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Morrocan Night

Morrocan Night

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Published by Vintagedaddyo S
A set of recipes I used to use for World Eats Morrocan Nights in Taos NM
A set of recipes I used to use for World Eats Morrocan Nights in Taos NM

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Categories:Types, Recipes/Menus
Published by: Vintagedaddyo S on Jun 16, 2011
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06/16/2011

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Tagine Chicken Serves 4Preparation time is 30 minutesCooking Time 1.5 Hours1 Free-Range Chicken cut into eight (seasoned with salt & Pepper)½ Cup of Butter½ Cup of Peanut Oil1 Teaspoon Ground Cumin1 Teaspoon Ground Ginger3 Pinches of Saffron2 Onions, Halved and Thinly Sliced3Tomatoes, cut seeded and thinly sliced2 ½ Cups of white wine3 Cups of Chicken Stock3 Cloves of Slices Garlic1 Bunch of Cilantro, Chopped1Bunch of Parsley, Chopped In a large pan melt butter with peanut oil and Sear your chicken skin side down.Remove from the pan and wipe clean. Add spices, onion after 2 minute add yourgarlic and cilantro, Add your chicken along with wine and chicken stock. Bring to aboil and then lower your heat and simmer.Just before you service add the parsley and tomatoes…and enjoy.Slow Cooker Chicken Tangine Recipe4½ hours | 20 min prep | SERVES 61 medium butternut squash, peeled and cut into 2 inch chunks2 medium tomatoes, coarsely chopped1 medium onion, coarsely chopped2 garlic cloves, minced15 ounces garbanzo beans, rinsed and drained1 cup chicken broth1/3 cup raisins2 teaspoons coriander2 teaspoons cumin1/2 teaspoon cinnamon1/2 teaspoon salt1/4 teaspoon pepper3 lbs bone in skinless chicken thighs10 ounces couscous1/2 cup pitted green olivesIn slow cooker combine squash, tomatoes, onion, garlic, beans, broth, and raisins.In cup, combine coriander, cumin, cinnamon, salt, pepper. Rub spice mixture allover chicken thighs and place chicken on top of vegetables. Cover slow cooker andcook on low for 8 hours or high for 4 hours.About 10 minutes before serving, prepare couscous as directed on package.
 
To serve fluff couscous with fork. Stir olives into chicken mixture. Serve chickenmixture over couscous.Morrocan Fish With Lemon and TomatoesUse a firm white fish such as halibut, bass, or mahimahi in this delicious Moroccanclassic.Great served with Basmati rice. The fish needs to marinate 30 minutes.1¼ hours | 20 min prep | SERVES 4 cooking spray2 tablespoons finely chopped whole lemons1 tablespoon water1 tablespoon olive oil, divided1 teaspoon sugar1/8 teaspoon saffron threads, crushed4 tablespoons flat leaf parsley, chopped (fresh)4 tablespoons cilantro, chopped (fresh)3/4 teaspoon salt3/4 teaspoon sweet paprika1/2 teaspoon cumin1/4 teaspoon black pepper12 pitted green olives, thinly sliced3 garlic cloves, minced1 1/2 lbs halibut (or other firm white fish)2 cups thinly sliced onions1 tablespoon extra virgin olive oil4 cups tomatoes, coarsely seeded and choppedcilantro leavesTake a small nonstick skillet heated to meddium high heat and coat with cookingspray. Add lemon, 1 tbls. water, 1/2 teaspoons oil, and sugar and cook 3 minutes oruntil water evaporates and mixture just begins to brown, stirring frequently. Setaside.Put remaining 2 1/2 tsps. oil in a small microwave safe bowl. Microwave at High for10 seconds, just until oil is heated. Add saffron and let stand 10 minutes.Combine lemon mixture, saffron mixture, chopped parsley, cilantro, salt, paprika,cumin, black pepper, olives, and garlic cloves in a large zip lock plastic bag. Addfish to bag and seal. Marinate in refrigerator 30 minutes, turning occasionally.Preheat oven to 400*F.Saute the onions in the 1 tbls. olive oil for a few minutes to bring out theflavor.Layer 1 cup of the onion slices and 2 cups tomatoes on the bottom of a 13"x9"baking dish coated with cooking spray. Take the fish out of bag, reservingmarinade. Top tomato with fish; pour remaining marinade from bag over fish. Coverwith remaining 2 cups tomatoes and remaining 1 cup onion. Cover with foil. Bake at400*F. for 40 minutes or until fish flakes easily when tested with a fork. Removefrom oven.Move fish and vegetables to a serving platter. Drizzle remaining liquid over fish.Garnish with cilantro leaves, if desired. Serve immediately. Enjoy!Khizu Mrqed - Morrocan Carrot Salad Recipe32 min | 20 min prep | SERVES 4 750 g carrots, julienne3 garlic cloves1/2 teaspoon cayenne pepper2 tablespoons minced fresh parsley2 tablespoons minced fresh coriander1 teaspoon cumin
 
2 teaspoons white vinegar3 tablespoons olive oilsalt5 cups waterBoil the carrots and the garlic in a pot with the water for 10 minutes.Drain well and put them in a bowl.Add the parsley, the coriander, the cayenne, the cummin, the salt, the olive oiland the vinegar. Mix well.Serve.Morrocan Chili W/ 10,000 Grains of Sand (Couscous)The 10,000 grains of sand is COUSCOUS! A unique twist on chili.The flavors work very well together. This would go well on top of anything (bakedpotato, hotdog, etc.)40 min | 15 min prep | SERVES 48 pita breads, cut into wedges for scoopingChili2 tablespoons extra-virgin olive oil2 lbs ground lambsalt & freshly ground black pepper2 tablespoons chili powder1/2 tablespoon ground cumin1 tablespoon ground coriander1/4 teaspoon ground cinnamon1/2 teaspoon paprika1 bay leaf1 large onion, chopped1 green bell pepper, seeded and chopped2 garlic cloves, finely chopped1 lemon, juice and zest of2 tablespoons worcestershire sauce (eyeball it)1 (14 ounce) can tomato sauceCouscous2 tablespoons butter1 1/2 cups chicken stock1/3 cup golden raisins (recipe says "handful")4 dried apricots, chopped1 1/2 cups couscous3-4 tablespoons toasted pine nuts1/4 cup fresh parsley leaves, chopped (recipe says "handful")1/4 cup fresh mint leaves, chopped (recipe says "handful")3 tablespoons chives, finely choppedPreheat oven to 400 degrees F (if serving with pita bread).Heat skillet with extra-virgin olive oil, add meat and brown.Season the meat with salt and pepper, to taste, chili powder, cumin, coriander,cinnamon and paprika. Add the bay leaf, onions, bell pepper and garlic to the pan.Cook until onions are soft, 8 minutes.Add lemon juice and zest, Worcestershire sauce and tomato sauce. Stir and reduceheat to simmer (for about 10 minutes while you make the couscous).To make couscous: Bring butter and stock to a boil in a separate pot with tightfitting lid. (This is a good time to put the pitas in the oven too).Add dried fruit and couscous, stir then turn off heat and set lid in place. Letstand 5 minutes. Add nuts and herbs and toss with fork.

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