Moroccan Chicken
6 Servings
3 lb chicken,cut into serving pieces
4 split chicken breasts
8 dried figs,snipped
1 8-oz can tomato sauce
1/2 cup onion,chopped
2 cl garlic,minced
1/4 cup white wine (or apple juice)
2 bay leaves
1/2 teaspoon allspice,Ground
1 teaspoon thyme leaves,Dried
1/2 cup green peper,chopped
2 tablespoon sesame seeds,toasted or
2 tablespoon almonds,slivered
Skin chicken. Place in a pot or hearty skillet. Add remaining
ingredients, except sesame seeds or almonds. Cover and cook in a
slow cooker about 6 hours or cook in oven on low heat about 2 hours.
For faster cooking, bring to a boil on top of range, reduce heat to low,
and cook for 20-35 minutes depending on thickness of chicken pieces.
Sprinkle sesame seeds or almonds on top before serving.
This makes six 3-oz servings.
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Moroccan Chicken Stew
4 Servings
Ingredients:
1 1/2 t cumin,Ground
1/2 t salt
1/4 t pepper
3/4 lb boneless skinless chicken
1 breast halves
1 cut into 1/2-inch strips
1 1/2 c water --,Divided
4 1/2 oz bite-size prunes,Pitted
1 vegetable cooking spray
1 T olive oil
1 1/2 t ginger,Ground
1 t turmeric,Ground
1/2 t cinnamon,Ground
1 1/2 c coarsely onion,Chopped
1/2 c low-salt chicken broth
4 c hot couscous,Cooked
3 T almonds -- toasted,Sliced
Description:
Place first 3 ingredients in a large zip-top heavy-duty plastic bag.
Add chicken; seal bag, and shake to coat. Chill 1 hour.
Combine 1 cup water and the prunes in a medium saucepan; bring to a
boil.
Remove from heat; cover and let stand 1 hour. Drain prunes,
reserving 1/4 cup cooking liquid.
Coat a nonstick skillet with cooking spray; add oil. Place over
medium heat until hot.
Add ginger, turmeric, and cinnamon; cook 1 minute, stirring
constantly. Add onion, and saute 8 minutes. Add chicken, remaining
1/2 cup water, prunes, reserved 1/4 cup cooking liquid, and chicken
broth; bring to a boil. Reduce heat, and simmer, uncovered, 10
minutes or until chicken is done. 4 servings (serving size: 1
cup chicken mixture and 1 cup couscous).
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Moroccan Lamb with Couscous
Ingredients:
8 Servings
1 lb lean lamb, ground
1/2 cup soft breadcrumbs
1/2 cup finely onion, chopped
1/2 cup fresh parsley, chopped
1/2 teaspoon coriander, ground
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon cinnamon, ground
1 teaspoon nutmeg, ground
1 vegetable cooking spray
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon cumin, ground
1/4 teaspoon chili powder
1/4 teaspoon red pepper, ground
29 oz no-salt-added whole tomatoes, chopped
3 cup water
2 cup couscous, uncooked
3/4 cup dried apricot, chopped
1 halves
1/2 cup currants, dried
Description:
Combine first 9 ingredients in a bowl, and stir well.
Shape mixture into 32 (1/2-inch) meatballs. Coat a large non-stick
skillet with cooking spray; place over medium-high heat until hot.
Add meatballs, and cook 8 minutes or until browned. Drain and pat dry
with paper towels. Set aside, and keep warm. Wipe drippings from
skillet with paper towels.
Combine garlic powder and next 5 ingredients in skillet, and bring to
a boil. Reduce heat, and simmer, uncovered, 5 minutes. Remove from
heat, and set aside.
Bring water to a boil in a large saucepan, and stir in couscous.
Remove from heat, and let stand, covered, for 5 minutes; fluff with a
fork. Stir in apricots and currants.
8 servings (serving size:
4 meatballs, 1 cup couscous, and 1/4 cup plus 2 tablespoons sauce).
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Moroccan-Style Salmon With Couscous
6 Servings
INGREDIENTS
1 small onion,sliced
2 cloves garlic,minced
1 tablespoon olive oil
1 28 oz can whole, peeled
1 tomatoes
4 teaspoon honey
1 teaspoon lemon peel, grated
3/4 teaspoon cumin, ground
1 1/2 teaspoon lemon juice
1 salt,black pepper and
1 cayenne pepper, to taste
6 salmon fillets (4-6 oz ea)
1 if necessary, thawed
2 tablespoon toasted almonds, chopped
2 tablespoon fresh coriander, chopped
3 cup couscous (or rice), cooked
PREPARATION
Saute onions and garlic in olive oil in a medium skillet over
medium-high heat until golden. Stir in tomatoes, tomato liquid,
honey, lemon peel and cumin. Simmer 10 to 15 minutes. Stir in
lemon juice and season with salt, pepper and cayenne to taste.
Meanwhile, season salmon fillets with salt and pepper. Broil 4-6
inches from heat, allowing 10 minutes cooking time per inch of
thickness, measured at the thickest part. Place each steak on a
dinner plate. Top with tomato sauce. Sprinkle with almonds and
coriander. Serve with couscous.
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