Best 4 Moroccan Chicken With Prunes Honey And Almonds Recipes
Embark on a culinary journey to Morocco with this delectable dish of chicken tantalizingly combined with the sweetness of prunes, honey, and the nutty crunch of almonds. This Moroccan Chicken with Prunes, Honey, and Almonds is a harmonious blend of flavors and textures that will delight your taste buds. Originating from the vibrant streets of Morocco, this dish is a symphony of spices, aromatic herbs, and fresh ingredients that come together to create a dish that is both flavorful and visually appealing. Join us as we explore the intricacies of this dish, unraveling the secrets behind its unique taste profile, and guiding you through the steps to recreate this culinary masterpiece in your own kitchen.
_Apart from the main recipe, you'll also discover variations that cater to different dietary preferences._
* **Moroccan Chicken with Prunes, Honey, and Almonds (Gluten-Free):** Savor the classic flavors of this dish while accommodating gluten sensitivities. This variation uses gluten-free flour or cornstarch as a thickener, ensuring that those with celiac disease or gluten intolerance can enjoy this delightful meal.
* **Moroccan Chicken with Prunes, Honey, and Almonds (Paleo):** Transport yourself to the ancient roots of cuisine with this paleo-friendly rendition. By excluding grains, legumes, and processed sugars, this variation embraces a primal approach to eating while still delivering the captivating flavors of the original dish.
* **Moroccan Chicken with Prunes, Honey, and Almonds (Vegan):** Experience the vibrant flavors of Morocco without compromising your vegan lifestyle. This plant-based version swaps chicken for tofu or tempeh, relying on the richness of vegetables and aromatic spices to create a satisfying and flavorful dish.
Whether you're a seasoned cook or embarking on a culinary adventure, these recipes will guide you through the process of creating a memorable Moroccan feast. Let the tantalizing aromas and flavors transport you to the heart of Morocco, where culinary traditions and warm hospitality intertwine.
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 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!
Provided by Sarah and Annette
Categories World Cuisine Recipes African North African Moroccan
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
- Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
- Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.
Nutrition Facts : Calories 286.4 calories, Carbohydrate 27.9 g, Cholesterol 66.8 mg, Fat 3.7 g, Fiber 6.3 g, Protein 36 g, SaturatedFat 0.8 g, Sodium 2127.8 mg, Sugar 4.6 g
SPICED MOROCCAN CHICKEN WITH ONIONS AND PRUNES
Steps:
- Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions and garlic to same skillet. Sauté until onions begin to soften, about 3 minutes. Mix in flour, ginger, cinnamon and cumin; stir 1 minute. Gradually whisk in broth. Add prunes, lemon juice and honey. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes. Return chicken to skillet. Simmer until heated through, about 2 minutes. Season with salt and pepper.
- Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.
MOROCCAN TAGINE OF CHICKEN WITH PRUNES, APRICOTS, AND ALMONDS
In the heart of Dijon, at the Municipal Museum, right next door to the majestic stone kitchen of the dukes of Burgundy, Alette Lévy checks coats. Once the owner of Dijon's only kosher butcher shop, she talks food between customers, such as this chicken-tagine recipe she makes for her French friends. The trick to this recipe is to put the almonds in the microwave for 3 minutes, to make them crackly. This way you don't run the risk of burning them, the way I always seem to do when I forget them in the oven or frying pan. Alette told me you can substitute lamb for the chicken.
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a Dutch oven or other large, heavy frying pan with a cover. Add the onions, and sauté slowly until golden. While the onions are cooking, season the chicken pieces well with salt and pepper, and sprinkle with cinnamon. Push aside the onions and tuck the chicken pieces into the pan. Brown them well on all sides.
- Add the prunes, raisins, and apricots to the chicken pieces, along with the saffron, cumin, and paprika, and a cup of water. Simmer, covered, stirring occasionally, for about 40 minutes, or until the chicken is cooked and most of the liquid has evaporated. (Add more water if necessary.)
- Just before serving, toast the almonds in the microwave for 3 minutes, and sprinkle them over the chicken. Serve with saffron rice (see page 278).
Tips:
- To achieve the best flavor, use ripe and juicy prunes. If they are too dry, soak them in warm water for a few minutes before using.
- If you don't have ground cinnamon, you can use 1 teaspoon of cinnamon powder instead.
- To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- If you don't have a tagine, you can use a Dutch oven or a large pot with a lid.
- Serve the chicken with steamed couscous, rice, or your favorite side dish.
Conclusion:
Moroccan chicken with prunes, honey, and almonds is a flavorful and elegant dish that is perfect for a special occasion or a weeknight meal. The combination of sweet and savory flavors is sure to please everyone at the table. With just a few simple ingredients and a little bit of time, you can create a delicious and authentic Moroccan dish that will transport you to the bustling souks of Marrakech.
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