F. and butter 2 large shallow baking pans.
  • In a small saucepan melt remaining 9 tablespoons butter and keep warm but not hot.
  • Cut phyllo sheets in half lengthwise and stack between 2 sheets wax paper. Cover wax paper sheets with a kitchen towel. On a work surface arrange a half sheet of phyllo with short side facing you and brush with melted butter. On this, layer and brush 3 more half sheets of phyllo in the same manner.
  • Sprinkle 1 tablespoon almond sugar on short side of phyllo nearest you to cover about 2 1/2-by 4-inch area, leaving a 1-inch border on 3 edges. Put 1/3 cup chicken mixture over almond sugar and spread out slightly. Top chicken mixture with 1 more tablespoon almond sugar and roll up filling in phyllo, folding in sides after first roll. Transfer b'stilla immediately.
  • Form 8 more b'stillas in the same manner with remaining phyllo, butter, almond sugar, and chicken mixture, chilling each b'stilla as it is made. B'stillas may be prepared up to this point 4 hours ahead and kept chilled, covered lightly with plastic wrap once cold.
  • Bake chilled b'stillas in oven until tops and ends are puffed and browned, 15 to 20 minutes. Cool b'stillas slightly on a rack. Sprinkle b'stillas with confectioners' sugar and cinnamon and serve warm.
  • To make the ras el hanout:
  • In a spice grinder or cleaned coffee grinder grind fine aniseed, fennel seeds, allspice berries, cardamom seeds, cloves, peppercorns, cinnamon stick, sesame seeds, coriander seeds, cuminseed, and red pepper flakes, In a small bowl stir together ground spice mixture, mace, ginger, and nutmeg until combine well. Ras el hanout may be stored in a tightly closed jar in a cool dark place up to 6 months. Makes about 1/4 cup.

MOROCCAN CHICKEN WITH ALMOND COUSCOUS



Moroccan Chicken With Almond Couscous image

I love the combination of spices in Moroccan Cooking, and this is very similar to a dish from my favorite Moroccan restaurant. Out of Cooking Light magazine

Provided by AZRT8871

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 21

1 tablespoon all-purpose flour
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon fresh ground pepper
8 chicken thighs (about 2 pounds,skinned)
1 tablespoon olive oil
1 1/4 cups shallots, peeled and quartered
1 1/4 cups chicken broth, divided
12 whole pitted dates, chopped
1 tablespoon chopped fresh cilantro
3/4 cup chicken broth
3/4 cup water
1/4 teaspoon salt
1/8 teaspoon ground cumin
3/4 cup uncooked couscous
1/4 cup slivered almonds, toasted

Steps:

  • Preheat oven to 375°.
  • To prepare chicken, combine first 9 ingredients in a shallow dish. Dredge chicken in flour mixture. Reserve remaining flour mixture.
  • Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on one side. Turn chicken; remove skillet from heat. Combine reserved flour mixture and shallots; add to skillet. Stir in 1/4 cup broth and dates. Bake at 375° for 25 minutes or until chicken is done.
  • Remove chicken from skillet. Place skillet over medium heat; stir in 1 cup broth. Cook 1 minute; stir in cilantro. Return chicken to pan. Cover; remove pan from heat.
  • To prepare couscous, combine 3/4 cup broth, water, 1/4 teaspoon salt, and 1/8 teaspoon cumin in a medium saucepan; bring to a boil. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in almonds. Serve with chicken and sauce.

Nutrition Facts : Calories 487.2, Fat 24.5, SaturatedFat 6.2, Cholesterol 105.3, Sodium 552, Carbohydrate 38.5, Fiber 3.4, Sugar 11.8, Protein 28.6

MOROCCAN ALMOND CHICKEN



Moroccan Almond Chicken image

Number Of Ingredients 11

4 to 6 boneless, skinless chicken breast halves
salt and ground black pepper to taste
2 tablespoons olive oil
1 cup chopped onion, fresh or frozen
1 1/2 teaspoons minced garlic, fresh or jarred organic
1 tablespoon chopped jalapeño pepper, fresh or canned
1/2 cup finely ground almonds or almond meal
1/2 teaspoon ground cinnamon
1/2 teaspoon dried oregano
2 cups almond milk
1 tablespoon chopped cilantro, or 1 teaspoon cilantro pesto

Steps:

  • Season the chicken breasts with salt and pepper. Heat 1 tablespoon of the oil in a large, nonstick skillet over medium-high heat. Brown the chicken on both sides remove to a plate. Add the remaining 1 tablespoon oil to the pan, reduce the heat to low, add the onion, and sauté until tender do not brown.Add the garlic, jalapeño, almond meal, cinnamon, and oregano and cook until the seasoning is aromatic, about 10 seconds. Add the almond milk and stir to distribute the almond mixture. Return the chicken to the pan, along with any juices that have collected on the plate. Simmer until the chicken is cooked through and the liquid has reduced to a lightly thickened sauce. Stir in the cilantro pesto, and serve.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

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