cup LAND O LAKES® Cinnamon Sugar Butter Spread
small (1/2 cup) yellow onion, thinly sliced
medium (1 cup) red bell pepper, cut into strips
pound boneless skinless chicken breasts, cut into 1-inch pieces
teaspoon finely chopped fresh garlic
teaspoon ground red pepper
cup chopped fresh cilantro
Cooked rice or couscous, if desired
Melt Cinnamon Sugar Butter Spread in 12-inch skillet until sizzling; add onion. Cook over medium-high heat until onion is crisply tender (2 to 3 minutes); add bell pepper. Continue cooking until bell pepper is crisply tender (2 to 3 minutes).
Add chicken, garlic, salt and red pepper. Cook, stirring occasionally, until chicken is browned and no longer pink (5 to 7 minutes). Add orange juice and raisins. Cook, stirring occasionally, until heated through (1 to 2 minutes). Stir in cilantro.
Serve immediately over cooked rice or couscous, if desired.
Serving Size: 1 Serving (without rice or couscous)
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 3 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- A flavorful one-dish entrée.
Moroccan Chicken with Green Olives and Lemon
Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper sauté until golden brown, about 8 minutes. Add next 5 ingredients stir 1 minute. Add broth bring to boil. Sprinkle chicken with and pepper add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.
How would you rate Moroccan Chicken with Green Olives and Lemon?
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Absolutely LOVE this recipe - the gravy is so completely delicious. I make this about once every 2 months and love it every time. Really recommend.
This recipe is awesome. Instead of harissa, I use Thai kitchen roasted red chili paste. I also use boneless skinless chicken thighs. Instead of water I use chicken broth. I dont rub the chicken just throw everything into the pan and cook for an hour until chicken is tender. Then sometimes I reduce the sauce more. I serve it with couscous and veggies. I am a personal chef and I have many clients who want this again and again.
This was just terrible. And I used fresh herbs and my homemade harissa. Not worth the effort. And I am someone who loves lots of herbs and spices in a dish. Will never make again. If you want a great recipe to use your harissa try the harissa marinated top sirloin tips at this site. (#359335)(and cook longer than they say.more like 1-1/2 hour)
Flavor is BORING! I added red pepper flakes just to give it interest. won't make it again
this is a great recipe. very easy and delicious. I love the cooking method. I used leg quarters, marinated overnight. to the sauce, after removing the chicken, I added a can of garbanzo, a handful of apricots, and thickened with some cornstarch. I subbed saffron for turmeric, since I thought I would get lost in the mariande. Served with rice. It made a lot of sauce.
It's not easy for me to please my husband with my cooking, but this recipe was the "key to his heart," as he told me at the end of dinner. I served it with plain couscous, but the sauce was perfect over it. Next time, I will add some raisins and slivered almonds to the couscous. I used sambal oelek, as I didn't have harissa on hand, and at the end, I forgot to put in the coriander, but it was perfectly delicious without it. I also would just leave the chicken in the sauce and serve it that way, as the broiler doesn't add to the chicken - we just remove the skin anyway.
Just served this for dinner to rave reviews. I followed the recipe pretty much to a T. I didn't have any cilantro on hand and added 1/4 cup of dried apricot to the sauce reduction (I like sweet and spicy meats). Comforting and delicious! I am definitely adding it to my favorites.
This was fantastic! Great flavors, and very easy to make. In addition to all the recipe called for, I took a few recommendations from other reviewers: added some dried chili powder to the other spices, a bay leaf to the onions, and cinnamon sticks to the reduction. Also, because a friend had made them for us, I added half a preserved lemon to the reduction, and some to the spice paste. The brand of harissa I found-- Pri Mevorah--turned out to be very tame, so I won't hesitate to add more next time (and I'm not a heat fiend). Re. the chicken, I bought 8 legs and 8 thighs instead of whole chickens, and had just enough spice rub to cover them all, so I think that was a good equivalent. I will make this again. soon!
I made this sans caraway, harissa & coriander (saving myself a trip to the market), and it was still delish. I may have addded too much water (I didn't measure 4 cups, I just made sure chicken almost covered), and thus may have diluted the seasoning because I did not taste the saffron like I expected. The color was still a nice orange. The meat had some residual blood inside, so next time I may boil, bake, broil. Basically, yummy dish with some EXCELLLENT gravy to boot! Wasn't expecting the sauce to turn out so well but I may become addicted.
This was FANTASTIC. Healthy and delicious. Comforting, but not with the fat and calories of comfort food. I bought Tunisian Harissa in France and was looking for an excuse to use it. I cut the amount of Harissa in half and would even consider quartering it - it's HOT! I lowered the heat by diluting with a little water and corn starch. I used chicken breasts and did not have the chicken in the broiler. Used couscous with toasted pine nuts and raisins. Will make this again and again.
Very tasty, with a rich, deep flavor. I had a hard time finding harissa until I visited Cost Plus/World Market (and picked up the last jar!). I've since seen other recipes that call for harissa, some as simple as spreading it on a roll as an addition to a gourmet sandwich.
After a couple of bites, my husband turned to me and said "this is 4 forks!!" And he was right! I made a couple of slight modifications: - I used a cut up whole chicken (discarding the back and the organs) - I made my own harissa - I rubbed the chicken with the paste and left it to marinate for 3 hours in the fridge. I made sure the get a good amount underneath the skin - Rather than 4 cups of water, I added a 14oz can of chicken broth - I replaced the cilantro with parsley Other than that, I followed the directions and we loved this meal. I made some quinoa to soak up all of the delicious sauce. We had A LOT of sauce left over and I'll use it with either some lamb or some pork later in the week. Yum!!
Wasnt so sure about it at first but came out really nice, especially if you make it the night before and it has time to come together. I added a cinnamon stick to the mix and about 1/2 cup of raisins and 1/2 cup kalamata olives when i reduced the sauce. Added a nice kick to it. Served with couscous and toasted pine nuts. Yum!
A delicious result, but where is the garlic, the preserved lemons and the big fat green olives - I added these elements to this excellent recipe and it made for a very authentic result. I do like the idea that the chicken can be simmered directly in the water (or stock - better!) without the need to brown at that stage. I cut the birds into 8 smallish pieces, and it was a quick dish to cook. Brown in a hot oven for a few minutes and it doesn't dry out.
Good, but I agree with the reviewer that all that great spice gets lost with that much water. I too will try it again and either bake or only use about an inch of water.
Very authentic and unbelievable delicious. All recipes on this site are fantastic!
The spices in this are wonderful and I marinated it for a few hours before cooking. Unfortuantly all that great spice gets a bit lost once you add enough water to almost cover it. i think next time i'll bake or grill it instead or just add a small amount of chicken broth to braise it. Smells great!
My first feedback to this site! The other day I fancied something Moroccan, so went to Google and found this website and recipe. I cost me a bit to buy all the spices and herbs as I had none. but wanted to cook something nice for my girlfriend. It took a while to do the first time, and she was very hungry by the time I finally put it on the plate but my word did she like it! I reduced the sauce a bit much and I think it could benefit from maybe a few dried apricots and currants but when I tell you that I made it again this evening then you know how much I liked it! I served it with oven roasted peppers, corgette, onions and garlic and that set it off brilliantly. One of the best recipies I've ever cooked. Thank you!
this is a fabulous recipe! definitely adding it to my repertoire. i had harissa paste on me (in fact, i bought it on a whim, and was LOOKING for a recipe that included this ingredient when i came across this one). i skipped the browning under the broiler step--i left the chicken in the pot with the broth, and just boiled it down with the cover off. was just perfectly fine! and i served with a lemon herb couscous. my husband gave it a big thumbs up!
One of the best recipes I've tried on Epicurious (I've probably made about 20). I doubled the amount of paste made, used skinless chicken breasts, and the harissa recipe on the website (added more crushed pepper because recipe is pretty mild). Made sure to use all the paste left over and add to onions. Super flavorful.
Made this for my company's Holiday Party and was the most popular dish of the night! Even a self proclaimed "Food-snob-chicken-hater" loved this appetizer. It was especially great since it could be made ahead and required only baking on the day of the party.
I used purchased harissa, which was very HOT! The chicken was wonderful, but after reducing the cooking liquid to 3 cups, the sauce was hot enough to ignite the table napkins. Next time I'll use 1 tablespoon of purchased harissa instead of 2. Or I will use the harissa recipe on Epicurious, which is milder and very tasty.
This recipie is delicious! My husband requests it all the time ! We love it's flavor! I made it with saffron rice and prepared my own harissa using jarred bell peppers. Next time I want ti try the real bottled harissa. I heard its spicier!! Overall I love it!!
My husband and I love spicy flavorful foods and this really hits the spot! I make it with saffron rice and made my own harissa using jarred bell pepper, however it was that spicy so i'll have to try the real harissa! I love it ! My husband requests it all the time!!
I am an Indian and when i came across this recipe i thought it could be an excellent "chicken Curry" so i went ahead looking for Harissa but found none in the stores here I took help from the epicurious website and made my own Harissa as per the recipe indicated on the website, and this dish was a success. I however added a fresh bay leaf and that gave beautiful aroma while cooking the onions. Also adding chilli powder to the recipe helped me bind all the other spices together. Bottom line a definite recipe to entertain and do over and over again.
- Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.
- Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice bring to boil. Arrange all chicken in single layer in pot spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.
- Meanwhile, preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. (Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.)
- Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer chicken to large shallow bowl. Sprinkle with almonds and cilantro.
BEST MOROCCAN CHICKEN RECIPE! | Halal Chef
BEST MOROCCAN CHICKEN RECIPE | MOROCCAN CHICKEN | Halal Chef
Mouth watering Moroccan Chicken Recipe served with an epic couscous.
The flavour of this dish is amazing. Perfect when you have family or friends around.
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►Ingredients for the Moroccan Chicken
1 large whole chicken
2 tbsp. ras el hanout spice
2 garlic cloves
3 tbsp. sunflower oil
►Ingredients for the Ras El Hanout Spice Mix
2 tsp. ground ginger
1 tsp. cumin
1 tsp. cinnamon
1 tsp. coriander
1/2 tsp. turmeric
1 tsp. black-pepper
1/2 tsp. ground cardamom
1 tsp ground cloves
1 and 1/2 tsp. salt
►Ingredients for the Couscous
3 tbsp. sunflower oil
1 tbsp. sultanas
10 – 12 prunes
1 cup couscous
1 and half cup water
1/2 tsp. black-pepper
1/2 tsp. salt
1 tsp. ras el hanout spice
12 – 15 olives, use good quality ones
2 tsp. tabasco
moroccan chicken recipe
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The content of this video and my opinions were not reviewed or paid for by any outside person.
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