Tantalize your taste buds with a culinary journey to North Africa, where aromatic spices and succulent chicken come together in a harmonious symphony of flavors. This article presents a collection of enticing recipes that capture the essence of North African cuisine, offering a delightful blend of bold spices, tender chicken, and captivating aromas. From the classic Moroccan Chicken Tagine to the vibrant Algerian Chicken with Apricots and Honey, each recipe promises a unique taste adventure. Discover the secrets of creating flavorful marinades, aromatic spice blends, and tantalizing sauces that will transform ordinary chicken into extraordinary dishes. Embark on a culinary expedition and let the vibrant flavors of North Africa dance on your palate.
Inside this article, you'll find:
1. **Moroccan Chicken Tagine:** Immerse yourself in the rich traditions of Morocco with this classic tagine recipe. Chicken, succulent vegetables, and an enchanting blend of spices simmer together in a traditional tagine or Dutch oven, creating a flavorful and aromatic dish that will transport you to the heart of North Africa.
2. **Algerian Chicken with Apricots and Honey:** Experience the sweet and savory harmony of Algeria with this tantalizing chicken dish. Apricots, honey, and a vibrant array of spices create a delightful glaze that coats tender chicken, resulting in a symphony of flavors that will leave you craving more.
3. **Tunisian Chicken Brik:** Discover the crispy, golden delight of Tunisian chicken brik. Layers of filo dough encase a filling of tender chicken, aromatic spices, and herbs, creating a delightful appetizer or light meal that showcases the culinary artistry of Tunisia.
4. **Libyan Chicken Mafloof:** Embark on a culinary adventure to Libya with this flavorful chicken mafloof. Succulent chicken is slow-cooked in a fragrant tomato sauce, infused with the warmth of spices and the vibrant flavors of bell peppers and onions. Served over fluffy couscous, this dish promises a satisfying and comforting meal.
5. **Egyptian Chicken Molokhia:** Experience the ancient culinary heritage of Egypt with chicken molokhia. Tender chicken simmers in a rich, emerald-green sauce made from molokhia leaves, garlic, and a blend of spices, resulting in a dish that is both visually stunning and incredibly flavorful.
NORTH AFRICAN CHICKEN AND RICE
I'm always looking to try recipes from different cultures, and this one is a huge favorite. We love the spice combinations. This cooks equally well in a slow cooker or a pressure cooker. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a 3- or 4-qt. slow cooker, combine onion and oil. Place chicken thighs on top of onion; sprinkle with next 7 ingredients. Top with raisins, olives, lemon and garlic. Add broth. Cook, covered, on low until chicken is tender, 4-5 hours. Serve with hot cooked rice.
Nutrition Facts : Calories 386 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 556mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 3g fiber), Protein 25g protein.
NORTH AFRICAN SPICED CHICKEN
Make and share this North African Spiced Chicken recipe from Food.com.
Provided by CaliforniaJan
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the grill to medium-high.
- Combine all the spices in a small bowl. Brush both sides of fish fillets or chicken breasts with oil. Rub 1 side of the chicken breasts with the rub and grill, rub side down, until golden brown and a crust has formed, about 4 minutes. Flip over and continue cooking for 3 to 5 minutes.
GRILLED CHICKEN BREASTS WITH NORTH AFRICAN SPICE PASTE
Categories Chicken Pepper Marinate Backyard BBQ Dinner Spice Grill/Barbecue Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Prepare grill for direct-heat cooking with medium-hot charcoal.
- Coarsely grind chiles, spice seeds, garlic, and peppercorns in grinder or with mortar and pestle, then stir together with salt and oil in a bowl to form a spice paste. Rub paste all over chicken.
- Oil grill rack, then grill chicken, skin sides down first, over coals, turning over occasionally and moving around if flare-ups occur, until browned, 4 to 5 minutes total.
- Move chicken to area with no coals underneath, arranging chicken so that thicker sides are closest to coals, then cover with inverted roasting pan and grill, turning chicken over once, until just cooked through, 15 to 17 minutes. Transfer to a platter and let stand 5 minutes before serving.
NORTH AFRICAN CHICKEN TAGINE
This easy and freezable chicken tagine is sure to be a family favourite. It's rich, full of depth of flavour and ideal for feeding a hungry crowd
Provided by Good Food team
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C/gas 4. Cut each chicken breast in half, then season all the chicken. Heat the oil in a mediumsize ovenproof casserole dish. Add the chicken, skin-side down, and brown well all over - you can do it in batches. Remove from the pan and set aside.
- Lower heat slightly, add the shallots to the pan and cook until golden brown all over. Add the garlic and grated ginger and cook for 30 secs before adding all the spices and cooking for 1 min more.
- Throw the butternut squash into the pan and stir to coat in the spices. Arrange the chicken, skin side uppermost, on top of the shallots and squash. Pour over the stock and drizzle in the honey. Bring to a gentle simmer, then transfer to the oven to bake for 40 mins until tender. Scatter with the coriander and serve with couscous and a bowl of harissa, if you like.
Nutrition Facts : Calories 630 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 58 grams protein, Sodium 0.86 milligram of sodium
NORTH AFRICAN MEATBALLS
In France, meatballs are called boulettes, and by far the favorite versions are the spice-scented North African type. Most of the neighborhood Tunisian and Moroccan restaurants in Paris offer them, served as an appetizer or a side, or in a fragrant main-course tagine with couscous. This recipe is an amalgam of several that I found on my bookshelf, among them one called boulettes tangéroises in an old French cookbook. Since I like things a bit spicier, my boulettes are more like Tunisian ones, in which hot pepper is more assertive.
Provided by David Tanis
Categories dinner, main course
Time 1h15m
Yield 4 to 6 servings, about 36 meatballs
Number Of Ingredients 33
Steps:
- Make the sauce: Heat oil over medium-high heat in a wide, heavy bottomed saucepan. Add onion and cook without browning until softened, about 5 minutes. Add garlic, tomato paste, cinnamon and saffron, and stir well to incorporate. Season generously with salt and pepper, and allow to sizzle for 1 minute more. Add broth and simmer gently for 5 minutes. May be made several hours in advance, up to a day.
- Make the meatballs: Put bread cubes and milk in a small bowl. Leave bread to soak until softened, about 5 minutes, then squeeze dry.
- In a mixing bowl, put squeezed-out bread, ground meat and egg. Add salt, pepper, garlic, nutmeg, ginger, turmeric, paprika, cayenne, cloves, coriander and cumin. Mix well with hands to distribute seasoning. Add 2 tablespoons each of parsley, cilantro and scallion, and knead for a minute. May be prepared several hours in advance, up to a day.
- With hands, roll mixture into small round balls about the size of a quarter. Dust balls lightly with flour. Heat a few tablespoons of oil, or a quarter-inch depth, over medium-high heat and fry meatballs until barely browned, about 2 minutes per side. Drain and blot on paper towel. Simmer meatballs in saffron-tomato sauce, covered, over medium heat for about 20 minutes, until tender.
- Meanwhile, make the couscous, if desired: Cook according to package directions, fluff gently and stir in butter and raisins. Season with salt and cinnamon, and toss well.
- Garnish meatballs with remaining parsley, cilantro and scallion. Serve with couscous and roasted tomatoes if desired.
Tips for Making North African Spiced Chicken:
- Use a whole chicken: This will give you more flavor and juiciness than using chicken breasts or thighs alone.
- Marinate the chicken for at least 30 minutes: This will help the flavors penetrate the meat and make it more flavorful.
- Use a variety of spices: The combination of cumin, coriander, paprika, and cayenne pepper gives this dish its distinctive North African flavor.
- Don't be afraid to adjust the spices to your taste: If you like things spicy, add more cayenne pepper. If you prefer a milder flavor, reduce the amount of chili pepper.
- Roast the chicken at a high temperature: This will help the skin get crispy and the meat will cook through quickly.
- Serve the chicken with a variety of sides: Rice, couscous, roasted vegetables, or a simple salad are all great options.
Conclusion:
North African spiced chicken is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The combination of spices gives the chicken a unique and delicious flavor, and the roasting method ensures that the meat is juicy and tender. Serve this dish with a variety of sides for a complete and satisfying meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #very-low-carbs #main-dish #poultry #easy #low-fat #chicken #dietary #low-saturated-fat #low-calorie #high-protein #low-carb #high-in-something #low-in-something #meat #chicken-breasts #3-steps-or-less
You'll also love