Best 4 Jewish Frenchmoroccan Chicken Recipes

Welcome to the ultimate guide to cooking Jewish French Moroccan chicken, a delectable dish that tantalizes your taste buds with its unique blend of flavors. This culinary masterpiece takes inspiration from the rich traditions of three distinct cultures, resulting in a dish that is both exotic and familiar. With origins in the vibrant Jewish communities of France and Morocco, this recipe has stood the test of time, becoming a beloved dish that is sure to impress your family and friends.

Here are our top 4 tried and tested recipes!

MOROCCAN CHICKEN

Moroccan Chicken image

Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!

Provided by Sarah and Annette

Categories World Cuisine Recipes African North African Moroccan

Time 45m

Yield 4

Number Of Ingredients 17

Ingredients

1 pound skinless, boneless chicken breast meat - cubed
2 teaspoons salt
1 onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon minced fresh ginger root
½ teaspoon paprika
¾ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground turmeric
1 ½ cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1 zucchini, sliced
1 tablespoon lemon juice

Steps:

Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 27.9 g, Cholesterol 66.8 mg, Fat 3.7 g, Fiber 6.3 g, Protein 36 g, SaturatedFat 0.8 g, Sodium 2127.8 mg, Sugar 4.6 g

JEWISH FRENCH/MOROCCAN CHICKEN

Jewish French/Moroccan Chicken image

A delicious one-pot wonder. Easy and delicious. This recipe was given to me by a French friend who brought the dish to work one day for lunch. It comes from a recipe book he bought on a trip to Morocco. I was very intrigued by the spicy, peppery, fruity aroma. The original contained much more fruit and honey but he recommended the levels I have here. This dish is delicious served in the authentic way on a bed of couscous but if you don't have any on hand rice will do. From the same book see my Chicken and Fennel #220204

Provided by Scott Hannigan

Categories One Dish Meal

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

4 boneless skinless chicken thighs
2 onions, chopped
2 tablespoons olive oil
6 dried apricots
6 pitted prunes
1 -2 tablespoon raisins or 1 -2 tablespoon sultana
1/2 teaspoon salt
1 teaspoon turmeric
2 teaspoons ground black pepper
1 tablespoon honey
2 teaspoons cinnamon
1/2 lemon, juice of
2 cups chicken stock
1 -2 tablespoon flour or 1 -2 tablespoon cornflour

Steps:

Brown chicken in the olive oil. Remove chicken from pan.
In the same pan saute the onion, black pepper and turmeric adding a little more oil if necessary.
Replace the chicken.
Add the apricots, prunes, raisins, honey, lemon juice, stock, cinnamon and salt.
Cover and simmer slowly for at least an hour.
In a cup combine the flour gradually with cold water to make about 1/2 a cup of runny paste (it is important the water is cold to prevent it going lumpy).
Add the paste to the stew, stirring gently.
Replace the lid and leave to simmer for about 10 minutes for the gravy to thicken.
During this time check the thickness of the gravy. If it is too thin you can easily make up some more paste or if it is too thick just add some hot water.

GRILLED MOROCCAN CHICKEN

Grilled Moroccan Chicken image

Make and share this Grilled Moroccan Chicken recipe from Food.com.

Provided by Poutine

Categories Chicken

Time 13m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup plain yogurt
3/4 teaspoon ground cardamom
3/4 teaspoon ground coriander
3/4 teaspoon cumin
1/2 teaspoon salt
1 pinch ground cloves
1 pinch pepper
8 boneless skinless chicken thighs
1/3 cup fresh coriander, chopped fresh or 1/3 cup fresh basil, chopped

Steps:

Oil grill and heat barbecue to medium.
In a medium-sized bowl, stir yogurt with seasonings. Open thighs. Add to yogurt mixture and turn to coat.
Lay chicken flat on grill. Barbecue, covered for 4 minutes. Baste with any remaining yogurt mixture. Turn chicken and continue to barbecue, covered until chicken feels springy when pressed, 4 to 6 more minutes.
Place on platter and sprinkle with coriander.

ONE-POT MOROCCAN CHICKEN

One-Pot Moroccan Chicken image

The flavors of Morocco in an easy one-pot chicken recipe.

Provided by margaretnewyork66

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes

Time 50m

Yield 6

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic
1 pound skinless, boneless chicken breast, cut into 1-inch cubes
1 cup crushed tomatoes, with liquid
2 medium carrots, chopped
2 stalks celery, sliced
½ cup water
¼ cup olives, or to taste
2 tablespoons raisins, or to taste
1 tablespoon minced fresh ginger root
2 teaspoons salt
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon dried oregano
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
1 tablespoon lemon juice
1 tablespoon finely chopped cilantro, or to taste

Steps:

Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add chicken, tomatoes, carrots, celery, water, olives, raisins, ginger, salt, paprika, cumin, turmeric, oregano, cinnamon, and cayenne pepper; mix to combine. Bring to a boil, reduce heat, and simmer until chicken has cooked through and flavors have mingled, 25 to 35 minutes.
Stir in lemon juice and garnish with cilantro.

Nutrition Facts : Calories 152 calories, Carbohydrate 11.7 g, Cholesterol 39 mg, Fat 4.8 g, Fiber 2.6 g, Protein 16.3 g, SaturatedFat 0.9 g, Sodium 940.2 mg, Sugar 4.1 g

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 Fresh Ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use fresh, seasonal produce and high-quality meat and seafood.
Don't Overcrowd the Pan: When searing meat or poultry, make sure not to overcrowd the pan. This will prevent the food from cooking evenly and will result in steamed, not seared, food.
Use a Meat Thermometer: A meat thermometer is a great way to ensure that your meat is cooked to the proper temperature. This is especially important for poultry, which needs to be cooked to an internal temperature of 165°F (74°C).
Let the Meat Rest: After cooking meat or poultry, let it rest for a few minutes before carving or serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Season to Taste: Always taste your food as you cook and adjust the seasoning accordingly. This is the best way to ensure that your dish is perfectly seasoned.

Conclusion:

The recipes in this article offer a delicious and diverse range of Jewish, French, and Moroccan dishes that are sure to please everyone at your table. With a focus on fresh ingredients and simple techniques, these recipes are perfect for home cooks of all skill levels. So next time you're looking for something new and exciting to cook, give one of these recipes a try. You won't be disappointed!