What are the moroccan chicken seasonings herbs and spices used in the recipe when cooking?

thanksWhat are the moroccan chicken seasonings herbs and spices used in the recipe when cooking?
The one I have calls for paprika, cumin, turmeric, cayenne pepper (1/2 tsp each), lemon juice and zest (1 lemon), garlic (2 cloves) and ginger root (1 tsp grated).





I also have this one, but I've not tried it. You're supposed to cook it in a tagine....


6 to 8 pieces of chicken, skinned


salt and pepper


2 onions, chopped


3 tablespoons olive oil


2 cloves garlic, crushed


1 tablespoon chopped ginger


1 teaspoon cinnamon


1 teaspoon cumin


2 cups chicken bouillon


1/4 cup chopped cilantro


1/4 cup chopped parsley


3 lemons, cut in small pieces





You season the chicken with salt and pepper, then cook it in olive oil in a skillet on medium heat for about 5 minutes. Then sprinkle on the garlic, ginger, cinnamon and cumin, stir it in well and cook covered for 5 more minutes.


Pour in the bullion and let the whole thing simmer for about 30 minutes. then you put the chicken only into the tagine and reduce the sauce by boiling it on high for 5-10 minutes...you should have only half left. Pour it into the tagine along with the lemons and parsley, bake it in a hot oven (450掳) for 10 minutes.What are the moroccan chicken seasonings herbs and spices used in the recipe when cooking?
garlic onion, lemon ,oil, %26amp; olives. have fun.
Here are some great recipes. Moroccan recipes have some interesting spice combinations in common, mainly: ginger, garlic, saffron, turmeric, curry, cinnamon, paprika,





Moroccan Chicken


Yields: 6 servings





2 fryers (1 1/2 pound each)


4 large minced onions


4 minced garlic cloves


1 tablespoon grated fresh ginger


1 teaspoon saffron


1 cup olive oil


1 tablespoon mixed chopped fresh parsley and cilantro


1/2 teaspoon cumin


1/2 teaspoon cinnamon


1/2 teaspoon turmeric


1/2 teaspoon paprika


1/2 cup lemon juice


2 cups water


2 tablespoons salt


1 tablespoon black pepper


1 preserved lemon (available at a Middle Eastern grocery or a specialty foods store)


5 ounces olives





In a large tangine (terra cotta cooking pot) or non-metallic cooking pot, mix the onions, garlic, ginger, saffron, olive oil, parsley, cilantro, cumin, cinnamon, turmeric, paprika and lemon juice.





Add the chicken and toss until all pieces are coated. Cover and let marinate in the refrigerator at least 2 hours or overnight.





When ready to cook, pour the water into the tangine or pot. Add the salt and pepper. Place on the stove and bring to a simmer over medium heat. Let simmer for 35 - 40 minutes, until the chicken is cooked through.





While the chicken is cooking, in a separate saucepan, bring the olives and preserved lemon to a boil. Let cook for 10 minutes, then drain.





Add the olive mixture to the chicken 5 minutes before serving. Serve hot.





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Moroccan Lemon Chicken with Summer Squash and Green Olives





4 (6-ounce) boneless, skinless chicken breasts


1 teaspoon ground cumin


1 teaspoon ground ginger


1/2 teaspoon cinnamon


1/2 teaspoon freshly ground black pepper


1/4 teaspoon allspice


1/4 teaspoon salt


1/8 teaspoon cayenne


1 lemon


4 teaspoons extra-virgin olive oil


1 small onion, thinly sliced


3/4 pound summer squash, thinly sliced crosswise


1/3 cup pitted green olives


2 tablespoons water


2 tablespoons chopped parsley





Pound chicken breasts between two sheets of waxed paper to 1/4 inch thick.


In a small bowl, mix together cumin, ginger, cinnamon, pepper, allspice, salt, and cayenne. *





Finely grate zest from lemon into spice mixture. Squeeze 1 tablespoon juice from lemon and add to spice mixture. Put lemon aside to use later. Add 3 teaspoons of the oil to spice mixture and stir to combine. Spread mixture on both sides of chicken breasts. Heat a large nonstick skillet over medium-high heat.





Add chicken, in batches if necessary, and cook, turning, until blackened on the outside and cooked through, 3 to 4 minutes per side.





Transfer to a plate and loosely cover with foil to keep warm. Add remaining 1 teaspoon oil to the skillet and return to medium-high heat.





Add onion slices and cook, stirring constantly with a wooden spoon and scraping up any browned bits, 3 minutes. Add squash, olives, and 2 tablespoons water. Season lightly with additional salt and pepper; stir well.





Cover and cook until squash is tender, 4 to 5 minutes. Remove the pan from the heat. Squeeze a little more lemon juice over chicken and vegetables, sprinkle with parsley, and serve warm.





Cooking Tip:





Use cutlets in place of chicken breasts if you want to avoid the pounding step.


Turkey cutlets can also be used.





Note:





These spices make up a version of ras al-hanout, an intriguing is widely used on Moroccan-style meats and fish. If you prefer, look for prepared ras al-hanout or another Moroccan blend in the spice section of your supermarket. Mixed with a little extra-virgin olive oil, these spices make a wet rub that blackens while cooking, giving the chicken a rich, exotic taste.





Recipe from The South Beach Diet Supercharged.
Moroccan cuisine is very similar to middle eastern cuisine. They use a spice blend called bokharat or 7 spices





2 tablespoons ground black pepper


2 tablespoons paprika


2 tablespoons ground cumin


1 tablespoon ground coriander


1 tablespoon ground cloves


1 teaspoon ground nutmeg


1 teaspoon ground cinnamon


1/2 teaspoon ground cardamom





It's good in most dishes. If it was a reddish brown spice it may have been a spice called sumac. You can get it in middle eastern grocery stores.
Ras el Hanout (Moroccan Seasoning)





From Couscous and Other Good Foods from Morocco, by Paula Wolfert








Ingredients:





4 whole nutmegs


10 rosebuds (dried)


12 cinnamon sticks


12 blades of mace


1 tsp aniseed


8 pieces of turmeric


2 small pieces orrisroot


2 dried cayenne peppers


1/2 tsp lavender


1 Tbsp white peppercorns


2 pieces galingale


2 Tbsp whole gingerroot


6 cloves


24 allspice berries


20 white or green cardamom pods


4 wild (black) cardamom pods





Instructions:





Grind all the ingredients in a blender until you obtain a fine mix, and pass it through a strainer.