Tuesday, July 19, 2016

Moroccan Carrot & Chickpeas Salad Recipe

Moroccan Carrot & Chickpeas Salad
Moroccan Carrot & Chickpeas Salad

Preparation: 15 minutes approximately
Cooking: 5 minutes approximately
Serves: 4

Cuisine: North African

All you need

3 large carrots – peeled & grated

340 g al alali Sweet Whole Kernel Corn – drained

200 g chickpeas

1/4 bunch mint leaves

2 cups water

1 cup al alali Extra Virgin Olive Oil

1/2 cup lemon juice

2 tsps al alali Acacia Honey

1/4 tsp cardamom powder

Pinch of salt


  • In a saucepan, boil water & add chickpeas. Cook for 5 minutes on medium heat. Drain & cool
  • In a pan, add cardamom powder, and roast on low heat for 4-5 minutes till aroma spreads
  • Mix al alali Extra Virgin Olive Oil, lemon juice, al alali Acacia Honey, roasted cardamom powder and salt until homogeneous
  • Add carrots, al alali Sweet Whole Kernel Corn, chickpeas, mint & dressing in a deep serving bowl
  • Serve and enjoy!
Source: alalali

Moroccan Chicken Manchego Melt Recipe

Moroccan Chicken Manchego Melt
Moroccan Chicken Manchego Melt

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 1

A grilled cheese sandwich stuffed with Moroccan seasoned grilled chicken, green olive and preserved lemon tapenade, pickled red onions and spicy harissa along with plenty of melted manchego cheese!


1 tablespoon butter
2 slices bread
1/2 cup manchego cheese, shredded
1/2 cup moroccan grilled chicken
2 tablespoons green olive tapenade with preserved lemon
1 tablespoon pickled onions
1 teaspoon harissa


  1. Heat a pan over medium heat.
  2. Butter one side of each slice of bread, place one slice in the pan with buttered side down, top with half of the cheese followed by the chicken, tapenade, onions and harissa, the remaining cheese and finally the other slice of bread with buttered side up.
  3. Grill until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
Source: Closet Cooking

Monday, July 11, 2016

Fish Kibbeh Tajen Recipe

Fish Kibbeh Tajen
Fish Kibbeh Tajen

Yield: 10 persons


For the kibbeh

1,000.00 g Burghul
1,000.00 g Hammour fish fillet
100.00 g Onion, sliced ring
15.00 g Coriander
30.00 g Salt
15.00 g Cumin
Orange Zest

For the filling

200.00 g Olive Oil
400.00 g Onion, sliced ring
400.00 g Fish
200.00 g Pine seeds
15.00 g Salt
8.00 g Coriander

For the Tajen sauce

600.00 ml Tahini
200.00 ml Knorr Lime Seasoning Powder
200.00 g Fresh Orange Juice
200.00 ml Meyer lemon juice
30.00 g Garlic, minced
200.00 g Onion, sliced ring
100.00 g Red Capsicum
100.00 g Olive Oil
30.00 g Salt
200.00 g Roasted Pine nuts
15.00 g Coriander
15.00 g Cumin
60.00 g Cilantro


For the Kibbeh

1. To make the Kibbeh, put the burghul and fish in a food processor.
2. Add salt, sumin, coriander, orange zest to it.
3. Process for few minutes to have the kibbeh dough for the filling.
4. Fry the onion slice gently with olive oil until they become golden brown.
5. Add the fish cubes and spices and fry till well done cooked.
6. Make the kibbeh balls with the filling and fry in deep oil.

For the Tajen sauce

1. In a bowl, mix the tahini paste, lemon, Knorr lime seasoning, Meyer lemon juice, salt, coriander, cumin, and cayenne powder all together and set aside.
2. In a sauce pan, add olive oil, sliced onion, garlic 5 minutes before adding the tahini mixture to the pan.
3. Keep stirring for 5 minutes or until boiling oily marks appear on top of the sauce.
4. Finally, add red bell pepper, roasted pine nuts, and fresh cilantro.

Source: unilever food solutions

Moroccan Grilled Chicken Kabobs Recipe

Moroccan Grilled Chicken Kabobs
Moroccan Grilled Chicken Kabobs

This grilled chicken goes great with a salad making for a nice light summer meal!

Prep Time: 10 minutes Marinate Time: 20 minutes Cook Time: 10 minutes Total Time: 40 minutes

Servings: 4

Tasty grilled skewered chicken marinated in a Moroccan style spice blend.


1 pound boneless-skinless chicken, cut into small pieces
2 tablespoons lemon juice (~1/2 lemon)
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon cumin, toasted and ground
1/8 teaspoon cinnamon
1/8 teaspoon ginger
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, chopped


  1. Marinate the chicken in the mixture of the remaining ingredients for at least 20 minutes to overnight.
  2. Skewer the chicken and grill over medium-high heat until cooked, about 4-5 minutes per side.
Source: Closet Cooking

Pumpkin and Chicken Tagine Recipe

Pumpkin and Chicken Tagine
Pumpkin and Chicken Tagine

Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Servings: 6

A pumpkin and chicken tagine (a Moroccan style stew) that is just packed with fall flavours!


2 tablespoons olive oil
1 pound skinless and boneless chicken (or turkey) breasts or thighs, cut into bite sized pieces
1 onion, diced
1 tablespoon garlic, grated
1 tablespoon ginger, grated
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper
2 cups chicken broth or vegetable broth
4 cups (~2 pounds) pumpkin, cut into 1 inch cubes
2 cups (~1 pound) apple, cut into 1 inch cubes
1 tablespoon harissa
1 tablespoon honey
1/4 cup dried cranberries
1/4 preserved lemon, pith removed and diced
1 pinch saffron threads, crushed
salt and pepper to taste
1/4 cup slivered almonds, lightly toasted (optional)
2 tablespoons cilantro, chopped (optional)
1/4 cup plain yogurt (optional)
1/4 cup pomegranate (optional)


  1. Heat the oil in a large saucepan or tagine over medium-high heat, add the chicken and cook until lightly browned on all sides before setting aside.
  2. Add the onion and cook until tender, about 5-7 minutes.
  3. Add the garlic, ginger, turmeric, cinnamon, ginger, cloves, and cayenne pepper and saute until fragrant, about a minute.
  4. Add the broth, chicken, pumpkin, apple, harisa, honey, cranberries, preserved lemon, saffron threads, salt and pepper, bring to a boil, reduce the head and simmer until the pumpkin is tender, about 20 minutes.
  5. Serve over cous cous or rice or quinoa, etc. topped with the almonds, cilantro and yogurt.
Option: Use skin on and bone in chicken thighs, legs or drumstick instead of the skinless and boneless chicken breasts or thighs. Sear the skins in the pan until browned and then increase the cook time to 30 minutes.
Option: Replace the chicken with 2 (15 ounce) cans of chickpeas for vegetarian version.
Option: Replace the pumpkin with another sweet winter squash like a butternut squash or kobacha, etc.

Nutrition Facts: Calories 354, Fat 14g (Saturated 3g, Trans 0), Cholesterol 66mg, Sodium 88mg, Carbs 33g (Fiber 7g, Sugars 20g), Protein 24g

Source: Closet Cooking

Saturday, January 2, 2016

Sweet Chicken Tagine with Apricots and Caramelized Walnuts Recipe

Sweet Chicken Tagine with Apricots and Caramelized Walnuts
Sweet Chicken Tagine with Apricots and Caramelized Walnuts

Serves 4

by Jeff Koehler from Fine Cooking
Issue 128

This tagine is a perfect example of the sweet chicken tagines of Fez, a glorious blend of sweet and savory, with the apricots’ chewy texture and sweet-tart flavor offsetting the savory saffron, garlic, fresh herbs, and tender chicken. Lightly caramelizing the walnuts in honey gives the dish an added decorative touch and a welcome crunch.

1 generous pinch saffron threads (about 20)
3 medium cloves garlic, minced (1 Tbs.)
1 Tbs. chopped fresh flat-leaf parsley
3 Tbs. chopped fresh cilantro
1 tsp. ground ginger
Kosher salt and freshly ground white pepper
2 Tbs. extra-virgin olive oil
4 bone-in chicken drumsticks and 4 bone-in chicken thighs, skin removed and excess fat trimmed
3 medium yellow or red onions, halved lengthwise and thinly sliced crosswise (5 cups)
2 Tbs. unsalted butter, cut into pieces
5 oz. dried apricots (3/4 cup)
1/4 cup honey
1/2 cinnamon stick
Orange flower water (optional)
2/3 cup walnut halves (about 3 oz.)

In an 8-inch skillet, toast the saffron over medium heat, shaking the pan often, until a shade darker, 1 to 2 minutes. Transfer to a large bowl, let cool, and then, using the back of a wooden spoon, crush the threads to release their flavor. Add the garlic, parsley, 1 Tbs. of the cilantro, the ginger, 1/4 tsp. salt, and a few grinds of pepper; stir to combine. Add the oil and 2 Tbs. water and stir until combined. One by one, add the chicken pieces to the marinade, turning to coat each one before adding the next. Cover and refrigerate, turning the pieces once or twice, for 30 minutes.

Scatter the onions over the bottom of an 11- to 12-inch tagine. Arrange the chicken in a snug single layer on top and drizzle over any remaining marinade. Dot with 1 Tbs. of the butter, then put over medium heat and cook, turning the chicken occasionally, until the onions are translucent, about 15 minutes.

Add 1/4 cup water and then 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 chicken from time to time to prevent sticking and swapping the spoon position halfway through, until cooked through and tender (but not falling off the bone), about 45 minutes. 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.

Meanwhile, put the apricots, 2 Tbs. of the honey, the cinnamon stick, a few drops of orange flower water, if using, and 3/4 cup water in a 2-quart saucepan. Bring to a simmer, then turn the heat down and simmer gently until the apricots are tender and the liquid has reduced to about 2 Tbs. of syrup, 10 to 15 minutes. If it seems to be drying out, add a bit more water as needed. Remove from the heat and let cool. Discard the cinnamon stick.

Melt the remaining 1 Tbs. butter in an 8-inch nonstick skillet over medium-low heat. Add the remaining 2 Tbs. honey and the walnuts and cook, constantly and slowly turning the walnuts in the honey, until they have a light, chewy coating, 4 to 5 minutes. Transfer to a plate, spread into a single layer, and let cool. When cool, separate any walnuts that are stuck together.

When the chicken is done, arrange the apricots around the chicken, drizzle with the apricot syrup, and add more water if needed; cook the tagine, partially covered, over low heat for 5 to 10 minutes more. Season to taste with salt and pepper, scatter the walnuts and the remaining 2 Tbs. cilantro over the stew, and serve.

nutrition information (per serving):
Calories (kcal): 760; Fat (g): fat g 39; Fat Calories (kcal): 350; Saturated Fat (g): sat fat g 10; Protein (g): protein g 55; Monounsaturated Fat (g): 14; Carbohydrates (g): carbs g 51; Polyunsaturated Fat (g): 12; Sodium (mg): sodium mg 300; Cholesterol (mg): cholesterol mg 300; Fiber (g): fiber g 5;

Photo: Scott Phillips

Monday, March 16, 2015

Moroccan-Inspired Swiss Chard Rolls Recipe

Recipe courtesy of Giada De Laurentiis

SHOW: Giada at Home
EPISODE: Spa Day at Home


2 3/4 cups vegetable broth or stock
Two 1/4-inch-thick slices fresh ginger, each about 1-inch in diameter
1/2 cup short or long-grain brown rice
1/2 cup wild rice
3 tablespoons vegetable oil or canola oil
1 cup sliced green onions (about 1 small bunch)
3 small carrots, peeled and chopped into 1/4-inch pieces
1 medium onion, finely chopped
1 clove garlic, minced
One 2-inch piece fresh ginger, peeled and grated
2 teaspoons mild curry powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup golden raisins
6 ounces extra-firm tofu (1/2 of one 12-ounce package), drained, patted dry, cut into 1/2-inch cubes
1/2 cup organic coconut milk
12 large fresh Swiss chard leaves (from 2 to 3 bunches)
One 26-ounce jar arrabiata or tomato-basil sauce

For the rice: Combine the vegetable broth and ginger slices in a medium saucepan; bring to boil. Add the brown and wild rice and bring to boil. Reduce the heat to medium-low; cover and simmer until the rice is just tender, 50 to 55 minutes. Drain if necessary. Discard the ginger slices. Set the rice aside.

Meanwhile, position the oven rack in the center of the oven and preheat to 400 degrees F. Lightly oil a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the vegetable oil; set aside.

Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the green onions, carrots, onions, garlic, ginger, curry powder, cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 6 to 7 minutes. Stir in the golden raisins, tofu and cooked rice mixture. Add the coconut milk and bring to a simmer. Cook for 1 minute until the sauce coats the back of a spoon. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper.

Remove from the heat and let cool while preparing the chard leaves.

Bring a large pot of salted water to boil. Using a sharp knife, cut away the thick stems from the center of each leaf; discard the stems. Cut each leaf in half lengthwise. Trim the wide ends from the leaves to make each leaf half about 10 inches long. Using tongs and working with 1 leaf half at a time, dip the leaf half into the pot of boiling salted water for 10 seconds. Transfer to paper towels to drain.

Place about 1/3 cup of the rice filling onto the end of one Swiss chard leaf half. Roll up the leaf, enclosing the filling completely. Repeat with the remaining leaf halves and rice filling for a total of 12 rolls.

Spread 1 cup of the sauce onto the bottom of the prepared baking dish. Place the filled rolls, seam-side down, in a single layer atop the sauce in the dish. Spoon the remaining tomato sauce over the rolls. Bake until the rolls are heated through, 25 to 30 minutes.

More Moroccan Food Recipes:

Moroccan patties recipe
Broad bean dip & Moroccan mezze platter
Aubergine salsa
Almond pastries with mint tea
Beef moussaka with tomatoes
Beef and dried fruit tagine
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