Best 2 Moroccan Spiced Nuts Recipes

Are you looking for a quick and easy snack or a delightful addition to your next party platter? Look no further! Moroccan spiced nuts are a true culinary delight, offering a perfect balance of sweet, savory, and nutty flavors. With just a handful of ingredients and minimal preparation, you can create this tantalizing treat that will satisfy your cravings and impress your guests. Let's embark on a flavor-filled journey as we explore the best recipes for Moroccan spiced nuts.

Here are our top 2 tried and tested recipes!

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 NUTS

Moroccan Spiced Nuts image

Number Of Ingredients 13

Ingredients

2 cups Unsalted nuts
2 tablespoons honey
2 teaspoons Moroccan spice Mix *
2 tablespoons light brown sugar
1/2 teaspoon salt
2 teaspoons * cumin
1.5 teaspoons * cinnamon
1 teaspoon * coriander
1/2 teaspoon * chili powder
1/2 teaspoon * smoked paprika
1/4 teaspoon * allspice
1/4 teaspoon * ground ginger
1/8 teaspoon * pepper

Steps:

Heat oven to 325 degrees F.
Pour mixed nuts in an even layer on a rimmed baking sheet.
Toast 10 minutes in oven, then transfer to a bowl.
In a small saucepan over medium-low heat, stir together honey and Moroccan spice mix 1 minute until smooth and heated through.
Pour over nuts in bowl; toss to combine.
Pour coated nuts in an even layer on rimmed baking sheet.
Bake 30 minutes, tossing every 10 minutes, until warm and well-toasted.
Cool 2 minutes, then toss with brown sugar and salt.
Serve warm or at room temperature.

Tips:

Choose fresh nuts: Fresh nuts have a better flavor and texture than stale nuts. Look for nuts that are plump and free of blemishes.
Use a variety of nuts: A mix of different nuts adds flavor and texture to the dish. Some good options include almonds, cashews, peanuts, walnuts, and pecans. Use whole nuts or chopped nuts, depending on your preference.
Roast the nuts: Roasting the nuts brings out their flavor and makes them more crispy. You can roast the nuts in the oven or in a pan on the stovetop.
Use a good quality spice blend: The spice blend is what gives Moroccan-spiced nuts their unique flavor. You can use a store-bought spice blend or make your own. Some essential spices include cumin, coriander, paprika, and cayenne pepper.
Don't overcrowd the pan: When roasting the nuts, make sure not to overcrowd the pan. This will prevent the nuts from cooking evenly.
Store the nuts properly: Store the Moroccan-spiced nuts in an airtight container in a cool, dry place. They will keep for up to two weeks.

Conclusion:

Moroccan-spiced nuts are a delicious and easy-to-make snack. They are perfect for parties, potlucks, or just enjoying at home. The combination of sweet and savory flavors makes them a crowd-pleaser. So next time you are looking for a healthy and flavorful snack, give Moroccan-spiced nuts a try!