Best Moroccan Chicken Pilaf Recipes

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MOROCCAN CHICKEN AND BARLEY PILAF



Moroccan Chicken and Barley Pilaf image

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

Provided by Stephanie Z.

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 tablespoon olive oil
1/2 medium red onion, chopped
1/4 cup carrot, chopped
1 cup pearl barley
2 garlic cloves, minced
1 teaspoon cinnamon
1 teaspoon cumin
2 (14 ounce) cans chicken broth
1/4 cup dry sherry
1 bay leaf
1 tablespoon butter
1 cup cooked chicken, shredded (thighs work well)
10 cherry tomatoes, halved
1/2 cup apple, chopped
1/4 cup pecans, chopped
1/4 cup golden raisin
1 teaspoon lemon zest
1 lemon, juice of
salt and pepper, to taste
4 -6 lemon wedges

Steps:

  • In a large saucepan, sauté onion and carrots in olive oil over medium heat for about 5-10 minutes until onion begins to soften.
  • Add garlic, cinnamon, cumin, and barley; stir to coat.
  • Add chicken broth, sherry, and bay leaf. Bring to a boil, cover pan, and reduce heat to simmer for about 40-45 minutes, stirring occasionally, until liquid is absorbed.
  • When barley is nearly done, heat butter in skillet. Add chicken, cherry tomatoes, apples, pecans, raisins, lemon zest, lemon juice, salt and pepper. Sauté 5 minutes until heated through.
  • Mix with barley.
  • Serve with lemon wedges.

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

MOROCCAN CHICKEN PILAF



MOROCCAN CHICKEN PILAF image

Categories     Chicken

Yield 4+ people

Number Of Ingredients 15

Serves 4 (at least)
400g small chicken pieces
2 tblsp Morroccan spice blend (see below)
4 tblsp olive oil
50g pine nuts
1 large chopped onion
3 sliced garlic cloves
1 tsp ground tumeric
250g mixed long grain and wild rice (or whatever you have)
300ml chicken stock
3 tblsp chopped parsley
2 tblsp chopped mint
2 stems ginger finely chopped (or ground ginger)
Salt and pepper
Homemade Morroccan spice blend: mix together ½ tsp each of crushed fennel seeds, cumin, coriander and mustard seeds with ¼ tsp each of ground cloves, and cinnamon.

Steps:

  • Toss the chicken in the spice blend and a little salt. Heat oil and fry pine nuts and then drain and set aside. Add chicken and fry for 6-8 mins until browned. Stir in the onion and fry for 5 mins. Add the garlic and tumeric and fry for a further 1 min. Add rice and stock and bring to the boil, reduce heat to lowest and simmer for 15 mins until rice is tender and stock is absorbed, add more water if needed. Stir in ginger parsley, mint, and pine nuts and season to taste. Heat through before serving.

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