Best Moroccan Braised Chicken With Carrots And Golden Raisins Recipes

MOROCCAN BRAISED CHICKEN

Moroccan Braised Chicken image

This recipe has been submitted for play in ZWT9 - Morocco. This recipe is from cookbook: Fight Back With Food. In this tasty version chicken breasts are braised with chickpeas, lemon, cilantro and apricots. Yummy!

Provided by Baby Kato

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup dried apricot
1 cup water, boiling
1 tablespoon olive oil
4 boneless skinless chicken breast halves
1 large onion, finely chopped
6 garlic cloves, minced
2 celery ribs, thinly sliced
1 cup chickpeas, canned, drained and rinsed
1 (540 ml) can stewed tomatoes
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1 1/2 teaspoons ground coriander
1/2 teaspoon black pepper
1/2 cup fresh cilantro, chopped

Steps:

In a small bowl combine the apricots and the boiling water, let stand 10 minutes. Strain the apricots, reserving the the water, then dice the apricots. Set aside both the water and apricots until needed.
In a large skillet, heat the oil over medium heat, add the chicken and saute for 3 minutes per side or until golden brown. Transfer the chicken to a plate.
Add the onion and garlic to the skillet and cook 7 minutes, then add the celery and cook for 3 more minutes.
Stir in the apricots and the reserved liquid, the chickpeas, tomatoes, lemon zest, lemon juice, coriander and pepper.
Bring to a boil and return the chicken to the pan, reduce to a simmer, cover and cook for 15 minutes or until the chicken is cooked through.
Stir in the cilantro and serve.

Nutrition Facts : Calories 342.4, Fat 7.7, SaturatedFat 1.3, Cholesterol 75.5, Sodium 656.4, Carbohydrate 39.5, Fiber 6.8, Sugar 16, Protein 30.9

MOROCCAN BRAISED CHICKEN WITH ZUCCHINI

Moroccan Braised Chicken With Zucchini image

Built around fall veggies and an intriguing, spicy sauce, this dish needs only quick-cooking couscous to soak up all the goodness. Another healthy dish from Chatelaine magazine. Enjoy!

Provided by Nif_H

Categories One Dish Meal

Time 32m

Yield 3 serving(s)

Number Of Ingredients 13

Ingredients

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.

MOROCCAN BRAISED CHICKEN LEGS AND THIGHS WITH CARROT JUICE, DATE

Moroccan Braised Chicken Legs and Thighs With Carrot Juice, Date image

This fine Cooking recipe was really easy. I used California dates as Medjool dates were unavailable. I served it with couscous cooked in chicken stock. The Moroccan flavors were absolutely delicious. This was a very inexpensive dish. Yet it was elegant in presentation. Hope you enjoy.

Provided by Tastings by CeCe

Categories Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 medium bone-in skin-on, chicken thighs, trimmed of excess skin and fat
4 medium skin-on chicken drumsticks, trimmed of excess skin and fat
kosker salt
freshly ground pepper
2 tablespoons vegetable oil
1 large red onion, thinly sliced
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 1/4 cups carrot juice
3/4 cup chicken broth, homemade or 3/4 cup canned low salt
10 -12 medjool dates, pitted and halved
2 tablespoons fresh lemon juice
2 tablespoons chopped cilantro

Steps:

Position a rack in the center of the oven and heat the oven to 350 degrees.
Season the chicken pieces generously with salt and pepper. Using a 10-11" straight side ovenproof saute pan with a lid, heat the oil over medium-high heat until very hot. Arrange the chicken skin side down in the pan (it'll be crowded), and cook until deeply brown, about 5 minutes. Use a splatter screen if you have one). Turn the pieces over and cook until the other sides are deeply browned, 3 to 5 minutes more. Transfer to plate.
Pour out and discard all but 1 tablespoon of the fat in the pan. Put the pan over medium heat. Add the onion and cook, stirring frequestly, until it's soft and begins to color, 6 to 8 minutes.
Add the ginger, cinnamon, and cumin and stir into the onions for about 1 minute.
Pour in the carrot juice and broth and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon.
return the chicken to the pan. Cover, transfer to the oven and braise for 15 minutes.
Add the dates and continue to braise until the chicken is fork-tender and the drumstick meatstarts to come away from the bone, 30 to 35 minutes more.
With a slotted spoon, transfer the chicken and the dates to a serving dish and keep warm by loosely covering the dish with foil.
Tilt the saute pan and skim off as much fat as possible from the sauce.
Bring the sauce to a boil over medium-high heat, reduce the heat to medium low, and simmer until the sauce is slightly thickened, abouth 5 minutes.
Add the lemon juice and season to taste.
Pour the sauce over the chicken, sprinkle with the chopped cilantro and serve.