Recipes for "moroccan"

Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.

Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.

Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.

Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.

Heat 1/4 cup olive oil in a large pot over medium heat. Add carrots, onion, kosher salt, parsley, black pepper, ginger, tarragon, and cumin; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes.

Stir in lentils and tomatoes. Pour vegetable broth over all vegetables and stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer until lentils are tender, 45 to 50 minutes.

Stir in spinach and zucchini; simmer until zucchini is tender, about 7 minutes. Remove from the heat and season to taste with salt. Drizzle 1 teaspoon olive oil over the soup before serving.

1. In a medium mixing bowl, combine the flour, semolina flour, baking powder, instant yeast, and salt. Add the eggs and milk and mix until just combined. Let the better sit 10 minutes or up to overnight, covered in the fridge. Bring to room temp before serving.

2. Heat a large skillet or griddle over medium heat and lightly grease with oil. Pour about 1/4 cup batter onto the center of the hot pan. Cook until bubbles appear and the surface is no longer shiny, do not flip these. Repeat with the remaining bater.

3. In a small saucepan, melt together the honey and butter.

4. Serve the pancakes warm, drizzled with honey butter and a side of fruit.

1. In a gallon size zip top bag, combine the chicken, olive oil, yogurt, paprika, cilantro, cumin, garlic, ginger, and a large pinch of salt. Marinate for 15 minutes or up to overnight in the fridge.

2. Set your grill, grill pan or skillet to medium-high heat. Take skewers and thread the chicken pieces on.

Set your grill, grill pan or skillet to medium-high heat. Take skewers and thread the chicken pieces on.

4. Brush the chicken on the skewers lightly with olive oil. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.

5. To make the vinaigrette, combine the lemon juice, lemon zest, olive oil, cilantro, olives, crushed red pepper flakes, and a pinch of salt in a bowl. Stir in the cheese.

6. Serve the skewers drizzled with vinaigrette. Enjoy!

Heat oil in a large pot or Dutch oven over medium heat. Add onion; cook and stir in the oil until soft. Add lamb meat to the pan; fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt, and pepper. Pour just enough water into the pot to cover the lamb.

Cover the pot; simmer over low heat until lamb is tender and the mixture is stew-like, about 1 ½ to 2 hours. Remove lid a little after an hour if there appears to be too much liquid.

Add pears, golden raisins, and almonds to the stew; cook for another 5 minutes or so, until the pears are soft.

To make the spice mix: Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set remaining mix aside for another use.

To make the tagine: Bring a small pot of water to a boil. Add apricots and raisins and cook until soft, about 5 minutes. Drain, reserving 1/2 cup cooking water.

Place chicken and 1/2 cup reserved spice mix into a bowl; toss until thoroughly coated.

Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Cook chicken in the hot skillet until golden brown and it releases easily from the skillet, 3 to 4 minutes per side. Add onion and garlic; cook and stir until fragrant, 2 to 3 minutes.

Add apricots, raisins, and reserved 1/2 cup cooking water; stir in chicken broth and honey. Cover, reduce the heat to low, and cook until chicken is very tender, 1 ½ to 2 hours.

Serve chicken garnished with cilantro and almonds.

Combine saffron threads with boiling hot chicken broth or water in a small bowl; steep until cooled to room temperature, 20 to 30 minutes.

Cut preserved lemon into quarters. Use a small knife to trim the flesh from the peel. Remove and discard any seeds, and finely chop the flesh. Transfer into a small bowl; reserve until needed. Slice each piece of peel in half to make 8 strips total; reserve until needed.

To prepare chicken for marinating, make 2 cuts into the skin side of each thigh, down to the bone, about 1 inch apart. Transfer chicken into a resealable plastic bag; place bag in a bowl to catch any leakage.

For marinade, add finely chopped preserved lemon flesh into a bowl; add garlic, salt, black pepper, paprika, cumin, ginger, Aleppo chili flakes, parsley, cilantro, and olive oil. Pour in steeped saffron liquid, and whisk thoroughly until emulsified.

Pour marinade into the bag of chicken thighs. Massage chicken with your hands on the outside of the bag until evenly coated with marinade. Squeeze out any air and seal the bag tightly. Marinate in the refrigerator for 3 to 12 hours, turning bag over and massaging occasionally.

Carefully remove chicken thighs to a plate, and scrape any excess marinade back into the bag while doing so. Reserve excess marinade for sauce.

Heat 2 tablespoons olive oil over medium-high heat in a heavy-duty braising pan, or other type of pan with a tight-fitting lid. Once hot, place the chicken in, skin side down. Cook for about 5 minutes, or until the skin is browned, and fat has rendered. The skin may stick and tear, but that will not affect the final dish. Turn off heat; remove chicken to a plate and reserve.

Turn heat back up to medium-high, and add onion, salt, cinnamon, and turmeric to the pan. Cook, stirring for a few minutes, or until onions turn translucent and start to soften. Place chicken thighs back in, skin side up, and pour over any juices from the plate. Distribute the reserved excess marinade over the top of chicken.

As soon as juices in the bottom of the pan start to bubble, cover tightly, and reduce heat to low. Cook, covered, for 1 hour.

Uncover pan, and baste chicken with cooking liquid. Scatter green olives and reserved lemon peel over the top, and baste again.

Cover; cook until chicken is very tender and will easily pull away from the bone, 15 to 20 minutes more.

Raise heat up to medium-high, and cook, uncovered, to reduce the cooking liquid until slightly thickened, about 5 minutes. The sauce can be left thin and brothy, or cooked further to reduce to a glaze, or anywhere in between.

Garnish with fresh parsley, cilantro sprigs, and another dusting of chili flakes.

Mix 1/2 cup olive oil, 1/2 cup cilantro, parsley, lemon juice, garlic, paprika, ginger, cumin, salt, and saffron in a large glass or ceramic bowl. Add cod and mix well. Cover and marinate in the refrigerator for 2 hours.

Heat 1 tablespoon olive oil in a large pot or tagine. Layer onion rings, carrot matchsticks, and potato slices in the pot in that order. Remove cod from marinade and spread evenly over potatoes. Cover cod with green bell pepper rings and tomato strips. Sprinkle 1/4 cup cilantro on top. Pour marinade over cilantro.

Cover pot tightly and cook over low heat until potatoes are tender and cod flakes easily with a fork, about 1 hour.

Place water and lentils in a saucepan. Bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and liquid has been absorbed, about 20 minutes.

Heat oil in a skillet or tagine over medium-high heat. Saute onions until browned and translucent, about 5 minutes. Add garlic, turmeric, coriander, cumin, salt, and pepper. Cook and stir until fragrant, about 3 minutes. Stir in the cooked lentils, potatoes, crushed tomatoes, sweet potatoes, and carrots. Pour in vegetable broth; reduce heat and simmer until vegetables are tender, about 40 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Heat 2 tablespoon olive oil in a skillet over medium heat. Add onions; cook and stir until softened and browned, 8 to 10 minutes. Transfer onions into a tagine pot. Layer chicken pieces on top of onions.

Combine turmeric, cumin, ground coriander, and salt in a small bowl; mix well with remaining 5 tablespoons olive oil. Spread spice mixture onto the chicken pieces. Add cinnamon pieces, bay leaves, ginger, and cilantro. Pour in 1/2 cup of water and cover tagine pot with a lid.

Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Melt butter in a skillet over low heat while chicken is cooking. Add sliced pears and honey and cook, while stirring, until honey has caramelized.

Remove tagine from the oven and stir in caramelized pears. Return to the oven and cook for an additional 10 minutes.

Place a large, heavy bottomed pot over medium heat. Stir in cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in bell pepper and zucchini; cook for 5 minutes. Stir in raisins, salt, zest, and chickpeas.

Pour in chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

Prepare couscous according to package directions.

Heat oil in a large pot over medium heat. Cook and stir onion in hot oil until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Add chicken and cook until well browned. Pour in chicken broth, garbanzo beans, and tomatoes; bring to a boil. Reduce heat to low and simmer for 25 minutes.

Mix carrots and zucchini into the pot. Season with salt. Continue cooking until vegetables are tender, about 10 minutes. Serve stew over cooked couscous.

Combine all the spices—paprika, cumin, ginger, turmeric, cinnamon, black pepper—in a large bowl.

Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices.

If you are using a clay tagine (if you have one, you must soak the bottom in water overnight before using), place it on a heat diffuser on the heating element to prevent the tagine from cracking, and place the olive oil in the tagine and heat it on medium heat.

If you do not have a tagine, you can use a thick-bottomed, large skillet with a cover. Heat the olive oil in the skillet on medium high heat.

In either case, sprinkle the chicken pieces very lightly with salt (go easy on the salt, the olives and preserved lemons are salty) and place skin side down in the tagine or skillet for 5 minutes, until lightly browned.

Lower the heat to medium-low, add the garlic and onions over the chicken. Cover and let cook for 15 minutes.

Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water.

Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender.

Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste.

Serve with couscous, rice, or rice pilaf.

Sprinkle 1/2 teaspoon of salt over the chicken thighs. Let sit while you prep the other ingredients.

Whisk together the spices in a small bowl—the paprika, ground ginger, ground cumin, ground coriander, turmeric, cinnamon, allspice, crushed fennel seeds, and nutmeg.

Place chopped onions at the bottom of a slow cooker bowl. Layer the chicken thighs on top of the onions. As you layer the chicken thighs, sprinkle them all over with the spice mix. (Use all of the spice mix.)

Add the garlic, green olives, raisins, and lemon slices.

There's a lot of lemon here, but in the end, the lemon should add a subtle flavor, standing in for preserved lemon.

Cook on the high setting of the slow cooker for 2 to 2 1/2 hours, or 4 to 5 hours on the low setting (depending on your slow cooker brand). Towards the end of cooking, stir so that the lemons olives and raisins get mixed into the liquid. The chicken is done when it is fall apart tender.

Serve with couscous or rice (use rice if cooking gluten-free). Garnish with fresh cilantro and/or parsley.

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1. Preheat the oven to 425 degrees F.

2. Rub the chicken all over with 1 tablespoon olive oil, paprika, and lemon zest, and season generously with salt and pepper.

3. Heat a large oven safe skillet over medium high heat. Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side. Remove from the skillet.

Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side. Remove from the skillet.

4. Add the remaining 2 tablespoons olive oil. When the oil shimmers, add the onion and cook 5 minutes, or until fragrant. Add the ginger and garlic and cook another minute. Reduce the heat to medium low and pour in the chicken broth and lemon juice. Slide the chicken back into the pan. Simmer the chicken for 10-15 minutes until cooked through. Arrange the peaches evenly around the chicken. Transfer the skillet to the oven and roast for 5 minutes or until the peaches are just charred.

4. Add the remaining 2 tablespoons olive oil. When the oil shimmers, add the onion and cook 5

, or until fragrant. Add the ginger and garlic and cook another minute. Reduce the heat to medium low and pour in the chicken broth and lemon juice. Slide the chicken back into the pan. Simmer the chicken for 10-15 minutes until cooked through. Arrange the peaches evenly around the chicken. Transfer the skillet to the oven and roast for 5 minutes or until the peaches are just charred.

5. Meanwhile, combine the tomatoes, basil, balsamic vinegar, and pistachios in a medium bowl.

5. Meanwhile, combine the tomatoes, basil, balsamic vinegar, and pistachios in a medium bowl.

6. Spoon the tomatoes over the chicken, then top with peaches, feta, and any remaining pan sauce. EAT.

Place the grated carrots in a medium sized serving bowl.

Place the grated beets into a sieve and briefly rinse with cold water. This will rinse away a little of the excess beet juice that may otherwise color the whole salad beet red. Pat dry with a paper towel.

Then add to the bowl with the carrots. Add the raisins. Stir to gently combine.

In a small bowl, whisk together the paprika, cumin, cinnamon, salt, and cayenne. Then add the lemon juice and honey and whisk until smooth.

Drizzle over the the carrots and beets, then gently fold until the carrots and beets are lightly coated. Let sit for an hour before serving, either chilled or at room temperature, for the dressing to seep into the carrots and beets.

Right before serving, stir in a couple tablespoons of sliced fresh mint leaves. Garnish with fresh mint.

Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl.

Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet.

Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.

Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.

Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.

1. Arrange the harissa, goat cheese, and olives on a large platter. Arrange the remaining fruits, veggies, herbs, nuts, and naan around the dips. Serve.

Cut the goat cheese into rounds and place in an 8x8 inch baking dish. Sprinkle with herbs and red pepper fakes. Pour olive oil over top, mostly submerging the goat cheese. Let sit 1 hour or up to 2 days in the fridge. Bring to room temperature before serving. Sprinkle with pomegranate arils, if desired.