Best Moroccan Style Chicken Recipes

MOROCCAN-STYLE CHICKEN AND EGGPLANT STEW

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with 1 teaspoon olive oil.
• Place eggplant in a large bowl. Drizzle 1/4 cup olive oil over eggplant and toss to coat. Spread eggplant on the prepared baking sheet.
• Bake in the preheated oven, stirring occasionally, until eggplant is softened and browned, about 25 minutes. Season with salt and pepper.
• Heat 2 tablespoons olive oil in a large, wide pot over medium-high heat; cook and stir onions and garlic until onions are softened, about 10 minutes. Stir paprika, kosher salt, coriander, fennel seeds, black pepper, cumin, ginger, and turmeric into onion mixture; cook and stir for 1 minute.
• Mix tomatoes, half of the reserved tomato juice, red bell peppers, white wine, and lemon juice into onion mixture; bring to a boil. Reserve the remaining tomato juice to thin the stew if needed.
• Arrange chicken in a single layer in the pot; cover with some of the tomato mixture. Return stew to a boil; reduce heat to medium-low, cover, and simmer for 15 minutes. Flip chicken, cover, and simmer until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Stir eggplant and marjoram into stew; simmer uncovered until heated through, about 10 minutes.

MOROCCAN-STYLE CHICKEN PHYLLO ROLLS

Steps:

• Make filling:
• Cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 5 minutes. Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 minutes total. Transfer chicken with tongs to a bowl, reserving cooking liquid.
• When cool enough to handle, shred chicken, discarding skin and bones, and transfer to a large bowl. Transfer cooking liquid to a 2-cup glass measure (do not clean saucepan) and let stand 1 minute, then skim off fat and discard cinnamon stick. Return liquid to saucepan and simmer over moderately high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan), about 8 minutes, then stir into shredded chicken along with almonds.
• Reserve 2 tablespoons beaten egg in a cup for egg wash. Lightly season remaining egg with salt and pepper, then cook in 1/2 tablespoon butter in an 8- to 10-inch nonstick skillet over moderately high heat, stirring, until just set but still slightly soft. Stir scrambled egg into filling.
• Make rolls:
• Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
• Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with overlapping sheets of plastic wrap and a damp kitchen towel, and brush generously with some melted butter. Evenly sift 1/4 teaspoon cinnamon over buttered phyllo using a fine-mesh sieve, then top with another phyllo sheet and generously brush with butter.
• Halve buttered phyllo stack crosswise, then arrange 1 half with a long side nearest you. Spread 1/4 cup chicken filling in a narrow strip along edge nearest you, then roll up filling tightly in phyllo, leaving ends open. Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkling). Make another roll with remaining half stack. Make 6 more rolls in same manner, transferring to cutting board.
• Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help adhere. Cut each roll crosswise into 4 pieces and arrange pieces 1 inch apart on 2 baking sheets. Bake, switching position of sheets halfway through baking, until phyllo is golden brown, about 12 minutes total.
• Transfer rolls to a rack to cool slightly.

MOROCCAN-STYLE CHICKEN AND ROOT VEGETABLE STEW

Steps:

• Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.
• Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.

MOROCCAN-STYLE CHICKEN PIE

Steps:

• For filling:
• Heat oil in heavy large skillet over medium heat. Add onion and sauté until tender, about 10 minutes. Mix in cinnamon, ginger, turmeric, and saffron; stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth; bring to simmer. Sprinkle chicken with salt; add to broth mixture. Gently simmer chicken uncovered until cooked through, reducing heat if necessary to prevent boiling, about 20 minutes. Stir in raisins. Set skillet aside until chicken is cool enough to handle.
• Transfer chicken to plate. Shred chicken coarsely and return to skillet. If sauce is thin, simmer over medium heat until sauce coats chicken thickly. Stir in cilantro and parsley. Season filling with salt and pepper. Cool filling completely. DO AHEAD: Can be made 2 days ahead. Cover; chill.
• For phyllo:
• Finely grind almonds, powdered sugar, 1/2 teaspoon coarse salt, and cinnamon in mini processor.
• Stack 10 phyllo sheets on work surface. Invert 9-inch glass pie dish onto stack. Cut around dish through phyllo, making ten 10-inch rounds. Remove dish. Cover rounds with plastic wrap and damp kitchen towel.
• Brush same pie dish with melted butter. Place 1 phyllo round on work surface; brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat stacking with 3 more phyllo rounds, butter, and almonds. Fit phyllo stack into prepared pie dish. Brush with butter. Spoon filling evenly over. Place 1 phyllo round on work surface. Brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat with 2 phyllo rounds, butter, and almonds. Place stack atop filling; top with remaining phyllo round. Tuck in edges. Drizzle more butter over top. Cut 4 slits through top phyllo stack to allow steam to escape. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
• Preheat oven to 375°F. Place pie on rimmed baking sheet. Bake uncovered until phyllo is golden and filling is heated through, about 40 minutes. Cool 15 minutes. Cut into wedges.

MOROCCAN-STYLE CHICKEN WITH LENTILS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander and paprika together, then rub all over the chicken thighs on both sides.
• Heat a large flameproof casserole, add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides. You might need to do this in 2 batches, depending on the size of the casserole. Set the chicken aside. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.
• Stir in the rest of the ingredients, apart from the mint and bring to the boil. Place the chicken thighs on top and pour in any juices. Cover and cook for 1½ hrs, until the meat is tender and the sauce thickened. Can be cooled and frozen at this stage for up to 1 month. Defrost thoroughly in the fridge, then gently warm through. Scatter with fresh mint leaves and serve with couscous or rice.

GRILLED CHICKEN MOROCCAN STYLE

Steps:

• Whisk first 8 ingredients in large glass baking dish. Add all chicken; turn to coat. Cover with plastic wrap; chill 4 to 6 hours.
• Prepare barbecue (medium heat). Place marinade-coated chicken on barbecue. Grill chicken until just cooked through, occasionally brushing with any remaining marinade, about 10 minutes per side for breasts and about 12 minutes per side for leg and thigh pieces. Transfer chicken to platter. Sprinkle with parsley.

MOROCCAN-STYLE CHICKEN WITH CARROT & ORANGE SALAD

Steps:

• Heat oven to 190C/fan 170C/gas 5. Mix 1 tsp of the cinnamon with the cumin and coriander in a small bowl. Heat the oil in a frying pan, add the onion, then quickly fry until lightly coloured. Add the pine nuts, then fry until lightly toasted. Stir in ½ the spice mix, the raisins and the juice of ½ the lemon. Heat through, stirring, then remove from the heat.
• Open out the chicken thighs and spoon a little stuffing onto each. Fold the chicken meat over to enclose the stuffing, then secure each thigh with a couple of cocktail sticks. Place in a non-stick roasting tin with the cocktail sticks underneath, then sprinkle with the remaining lemon juice and spice mix. Bake for 30-35 mins until the chicken is tender and golden.
• To make the salad, tip the carrot into a bowl. Using a sharp knife, remove the zest and pith from the oranges, then cut into segments between membranes. Do this over the bowl to catch the juice, letting the segments drop in. Sprinkle with the reserved cinnamon and a little black pepper, then mix well.
• Divide the salad leaves between 4 plates, spoon over the salad, then sprinkle over the coriander leaves. Place the chicken alongside and serve.

MILLION DOLLAR CHICKEN - MOROCCAN STYLE

Steps:

• Heat oil in skillet over medium high heat until hot.
• Add almonds and cook until golden brown.
• Remove with slotted spoon and set aside.
• Add garlic and chicken to same skillet that almonds were cooked in.
• Saute, turning once, for 5 minutes or until browned.
• Mix together salsa, water, currants, honey, cumin and cinnamon.
• Add mixture to chicken and stir well.
• Reduce heat to medium, cover and cook.
• Stir and baste occasionally for 20 minutes.
• Add more water if necessary.
• Serve over couscous or rice.
• Top with chopped almonds.

MOROCCAN-STYLE CHICKEN AND ROOT VEGETABLE STEW

Steps:

• Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.
• Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.

CHICKEN OR TURKEY MEATBALLS (MOROCCAN STYLE)

Steps:

• Mix parsley, onion, & spices with the ground chicken (or turkey). Make sure it is well blended so that the spices are evenly distributed throughout the mixture.
• Make 1 inch balls flattened to about 1/2 inch thickness.
• Optional: Dip the balls into the flour until coated. (The ones in the picture have been made this way).
• Pour enough oil to just cover the bottom of the frying pan, heat on medium heat.
• Place the balls into the heated oil. Turn frequently so they do not burn on the sides. Cook until they are done all the way through.
• Optional: To eat Moroccan style, use pieces of a thick bread to break off chunks of meatball. Pop into mouth & enjoy. (No utensils).

MOROCCAN-STYLE GRILLED CHICKEN BROCHETTES

Steps:

• Combine vinegar, honey, oil, garlic, cumin, paprika, cayenne, salt and cinnamon in a small bowl.
• Rinse chicken; pat dry with paper towels. Cut each chicken breast into 4 lengthwise strips. Thread chicken, accordion-style, on eight 8-inches skewers. (If using wooden skewers, soak in water for 30 minutes).
• Place in a 3-quart rectangular baking dish. Pour marinade over chicken. Cover and refrigerate for 2 to 4 hours, turning skewers occasionally. Remove chicken from marinade; reserve marinade.
• Grill skewers on the rack of an uncovered grill over medium-hot coals for 8 to 10 minutes, or till chicken is tender and no longer pink, turning and brushing with reserved marinade halfway through grilling time. Or, place skewers on the unheated rack of a broiler pan. Broil skewers 4 inches from heat for 5 minutes. Turn and brush with reserved marinade; broil3 to 5 minutes more or until chicken is tender and no longer pink.
• Or, preheat gas grill. Adjust heat for direct cooking. Place skewers on grill rack directly over medium-hot heat. Grill uncovered as directed.

MOROCCAN STYLE CHICKEN PHYLLO ROLLS

Steps:

• Cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in 3-quart heavy saucepan over moderate heat, stirring until softened, about 5 minute.
• Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 min total.
• Transfer chicken with tongs to a bowl, reserving liquid.
• When chicken is cool enough to handle, shred; discarding skin and bones and transfer to a large bowl.
• Tranfer the cooking liquid to a 2 cup glass measuring cup (do not clean the saucepan) and let stand 1 min, then skim off fat and discard cinnamon stick.
• Return liquid to saucepan and simmer over medium high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan), about 8 minute.
• Stir in the shredded chicken along with the chopped toasted almonds.
• Reserve 2 Tbs beaten egg in a cup for egg wash; lightly season the remaining egg with salt and pepper, then cook in 1/2 Tbs butter in a nonstick skillet over medium high heat, stirring until just set but still slightly soft.
• Stir the scrambled egg into the filling.
• Put oven racks in upper and lower thirds of oven and preheat oven to 450ºF.
• Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with a damp kitchen towel.
• Brush the 1 sheet GENEROUSLY with melted butter.
• Evenly sift 1/4 tsp cinnamon over the butter phyllo using a fine mesh sieve, then top with another phyllo sheet and GENEROUSLY brush with butter.
• Cut the phyllo sheets in half, then arrange one half in front of you to work with.
• Spread 1/4 cup chicken filling in a narrow strip along the edge nearest you, then roll up filling tightly in phyllo.
• Before completing the roll, brush the remaining edge with butter to seal. No need to fold or seal the ends, just leave them open.
• Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkled).
• Make another roll with remaining half of phyllo sheets.
• Make 6 more rolls in same manner, transferring to cutting board.
• Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help adhere.
• Cut each roll crosswise into 4 pieces and arrange pieces 1-inch apart on 2 baking sheets.
• Bake for 12 min, switching position of baking sheets after 6 min until phyllo is golden brown.
• Transfer rolls to a rack to cool slightly.

MOROCCAN STYLE CHICKEN WINGS

Steps:

• Preheat oven to 350 degrees. In a bowl combine coriander, garlic, cumin, paprika, cinnamon, salt and pepper to taste. Add olive oil, lemon and honey. Make a paste, rub onto wings and marinade overnight. Place in pan and bake for 20 minutes. Cover chili peppers with hot water and let soak 1 hour. Drain peppers and cut into small pieces. Mash or grind to puree with garlic, lemon, vinegar and salt to taste. In a saucepan melt butter and add chili puree, combine well. Brush wings with mixture and bake an additional 10 minutes. Crisp under broiler for 1 to 2 minutes. In a saucepan combine tomatoes, garlic, cumin, coriander, paprika, cinnamon, salt and cayenne to taste. Simmer for 20 minutes over low heat. Stir in yogurt and lemon juice to taste. Transfer to serving bowl. Arrange wings on serving platter. Garnish with flat leaf parsley. Serve with sauce.;

MOROCCAN-STYLE CHICKEN WITH BUTTERNUT SQUASH NOODLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place spiralized butternut squash in a bowl; add 1 tablespoon oil, salt, and pepper. Toss to coat and transfer to a baking sheet.
• Bake in the preheated oven until just tender, 7 to 10 minutes.
• Heat butter and remaining 2 tablespoons oil in a large saute pan over medium-high heat. Add chicken and sprinkle both sides with Moroccan spice, salt, and pepper to taste. Cover pan and cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove chicken and set aside.
• Add orange juice, apricots, cranberries, and dates to the same saute pan over medium heat. Cook and stir until orange juice thickens, 3 to 4 minutes. Add almonds and toss to coat. Remove topping from heat.
• Plate each portion with butternut squash, cooked rice, chicken, and topping.

PAULA WOLFERT'S CHICKEN, MOROCCAN-STYLE

Steps:

• Wash the chicken, then drain. The remainder of this step is optional; the North Africans do it to purify the chicken. Blend the garlic with one tablespoon salt to make a paste. Rub the paste into the cavity and the flesh of the chicken. Rinse well.
• Place the chicken in the casserole with the spices, garlic, onions, herbs, oil and two cups water. Simmer, covered, 30 minutes, turning the chicken often in the cooking liquid.
• Meanwhile, pit the olives. To rid them of their bitterness boil them three times, changing the water each time.
• Add the drained pitted olives and the lemon juice to the casserole and continue cooking until the chicken is very tender. Transfer the chicken to a serving dish. Using a slotted spoon, remove the olives and place around the chicken. Meanwhile reduce the cooking liquid in the casserole to a thick sauce. Adjust the salt and lemon juice to taste. Pour over the chicken. Serve at once.

MOROCCAN-STYLE CHICKEN STEW

Steps:

• Heat the oil in a large shallow pan, then cook the onion for 3 mins. Add the garlic and spices and cook for a further min. Tip in the chicken and cook for 3 mins, then pour in the chicken stock, chickpeas and apricots. Simmer for 5 mins or until the chicken is cooked through. Stir through the coriander and serve immediately with couscous and a green salad, if you like.

MOROCCAN-STYLE BBQ CHICKEN THIGHS

Steps:

• Heat oven to 375ºF.
• Pound chicken to 1/4-inch thickness; place smooth-sides down, on work surface. Brush with half the barbecue sauce; sprinkle with pepper.
• Top with prunes, olives and cheese. Roll up, starting at one short end of each. Wrap with bacon; place, seam sides down, in baking dish sprayed with cooking spray. Brush with remaining barbecue sauce.
• Bake 30 min. or until chicken is done (165ºF).

SLOW COOKER MOROCCAN-STYLE CHICKEN & POTATO STEW

Steps:

• In 10-inch skillet heat oil over medium-high heat. Add chicken and garlic. Cook, turning chicken occasionally, until browned. Drain grease.
• In 3 1/2 to 4 quart slow cooker add Simply Potatoes and carrots. Top with browned chicken and garlic. In small bowl stir cumin, ginger, ground red pepper and crushed red pepper until well blended. Sprinkle over chicken and Simply Potatoes. Add chicken broth. Cover; cook on LOW heat for 6 to 7 hours.
• Stir in tomatoes and raisins. Increase heat to HIGH. Cover; cook for 15 minutes. Stir in lemon juice just before serving. Tip: We do not recommend substituting chicken breast in this recipe. Due to the longer cooking time chicken breasts dry out too quickly.

MOROCCAN-STYLE CHICKEN

Steps:

• Place a large frying pan over medium heat with 1 tbsp of oil. Lightly season the chicken and cook, skin side down, for about 5 mins on one side, until golden. Turn over, then tip the onion into the pan. Cook for another 5 mins until the onion is soft and chicken golden all over.
• Meanwhile, halve the lemon, then cut 1 half into quarters. Finely chop 1 quarter (leaving the skin on) and tip into a pestle and mortar or small blender. Pound together with remaining oil, garlic, ginger and chermoula to make a paste. Dollop into the frying pan and cook 1 min more until you can smell the spices. Pour over the chicken or vegetable stock and honey, then bring to the boil.
• Turn down the heat, cover and leave to cook 20-30 mins until chicken is cooked through and the sauce has thickened and become glossy (you may need to uncover the pan for the fi nal 5 mins of cooking). Stir through the olives and squeeze over the juice of half the lemon. Sprinkle with coriander and serve with couscous or bread.

MOROCCAN-STYLE ROAST CHICKEN

Steps:

• Position rack in bottom third of oven; preheat to 400°F. Whisk butter, honey, cinnamon, and turmeric in small bowl. Season with salt and pepper. Transfer 1/4 cup honey butter to small bowl; reserve.
• Place chicken on rack in roasting pan. Brush with some of remaining honey butter; sprinkle with salt and pepper. Roast chicken until thermometer inserted into thickest part of thigh registers 165°F to 170°F, brushing occasionally with honey butter and covering loosely with foil if browning too quickly, about 1 hour 10 minutes. Transfer to platter. Serve with reserved honey butter.