Best Morrocan Chicken And Fruit Stew Recipes

ONE POT MOROCCAN CHICKEN STEW

Steps:

• Heat 1 tablespoon of olive oil in a large cooking pot on a medium high heat. Season the chicken breasts with salt and pepper. When the oil is simmering add the chicken to the bottom of the pot and brown the breasts, aa couple minutes of cooking on each side. The chicken doesn't need to be fully cooked through at this point since you'll be cooking it more later.
• Once browned, remove the chicken from the pot and place on a paper towel lined plate. Turn off the heat for a few minutes as you make the puree in the next step.
• Place the roughly chopped onion, tomatoes, ginger and garlic in a blender and blend into a puree. Set aside.
• Add the remaining 1 tablespoon olive oil in the same pot you were using before and bring to a medium high heat. When the oil starts to simmer add the sliced onions and fry until softened, about 5 minutes.
• Add the spices ( turmeric, cumin, coriander cinnamon) and continue to fry the onions another minute before adding the puree mixture. Keep sautéing the onions another 3 minutes. Add the blended onion/tomato mixture to the pot.
• Return the chicken to the dish and add the carrots, chicken stock, sugar and vinegar. Bring to a simmer, cover the pot with a fitted lid and let stew for at least 30 minutes.
• Remove the chicken from the pot. Add the chopped dates and stir to mix in well. On a cutting board or plate use a couple of forks to shred the chicken into bite sized pieces. Stir the chicken back in. Taste and season with salt as needed.
• Serve over rice or cauliflower rice (if you want a paleo meal) and enjoy!

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 CHICKEN STEW

Steps:

• In a large, dry pan, gently toast the almonds for 2 mins until golden - don't take your eyes off them, as they burn easily - then set aside.
• In the same pan, heat the ghee and gently cook the onions for 8 mins until softened. Add the garlic, ginger and spices, and fry for 1 min more.
• Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.
• Add the red peppers, lemon slices, olives, stock or bone broth and dates or apricots (and chilli, if using). Simmer with the lid on for about 40 mins until the chicken is cooked through.
• If you find the sauce is too watery, take off the lid and leave it to reduce a little. If the sauce is too thick, add a few more tbsps of water.
• Add the green beans for the final 4 mins of cooking time. Season to taste and top with the coriander, parsley and the toasted almonds to serve.

MOROCCAN CHICKEN FOR ONE

Steps:

• So that everything is ready at the same time, start the couscous while the chicken is simmering; then keep the couscous covered until ready to serve.
• In a large (10-inch) skillet, heat oil over medium-low heat. Add garlic; cook until starting to soften, about 1 minute. Stir in tomatoes, ginger, teaspoon salt, 1/4 teaspoon pepper, half the cilantro, and 2 tablespoons water.
• Bring to a boil; reduce to a simmer. Cook, stirring occasionally, until most of the liquid has evaporated but is still somewhat saucy, 6 to 8 minutes.
• Stir in honey; add chicken and zucchini. Return to a simmer; cover. Cook, turning once, until chicken is cooked through and zucchini is tender, about 10 minutes. Stir in remaining cilantro. Serve over couscous.

MOROCCAN CHICKEN STEW, CROCK POT

Steps:

• In a 5- to 6-quart slow cooker place carrots and onions.
• Sprinkle chicken with 1/2 teaspoon salt.
• Add to cooker; top chicken with raisins and apricots.
• In bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon and the ground black pepper.
• Add to cooker.
• Cover; cook on low-heat setting for 6-1/2 to 7 hours (or on high-heat setting for 3-1/2 to 4 hours).
• Serve in bowls with couscous.
• Sprinkle with nuts.
• Garnish with cilantro. Serves 4.

MOROCCAN CHICKEN

Steps:

• Preheat oven to 375 degrees. In a large bowl, combine carrots, chickpeas, onion, raisins, ginger, garlic, thyme, lemon zest, and olive oil; toss to coat.
• In a separate large bowl, stir together 2 teaspoons salt, 1 teaspoon pepper, coriander, cumin, and cinnamon. Add chicken legs, and toss to coat.
• Have ready four 12-by-17-inch sheets of parchment. Lay a sheet of the parchment paper on a work surface. Place 1/4 vegetable mixture in center of sheet; season with salt and pepper. Drizzle 2 tablespoons chicken stock over vegetables. Center 2 chicken legs over vegetables.
• To seal packet, bring edges of parchment together, and make a 1-inch fold, and crease. Make another 1/2-inch fold in the same direction, and crease to form a seam. Working with the edges of a short end, fold in towards center to meet, creating a triangle (as if wrapping a gift). Fold point under a few times, and press to seal; repeat with other side. Repeat with remaining ingredients and remaining 3 sheets of parchment.
• Transfer packets to a baking sheet. Bake until chicken is cooked through and vegetables are tender, about 1 hour 15 minutes. To serve, carefully cut open each packet with kitchen shears. Remove chicken and vegetables, and serve over couscous.

MORROCAN CHICKEN AND FRUIT STEW

Steps:

• Preheat the oven to 350 Degrees. Season the chicken with salt and pepper. In a medium saucepan, bring the chicken broth to a boil with the apricots, prunes and orange peel. Add the Spices. Reduce the heat and simmer uncovered for 15 minutes. Meanwhile, in a Dutch oven or a deep oven proof skillet, heat the oil over medium high heat and and brown the chicken in two Batches, skin side down. After about 5 minutes, turn the pieces over and brown the other side, about 2 minutes. Remove the chicken to a plate. Pour off all but 2 2 tbs of the fat, and add the onion and the garlic, and saute over medium heat slightly softened, about 2 minutes. Stir in the tomato paste, and cook for another 2 minutes. Stir in the fruit and broth mixture, scraping to loosen any brown bits that are stuck to the bottom and sides of the dutch oven. Season with salt to taste. Transfer the thighs and their juices to the broth. Return to a simmer, then bake uncovered for 25 minutes. About 10 minutes before the chicken is ready.prepare the couscous according to package instructions. Spoon the stew over the couscous and serve. **notes** You can also try soaking all the dried fruit in brandy (or wine, or scotch, or whatever seems good to you) overnight with the spices.