How To make Chicken Morocco
1 cup uncooked bulghur wheat
4 chicken thighs, skinned
1/2 onion
chopped
1 tablespoon olive oil
14 1/2 ounce can stewed tomatoes :
no salt added
1/2 cup prune juice or orange juice
6 pitted prunes :
diced
1/4 teaspoon ground allspice
In a asaucepan, bring 1- 1/2 cups water to a boil; add bulghur. Cover and cook over low heat for 20 minutes.
In skillet, brown chicken in oil over medium- high heat; drain. Stir in tomatoes, prune juice, prunes and allspice.
Cover and cook 10 minutes, or til sauce thickens and chicken is done; turn chicken and sauce occasionally.
Serve over bulghur.
How To make Chicken Morocco's Videos
MOROCCAN CHICKEN TAGINE WITH PRESERVED LEMONS AND OLIVES || Tagine Chicken Recipe with Apricot #DIFK
In this video, we show you how to make a Moroccan Chicken Tagine with Preserved Lemons and Olives. This Tagine Chicken Recipe with Apricots is absolutely delicious and brings back the amazing flavours that we experienced in Morocco. Tagine is the name of the Moroccan Clay Pot with a cone-shaped lid that is used to traditionally cook all types of food in Morocco. We often ate this Moroccan Chicken Tagine with preserved Lemons and Olives during our trips to Marakesh and it is one of the most common flavour combinations in that part of the world. We tried to recreate the same Tagine Chicken Recipe that we enjoyed in Morocco with Apricots and we must admit that it tasted almost identical to what we ate there.
To make the Moroccan Chicken marinade, you will need:
2 small preserved lemons (use the flesh first and save the peel for the end)
1 baby chicken (cut into small pieces)
1/2 tsp cumin powder
1/2 tsp ginger powder
1 tsp coriander powder
1/2 tsp black pepper
salt to taste (the preserved lemons can be salty too, so add salt accordingly)
2 grated garlic cloves
2 tsp paprika
1/8 tsp turmeric powder
1/2 cup finely chopped coriander
1/2 cup finely chopped parsley
2 tbs olive oil
saffron soaked in hot water then 2-3 tsp saffron water
To prepare the onions for the tagine:
1-2 tbs olive oil
1 large onion (grated and sliced)
salt
1/2 tsp paprika
1/4 tsp turmeric powder
2-3 tsp saffron water
6-8 dried apricots (halved)
Handful green olives
fresh lemon juice
lemon rind from the preserved lemons
Cook on a medium flame for 15-20 minutes, then reduce heat to low and cook for at least 1 hour until the chicken is tender and cooked. Always use a heat diffuser or a heavy pan to sit the Tagine on when cooking (to prevent any damage).
We served the Moroccan Chicken Tagine with roasted potatoes, mushrooms and cauliflower, and a side of homemade cinnamon and orange cranberry sauce. Traditionally Chicken Tagines are served with couscous, vegetables or even crusty bread.
Moroccan cuisines is packed full of flavour, especially when the food is slow-cooked in the Tagine. It is also healthy too as very little oil is used and lots of fresh produce is consumed.
View our delicious Moroccan Fish Tagine recipe here:
We hope you have seen how easy it is to prepare this delicious Moroccan Chicken Tagine with Preserved Lemons and Olives (as well as apricots), and we hope you can put your tagine to use with this amazing recipe. If you do not have a tagine then you can apply the same ingredients and cook it in a pot on the stove (like a casserole pot) or even bake it in the oven (adjust cooking times accordingly).
Video timings:
Intro: 0:00
Moroccan Chicken Marinade: 0:34
How to Cook in the Tagine: 2:10
Plating and Serving Suggestion: 3:51
Equipment Used To Make This Video:
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Now You Can Make Moroccan Chicken At Home | Easy Recipe
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Quick & Easy Moroccan Chicken Tagine Recipe
This dish may sound fancy, but all you need are some store cupboard staples and you’re on your way to the heart of Morocco. It’s quick to prepare, healthy and a flavour sensation. Serve it with couscous, rice, or even with some creamy mashed potato to soak up all the lovely sauce.
Recipe:
EASY MOROCCAN CHICKEN RECIPE
OPEN UP DESCRIPTION BOX FOR MORE INFORMATION!
INGREDIENTS USED:
6 chicken legs
Potatoes
1 onion
1 whole garlic
1 preserved lemon
1 lemon
1.5 Tbsp of ginger
1.5 Tbsp of turmeric
1.5 Tbsp of cumin
1 Tbsp of salt
1 Tbsp of Pepper
Coriander
Olive Oil
You can also add olives! I completely forgot!
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Moroccan Chicken Bastilla (Bastila / Pastilla) Recipe - CookingWithAlia - Episode 62
To view written recipe, click here:
How to make the most popular dish in Morocco: Chicken Bastilla, an amazing kind of pie with layers of egg mixture, chicken, and almonds. It's a must for every special occasion. Simply heavenly.
Chicken Stew Recipe --A Moroccan Chicken tagine
Chicken stew with olives? Trust me!--this is super flavorful chicken tagine recipe. Chef Bill cooked up this wonderful chicken stew recipe with a delicious, Moroccan twist. Print the complete recipe at
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Moroccan Chicken Recipe
ingredients:
2 1/2 lbs CHICKEN Pieces (skinned)
1 Tbsp OLIVE OIL
1 cup ONION (chopped)
2-3 cloves GARLIC (finely chopped)
1 cup CHICKEN BROTH
2 cups pitted WHOLE GREEN OLIVES
1 tsp ground CINNAMON
1/2 tsp CUMIN
1/2 inch GINGER (minced--or substitute 1/2 teaspoon ground ginger)
1-2 tsp LEMON ZEST
1/4 cup LEMON JUICE
1 Tbsp CILANTRO (chopped)
SALT and PEPPER to taste
directions:
Heat olive oil in a pot over high heat. Season chicken with salt and pepper and then place in pot. Brown chicken appox. 3 minutes each side and
then remove from pot. Add onion and garlic and saute in juices for a couple of minutes. Return chicken to pot and add Chicken Broth. Add olives.
Add cinnamon, cumin, and ginger. Stir, and bring pot to a boil. Reduce heat, cover, and simmer for 45 minutes. After 45 minutes, uncover, turn
chicken, and let cook 15 more minutes.
Using a slotted spoon, remove chicken and olives from pot and place in a serving dish. To the broth in the pot, add lemon juice, zest, and cilantro.
Serve the chicken and olives over rice or couscous and top with broth as desired. The olives are fantastic. And the chicken is, too.
Bon Appétit!
The music is Opportunity Walks by Kevin MacLeod at Music track used with permission
Creative Commons: By Attribution and found at this link: