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My dears, I came back with a new Moroccan recipe. I prepared for you chicken couscous, the Moroccan national dish. First of all, I want to tell you a little about couscous. The word couscous means that semolina made from durum wheat (mandatory) and also represents this dish composed of this semolina cooked on steam with a meat soup (chicken, beef, lamb) flavored with different spices and accompanied by many vegetables. In Morocco, the couscous is prepared ONLY on steam, in a special bowl (you can see mine on the video), over the pot in which the soup with meat and vegetables boils. Traditionally, its preparation takes about two hours for the semolina to have the right texture. In Europe we find only instant couscous (at least that's how I found it) which is already boiled and dried and ready in 10-15 minutes. The instant couscous is prepared by putting equal parts of this semolina and equal parts of hot water, a little salt and a little oil, then letting it swell in a covered bowl. Of course you can steam it and it will be ready in 30 minutes. I want to add that there is no universal couscous recipe, each housewife having her own couscous recipe, especially since this dish is traditional in Morocco, Tunisia, Algeria and Libya. In Morocco it is usually eaten on Fridays, after the Dhuhr prayer at lunch or at weddings, "baptisms" and other important events. To serve it, there are some clear rules because, as you well know, Moroccans like their food to look good. The couscous is placed on the serving platter (usually a huge plate because in Morocco everyone eats from the same plate) in the shape of a pyramid. Around the pyramid the vegetables are placed nicely (SEE VIDEO) and the meat is placed on top of the pyramid, sprinkling everything with the delicious juice in which they cooked the meat and vegetables. The result is absolutely delicious, amazing, a symphony of flavors and colors and an extraordinary taste. It's worth trying it at least once but I'm sure it won't be the only time.
Dinner with African flavors - Moroccan style chicken with lemon and olives
Moroccan cuisine is full of surprises and even a common stew acquires exotic flavors. Lemon gives it flavor, along with ginger. Originally, this dish is prepared in a cauldron, but if you do not have it in the kitchen you can also use a large pan. The secret to a thick and tasty sauce is to not add a drop of water during cooking and let the sauce drop until the onion softens and is easy to crush with a spoon.
Wash the chicken and let it drain.
Squeeze the tool from one lemon and cut the second lemon into 8 slices.
Heat the oil in a pan over medium heat. Saute chopped onion with salt and pepper until golden. Add the crushed garlic cloves, paprika, cumin and ginger and cook for 1-2 minutes.
Pour the chicken soup and bring the mixture to a boil.
Season the chicken pieces with salt and pepper and put them in the pan with the lemon slices.
Cover with a lid and simmer for 25-30 minutes until the meat is cooked through.
Remove the pieces of meat on a plate, add the previously squeezed lemon juice and the whole olives and cook for another 5 minutes until the sauce starts to thicken. Add more salt and pepper if needed and turn off the heat.
Serve the chicken with hot sauce, decorated with lemon and olive slices and a garnish of baked potatoes.
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Want to cook something spectacular, but don't know what or how? Baked Moroccan chicken is a symphony of colors and flavors, which is prepared in less than two hours. Try it without emotions!
1. Prepare the ingredients
Choose to prepare the ingredients in advance, so as not to interrupt the preparation of the recipe as you tick one step at a time.
- cut ½ cup of dates and ½ cup of dried peaches in halves.
- Cut into small pieces 2 onions.
- Chops 2 cloves of garlic.
- Finely chop 1 bunch of parsley.
- cut 1 whole chicken LaProvincia in just right pieces to roast & # 8211 upper thighs, hammers, chest, etc.
2. Color and mix
- Preheat the oven to 190 degrees (medium heat towards the sea).
- Harden the onion ina tablespoon of rapeseed oil, along with garlic and ½ teaspoon chopped ginger.
- Reduce the flame under the pan.
- Add spices: ½ teaspoon of cinnamon, ½ teaspoon of pepper, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon turmeric, 1 teaspoon nutmeg, 1 teaspoon paprika, 7 saffron threads and salt.
3. Turn your attention to protein
- Reduce the heat and leave everything in the pan for another two minutes, stirring during this time.
- Transfer the onion mixture to a large baking tray.
- Meanwhile, roast the chicken pieces in the pan on the stove for a few minutes, until they turn brown on both sides.
- Move the chicken to the pan.
4. Make everything shine
- Mix 150 grams of chicken soup, 2 tablespoons honey, ½ cinnamon stick, dates, peaches and parsley.
- Pour the mixture over the chicken.
- Cover the tray with aluminum foil and leave in the oven for 45 minutes.
- After this time, increase the flame, remove the aluminum foil, sprinkle the chicken with the sauce from the pan and leave everything ready for another 20 minutes.
- In the end, the chicken should be light brown.
This is a simple recipe that can be enjoyed by the whole family. As utensils, you need:
- 2 knives
- 2 shredders
- a pan
- an oven tray
- aluminum foil
- one spoon.
How to prepare couscous
The recipe we propose to you is Moroccan couscous, with meat and vegetables. In Moroccan homes, the preparation of couscous is an expression of love, generosity and hospitality. The process often includes several family members. Preparation and cooking will take up some of the time, but cooking is not particularly complicated.
- 300 gr couscous
- 5 chicken hammers
- 1 small sweet potato
- 2 large onions
- 2 carrots
- 2 tomatoes
- 2 zucchini
- 1 fennel root
- 200 gr of favorite chickpeas
- 1 bunch of parsley
- 2 tablespoons olive oil
- 5-6 tablespoons sunflower oil
- 1 tablespoon grated ginger powder
- 1 tablespoon turmeric
- 1 teaspoon ground pepper
- 2 teaspoons salt
- Heat the sunflower oil in a pot, over which add the chicken, onion, spices, parsley and tomatoes, stirring well on the fire for 5 minutes.
- Then add enough water to cover the chicken well and pass it with 2-3 fingers and let it boil.
- Store the couscous in a bowl and add the oil, salt and a little water over it, then mix. Leave for 5 minutes and then transfer to a pasta strainer and place on top of the pot in which the meat is boiling.
- When the meat has started to boil, add the carrot and sweet potato.
- After the couscous has been steaming for 10 minutes, transfer it back to a bowl of water, stirring with your hands to loosen the grains. It is then steamed again for another 10 minutes.
- When the carrot is almost cooked, put the zucchini, fennel and let the vegetables boil. 5 minutes before turning off the heat, add the pre-cooked chickpeas.
- Place the couscous on a plate and all around the zucchini, carrots and sweet potato. The meat is placed in the center and on top of it, the fennel leaves. The chickpeas are placed all around. Pour the juice and meat into which the meat has been cooked.
Here is a video version of the Moroccan recipe:
The couscous has a light aroma, which makes it extremely versatile. It is served with different types of food, both sweet and savory. Cook it with pleasure and enjoy all the benefits it brings to your body.
Chicken Tajine Ingredient:
- 1.2 kg. chicken (I had wings)
- 50 ml. of extra virgin olive oil
- 200 grams of chopped onion
- 3 cloves chopped garlic
- peel (yellow part) cut into strips of half a lemon
- juice of half a lemon
- 2 medium potatoes, peel and cut into 1 cm slices. thickness
- 1 carrot cut julien
- 1 handful of raisins
- 10 cherry tomatoes
- 400 ml. bird soup
- 1/4 teaspoon ground cumin
- 1 teaspoon grated coriander
- 1 teaspoon paprika, pepper
- 1 bunch of chopped green parsley
Preparation of chicken noodles:
For starters, here's the dish:
Heat the extra virgin olive oil in the tajine bowl and lightly brown the chicken pieces:
Add onion and chopped garlic:
Add the lemon peel cut into strips:
Add the carrot, tomatoes, raisins, potatoes and pour the soup. Bring to a boil, add lemon juice and sprinkle with salt, pepper, coriander and ground cumin and paprika:
Remove the pot to a very low heat, cover with a lid and simmer for 30 minutes. Finally, add the chopped parsley:
Remove the tagine from the heat, cover with a lid and let the flavors combine for a few minutes, then serve. I pulled the wings to the circumference of the bowl and made room in the middle of the couscous that I rehydrated and absorbed with sauce and flavors from the bowl:
It is presented on the table in the traditional dish:
Conclusions: a food very easy to make, but good to lick your fingers (which I did). Good appetite!
Moroccan Couscous with Vegetables
This Moroccan Couscous with Vegetables is a perfect preparation for fasting days. It is a main course, but can be served with chicken and fish.
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What can you prepare from couscous and dehydrated apricots? You will see the recipe below which you will definitely like.
Other interesting couscous recipes can be found below if you click on the name in the images.
Let's see what we need to prepare this Moroccan Couscous with Vegetables.
Ingredients & # 8211 Moroccan Couscous with Vegetables
2 tablespoons olive oil
1 medium-sized red onion
1 yellow bell pepper
1 cup frozen green peas
1 cup of well drained chickpeas
2 cloves of garlic
salt, pepper to taste
1/2 teaspoon paprika
1/2 teaspoon coriander
1/4 teaspoon turmeric
1/2 teaspoon ground cumin
1 tip of cinnamon knife
7-8 diced dried apricots -SanoVita
1/2 teaspoon hot pepper flakes
1 hot pepper
1 cup (200 ml) Couscous -Sanovita
1 cup and a half vegetable soup
Preparation & # 8211 Moroccan Couscous with Vegetables
Heat the oil in a larger pan. Add the chopped red onion and immediately the chopped bell pepper and followed by the cleaned, washed and diced carrot. Heat until the vegetables are soft (I added a little water about 100 ml to soften the carrot faster).
If we add water, let it evaporate completely and add the crushed garlic as small as possible (I put it on the small grater) and continue to cook together for about 1 minute until the flavors blend.
Add the paprika, coriander, cumin, turmeric, cinnamon, salt and continue to mix for about 1 minute.
Add the frozen peas and cook briefly for a few seconds, about 15-20 seconds. Add the finely chopped hot pepper, hot pepper flakes, chickpeas and pour the vegetable soup over it.
Now add the couscous and let it boil, then add the chopped apricots and finely chopped parsley.
Stir, season with salt if needed and cover with a lid and let stand 5-10 minutes until all the liquid is absorbed by the couscous. Put it on plates and it can be served!
Another interesting recipe from Turkish cuisine this time, would be Tabbouleh Salad, which I highly recommend you try!
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This Moroccan chicken, in which the flavors combine perfectly with raisins and lemon, will cleanse you through the flavor of the final dish. We can replace the rice with couscous for the garnish.
We can use a whole chicken, only thighs or just chicken breast. Anything we eat will be delicious.
The charm and the special taste of this recipe are given by the spices. Arabic cuisine is known and appreciated for the flavors of the dishes.
When cinnamon meets ginger and turmeric, you somehow feel that you are in front of a preparation that will seduce you. Their combination with raisins and lemon brings flavor.
We don't need tagines to prepare Moroccan chicken. We must have a little patience, to resist the temptation to taste everything from the bowl while we cook, so that in the end we have something to put on the table.
Another recipe for chicken with fruit from Moroccan cuisine is Marbella chicken.
Here the raisins are replaced by dates. They bring that sweetness that we find in the Moroccan chicken recipe. It is that sweet that balances and balances the taste and aroma of lemons.
I will not hold your attention and I will let you discover these needs and the method of preparation for the Moroccan chicken.
3 cloves crushed garlic
1 large onion
1 1/2 teaspoon paprika
1 teaspoon cumin
1 tablespoon fresh ginger, chopped into thin strips
1/2 teaspoon tumor
1/2 teaspoon sofran
1/4 teaspoon cinnamon
4 tablespoons olive oil
6 pieces chicken legs
2-3 lemon slices cut into pieces
500 ml of water
3 tablespoons raisins
3 tablespoons seedless green olives
1/2 bunch of parsley
a few strands of fresh cilantro
Combine all spices in a large bowl. Separately put the crushed garlic and julienned onion, salt, pepper and a tablespoon of olive oil. Roll the chicken pieces through the dry spices and leave them to marinate for an hour in the refrigerator.
Heat the oil in a larger pan. Put the chicken pieces to cook for a few minutes on both sides, then add the olives and pieces of lemon, garlic and onion. We cook for about 5 minutes. Add the raisins, olives, pour water and leave on the fire, covering with a lid (on medium to low heat), about 40 minutes. We check from time to time if we need more water. The final sauce should be low, but soft enough to put over the garnish.
Take the bowl off the heat and add the finely chopped parsley and green coriander. Season with salt and pepper and serve the chicken next to a garnish of couscous, rice, or rice pilaf.
How do we prepare the chicken recipe with peaches, dates and couscous?
The oven is preheated to 200 degrees Celsius.
Carrots are cut into pieces, onions are cut into halves, lemon peel is grated and the juice is squeezed.
All this is put in an oven tray together with the cumin and oil. Bake for 15 minutes until the carrots are soft.
The chicken breast is cut thin so that it penetrates quickly and the peaches and dates are cut into small pieces.
Add these to the pan, and keep for another 30 minutes.
The chicken should be covered with the liquid in the pan until it is well cooked and the vegetables are soft.
Serve with simple prepared couscous. To 3/4 cup couscous put 2 cups of water and a little salt.
Bring the water to a boil and when it boils, remove from the heat and add the couscous.
Stir and let the water absorb for 5-10 minutes.
The recipe and the photos belong to Maria Pintean and participate with this recipe in the Great Winter Contest 2019: cook and win
Put in Delicate Crust, in the oven
Remove the skin from the chicken breast, then wash and wipe with absorbent wipes.
Cut it in such a way as to obtain 4-5 slices of suitable thickness and approximately equal.
Salt to taste and set aside for 10 minutes.
Meanwhile, mix in a bowl the sour cream, ketchup, crushed garlic, finely chopped parsley leaves, ground walnuts, sugar and salt, pepper to taste.
Pass the chicken breast slices through the cream composition so that it encloses the meat all around, in a thick layer.
Transfer them directly to a heat-resistant dish greased with butter or oil and arrange them next to each other.
Pour the rest of the mixture on top and cover the bowl with a lid or aluminum foil.
Put in the preheated oven, for about 30 minutes, at 180 degrees.
Remove the bowl, foil from the oven and sprinkle the grated cheese evenly.
Put the heat-resistant dish back in the oven for another 15 minutes.
Serve hot, serving slices of chicken breast sprinkled with sauce, plain or next to your favorite garnish.