Best 6 Chicken Casablanca Recipes

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Embark on a tantalizing culinary journey to Morocco with the exquisite dish known as Chicken Casablanca. Bursting with vibrant flavors, tender chicken is nestled in a silky sauce, infused with exotic spices, dried fruits, and the aromatic essence of saffron. This dish will transport you to the bustling souks of Casablanca, where the air is filled with the enticing aroma of North African cuisine. As you savor each bite, you'll discover a harmonious blend of sweet, savory, and slightly tangy notes that create an unforgettable dining experience.

Here are our top 6 tried and tested recipes!

CASABLANCA CHUTNEY CHICKEN



Casablanca Chutney Chicken image

If you enjoy Indian food, you'll love this dish. An array of spices and dried fruit slow cook with boneless chicken thighs for an aromatic and satisfying meal. To make it complete, serve over Jasmine or Basmati rice. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 4 servings.

Number Of Ingredients 21

1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
1 can (14-1/2 ounces) chicken broth
1/3 cup finely chopped onion
1/3 cup chopped sweet red pepper
1/3 cup chopped carrot
1/3 cup chopped dried apricots
1/3 cup chopped dried figs
1/3 cup golden raisins
2 tablespoons orange marmalade
1 tablespoon mustard seed
2 garlic cloves, minced
1/2 teaspoon curry powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons minced fresh parsley
2 tablespoons minced fresh mint
1 tablespoon lemon juice
4 tablespoons chopped pistachios
Cooked pearl (Israeli) couscous, optional

Steps:

  • In a 3-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 4 hours or until chicken is tender., Stir in the parsley, mint and lemon juice; heat through. Sprinkle each serving with pistachios; if desired, serve with cooked Israeli couscous.

Nutrition Facts : Calories 389 calories, Fat 13g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 567mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 6g fiber), Protein 26g protein.

CHICKEN CASABLANCA



Chicken Casablanca image

This is a savory dish with a hint of sweet. Very healthy and nutritious! Serve with long-grain white rice.

Provided by Chef Linscottsdale

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h35m

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves
1 yellow onion, diced small
3 cloves garlic, minced
2 stalks celery, diced small
1 large carrot, diced
1 quart reduced-sodium butternut squash soup
1 cup low-sodium chicken broth
2 tablespoons ras el hanout, or to taste
2 teaspoons ground cinnamon
1 teaspoon salt, or more to taste
⅛ teaspoon ground black pepper, or more to taste
1 cup frozen peas, rinsed and drained
⅓ cup raisins

Steps:

  • Heat olive oil in a deep pot over medium heat.
  • Cook chicken breasts in hot oil until browned on both sides, but still slightly underdone in the center, 3 to 5 minutes per side; remove to a cutting board to cool.
  • Stir onion into the oil in the pot; saute until lightly browned, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute more.
  • Stir celery and carrot into the onion mixture; saute together until until the celery and carrot begin to soften, 2 to 3 minutes. Reduce heat to low, place a cover on the pot, and sweat the vegetable mixture until softened completely, about 10 minutes.
  • Pour butternut squash soup and chicken broth into the pot; stir and bring to a simmer. Season the soup mixture with ras el hanout, cinnamon, salt, and pepper; stir. Replace cover to the pot and cook mixture at a simmer for 40 minutes.
  • Cut the partially cooked chicken breasts into chunks; add to the soup mixture along with any juices that have collected on the cutting board. Stir peas and raisins into the soup mixture; simmer until the chicken pieces are no longer pink in the center, about 15 minutes more.

Nutrition Facts : Calories 400.6 calories, Carbohydrate 44.5 g, Cholesterol 65.6 mg, Fat 12.4 g, Fiber 8.6 g, Protein 30.3 g, SaturatedFat 1.9 g, Sodium 1295.1 mg, Sugar 14 g

CASABLANCA CHICKEN COUSCOUS



Casablanca Chicken Couscous image

To give risotto, that favorite Italian comfort food, an update, I used couscous and lively North African-inspired flavors to deliver all the satisfaction of the creamy classic. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

1 tablespoon olive oil
1 medium onion, chopped
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 package (8.8 ounces) uncooked Israeli couscous
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
2 cans (14-1/2 ounces each ) reduced-sodium chicken broth
2/3 cup dried tropical fruit
1 can (15 to 15-1/2 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 cup plain yogurt
1 small carrot, grated
1/4 cup minced fresh parsley
1 medium lemon

Steps:

  • In a large skillet, heat olive oil over medium-high heat. Add onion; saute until softened, 3-4 minutes. Add chicken, couscous, salt, pepper and pepper flakes; cook and stir until chicken begins to brown, 3-5 minutes. Add broth and dried fruit; cook, uncovered, until chicken and couscous are tender and fruit is moist, 8-10 minutes., Stir in remaining ingredients; heat through. Remove from heat. Let stand, covered, 10 minutes. Meanwhile, zest lemon peel into strips; cut lemon into six wedges. Top couscous with zest strips and serve with lemon wedges.

Nutrition Facts : Calories 448 calories, Fat 11g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 715mg sodium, Carbohydrate 63g carbohydrate (17g sugars, Fiber 4g fiber), Protein 25g protein.

CASABLANCA CHICKEN



Casablanca Chicken image

Very North African in flavour! Spice mix can be used with fish and a flavouring for rice. You could serve this dish with Couscous, rice, pilaf or even steamed baby potatoes

Provided by Norahs Girl

Categories     Chicken

Time 13m

Yield 4 serving(s)

Number Of Ingredients 14

4 large boneless skinless chicken breasts
2 teaspoons olive oil
oil (for sauteing)
1 tablespoon finely grated orange rind
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon chili powder
1 teaspoon dried parsley
1 teaspoon lemon pepper
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon sugar
1 pinch ground cloves

Steps:

  • Brush chicken breasts with olive oil and sprinkle with enough spice mix to coat both sides.
  • Heat about a tbs of oil in a pan and sauté the chicken for about 4 minutes each side (careful not to overcook!).
  • For spice mix: Combine everything and store in a jar or bottle.

CROCK POT CHICKEN CASABLANCA (WW FLEX AND ALMOST CORE)



Crock Pot Chicken Casablanca (Ww Flex and Almost Core) image

I found this recipe on a Weight Watchers related website and knew I had to try it. The only non Core ingredient are 4 tablespoons of currants which spread over the entire dish are just 2 points or 1/2 point per serving. For Flex this is 7 points per serving.

Provided by justcallmetoni

Categories     One Dish Meal

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 18

1 1/2 tablespoons olive oil
2 large onions, thinly sliced
2 teaspoons fresh ginger, grated
3 garlic cloves, minced
2 1/4 lbs boneless skinless chicken breasts
4 large carrots, sliced about 1/4 inch thick (or less)
2 large sweet potatoes, peeled and diced or 2 large potatoes, peeled and diced in 1 to 1 1/2 inch chunks
4 tablespoons currants (if Core must count points) or 4 tablespoons raisins (if Core must count points)
1 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon pepper
3/4-1 teaspoon cinnamon
1/4 teaspoon cayenne pepper
2 (14 1/2 ounce) cans diced tomatoes
3 medium zucchini, sliced 1 inch thick
1 (14 1/2 ounce) can garbanzo beans, drained and rinsed
2 tablespoons fresh parsley, chopped
2 tablespoons fresh cilantro, chopped

Steps:

  • Sauté onions, ginger and garlic in oil for 3 or 4 minutes and transfer to crockpot.
  • Brown chicken in same pan over medium heat. Reserve in skillet.
  • Add carrots, potatoes to crock pot.
  • Place chicken on top of veggies.
  • Stir seasonings in a small bowl and sprinkle over chicken along with currants and raisins.
  • If you like a very thick sauce, drain one of the two cans of tomatoes before adding to crock pot. Top chicken with diced tomatoes.
  • Add zucchini to the top.
  • Cover and cook on HIGH for 4 to 6 hours.
  • Add beans, parsley and cilantro 30 minutes before serving. (You can also do all cilantro or all parsley according to personal preference.).
  • Serve over cooked rice or couscous.

CHICKEN CASABLANCA



Chicken Casablanca image

Make and share this Chicken Casablanca recipe from Food.com.

Provided by weekend cooker

Categories     Beans

Time 5h

Yield 1 meal, 6-8 serving(s)

Number Of Ingredients 15

2 tablespoons oil
2 large onions, sliced
1 teaspoon ground ginger
3 garlic cloves, minced
3 large carrots, diced
3 lbs skinless chicken pieces
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cinnamon
2 tablespoons raisins
1 (14 1/2 ounce) can chopped tomatoes
3 small zucchini, sliced
1 (15 ounce) can garbanzo beans, drained
2 tablespoons chopped parsley

Steps:

  • Saute onions, ginger, and garlic in oil in skillet. (Reserve oil), and transfer to a slow cooker.
  • Add carrots, and potatoes.
  • Brown chicken over medium heat in reserved oil, and transfer to slow cooker.
  • Mix gently with vegetables.
  • Combine seasonings in a seperate bowl, and sprinkle over chicken and vegetables.
  • Add`raisins, and tomatoes.
  • Cover, and cook on high for 4-6 hours.
  • Add sliced zucchini , beans, and parsley 30 minutes before serving.

Nutrition Facts : Calories 313.7, Fat 8.9, SaturatedFat 1.6, Cholesterol 69, Sodium 518.3, Carbohydrate 32.3, Fiber 6.8, Sugar 9.1, Protein 27.1

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
  • Use a good quality chicken: The quality of your chicken will make a big difference in the final dish. Look for chicken that is fresh, free-range, and organic if possible.
  • Cook the chicken thoroughly: Make sure the chicken is cooked all the way through before you serve it. This will help to prevent foodborne illness.
  • Don't overcook the chicken: Overcooked chicken is tough and dry. Cook it just until it is cooked through, but not a minute longer.
  • Use a variety of spices: Chicken Casablanca is a flavorful dish that uses a variety of spices. Don't be afraid to experiment with different combinations to find one that you like.
  • Serve with a side of couscous: Couscous is a traditional Moroccan side dish that pairs perfectly with Chicken Casablanca. It is light and fluffy, and it helps to soak up the delicious sauce.

Conclusion:

Chicken Casablanca is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It is also a great dish to serve to guests. With its flavorful sauce and tender chicken, Chicken Casablanca is sure to be a hit.

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