To prepare the Moroccan Spice Mix for the Chicken:
n top, and add the Moroccan seasoning packet (or maybe 2
Heat oil in a large saucepan. Saute onions & garlic until golden brown.
Pour in the broth and sauce then stir in the knorr cube, spices, lentil, carrots, & herbs.
Simmer until lentils are very tender, about 25-35 minutes. (Check about halfway through to make sure you don't need to add water.).
Serve with thick bread to scoop up the soup. Or you can puree the soup in a blender.
Pureed: Let the soup cool slightly then pour into a blender or food processor. Blend until smooth (this will have to be done in batches).
ell. Stir together buttermilk and food color. Mix flour, cocoa and
oiling water, cover with plastic food wrap, set aside for 5
ool completely.
In a food processor, grind the pistachios to
Toss the carrots in the olive oil along with the spices.
Arrange the carrots in a single layer on a baking sheet.
Roast in a preheated 400F oven until tender, about 20-30 minutes, turning them once in the middle.
Simmer the quinoa in the water along with the spices until the water is absorbed, about 20 minutes.
Mix the carrots, quinoa, chickpeas, onion, raisins, pine nuts and parsley in a bowl.
Mix the olive oil, lemon juice and zest, moroccan spice blend, salt and pepper in a small bowl and then toss the salad in it.
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Heat the oil in a large pan or wok, preferably non-stick; add the garlic and onion and stir-fry for 1 minute.
Stir in the frozen vegetables, eggplant, chick peas and Moroccan spice mix and stir-fry for 6-7 minutes.
Meanwhile in a small bowl combine the yoghurt, mint, honey and cumin.
Toss the spinach leaves through vegetables, spoon onto a serving plate and drizzle with the dressing.
Serve immediately.
Notes: Moroccan spice mix is available in the herb and spice section at the super market.
Blend Moroccan Spice Mix and oil in a shallow bowl. Pat chicken dry and dredge in the spice paste, turning to coat completely. Cover and refrigerate for at least 30 minutes, preferrably 1-2 hours.
Heat oil in a large nonstick skillet over medium-high heat. Saute the chicken breasts until cooked through and juices are clear, about 4-6 minutes per side.
Serve.
Sprinkle the lamb with Moroccan spice. Heat the oil in a pan, add the lamb fillets and cook until the lamb is cooked as desired. Remove the lamb to a warm serving plate.
Add the onion, garlic, red pepper and carrot to the pan and cook for 2-3 minutes.
Add the tomatoes and juice, and the Baby Peas, stirring to combine. Cover and cook over a low heat for 10 minutes.
Spoon the sauce onto the prepared couscous. Cut the lamb into slices and serve on top of the sauce.
tsp oil.
Mix Moroccan seasoning and 2 tsp oil
rays.
Combine ground lamb, Moroccan seasoning and onions in a
currants, almonds, onion, preserved lemon, Moroccan seasoning and chili pepper in
In a bowl, mix the Moroccan-style seasoning with the lemon
tarting to brown. Stir in Moroccan seasoning and cook for 1
Bring a kettle of water to a boil. Add boiling water to a teapot that holds about 4 cups water, and swirl to warm. Discard the water and add the tea, 24 mint leaves, and sugar to the teapot. Pour the quart of boiling water into the teapot and swirl once or twice to dissolve the sugar. Allow the tea to steep for 5 minutes.
Pour the tea through a strainer into small decorative Moroccan glasses or teacups. Garnish each with several fresh mint leaves.
o the pan, add the Moroccan seasoning and cook, stirring, for
and plenty of fresh khobz (Moroccan bread-can use French or