Best 8 Majorcan Chicken Recipes

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Majorcan chicken is a traditional dish with roots in the heart of the Mediterranean, the vibrant island of Mallorca. This delectable dish is a flavor symphony, a captivating blend of herbs, spices and tender chicken, roasted to perfection. It is a staple in the culinary repertoire of Mallorca, enjoyed by locals and visitors alike, and its aromatic allure has spread far beyond the island's shores. Whether you are seeking a hearty family meal or aiming to impress at a special gathering, this article will guide you through the journey of creating an unforgettable Majorcan chicken dish, one that captures the essence of the Mediterranean and leaves your taste buds yearning for more.

Let's cook with our 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

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

MOROCCAN CHICKEN



Moroccan Chicken image

This is from my Eat Well, Stay Well cookbook. Easily doubled and put in the freezer for make-ahead cooking. Don't let the long list of spices scare you. It is easy to make! Serve with cous cous.

Provided by dicentra

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
4 boneless skinless chicken breasts (or thighs)
2 teaspoons olive oil
1 garlic clove, minced

Steps:

  • In a small bowl combine all of the ingredients except the chicken. Once well blended, add the chicken and toss to coat.
  • Put in freezer bags, label and freeze. OR Bake at 375 for 20 minutes or until chicken is cooked through.

MOROCCAN CHICKEN ONE-POT



Moroccan chicken one-pot image

You don't need a clay pot to whip up a fragrant, North Africa tagine - throw it all in a casserole dish and top with feta, mint and lemon.

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 18

4 boneless, skinless chicken breasts
3 tbsp olive oil
2 onions, 1 roughly chopped, 1 sliced
100g tomatoes
100g ginger, roughly chopped
3 garlic cloves
1 tsp turmeric
1 tbsp each ground cumin, coriander and cinnamon
1 large butternut squash, deseeded and cut into big chunks
600ml chicken stock
2 tbsp brown sugar
2 tbsp red wine vinegar
100g dried cherries
1 small red onion, finely chopped
zest 1 lemon
handful mint leaves
100g feta cheese, crumbled
couscous and natural yogurt

Steps:

  • Season 4 boneless, skinless chicken breasts. Heat 2 tbsp olive oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.
  • Whizz 1 chopped onion, 100g tomatoes, 100g chopped ginger and 3 garlic cloves into a rough paste.
  • Fry 1 sliced onion in 1 tbsp olive oil in the dish until softened, then add 1 tsp turmeric, 1 tbsp cumin, 1 tbsp coriander and 1 tbsp cinnamon and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
  • Return the chicken to the dish with 1 large butternut squash, cut into big chunks, 600ml chicken stock, 2 tbsp brown sugar and 2 tbsp red wine vinegar.
  • Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
  • Lift the chicken out and stir in 100g dried cherries, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.
  • Mix 1 finely chopped small red onion, the zest of 1 lemon, a handful of mint leaves and 100g crumbled feta cheese. Scatter over the dish, then serve with couscous and natural yogurt.

Nutrition Facts : Calories 324 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium

EASY MEDITERRANEAN CHICKEN



Easy Mediterranean Chicken image

"Friends and family love this. I made it healthier, but it tastes just as good." Kara Zilis - Oak Forest, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
1 can (14-1/2 ounces) no-salt-added stewed tomatoes
1 can (14-1/2 ounces) cut green beans, drained
1 cup water
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1-1/2 cups instant brown rice
12 pitted Greek olives, halved
1/2 cup crumbled feta cheese

Steps:

  • In a large nonstick skillet, brown chicken in oil on each side. Stir in the tomatoes, green beans, water, oregano and garlic powder. Bring to a boil; reduce heat. Cover and simmer for 10 minutes., Stir in rice. Return to a boil. Cover and simmer 8-10 minutes longer or until a thermometer reads 170° and rice is tender. Stir in olives; sprinkle with cheese.

Nutrition Facts : Calories 394 calories, Fat 12g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 724mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 6g fiber), Protein 30g protein. Diabetic Exchanges

MOROCCAN CHICKEN



Moroccan Chicken image

This Moroccan chicken recipe serves four-making it just the thing to serve at your next small dinner party.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 17

2 carrots, peeled, halved lengthwise, and cut into 1/2-inch slices
1 cup canned chickpeas, rinsed and drained
1 small onion, cut into 1/4-inch pieces
1/2 cup raisins
1 tablespoon finely chopped peeled ginger
2 cloves garlic, finely chopped
6 sprigs fresh thyme
Zest of 1 lemon
1 tablespoon extra-virgin olive oil
2 teaspoons coarse salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
1 pinch of ground cinnamon
8 chicken legs, skin removed
1/2 cup homemade or canned low-sodium chicken stock
Cooked couscous, for serving

Steps:

  • Preheat oven to 375 degrees. In a large bowl, combine carrots, chickpeas, onion, raisins, ginger, garlic, thyme, lemon zest, and olive oil; toss to coat.
  • In a separate large bowl, stir together 2 teaspoons salt, 1 teaspoon pepper, coriander, cumin, and cinnamon. Add chicken legs, and toss to coat.
  • Have ready four 12-by-17-inch sheets of parchment. Lay a sheet of the parchment paper on a work surface. Place 1/4 vegetable mixture in center of sheet; season with salt and pepper. Drizzle 2 tablespoons chicken stock over vegetables. Center 2 chicken legs over vegetables.
  • To seal packet, bring edges of parchment together, and make a 1-inch fold, and crease. Make another 1/2-inch fold in the same direction, and crease to form a seam. Working with the edges of a short end, fold in towards center to meet, creating a triangle (as if wrapping a gift). Fold point under a few times, and press to seal; repeat with other side. Repeat with remaining ingredients and remaining 3 sheets of parchment.
  • Transfer packets to a baking sheet. Bake until chicken is cooked through and vegetables are tender, about 1 hour 15 minutes. To serve, carefully cut open each packet with kitchen shears. Remove chicken and vegetables, and serve over couscous.

MAJORCAN



Majorcan image

Categories     Garlic     Onion     Appetizer     Bake     Cocktail Party     Vegetarian     Quick & Easy     Lunch     Bell Pepper     Vegan     Chard     Bon Appétit

Yield Makes 2 Cocas (8 Servings)

Number Of Ingredients 7

2 1-pound loaves frozen white bread dough, thawed, room temperature
9 tablespoons olive oil
1/2 teaspoon ground black pepper
2 medium onions, chopped
5 large garlic cloves, minced
2 large red bell peppers, chopped
1 large bunch green Swiss chard, ribs removed and thinly sliced, leaves thinly sliced

Steps:

  • Place each loaf of bread dough in separate bowl. Add 1 tablespoon oil to each; season each with 1/4 teaspoon pepper. Knead each in bowl until oil is well incorporated, about 3 minutes. Let dough rest in bowls 10 minutes.
  • Oil two 15x10-inch baking sheets. Turn out dough onto floured surface; knead 1 minute. Roll out each dough piece to irregular 13x9-inch rectangle, pulling and stretching dough. Transfer each to prepared sheet. Brush each with 1 tablespoon oil. Let dough rise uncovered in warm draft-free area until puffy, about 30 minutes.
  • Meanwhile, preheat oven to 400°F. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions and garlic; sauté 1 minute. Add bell peppers and chard ribs and sauté until tender, about 10 minutes. Add chard leaves and stir until just wilted and coated with oil, about 3 minutes. Season with salt and pepper.
  • Press dough all over with fingers, forming indentations. Brush each with 1 tablespoon of oil. Spread vegetables over, leaving 1-inch border. Bake until crusts are golden, about 25 minutes. Serve at room temperature.

MAJORCAN-STYLE VEGETABLE AND BREAD STEW



Majorcan-Style Vegetable and Bread Stew image

Categories     Soup/Stew     Vegetable     Sauté     Stew     Spinach     Summer     Cabbage     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
1 large sweet onion (such as Vidalia or Maui), finely chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
6 cups coarsely chopped green cabbage (about 1/2 large head)
1 1/2 cups small cauliflower florets (about 1/4 small head)
2 large tomatoes, seeded, chopped
2 tablespoons chopped fresh parsley
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh rosemary
1/2 teaspoon sweet paprika, preferably Spanish smoked paprika*
3 14-ounce cans vegetable broth or low-salt chicken broth
1 cup coarsely chopped fresh spinach leaves
8 4x3x1/2-inch slices country-style wheat bread
Oil-cured black olives
Sliced radishes

Steps:

  • Heat 2 tablespoons oil in heavy large ovenproof pot over high heat. Add onion, bell pepper, and garlic; sauté until golden and beginning to soften, about 7 minutes. Stir in cabbage and cauliflower; sauté 5 minutes. Add tomatoes, parsley, thyme, and rosemary; sprinkle with salt and pepper. Simmer 5 minutes. Add paprika and stir 30 seconds. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 20 minutes. Stir in spinach; simmer uncovered 3 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep refrigerated. Bring to simmer before continuing.)
  • Preheat oven to 450°F. Immerse 4 bread slices in broth in pot. Place remaining 4 bread slices atop broth; press to submerge. Drizzle with remaining 1 tablespoon oil. Bake uncovered 10 minutes.
  • Serve stew from pot. Pass olives and sliced radishes alongside.
  • Available from La Tienda (888-472-1022; tienda.com) or from The Spanish Table (206-682-2827; tablespan.com).

CHICKEN MALLORCA RECIPE



CHICKEN MALLORCA Recipe image

Provided by t1bishop

Number Of Ingredients 13

1 1/2 cups sliced mushrooms
2 teaspoons olive oil
1 1/4 1 1/4 cups roasted red peppers
1 large onion cut in eighths
1 large clove garlic - or to taste
4 boneless skinless chicken breasts
1 14 1/4 ounce can diced tomatoes
2 large carrots thinly sliced
3 tablespoons red wine
2 1/2 tablespoons herbs de province
3/4 teaspoon smoked hot paprika
Salt and pepper to taste
Hot cooked rice or couscous

Steps:

  • In large no-stick frying pan, combine mushrooms and olive oil. Cook over very high heat stirring for 5 minutes or until mushrooms are lightly browned. Remove mushrooms from pan and set aside. Add peppers, onions, garlic and olive oil to pan. Cook for 5 minutes or until onions are limp. Add chicken to pan and cook turning pieces occasionally for 3 minutes. Stir in tomatoes, carrots, wine, olives, herbs de province, paprika. Adjust heat so it simmers. Cook, stirring occasionally for 25 minutes or until chicken is very tender. Add reserved mushrooms and cook additional 5 minutes. Season with salt and pepper. Serve over rice or couscous.

Tips:

  • Choose the right chicken: For this recipe, it's best to use a whole chicken that is between 2 and 3 pounds. This size will ensure that the chicken cooks evenly and stays moist.
  • Use fresh herbs: Fresh herbs, such as rosemary, thyme, and oregano, are essential for giving the chicken its signature Majorcan flavor. Be sure to use fresh herbs whenever possible, as dried herbs will not provide the same level of flavor.
  • Don't overcrowd the pan: When browning the chicken, be sure to not overcrowd the pan. This will prevent the chicken from cooking evenly and will result in a soggy mess. Instead, brown the chicken in batches if necessary.
  • Cook the chicken until it is golden brown: When browning the chicken, be sure to cook it until it is golden brown on all sides. This will help to seal in the flavor and prevent the chicken from drying out.
  • Use a good quality olive oil: Olive oil is an important ingredient in this recipe, so be sure to use a good quality oil. Extra virgin olive oil is the best choice, as it has a rich flavor that will complement the chicken.
  • Serve the chicken with a variety of sides: Majorcan chicken can be served with a variety of sides, such as roasted potatoes, grilled vegetables, or a simple salad. You can also serve it with a sauce, such as a tomato sauce or a creamy mushroom sauce.

Conclusion:

Majorcan chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its flavorful combination of herbs, spices, and olive oil, this dish is sure to please everyone at your table. So next time you're looking for a new and exciting way to cook chicken, give this Majorcan chicken recipe a try.

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