Best 4 Moroccan Style Chicken With Butternut Squash Noodles Recipes

MOROCCAN CHICKEN AND SQUASH

Steps:

• Combine the squash, turnip, leek and raisins in a 6-quart slow cooker. Season the chicken with salt and pepper and place on top of the vegetables.
• Whisk the chicken broth, tomato paste, cumin, coriander, turmeric, lemon zest and juice, and 1 teaspoon salt in a large bowl. Pour the mixture over the chicken and vegetables. Cover and cook on high, 4 hours.
• Serve the chicken and vegetables with couscous; drizzle with some of the cooking liquid. Top with cilantro.

MOROCCAN CHICKEN

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.

INSTANT POT® CHICKEN TAGINE WITH BUTTERNUT SQUASH AND SPINACH

Steps:

• Stir 2 tablespoons oil, 2 1/2 teaspoons kosher salt, cinnamon, cumin, paprika, coriander, and 1/2 teaspoon black pepper together in a small bowl to form a paste. Toss 1 tablespoon paste with chicken in a medium bowl.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat remaining oil until shimmering, about 1 minute. Add onion and 1 teaspoon kosher salt; cook, stirring occasionally, until softened, about 6 minutes.
• Stir in remaining spice paste, garlic, and ginger. Cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in water, scraping up any browned bits from the bottom using a wooden spoon. Add butternut squash, tomatoes with their juices, and chicken; stir to combine, then distribute mixture in an even layer. Close and lock the lid and move the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Stir spinach into the pot and cover without locking the lid into place. Let stand until spinach wilts, about 3 minutes. Stir in lemon juice and zest; taste, and season with salt and pepper.

SLOW COOKER CHICKEN TAGINE WITH BUTTERNUT SQUASH

Steps:

• Put the squash and dates into a 6- to 8-quart slow cooker. Season generously with salt and pepper. In a small bowl, combine the cinnamon stick, sweet paprika, turmeric, cumin, hot smoked paprika, ground ginger, cloves and cayenne and set aside.
• Warm the oil in a large skillet over medium-high heat. Pat the chicken dry and season it generously with salt. Working in two batches, put the chicken in the skillet skin side down and cook without moving it until the skin is deeply golden, crisp, and releases fairly easily from the bottom of the pan, about 5 to 8 minutes per batch. (You need to brown only the skin side.) Transfer the chicken to the slow cooker, nestling the thighs skin side up and in one crowded layer on top of the squash.
• Decrease the stovetop heat to medium. If there is a lot of rendered fat in the pan, pour off all but a thin layer to cover the entire bottom of the skillet. Add the onion, season with salt, and cook, stirring to scrape up the browned bits on the bottom of the pan, until the onion is softened, about 5 minutes. Add the ginger and garlic, and cook, stirring, until fragrant, about 1 minute. Add the reserved spices and stir well for about 30 seconds, until the mixture is a uniform brick red. Add the lemon juice, stir well to incorporate the browned bits, then scrape the mixture over the top of the chicken, making sure to include any spice-stained oil that remains.
• Cook on low until the squash and chicken are very tender and the flavors are mellow, at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The dish will hold on warm for another 2 hours before the chicken starts to dry out. Remove and discard the cinnamon stick. Add lemon juice and salt to taste and fold in the chopped parsley and scallions. Serve with couscous or pita, topped with yogurt and toasted almonds, if desired.