Best Steamed Moroccan Chicken And Vegetables Recipes

MOROCCAN STEAMED CHICKEN WITH SPINACH AND CHERMOULA STUFFING

Moroccan Steamed Chicken with Spinach and Chermoula Stuffing image

Stuffed and steamed chicken is a light dish for those avoiding fat. The steaming process ensures that the whole chicken remains moist, even the breast section. Then we roast the chicken for about 20 minutes, just enough time to give it a nice finish and also concentrate the flavors. This combination of cooking methods dates back only two decades in my family, and we all agree it takes the dish to another level.This is another recipe calling for chermoula marinade. If you don't have it handy, just make sure you chop the fresh herbs finely before using them.

Provided by Nada Kiffa | Taste of Maroc

Time 2h40m

Number Of Ingredients 22

Ingredients

2 whole chickens, (3.3 lbs./1.5 kg each)
1/2 cup chermoula paste
1 tbsp lemon juice (freshly squeezed)
1 tsp salt
1 tbsp harissa paste (mild, to taste)
pulp of 1 preserved lemon (seeds discarded)
1 cup chermoula paste
2 lb. chopped raw spinach ((can use frozen))
1/4 cup long grain rice ((optional))
1/2 cup green or purple olives, (pitted and chopped)
1 preserved lemon rind, (chopped)
1 tbsp harissa, (to taste)
2 tbsp butter or olive oil
1 lb new potatoes
1 lb carrots, (roughly diced or sliced)
1 lb zucchini, (in chunks or sticks)
1 lb green beans
1 tbsp salt
1 tsp ground black pepper
1 tsp ground cumin
5 tbsp butter
3 tbsp parsley, (chopped)

Steps:

Brine the chicken ahead of time and pat dry. Season with salt.
Make 1 1/2 cups chermoula if you haven't already. Stir in harissa to taste, then measure out 1/2 cup and set aside the remaining chermoula for the stuffing.
Add the finely chopped preserved lemon pulp to the 1/2 cup of chermoula. Generously rub the mixture inside the chicken's cavity as well as under and above the skin.
Parboil the rice in boiling salted water for about 10 min. Drain and set aside to cool.
Steam the chopped spinach (or chard, purslane, mallow) in a couscoussier (or other large steamer) over hot boiling water. Don't worry about fitting all that pile into the couscoussier; the greens will shrink as they steam so you can add more progressively.
When the greens are wilted, set them aside to cool then squeeze out the excess liquid.
In a saucepan or frying pan, slightly saute the chermoula for a minute, then stir in the chopped spinach and all the other ingredients. Fold in the rice, stir and set aside.
Stuff the chicken's cavity from the bottom then from the neck to ensure it's properly filled. Leftover filling can be inserted carefully under the skin by the neck and thighs. Seal the cavity with a toothpick (or truss the chicken for a better finish).
Depending on the size of your steamer or couscoussier, steam the chicken one after the other or together at the same time. It usually takes about 1 hour. It is advised to turn the chicken halfway through steaming to ensure it's cooked properly. I suggest you start by placing the chicken breast side down.
Just before serving, brush the chickens with butter or olive oil. Roast the chickens from both sides for about 20-30 minutes at 400 F/200 C until they look nicely golden.
If you plan to serve this dish without the roasting step, begin steaming the vegetables halfway through cooking the chicken. Either use another steamer for the vegetables or lift the chicken, scatter the vegetables (mixed or in separate piles) and place the birds back. Carry on steaming as per previous guideline. (The vegetables can be seasoned in this step, unless you want to saute them in butter later on.)
Alternatively, you can boil the vegetables separately in salted water. Make sure to not to let them get mushy as we still need to season and saute them in butter.
Heat the butter, mix in the other ingredients (cumin, parsley etc). Fold in the vegetables and delicately stir. Knock off the heat and set aside, covered. Keep warm.
Place the chickens in the middle of a large serving dish and scatter the vegetables around. Serve hot or warm.

Nutrition Facts : Calories 597 kcal, Carbohydrate 52 g, Protein 39 g, Fat 28 g, SaturatedFat 8 g, Cholesterol 97 mg, Sodium 2063 mg, Fiber 9 g, Sugar 12 g, UnsaturatedFat 4 g, ServingSize 1 serving

MOROCCAN-STYLE CHICKEN AND ROOT VEGETABLE STEW

Moroccan-Style Chicken and Root Vegetable Stew image

Categories Chicken Fruit Herb Onion Potato Poultry Tomato Vegetable Stew Low Fat High Fiber Wheat/Gluten-Free Currant Dried Fruit Parsnip Turnip Sweet Potato/Yam Winter Healthy Rutabaga Bon Appétit

Yield Serves 6

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
12 ounces skinless boneless chicken breast halves, cut into 1-inch pieces
1 1/2 cups chopped onion
2 garlic cloves, minced
1 tablespoon curry powder
1 tablespoon ground cumin
1 cinnamon stick
2 cups 1/2-inch pieces peeled red-skinned sweet potatoes (yams)
2 cups 1/2-inch pieces peeled parsnips
2 cups 1/2-inch pieces peeled turnips
1 cup 1/2-inch pieces peeled rutabaga
2 cups canned low-salt chicken broth
1/4 cup dried currants or raisins
1 cup drained canned diced tomatoes
Chopped fresh cilantro

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.