Monday, April 7, 2014

Aromatic lamb with dates recipe


The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Aromatic lamb with dates Recipe . Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Aromatic lamb with dates.

Prep: 5 mins Cook: 15 mins
Skill level: Easy
Serves: 4

A warming one-pot with a Moroccan feel, perfect served with couscous

Ingredients

1 tbsp olive oil
1 onion, finely chopped
500g diced boneless lean lamb, preferably from the leg
300g sweet potatoes, cut into small chunks
2 tsp ground coriander
2 tsp ground cinnamon
1 tbsp tomato purée
50g pitted dates
2 tbsp coriander, roughly chopped

Method

Heat the oil in a large pan, add the onion and lamb, then quickly fry until the lamb is lightly browned.

Add the sweet potatoes and spices, then mix well. Pour in 425ml boiling water and the tomato purée, then bring to the boil.

Cover and simmer for 15 mins until sweet potatoes and lamb are tender, adding the dates for the final 10 mins. Sprinkle with coriander and serve with couscous.

Recipe from Good Food magazine, January 2008


More Moroccan Food Recipes :

Chicken Tagine With Olives Recipe 
Slow-Cooker Moroccan Turkey Stew Recipe 
Lamb Tagine with Cinnamon-Scented Onions and Tomatoes Recipe Lemony Moroccan-Style Chicken Kebabs Recipe
Okra & Chickpea Tagine Recipe
Slow-Cooker Moroccan Lentil Soup Recipe

Monday, March 31, 2014

Chicken Tagine With Olives Recipe

Photo: Chicken Tagine With Olives Recipe

The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Chicken Tagine With Olives Recipe . Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Chicken Tagine With Olives.

Add a Mediterranean twist to a boring chicken dinner with this healthy chicken recipe. It's low-calorie while still rich in protein and costs less than $3 to make.

Ingredients

1 tablespoon olive oil

1 cup chopped onion

1 tablespoon minced ginger

1 teaspoon ground cumin

1/4 teaspoon cinnamon

1 14 ounce can diced tomatoes

1/2 cup low-sodium chicken broth

1 cup frozen peas, thawed

1/4 cup coarsely chopped pitted kalamata olives

1/3 cup raisins

10 ounces cooked chicken breast, diced (2 cups)

1 15 ounce can chickpeas, drained and rinsed

Directions

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, ginger, cumin and cinnamon; cook, stirring frequently, 4 to 5 minutes. Add the tomatoes, broth, peas, olives and raisins; simmer 7 to 8 minutes. Add the chicken and chickpeas; cook 3 to 4 minutes, until chicken is heated through.

Adopted from Fitness Magazine


More Moroccan Food Recipes : 

Slow-Cooker Moroccan Turkey Stew Recipe 
Lamb Tagine with Cinnamon-Scented Onions and Tomatoes Recipe
Lemony Moroccan-Style Chicken Kebabs Recipe
Okra & Chickpea Tagine Recipe
Slow-Cooker Moroccan Lentil Soup Recipe
Moroccan-Style Tilapia with Cumin, Mango and Cilantro Recipe

Tuesday, March 18, 2014

Slow-Cooker Moroccan Turkey Stew Recipe

Photo: Slow-Cooker Moroccan Turkey Stew Recipe

The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Slow-Cooker Moroccan Turkey Stew Recipe . Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Slow-Cooker Moroccan Turkey Stew.

Recipe courtesy Food Network Magazine

Total Time: 6 hr 20 min
Prep: 20 min
Cook: 6 hr

Yield: 4 (with leftovers for Moroccan Burritos)
Level: Easy

Ingredients

1 teaspoon ground allspice
Kosher salt
4 skinless, bone-in turkey thighs (about 4 pounds)
1/2 medium butternut squash, cut into 2-inch chunks
2 15 .5-ounce cans chickpeas, drained and rinsed
1 28 -ounce can whole peeled tomatoes with juices, broken up
1 cup dried apricots
1/2 cup golden raisins
8 medium carrots, cut into 11/2-inch pieces
3 medium red onions, halved and cut into wedges
2 whole dried red chiles
1/2 lemon
2 cups fresh cilantro, including leaves and some stems
1 cup fresh parsley
1 clove garlic, smashed
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil

Directions

Combine the allspice and 3 teaspoons salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5-quart slow cooker.

Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chiles with the remaining spiced salt. Pour the vegetables over the turkey (the cooker will be full; arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7 to 8 hours.

Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place the meat on top of the vegetables.

Juice the lemon; pulse with the cilantro, parsley, garlic, cumin and 1 teaspoon salt in a food processor. Add the oil and process until smooth. Serve the stew in bowls; drizzle with the cilantro sauce.

Leftovers from this dish can be used to make Moroccan Burritos.

Photograph by Antonis Achiellos


More Moroccan Food Recipes :

Lamb Tagine with Cinnamon-Scented Onions and Tomatoes Recipe
Lemony Moroccan-Style Chicken Kebabs Recipe
Okra & Chickpea Tagine Recipe
Slow-Cooker Moroccan Lentil Soup Recipe
Moroccan-Style Tilapia with Cumin, Mango and Cilantro Recipe
Moroccan-Style Lamb and Chickpeas

Tuesday, March 11, 2014

Lamb Tagine with Cinnamon-Scented Onions and Tomatoes Recipe

Photo: Lamb Tagine with Cinnamon-Scented Onions and Tomatoes Recipe


The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Lamb Tagine with Cinnamon-Scented Onions and Tomatoes Recipe . Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Lamb Tagine with Cinnamon-Scented Onions and Tomatoes.

Serves 4

by Jeff Koehler from Fine Cooking
Issue 128

This tagine comes from the western foothills of the High Atlas mountains. There, a young Berber chef, Habiba Irich, made me a tagine similar to this one, and its haunting sweet and savory flavor has stayed with me since. You can make this dish at any time of year, but if tomatoes are in season, replace the canned tomatoes in the recipe with thick slices of large, ripe ones; lay them between the lamb and the onions.
2 Tbs. finely chopped fresh flat-leaf parsley
2 Tbs. finely chopped fresh cilantro
2 medium cloves garlic, minced
1/2 tsp. ground turmeric
1/2 tsp. ground ginger
1 tsp. ground cinnamon
Kosher salt and freshly ground black pepper
3 Tbs. extra-virgin olive oil
2-1/2 to 2-3/4 lb. bone-in leg of lamb steaks (1-1/4 inch thick; 3 to 5)
1 28-oz. can whole peeled tomatoes, preferably San Marzano
2 large red onions, 1 finely chopped
2 tsp. granulated sugar
1 Tbs. toasted sesame seeds

In a large bowl, combine the parsley, cilantro, garlic, turmeric, ginger, 1/4 tsp. of the cinnamon, 3/4 tsp. salt, and several grinds of pepper. Add 2 Tbs. water and the olive oil, and mix. One by one, add the lamb steaks to the marinade and turn to coat each one before adding the next. Cover and refrigerate, turning the steaks occasionally, for 1 hour.

Meanwhile, drain the tomatoes in a sieve. Using a paring knife, make a small incision in each one and gently press out and discard any excess juice and seeds; set the tomatoes aside.

Scatter the chopped onions over the bottom of an 11- to 12-inch tagine. Arrange the lamb in a snug, single layer on top and drizzle over any remaining marinade. Arrange the drained tomatoes around the lamb, and then sprinkle 1 tsp. of the sugar and 1/4 tsp. of the cinnamon over the tomatoes.

Peel and cut the remaining onion crosswise into 1/8-inchthick rounds; do not separate the rings. Carefully lay the onion rounds on top of the lamb, and then sprinkle the remaining 1 tsp. sugar, 1/2 tsp. cinnamon, and a pinch of salt over the onions.

Put the tagine over medium heat and cook uncovered, nudging the lamb occasionally to keep it from sticking, until the chopped onion is translucent, about 15 minutes.

Add 1/4 cup water around the edges (so that you don’t disturb the sugar and cinnamon). Cover with the lid, propping a wooden spoon between the base and the lid to keep it from sealing. Turn the heat down to low and gently simmer, nudging the lamb from time to time to prevent sticking and swapping the spoon position halfway through, until the lamb is very tender and the sliced onions are soft, 2 to 2-1/2 hours. Drizzle in a few spoonfuls of water as necessary during cooking to keep the sauce loose, or remove the lid at the end of cooking to evaporate and thicken the sauce if it’s watery.

Garnish with the sesame seeds and serve.

nutrition information (per serving):
Calories (kcal): 460; Fat (g): 21; Fat Calories (kcal): 190; Saturated Fat (g): 5; Protein (g): 45; Monounsaturated Fat (g): 12; Carbohydrates (g): 21; Polyunsaturated Fat (g): 2; Sodium (mg): 350; Cholesterol (mg): 130; Fiber (g): 5;

Photo: Scott Phillips


More Moroccan Food Recipes :

Lemony Moroccan-Style Chicken Kebabs Recipe
Okra & Chickpea Tagine Recipe
Slow-Cooker Moroccan Lentil Soup Recipe
Moroccan-Style Tilapia with Cumin, Mango and Cilantro Recipe
Moroccan-Style Lamb and Chickpeas
Roasted Moroccan-Spiced Grapes and Chicken Recipe

Sunday, March 9, 2014

Lemony Moroccan-Style Chicken Kebabs Recipe

Photo: Lemony Moroccan-Style Chicken Kebabs Recipe

The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Lemony Moroccan-Style Chicken Kebabs Recipe . Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Lemony Moroccan-Style Chicken Kebabs.

Serves six

by Bruce Aidells from Fine Cooking
Issue 72

Microwaving the lemons is a quick method for giving them the flavor of preserved lemons.

For the marinade:

2 lemons
6 cloves garlic, peeled
2 1/8-inch-thick slices peeled fresh ginger
1 tsp. dried marjoram
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/8 tsp. ground cinnamon
Pinch saffron threads
1 tsp. light brown sugar
2-1/2 tsp. kosher salt
2 tsp. freshly ground black pepper
3 Tbs. olive oil

For the kebabs:

2-1/2 lb. boneless, skinless chicken thighs, trimmed of excess fat and cut into 2-inch chunks
1 sweet onion (like Vidalia), cut into 1-inch pieces
1 red bell pepper, cut into 1-inch squares
1 yellow bell pepper, cut into 1-inch squares
2 tablespoons chopped fresh flat-leaf parsley for garnish

For the Yogurt-Lemon Sauce:

1 seedless cucumber, cut into 1/2-inch dice
1/2 cup chopped fresh cilantro
2 cups plain whole-milk yogurt
Kosher salt

Make the marinade:

Cut four deep, lengthwise gashes, equally spaced, into each lemon. Put the lemons and garlic cloves in a small microwavable container. Cover and microwave on high until the lemons are soft and juice has exuded from them, about 4 min. (If not soft, continue to microwave in 30-second intervals). Strain the juice into a small container and let the lemons and garlic cool briefly. When the lemons are cool enough to handle, separate them into sections. Scrape the pulp and most of the white pith away with a spoon; discard. Put the scraped lemon peels, garlic, lemon juice, and remaining marinade ingredients in a blender and purée to make a coarse, soft paste. Set 2 Tbs.aside to use for the yogurt sauce.

Marinate the chicken:

Put the chicken into a 1-gallon zip-top bag; scrape in the remaining marinade. Massage the bag to coat all the chicken pieces and marinate for 1 to 2 hours in the refrigerator.

Grill the kebabs:

Tip:

Flat or double-pronged skewers keep food from spinning when you turn them.

Build a medium-hot charcoal fire or heat a gas grill to medium high. Dump the chicken into a bowl, but don’t scrape off any excess marinade. Put the onion and peppers in the marinade bag and massage them to coat with the marinade (it’s fine if the onion pieces break apart). Transfer to another bowl. Thread the chicken onto skewers, positioning a piece of onion and pepper between the pieces of chicken. If there’s extra pepper or onion, thread them onto separate skewers, if you like.

When ready to grill, oil the grill grate. Grill the kebabs over direct heat (uncovered for charcoal; covered for gas), turning the skewers every 2 to 3 min. until the chicken is firm and shows no redness when cut into, about 10 to 15 min. Check several pieces of chicken to be sure.

Make the sauce:

Combine the reserved 2 Tbs. marinade with the cucumber, cilantro, yogurt, and 2 tsp. salt. Mix well. (Make the sauce no more than an hour before serving or it will be too watery).

To serve:

Remove the chicken and vegetables from the skewers and serve them in a mound with the yogurt sauce on the side.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 396; Fat (g): 21; Fat Calories (kcal): 191; Saturated Fat (g): 6; Protein (g): 38; Monounsaturated Fat (g): 9; Carbohydrates (g): 13; Polyunsaturated Fat (g): 4; Sodium (mg): 583; Cholesterol (mg): 135; Fiber (g): 2;

Photo: Scott Phillips

More Moroccan Food Recipes :

Okra & Chickpea Tagine Recipe 
Slow-Cooker Moroccan Lentil Soup Recipe
Moroccan-Style Tilapia with Cumin, Mango and Cilantro Recipe
Moroccan-Style Lamb and Chickpeas
Roasted Moroccan-Spiced Grapes and Chicken Recipe
Seafood Couscous Paella Recipe 

Saturday, March 8, 2014

Okra & Chickpea Tagine Recipe


The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Okra & Chickpea Tagine Recipe . Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Okra & Chickpea Tagine.

This quick and easy okra and chickpea stew is full of Moroccan flavors. The name “tagine” refers to the two-part, cone-shaped casserole dish in which countless slow-cooked Moroccan dishes are prepared. You don't need to prepare this in a tagine dish—it works well in a large saucepan—but if you have one, here's a chance to use it.

6 servings

Active Time: 50 minutes

Total Time: 50 minutes


Ingredients

 1 pound fresh or frozen okra, stem ends trimmed, cut into 1/2-inch pieces
10 sprigs fresh cilantro, plus more leaves for garnish
2 tablespoons extra-virgin olive oil
1 red bell pepper, finely diced
1 medium onion, finely diced
3 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground pepper
3 plum tomatoes, diced, or 1 cup drained canned diced tomatoes
1/2 cup vegetable broth, or reduced-sodium chicken broth
3/4 teaspoon ground cumin
1 15-ounce can chickpeas, rinsed
3/4 teaspoon salt
1 teaspoon harissa, (see Ingredient Note) or hot sauce, or to taste

Preparation

Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain.


Tie cilantro sprigs together with kitchen string.

Heat oil in a tagine dish set over a heat diffuser or a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon.

Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in harissa (or hot sauce). Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired.

Tips & Notes

Make Ahead Tip: Equipment: Kitchen string

Ingredient note: Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Find it at specialty-food stores, mustaphas.com or amazon.com. Harissa in a tube will be much hotter than that in a jar. You can substitute Chinese or Thai chile-garlic sauce for it.

Nutrition

Per serving: 136 calories; 6 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 5 g protein; 7 g fiber; 443 mg sodium; 389 mg potassium.

Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (25% dv), Folate (20% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 2 vegetable, 1 fat

From EatingWell: September/October 2008  


More Moroccan Food Recipes :


Slow-Cooker Moroccan Lentil Soup Recipe
Moroccan-Style Tilapia with Cumin, Mango and Cilantro Recipe
Moroccan-Style Lamb and Chickpeas
Roasted Moroccan-Spiced Grapes and Chicken Recipe 
Seafood Couscous Paella Recipe  
Roast summer vegetables & chickpeas recipe 

Slow-Cooker Moroccan Lentil Soup Recipe


The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Slow-Cooker Moroccan Lentil Soup Recipe . Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Slow-Cooker Moroccan Lentil Soup.

Like most soups, this Moroccan lentil soup recipe gets better with time as the complex seasonings have time to develop. Make it a day ahead if you can—this easy slow cooker/crock pot recipe variation makes it a cinch to get the soup cooking while you do other things.

12 servings, about 1 1/4 cups each

Active Time: 30 minutes

Total Time: 4 1/2-5 1/2 hours on High or 8 1/2 to 10 1/2 hours on Low


Ingredients

2 cups chopped onions
2 cups chopped carrots
4 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground pepper
6 cups vegetable broth or reduced-sodium chicken broth
2 cups water
3 cups chopped cauliflower
1 3/4 cups lentils
1 28-ounce can diced tomatoes
2 tablespoons tomato paste
4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
1/2 cup chopped fresh cilantro
2 tablespoons lemon juice

Preparation

Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker. Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined.
 

Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
 

During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.

Tips & Notes


Make Ahead Tip: Stir in spinach (Step 3), cover and refrigerate for up to 3 days or freeze for up to 6 months. Stir in cilantro and lemon juice just before serving. Equipment: 5- to 6-quart slow cooker

Nutrition

Per serving: 152 calories; 1 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 9 g protein; 9 g fiber; 618 mg sodium; 681 mg potassium.

Nutrition Bonus: Vitamin A (96% daily value), Folate (47% dv), Vitamin C (42% dv), Iron (23% dv), Potassium (20% dv).

Exchanges: 1 starch, 2 vegetable, 1/2 lean meat

From EatingWell: January/February 2013  


More Moroccan Food Recipes :


Moroccan-Style Tilapia with Cumin, Mango and Cilantro Recipe
Moroccan-Style Lamb and Chickpeas
Roasted Moroccan-Spiced Grapes and Chicken Recipe 
Seafood Couscous Paella Recipe  
Roast summer vegetables & chickpeas recipe  
Pumpkin, cranberry & red onion tagine recipe
 

 
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