Moroccan Food Recipes

Chicken in Almond Sauce

admin — Thu, 19 Aug 2010 22:30:33 +0000

4 ounces flaked almonds, plus some for garnish
2 Tbsp extraa virgin olive oil
1 tsp cumin seeds
3 cloves
3 green cardamom pods
1 tsp garlic pulp
1/2 tsp ground tumeric
2 bay leaves
1 large onion, chopped
3/4 pound chicken, cubed in 1-inch pieces
2 ounces cream
1 tsp ground cardamom
1 tsp garam masala
1 tsp sugar
salt, to taste
1 tbsp fresh coriander, chopped for garnish

1. Soak almonds in warm water for a couple of hours. Drain and puree in food processor. Set aside.

2. Heat oil in skillet and add cumin seeds, cloves, cardamom pods, garlic pulp, ground tumeric and bay leaves. When they begin to crackle, add the onion. Cook for 5-10 minutes, until the onion has softened and starting to caramelize. Add chicken and almond puree and cook over medium-low heat for 15-20 minutes, stirring continuously.

3. Stir in cream, ground cardamom and garam marsala. Add sugar and salt to taste. Cook for an additional 3-5 minutes. Serve immediately, garnished with almonds and coriander.

TIPS: Try various nuts for different flavors.

Moroccan Lamb Stew

admin — Mon, 19 Oct 2009 20:55:15 +0000

Here is a recipe that will wake up your taste buds! An international culinary flare is created using ingredients easily found in your own grocery store! As the cool weather hits, this is sure to be a favorite in your home!

3 cups onion, chopped
2 1/4 lb lamb shoulder, cut in 1 1/2-inch pieces
2 sweet potatoes, cubed
2 cinnamon sticks, 3 inches in length each
1 cup dried apricots
1 cup pitted prunes
1 Tbsp minced garlic
1 Tbsp ginger
1/2 tsp salt
1/4 tsp cayenne
14 oz chicken broth
1 10-ounce box couscous
1/3 cup slivered, toasted almonds

1. Layer onions, lamb, sweet potatoes, cinnamon sticks, apricots and prunes in slow cooker (4 1/2 qt or larger). Top with garlic, ginger, salt and pepper. Then add broth.

2. Cover and cook on low for 7 to 9 hours, until the lamb and potatoes are tender.

3. Remove solids with slotted spoon and place in serving bowl. Skim fat from liquids and then pour over stew. Sprinkle toasted almonds atop stew.

4. Prepare couscous according to package directions. Serve with stew.

Moroccan Meat and Prunes Tagines

admin — Thu, 23 Apr 2009 23:21:44 +0000

Ingredients:
1-½ kg. cubed mutton shoulder
500 g of soaked prunes
100 g of almonds
2 onions
3 cloves of garlic
2 cinnamon sticks
1 spoon grain cinnamon
1 spoon ginger
1 dash of safran
½ cup of sesame seeds
5 soupspoons of granulated sugar
1 coffee spoonful of salt

Directions:
Add first onion and garlic along with salt, oil, spices to the meat.
Mix and leave to soak
Add water, cover the container and cook for 20 minutes on a medium flame.
Take 2 soup ladles of sauce from the container to a saucepan for cooking prunes
when almost cooked, add 3 soupspoons of sugar and 1 of cinnamon
allow to simmer
Add meat, the second crushed onion
sprinkle with sugar and finish cooking for about 15 minutes, mixing often
Blanch fry and drain almonds
grill the sesame seeds lightly
Serve meat and prunes in a plate, garnish with almonds and sesame seeds.