Moroccan recipes - 6 recipes
Top rated Moroccan recipes
Slow-Cooked Moroccan Chicken
By á-44499
Recipe by Angela Huse
- 1 medium onion, coarsely chopped(1/2 cup)
- 8 oz baby carrots with tops, trimmed, or baby carrots, halved lengthwise if large
- 1/2 cup pitted dried plums (prunes)
- 1 14-oz can reduced-sodium chicken broth
- 8 bone-in chicken thighs, skinned
- 1 1/4 tsp curry powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
Crispy Chicken Breasts with Chermoula and Escarole
By garciamoss
Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment for these ...
- 4 tablespoons olive oil, divided
- 2 large skin-on, bone-in chicken breasts, bones removed (1 1/2–2 lb.)
- Kosher salt and freshly ground black pepper
- 2 cloves garlic finely chopped
- 1 teaspoon coriander seeds, chopped
- 1 teaspoon cumin seeds, chopped
- 1/2 teaspoon hot smoked paprika
- 1 medium shallot, sliced into rings
- 1/2 cup fresh cilantro leaves with tender stems
- 2 tablespoons (or more) fresh lemon juice
- 1/2 head escarole, torn into pieces
Moroccan Chickpea & Couscous Salad
By á-114543
An exotic Moroccan couscous salad with chickpeas, raisins and colorful vegetables coated in a delicately spiced oli...
- 1 cup quick-cooking couscous
- 1/4 cup raisins
- 1 1/4 cups boiling chicken or vegetable stock
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 red pepper, diced
- 1 cup canned chickpeas, rinsed and drained
- 2 tablespoons finely chopped flat-leaf parsley
Moroccan Chicken and Butternut Squash Soup
By á-2233
Cooking Light Recipe Calories: 292 Fat: 8g Saturated fat: 1
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3 (4-ounce) skinless, boneless chicken thighs, cut into bite-sized pieces
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/8 to 1/4 teaspoon ground red pepper
- 3 cups (1/2-inch) cubed peeled butternut squash
- 2 tablespoons no-salt-added tomato paste
- 4 cups Chicken Stock or fat-free, lower-sodium chicken broth
- 1/3 cup uncooked couscous
- 3/4 teaspoon kosher salt
- 1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces
- 1/2 cup coarsely chopped fresh basil
- 2 teaspoons grated orange rinds
Moroccan Apricot Olive Chicken
By kishthecook
A great fusion of savory, tart and sweet
- garnish with:
- 1/4 c Moroccan Rub, see recipe below
- good olive oil (EVOO)
- 1 1/2 lb chicken breasts, tenders or thighs
- 1 onion thinly sliced
- chopped garlic
- 1/2-3/4 c sherry, or white wine
- 1/2 c olive/peppadew mix. Pits removed
- 1/2 c chopped dried apricots
- 1 1/2 c chicken broth
- 1/2 fresh lemon, thinly sliced
- salt, pepper and honey to taste
- chopped fresh mint or parsley
- pistachios
- crumbled feta cheese
- Moroccan rub:
- 3 TBS Paprika
- 2 TBS ground cumin
- 2 TBS ground corriander
- 3 TBS sugar
- 4 tsp salt
- 2 tsp ground cardamom
- 2 tsp ground cinnamon
- 2 tsp ground cloves
- 2 tsp nutmeg
- 4 tsp ground red chili
Moroccan Chicken With Kale and Roasted Squash
By sarahstpierre
Calories 505 Fat 15g Sat Fat 3g Cholesterol 94mg Sodium 616mg Protein 40g Carbohyd
- 1 large acorn squash (about 2 pounds)—halved, seeded, and sliced 1/2 inch thick
- 3 tablespoons olive oil
- kosher salt and black pepper
- 4 6-ounce boneless, skinless chicken breasts
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- 1 bunch kale, thick stems removed and leaves torn (about 6 cups)
- 1 cup pitted prunes, halved
- 2 cloves garlic, chopped
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