Moroccan Spiced Chicken - By RECIPE30.com
Get full recipe here
There's nothing better than BBQ chicken if the chicken is done right. Most of the time chicken breasts are overcooked and very dry. I used a kettle style BBQ for this recipe but you can also do it in a conventional home oven. The main secret is to seal in the juices with high heat at the start and then slow cooking for the remainder of the time at a lower temperature. That's where these charcoal BBQ's are ideal because as the wooden or coal naturally die down, it automatically lowers the temperature rendering a super juicy bird. The second part is by spatchcocking or butterflying the bird. By splitting open the bird and spreading it out, the breast are on the same level as the legs giving you less chances of over cooking them. If you're cooking this in a BBQ, add a little piece of water soaked wood for that smokiness at the very start.
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MOROCCAN ROASTED CHICKEN WITH OLIVES | TRADITIONAL RECIPE WITH CARAMELISED ONIONS | CHICKEN MHAMER
Today I am making a delicious Moroccan roast chicken with green olives. traditional recipe made with onions cooked on low heat until caramelised, a recipe that you absolutely have to try.
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How to wash the chicken:
Homemade bread recipe:
Ingredients:
• 3 finely chopped onions
• ½ finely chopped preserved lemon
• 1 tbsp of chopped coriander and parsley
• 3 minced garlic cloves and 1 tsp of ginger paste
• 1 tsp of smen (Moroccan butter if you have any) Optional
• 1 tsp of salt
• ½ tsp of black pepper
• ½ tsp of turmeric
• Large pinch of saffron threads
• Chicken stock (optional)
• ½ glass of oil (small glass)
• ½ glass of water (small glass)
Green olives
• 1 chicken well washed and dried (see my video on how to wash
chicken)
For the roast chicken:
• 1 tbsp of melted butter
• ½ tsp of chilli paste (optional)
• ½ tsp of paprika
#MOROCCANROASTEDCHICKENWITHOLIVES #TRADITIONALRECIPEWITHCARAMELISEDONIONS #CHICKENMHAMER
Moroccan Chicken Tagine - Tajine De Poulet - TASTY RECIPE طاجين - Halal Chef
Moroccan Chicken Tagine - Tajine De Poulet - TASTY RECIPE طاجين - How to make Moroccan Chicken Tagine
This tasty Moroccan Tagine is enough to wow your guests. Amazing spices and juices from the chicken, give this Tagine dish a wonderful flavour.
A tajine or tagine is a historically Berber North African dish that is named after the earthenware pot in which it is cooked.
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Servings: 5
INGREDIENTS
For the Chicken Tagine
1kg chicken medium cut
7 tbsp olive or sunflower oil
1 onion
9 dried prunes
2 tbsp raisins or sultanas
1/2 cup green/brown olives
Some fresh coriander
3 garlic cloves
1 green chilli
1 tomato
2 tsp salt
1.5 tbsp coriander powder
2 tsp of turmeric powder
Half tbsp paprika powder
2 tsp of black-pepper
1 tsp ginger powder
Half tbsp cumin powder
1 tsp red chilli powder
2 tbsp sugar
1 tbsp cinnamon powder
1 Tagine pot or use a Normal Non-Stick Pan that can be covered but Tagine Pot is highly recommended.
I hope you will enjoy this Delicious Moroccan Tagine Recipe. Please do give the Video a like if you enjoy this recipe.
Moroccan chicken Tagine recipe, tagine recipes, best chicken tagine recipe, moroccan tagine recipes, tajine recipes, chicken recipes
Intro track by: Inkyz - Bottle
Moroccan-Style Chicken | Lemon And Olive Chicken Recipe | Easy and Simple| Without Tagine
Moroccan-Style Chicken
I love Moroccan food but do not have a tagine. This is my version of chicken with lemon and olive cooked without a tagine pot.
It tastes amazing - simple and easy to make and have lot of similarity with Indian cooking. Serve it on a bowl of plain couscous for the most authentic taste of Morocco.
Ingredients
Chicken - 1 Kg
Olive Oil - 1 tbsp
Olive (black/green)
Potatoes - 2-3 (cut into quarters)
Garlic - 5-6 cloves (sliced)
Cumin - 1 tsp
Salt - to taste
Marination
Lemon - 1 sliced (rings)
Onion - 1 large (cut to pieces)
Garlic - 1 tbsp (grated)
Ginger - 1 tbsp (grated)
Olive Oil - 1 tbsp
Vinegar - 1 tbsp
Cumin Powder - 1 tsp
Pepper Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Salt
Step 1: Marinate the chicken
Add the grated garlic, ginger, turmeric powder, salt, pepper powder, cumin powder and onions to the chicken thighs
Pour the vinegar and olive oil
Add lemon slices and rub all well
Marinate for minimum 3 hours or leave it overnight in refrigerator
Step 2: Prepare the dish
Heat oil in a pan
Add cumin seeds and garlic slices
Arrange all the chicken in single layer touching the bottom of the pan
Add the lemon slices, salt and quartered potato pieces on the edges
Cook in medium high heat, after 2-3 mins, slowly turn the chicken pieces
Cover and cook for 30-40 mins on medium flame, the chicken will get cooked in its own juice
When the chicken is almost cooked, add the olives, give it a toss
Cook it for few more minutes for the gravy to dry up
Moroccan-Style Chicken is ready to serve!
Moroccan Chicken Stew
Moroccan Chicken Stew is hearty and filling. It’s perfect for a winter dinner or any cool evening. Serve this over couscous or rice.
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Ingredients
1/4 tsp saffron threads (See Note 1)
1 large white onion, sliced thin (See Note 2)
4 celery ribs, chopped thin
1 tbsp olive oil
1 tbsp butter (or ghee)
1 tsp salt
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp black pepper
3 tbsp tomato paste
1 tbsp harissa
2 tbsp flour (or chickpea flour)
1 1/2 cups chicken stock
3 1/2 cups cooked chickpeas, (or 2-15 oz cans, drained)
1 1/2 lbs chicken breast, chopped
4 tbsp pesto
Instructions
In a small bowl add 2 tablespoons of cold water and crush the saffron threads on top. Set aside to bloom.
In a Dutch oven or deep skillet with lid, melt the butter and oil over medium high heat. When butter is melted add the onion, salt and cook for 4 minutes until softened. Add the celery, cumin, garlic powder and black pepper, stir to mix in, and continue cooking for another 6 minutes.
Add the tomato paste and saffron with water. Stir and cook another minute.
Turn heat to low. Sprinkle flour over the onion mixture and stir. Saute for 2 minutes to cook flour then add the chicken stock and stir, sauce will thicken. Cook another 2 minutes.
Add the drained chickpeas and chopped chicken, stir to mix thoroughly and cover with lid. Simmer for 10 minutes.
Divide into 4 bowls and top each with a tablespoon of pesto. Serve immediately.
Notes
1. Crush the saffron threads between fingers or grind into a powder before adding to the water. Some people add to hot water, some to cold or even sprinkle on top of an ice cube and allow it to melt before using. Do whatever is your preference.
2. Trim both ends from onion. Cut in half from root to tip and remove, discard skin. Place onion cut side down (with cut top and bottom vertical) and slice vertically across the grain, making thin, long strips.
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Moroccan Inspired Chicken & Rice / Arroz con Pollo al Estilo Marroquí
In today's video we are meal prepping Moroccan chicken with rice.
To Get Full Moroccan chicken & rice recipe click here:
We are taking chicken and rice to the next level. The thing that I love about Moroccan food is combination of sweet and sour.
So its the combination of all these different flavors that brings the dish to life with every single bite.
Enjoy the video and let me know what you think about my Moroccan chicken recipe in the comments below. :)
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