Best North African Chicken Recipes

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NORTH AFRICAN CHICKEN TAGINE



North African chicken tagine image

This easy and freezable chicken tagine is sure to be a family favourite. It's rich, full of depth of flavour and ideal for feeding a hungry crowd

Provided by Good Food team

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 16

2 large chicken breasts, skin on
4 chicken thighs, bone in and skin on
2 tbsp olive oil
200g shallots, peeled
2 garlic cloves, sliced
4cm piece ginger, grated
1 tsp cumin seeds, lightly crushed
1 tsp coriander seeds, lightly crushed
2 small cinnamon sticks
large pinch saffron threads
1 tsp ground ginger
pinch crushed dried chilli
375g peeled butternut squash, cut into chunks
500ml chicken stock
1 rounded tbsp clear honey
2 tbsp roughly chopped coriander

Steps:

  • Heat oven to 180C/160C/gas 4. Cut each chicken breast in half, then season all the chicken. Heat the oil in a mediumsize ovenproof casserole dish. Add the chicken, skin-side down, and brown well all over - you can do it in batches. Remove from the pan and set aside.
  • Lower heat slightly, add the shallots to the pan and cook until golden brown all over. Add the garlic and grated ginger and cook for 30 secs before adding all the spices and cooking for 1 min more.
  • Throw the butternut squash into the pan and stir to coat in the spices. Arrange the chicken, skin side uppermost, on top of the shallots and squash. Pour over the stock and drizzle in the honey. Bring to a gentle simmer, then transfer to the oven to bake for 40 mins until tender. Scatter with the coriander and serve with couscous and a bowl of harissa, if you like.

Nutrition Facts : Calories 630 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 58 grams protein, Sodium 0.86 milligram of sodium

NORTH AFRICAN CHICKEN AND RICE



North African Chicken and Rice image

I'm always looking to try recipes from different cultures, and this one is a huge favorite. We love the spice combinations. This cooks equally well in a slow cooker or a pressure cooker. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 8 servings.

Number Of Ingredients 16

1 medium onion, diced
1 tablespoon olive oil
8 boneless skinless chicken thighs (about 2 pounds)
1 tablespoon minced fresh cilantro
1 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1 cup golden raisins
1/2 to 1 cup chopped pitted green olives
1 medium lemon, sliced
2 garlic cloves, minced
1/2 cup chicken broth or water
4 cups hot cooked brown rice

Steps:

  • In a 3- or 4-qt. slow cooker, combine onion and oil. Place chicken thighs on top of onion; sprinkle with next 7 ingredients. Top with raisins, olives, lemon and garlic. Add broth. Cook, covered, on low until chicken is tender, 4-5 hours. Serve with hot cooked rice.

Nutrition Facts : Calories 386 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 556mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 3g fiber), Protein 25g protein.

GRILLED CHICKEN BREASTS WITH NORTH AFRICAN SPICE PASTE



Grilled Chicken Breasts with North African Spice Paste image

Categories     Chicken     Pepper     Marinate     Backyard BBQ     Dinner     Spice     Grill/Barbecue     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

8 (2-inch-long) dried hot red chiles
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon caraway seeds
2 tablespoons minced garlic
1 tablespoon black peppercorns
2 teaspoons kosher salt
5 tablespoons olive oil
4 large chicken breast halves with skin and bone (about 3/4 pound each)
Special Equipment
an electric coffee/spice grinder or a mortar and pestle; a 17- by 12- by 3-inch disposable aluminum roasting pan (if using charcoal)

Steps:

  • Prepare grill for direct-heat cooking with medium-hot charcoal.
  • Coarsely grind chiles, spice seeds, garlic, and peppercorns in grinder or with mortar and pestle, then stir together with salt and oil in a bowl to form a spice paste. Rub paste all over chicken.
  • Oil grill rack, then grill chicken, skin sides down first, over coals, turning over occasionally and moving around if flare-ups occur, until browned, 4 to 5 minutes total.
  • Move chicken to area with no coals underneath, arranging chicken so that thicker sides are closest to coals, then cover with inverted roasting pan and grill, turning chicken over once, until just cooked through, 15 to 17 minutes. Transfer to a platter and let stand 5 minutes before serving.

NORTH AFRICAN CHICKEN AND SPINACH STEW



North African Chicken and Spinach Stew image

This dish is my mother's interpretation of a meal we had at a friend's birthday party when we were young. We came home raving about it and had to try making it for ourselves!

Provided by Jazz Smollett-Warwell

Categories     HarperCollins     HarperCollins     Dinner     Chicken     Soup/Stew     Stew     Spinach     Paprika     Oregano     Rice     Cinnamon     Garlic

Yield 4-6 servings

Number Of Ingredients 18

1 whole chicken (about 2 1/2 pounds)
3 celery stalks, roughly chopped
2 carrots, roughly chopped
1 medium onion, roughly chopped
3 bay leaves
Sea salt
10 garlic cloves
6 tablespoons (3/4 stick) salted butter
1/2 teaspoon freshly cracked black pepper
1 cinnamon stick
10 ounces baby spinach, chopped (about 8 cups)
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 tablespoon paprika
1/4 teaspoon cayenne pepper
1 tablespoon dried oregano
Cooked basmati rice, for serving
Lemon wedges, for serving (optional)

Steps:

  • PLACE the chicken in a large pot and cover it with water. Add the celery, carrot, onion, and bay leaves and season with 1 tablespoon salt. Cover and bring to a boil, then reduce the heat and simmer for 45 minutes.
  • REMOVE the chicken to a deep dish or bowl and let it drain. Strain the stock into a large bowl or pan and set aside. Transfer the vegetables from the strainer to a blender (remove the bay leaves), add the garlic, and puree until completely smooth. Set aside.
  • TO make the spinach stew, in a large saucepan over medium heat, melt 4 tablespoons of the butter. When it's bubbling slightly, add the vegetable puree. Warm it through, about 2 minutes. Season with 1 teaspoon salt, the pepper, and the cinnamon stick, then add the spinach and cook until wilted, about 2 minutes. Add 1 1/2 cups of the reserved stock and bring to a simmer. Cook to let the flavors develop, about 15 minutes. Reduce the heat and keep warm (remove the cinnamon stick before serving).
  • MEANWHILE, when the chicken is cool enough to handle, pat it completely dry and break it down into 8 pieces: 2 thighs, 2 wings, and 2 breasts, then split the breasts in half. Place the chicken pieces in a large dish. Combine the granulated onion, granulated garlic, paprika, cayenne, oregano, and 1 teaspoon salt in a small bowl. Completely coat the chicken in this dry rub.
  • MELT the remaining 2 tablespoons butter in a large cast-iron skillet over high heat. Add the chicken pieces and sear until charred in spots, about 4 minutes. Flip and cook on the other side, 4 minutes. Remove from the heat.
  • SERVE the chicken with rice and a generous ladle of spinach stew. Squeeze lemon over the plate if desired.

NORTH AFRICAN INSPIRED RUB FOR FISH AND CHICKEN



North African Inspired Rub for Fish and Chicken image

Provided by Bobby Flay

Categories     main-dish

Time 14m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon ground cumin
1 tablespoon kosher salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
Pinch cayenne powder
4 (6-ounce) fish fillets or boneless, skinless chicken breasts
Canola oil

Steps:

  • Preheat the grill to medium-high.
  • Combine all the spices in a small bowl. Brush both sides of fish fillets or chicken breasts with oil. Rub 1 side of the fish fillets or chicken breasts with the rub and grill, rub side down, until golden brown and a crust has formed, about 4 minutes. Flip over and continue cooking for 3 to 5 minutes.
  • Click here for Bobby's Buttermilk Southwestern Grilled Chicken.

NORTH AFRICAN SPICED CHICKEN



North African Spiced Chicken image

Make and share this North African Spiced Chicken recipe from Food.com.

Provided by CaliforniaJan

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon ground cumin
1 tablespoon kosher salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 teaspoon fresh ground black pepper
1 teaspoon ground turmeric
1 pinch cayenne powder
4 boneless skinless chicken breasts
canola oil

Steps:

  • Preheat the grill to medium-high.
  • Combine all the spices in a small bowl. Brush both sides of fish fillets or chicken breasts with oil. Rub 1 side of the chicken breasts with the rub and grill, rub side down, until golden brown and a crust has formed, about 4 minutes. Flip over and continue cooking for 3 to 5 minutes.

NORTH AFRICAN SPICY CHICKEN COUSCOUS



NORTH AFRICAN SPICY CHICKEN COUSCOUS image

Categories     Chicken     Broil     Low Fat

Yield Makes 4 servings.

Number Of Ingredients 19

North Africa Spice Blend-
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon crushed red pepper flakes
1 cup lowfat yogurt
2 tablespoons fresh lemon juice
1 teaspoon grated fresh gingerroot
4 boneless, skinless chicken breast halves
1 large orange
1 (14.5 ounce) can ready-to-serve chicken broth
1/2 cup currants or dark raisins
1 cup uncooked couscous
1/2 cup toasted broken walnuts or sliced almonds
1/2 cup sliced green onions
2 tablespoons fresh cilantro leaves
Garnish-orange and lemon curls

Steps:

  • In small bowl, combine curry powder, cumin, salt, paprika, cinnamon and pepper flakes; mix North African Spice Blend well. In another small bowl, combine yogurt, lemon juice, gingerroot and 1 tablespoon North African Spice Blend (reserving remaining Spice Blend for couscous); blend well. Reserve 1/2 cup mixture for basting. Place chicken in plastic bag with remainder of marinade and turn to coat. Let stand in refrigerator 15 minutes. Grate 1 teaspoon zest from orange. Cut away remaining peel and pith. Chop orange; set aside. Remove chicken from marinade and place on broiler pan about 5-inches from heat. Broil 7 minutes; turn chicken, brush with reserved marinade. Broil additional 6 minutes or until fork can be inserted with ease and juices run clear. While chicken is broiling, bring broth, currants, orange zest and remaining Spice Blend to a boil. Stir in couscous. Remove from heat, let stand 5 minutes. Stir in chopped orange, toasted nuts, onions and cilantro. Spread on serving platter. Remove chicken to cutting board and slice diagonally into 1/2-inch slices. Arrange on couscous. Garnish with citrus curls.

NORTH AFRICAN QUICK TAGINE-STYLE CHICKEN



North African Quick Tagine-Style Chicken image

Cubed tender cuts of lamb or diced eggplant or tofu may be substituted for the chicken in this dish. Rachel Ray

Provided by Vicki in CT

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 20

2 tablespoons extra virgin olive oil, 2 turns of the pan
4 garlic cloves, smashed beneath the flat of your knife with the heel of your hand, discard skins
1 1/2-1 3/4 boneless skinless chicken breasts, cut into large bite-size pieces
1 1/2 teaspoons Montreal chicken seasoning (recommended ( Montreal Seasoning by McCormick) or 1 1/2 teaspoons salt and pepper (coarse salt and coarse pepper)
1 large yellow onion, quartered and sliced
10 pitted prunes, coarsely chopped
1/4 cup golden raisin
2 cups low sodium chicken broth, available in paper containers on soup aisle
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika, eyeball it
1/2 teaspoon ground coriander, eyeball it
1/2 teaspoon turmeric, eyeball it
1/8 teaspoon cinnamon, a couple pinches
1 1/2 cups chicken stock
1 1/2 cups couscous
2 tablespoons extra virgin olive oil, eyeball it
2 scallions, finely chopped
chopped cilantro leaves or flat leaf parsley
finely chopped scallion
mango chutney, any variety and brand (available on the condiment or International food aisles)

Steps:

  • Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, in a slow stream, and add smashed garlic. Season the chicken with seasoning blend. Scatter chicken around the pan in an even layer. Cook chicken pieces 2 minutes on each side to brown, then add the onions, prunes, raisins and stock. Mix spices in a small dish and scatter over the pot. Cover and reduce to moderate heat. Cook 7 or 8 minutes, remove the lid and stir.
  • To prepare the couscous, bring chicken stock to a boil. Add couscous, extra-virgin olive oil and scallions and remove the couscous from the stove immediately. Cover and let stand 5 minutes. Fluff the couscous with a fork.
  • Uncover chicken and cook another 2 to 3 minutes to thicken slightly. Adjust the seasoning, to taste, and serve chicken on a bed of couscous. Garnish with chopped cilantro and scallions. Serve with chutney.

NORTH AFRICAN CHICKEN AND CHICKPEAS SHEET PAN DINNER



North African Chicken and Chickpeas Sheet Pan Dinner image

Lemony chicken, creamy chickpeas and exotic spices come together in this simple sheet pan dinner. Make sure to spoon up the juices on the bottom of the pan for the perfect sauce to complete this meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

1 lemon, thinly sliced
4 bone-in chicken thighs with skin (about 1 3/4 pounds)
1/4 teaspoon berbere
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 can chickpeas, drained and rinsed
4 medium carrots (about 8 ounces), thinly sliced on a bias
3 tablespoons extra-virgin olive oil
1/2 teaspoon za'atar
1 whole cinnamon stick

Steps:

  • Position a rack in the top third of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with parchment paper.
  • Lay the lemon slices in an even layer on one side of the baking sheet. Place the chicken thighs skin-side up on top of the lemon slices and brush with 1 tablespoon olive oil. Sprinkle the chicken thighs with berbere, chili powder, ground cumin, and some salt and pepper. Place the carrots in the center of the baking sheet (leaving an empty space on the other side) and drizzle with 1 tablespoon olive oil, the za'atar and some salt. Toss to coat and top with the whole cinnamon stick.
  • Roast until the carrots are almost completely tender and the chicken thighs are crispy on top and almost cooked through, 40 minutes. Remove the baking sheet from the oven and add the chickpeas to empty space, tossing with the remaining 1 tablespoon olive oil and some salt and pepper; spread into an even layer.
  • Roast until the chicken has brown, crisp skin and reads an internal temperature of 160 degrees F, the carrots are completely tender and browned in spots, and the chickpeas are warmed through, about 5 minutes more. Discard cinnamon stick. Divide the chicken and vegetables between two plates and serve with the pan juices drizzled over.

CHICKEN SOUP NORTH AFRICAN STYLE



Chicken Soup North African Style image

This hearty soup is flavored with fresh herbs, cumin, and ginger.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 19

3 medium carrots, peeled
2 whole chicken breasts, split, bone in, skin removed
1 leek, quartered lengthwise, washed
1 celery stalk, cut into 1-inch lengths
3 sprigs flat-leaf parsley
2 sprigs thyme
2 bay leaves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
3 whole canned tomatoes, drained, seeded, and quartered
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup diced butternut squash
1 cup quick-cooking couscous
1 jalapeno pepper, seeded and minced
1/3 cup finely chopped fresh cilantro leaves, plus sprigs for garnish
2 small zucchini, seeded and cut into 1/2-inch dice
1/2 cup cooked or canned chickpeas
2 limes, cut into wedges

Steps:

  • Cut one carrot in half; place in a medium stockpot. Add chicken, 2 quarts water, leeks, celery, parsley, thyme, bay leaves, and 1 teaspoon salt. Bring to a boil. Reduce heat to low; simmer for about 1 hour; skim off any scum. Remove chicken. Pass stock through a cheesecloth-lined strainer. Remove chicken meat from bones and slice into 1/2-inch-thick strips.
  • Rinse stockpot; return stock to it. Set over medium-low heat; add ground pepper. Dice remaining 2 carrots. Add carrots, tomatoes, cumin, ginger, and squash to stock; simmer over medium heat until vegetables are tender, about 25 minutes.
  • Meanwhile, bring 1 cup water to a boil in a small saucepan. Add couscous and remaining 1/2 teaspoon salt; cover and remove from heat. Let stand 5 minutes. Fluff with a fork. Stir in jalapeeno cilantro.
  • Add zucchini and chickpeas to soup; cook until tender, about 5 minutes. Add chicken meat; simmer to heat through, about 5 minutes. Adjust seasoning.
  • To serve, place a spoonful of couscous in a soup bowl; spoon soup around it and add a cilantro sprig and lime wedge.

Nutrition Facts : Calories 197 g, Cholesterol 25 g, Fat 2 g, Fiber 6 g, Protein 14 g, Sodium 470 g

NORTH AFRICAN CHICKEN AND COUSCOUS



North African Chicken and Couscous image

Make and share this North African Chicken and Couscous recipe from Food.com.

Provided by wicked cook 46

Categories     African

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

2 cups water
1 1/2 cups uncooked couscous
1/2 cup golden raisin
1/2 cup thawed orange juice concentrate, undiluted
1/3 cup lemon juice
2 tablespoons water
2 tablespoons olive oil
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups chopped chopped ready-to-eat roasted boneless skinless chicken breasts (about 3 breasts)
2 cups chopped peeled cucumbers
1 cup chopped red bell pepper
1/4 cup thinly sliced green onion
1/2 cup chopped fresh cilantro
sliced green onion (optional)

Steps:

  • Bring the water to a boil in a medium saucepan, and gradually stir in couscous and raisins.
  • Remove from heat.
  • Cover; let stand 5 minutes. Fluff with a fork.
  • Combine orange juice and next 6 ingredients (orange juice through black pepper); stir well with a whisk.
  • Combine the couscous mixture, juice mixture, chicken, and remaining ingredients in a large bowl, and toss well.
  • Garnish with green onions, if desired.

Nutrition Facts : Calories 296.1, Fat 5.2, SaturatedFat 0.7, Sodium 205.9, Carbohydrate 56.8, Fiber 3.8, Sugar 18.1, Protein 7.3

NORTH AFRICAN CHICKEN



North African Chicken image

Another gem I discovered on "World Hearth Circle of International Cooking." My posted recipe for North African Seasoning Mix is from the same website. Prep time does not include marinating time.

Provided by Happy Hippie

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons seasoning, mix North African (see my posted recipe)
1/4 cup lemon juice
1/4 cup olive oil
2 garlic cloves, chopped
1 lb chicken, your choice

Steps:

  • Combine Seasoning Mix, Lemon Juice, Olive Oil and garlic, mixing well.
  • Marinate the the chicken for two hours, refrigerated.
  • Grill chicken 20 minutes or until juices run clear, basting with marinade.

NORTH AFRICAN STYLE CHICKEN



North African Style Chicken image

Make and share this North African Style Chicken recipe from Food.com.

Provided by PaulaG

Categories     One Dish Meal

Time 13m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups cooked chicken breasts, cut into bite size pieces
1/16 teaspoon ground cinnamon
1 pinch ground cloves
1/16 teaspoon cayenne pepper or 1/16 teaspoon berbere
1 tablespoon olive oil
1/4 cup orange juice
1/4 cup raisins
1 teaspoon red wine vinegar
couscous or rice, for serving

Steps:

  • In a small dish combine the spices. Place the chicken in a resealable container, add spice mixture, close container and shake to coat.
  • In a large skillet heat the olive oil over medium heat. Add the chicken and allow to brown briefly. Slowly stir in the orange juice and vinegar. Cook and stir for about 3 to 5 minutes or until chicken is warmed through and flavors have blended.
  • Serve over couscous or rice.

Nutrition Facts : Calories 202.3, Fat 8.9, SaturatedFat 2, Cholesterol 58.8, Sodium 51.1, Carbohydrate 8.9, Fiber 0.4, Sugar 6.7, Protein 21.2

NORTH AFRICAN CHICKEN STEW (BOSTON GLOBE 1/9/2013)



NORTH AFRICAN CHICKEN STEW (BOSTON GLOBE 1/9/2013) image

Categories     Soup/Stew     Chicken

Yield 4 with leftoversfor so

Number Of Ingredients 16

12 large bone-in chicken thighs (4½ pounds), skin intact
Salt and pepper, to taste
2 tablespoons olive oil, or more if necessary
2 onions, chopped
3 carrots, chopped
2 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon turmeric
2½ cups chicken stock
½ of a 28-ounce can whole tomatoes, crushed in a bowl
Grated rind and juice of 1 orange
½ cup chopped fresh parsley
Related
North African spices flavor chicken stew, then soup

Steps:

  • 1. Set the oven at 350 degrees. 2. Sprinkle the chicken with salt and pepper. 3. In a large flameproof casserole over medium-high heat, heat the olive oil. Brown the chicken for 5 minutes on a side or until golden. Continue browning chicken, using more oil if necessary, until it is all golden. Transfer to a plate. 4. Spoon off all but 1 tablespoon of oil from the pan. Add the onions and carrots and cook, stirring often, for 8 minutes. Add the garlic, cumin, ginger, paprika, and turmeric. Cook, stirring, for 1 minute. Add the stock, tomatoes, and orange rind and juice. Return the chicken to the pan. Bring to a boil. 5. Cover and transfer to the oven. Cook for 30 minutes or until the chicken is cooked through. Reserve 4 chicken thighs for the soup. Transfer the remaining chicken to a platter. Sprinkle with parsley. Serve over couscous or rice.

GRILLED CHICKEN BREASTS WITH NORTH AFRICAN SPICE P



Grilled Chicken Breasts with North African Spice P image

I found this recipe on Epicurious

Provided by Kathy Mainhood

Categories     Chicken

Time 1h10m

Number Of Ingredients 9

8 small red chili pepper
2 Tbsp corriander seeds
1 Tbsp cumin seeds
1 Tbsp caraway seeds
2 Tbsp minced garlic
1 Tbsp black peppercorns, whole
2 tsp kosher salt
5 Tbsp olive oil
4 large chicken breast halves with skin and bone (about 3/4 pound each)

Steps:

  • 1. Prepare grill for direct-heat cooking with medium-hot charcoal
  • 2. Coarsely grind chiles, spice seeds, garlic, and peppercorns in grinder or with mortar and pestle, then stir together with salt and oil in a bowl to form a spice paste. Rub paste all over chicken.
  • 3. Oil grill rack, then grill chicken, skin sides down first, over coals, turning over occasionally and moving around if flare-ups occur, until browned, 4 to 5 minutes total.
  • 4. Move chicken to area with no coals underneath, arranging chicken so that thicker sides are closest to coals, then cover with inverted roasting pan and grill, turning chicken over once, until just cooked through, 15 to 17 minutes. Transfer to a platter and let stand 5 minutes before serving.
  • 5. cooks' notes:•Chicken can be grilled on a gas grill. Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately high and brown chicken, skin sides down first, covered, turning over occasionally, about 4 minutes. Turn off 1 burner (middle one if there are 3) and put chicken, skin sides up, above shut-off burner, then grill, covered, without turning, until just cooked through, 15 to 20 minutes. •Chicken, rubbed with spice paste, can marinate, covered and chilled, up to 4 hours before grilling. •Spice paste keeps, covered and chilled, up to 1 week.

GRILLED CHICKEN BREASTS WITH NORTH AFRICAN SPICE PASTE



Grilled Chicken Breasts With North African Spice Paste image

Though there are plenty of chiles in this paste, they don't overpower it. The aromatic bite of coriander, the earthiness of cumin and the licorice trace of caraway seeds create a pleasingly complex flavor. This paste is also delicious with pork. (So says Gourmet Magazine. ;)) Chicken rubbed with spice paste can marinate, covered and chilled, up to 4 hours before grilling. Spice paste keeps, covered and chilled, up to 1 week. See notes below for directions using a gas grill. SPECIAL EQUIPMENT: an electric coffee/spice grinder or mortar and pestle; a 17- by 12- by 3-inch aluminum roasting pan (if using charcoal).

Provided by Sandi From CA

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

8 dried hot red chiles (2-inches long)
2 tablespoons coriander seeds
1 tablespoon cumin seed
1 tablespoon caraway seed
2 tablespoons minced garlic
1 tablespoon black peppercorns
2 teaspoons kosher salt
5 tablespoons olive oil
4 large chicken breast halves, with skin and bone (about 3/4 lb each)

Steps:

  • Prepare grill for direct-heat cooking with medium-hot charcoal.
  • Coarsely grind chiles, spice seeds, garlic and peppercorns in grinder or mortar and pestle, then stir together with salt and oil in a bowl to form a spice paste. Rub paste all over chicken.
  • Oil grill rack, then grill chicken skin sides down first, over coals, turning over occasionally and moving around if flare-ups occur, until browned, 4-6 minutes total.
  • Move chicken to area with no coals underneath, arranging chicken so that thicker sides are closest to coals, then cover with inverted roasting pan and grill, turning chicken over once, until just cooked through, 15-17 minutes.
  • Transfer to a platter and let stand 5 minutes before serving.
  • NOTES: Chicken can be grilled on a gas grill. Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately high and brown chicken, skin sides down first, covered, turning over occasionally, about 4 minutes. Turn off 1 burner (middle one if there are 3) and put chicken, skin sides up, above shut-off burner, then grill, covered, without turning, until just cooked through, 15-20 minutes.

Nutrition Facts : Calories 307.4, Fat 24.8, SaturatedFat 4.4, Cholesterol 46.4, Sodium 923.8, Carbohydrate 6.3, Fiber 2.8, Sugar 0.5, Protein 16.6

NORTH AFRICAN CHICKEN WITH SPICY GREEN SAUCE



NORTH AFRICAN CHICKEN WITH SPICY GREEN SAUCE image

Categories     Chicken

Yield 4-6

Number Of Ingredients 31

North African Chicken With Spicy Green Sauce
Published: April 24, 2012
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Time: About 1 hour 45 minutes plus overnight soaking
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Fred R. Conrad/The New York Times
Related
City Kitchen: A Tunisian One-Pot Dish, as Spicy as You Like It (April 25, 2012)
Spicy Green Sauce (April 25, 2012)
1 cup dried chickpeas, soaked in cold water overnight (or 3 cups canned chickpeas)
1 onion, peeled and stuck with 2 cloves, plus 2 small onions, diced, about 2 cups
1 bay leaf
Salt and freshly ground pepper
1/2 teaspoon coriander seed
1/2 teaspoon cumin seed
1/2 teaspoon caraway seed
1/4 teaspoon cayenne
4 chicken drumsticks with thighs
1 tablespoon olive oil
1 inchlong stick of cinnamon
6 garlic cloves, minced
1/2 pound carrots, peeled, in 2-inch batons
1/2 pound small turnips, peeled and cut in wedges (or substitute daikon in 2-inch batons)
Spicy green sauce for serving (see recipe)
Cooked and buttered couscous or rice for serving (optional).

Steps:

  • 1. Drain the soaked chickpeas, then cover with 8 cups water in a large pot. Add the onion stuck with cloves and the bay leaf, bring to a boil, then gently simmer for 40 to 60 minutes, until tender. Season with salt, leaving the chickpeas in their broth. Chickpeas may be cooked in advance. (If using canned chickpeas, rinse and add salt to taste.) 2. While chickpeas cook, make the spice mixture and cook chicken: In a dry skillet over medium heat, toast the coriander, cumin and caraway seeds until fragrant. Grind to a coarse powder with a mortar or in a spice mill. Stir in the cayenne. 3. Rinse the chicken legs and pat dry. Season generously on all sides with salt and pepper. Sprinkle with the spice mixture and rub into the meat. (This may be done ahead, even the night before.) 4. In a heavy-bottomed enameled soup pot or Dutch oven, heat the olive oil over medium-high heat. Add chicken legs and brown gently until golden, about 4 minutes a side. Remove legs and set aside. In the same pot, add diced onions and a little salt. Let onions soften and color for 3 to 4 minutes, stirring occasionally, and scraping up any brown bits. Add cinnamon stick and garlic and cook for a minute more. 5. When chickpeas are cooked, drain, reserving broth. Return the chicken to the pot and pour in 4 cups of chickpea broth (or water). Bring to a boil, then reduce heat to a gentle simmer. Cook, covered, for 25 minutes. 6. Add chickpeas, carrots and turnips and cook, covered, for 15 minutes more. Let rest 5 minutes and skim excess fat. Serve with broth, spicy green sauce and buttered couscous or rice, if desired.

NORTH AFRICAN CHICKEN NOODLE SOUP



North African Chicken Noodle Soup image

Make and share this North African Chicken Noodle Soup recipe from Food.com.

Provided by Parsley

Categories     Clear Soup

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

5 cups chicken broth
1/2 cup white wine
1 cup medium egg noodles, uncooked
1/2 cup finely diced carrot
1 boneless skinless chicken breast, cooked and diced small
1/3 cup chopped flat leaf parsley
1/8-1/4 teaspoon ground cumin
1/8 teaspoon pepper
3 tablespoons lemon juice
1 egg
salt, to taste

Steps:

  • In a saucepan, bring broth and wine to a boil. Add the finely diced carrots and egg noodles and simmer for about 15 minutes.
  • Stir in chicken, chopped parsley, cumin and pepper.
  • In a small bowl, beat the egg with the lemon juice and beat in about 1/4 cup of the hot broth.
  • Add this egg mixture SLOWLY to the broth mixture in the saucepan, stirring constantly (so egg does not "scramble"); DO NOT BOIL.
  • Salt to taste and serve.

Nutrition Facts : Calories 190, Fat 4.6, SaturatedFat 1.2, Cholesterol 77, Sodium 1001.3, Carbohydrate 14.6, Fiber 1.1, Sugar 2.4, Protein 16.2

CHICKEN SALAD WITH NORTH AFRICAN SPICES



Chicken Salad With North African Spices image

Make and share this Chicken Salad With North African Spices recipe from Food.com.

Provided by Ashley U

Categories     Chicken

Time 20m

Yield 5 serving(s)

Number Of Ingredients 15

1 cup plain nonfat yogurt
2 tablespoons lemon juice
1 teaspoon caraway seed, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
3 cups chopped cooked chicken breasts
1 cup drained canned chick-peas, also know as garbanzo beans
1/2 cup julienne-cut red bell pepper
1/2 cup julienne-cut green bell pepper
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
1 (2 1/4 ounce) can sliced ripe olives, drained

Steps:

  • Combine the first eight ingredients in a bowl.
  • Stir well and add remaining ingredients.
  • Toss well and serve.

NORTH AFRICAN CHICKEN THIGHS WITH DATES & POMEGRAN



North African Chicken Thighs with Dates & Pomegran image

Amazingly flavorful, this is an unbelievable chicken dish you have to try to truly appreciate it.

Provided by Francine Lizotte

Categories     Chicken

Time 2h20m

Number Of Ingredients 27

CHICKEN THIGHS
1/4 c slivered almonds
6 large chicken thighs
freshly ground black pepper, to taste (i always use mixed peppercorns)
ground himalayan sea salt
1 Tbsp olive oil
1 Tbsp clarified butter
2 c white onions, diced
3/4 c carrots, thinly sliced
3/4 c celery, thinly sliced
2 large roma tomatoes, seeded and diced
2 Tbsp ras el hanout
1 tsp ground turmeric
1/4 tsp cayenne pepper, or to taste
4 large cloves garlic, pressed
1 Tbsp fresh ginger, finely minced
1 c low-sodium chicken broth
1/4 c pomegranate molasses
3/4 c dates, pitted and quartered (about 20 dates)
2 tsp cornstarch mixed with 1/2 cup water
1 Tbsp butter
fresh chopped parsley, for garnish
1/2 c plain yogurt, as a side
COUSCOUS
1 1/2 c low-sodium chicken broth
1/8 tsp ground himalayan sea salt
1 c couscous, medium grind

Steps:

  • 1. In a small sautépan, add almonds and sauté until golden; set aside. Season chicken thighs with black pepper and ground sea salt; set aside. In a large saucepan over medium heat, add oil and clarified butter. When hot, place thighs (skin down first) and sauté about 5 minutes on each side. Transfer to a plate and remove most of the fat in the pan, keeping only 1 tbsp. Add the trinity and sauté for 5 minutes. Add chopped tomato and sauté for 3 minutes. Preheat oven to 350ºF.
  • 2. Add Ras el-Hanout, turmeric, cayenne pepper, garlic and ginger; sauté for 1 ½ minutes. Pour chicken broth and pomegranate molasses; cook for 2 minutes. Adjust seasoning if needed by adding freshly ground black pepper. Add dates and sauté for 2 minutes. Place thighs back to the pan, skin up, cover and transfer into the preheated oven for 1:30 hours, basting every 20 minutes.
  • 3. 15 minutes before the end of cooking, start boiling the chicken broth (1 ½ cups) for the couscous and add a pinch sea salt. When boiling, add couscous (1 cup), stir, cover and remove from the heat. Let it stand for 5 minutes; fluff before serving.
  • 4. Remove the saucepan and transfer chicken thighs onto a serving plate. Add cornstarch mixture to thicken the sauce. Add butter to make the sauce shiny. Place chicken over couscous and spoon sauce over. Sprinkle almonds and parsley and serve with plain yogurt on the side. Serve 4 to 6 servings
  • 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=9P6mJMuQtKA

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