Moroccan Baked Chicken Thighs with Broccoli

Moroccan food and Moroccan inspired is known for its vibrant flavors and this Moroccan chicken is a perfect example.

Moroccan cuisine is a mild version of Indian food. Both types of ethnic cuisines are known for aromatic plates.

Both Moroccan and Indian dishes use a similar medley of spices including cumin, paprika, ginger, cinnamon, and saffron.

In Morocco beef is not plentiful, so meals are usually built around lamb and poultry.


Enjoy This Moroccan Inspired Dish

Moroccan Three Bean and Kale Soup


Common ingredients used in Moroccan dishes (apart from spices) can include almonds, hard-boiled eggs, prunes, lemons, tomatoes, and other vegetables.

Inspired by the wonderful spices and flavors used in Moroccan cuisine, this delicious chicken thigh recipe is a hearty one-dish meal.

Moroccan Baked Chicken Thighs with Broccoli

6 skinless, bone-in chicken thighs

salt and ground black pepper to taste

1 1/2 cups broccoli florets, without stem

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

½ white onion, chopped

1-2 tablespoons high heat olive oil, optional to use avocado oil

Preheat the oven to 375 degrees F

Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.

Mix together paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a medium bowl. Next add chicken broth.

Heat oil in a cast iron skillet until the oil begins to shimmer.

Add chicken thighs, top-side down, and cook for 4 minutes each side or until meat is just oblique in color.

Remove from heat and transfer thighs to a plate. Set aside.

Sauté onions in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onions and 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.

Put skillet in preheated oven. Bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.

Add broccoli to the skillet last 10 minutes of baking time (do not over cook broccoli, cook just until a bright green, still crunchy)

Remove skillet from oven and drizzle lemon juice over thighs and broccoli.

Garnish the dish with lemon slices and cilantro, optional to use parsley.

Plate and serve.

Bacon Vegetable Alfredo Gnocchi

Bacon Vegetable Alfredo Gnocchi

Gnocchi is an Italian pasta, with the most common being the classic potato gnocchi.

The word gnocchi may be derived from the Italian word nocchio, meaning a knot in wood, or from nocca, meaning knuckle.

They are made of cooked mashed potatoes, flour and eggs. Some gnocchi recipes add ricotta to the dough.

Gnocchi are usually eaten as a first course, but they can also be served as a side dish to a main course.

How To Prepare Gnocchi

Gnocchi are commonly cooked on their own in salted boiling water for about 4 to 5 minutes and then dressed with a sauce.

With the ridges that gnocchi are given when made from scratch, sauces are better able to stick or cling to it.

Gnocchi can be served simply, with melted butter and grated Parmesan cheese, or in a more complex preparation such as tomato sauce, basil and mozzarella.

It also happens to be delicious with a mixture of bacon, broccoli, Brussels sprouts and a Alfredo sauce made with white cheddar cheese.

Bacon Vegetable Alfredo Gnocchi

6 strips of bacon, chopped

3 tablespoons bacon fat *see note below

1 package classic potato gnocchi

1/2 cup Brussels sprouts, sliced thin

1/2 cup broccoli florets, chopped small

1 teaspoon garlic powder

Black pepper, to taste

1 cup Alfred sauce +see note below

* when bacon is cooked save 3-4 tablespoons fat and discard the rest of the fat

+ made with white cheddar – prepare a basic Alfredo sauce but replace Parmesan cheese with white sharp cheddar


Alfredo Sauce with White Sharp Cheddar Cheese

1/2 cup butter

2/3 cup heavy cream

1 1/4 cups white sharp cheddar cheese, shredded

Combine the butter and cream in a medium saucepan over medium heat. Cook, stirring frequently, until the butter is melted. Remove the pan from the heat.

Next, stir cheese into the cream sauce. Stir continuously until cheese melts and mixed in. Sauce should be lightly thick. Set aside.


Instructions for Bacon Vegetable Alfredo Gnocchi

In a medium pan over medium heat, add chopped bacon and cook until just crisp.

Remove bacon from skillet and lay out over towels to soak any remaining grease and set aside.

With the same skillet remove all of the bacon fat but 1 tablespoon.

Next add the potato gnocchi and fry about 5 minutes or until the dumplings start to brown.

Remove browned gnocchi from pan to a plate and set aside.

In the small skillet add 1 tablespoon of bacon grease. Next add the chopped vegetables, garlic powder and black pepper.

Sauté for 4-5 minutes and remove from heat.

Next add the vegetables, gnocchi and bacon to a medium cast iron skillet.

Add Alfredo sauce to skillet and mix in well.

Place skillet into preheated oven and bake for 10 minutes. Next take skillet and place under high heat broiler for 2 minutes.

Caution: Be careful not to burn the baked dish. You only want to lightly toast the gnocchi .

Next remove skillet from broiler and on stove top.

Skillet should plate 4 servings.

Try these Gnocchi dishes –

Gnocchi & Chicken Vegetable Soup

Oven Roasted Gnocchi with Sausage and Peppers


Baked Garlic and Broccoli

Baked Garlic and Broccoli

Broccoli is a cruciferous vegetable, capable of irradiating cells from your body that would otherwise become cancerous. It is a vegetable among others in its class that stimulates the lymphatic system to detox your body as well.

As for garlic, it’s your digestive aid, antibacterial, and anti-inflammation friend. If you don’t like garlic, maybe you should get to know it better, because it fights off cancer as well.

Let’s get started with our featured recipe: Baked Garlic and Broccoli. It’s a very simple and tasty recipe, as well as a nice way to enjoy broccoli with the pure flavor of fresh garlic.

Here are the few ingredients you will need.

Ingredients for - Baked Garlic Broccoli1 cup broccoli florets

6-8 garlic cloves

2 tbsp. olive oil

Salt and pepper to taste

This recipe makes two (2) servings. Double it to serve four (4) servings or triple it to serve six (6).

Tenderizing the Broccoli Marinate the broccoli florets for 30 minutes with the olive oil and salt, so that they become tender.

Garlic and Broccoli on a baking sheetPreheat the oven to 350 F for 5 minutes. Spread out evenly the broccoli florets and garlic cloves onto a baking sheet.

Place the baking sheet in the oven, and bake for 10 minutes. Toss the broccoli and garlic, then continue to bake for for another 10-15 minutes or until broccoli browned a little but not burnt.

Baked Garlic and BroccoliRemove from oven and let cool about 3 to 5 minutes. Place into a serving bowl, and make it a side with your favorite meat dish.

If you wish you can add other vegetables to the baking sheet, like carrots or zucchini. Enjoy!

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Creamy Brussels Sprouts Casserole

Creamy Brussels Sprouts Casserole

Brussels sprouts look like mini-cabbages more than anything are packed with vitamins and minerals that support a healthy immune system. Their highly nutritious, and extremely versatile in preparation with a number of different recipes.

With a variety of options for how to add them to your diet, you won’t ever get bored with these perfectly crafted vegetables made by nature for you.

brussels sproutsWhat Are Brussels Sprouts?

These little cabbages are grown for their edible buds and may have gotten their name from Brussels, Belgium, where they are believed to have originated and are highly popular. Ancestors of the modern Brussels sprout were most likely cultivated in ancient Rome, but the sprouts we know and love today were likely grown as early as the 13th century in Belgium (Wikipedia).

Nutrition of Brussels Sprouts

They are a small round leafy vegetable, and are packed with phytonutrients, including protein, vitamins, minerals, and fiber.

brussels sprouts in the gardenThe vitamins include, vitamin C and K , some B-complex vitamins, like B-6, and folate. The minerals include, trace amounts of selenium, copper, zinc and manganese, iron, calcium, potassium and phosphorus.

Brussels sprouts are also a great source of vitamin A, which is an antioxidant required for maintaining healthy mucus membranes, skin, and promoting optimal eye health, reducing the risk of macular degeneration.

They can also cause gas and bloating if eaten raw, as they have an enzyme that is difficult to digest. Cooking them breaks this enzyme down and the nutrition of the vegetable becomes more bio-available to the body.

Brussels Spouts and Cancer

Vegetables rich with vitamins A and C have shown to offer protection against some cancers such as oral cavity, and lung cancer. The extent of cancer-protection in Brussels sprouts is still widely researched, but findings hint that this vegetable among others, can help fight cancer causing agents, as well cleansing the body of toxins.

Preparing Brussels Sprouts

Brussels sprouts can be roasted in the oven, used in stir-fry’s, shredded and used in salads, added to soups, casseroles, pasta dishes, and used as garnish around poultry and fish.

There is really no right or wrong way to prepare them!

Now that we have your taste buds going, let’s present our featured recipe: Creamy Brussels Sprouts Casserole, and here is what you will need.

Creamy Brussels Sprouts Casserole

1 – 8 ounce package, cream cheese, room temperature

1 cup sour cream

1/2 pound sliced fresh mushrooms (optional)

1 medium onion, chopped

2 tablespoons butter (or coconut butter)

1 ½ pounds fresh Brussels sprouts, ends cut off

Optional to use 2 packages – 10 ounces each of frozen Brussels sprouts, thawed and drained

3/4 cup shredded cheese, your choice, cheddar, Monterey, Mozzarella, goat cheese, or any hard cheese

Heat Oven to 350 degrees

In a small bowl, beat cream cheese and sour cream until smooth. Set aside.

In a large skillet, sauté mushrooms and onion in butter until tender. Stir in Brussels sprouts. Remove from the heat and stir in cream cheese mixture.

Grease a 2 quart baking dish, and spoon mixture in spreading out evenly.

Cover dish and bake for 25-30 minutes or until bubbly. Uncover and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Make 6-8 servings

Enjoy as a stand alone dish, or as a side dish with your favorite meat recipe.

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More Brussels sprouts recipes here at Splendid Recipes and More…

Roasted Root Vegetables with Brussels sprouts and Bacon

Warm Brussels sprouts and Dilled Potato Salad

Brown Butter and Brussels Sprout with Fennel

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The Broccoli – Essence of Real Food

The Broccoli – Essence of Real Food

The Broccoli – Essence of Real FoodWhen you were a youngster you probably didn’t see what was so great about broccoli. What you didn’t know then, but probably know now is that broccoli is the essence of real food, as it has been dubbed one of many, a super food.

The broccoli from top to bottom is overflowing with macro-nutrients, including vitamins and minerals that are needed for overall health and well-being. This vegetable has been around for millenniums, and has forever been used and viewed as the ideal go-to food.

It’s healthy, can be eaten in a number of different ways, comes with a variety of benefits, is easy to cook, and offers the body a boost of vitamins and minerals in every serving.

Continue reading to get an overall understanding of this vegetable, the essence of real food.

Understanding the Broccoli from Top to Bottom

Broccoli is an edible plant that closely resembles the cauliflower, and is associated to the cabbage family. It’s a vegetable that originated in Italy, and was first mentioned of about 2,000 years ago.

Due to the broccoli’s rich green color, and its counterpart the purple broccoli, both are high in antioxidants and macro-nutrients for excellent health.

Anatomy of the BroccoliAfter harvesting the broccoli plant and removing the root system, it contains three main parts:

  • Flowery Head
  • Leaves
  • Stalk

The root system of the broccoli plant needs nutrient rich soil in order to grow and support the plant and produce its vital vitamins and minerals.

Broccoli plants need to be watered often in order to keep the plant hydrated and well fed as it approaches maturity.

The leaves and stalk are lesser known parts of the broccoli plant because gardeners and farmers often discard these pieces at harvest. However, they are actually edible and highly nutritious.

Broccoli leaves can be long and thin or short and wide and grow along the stalk. They are often blue-green in color and thicken towards the head of the plant.

The crowning head is the part of the broccoli most familiar to people. Sometimes called the curd or the head, the top of the broccoli is most commonly eaten. This head is made of small, dense edible floral shoots. Usually, the head is harvested long before the shoots, or little florets open.

There are two cultivars of broccoli, purple and green, though the green shoots are most commonly cultivated by gardeners. The best environment for planting and harvesting broccoli,  is in full sun, with plenty of water, and nutrient rich soil.

Broccoli Rates High In Nutrition

broccoli head and leavesBroccoli is a great food to eat as it contains various nutrients that hold anti-cancer properties and support a strong, healthy immune system.

Broccoli is an essential source of energy, healthy complex carbohydrates, protein, and low in fat.

Nutrients: Broccoli contains vitamin-C and many of the B-vitamins, including thiamine, niacin, riboflavin and folate. It also has traces of calcium, iron, potassium, and phosphorous.

High Fiber: Need more fiber in your diet? Look no further as broccoli is high in fiber. The fiber in broccoli can help support heart health, lower LDL (bad) cholesterol and helps support healthy weight management because it is filling and low in calories.

How to Prepare Broccoli

Meat and Broccoli Stir-FryBroccoli can be steamed, boiled, microwaved, stir-fried, or eaten raw.

However, over cooking or boiling broccoli has been proven to reduce levels of anti-carcinogenic compounds present in the food. It is therefore best to steam it until it reaches a bright green color, but no longer.

Adding Broccoli to Your Diet

broccoli at the farmers marketAdding broccoli to your regular daily diet can help increase your overall health.

Have broccoli as a side dish at dinner, add broccoli to a salad for lunch, chopped broccoli with eggs or in an omelet for breakfast, and even eaten raw as a healthy snack is a great way to include this essence of real food to your diet (recommended not to eat raw if you have a low thyroid problem).

All parts of the broccoli can be juiced, as it makes a great addition to any green juice. Juice it along with kale, spinach, green apples, celery, cucumber, ginger and lemon.

You’re not a kid anymore, so enjoy the essence of real food. Enjoy eating broccoli.

Enjoy our recipe using broccoli: Chopped Broccoli Tomato and Bacon Salad (includes a video).

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Roasted Root Vegetables with Brussels sprouts and Bacon

Roasted Root Vegetables with Brussels sprouts and Bacon

Roasting vegetables helps to draw out the natural sugars and creates a crispy outside and a tender inside.

Some vegetables need a little cooking to break down enzymes that would otherwise prevent our digestive system from obtaining the vegetables nutrients, like Brussels sprouts among many others.

Other vegetables do just fine eating them raw, though when cooked, they are more flavorful, like carrots, and sweet potatoes among others.

Talking about potatoes, baby potatoes are great for roasting because they are not as starchy, and they can even add some color to a roasted vegetable dish.

It is better to either roast or steam the vegetables. Cooking them in water should only be done for 3 minutes or less, so as not to kill any nutrients.

Even though vegetables are roasted in a 350 to 400 degree oven for about 35 minutes depending on the vegetables being used, the micro-nutrients are never fully destroyed as the internal temperature of the vegetable reaches only about 150 to 165 degrees.

Adding dried herbs like rosemary that has a pine lemony flavor, also has a concentrated flavor and will not burn while roasting.

Where as fresh herbs would burn in a 350 to a 400 degree oven.

Be careful with oregano though, as it has a pungent earthy flavor, and can be over powering if to much is added.

Keep in mind that adding salt to meat or vegetables while being cooked can make them tough, but not so when using salt in its natural form, such as Himalayan salt or sea salt.

These two salts do not only have sodium, but also other trace minerals naturally found in salt rock mines, or ocean salt.

Roasted Root Vegetables with Brussels sprouts and Bacon

1/3 cup organic EV olive oil

3 medium organic rainbow carrots, sliced

1 1/2 cups organic Brussels sprouts, halved

1 1/2 cups organic trio baby potatoes

1 medium organic sweet potato, cut into

1.5 inch slices

1 medium parsnip, cut into 1.5 slices

1 tablespoon dried oregano

1 tablespoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried basil

1/4 teaspoon Himalayan salt

1/2 pound thick cut bacon, cut strips into 1 inch pieces

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Preheat oven to 400 degrees

Place vegetables into a large bowl and mix with herbs and oil.

Spread out vegetables into a 13 X 9 inch glass baking dish. Place dish on middle rack in oven and roast for 35 to 40 minutes.

Meanwhile fry bacon in a large pan over low heat. Do not let bacon get crispy.

In a large serving bowl add and mix roasted vegetables and bacon with a little bacon drippings.

Serve as a side dish or as a main dish as it contains meat (if doing so add 1 pound of bacon).

 

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Kick Off the 2015 Supper Bowl with Beer Cheese Soup

Beer Cheese Soup

February first (1st) is Supper bowl day, and according to a poll we found on line from 2010, 7 in 10 American adults, about 68 percent, watch the Super Bowl.  Others polls state that most men watch the Supper Bowl for the commercials, which are later talked about on the social net-works they subscribe too.

Most men also love their cheese as well. Why look at all of the food items containing cheese that they sink their taste buds into:  Chili and Cheese, Ham and Grilled Cheese Sandwich, Philly Cheese Sandwich, Pizza with Extra Cheese, Chili Fries with Cheese, and the list goes on.

Because the Supper Bowl always is played on a Sunday, most homes will have a brunch prepared. Here at Splendid Recipes and More we have an item to add to the brunch list, and it contains cheese and a man’s favorite beverage, will most men, BEER!! Yes – Beer Cheese Soup.

Here is what you will need ( soup recipe adapted from Soup Recipes for Men):

Beer Cheese Soup 

1/3 Cup Butter

1/3 Cup Flour

1 ½ Cups Carrots, finely diced

1 ½ Cups Onion, finely diced

1 ½ Cups Celery, finely diced

2 Cloves Garlic, minced

Tabasco

Kosher Salt

Fresh Cracked Pepper

2 Cups Beer

3 Cups Chicken Broth

4 Cups Whole Milk

6 Cups Sharp Wisconsin Cheddar Cheese, grated

1 Tablespoon Dijon Mustard

1 Teaspoon Worcestershire Sauce

Chives (garnish)

Crumbled Bacon (garnish)

Melt butter in a Dutch oven over medium heat. Add flour and whisk constantly for 4 – 5 minutes to create a light roux, about the color of a dull penny. Next, add carrots, onion, and celery; sauté until tender, about 7 – 9 minutes. Add garlic, a few dashes of Tabasco, and season with kosher salt and fresh cracked pepper. Slowly add the beer and chicken broth, stir and bring mixture to a slow boil. Add milk, and return to a slow simmer, stirring often. Reduce heat to low; fold in the cheese, mustard, and Worcestershire. Stir until all of the cheese is completely melted – soup should be rich and creamy. Ladle into a bowl and serve.

Link here for some more favorite Supper Bowl Day recipes: Enjoy the Supper Bowl with Splendid Recipes.

 

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Chopped Broccoli Tomato and Bacon Salad

Chopped Broccoli Tomato and Bacon Salad

Chopped Broccoli Tomato and Bacon Salad

First Published August. 4, 2014 – Updated August. 14, 2021

Broccoli and cauliflower are part of the cruciferous or mustard family.

In scientific terms, it is called the Brassicaceae family. It composes a wide array of plants that offer tons of health benefits.

One health benefit in particular is the vegetables have cancer fighting effects.

Scientific studies have shown possible associations between intake of cruciferous vegetables and the risk of cancer.

The cancers studied with this association include prostate, colorectal, breast, and lung cancers.

All studies were Cohort studies, including scientists from the Netherlands, Sweden, United States, and Europe ( source National Cancer Institute ).

To get the possible cancer fighting effects, eat 4 servings per week.

Read more about The Broccoli – Essence of Real Food

So if you just decided to like cauliflower, there is no better time then right now and with such a great recipe: Chopped Broccoli Tomato and Bacon Salad.

This salad can even be a meal in itself as it contains protein, with both the bacon and eggs included.

Enjoy the video.


Chopped Broccoli Tomato and Bacon Salad

4 bunches broccoli, chopped

½ head cauliflower, chopped

12 bacon strips, cooked and cut into 1 inch strips

1 cup tomatoes, seeded and chopped

1/3 cup white onion, chopped

2 hard-cooked eggs, diced

1 cup mayonnaise (homemade recipe to follow)

1/3 cup sugar

2 tablespoons balsamic  vinegar

In a large salad bowl, combine the; set aside.

In a large salad bowl, combine the mayonnaise, sugar and vinegar.

Add broccoli, cauliflower, bacon, tomatoes, onion and eggs.

Mix vegeatble/bacon miture with wet ingredients, till well coated. Plate and serve.

Watch the video for homemade mayonnaise, made with both olive oil and avocado oil.

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