Casablanca Chicken | Herb Chicken | Keto Friendly Meal
A quick and easy skillet chicken that you can throw together in no time...❤
#Healthy #Yum #Keto
Link to recipe:
Sometimes I change the recipe up a bit. Below is what I used. Please check out the link for the original recipe ❤
1 lb boneless & skinless chicken thighs
1/2 tsp. of each... Oregano
Rosemary
Tyme
Onion powder
Garlic powder
*pinch of red pepper flakes
2 garlic cloves (finely minced)
1/4 tsp. turmeric
1/4 tsp. smoked paprika
2 tbsp. freshly chopped parsley
1/2 tsp. sea salt
1/4 tsp. crack black pepper
2 tbsp. Olive oil
1 onion (sliced)
1 red jalapeño (diced)
1/4 cup organic chicken broth
INSTRUCTIONS
To begin, pat chicken thighs dry and cut them into cubes. Transfer the chicken to a mixing bowl, add seasonings...oregano, rosemary, onion powder, tyme, garlic powder, red pepper flakes, garlic, turmeric, paprika, parsley, sea salt and black pepper and toss to combine. Now, heat 2 tablespoons of olive oil in a deep skillet over high heat. Add chicken and lower the heat to medium-high. Sear the chicken while continuously stirring for about 5-7 minutes or until the chicken starts to develop some color. Now, add onions and jalapeño pepper, stir and sauté for a few minutes until onions are tender (about 7 minutes). Then add chicken broth to deglaze the pan. Lower the heat and simmer for 2-3 minutes. Then taste and season with more salt if necessary.
Professional Chef's Best Braised Chicken Recipe!
Get some before it's gone! This meal will fly off the table as your dining partners taste the authentic spice blend mixed in with sautéed vegetables.
INGREDIENTS
For the Chicken
1 splash vegetable oil
6 chicken thighs
2 onions, chopped
1 carrot, chopped
4 clove garlic, sliced
1 Tbsp Ras El Hanout spice blend (you may substitute 1 teaspoon each of cumin, cinnamon and ground coriander)
1 cup orange juice
½ cup marmalade
juice and zest of 1 lemon
½ tsp salt
½ cup pistachios
½ cup olives
½ cup figs
For the Couscous
1 cup couscous
1 ½ cup boiling water
DIRECTIONS
For the Chicken
1. Match your favourite frying pan or skillet with a tight fitting lid and medium high heat. Splash and swirl in enough vegetable oil to cover the bottom of the pan. Add the chicken thighs and sear the first side until its golden brown and crusty, 4 to 5 minutes. Flip and sear the second side until it’s equally golden brown and delicious. The goal here is not to fully cook the meat but just to add lots of brown flavour to the works while the pan temperature is high enough. Reduce the heat to medium, remove the chicken thighs and set aside.
2. Add the onion, garlic and carrots to the pan. Sauté to heat through, a minute or two. Add the ras el hanout and stir a minute more. Add the remaining ingredients and adjust your heat to bring the works to a slow, steady simmer, avoiding a rapid boil. Return the chicken to the pan, cover tightly and simmer until it reaches an internal temp of 165ºF, about 15 minutes.
For the Couscous
1. Put the couscous in a small saucepan with a tight-fitting lid. Pour the boiling water over and cover. Let it stand for 5 minutes. Stir with a fork to fluff and serve with the chicken.
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Chicken Casablanca
Chicken Casablanca
Ingredients :
1 Fresh Lemon
1/2 Medium Onion
1 Cinnamon Stick
3 tbl spoons Olive Oil
2 Cardamons
2 tbs Turmeric
2 tbs Smoked Sweet Paprika
1 tbs Sea Salt
1 tbs Cumin
1 tbs Black pepper
1 Pickled Lemon
1/4 Cup pickled Green olives
The Moroccan cuisine is influenced by Morocco's interactions and exchanges with other cultures and nations over the centuries.Moroccan cuisine is typically a mix of Arabic, Andalusian, Berber and Mediterranean cuisines with a slight European and Subsaharan influence.
Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include beef, goat, mutton and lamb, chicken and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, argan oil, cold-pressed, unrefined olive oil and dried fruits. As in Mediterranean cuisine in general, the staple ingredients include wheat, used for bread and couscous, and olive oil; the third Mediterranean staple, the grape, is eaten as a dessert, though a certain amount of wine is made in the country.
Spices at central market in Agadir
Spices are used extensively in Moroccan food. Although some spices have been imported to Morocco through the Arabs for thousands of years, many ingredients — like saffron from Talaouine, mint and olives from Meknes, and oranges and lemons from Fes — are home-grown, and are being exported internationally. Common spices include qarfa (cinnamon), kamoun (cumin), kharqoum (turmeric), skinjbir (ginger), libzar (pepper), tahmira/felfla hemra (paprika), zenjelan (sesame seeds), qesbour (coriander), zaafran beldi (saffron), massia (mace), qronfel (cloves), basbas (fennel), Nnafaâ (anise), elgouza (nutmeg), zaâter (oregano), felfla soudania (cayenne pepper), and Ourka sidna moussa (bay laurel). helba fenugreek, 27 spices are combined to form the celebrated Moroccan spice mixture ras el hanout.[5]
Common herbs in Moroccan cuisine include naanaa (mint), maadnous (parsley), quesbour (coriander), fliyo (peppermint), merdedouch (marjoram), kerouiya (caraway), ellouiza (verbena) and salmia (sage).
Couscous (Arabic: كُسْكُس kuskus ; Berber: ⵙⵉⴽⵙⵓ seksu) is a Maghrebi dish of small (about 3mm diameter) steamed balls of crushed durum wheat semolina, usually served with a stew spooned on top. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya and to a lesser extent in Sicily