Best Moroccan Chicken And Barley Pilaf Recipes

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MOROCCAN CHICKEN AND BARLEY + VIDEO



Moroccan Chicken and Barley + Video image

Chicken and barley is a hearty, healthy meal with Moroccan flair! Make this North African recipe for spice-rubbed chicken in just one pan!

Provided by Kevin

Categories     main dishes

Time 1h45m

Number Of Ingredients 17

2 tsp chili powder
1 tsp ground cumin
1 tsp sesame seeds
1 tsp cinnamon
½ tsp salt
½ tsp dried mint flakes
½ tsp garlic powder
½ tsp cayenne powder
2 lbs chicken thighs (boneless and skinless)
4 tbsp olive oil (divided)
1 medium yellow onion (diced)
1 red bell pepper (diced)
1 tbsp soy sauce
3 cups chicken broth
1¼ cups barley uncooked ((See Note 1))
14 oz diced tomatoes (drained)
6 green onions (chopped )

Steps:

  • Combine the spice rub ingredients in a small bowl and rub the chicken thighs on both sides with half of the spice mixture.

Nutrition Facts : Calories 594 kcal, Carbohydrate 37 g, Protein 32 g, Fat 36 g, SaturatedFat 8 g, Cholesterol 148 mg, Sodium 938 mg, Fiber 9 g, Sugar 4 g, ServingSize 1 serving

ROAST CHICKEN & BARLEY PILAF



Roast Chicken & Barley Pilaf image

Make and share this Roast Chicken & Barley Pilaf recipe from Food.com.

Provided by VickiAk

Categories     One Dish Meal

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 15

1 (4 lb) whole chickens
1/4 teaspoon salt
1/4 teaspoon pepper
4 garlic cloves, peeled and sliced
12 sprigs fresh herbs, such as rosemary, sage, oregano
1 cup chicken broth
1 tablespoon olive oil
1/2 cup diced onion
1/2 cup diced carrot
4 ounces sliced mushrooms
2 cups chicken broth
1 cup barley
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg

Steps:

  • Roast chicken: heat oven to 450°F.
  • Gently lift skin from breast and legs and season with salt and pepper: place some sliced garlic and fresh herbs under skin. Place remaining garlic and herbs in the cavity of the chicken.
  • Place chicken on a rack in a large roasting pan. Pour chicken broth into the bottom of the pan. roast for 50 to 60 minutes.
  • Make Barley Pilaf: Meanwhile, in a medium saucepan, over medium heat oil. Add onion, carrot and mushrooms and cook, stirring occasionally for 5 minutes. Add broth, barley, salt, pepper and nutmeg. Reduce heat to medium, cover and simmer for 15 minutes or until tender. Stirring occasionally. Add a few tablespoons water if mixture becomes too dry.
  • Allow chicken to rest for 10 minutes. Remove skin, slice and serve with pilaf.

QUICK BARLEY PILAF



Quick Barley Pilaf image

This is a dish I just threw together. It is quick and easy. Kind of a middle-eastern taste and quite healthy!

Provided by Snicklefritzie

Categories     Grains

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup quick-cooking barley
1/2 tablespoon olive oil
1 tablespoon chopped onion
1 tablespoon unsweetened coconut
1 tablespoon raisins
1 tablespoon chopped almonds
2 cups chicken broth
seasoning salt

Steps:

  • Heat oil in saucepan over low-medium heat. Saute onion in oil.
  • Add raisins, coconut and nuts. Let coconut and nuts toast a bit.
  • Stir in Chicken broth and salt. Bring to a boil.
  • Add barley and cook 10-12 minutes or until it has absorbed almost all of the liquid.
  • Serve.

Nutrition Facts : Calories 160.5, Fat 4.5, SaturatedFat 1.8, Sodium 263.9, Carbohydrate 25.1, Fiber 5.9, Sugar 1.8, Protein 6

MOROCCAN CHICKEN PILAF



Moroccan Chicken Pilaf image

North African flavored rice cooked with chicken. From The Essential Rice Cookbook. You will need a casserole dish that can be used on the stove top as well as in the oven. A dutch oven works perfectly. A large, deep cast iron or cast aluminum skillet would also work provided it is entirely metal (no plastic handles) and you have a lid (again, no plastic). If you do not have stove-top safe casserole dish, you may use a frying pan for steps 3-6. In step 6, omit the chicken. In step 7, transfer to a large kettle. In step 8, transfer to a regular casserole dish, place the chicken on top of the rice, then proceed as directed.

Provided by Da Huz

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 teaspoon saffron thread, chopped
1 tablespoon hot water
1 3/4 chicken stock, hot
olive oil
2 lbs chicken thighs, bone-in
1 large red onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
2 teaspoons ground cumin
3 teaspoons ground coriander
1 cup basmati rice
1/2 cup kalamata olive

Steps:

  • Heat oven to 350°F.
  • Put the saffron in a small bowl with 1 tbsp hot water. Allow to soak for at least 10 minutes.
  • While saffron is soaking, using as little olive oil as possible, brown the chicken 2 minutes per side in appropriate casserole dish (see note in description). Remove chicken and set aside.
  • Add onion and peppers to casserole dish and cook 4 minutes, stirring regularly. Add more olive oil if required.
  • Add the garlic, red pepper flakes, cumin, and coriander. Cook for 30 seconds. Remove from heat.
  • Add rice and stir to coat each grain in a thin layer of oil. Place chicken on top of rice.
  • Combine saffron liquid and chicken stock and stir. Pour the combined liquid over chicken and rice, return to heat, and bring to a boil.
  • Place lid on casserole dish and bake 50 minutes. Remove from oven and let stand several minutes with the lid on.
  • Stir in olives and serve.

Nutrition Facts : Calories 711.6, Fat 38.5, SaturatedFat 10.6, Cholesterol 191, Sodium 328.1, Carbohydrate 45.8, Fiber 4.5, Sugar 4, Protein 44.5

LEMON BARLEY PILAF



lemon barley pilaf image

Make and share this lemon barley pilaf recipe from Food.com.

Provided by chia2160

Categories     Grains

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon butter
1 onion, chopped
3/4 cup pearl barley
2 cups chicken stock
1 bay leaf
1 carrot, chopped
1/2 red bell pepper, chopped
1 teaspoon lemon, zest of
salt, pepper

Steps:

  • melt butter in a saucepan over medium heat.
  • add onion, salt, pepper, saute about 5 minutes.
  • add barley and stir until well coated.
  • add chicken stock and bay leaf, bring to boil, cover, lower heat to simmer.
  • cook about 25 minutes until barley is tender.
  • add carrot and pepper, cover and cook about 6 minutes more.
  • remove from heat, stir, cover and let it stand for 10 minutes.
  • stir in lemon zest, salt, pepper to taste.

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