Stovetop Chicken Tagine with Dates

Serving: 2

Ingredients:

2 boneless, skinless chicken breasts, cut into pieces
2 pinches of salt
1 c chicken stock plus more if needed
2 tbsp. olive oil
1/2 medium onion, chopped
1 clove garlic, finely chopped
1/2 tbsp. black pepper
1/4 tsp. saffron
1 tsp. cinnamon
1/2 tsp. ginger
1c fresh pitted dates, roughly chopped
1/3 c fresh parsley leaves (opt.)


1. To make the stove top tagine, add the olive oil to a pot over medium heat. Add the onions and
     garlic and saute until softened (about 10 minutes).
2. Add the salt, black pepper, saffron, cinnamon and ginger and stir well with the onions for about 2
    minutes, until the onions are evenly coated.
3. Add the chicken breast pieces and continue stirring till evenly coated for about 10 minutes.
4. Add the chicken stock and bring to a boil. Lower the heat,cover and simmer for 15 minutes.
5. Add the chopped dates and parsley leaves(if using) and stir. Cover again and simmer for a further
    20-30 minutes. If chicken becomes too dry add a little more stock.
6. Remove chicken from stove top and serve with couscous.

Lamb with Berber Spices

Servings: 6-8

For the spice rub:
1 small onion, coarsely chopped
1/2 tsp. ground ginger
2 garlic cloves, peeled, coarsely chopped
1 Tbsp. sea salt
1 tsp. black pepper
2 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/2 tsp. fenugreek seeds
3 Tbsp. fresh lemon juice
1/3 c olive oil


1 (6-7lbs.) bone-in leg of lamb

1. To make the spice rub place all ingredients together in a food processor and blend till
    evenly combined. Set aside.
2. Preheat the oven to 400F.
3. Place the leg of lamb in a well oiled pan. Trim any visible fat and discard. With the tip
    of a paring knife, make small slits throughout the lamb. Place a small spoonful of spice
    inside each slit. Rub the remaining spice paste throughout the lamb.
4. You can cook the lamb right away or you can place it in the refrigerator and let it
     marinade 4-6 hours.
5. When ready to cook,cover pan with aluminum foil, place the lamb in the oven and cook 
     cook for 4 1/2 hours. Baste with its own juices every 30 minutes.
6. After cooking, transfer lamb to a serving dish, let it rest 10 minutes before serving.
   

Chicken Tagine with Preserved Lemon & Olives( Dajaj Tagine bi loomi wa zeitun)

Servings: 4 Servings

Ingredients:

2 Tbsp. olive oil
1/2 large yellow onion, finely chopped
4-5 chicken pieces (legs, thighs, breast)
3 garlic cloves, peeled, minced
1/2 tsp. ground ginger
1 tsp.ground cinnamon
pinch of saffron threads
salt & pepper
3 c chicken stock
4 Tbsp. fresh cilantro chopped
1  preserved Moroccan lemon
2/3 c Kalamata olives

1. Heat the olive oil in a large pot.Add the onion and cook, stirring occasionally, until translucent.Add the chicken stock.

2. In a small bowl, add the garlic, ginger, cinnamon, saffron threads and salt and pepper and mix with a spoon until evenly combined.Add to the pot and continue cooking with the onion.

3. Add the chicken pieces and stir. Bring to a boil.Turn down the heat, cover and simmer for about 45 minutes until the chicken is tender.Add the cilantro, preserved lemons and kalamata olives and simmer for an additional 15 minutes.

4. Remove from heat and transfer chicken along with the sauce to a serving platter.Enjoy with couscous.

Preserved Lemons (L'Hamd Markhad)

Wandering along the souqs of Marrakesh, you'll likely come across piles or jars of glistening lemons.These beautifully displayed preserves are the cornerstone of Moroccan cuisine.Preserved lemons or l'hamd markhad as they are commonly known are an indispensable ingredient in all manner of dishes from salads to tagines, imparting a sweet yet subtly sour taste.Lemon preservation is usually done in the Spring when lemons are at their height of ripeness and sweetness.Moroccans use the smallish, thin-skinned lemons known as doqq or busera.This is a fairly easy recipe to prepare but like most pickled recipes,it takes time till its ready to be consumed.Organic Meyer or Eureka's can be used in this recipe in place of the doqq or busera.

Yield:

Ingredients:
1 glass jar with a tight fitting lid
course sea salt
Small organic Meyer or Eureka lemons or other smallish thin-skinned lemon
lemon juice of 2 lemons


Safi Mixture (Optional):
1 stick cinnamon
3 cloves
1 Tbsp. coriander seeds
1/2 Tbsp. black peppercorns



1.Cut each lemon into quarters but not all the way through.Stuff salt into the lemon then close it and place   it in the jar. Repeat.Keep pressing down the lemons with a wooden spoon until they are evenly packed  and some of their juice is released.

2. At this point, if using, add the Safi spices then the lemon juice.Sprinkle with more course salt.

3.Close jar tightly and store in a cool,dry place for 3-4 weeks.If a white film appears on top of jar, don't worry this is normal and can be rinsed off before use.

Moroccan Saffron Chicken Tagine

Chicken cooked with lots of onions, saffron and other Moroccan spices is easy to make and the savory foundation to a number of delicious Moroccan dishes such as Chicken Bastilla and Chicken Briouats.

You'll be tempted to eat this tender, flavorful chicken right from the pot, but it's best served on a bed of Moroccan Rice Pilaf or in Seffa Medfouna.

Yield :4 Servings
Ingredients:
1 whole chicken, cut into pieces and skin removed
1 Tbsp. ground ginger
1 tsp. white pepper
2 sticks cinammon
1 tsp.saffron threads,crumbled
1 tsp. turmeric
1 1/2 to 2 tsp. salt
1/4 c butter
1/4 c olive oil
1/4 c chopped fresh cilantro

1.Mix all ingredients in a Dutch oven or heavy-bottomed pot. Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and pulls easily off the bone. Do not add water, and be careful not to burn the chicken.

2.Reduce the liquids until they are mostly oils. Discard the cinnamon sticks, and taste for seasoning. (The sauce should be a bit salty and peppery.)

3.Serve the chicken and sauce on a bed of rice or hidden within a mound of steamed broken vermicelli or couscous (Seffa Medfouna).

Recipe & Image courtesy of Christine Belafquih,Moroccan Food Guide

Moroccan Grilled Salmon ( Samak al Maghreb)

Yield: 4 Servings

Ingredients:

1/2 c plain Greek-style plain yogurt
juice of 1 lemon
1 Tbsp. olive oil
2 1/2 large garlic cloves, thinly sliced
1 1/2 tsp. ground coriander
1 1/2 tsp. ground cumin
dash of salt & pepper
4 (6oz.) skinless salmon fillets

1. In a food processor, place the yogurt, lemon juice, olive oil, garlic cloves, coriander, cumin and
salt and pepper and process until evenly combined.Pour the yogurt marinade into a
resealable plastic bag and place the salmon in the bag.Coat the salmon with the marinade
and refrigerate it for about 30 minutes.

2. Meanwhile, preheat grill.Lightly coat with some olive oil and place the salmon fillets on it.
Grill the fillets for about 5-6 minutes per side or until they begin to flake.

3. Remove salmon fillets from the grill and serve immediately.

Moroccan Fish Bastilla (Bastila maal Samak)

Yield:4 Servings
Ingredients:
1 c cilantro, finely chopped
1 c parsley, finely chopped
2 garlic cloves, peeled, finely chopped
1 lemon, juiced
1/2 tsp. paprika
salt, to taste
1/2 tsp. ground cumin
3 Tbsp. red wine vinegar
1/3 c extra-virgin olive oil
1 lb. any firm white fish fillets(pollock, halibut, sole)
3 1/2 oz. soy vermicelli
6 Tbsp. butter
6 sheets filo pastry

1. Add the cilantro, parsley, garlic cloves, lemon juice, paprika, salt, cumin, red wine vinegar and olive oil to a food processor and mix till you have an evenly combined puree.Divide in half and set aside.

2. Place the fish fillets in a dish and evenly coat with half the cilantro-parsley puree.Refrigerate for about 30 minutes.

3.Meanwhile, bring a saucepan of water to a boil.Add the vermicelli and turn off heat and remove from stove top.Drain and set aside.

4. In a medium skillet, heat 2 Tbsp. of olive oil and place the fish fillets in it.Cook fish for 7-8 minutes.Add the vermicelli to the skillet and continue cooking for an additional 3-4 minutes breaking the fish into pieces.

5. Remove from the heat and let cool slightly.Preheat oven to 400F.

6. In a 9"pie dish, grease well with olive oil.Stack 3-4 filo sheets overlapping each other and brush with the melted butter.Add the fish/vermicelli mixture then top with the remaining cilantro-parsley puree to the pan and cover with remaining filo sheets making sure the top is fully covered.Brush top with melted butter and sprinkle some water on top.

7. Bake in oven for 15 minutes.Allow to slightly cool before serving.

Moroccan Chicken Pie (Bastilla Dajaj)

Don't let the simple title fool you. Moroccan bastilla's are a time consuming affair. They are not difficult to put together but their preparation can take upwards of up to 2 hours to prepare and put together because of their numerous steps. This recipe took a total of 2 hours from start to finish, so if you have the time and are up to the task it is well worth the time and effort because the results are worth it.

Yield:6 Servings

Ingredients:
1/2 large onion, peeled, finely chopped
1 handful cilantro, leaved removed from stems, finely chopped
1 handful parsley, leaves removed from stem, finely chopped
4 oz. almonds, slivered
1/3 c butter
1 Tbsp. olive oil
2 boneless, skinless chicken breasts
salt
2 tsp. ground cinnamon
1 tsp. ras al hanout
2 Tbsp. orange blossom water
7 Tbsp. water
2 eggs, beaten
8 sheets filo pastry

1. Toast the almonds in a dry pan over medium-high heat for about 5 minutes till they become slightly browned. Remove from heat and set aside. Preheat the oven to 400F.

2. Melt 2 Tbsp. of the butter and the oil in a large skillet over high heat. Season the chicken breast on both sides with salt and add to the pan. Cook until both sides are browned well. Take the chicken out of the pan and set aside.Lower the heat a little.

3. Add the onion to the skillet and brown them.Add the cinnamon and ras al hanout and stir together till evenly combined. Add the orange water, water and bring to a boil.

4. Return the chicken breasts to the skillet and cook for an additional 10 minutes over low heat.

5. Remove the chicken from the skillet and set aside. Turn off the heat and remove the onion/spice mixture to a separate bowl.Cut the chicken into small pieces.

6. Add the beaten eggs to the onion/spice mixture then add cilantro and parsley and mix well.

7. In a 9 in. pie dish, stack 4 filo pastry sheets overlapping each other and brush with melted butter. Pour the onion/spice mixture into the pie dish and cover with the filo pastry.

8. Repeat with the remainder sheets. Add the almond pieces and evenly distribute the chicken pieces on top. Fold the pastry sheets on top covering the chicken completely and tucking the edges that are loose. Brush top of bastilla with olive oil.

9. Bake for 10-15 minutes until top is lightly browned. Remove from heat, wait for it to cool and serve warm.

Tunisian Tomato,Bell Pepper & Cucumber Salad (Salata Jida)

Here's a delightful Tunisian salad that is quick to put together and is perfect with any dish. Just keep in mind that it needs to rest a minimum of 1 hour to let the flavors blend together.

Yield: 4 Servings

Ingredients:
2 tomatoes, thinly diced
1/2 cucumber, thinly diced
1/2 red bell pepper, seeded, thinly diced
1/2 green bell pepper, seeded, thinly diced
4 green onions,thinly sliced
handful of cilantro, minced
juice of 1 lemon
1 Tbsp. olive oil
salt and pepper, to taste



1. Place the tomatoes, cucumber, bell peppers, green onions, and cilantro in a bowl. Mix vegetables thoroughly till evenly combined.

2. Add the remainder of the ingredients and mix again.

3. Place bowl in the refrigerator and chill for at least 1 hour.

4.Place in a serving bowl and serve.

Moroccan Chicken Couscous (Couscous Dajaj)

Re-create the authentic flavors of Morocco in your kitchen. Requiring no exotic ingredients just an extra amount of time, this classic Moroccan chicken dish is sure to please your family and is perfect for when your looking for that something special to add to your culinary repertoire.

Yield:4 Servings
Ingredients:
3 skinless, boneless chicken breasts cut into small pieces
1 tsp. ground ginger
pinch of saffron
1/3 c extra-virgin olive oil
1 1/2 large onion, peeled, thickly sliced
2 c chicken stock
3 1/2 oz. raisins, soaked in a little water
1 Tbsp. sugar
1 tomato, finely chopped
2 garlic cloves, peeled, thinly sliced
1 package plain couscous

1. In a small bowl, mix the ginger, saffron, and 2 Tbsp. of the extra-virgin olive oil. Pour marinade into a plastic bag and add the chicken pieces.Place in refrigerator.

2.Meanwhile, bring the chicken stock to a simmer.

3.In a separate large skillet, heat 2 Tbsp. of the olive oil over medium-high heat. Add 1/2 the sliced onions, sprinkle with the sugar and brown.

4. Add about 8 Tbsp. of the chicken stock to the onion mixture and mix thoroughly. Cook for about 15 minutes.

5. Add the drained raisins to the onion mixture and continue cooking for an additional 10 minutes.Remove the skillet from the heat and place it in a separate bowl.

6. Return the skillet to the stove top.Add the chicken pieces, tomatoes,remaining onions and garlic to the skillet. Add the remaining chicken stock and cook for an additional 30 minutes stirring often.Remove from heat.

7.Prepare couscous according to directions on box.

8. In a large serving dish, add the couscous followed by the chicken and topped with the onion mixture.Serve immediately.

Zuchinni & Olive Couscous (Koussa wa Zeitun Couscous)

Yield:

4 Servings

Ingredients:

1 box packaged plain couscous

2 small zucchinis,ends trimmed, julienned

16 black kalmata olives, pitted and halved

1/4 c almonds, slivered

4 Tbsp. olive oil

1 Tbsp. lemon juice

1 Tbsp. fresh cilantro, chopped

1 Tbsp. fresh parsley, chopped

pinch of cumin

pinch of cayenne pepper

1.Prepare couscous according to package directions.Set aside.

2. Add the zucchinis, olives, and slivered almonds to couscous and mix together.

3. In a small bowl, whisk together the olive oil, lemon juice, cilantro, parsley, cumin and cayenne pepper.Stir into the couscous and toss gently to combine.Transfer to a serving dish and serve.

Moroccan Chickpea & Carrot Soup (Shorbat Jazzar wa hummus min Maghreb)

I've been meaning to make this soup for a long time but for whatever reason have been finding excuses to put off making it.But I finally got to doing it and regretted not making it sooner as its really easy to put together and is requires about 20 minutes cooking time.If you don't have the Moroccan spice blend, Ras al Hanout on hand, the Saudi spice blend, Baharat is a perfect substitution.

Yield:6 Servings

Ingredients:

1 medium onion, finely chopped

2 garlic cloves, peeled, finely chopped

2 Tbsp. extra-virgin olive oil

2 tsp Ras al Hanout

1 (14.5oz.)low-sodium canned sliced carrots

5 c low-sodium chicken stock or equal parts chicken stock & water

1(14oz.)can chick-peas, drained and rinsed

salt and pepper

2 Tbsp. fresh cilantro, finely chopped

1. Saute the onion and garlic in the olive oil in a large saucepan over medium-low heat until translucent, about 3 minutes.Add the Ras al Hanout and cook for about 1 minute while stirring.

2.Add the carrots and cook for about 3 minutes.Add the chicken stock and the chick-peas and bring to a boil. Cover and simmer over low heat for about 10 minutes.Season with salt and pepper.

3. Remove the soup from the heat and transfer in batches to a blender and blend until smooth.

4.Transfer soup to a serving bowl and garnish with fresh cilantro.Serve immediately.

Ras al-Hanout (Moroccan Spice Blend)

To say ras al-hanout contains a lot of ingredients is an understatement.Ras al-hanout is an aromatic Moroccan spice blend consisting of spices, herbs, and roots. It may contain anywhere from 15 up to 100 ingredients. Yeah, you read that right but usually averages about 13 ingredients.Ras al-Hanout loosely translates into "head of the shop" which is such an appropriate name since each spice merchant's blend is unique and contains different ingredients.

A typical ingredient list for ras al-hanout may contain any of the following spices in varying amounts:allspice, cardamon, cinnamon, cloves, ginger, mace, grains of paradise, dried rosebuds,lavender, nigella seeds, various ground chillies, peppercorns,belladonna, nutmeg, orris root,turmeric,and cantharides (Spanish fly).Ras al-hanout can be bought ready made from Middle Eastern grocers but chances are you may have most of these spices available in your cupboard, well with the exception of cantharides.Here's a recipe for Moroccan ras al-hanout.Use it to flavor moroccan tagines, game dishes,and couscous.

Yield:Varies
Ingredients:
1/2 tsp. ground turmeric
1/2 tsp. groung ginger
1/2 tsp. ground mace
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamon
1/2 tsp. paprika
1/2 tsp. ground red pepper
1/2 tsp. allspice
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. black pepper
1/2 tsp. dried rosebuds, optional
1/2 tsp. cantharis,optional

1. Place all ingredients in a small bowl and blend thoroughly.Place ras al-hanout in an airtight container and store in a cool, dry place.Will keep for 1 year.

Rubyan al Maghreb (North African-Style Shrimp)

This is a quick and easy spicy shrimp recipe that is very common to the Maghreb countries of Northern Africa.Serve with couscous or basmati rice.

Yield:4 Servings

Ingredients:

4 garlic cloves, crushed

5 Tbsp. extra-virgin olive oil

2 tsp. paprika

1/2 tsp. ground ginger

1 tsp. cumin

2 pinches of cayenne or ground chili pepper

6 Tbsp. fresh cilantro, chopped

salt

1 1/2 lbs.large fresh shrimp,peeled

1. Heat olive oil in a medium pan.Add the garlic and stir for 3-4 minutes.

2.Add the shrimp,paprika,ground ginger,cumin, and cayenne and cook till the shrimp become pink, stirring constantly.

3.When most of the shrimp are almost pink, add the fresh cilantro and salt and keep stirring till all the shrimp are pink and fully cooked.Remove from heat and serve immediately.

Samak bi Chermoula (Mackerel with Chermoula Paste)

Photo courtesy of Laura Holmes

Because of it's proximity to both the Mediterranean and Atlantic Ocean,the following recipe is a common way of preparing fish in the coastal regions of Morocco with chermoula, a spicy coriander garlic paste that is widely used in Moroccan and North African cooking.

Yeild:4 Servings

Ingredients:

4 whole mackerel, cleaned ,gutted, and rinsed

3-4 Tbsp. chermoula (recipe on prevoius post)

3 tbsp. olive oil

salt and pepper

1. Preheat oven to 350F. Oil a baking dish. Place mackerel in it and rub chermoula allover including the inside of fish.Season with salt and pepper.

2.Place fish in oven and bake for 30-45 minutes.Remove from oven and serve warm with couscous and vegetables.

Moroccan Chermoula Paste

Chermoula also spelled charmoula is a spicy garlicky spice paste from Morocco.There are several variations of the recipe as it is made differently by different cooks and by the area of the country in which they reside but it generally includes varying amounts of cilantro, garlic, and chili.This Moroccan spice paste can be used in all different kinds of dishes but is generally uses as a marinade for grilled fish or chicken.

Yeild:4 oz.

Ingredients:

2/3 c fresh cilantro, chopped

4 cloves garlic, minced

1 tsp. ground cumin

1 tsp. ground paprika

1/4-1/2 tsp. ground chili pepper

6 Tbsp. olive oil or vegetable oil

3 Tbsp. red wine vinegar

1. In a food processor or blender, process all the ingredients together until they form a smooth paste.Store in an airtight glass jar and refigerate until ready for use.

Jazar bil kamoun wal qirfa (Carrots with Cumin and Cinnamon)

This is a simple carrot dish I was told is from Morocco.Serve it as an accompaniment to any roasted meat, fish , or chicken.

2 Servings

Ingredients:

1 1/2 lbs. carrots

4 c water

1/8 tsp. ground cinammon

1/8 tsp. ground cardamon

1/8 tsp. ground cumin

salt

1. Bring the water to a boil.Meanwhile, wash and peel the carrots and cut them into disks.



2. Add ground spices to water.



3. When water is boiling ,add salt, then carrots.



4. Cook for 20 minutes or until tender.



5. Drain then serve immediately.

La Kama Seasoning

La Kama is an exotic spice blend that is very popular in Moroccan cuisine.It is used to give an aromatic and warm flavor to a great variety of foods like soups, tagines, and poultry.Luckily, it is very easy to prepare and chances are you have all the spices on hand to make it.This spice mix is great if your short on time and want to add something a litle bit special and exotic not just to a middle-eastern dish but any regular food.

Yeild:3 oz

Ingredients:

1 Tbsp. ground ginger

1 Tbsp.freshlly ground black pepper

1 1/2 Tsp. ground turmeric

1 1/2 Tsp. ground cinammon

1 Tsp. ground nutmeg

1. Combine all ingredients in a bowl and stir together to blend.
2. Store the spice blend in an airtight container, in a cool dark place.Will keep for 6 months.

Moroccan Bessara

Bessara is a popular fava bean soup from Morocco delicately flavored with cumin and usually finished of with Argan oil. It is a fairly easy soup to put together as it uses some basic ingredients.Though there may be some very slight variations in its ingredients from other recipes because some cooks may substitute it with whatever is on hand like dried green peas for the fava beans and extra-virgin olive oil for the argan oil.Argan oil is made from the nuts of the argan tree which is indigenous to Morocco.This oil is not easy to find here in markets but if by chance you see it , it is a worthwhile investment as it gives the soup a more complex, nutty flavor.

4 Servings

Ingredients:

4 1/2 c water

9 oz dried fava beans or green peas,soaked overnight, drained and rinsed

4 garlic cloves, chopped

2 tsp. ground cumin

1/4-1/2 crumbled dried red chili (optional)

2 tbsp. extra-virgin olive oil or argan oil

sea salt and black pepper

1. Bring water to a boil in a saucepan, add the beans, garlic, and salt.Reduce the heat and simmer till the beans are soft, maybe 45 minutes.
2. Transfer to a blender and blend with the remaining ingredients.Adjust seasonings if necessary.
3. Serve with a drizzle of oil.