Best 9 Moroccan Chicken Legs Ww Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Moroccan chicken legs are a flavorful and aromatic dish that makes a great addition to any dinner table. With its succulent chicken, fragrant spices, and savory sauce, this dish is sure to tantalize your taste buds. In this article, we will explore the best Moroccan chicken leg recipes, providing you with step-by-step instructions and helpful tips to ensure that you create a delicious and authentic meal.

Let's cook with our recipes!

MOROCCAN CHICKEN LEGS



Moroccan Chicken Legs image

Our make-ahead marinade gives your grilled chicken an incredibly delicious taste, sure to become a family favorite!

Categories     main

Time 2h30m

Yield 4 servings

Number Of Ingredients 8

8 chicken legs or drumsticks
1 tablespoon Better Than Bouillon Roasted Chicken Base
2 tablespoon olive oil
2 tablespoon freshly chopped cilantro
1 tablespoon grated onion
1 teaspoon minced garlic
1 teaspoon ground coriander
.5 teaspoon cayenne pepper

Steps:

  • Using a sharp knife, make 3 small slits into the meat on both sides of the chicken legs.
  • Mix the Roasted Chicken Base, olive oil, cilantro, onion, garlic, coriander and pepper into a small mixing bowl. Pour the marinade into a re-sealable plastic bag. Add the chicken to the bag and place in the refrigerator for 2 hours or up to 8 hours.
  • Preheat the grill to 425°F.
  • Remove the chicken from the marinade and place directly onto the grill. Grill the chicken for 25 - 30 minutes turning every 5 minutes. The internal temperature should be 165°F.
  • Serve immediately.

MOROCCAN CHICKEN



Moroccan Chicken image

Your slow cooker acts like a tagine in this perfectly spiced Moroccan chicken recipe. A steaming bowl of Israeli couscous or brown rice is perfect on the side.

Categories     Dinner

Time 2h20m

Yield 4 servings

Number Of Ingredients 18

1.75 tsp Ground cumin
0.75 tsp Table salt
0.25 tsp Ground cinnamon
0.125 tsp Ground cinnamon
0.25 tsp Black pepper
0.125 tsp Black pepper
0.125 tsp Cayenne pepper or to taste
16 oz Uncooked bone in skinless chicken thigh(s) 4 thighs
1 tsp Olive oil
1 medium Uncooked onion(s) chopped
2 medium clove(s) Garlic clove(s) minced
1 tsp Ginger root minced peeled fresh
14.5 oz Canned diced tomatoes
1 pound(s) Uncooked butternut squash chunks
15.5 oz Canned chickpeas rinsed and drained
0.25 cup(s) Cilantro leaves
2 Tbsp Almonds sliced, toasted
1 item(s) Fresh lime(s) small size, cut into 4 wedges

Steps:

  • Mix together 1 1/2 teaspoons cumin, 1/2 teaspoon salt, 1/4 teaspoon cinnamon, 1/4 teaspoon pepper, and cayenne in cup; sprinkle all over chicken. Transfer to 5- or 6-quart slow cooker.
  • Heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to soften, about 3 minutes. Stir in garlic, ginger, and remaining 1/4 teaspoon cumin,1/4 teaspoon salt, 1/8 teaspoon cinnamon, and 1/8 teaspoonpepper; cook, stirring constantly, until fragrant, about 30 seconds.
  • Stir tomatoes into onion mixture and bring to boil. Add to slow cooker along with squash and chickpeas, stirring to combine. Cover and cook until chicken and squash are fork-tender, 2-3 hours on High or 4-6 hours on Low. Spoon evenly into 4 large shallow bowls; sprinkle with cilantro and almonds and serve with lime wedges.
  • Per serving: 1 chicken thigh and 1 1/2 cups vegetable mixture with sauce.

Nutrition Facts : Calories 101 kcal

MOROCCAN CHICKEN LEGS WW



Moroccan Chicken Legs Ww image

From "Everyone Loves Chicken" by Weight Watchers. I borrowed my friend's book and I'm posting what sounds interesting for future reference. This is 5 points for each leg.

Provided by Oolala

Categories     Chicken Thigh & Leg

Time 4h45m

Yield 4 serving(s)

Number Of Ingredients 11

2 garlic cloves, minced
1 scallion, finely chopped
1 tablespoon extra virgin olive oil
2 teaspoons orange zest, grated
1 teaspoon dried mint
1 teaspoon ground cumin
3/4 teaspoon hot paprika
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
4 skinless chicken legs, whole, skinned, about 1/2 lb
3/4 teaspoon salt

Steps:

  • Combine the garlic, scallion, oil, orange zest, mint, cumin, paprika, ginger and cinnamon in a zip-close plastic bag.
  • Add the chicken and squeeze out the air and seal the bag.
  • Refrigerate, 4 hours to overnight, turning the bag occasionally.
  • Spray the grill with nonstick cooking spray and prepare the grill to medium-hot.
  • Lift the chicken from the marinade and sprinkle with salt.
  • Discard the marinade.
  • Place the chicken on the grill and cover the grill until an instant read thermometer reads 180°F when stuck in the thigh, about 12-15 minutes per side.

Nutrition Facts : Calories 194.6, Fat 8.5, SaturatedFat 1.8, Cholesterol 104, Sodium 550.3, Carbohydrate 1.8, Fiber 0.6, Sugar 0.2, Protein 26.6

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.

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 ON SAFFRON RICE (WW)



Moroccan Chicken on Saffron Rice (Ww) image

I haven't eaten a lot of Moroccan food, but this looks great. From Weight Watchers New 365 Day Menu Cookbook.

Provided by lazyme

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

6 ounces long-grain rice
1 pinch saffron thread
2 teaspoons olive oil
16 ounces boneless skinless chicken breasts
2 cups leeks, thinly sliced well-washed
12 dried apricot halves, thinly sliced
1 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon crushed red pepper flakes
2 cups tomatoes, coarsely chopped
1 cup low sodium chicken broth
1 cup orange section

Steps:

  • In medium saucepan, bring 2 cups water to a boil; stir in rice and saffron.
  • Reduce heat to low; cook, covered, 20 minutes, until all water is absorbed and rice is tender.
  • Remove from heat; keep warm.
  • Meanwhile, in large nonstick skillet, heat oil; add chicken.
  • Cook over medium-high heat, turning once, 8 minutes, until browned on all sides and juices run clear when chicken is pierced with fork.
  • Remove chicken from skillet; set aside.
  • In same skillet, combine leeks, apricots, cumin, cinnamon and red pepper flakes; cook, stirring frequently, 5 minutes, until leeks are softened.
  • Add tomatoes and broth; bring liquid to a boil.
  • Reduce heat to low; simmer, covered, 3 minutes, until mixture is heated through.
  • Return chicken to skillet; stir in orange sections.
  • Cook, turning chicken occasionally, 3 minutes, until chicken is heated through.
  • Spoon warm rice mixture onto serving platter.
  • Top rice mixture with cooked chicken breasts; surround chicken with vegetable mixture.
  • SERVING (1 CHICKEN BREAST, 3/4 CUP RICE, 3/4 CUP VEGETABLE MIXTURE) PROVIDES: 1/2 Fat, 1 Fruit, 2 Vegetables, 3 Proteins, 1 1/2 Breads, 5 Optional Calories.
  • PER SERVING: 406 Calories, 5 g Total Fat, 1 g Saturated Fat, 66 mg Cholesterol, 125 mg Sodium, 58 g Total Carbohydrate, 4 g Dietary Fiber, 32 g Protein, 93 mg Calcium; 8 points.

MOROCCAN CHICKEN THIGHS



Moroccan Chicken Thighs image

Quick and easy thighs with complex Moroccan flavors. Serve with rice, garnished with lemon wedges.

Provided by Scott Heddle

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h20m

Yield 4

Number Of Ingredients 14

8 bone-in chicken thighs
kosher salt and ground black pepper to taste
1 ½ cups chicken broth
3 tablespoons paprika
3 tablespoons ground cumin
3 teaspoons minced fresh ginger root
3 teaspoons ground turmeric
2 teaspoons ground cinnamon
1 lemon, zested and juiced
olive oil, or to taste
1 tablespoon canola oil, or to taste
½ white onion, chopped
1 cup pimento-stuffed green olives
2 tablespoons chopped fresh parsley

Steps:

  • Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl.
  • Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet.
  • Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.
  • Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.
  • Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.

Nutrition Facts : Calories 538.8 calories, Carbohydrate 14.3 g, Cholesterol 130.6 mg, Fat 37.7 g, Fiber 5.9 g, Protein 39.2 g, SaturatedFat 8.1 g, Sodium 1815 mg, Sugar 2.6 g

MOROCCAN CHICKEN



Moroccan chicken image

Spice up your evening with this simple chicken supper

Provided by Good Food team

Categories     Lunch, Supper

Time 30m

Number Of Ingredients 8

4 skinless boneless chicken breast fillets
1 lemon , zest and juice
2 tbsp olive oil
4 tsp Moroccan spice mix
300g quinoa
bunch spring onions , chopped
handful green olives , pitted and halved
small bunch flatleaf parsley , chopped

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Cut 3 deep slashes into each chicken breast and place in an ovenproof baking dish. Mix the lemon zest, juice, oil and spices together, then pour over the chicken. Cover with foil and bake for 20 mins.
  • Cook the quinoa according to pack instructions then tip into a large bowl. Stir through the rest of the ingredients and divide between serving plates. Remove the chicken from the oven and serve on top of the quinoa with the juices drizzled over.

Nutrition Facts : Calories 461 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 2.11 milligram of sodium

MOROCCAN CHICKEN THIGHS



Moroccan Chicken Thighs image

My husband and I love Mediterranean and Middle Eastern food. This recipe is very flavorful, so it's quickly become one of our favorites. —Susan Mills, Three Rivers, California

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2 servings.

Number Of Ingredients 24

1/2 teaspoon brown sugar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons all-purpose flour
4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
1 tablespoon olive oil
SAUCE:
3 shallots, chopped
1/2 cup plus 2 tablespoons reduced-sodium chicken broth, divided
4 pitted dates, chopped
1 teaspoon all-purpose flour
1-1/2 teaspoons minced fresh cilantro
COUSCOUS:
1/4 cup water
3 tablespoons reduced-sodium chicken broth
1/8 teaspoon salt
Dash ground cumin
1/3 cup uncooked couscous
1-1/2 teaspoons slivered almonds, toasted

Steps:

  • In a small bowl, combine the first 8 ingredients. Set aside 1 teaspoon spice mixture; add flour to remaining mixture and sprinkle over chicken., In a large nonstick skillet, brown chicken in oil on both sides. Remove and keep warm. Add shallots to the pan; cook and stir over medium heat for 3 minutes. Stir in 1/2 cup broth and dates. Bring to a boil. Reduce heat; return chicken to the pan., Cover and simmer until chicken juices run clear, 20-25 minutes. Remove chicken and keep warm. Combine flour with reserved 1 teaspoon spice mixture and remaining 2 tablespoons broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cilantro., For couscous, in a small saucepan, bring the water, broth, salt and cumin to a boil. Stir in couscous. Cover and remove from the heat; let stand until water is absorbed, 5-10 minutes. Fluff with a fork, then stir in almonds. Serve with chicken and sauce.

Nutrition Facts : Calories 644 calories, Fat 24g fat (6g saturated fat), Cholesterol 174mg cholesterol, Sodium 685mg sodium, Carbohydrate 51g carbohydrate (15g sugars, Fiber 4g fiber), Protein 57g protein.

Tips:

  • Use a flavorful spice blend. The spice blend in this recipe is inspired by traditional Moroccan cuisine and includes cumin, coriander, paprika, and turmeric. Feel free to adjust the spices to your taste preferences or use a pre-made Moroccan spice blend.
  • Marinate the chicken legs for at least 30 minutes. This will help the chicken absorb the flavors of the spices and make it more tender.
  • Cook the chicken legs over medium-low heat. This will help to prevent them from drying out.
  • Serve the chicken legs with your favorite sides. Some popular options include rice, couscous, or roasted vegetables.

Conclusion:

This Moroccan chicken legs recipe is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The chicken is flavorful and tender, and the sauce is rich and aromatic. Serve it with your favorite sides for a complete meal.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #poultry     #african     #barbecue     #refrigerator     #dinner-party     #kosher     #moroccan     #chicken     #dietary     #inexpensive     #meat     #chicken-thighs-legs     #equipment     #grilling

Related Topics