Tag: Moroccan
Chicken Tagine with Chickpeas
Chicken Tagine with Chickpeas
This recipe is a basic Moroccan chicken tagine with chickpeas. The tagine cover has a well in the top. Filling it with cold water allows all of the condensation to return to the bottom of the pot. Cooking in a tagine requires very little liquid while trapping in all of the heat. The thighs are so tender that the bone pulls right out. Serve the chicken and chickpeas with couscous.
Equipment
- tagine
Ingredients
Chicken Seasonings
- 6 bone in chicken thighs
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/4 tsp ground ginger
Slow Cooker Chicken Thighs
- 2 tbsp olive oil
- 1 medium white onion sliced
- 4 garlic cloves minced
- 2 medium tomatoes diced
- 16 oz chickpeas
- 1/2 tbsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1/2 tsp cayenne pepper
- 2 bay leaves
- 1/2 cup chicken stock
Instructions
- Season the chicken thighs.
- Heat up the olive oil in a large tagine over medium heat. Add in the thighs, skin side down. Brown the chicken for 5 minutes a side. Remove from the tagine and set aside.
- In the same tagine, cook the onions and garlic for 5 minutes.
- Add in the tomatoes and cook for 5 minutes.
- Add in the seasonings, stock, and chickpeas. Place the chicken thighs on top.
- Place the cover of the tagine on. Reduce the heat to medium low and simmer for 45 minutes
Moroccan Baked Sardines
Moroccan Baked Sardines
Sardines happen to be the ocean’s superfood. They are very high in omega 3 fatty acids, Vitamin B, Vitamin D, and calcium. Plus, they are highly sustainable and can be found along the ocean’s coastlines. Sardines need to be gutted and scaled before use. Simply make a slit in the belly and scoop out the guts. There’s not a lot. Take the backside of a small knife and gently scrape off the scale from tail to the head. Give them a wash under cold water. This recipe is the simplest way to prepare sardines. Lay them across a light bed of coarse ground salt. Drizzle the with olive oil, a little more salt, and slices of lemon. Bake them for 12 minutes. That’s it. No need to give them a flip. The fillets easily peel off the center bone.
Servings: 2
Ingredients
- 8 fresh sardines scaled and gutted
- 3 tbsp coarse ground salt
- olive oil
- lemon slices
Instructions
- Preheat your oven to 350 degrees. Line a small baking sheet with foil. Place 2 tbsp of salt across the center of the pan.
- Lay the sardines on top of the salt. Drizzle the top with olive oil. Sprinkle the rest of the salt over the sardines. Place a few lemon slices across the top.
- Bake the sardines for 12 minutes.
Moroccan Style Chicken Kabobs
Moroccan Style Chicken Kabobs
These Moroccan chicken kabobs are super easy to prepare. Mix all of the marinade ingredients together. You can use either chicken breast or thigh. They need to marinate for at least 4 hours. Overnight is always better. You can either grill or broil the kabobs. They’ll take 7-8 minutes a side. The yogurt sauce is equally as easy to make. Mix everything together and refrigerate before serving.The marinade is also great to use on chicken pieces, shrimp, tuna, swordfish, mackerel, and snapper.
Equipment
- metal skewers
Ingredients
Marinade
- 1/4 cup olive oil
- 1/4 cup mint leaves chopped
- 1/4 cup cilantro chopped
- 2 tbsp lemon juice
- 1 tbsp honey
- 6 garlic cloves minced
- 2 tsp salt
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
Chicken Kabobs
- 2 lbs boneless skinless chicken thighs or breast cut into 1 1/2” cubes
- 3 medium green bell peppers cut into 1 1/2” chunks
- 1/2 large red onion quartered
Yogurt Sauce
- 1 1/2 cup Greek yogurt
- 1/4 cup lemon juice
- 1/4 cup mint leaves chopped
- 3 garlic cloves minced
- 1/2 tsp salt
Instructions
- Mix all of the marinade ingredients together.
- Add the chicken. Marinate for at least 4 hours, preferably overnight.
- Turn on your oven’s broiler. Skewer up the chicken with the green peppers and red onions. Place on a rack on a baking sheet lined in foil.
- Broil for 7 minutes a side. Let rest for 5 minutes before serving.
Yogurt Sauce
- Mix all of the yogurt ingredients together. Refrigerate before serving.
