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Moroccan chicken recipe

My 9 year old daughter requests Moroccan Chicken whenever I mention 'chicken' is for dinner. This recipe came from a Rotisserie Cookbook I have. The marinade/paste for the chicken can be put on as early as that morning, or as late as an hour before grilling and it will still have a wonderful flavor. You can also leave the chicken whole and put it on a rotisserie if you have one. Enjoy! Read the story here  
Are your spices a model of management or a muddle of a mess?My personal spice system (is orderly confusion a system?) dates back to my first apartment with its supermarket skillets and single cupboard. And it?s worked great until recently. But those neat little Tone?s red and green containers simply aren?t big enough any more. Spices give your taste buds a vigorous workout. Doubling, even tripling, the spices make a food taste, well, bigger ? and importantly, bigger but not fatter.
Moroccan cuisine has long been considered as one of the most diversified cuisines in the world. The reason is because of the interaction of Morocco with the outside world for centuries. The cuisine of Morocco is a mix of Arab, Berber, Moorish, Middle Eastern, Mediterranean African, Iberian, and Jewish influences. The cooks in the royal kitchens of Fez, Meknes, Marrakech, Rabat and Tetouan refined Moroccan cuisine over the centuries and created the basis for what is known as Moroccan cuisine today.
This fast-cooking Moroccan chicken is sweetened with honey, warmed by ginger, and flecked with fresh tomatoes
Marinate 4 to 24 hours. Baking directions: Preheat oven to 375°F. Place chicken, skinned sides up, in a shallow baking dish. Bake for 45 to 55 minutes or until chicken is done (170°F for breast halves; 180°F for thighs and drumsticks); brush occaionally with honey mixture during the last 10 minutes of baking.
Prepare couscous following package instructions.Add raisins and fluff with a fork. Place couscous in a large bowl and allow to cool. Add chicken, pepper, onion and cilantro. Add 1/4 cup vinaigrette and toss together gently, but thoroughly. Serve salad on a bed of romaine and drizzle with remaining dressing.
A great way to dress up everyday chicken, this easy, mouthwatering meal will transport your taste buds on a North African adventure.
Moroccan tangines, or meat and vegetable stews, are festive and colorful main dishes that never fail to pique the palate. Some tangines are quite complex and time consuming to assemble, but this is one of the fastest chicken dishes ever, and it combines all the traditional sweet-tart casbah flavors of capers, dried fruit, olives, sugar, wine, and vinegar. I serve this dish with a big bowl of plain couscous for soaking up the juices.



Moroccan lamps