Best 5 Moroccan Spiced Tomato Chicken Recipes

MOROCCAN CHICKEN TAGINE

Steps:

• Combine the spices in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside.
• Season both sides of chicken pieces with 2 teaspoons salt and ½ teaspoon pepper. Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke. Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes; using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more. Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard. Pour off and discard all but 1 tablespoon of fat from the pan.
• Reduce the heat to medium. Add the onion and cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water now and then if the pan gets too dark). Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and ¼ teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes.
• Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more.
• Stir in the olives, reserved lemon zest-garlic mixture, cilantro, and 1 tablespoon of the lemon juice; taste the sauce and adjust seasoning with salt, pepper, and more lemon juice, if desired. Serve with couscous.
• Note: Don't fret too much over trimming the chicken thighs. The skin gets removed midway through the cooking process and most of the fat will cook off and get drained. I usually just take kitchen shears and quickly snip off any excess skin or fat. Cracked green olives are olives that have been 'cracked' or split open before curing, allowing the brine or marinade to penetrate. You can find them in your supermarket's olive bar, or substitute any green olive that you like.
• Make-Ahead: After you have completed the step of cooking the carrots, the dish can be refrigerated for up to 2 days. To serve, gently warm on the stove until the chicken is heated through, then proceed to the step where the olives and remaining ingredients are added.

MOROCCAN-SPICED CHICKEN

Steps:

• Place a rimmed baking sheet on the center rack of oven and preheat oven to 450 degrees. Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper, and the oil in a small bowl. Rub spice paste all over chicken.
• Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken. Bake until chicken registers 165 degrees on an instant-read thermometer and juices run clear, 30 to 35 minutes. Let stand for 10 minutes. Season with salt and pepper, and serve with pan juices and roasted lemon wedges on the side.

MOROCCAN-SPICED TOMATO CHICKEN

Steps:

• Spray the inside of the crock with nonstick cooking spray. Heat the oil in a large skillet over medium-high heat until hot. Add the almonds and cook, stirring, until golden, 1 minute. Remove from skillet with slotted spoon and set aside to drain on paper towels. When cool, coarsely chop.
• Add garlic to the skillet and cook, stirring, until just fragrant about 20 seconds. Add the chicken to the skillet and cook, turning once, until lightly browned (4 - 5 minutes). Transfer the contents of the skillet to the slow cooker.
• Combine salsa, currants, honey, cumin, and cinnamon and pour over the chicken. COver and cook on LOW for 2 to 2 1/2 hours, until the chicken is fork-tender and the juices run clear when pierced with a fork.
• Season with salt and pepper. Serve hot, topped with toasted almonds.

MOROCCAN CHICKEN WITH TOMATOES AND HONEY

Steps:

• Heat 2 T oil in a large pan or pot. Add the chicken, tomatoes, ginger, cinnamon and saffron or turmeric.
• Cover, and cook over low heat, stirring from time to time, for 1 hour.
• Set oven at 400 deg F/200 deg Celsius.
• Remove chicken from pot, and roast in oven to brown slightly.
• Meanwhile, cook the sauce in the pot, uncovered, to thicken slightly. It should be like a sizzling cream. Stir all the time.
• Then add the honey and stir in well.
• Remove chicken from the oven, and return chicken to the pot. If the sauce is a nice consistency, turn heat very low so it does not reduce further.
• Heat the leftover 1 T oil in a separate pan and add the almonds. Cook for a few moments only (it burns easily, so stir it) Then add the sesame seeds, and cook briefly as well, until lightly toasted.
• Serve the chicken hot, covered with the sauce and sprinkled with the toasted nuts.

SPICED TOMATO DIPPING SAUCE - MOROCCAN STYLE

Steps:

• Saute onion, garlic, ginger and spices in olive oil in large saucepan over moderately low heat.
• Stir frequently until onion is softened, about 4 minutes.
• Stir in vinegar and simmer over moderately low heat about 1 minute.
• Add tomatoes with juice and brown sugar.
• Increase heat slighly and simmer, stirring occasionally until slightly thickened, about 30 minutes.
• Cool slightly.
• Puree sauce in blender or food processor until smooth.
• Be careful when blending hot liquids.
• Serve at room temp or slightly warmer.