Tantalize your taste buds with a culinary journey to the vibrant lands of Morocco with this delectable Moroccan braised chicken with orange couscous recipe. This dish encapsulates the essence of Moroccan cuisine, blending aromatic spices, tender chicken, and fluffy couscous with a delightful twist of orange.
Embark on a sensory adventure as you marinate the chicken in a tantalizing blend of Moroccan spices, garlic, and herbs, infusing it with a burst of flavor. The chicken is then braised to perfection, emerging succulent and fall-off-the-bone tender, while the orange segments add a vibrant citrusy note to the dish.
Accompanying the flavorful chicken is a delightful orange couscous, a staple of Moroccan cuisine. Semolina pearls are transformed into fluffy couscous, infused with the zesty essence of orange zest and juice, creating a light and refreshing complement to the rich braised chicken.
This recipe also includes a vibrant Moroccan carrot salad, a refreshing and crunchy side dish that adds a pop of color and texture to the meal. The carrots are tossed in a tangy dressing of lemon juice, cumin, and coriander, creating a delightful balance of flavors.
To complete this culinary adventure, a traditional Moroccan mint tea recipe is also featured, a refreshing and aromatic beverage that perfectly complements the flavors of the braised chicken and couscous. The tea is infused with fresh mint leaves, offering a soothing and invigorating finish to your Moroccan feast.
MOROCCAN APRICOT CHICKEN
Traditionally, this Moroccan chicken with apricots dish includes chili pepper paste, but I use chili sauce in my version. Serve it alone or with couscous for a heartier meal. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.
Nutrition Facts : Calories 482 calories, Fat 21g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 633mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 5g fiber), Protein 28g protein.
MOROCCAN-INSPIRED CHICKEN COUSCOUS
Easy chicken couscous dinner with baked chicken thighs, warm Moroccan spices and fluffy couscous! If you like, add a big salad to start the meal.
Provided by Suzy Karadsheh
Categories Main Course
Time 1h
Number Of Ingredients 19
Steps:
- Heat the oven to 425 degrees F.
- Make the seasoning rub. In a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. Whisk to combine.
- Pat the chicken dry and season with kosher salt and black pepper on both side. Pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. Set aside for now.
- Put the vegetables and onions in a mixing bowl. Season with kosher salt and black pepper and pour the remaining seasoning rub. Toss to combine.
- Transfer the chicken and vegetables to a large baking pan or rimmed sheet pan.
- Bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. The vegetables should also soften and gain some char.
- While the chicken and veggies are baking, prepare the couscous. Boil the water or both until bubbling. Heat a tablespoon of olive oil in a saucepan. Add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. Season with kosher salt and ½ teaspoon ground cinnamon. Add the boiled water. Immediately turn the heat off and cover the saucepan. Leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid. When ready, add the fresh parsley and fluff the couscous with a fork.
- When the chicken is fully cooked through, remove it from the oven. Spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices. Finish with the raisins, if you like.
Nutrition Facts : Calories 492.6 kcal, Carbohydrate 31.6 g, Protein 23.5 g, SaturatedFat 7.7 g, TransFat 0.1 g, Cholesterol 110.7 mg, Sodium 399.6 mg, Fiber 4 g, UnsaturatedFat 21.2 g, ServingSize 1 serving
MOROCCAN BRAISED CHICKEN
The prunes and spices are what makes this Moroccan dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h20m
Number Of Ingredients 8
Steps:
- In a large (5-quart) heavy pot, heat 2 tablespoons oil over medium-high. Season chicken generously on all sides with salt and pepper. Place 3 chicken legs in pot; cook, turning once, until browned, about 10 minutes total. Transfer to a plate. Repeat with remaining chicken and oil.
- Add onion and 1/4 cup water to pot; cook, stirring to loosen browned bits on bottom. Add turmeric, ginger, and cinnamon; cook, stirring occasionally, until onion has softened, about 5 minutes. Return chicken to pot. Add 2 cups water and half the prunes; bring to a boil. Reduce heat; partially cover, and simmer until chicken is cooked through and very tender, about 45 minutes.
- Transfer chicken to a platter; cover tightly with aluminum foil to keep warm. Add remaining prunes to pot; raise heat to high. Continue to cook, stirring occasionally, until sauce has thickened, about 10 minutes more. If not serving immediately, top chicken with sauce, cover and refrigerate up to 1 day in an airtight container. Otherwise, divide chicken among serving plates, and top with sauce.
SKILLET CHICKEN AND PEARL COUSCOUS WITH MOROCCAN SPICES
This one-pan meal, which is inspired by the tagines of North Africa, is prepared in a deep skillet or Dutch oven instead of the traditional clay pot. Briefly marinate bone-in chicken thighs in lime juice, garlic, cumin and olive oil, then brown and set aside. (If you're short on time, skip the marinade; simply add the ground cumin when you're toasting the other spices in the chicken fat.) Stir in harissa, cinnamon and turmeric, toast until fragrant, then add quick-cooking pearl couscous and the chicken, so everything finishes cooking together. Top the finished dish with a fistful of roughly chopped tender herbs and lime zest for a jolt of brightness.
Provided by Colu Henry
Categories dinner, one pot, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the chicken thighs, lime juice, olive oil, garlic and cumin. Season well with salt and pepper and stir together until the chicken is well coated in the marinade; set aside at room temperature for 25 to 30 minutes.
- In a deep, 12-inch skillet or Dutch oven with a lid, heat the grapeseed or canola oil over medium-high. When it shimmers, lift the chicken out of the marinade, allowing any excess liquid to drip back into the bowl, then add the chicken to the skillet, skin-side down. Working in batches, if necessary, to avoid crowding the pan, cook until the chicken is well browned on both sides, about 6 minutes per side. Remove and set aside on a plate.
- Reduce heat to medium, add the leek and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes, scraping up any brown bits that have formed on the bottom of the pan. Stir in the harissa paste, turmeric and cinnamon, and cook until lightly toasted, 1 to 2 minutes. Season well with salt.
- Add the couscous to the pan and stir until well coated in the spiced leek oil. Add the stock and bring to a boil. Turn heat to low and add the chicken back to the pan, skin-side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, 10 to 15 minutes. If you're lucky, some of the couscous may slightly stick to the bottom of the pan, creating well-seasoned crispy bites.
- Remove from the heat and remove the lid. Scatter with the herbs, if using, and the lime zest, then serve from the pan.
MOROCCAN BRAISED CHICKEN
This recipe has been submitted for play in ZWT9 - Morocco. This recipe is from cookbook: Fight Back With Food. In this tasty version chicken breasts are braised with chickpeas, lemon, cilantro and apricots. Yummy!
Provided by Baby Kato
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl combine the apricots and the boiling water, let stand 10 minutes. Strain the apricots, reserving the the water, then dice the apricots. Set aside both the water and apricots until needed.
- In a large skillet, heat the oil over medium heat, add the chicken and saute for 3 minutes per side or until golden brown. Transfer the chicken to a plate.
- Add the onion and garlic to the skillet and cook 7 minutes, then add the celery and cook for 3 more minutes.
- Stir in the apricots and the reserved liquid, the chickpeas, tomatoes, lemon zest, lemon juice, coriander and pepper.
- Bring to a boil and return the chicken to the pan, reduce to a simmer, cover and cook for 15 minutes or until the chicken is cooked through.
- Stir in the cilantro and serve.
Nutrition Facts : Calories 342.4, Fat 7.7, SaturatedFat 1.3, Cholesterol 75.5, Sodium 656.4, Carbohydrate 39.5, Fiber 6.8, Sugar 16, Protein 30.9
MOROCCAN BRAISED CHICKEN WITH ORANGE COUSCOUS
Number Of Ingredients 29
Steps:
- Moroccan Chicken
- Preheat oven to 325 F.
- Heat 6 3/4 quart Dutch oven over medium heat.
- Season chicken pieces with salt and pepper. Dredge them in the flour, shaking off any excess.
- Add olive oli to the heated Dutch oven. Place half of the chicken pieces in the pot, skin side down. Salute on both sides until golden-brown. Remove and reserve, and repeat with remaining chicken pieces.
- Pour off most of the fat from the Dutch oven. Over low heat, add the fennel, onion and bay leaf. Sweat until tender. Add chopped garlic and sweat 2-3 minutes.
- Add coriander, cumin, cinnamon, cayenne, tomato paste and 2 teaspoons salt. Add white wine and reduce by half.
- Add chicken stock, lemon zest, lemon juice, cilantro leaves, honey and tomatoes. Place the chicken thighs into the pot. Bring to a simmer, cover and place in the oven.
- Cook 30 minutes, then return to the stovetop.
- Add the eggplant, zucchini, olives and chicken breasts. Bring to a simmer. Cover the pot and return to the oven. Cook 15 minutes. Remove from the oven and serve with orange couscous
- Orange Couscous
- In a large saucepan, bring orange juice and salt to a boil. Stir in the couscous and cover.
- Turn off the heat. Let steam 5 minutes, then fluff with a fork. Stir in olive oil.
Tips:
- Choose the right chicken: Use a whole chicken or chicken pieces with bones and skin for the best flavor.
- Brown the chicken well: Browning the chicken before adding the liquid helps to develop its flavor.
- Use a variety of spices: The spices in this recipe are essential for its flavor. Don't be afraid to experiment with different combinations.
- Cook the couscous properly: Couscous is a delicate grain that can easily be overcooked. Be sure to follow the package directions carefully.
- Add the orange zest and juice at the end: The orange zest and juice add a bright, citrusy flavor to the dish. Add them at the end of cooking so that they don't lose their flavor.
Conclusion:
Moroccan braised chicken with orange couscous is a delicious and flavorful dish that is perfect for a special occasion. The chicken is tender and juicy, and the couscous is light and fluffy. The orange zest and juice add a bright, citrusy flavor to the dish. This recipe is sure to impress your guests!
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