Best 5 Moroccan Braised Chicken With Carrots And Golden Raisins Recipes

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Seeking a culinary adventure that captures the vibrant flavors of Morocco? Look no further than our guide to the tantalizing dish of Moroccan braised chicken with carrots and golden raisins. This unique recipe combines the succulent richness of chicken, the earthy sweetness of carrots, and the delectable burst of golden raisins, all simmering together in a symphony of aromatic spices and zesty ingredients. Embark on a delightful journey as we uncover the secrets to creating an unforgettable Moroccan braised chicken that will transport your taste buds to the heart of North Africa.

Here are our top 5 tried and tested recipes!

MOROCCAN CHICKEN THIGHS WITH CHICKPEAS AND RAISINS



Moroccan Chicken Thighs With Chickpeas and Raisins image

If you love foods with flavor then you will love this recipe! the spice amounts are only a guideline you may adjust to taste, this will work well using any part of the chicken :)

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

3 -5 tablespoons oil
4 lbs chicken thighs (skin on)
salt and pepper
1 large onion, chopped
2 tablespoons fresh minced garlic (or to taste)
1 tablespoon cumin
1 tablespoon turmeric
1 teaspoon paprika
1/2 teaspoon cinnamon
2 teaspoons grated lemon zest (can use more)
1 tablespoon flour
3 cups chicken broth
3 tablespoons honey (or to taste)
1 1/2 cups chickpeas, rinsed and drained
1/2 cup dark raisin (or to taste)
cooked rice

Steps:

  • In a large heavy saucepan (I use my electric frypan for this) heat oil over medium heat.
  • Season the chicken with salt and pepper the brown well on both sides; transfer to a plate.
  • Add in onions and garlic; saute for about 5 minutes, then add in cumin, turmeric, paprika and cinnamon; cook stirring with a wooden spoon for about 1 minute.
  • Stir in broth, honey, lemon zest and flour; stir to combine.
  • Then add in the browned chicken; simmer covered for about 15 minutes.
  • After 15 minutes of cooking add in the raisins and continue to cook (UNCOVERED) until the chicken is completely cooked through (about 15-20 minutes).
  • Season with salt and pepper.
  • Remove the chicken to plate/s.
  • Add in the chickpeas and simmer for 5 minutes.
  • Pour the sauce over the chicken and serve with cooked rice.

MOROCCAN BRAISED CHICKEN WITH CARROTS AND GOLDEN RAISINS



Moroccan Braised Chicken with Carrots and Golden Raisins image

Cumin and coriander infuse this chicken dish with North African flavors. The Moroccan recipe, which calls for braising the chicken thighs in white wine, makes a tasty dinner option.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 12

1/2 teaspoon whole cumin seed
1/4 teaspoon coriander seed, crushed
2 tablespoons vegetable oil
6 chicken thighs (about 2 pounds), skin removed
Coarse salt and freshly ground black pepper
1 large onion, halved and thinly sliced
1/2 cup white wine
4 large carrots, peeled and cut on the bias into 1-inch pieces
1 1/2 cups low-sodium chicken stock
1/4 cup golden raisins
1 cup quinoa
1/4 cup cilantro leaves, chopped

Steps:

  • Preheat oven to 350 degrees. Heat a large ovenproof pot over medium-high heat. Toast spices about 1 minute. Transfer to a bowl. Add oil to pan and heat. Season chicken generously with salt and pepper. Cook until golden, about 6 minutes; set aside. Reduce heat to medium and saute onion. Add wine, scraping up brown bits with wooden spoon. Add carrots, stock, raisins, chicken and accumulated juices, and spices; bring to a boil. Cover and transfer to oven. Braise until meat is very tender, about 45 minutes.
  • Meanwhile, bring quinoa, 2 cups water, and 1/4 teaspoon salt to a boil. Reduce heat and simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat; let stand 5 minutes. Fluff with a fork.
  • Sprinkle chicken with cilantro and serve with quinoa.

Nutrition Facts : Calories 365 g, Cholesterol 64 g, Fat 14 g, Fiber 2 g, Protein 24 g, Sodium 123 g

BRAISED CHICKEN WITH DATES AND MOROCCAN SPICES



Braised Chicken with Dates and Moroccan Spices image

Provided by Joanne Weir

Categories     Chicken     Braise     Quick & Easy     Low Cal     Dinner     Date     Almond     Healthy     Bon Appétit     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 14

3 1/2 pounds chicken breast halves, thighs, and drumsticks
1 tablespoon all purpose flour
1 tablespoon extra-virgin olive oil
2 pounds shallots (about 11 large), peeled
3 cinnamon sticks
1 1/2 teaspoons ground ginger
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon cayenne pepper
3 cups low-salt chicken broth
5 tablespoons fresh lemon juice, divided
12 dates, pitted, halved
1/4 cup almonds, toasted, coarsely chopped
1/4 cup chopped fresh cilantro

Steps:

  • Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy large pot over medium-high heat. Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 15 minutes. Transfer chicken to baking sheet or platter; repeat with remaining chicken. Pour off all but 2 tablespoons fat from pot and discard. Reduce heat to medium. Add shallots to pot; sauté until golden, about 6 minutes. Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Stir until fragrant, about 1 minute. Increase heat to high; add broth and 3 tablespoons lemon juice. Bring to boil; reduce heat to low, cover, and simmer until shallots begin to soften, about 18 minutes. Place chicken pieces atop shallots in pot. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until juices run clear when thickest part of drumstick is pierced with knife, about 25 minutes.
  • Transfer chicken and shallots to platter; tent with foil. Boil juices in pot until slightly thickened. Stir in dates and remaining 2 tablespoons lemon juice. Reduce heat and simmer gently until dates are heated through, about 2 minutes. Pour sauce and dates over chicken. Sprinkle with almonds and cilantro, and serve.

BRAISED MOROCCAN CHICKEN (D'JEJ MHAMAR)



Braised Moroccan Chicken (D'jej Mhamar) image

This is a popular dish made with preserved lemons in all Moroccan homes and is also served at weddings. Each home makes slight changes in the recipe. This one I learned from a cook in my mother-in-law's home. Moroccans eat off a communal plate. This chicken is served on a single plate in the center of the table (at weddings you will see four chickens on one large platter), eaten with crusty bread and no utensils. You, of course, can use your knife and fork!

Provided by saraht1

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 1h55m

Yield 8

Number Of Ingredients 19

1 (6.75 ounce) package rice vermicelli
2 tablespoons raisins
4 tablespoons chopped fresh cilantro, divided
3 cloves garlic, grated, divided
1 teaspoon finely chopped preserved lemon rind
¾ teaspoon ground ginger, divided
1 dash ground turmeric
1 pinch salt and ground black pepper to taste
1 (2 1/2 to 3 pound) whole chicken
¼ preserved lemon
¼ cup vegetable oil
1 onion, grated
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground turmeric
4 cups water, or as needed
4 threads saffron threads, or more to taste
1 cup large pitted green olives, rinsed

Steps:

  • Soak vermicelli noodles in hot water until softened, about 15 minutes. Drain and add raisins, 1 tablespoon cilantro, 1 clove grated garlic, 1 teaspoon chopped preserved lemon, 1/4 teaspoon ginger, 1 dash turmeric, salt, and pepper.
  • Clean the chicken, keeping the skin intact. Stuff with the prepared vermicelli. Tie legs closed with kitchen string. Remove seeds from preserved lemon and cut into 2 or 3 pieces.
  • Heat oil in a stock pot over medium heat. Add grated onion, preserved lemon, remaining 3 tablespoons cilantro, remaining 3 cloves garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, remaining 1/2 teaspoon ginger, cinnamon, and 1/4 teaspoon turmeric. Stir together over medium heat. Add chicken and fry, being sure it doesn't stick and break the skin, about 2 minutes on each side.
  • Add enough water that the chicken is about half immersed. Add saffron. Cook until chicken is no longer pink in the center, 30 to 40 minutes, checking water level occasionally. Add olives about 15 minutes before the chicken is finished. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove the chicken to a plate and reduce the sauce until it is thick, 10 to 15 minutes.
  • Pat the chicken dry and remove kitchen string; place in a baking dish. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil chicken in the preheated oven, turning as needed, until skin is darkened and crisp, about 5 minutes total.
  • Spread the sauce on a platter and place chicken on top.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 23.7 g, Cholesterol 66.2 mg, Fat 21.1 g, Fiber 1.8 g, Protein 24.7 g, SaturatedFat 4.7 g, Sodium 1219.1 mg, Sugar 3.5 g

MOROCCAN BRAISED CHICKEN WITH ZUCCHINI



Moroccan Braised Chicken With Zucchini image

Built around fall veggies and an intriguing, spicy sauce, this dish needs only quick-cooking couscous to soak up all the goodness. Another healthy dish from Chatelaine magazine. Enjoy!

Provided by Nif_H

Categories     One Dish Meal

Time 32m

Yield 3 serving(s)

Number Of Ingredients 13

10 ounces canned chicken broth, undiluted
1 tablespoon ground cumin
2 teaspoons paprika
1/2 teaspoon cinnamon
1/2 teaspoon chili flakes (Option, replace chili flakes and garlic clove with Harissa)
1 garlic clove, minced (Option, replace chili flakes and garlic clove with Harissa)
1 onion, sliced into wedges
6 slim carrots, cut into bite-sized lengths
3 chicken breasts (cut into thirds) or 6 chicken thighs, boneless, skinless (cut in half)
2 slim zucchini, but into thick rounds
1 tablespoon brown sugar or 1 tablespoon honey
1/4 cup golden raisin
1/4 cup dried apricot, thinly sliced

Steps:

  • Pour broth into a large, wide saucepan and set over medium-high heat. Stir in seasonings and garlic. Add onions and carrots to broth. Cover and reduce heat to medium-low. Boil gently until carrots begin to soften slightly, about 5 minute.
  • Stir zucchini and chicken into broth. Then stir into broth with sugar, raisins and apricots. Increase heat to medium. Cover and cook, stirring occasionally, until chicken is springy when pressed, 7 to 10 minute.

Tips:

- Use a heavy-bottomed pot or Dutch oven to evenly distribute heat and prevent burning. - Brown the chicken in batches to avoid overcrowding the pan and ensure even cooking. - Don't skip the step of sautéing the vegetables; this adds depth of flavor to the dish. - Use a combination of spices for a flavorful and aromatic dish. - Add the raisins and honey towards the end of cooking to prevent them from burning. - Serve the chicken with couscous, rice, or your favorite sides.

Conclusion:

Moroccan braised chicken with carrots and golden raisins is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of spices, vegetables, and raisins creates a flavorful and aromatic dish that is sure to please everyone at the table. This recipe is also a great way to use up leftover chicken. Simply shred the chicken and add it to the pot with the vegetables and spices. Simmer for 30 minutes, or until the chicken is heated through. Serve with your favorite sides and enjoy!

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