#Moroccan Chicken

[the-things-i-put-in-my-mouth]

Moroccan chicken with roasted carrots, apricots, couscous, yogurt…..pistachios….

#moroccan chicken #couscous #apricots #pistachios #yoghurt #roasted carrots #me #mine

[fieriframes]

[The olive tapenade is absolutely amazing. Here's our Moroccan chicken. We live and we die and anything else is just a delusion. We're so lucky to have this gem. You really have a drive to do it]

#s33e01 loaded stuffed and fried #guy fieri #guyfieri #diners drive-ins and dives #olive tapenade #moroccan chicken #delusion #gem #drive

[randi-samsonsen]

African - Moroccan Chicken Recipe spices — lots of spices — Your taste buds will be thick with pleasure from Moroccan Chicken because this recipe is thick with them. This dish has an exotic flavor that is sure to please.

#taste buds #crowd pleaser #moroccan chicken #spices #em #pleasure #recipe

[paulpingminho]

#Moroccan chicken #rice #seasonal vegetables #Dahlia Cafe #Lahore #Pakistan

[tanuki-prince]

Moroccan Chicken Recipe spices — lots of spices — Your taste buds will be thick with pleasure from Moroccan Chicken because this recipe is thick with them. This dish has an exotic flavor that is sure to please.

#moroccan chicken #taste buds #pleasure #spices #crowd pleaser #em #recipe

[konashi-yukai]

Recipe for Moroccan Chicken with Saffron and Preserved Lemon Saffron, preserved lemon, and cumin seed are Moroccan flavors that are infused into slow-braised chicken thighs, which are typically served with couscous or rice. 1/4 cup olive oil or to taste, 4 large chicken thighs, 3 cloves garlic minced, 1/2 preserved lemon pulp discarded and thinly sliced, 2 cups water or as needed, 16 saffron threads, 1 white onion chopped, salt and ground black pepper to taste, 1/4 cup olives or to taste, 2 artichoke bottoms chopped, 1 teaspoon ground turmeric, 1/4 cup coarsely chopped parsley, 2 tablespoons olive oil or as needed, 1 teaspoon cumin seeds

#chicken thighs #moroccan chicken #cuisine #cumin seed #lemon recipe

[effyeahmarshalleriksen]

Moroccan Chicken with Saffron and Preserved Lemon Moroccan flavors of saffron, preserved lemon, and cumin seed infuse slow-braised chicken thighs, traditionally served with couscous or rice.

#brown rice #moroccan chicken #veggies #spice #cuisine #chicken thighs

[w9ahmed]

Recipe for Moroccan Chicken spices — lots of spices — Your taste buds will be thick with pleasure from Moroccan Chicken because this recipe is thick with them. This dish has an exotic flavor that is sure to please. 1 onion chopped, 1/2 teaspoon dried oregano, 1 zucchini sliced, 1/4 teaspoon ground cayenne pepper, 2 carrots sliced, 1 cup crushed tomatoes, 3/4 teaspoon ground cumin, 1.5 cups chicken broth, 2 stalks celery sliced, 1 pound skinless boneless chicken breast meat - cubed, 2 teaspoons salt, 1 tablespoon lemon juice, 1 tablespoon minced fresh ginger root, 1/2 teaspoon paprika, 1 cup canned chickpeas drained, 1/4 teaspoon ground turmeric, 2 cloves garlic chopped

#em #pleasure #crowd pleaser #moroccan chicken #spices

[misshoodoolady-arc]

Moroccan Chicken Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!

#em #african #crowd pleaser #moroccan chicken #recipe #spices #taste buds

[hellisnowlove]

Moroccan Chicken and Whole Grain Couscous - Cuisine - North African a tasty chicken stew with nice vegetables and exotic spices served over whole-grain couscous. In reality, this chicken recipe won the competition!

#recipe #whole grain couscous #spices #moroccan chicken #pot #north african #chicken contest winner

[alfsanpol]

Moroccan Chicken

#Moroccan Chicken

[the-things-i-put-in-my-mouth]

Moroccan chicken with chick peas and couscous…..

#moroccan chicken #tagine #chick peas #couscous #me #mine

[najia-cooks]

[ID: A large bowl filled with several chicken breasts covered in an herb marinade, dark green olives, and pale yellow lemon wedges. End ID.]

Vegan tajine djaj b zitoun / طاجين الدجاج بالزيتون (Moroccan chicken stew with olives and preserved lemon)

This tajine features chicken flavored with chermoula--a Moroccan marinade primarily consisting of cilantro and parsley (in ratios anywhere from 1:1 to 4:1) but also inclusive of garlic, spices, chili pepper, garlic, and lemon, depending on region and personal preference. The chicken is then slow-cooked in olive oil and water to produce a thick, saucy stew; bitter olives and Moroccan preserved lemons add tanginess, salt, and color.

Recipe under the cut!

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INGREDIENTS:

For the marinade:

~ 300g unseasoned, unbreaded vegan chicken breast (I used Gardein)

2-inch chunk cassia cinnamon, or 1/2 tsp ground cinnamon

1/2 tsp black peppercorns, or ground black pepper

1/2 tsp sweet paprika

1/2 tsp ground ginger

1/2 tsp ground turmeric

1/2 tsp cumin seeds, or ground cumin

1 small bouquet parsley

1 small bouquet cilantro

pulp of 1 preserved lemon*

1 clove garlic

1 Tbsp olive oil

1/2 cup water

pinch of saffron

*Moroccan preserved lemons are simply a Moroccan variety of lemon preserved in saltwater. They may be found in halaal grocery stores; Mina is a brand that I've seen in western grocery stores in the U.S.. I've also used Thai preserved lemons from an Asian grocery store in a pinch.

For the dish:

1 Tbsp vegetarian chicken stock concentrate (or substitute soy sauce)

1/2 cup water (vegetable stock, if not using chicken stock)

Large handful of bitter green olives

1 preserved lemon, quartered

1 large yellow onion, chopped

1 Tbsp olive oil

salt to taste

INSTRUCTIONS:

1. If frozen, allow chicken to thaw in the refrigerator for several hours, or in a large bowl full of warm water, while you prepare the marinade.

2. Grind saffron to a fine powder in a mortar and pestle, or crumble it between your fingers. Soak it in 1/2 cup of just-boiled water for at least 10 minutes.

3. If using whole spices: heat a dry skillet over medium heat and toast cinnamon and black peppercorns for a few minutes until fragrant and a shade darker. Set aside. Toast cumin seeds for about a minute until fragrant and set aside. Remove the skillet from heat and toast ground spices, agitating constantly, for about 30 seconds.

4. Grind parsley and cilantro leaves to a paste in a mortar and pestle, or mince them and then crush them with the flat of a knife. Mash garlic and lemon pulp in a mortar and pestle, or grate the garlic and chop the lemon pulp.

5. Mix all marinade ingredients in a large bowl and rub marinade onto both sides of each chicken breast.

6. In a large pot, heat oil on medium high. Add onions and cook for 5-8 minutes until translucent; remove from the pan or push to the side.

7. Lower heat to medium and brown chicken on both sides (about 5 minutes each side). Mix in with onions.

8. Lower heat to low and add olives, lemon, and vegetable or chicken stock. Cook, partially covered, for about half an hour to allow flavors to incorporate and stock to thicken.

(Traditionally, tajine b djaj is cooked by heating oil in a tajine, then adding onions, chicken, and water and covering to allow the chicken to steam for several hours. The lemons and olives are then added later in the cooking time. I haven't found much of a point to doing this with vegetarian chicken substitutes; the texture does not improve with simmering, and the 'chicken' doesn't let out much flavor into the cooking water (which is why I've called for stock, rather than water, in this recipe)).

Serve warm with khobz. The flesh of the preserved lemons is eaten; the rinds are left.

#Moroccan #cooking #recipes #tajine #tajine djaj #chicken #preserved lemon #parsley #cilantro

[feretra]

my lunch today was so good, ahhhh.

#ooc #[ it’s a chicken shawarma bowl but its authentic Moroccan everything ] #[ salome is very happy ]

[imanes]

absolutely nothing is bringing me joy today so i downloaded the menu of the nepalese restaurant i’ve been to twice near uni and i’m picking what i’ll have for lunch on friday before my lecture

#this dissertation is making me miserable #it's not even the work that's bothering me it's the fieldwork #the way moroccan universities are like we don't give a shit about ur research but godspeed... #anyway. fuck this shit! i'm going to have chilli garlic chicken momo and a kathi roll #or a paneer makhani roll... omg it sounds so good... i have a reason to live again

[thegeekyartist]

Hi, I want to cook more this summer because it genuinely is good for my mental health, so if any mutuals want to drop some recipes in my ask box uh.... 👀👀👀

#personal #ESPECIALLY non American recipes #i can make my homemade mac and cheese and garlic parm noodles from memory I'm desperate for something else #some new faves ive been making are chicken adobo and this Moroccan lentil soup which have both been nice to add to the rotation #i also make chicken korma but i cheat BIG TIME with jarred sauce that i then add stuff to #im hoping to get practice making that from scratch this summer #i will gladly trade recipes if you want #i also make a really easy tomato tortellini soup that always crowd pleases #or some awesome pumpkin cupcakes