Best Orangey Moroccan Chicken Recipes

Chicken Baked With Orange Spiced Harissa Sauce image

Provided by Harley Quinn

Categories Chicken

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup harissa
1/2 cup orange juice
1 tablespoon grated orange peel
1/4 cup cider vinegar
2 tablespoons vegetable oil
2 teaspoons sugar
1 teaspoon ground cinnamon
3 lbs chicken

Steps:

Combine all ingredients except chicken to make a smooth sauce. Thin with orange juice if needed.
Separate skin from chicken breast being careful not to cut the skin. Place some of the sauce between breast skin and breast.
Cover chicken with the remainder of the sauce and marinate 3-4 hours in the refrigerator.
Bake chicken in a 350ø F oven for two hours until done basting frequently with sauce. Cover chicken with aluminum foil if chicken browns too soon.

Nutrition Facts : Calories 533.3, Fat 38.1, SaturatedFat 9.8, Cholesterol 155.2, Sodium 146.2, Carbohydrate 6.3, Fiber 0.5, Sugar 4.8, Protein 38.8

Moroccan Orange Chicken with Olives image

Provided by Vickie Parks

Categories Chicken

Time 35m

Number Of Ingredients 12

3 Tbsp olive oil
4 chicken breast cutlets
1/4 tsp salt
1/2 tsp black pepper
1/4 cup all-purpose flour
1 small red onion, sliced thinly
2 large navel oranges
1/2 cup pitted green olives, halved
1/3up water
1/4 cup fresh parsley, chopped
FOR SERVING
2 cups cooked rice pilaf

Steps:

1. Heat oil in a large skillet over medium heat.
2. Season chicken with salt and pepper. Roll chicken in the flour until coated on all sides.
3. Place chicken in hot oil and cook, turning occasionally, for about 4 to 5 minutes or until browned on all sides. Transfer chicken to platter.
4. Add onion slices to skillet, and cook 2 minutes or until soft and just starting to brown. Squeeze the juice of 1 1/2 of the oranges into skillet. Thinly slice remaining 1/2 orange, and add orange slices to skillet. Add olives and water to skillet, and stir well.
5. Return chicken to skillet, and cook, stirring frequently to loosen bits on bottom of skillet, for another 10 to 15 minutes or until chicken is thoroughly cooked.
6. Arrange cooked chicken pieces over rice pilaf, then spoon orange and olive bits (from the bottom of the skillet) over the chicken. Serve immediately while still hot.

Skillet Chicken With Turmeric and Orange image

Provided by Nargisse Benkabbou

Time 20m

Yield 4 servings

Number Of Ingredients 11

1/2 medium onion, diced into 1/4 inch pieces
5 tablespoons olive oil
1 tablespoon honey
2 teaspoons dried mint
3 garlic cloves, crushed or finely chopped
1 tablespoon grated orange zest (from about 2 large oranges)
1/4 cup orange juice
1 teaspoon ground turmeric
3/4 teaspoon fine sea salt
1/4 teaspoon black pepper
1 pound boneless, skinless chicken thighs or breasts

Steps:

Marinate the chicken: Place the onion, 2 tablespoons olive oil, honey, dried mint, garlic, orange zest, orange juice, turmeric, salt and black pepper in a large bowl and stir to combine. Add the chicken and turn to coat with the marinade. Cover and leave in the fridge until ready to cook or for up to 12 hours.
When ready to cook, heat the remaining 3 tablespoons olive oil in a large (12-inch) skillet or frying pan over medium high and wait for the pan to become very hot. (This ensures a nice sear.) Add the chicken and the marinade to the pan, and cook until chicken is browned underneath and easily releases from the pan, 5 to 8 minutes. Stir the onions every now and then so that they cook evenly. If the pan looks dry, add a couple of tablespoons of water to the pan to prevent the juices from drying out. Flip the chicken and cook on the other side until the chicken is cooked through, another 5 to 8 minutes. Serve immediately.