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Serves 4 Preparation time is 30 minutes Cooking Time 1.5 Hours 1 Free-Range Chicken cut into eight (seasoned with salt & Pepper) ½ Cup of Butter ½ Cup of Peanut Oil 1 Teaspoon Ground Cumin 1 Teaspoon Ground Ginger 3 Pinches of Saffron 2 Onions, Halved and Thinly Sliced 3Tomatoes, cut seeded and thinly sliced 2 ½ Cups of white wine 3 Cups of Chicken Stock 3 Cloves of Slices Garlic 1 Bunch of Cilantro, Chopped 1Bunch 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 your garlic and cilantro, Add your chicken along with wine and chicken stock. Bring to a boil and then lower your heat and simmer. Just before you service add the parsley and tomatoes…and enjoy.
Slow Cooker Chicken Tangine Recipe 4½ hours | 20 min prep | SERVES 6 1 medium butternut squash, peeled and cut into 2 inch chunks 2 medium tomatoes, coarsely chopped 1 medium onion, coarsely chopped 2 garlic cloves, minced 15 ounces garbanzo beans, rinsed and drained 1 cup chicken broth 1/3 cup raisins 2 teaspoons coriander 2 teaspoons cumin 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/4 teaspoon pepper 3 lbs bone in skinless chicken thighs 10 ounces couscous 1/2 cup pitted green olives In slow cooker combine squash, tomatoes, onion, garlic, beans, broth, and raisins. In cup, combine coriander, cumin, cinnamon, salt, pepper. Rub spice mixture all over chicken thighs and place chicken on top of vegetables. Cover slow cooker and cook 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 chicken mixture over couscous. Morrocan Fish With Lemon and Tomatoes Use a firm white fish such as halibut, bass, or mahimahi in this delicious Moroccan classic. Great served with Basmati rice. The fish needs to marinate 30 minutes. 1¼ hours | 20 min prep | SERVES 4 cooking spray 2 tablespoons finely chopped whole lemons 1 tablespoon water 1 tablespoon olive oil, divided 1 teaspoon sugar 1/8 teaspoon saffron threads, crushed 4 tablespoons flat leaf parsley, chopped (fresh) 4 tablespoons cilantro, chopped (fresh) 3/4 teaspoon salt 3/4 teaspoon sweet paprika 1/2 teaspoon cumin 1/4 teaspoon black pepper 12 pitted green olives, thinly sliced 3 garlic cloves, minced 1 1/2 lbs halibut (or other firm white fish) 2 cups thinly sliced onions 1 tablespoon extra virgin olive oil 4 cups tomatoes, coarsely seeded and chopped cilantro leaves Take a small nonstick skillet heated to meddium high heat and coat with cooking spray. Add lemon, 1 tbls. water, 1/2 teaspoons oil, and sugar and cook 3 minutes or until water evaporates and mixture just begins to brown, stirring frequently. Set aside. Put remaining 2 1/2 tsps. oil in a small microwave safe bowl. Microwave at High for 10 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. Add fish 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 the flavor. 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, reserving marinade. Top tomato with fish; pour remaining marinade from bag over fish. Cover with remaining 2 cups tomatoes and remaining 1 cup onion. Cover with foil. Bake at 400*F. for 40 minutes or until fish flakes easily when tested with a fork. Remove from 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 Recipe 32 min | 20 min prep | SERVES 4 750 g carrots, julienne 3 garlic cloves 1/2 teaspoon cayenne pepper 2 tablespoons minced fresh parsley 2 tablespoons minced fresh coriander 1 teaspoon cumin
teaspoons white vinegar tablespoons olive oil salt 5 cups water Boil 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 oil and 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 (baked potato, hotdog, etc.) 40 min | 15 min prep | SERVES 4 8 pita breads, cut into wedges for scooping Chili 2 tablespoons extra-virgin olive oil 2 lbs ground lamb salt & freshly ground black pepper 2 tablespoons chili powder 1/2 tablespoon ground cumin 1 tablespoon ground coriander 1/4 teaspoon ground cinnamon 1/2 teaspoon paprika 1 bay leaf 1 large onion, chopped 1 green bell pepper, seeded and chopped 2 garlic cloves, finely chopped 1 lemon, juice and zest of 2 tablespoons worcestershire sauce (eyeball it) 1 (14 ounce) can tomato sauce Couscous 2 tablespoons butter 1 1/2 cups chicken stock 1/3 cup golden raisins (recipe says "handful") 4 dried apricots, chopped 1 1/2 cups couscous 3-4 tablespoons toasted pine nuts 1/4 cup fresh parsley leaves, chopped (recipe says "handful") 1/4 cup fresh mint leaves, chopped (recipe says "handful") 3 tablespoons chives, finely chopped Preheat 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 reduce heat 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 tight fitting 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. Let stand 5 minutes. Add nuts and herbs and toss with fork.
Pile chili in bowls, top with "sand" and serve with pita wedges for scooping. Morrocan Chickpea Salad Recipe This is an easy and tasty vegetarian salad, loaded with protein. 20 min | 20 min prep | SERVES 20 1 1 1 6 1 1 1 3 3 1 bunch cilantro, chopped bunch green onions, chopped red bell pepper, chopped (19 ounce) cans chickpeas, drained and rinsed (700 g) bag frozen sweetlet peas 1/4 cups mayonnaise 1/4 cups plain yogurt teaspoons ground cumin teaspoons curry dash pepper
Mix cilantro, onions, red pepper, peas and chickpeas in a large bowl. In a seperate bowl, combine mayo, yogurt, cumin, curry and pepper. Mix sauce well and add to salad. Serve and enjoy!