Best Moroccan Braised Chicken With Orange Couscous Recipes

Moroccan Chicken with Couscous image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 small red onions, thinly sliced
3 carrots, halved crosswise and quartered lengthwise
2 teaspoons ras el hanout (Moroccan seasoning) or pumpkin pie spice
1 1-inch piece ginger, peeled and finely chopped
Kosher salt
1 cup couscous
2 cups packed fresh cilantro (about 1 large bunch)
3 cups chopped rotisserie chicken breast (skin removed; about 12 ounces)
1/3 cup golden raisins
1 tablespoon honey
2 tablespoons toasted sliced almonds

Steps:

Heat 1 tablespoon olive oil in a medium Dutch oven or pot over medium-high heat. Add the red onions and carrots; cook until the onions soften slightly, about 4 minutes. Add the ras el hanout, ginger and 1/2 teaspoon salt; stir to coat the vegetables. Add 3 cups water and bring to a simmer. Cover and cook until the carrots are tender, about 8 minutes.
Meanwhile, prepare the couscous as the label directs. Puree 1 3/4 cups cilantro, 2 tablespoons water and the remaining 1 tablespoon olive oil in a food processor. Fluff the couscous and stir in the cilantro paste. Cover to keep warm.
Uncover the vegetables and stir in the chicken and raisins. Continue cooking over medium-high heat until the raisins are plump, about 5 minutes. Stir in the honey and the remaining 1/4 cup cilantro. Serve over the couscous; top with the almonds.

Moroccan Braised Chicken image

Provided by Baby Kato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

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