Best 2 Moroccan Spiced Chicken Breasts Recipes

Moroccan spiced chicken breasts are a delightful and flavorful dish that combines the vibrant spices of Morocco with the tender and juicy texture of chicken. This tantalizing dish is a fantastic option for a weeknight dinner, a special occasion meal, or a backyard barbecue. With the right combination of spices and herbs, you can create a flavorful and aromatic dish that will tantalize your taste buds and transport you to the bustling souks of Morocco.

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GRILLED MOROCCAN SPICED CHICKEN BREASTS STUFFED WITH COUSCOUS AND PINE NUTS

Grilled Moroccan Spiced Chicken Breasts Stuffed with Couscous and Pine Nuts image

Dress up chicken breast with flavored stuffing. A spicy and grilled dinner ready in just 40 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 17

Ingredients

1/4 cup uncooked couscous
1/4 cup plus 2 tablespoons chicken broth
2 tablespoons butter
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1 teaspoon grated lemon peel
2 tablespoons fresh lemon juice
1 tablespoon dried cranberries
1 tablespoon pine nuts
Dash of red pepper sauce or to taste
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground pepper

Steps:

In small bowl, place couscous; set aside.
In 1-quart saucepan, heat broth, butter, coriander, 1/2 teaspoon cumin, 1/4 teaspoon salt and the turmeric to boiling.
Pour hot broth over couscous, stir well and cover with foil. Let stand 5 minutes to allow liquid to be absorbed. Uncover and fluff couscous with fork. Stir in lemon peel, lemon juice, cranberries, pine nuts and pepper sauce; set aside.
Meanwhile, place 1 chicken breast on work surface. Notice it has a thick end and a thin end. To create a pocket for the stuffing, insert long, thin knife (a boning knife is ideal) into middle of thick end, parallel to work surface. Slide knife in until it reaches middle of chicken. Move knife up and down within the chicken to form a pocket. You want to have a smaller opening where knife entered the chicken and a larger pocket within the chicken to stuff with couscous mixture. Repeat with remaining chicken breasts.
Spray grill rack with cooking spray or brush with oil. Heat coals or gas grill for medium heat. (Check the temperature of the coals by placing your hand, palm side down, near but not touching the cooking grill rack. If you can keep your hand there for two seconds [one-thousand one, one-thousand two], the temperature is high; three seconds is medium-high; four seconds is medium; five seconds is low.)
Use one hand to hold chicken with thick end up. With other hand, stuff 1/4 cup of the couscous into pocket. Repeat with remaining chicken. Brush chicken with oil.
In small bowl, mix 1/2 teaspoon salt, 1/2 teaspoon cumin and the pepper. Sprinkle mixture evenly over chicken breasts.
Grill chicken covered 15 to 20 minutes, turning occasionally, until juice of chicken is no longer pink when center of thickest part is cut (170°F) and stuffing is hot. To serve, slice each breast and layer on plate so stuffing is visible.

Nutrition Facts : Calories 320, Carbohydrate 11 g, Cholesterol 100 mg, Fiber 1 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 2 g, TransFat 0 g

MOROCCAN-SPICED CHICKEN BREASTS

Moroccan-Spiced Chicken Breasts image

The spicy coating caramelizes slightly during cooking, enhancing and mellowing the flavor mix. From EatingWell magazine, May/June 1995. NOTE: Dietary Exchanges: 3 lean meat, 2 fat Preparation time does not include marinating time.

Provided by kitty.rock

Categories Chicken Breast

Time 30m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 4

Ingredients

3 tablespoons moroccan mixed spice (Moroccan Spice Mix, #422399)
2 teaspoons extra-virgin olive oil
1 lb boneless skinless chicken breast (about 4 breasts)
2 teaspoons extra-virgin olive oil or 2 teaspoons canola oil (for cooking)

Steps:

Blend Moroccan Spice Mix and oil in a shallow bowl. Pat chicken dry and dredge in the spice paste, turning to coat completely. Cover and refrigerate for at least 30 minutes, preferrably 1-2 hours.
Heat oil in a large nonstick skillet over medium-high heat. Sauté the chicken breasts until cooked through and juices are clear, about 4-6 minutes per side.
Serve.

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Use fresh ingredients: The fresher your ingredients, the better your dish will taste. When possible, use organic or locally-sourced ingredients.
Don't be afraid to experiment: This recipe is a great starting point, but feel free to adjust the ingredients to suit your own taste. For example, you could add more spices, or use a different type of chicken.
Cook the chicken until it is cooked through: The best way to check if the chicken is cooked through is to use a meat thermometer. The internal temperature of the chicken should read 165 degrees Fahrenheit.
Let the chicken rest before serving: Letting the chicken rest for a few minutes before serving will allow the juices to redistribute, making the chicken more tender and juicy.

Conclusion:

This Moroccan-spiced chicken breast recipe is a flavorful and easy-to-make dish that is perfect for a weeknight dinner. The chicken is marinated in a mixture of spices, then grilled or roasted until cooked through. Serve the chicken with your favorite sides, such as rice, couscous, or roasted vegetables.

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