Best 3 Casablanca Chutney Chicken Recipes

Tantalize your taste buds with the Casablanca Chutney Chicken, a delectable dish inspired by the vibrant flavors of Morocco. This culinary journey begins with tender chicken marinated in a blend of aromatic spices, infusing it with a captivating depth of flavor. The chicken is then seared to perfection, creating a succulent and crispy exterior. The star of the show, the chutney, is a harmonious blend of sweet and tangy flavors, featuring juicy apricots, plump raisins, and a hint of zesty ginger. This tantalizing sauce complements the chicken beautifully, creating a symphony of flavors that will leave you craving more.

Alongside the main recipe, this article offers a treasure trove of culinary delights. Discover the secrets of creating the perfect chutney, with variations that cater to different taste preferences. Experiment with the Apricot and Fig Chutney, a delightful combination of sweet and savory flavors, or the tangy and spicy Pineapple Chutney, sure to add a vibrant kick to your meals. For those who prefer a milder option, the Apple Chutney offers a sweet and delicate balance of flavors.

Venture into the realm of spice blends with the Moroccan Spice Mix, a carefully curated blend of aromatic spices that will transport your taste buds to the bustling souks of Marrakech. Learn the art of making Moroccan Preserved Lemons, a staple ingredient in Moroccan cuisine that adds a unique briny and citrusy flavor to dishes. And for a refreshing accompaniment to your culinary creations, explore the recipe for Pickled Onions, adding a tangy and crunchy element to your meals.

Let's cook with our recipes!

CHUTNEY CHICKEN

Chutney Chicken image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

Ingredients

12 pieces bone-in skin-on chicken, mix of chicken thighs, legs and quartered breast
2 tablespoons olive or vegetable oil
Salt and pepper
2 tablespoons butter
2 teaspoons cumin seeds
1 1/2 inches ginger, grated
4 cloves garlic, chopped
2 chiles such as red finger, Fresno or jalapeno, seeded and chopped
1 1/2 cups chicken stock
1 cup mango chutney, such as Patek's or Major Grey's
One 14-ounce can diced tomatoes or petite diced tomatoes
1/2 cup unsweetened shredded coconut
1 1/2 cups brown or white long-grain rice
1/2 cup slivered almonds, toasted
1 lime, juiced
1 bunch scallions, thinly sliced on an angle
Chopped fresh cilantro or parsley, for garnish

Steps:

Pat the chicken dry with paper towels. Heat a large skillet or cast-iron skillet over medium-high heat with a tablespoon of oil, a turn of the pan. Sprinkle the chicken with salt and pepper on both sides and brown well. Remove to plate and repeat for the remaining chicken. Reduce the heat to medium and add the butter, when it foams add the cumin and stir a few seconds. Then add the ginger, garlic, chiles and stir another 1 to 2 minutes. Puree the stock and chutney together in a blender or food processor. Then add the chutney mixture to the pan and combine with the tomatoes. Slide the chicken back in and turn to coat. Reduce the heat and simmer until cooked through, 8 to 10 minutes more. Cool and store in the refrigerator for a make-ahead meal.
To serve, reheat the chutney chicken on the stovetop over medium heat. Toast the coconut until golden brown and fragrant. Cook the rice to tender, according to package directions. Fluff the rice and add the coconut, almonds, lime juice and some salt and pepper. Serve shallow bowls of rice topped with the chutney chicken and garnish with scallions and cilantro.

SOUTH AFRICAN CHUTNEY CHICKEN

South African chutney chicken image

Top chicken thighs with garlic, chilli and mango chutney for an easy meal that takes just 5 minutes to prep - then simply roast in the oven

Provided by Good Food team

Categories Dinner, Main course

Time 55m

Number Of Ingredients 9

Ingredients

1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 red chilli, deseeded and finely chopped
6 tbsp mango chutney
1 tbsp Worcestershire sauce
6 tbsp mayonnaise
8 chicken thighs, skin on and bone in
green salad, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan over a medium heat and cook the onion, garlic and chilli for a few mins until softened. Stir in the chutney, Worcestershire sauce and mayonnaise. Taste and season.
Arrange the chicken on a foil-lined baking tray and spoon over the chutney mixture. Roast the chicken in the oven for 40-45 mins until cooked through and sticky. Serve with a green salad.

Nutrition Facts : Calories 450 calories, Fat 35 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Protein 21 grams protein, Sodium 1.3 milligram of sodium

CASABLANCA CHICKEN

Casablanca Chicken image

Very North African in flavour! Spice mix can be used with fish and a flavouring for rice. You could serve this dish with Couscous, rice, pilaf or even steamed baby potatoes

Provided by Norahs Girl

Categories Chicken

Time 13m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 large boneless skinless chicken breasts
2 teaspoons olive oil
oil (for sauteing)
1 tablespoon finely grated orange rind
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon chili powder
1 teaspoon dried parsley
1 teaspoon lemon pepper
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon sugar
1 pinch ground cloves

Steps:

Brush chicken breasts with olive oil and sprinkle with enough spice mix to coat both sides.
Heat about a tbs of oil in a pan and sauté the chicken for about 4 minutes each side (careful not to overcook!).
For spice mix: Combine everything and store in a jar or bottle.

Tips:

If using boneless, skinless chicken breasts, flatten them to an even thickness before searing.
Use a large enough skillet to accommodate the chicken breasts in a single layer.
Sear the chicken breasts over medium-high heat until they are browned on both sides.
Transfer the chicken breasts to a slow cooker.
Add the chutney, onion, garlic, ginger, and tomatoes to the slow cooker.
Cover and cook on low heat for 6-8 hours, or until the chicken is cooked through.
Serve the chicken with rice or your favorite side dish.

Conclusion:

Casablanca chutney chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is cooked in a flavorful chutney sauce that is made with tomatoes, onions, garlic, ginger, and spices. The combination of sweet and savory flavors in the chutney sauce pairs perfectly with the tender chicken. This dish can be served with rice, noodles, or your favorite side dish. It is also a great option for a party or potluck.