Best Moroccan Braised Chicken Legs And Thighs With Carrot Juice Date Recipes

Moroccan Chicken Thighs With Almonds and Raisins image

Provided by Member 610488

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
4 garlic cloves, chopped
2 tablespoons fresh ginger, minced
2 teaspoons ground turmeric or 2 teaspoons mild curry powder
1 cinnamon sticks or 1/2 teaspoon ground cinnamon
1 (28 ounce) can whole canned tomatoes
12 boneless skinless chicken thighs
1 large sweet potato, peeled cut into 1-inch pieces
1/4 cup golden raisins or 1/4 cup currants
4 cups water
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
toasted sliced almonds (garnish)
fresh cilantro, chopped (garnish)

Steps:

Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic, ginger, turmeric, and cinnamon. Cook, stirring frequently, until fragrant (2-3 minutes).
Add the tomatoes and cook, stirring occasionally until thickened (5-7 minutes). Use the spoon to break open the tomatoes and crush them.
Add the chicken, sweet potato, golden raisins, water, salt, pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through and the sweet potato is tender (25-35 minutes).
Coarsely shred the chicken then stir in the lemon juice.
Serve warm sprinkled with the almonds and cilantro.

Nutrition Facts : Calories 271.8, Fat 10.2, SaturatedFat 2, Cholesterol 114.5, Sodium 812.1, Carbohydrate 16.2, Fiber 2.5, Sugar 7.8, Protein 28.9

Moroccan Braised Chicken With Zucchini image

Provided by Nif_H

Time 32m

Yield 3 serving(s)

Number Of Ingredients 13

10 ounces canned chicken broth, undiluted
1 tablespoon ground cumin
2 teaspoons paprika
1/2 teaspoon cinnamon
1/2 teaspoon chili flakes (Option, replace chili flakes and garlic clove with Harissa)
1 garlic clove, minced (Option, replace chili flakes and garlic clove with Harissa)
1 onion, sliced into wedges
6 slim carrots, cut into bite-sized lengths
3 chicken breasts (cut into thirds) or 6 chicken thighs, boneless, skinless (cut in half)
2 slim zucchini, but into thick rounds
1 tablespoon brown sugar or 1 tablespoon honey
1/4 cup golden raisin
1/4 cup dried apricot, thinly sliced

Steps:

Pour broth into a large, wide saucepan and set over medium-high heat. Stir in seasonings and garlic. Add onions and carrots to broth. Cover and reduce heat to medium-low. Boil gently until carrots begin to soften slightly, about 5 minute.
Stir zucchini and chicken into broth. Then stir into broth with sugar, raisins and apricots. Increase heat to medium. Cover and cook, stirring occasionally, until chicken is springy when pressed, 7 to 10 minute.

Braised Chicken with Dates and Moroccan Spices image

Provided by Joanne Weir

Yield Makes 6 servings

Number Of Ingredients 14

3 1/2 pounds chicken breast halves, thighs, and drumsticks
1 tablespoon all purpose flour
1 tablespoon extra-virgin olive oil
2 pounds shallots (about 11 large), peeled
3 cinnamon sticks
1 1/2 teaspoons ground ginger
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon cayenne pepper
3 cups low-salt chicken broth
5 tablespoons fresh lemon juice, divided
12 dates, pitted, halved
1/4 cup almonds, toasted, coarsely chopped
1/4 cup chopped fresh cilantro

Steps:

Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy large pot over medium-high heat. Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 15 minutes. Transfer chicken to baking sheet or platter; repeat with remaining chicken. Pour off all but 2 tablespoons fat from pot and discard. Reduce heat to medium. Add shallots to pot; sauté until golden, about 6 minutes. Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Stir until fragrant, about 1 minute. Increase heat to high; add broth and 3 tablespoons lemon juice. Bring to boil; reduce heat to low, cover, and simmer until shallots begin to soften, about 18 minutes. Place chicken pieces atop shallots in pot. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until juices run clear when thickest part of drumstick is pierced with knife, about 25 minutes.
Transfer chicken and shallots to platter; tent with foil. Boil juices in pot until slightly thickened. Stir in dates and remaining 2 tablespoons lemon juice. Reduce heat and simmer gently until dates are heated through, about 2 minutes. Pour sauce and dates over chicken. Sprinkle with almonds and cilantro, and serve.