Cocktail Recipes, Spirits, and Local Bars

Moroccan-Style Chicken Sandwich

Moroccan-Style Chicken Sandwich

Ingredients

  • 2 tablespoons ground coriander
  • 1 tablespoon ground cardamom
  • 1 tablespoon ground cinnamon
  • 1 4-lb. cooked rotisserie chicken
  • 1/2 cup (about) chicken stock
  • 2 cups diced cored tomatoes
  • 1 cup chopped pitted green olives
  • 1 cup slivered almonds, toasted
  • 1/2 cup olive oil plus more for brushing
  • 2 tablespoons Sherry vinegar
  • 2 cups plain Greek-style yogurt
  • 1/4 cup (or more) harissa
  • 6 flatbreads, such as pita” to ingredient list

Recipe Preparation

  • Place currants in a small bowl. Pour hot water over to cover by 1". Set aside.

  • Whisk coriander, cardamom, and cinnamon in another small bowl for spice mix. Drain any juices from chicken into a measuring cup. Add enough chicken stock to cup to measure 3/4 cup. Pour into a large bowl. Coarsely shred chicken (discard skin and bones); add to bowl with juices. Sprinkle 2 Tbsp. spice mix over; toss to coat.

  • Combine tomatoes, olives, almonds, 1/2 cup oil, and vinegar in a medium bowl. Drain currants; add to tomato relish. Season relish to taste with salt. Add half of relish to chicken mixture. Set remaining relish aside.

  • Whisk yogurt and harissa in another small bowl to blend. Season to taste with salt and more harissa, if desired.

  • Preheat broiler. Brush flatbreads with oil. Broil until charred in spots, watching closely to prevent burning, 1-2 minutes per side.

  • Arrange chicken mixture, relish, harissa yogurt, and bread on table so your guests can assemble sandwiches.

Recipe by Nick Johnson of 43 North in Madison WI,

Nutritional Content

One serving contains: Calories (kcal) 752.8 %Calories from Fat 46.3 Fat (g) 38.7 Saturated Fat (g) 5.4 Cholesterol (mg) 105.7 Carbohydrates (g) 52.7 Dietary Fiber (g) 9.1 Total Sugars (g) 22.2 Net Carbs (g) 43.6 Protein (g) 53.3 Sodium (mg) 961.3Reviews Section

Healthy greek yogurt chicken salad recipe made with delicious Moroccan spices like cinnamon, cumin and turmeric. This easy, lightened up version of traditional chicken salad has no mayo, and comes together in just 15 minutes for a protein-packed lunch! Serve with buns, lettuce wraps, or enjoy on its own.

A few weeks ago, my sister in law had her bridal shower where they served the most AMAZING chicken salad. Truth be told, I’ve never been a fan of chicken salad as I found it too full of mayo for my own liking (don’t tell Abra), and I was never a fan of the grapes either.

After getting a taste of chicken salad at the party for the first time in many years, I kept thinking about how delicious it was and knew my own chicken salad recipe needed to happen! But of course, not just any chicken salad — this one was going to be a little bit more healthy than the traditional version, packed with unique spices and tons of flavor!


From Christine&rsquos table at Chew Nibble Nosh comes this exotically seasoned Moroccan-Spiced Beef Stew, flavored with dried figs, paprika and Garam Masala. Serve with couscous or rice, and you&rsquove got a complete meal the whole family will enjoy. Sure the spices have a mix of Moroccan and Indian but the flavors will translate well. An added bonus is that you can freeze this dish for a quick dinner later on.


Moroccan Chicken Skewers with Cauliflower Couscous

These richly flavoured Moroccan Chicken Skewers are a great addition to your summer barbecue. They are Whole30 and Paleo and are fantastic served with a refreshing grain free couscous salad. The entire meal comes together in just 30 minutes!

I love the rich flavour of these Moroccan Chicken Kebabs! They have a wonderful balance of spice, acidity and freshness that make them a great alternative to typical grilled chicken. This recipe has two components, the chicken skewers and the “couscous” salad which can each be served on their own, or together as a meal (which I highly recommend).

The flavour of the chicken will be best if it’s left to marinate in the sauce for an hour or so, but if you are short on time don’t stress, it will still be delicious if it’s simply tossed in the sauce before cooking. During the warmer months you can cook these on a barbecue, and during the fall or winter, inside in the oven, on a grill pan or even in a sandwich press (which is how I cook them.) I prefer using chicken thighs as I find they have more flavour, but chicken breasts work well too!

Mint Couscous Salad

  • Cauliflower is a great grain free and low carb alternative to couscous: I love using very finely ground cauliflower as a grain free alternative to couscous. It has a light powdery texture that is a great base for a salad. To make it simply put cauliflower into a food processor and blend it for about twice as long as you would to make cauliflower rice. If you plan to use premade cauliflower rice, put it in the food processor to grind it down.
  • It’s light a fresh: the “couscous” is mixed with lots of fresh mint that really lightens up the salad. If you don’t have mint you could use parsley instead.
  • The dressing is super simple: It’s just olive oil, red wine vinegar and a small amount of turmeric which gives the salad a yellow tinge
  • The salad only gets better as it sits: The “couscous” softens once it has been tossed in the dressing, and the flavour improve. I recommend making it 20 minutes in advance and leaving it to sit at room temperature before serving.

Why you are going to love these Moroccan Chicken Skewers:

  • The rich spices: although the list of spices required for the marinade is quite long, don’t skimp on adding them all! The combination creates a slightly spicy rich in flavour marinade that makes this recipe so delicious!
  • They take just 30 minutes to make: I can’t deny that letting the chicken marinate in the sauce for 30+ minutes will enhance the flavour, but if you don’t have the time, don’t stress! Leaving the chicken to marinate for just 10 minutes while you prepare the couscous will still result in flavourful chicken while also ensuring the entire meal is prepared in less than 30 minutes!
  • A great way to spice up your summer barbecue: Whether it’s Canada Day, 4th of July or a weekend backyard barbecue, these Moroccan skewers are a great alternative to the usual BBQ chicken.
  • Leftovers leftovers leftovers: You won’t regret making extra! I love tossing leftover chicken into salads the next day, it remains moist and doesn’t dry out.

Here are a few other chicken skewer recipes that you will enjoy:

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!


Eric Akis: Moroccan-style chicken has spice and tang

A casserole filled with saucy, bubbling hot chicken always makes for a fine Sunday dinner.

The options are many, from cacciatore to coq au vin. But if you’re looking for something with a little more spice and tang, Moroccan-style chicken fits the bill.

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Pieces of chicken are floured and richly browned before being set in a casserole with some olives. Onions and carrots are sautéed in the pan you browned the chicken in, then garlic and spices, including ginger, cumin, smoked paprika, turmeric and cayenne, are stirred in. Those spices are cooked a short while, which helps them “bloom” and better release their flavours.

The next step is to add chicken stock, lemon zest and juice and a bit of honey to the pan, bring it to simmer, then pour it over the chicken. The chicken is then baked, covered for the first part of the cooking, then uncovered for the last part, which further enhances its colour.

You end up with tender, succulent, saucy, aromatic and heavenly spiced pieces of chicken with a lemony flavour complemented by the sweetness of the honey and the saltiness of the olives.

Serve the chicken with couscous or rice pilaf and a green vegetable, such as green beans, steamed and tossed with butter, toasted walnut pieces and little orange juice.

Note: When choosing a lemon for the recipe, remember the best ones will be plump, firm, but not rock hard, feel heavy for their size and have smooth, brightly coloured skin. Thin-skinned lemons tend to have more juice green tinges are a sign of under ripeness and the fruit tends to be more acidic. Lemons in prime condition will keep at room temperature about a week, but will better retain their juiciness and last two weeks or more if kept refrigerated in a plastic bag. Firmly roll a lemon under the palms of your hands before juicing. This will loosen the inner membranes and cause the juice to flow more freely. One medium lemon should yield the zest and juice needed for the recipe.

Moroccan-style Chicken with Lemon, Spice, Honey and Olives

Chicken floured, browned and baked in a heavenly spiced stock mixture, with tangy lemon, sweet honey and salty olives. In other words, delicious!

Preparation time: 25 minutes

Cook time: 65 to 70 minutes

Makes: Four servings

4 large chicken thighs (see Note 1)

4 large chicken drumsticks

• salt and freshly ground black pepper, to taste

3 Tbsp olive oil 12 to 16 green olives

1 medium carrot, halved lengthwise and sliced 2 medium or large garlic cloves, minced

1/8 tsp ground cayenne pepper

1 1/2 cups chicken stock or broth

2 tsp finely grated lemon zest

3 Tbsp freshly squeezed lemon juice

2 Tbsp chopped fresh mint or parsley

• lemon slices and mint or parsley sprigs, for garnish, optional

Spread flour out on a wide, sided plate. Season the chicken generously with salt and pepper. Deeply dredge chicken in the flour, shaking off the excess.

Heat the oil in a large skillet set over medium, medium-high heat. When oil is hot, cook chicken, in two batches, until rich golden, about three minutes per side, then set in a single layer in a 13-by-9-inch casserole. Set the olives around the chicken.

Preheat oven to 350 F. Drain all but 2 Tbsp of oil/fat from the skillet, then set over medium heat. Add the onion and carrot and cook until softened, about four minutes. Stir in the garlic, ginger, cumin, paprika, turmeric and cayenne and cook 90 seconds to two minutes more. Add the stock (or broth), lemon zest, lemon juice and honey to the skillet and bring to a simmer. Pour mixture over chicken.

Cover and bake chicken 30 minutes. Now uncover chicken and bake 15 to 20 minutes more, or until bubbly and cooked through. Sprinkle with chopped mint (or parsley) and serve, garnished with lemon slices and mint (or parsley) sprigs, if desired.

Note: If desired, you could buy four large, whole chicken legs and split them into thigh and drumstick portions.

Eric Akis is the author of eight cookbooks. His columns appear in the Life section Wednesday and Sunday.


Moroccan chicken salad

Today I’m sharing this delectable Moroccan chicken salad recipe with you because if summer is good for one thing, it’s beautiful fresh produce and big, bountiful salads. I made this salad a few weeks ago when I had some roast chicken leftovers in the fridge. My usual go-to with left over chicken is quesidillas or enchiladas or sandwiches but I felt like something fresher and more vibrant that day so decided to amp up the chicken with an aromatic, spiced, Moroccan-esque dressing.

I had a long-forgotten pomegranate in the fridge and once I had removed all the beautiful red rubies, I was left with quite a lot of juice. I added a few teaspoons to the dressing and not only did it add just the right amount of sweet tang, it also tinted the dressing a lovely raspberry hue.

I kept the rest of the salad quite simple as to not overshadow the chicken so a few halved cherry tomatoes, seeded cucumber, thin strips of red onion, some feta cheese and a mix of baby leaves made it onto the plate along with the pomegranate rubies and a final sprinkling of gorgeous pistachio nuts. I’m having a bit of a moment with pistachios (as is evident in last week’s lemon coconut oil cake topped with pistachios).

But can you blame me? They are just so pretty and I could (and often do) eat them by the handful. Anyway, on top of this Moroccan chicken salad they are magic and add just the right amount of crunch. This is an awesome salad to make for lunch and travels quite well (just keep the dressing separate) and I love that it is low carb and gluten free. You could of course add some cooked couscous or bulgur wheat (which is what most Moroccan chicken salad recipes are based on) if you are so inclined but I like having grain-free meals as often as possible. Best of all is that my kids have fallen in love with it so it is often on our lunch menu and since I can make it all in advance, it makes busy lunchtimes just that little bit easier.


What is a Moroccan salad?

Typically a &ldquosalad&rdquo is thought to be raw vegetables however in Morocco nearly all salads are cooked. You might think when looking at them that they resemble dips or pulses. In fact they do!

But for simplicity sake when I&rsquom referring to a Moroccan salad I&rsquom referring to these cooked creations. Food in Morocco is seasonal and so some salads only appear at specific times of the year.

While it&rsquos not wrong to eat salads as &ldquothe meal&rdquo they are traditionally served alongside the main dish.


Lemony Moroccan-Style Chicken Kebabs

Microwaving the lemons is a quick method for giving them the flavor of preserved lemons.

For the marinade:
2 lemons
6 cloves garlic, peeled
2 1/8-inch-thick slices peeled fresh ginger
1 tsp. dried marjoram
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/8 tsp. ground cinnamon
Pinch saffron threads
1 tsp. light brown sugar
2-1/2 tsp. kosher salt
2 tsp. freshly ground black pepper
3 Tbs. olive oil

For the kebabs:
2-1/2 lb. boneless, skinless chicken thighs, trimmed of excess fat and cut into 2-inch chunks
1 sweet onion (like Vidalia), cut into 1-inch pieces
1 red bell pepper, cut into 1-inch squares
1 yellow bell pepper, cut into 1-inch squares
2 tablespoons chopped fresh flat-leaf parsley for garnish

For the Yogurt-Lemon Sauce:
1 seedless cucumber, cut into 1/2-inch dice
1/2 cup chopped fresh cilantro
2 cups plain whole-milk yogurt
Kosher salt

Cut four deep, lengthwise gashes, equally spaced, into each lemon. Put the lemons and garlic cloves in a small microwavable container. Cover and microwave on high until the lemons are soft and juice has exuded from them, about 4 min. (If not soft, continue to microwave in 30-second intervals). Strain the juice into a small container and let the lemons and garlic cool briefly. When the lemons are cool enough to handle, separate them into sections. Scrape the pulp and most of the white pith away with a spoon discard. Put the scraped lemon peels, garlic, lemon juice, and remaining marinade ingredients in a blender and purée to make a coarse, soft paste. Set 2 Tbs.aside to use for the yogurt sauce.
Marinate the chicken:

Put the chicken into a 1-gallon zip-top bag scrape in the remaining marinade. Massage the bag to coat all the chicken pieces and marinate for 1 to 2 hours in the refrigerator.

Tip: Flat or double-pronged skewers keep food from spinning when you turn them.

Build a medium-hot charcoal fire or heat a gas grill to medium high. Dump the chicken into a bowl, but don’t scrape off any excess marinade. Put the onion and peppers in the marinade bag and massage them to coat with the marinade (it’s fine if the onion pieces break apart). Transfer to another bowl. Thread the chicken onto skewers, positioning a piece of onion and pepper between the pieces of chicken. If there’s extra pepper or onion, thread them onto separate skewers, if you like.

When ready to grill, oil the grill grate. Grill the kebabs over direct heat (uncovered for charcoal covered for gas), turning the skewers every 2 to 3 min. until the chicken is firm and shows no redness when cut into, about 10 to 15 min. Check several pieces of chicken to be sure.

Combine the reserved 2 Tbs. marinade with the cucumber, cilantro, yogurt, and 2 tsp. salt. Mix well. (Make the sauce no more than an hour before serving or it will be too watery).

Remove the chicken and vegetables from the skewers and serve them in a mound with the yogurt sauce on the side.


Hy-Vee Recipes and Ideas

Moroccan spices and peanut butter create a unique sauce to smother chickpeas and rice in this one-pan vegan lunch or dinner.

Recipe Tags

Servings and Ingredients

Ingredients

Things To Grab

Directions

In a large skillet, heat coconut oil over medium-high heat add garlic. Add garbanzo beans and sauté for 8 to 10 minutes, until they turn light golden brown.

Remove skillet from heat, add stock stir in peanut butter. Add in paprika, cumin, cinnamon, and curry powder. Place skillet back on heat and scrape off baked-on bits. Stir until heated through. Remove from heat. Season, to taste, with kosher salt.

Serve chickpea mixture over bell pepper strips, red onion, and brown rice, cooked according to package instructions. Garnish with chopped peanuts, if desired.

Hyvee Culinary Expert Tip
Hy-Vee Test Kitchen

Instructions

  1. Preheat to the oven to 400 degrees Fahrenheit.
  2. In a small mixing bowl combine the coriander, 1 teaspoon cumin, turmeric, 1/2 teaspoon paprika, red cayenne pepper, cinnamon, crushed red pepper flakes, salt and pepper.
  3. Remove the chicken from the package and set on a large cutting board. Rub both sides of each chicken thigh with the spice blend. Set aside.
  4. In a large skillet, heat the 2 Tablespoons olive oil over medium high heat. Add the chicken thighs and sear both sides until golden brown, about 3 minutes per side. Set aside.
  5. Heat the same skillet over medium heat and 1 Tablespoon olive oil. Add the onion and sauté for two minutes. Add the carrots and garlic, 1/2 teaspoon cumin and 1/2 teaspoon paprika and continue to sauté for 4 minutes.
  6. Add the chicken broth, lemon juice and diced tomatoes and stir together. Let simmer for 2 minutes.
  7. Nestle the chicken thighs into the pan along with the lemon slices, figs and olives and cook in the oven for 30 minutes, or until the chicken reaches a safe internal temperature of 175 degrees F.
  8. Remove from the oven and garnish with fresh Italian flat leaf parsley and cilantro.
  9. Serve over a bed of your favorite grain and a slice of warm pita bread or Naan. Enjoy!

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Thursday 1st of April 2021

How do you add the chicken thighs "skin side down" when the recipe calls for boneless, skinless chicken thighs?

Thursday 1st of April 2021

Oh yes- you are right. If they aren't boneless, skinless then do skin side down. Otherwise you are correct- just place them in the pan.. Sorry!

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Monday 15th of February 2021

[…] CHICKEN & TURKEY: I love making these Mediterranean Baked Turkey Meatballs, Herb Roasted Turkey or these Moroccan Chicken Thighs. […]

Thursday 3rd of December 2020

I made this for dinner the other night and it was honestly the most delicious, unique, flavorful thing I've ever cooked/eaten in my life. I am officially obsessed with this recipe and have been sharing it with anybody who will listen to me. This has made me super excited to try other Moroccan recipes! Thanks so much for this. I will be making this meal for the rest of my life!

Thursday 3rd of December 2020

Aww thank you. That means a lot. This is a recipe I love too-the flavors are just so warm and rich. I am glad you agree and thank you for passing this on to others.

Main Course Ideas for Freekeh Grain Salad | The Devil Wears Salad

Monday 10th of August 2020

[…] These Moroccan Chicken Thighs are tender, rich with flavor and simple to make. Chicken thighs, carrots, onions and diced tomatoes are cooked in Moroccan spices creating a meal that will spice up any night of the week. Pair it with this gorgeous Freekeh Grain Salad for the perfect meal. Get the Recipe […]

Wednesday 5th of August 2020

This is an amazing recipe with full of flavor and it looks too delicious with more easy to make as well. i will trying to make it tonight dinner. for my husband. Thanks for sharing.


Watch the video: Moroccan Zinger Burger Kfc Style with Moroccan Sauce Recipe By Recipes of the World (December 2021).