Saudi Chicken Biryani Recipe

Photo: Saudi Chicken Biryani Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Saudi Chicken Biryani Recipe.  Enjoy the good taste of Arabic Food and learn how to make Saudi Chicken Biryani.

Cuisine: Saudi
Category: Poultry
Serves: 6 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     20 minutes
Cooking time :     1 hour, 30 minutes

Ingredients

1200 g whole chicken, cut into 8 pieces

8 cups water or 2000 ml

2 dried limes

2 cubes MAGGI® Chicken Bouillon

2½ cups basmati rice or 500 g, washed and drained

2 tablespoons ghee

3 medium onions or 450 g, sliced

1 cup yoghurt or 250 g

¾ teaspoon ground black pepper

¾ teaspoon ground cumin

¾ teaspoon ground coriander

¾ teaspoon ground turmeric

¾ teaspoon ground cardamom

¾ teaspoon ground cinnamon

3 cloves garlic, crushed

1 teaspoon ground saffron, soaked in ¼ cup or 60ml hot water

Preparation

Place chicken pieces and water in a large pot, bring to boil and remove froth as it appears. Add the dried limes and MAGGI® Chicken Bouillon cubes. Cover and simmer over low heat for 30-40 minutes or until chicken is tender.

Remove chicken pieces from the stock, add rice to the chicken stock (around 6 cups or 1500ml) and boil the rice for 10 minutes or until almost cooked. Drain the rice and set aside.

Heat the ghee in a large pot, add and cook the onions, stirring for 5-7 minutes or until golden brown. Add the cooked chicken pieces to the onions and stir to combine.

Combine the yogurt with the spices and the garlic and pour over the chicken. Add half the quantity of the cooked rice to cover the chicken in the pot.

Sprinkle half the quantity of saffron water over the rice, cover with the rest of the rice and then sprinkle with the rest of saffron water.

Cover and cook over low heat for 25–30 minutes or until the rice is cooked.

Serve on a large serving dish and garnish with fried nuts.

Nutritional Information

Energy :     844.00 Kcal
Protein :     46.00 g
Carbohydrate :     80.00 g
Fats :     37.00 g
 
From Nestle Family

Lebanese lentils and rice recipe

Photo: Lebanese lentils and rice recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try   Lebanese lentils and rice Recipe.  Enjoy the good taste of Arabic Food and learn how to make Lebanese lentils and rice. 

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese lentils and rice recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lebanese lentils and rice.

This buttery rice dish is a great accompaniment for meaty slow-cooked dishes. It uses only five ingredients.

To Prep 0:15
To Cook 0:25
INGREDIENTS 5
DIFFICULTY EASY
SERVINGS 8

Ingredients

2 tablespoons olive oil
4 brown onions, halved, thinly sliced
60g butter, chopped
3 cups basmati rice
2 x 400g cans lentils, drained, rinsed

Method

Step 1
Heat oil in a large frying pan over medium heat. Add onion. Stir to coat. Cover. Cook, stirring occasionally, for 12 minutes or until onion has softened. Remove lid. Cook, stirring occasionally, for 12 to 15 minutes or until golden and caramelised.

Step 2
Meanwhile, melt butter in a heavy-based saucepan over medium heat. Add rice. Stir to coat. Add 4 1/2 cups cold water. Season with salt. Bring to the boil. Reduce heat to low. Cover. Simmer for 12 minutes or until rice is just tender.

Step 3
Add lentils and half the onion to rice mixture. Stir to combine. Transfer to a serving dish. Top with remaining onion. Serve.

Nutrition

Energy 1765kJ    
Fat saturated .80g
Fat Total 11.30g    
Carbohydrate sugars -
Carbohydrate Total 68.70g    
Dietary Fibre 3.10g
Protein 9.20g    
Cholesterol 19.00mg
Sodium 256mg    

Super Food Ideas - July 2012 , Page 94
Recipe by Gemma Luongo
Photography by Andrew Young

Moroccan lamb skewers with couscous recipe

Photo: Moroccan lamb skewers with couscous recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try   Moroccan lamb skewers with couscous recipe.  Enjoy the good taste of Arabic Food and learn how to make Moroccan lamb skewers with couscous.

Ingredients
 
600g lamb leg steaks
160g packet Moroccan marinade
200g packet citrus-flavoured couscous
2 medium tomatoes, chopped
3 green onions, thinly sliced
60g baby rocket 

Method

Step 1 Thinly slice lamb across the grain. Place in a glass or ceramic bowl. Add marinade. Toss to coat. Set aside for 15 minutes. 

Step 2 Meanwhile, place couscous in a heatproof bowl. Cover with 320ml boiling water. Stand, uncovered, for 5 minutes or until liquid has absorbed. Using a fork, fluff to separate grains. Cool for 5 minutes. 

Step 3 Thread lamb onto skewers. Heat a large lightly greased heavy-based frying pan over medium-high heat. Cook skewers, in batches, for 3 to 4 minutes each side for medium or until cooked to your liking. 

Step 4 Add tomato, onion and rocket to couscous mixture. Gently toss to combine. Serve skewers with couscous mixture.

Notes
You'll need 12 (20cm) pre-soaked bamboo skewers. 

Nutrition

Energy 2340kJ
Fat saturated 5.30g
Fat Total 14.00g
Carbohydrate sugars -
Carbohydrate Total 53.30g
Dietary Fibre 2.00g
Protein 52.80g
Cholesterol 139.00mg
Sodium 492mg

Super Food Ideas - September 2010 , Page 25
Recipe by Tracy Rutehrford

Lamb Steaks with Moroccan Spiced Rice Recipe

Photo: Lamb Steaks with Moroccan Spiced Rice Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try   Lamb Steaks with Moroccan Spiced Rice Recipe.  Enjoy the good taste of Arabic Food and learn how to make Lamb Steaks with Moroccan Spiced Rice.

Try these lamb steaks with a Moroccan flavour.

Cuisine: Moroccan
Recipe Type: Main Dish
Prep 10 mins
Cook 20 mins
Level: Easy
Serves: 2, Easily doubled
Source: Good Food magazine, March 2006.

Ingredients

100g basmati rice
½ stock cube or 1 tsp stock powder
4-6 lamb chops, depending on size, or 2 lamb leg steaks
1 tbsp olive oil
1 onion , chopped
1 garlic clove , chopped
1 tbsp pine nuts
1 tsp each ground cumin and coriander
4 dried apricots , chopped
chopped parsley or coriander
1 lemon , cut into wedges

Method

Put the rice in a pan with water to generously cover, and add the stock cube or powder. Bring to the boil, then simmer for 10-12 mins, until the rice is tender. Drain well.

Heat the grill and season the steaks or chops. Grill for 3-4 mins on each side until cooked to your liking.

Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until lightly coloured. Add the garlic and pine nuts, then fry until the nuts are lightly toasted. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over.

Try 

Making it veggie

Instead of the lamb, thickly slice 200g halloumi and fry quickly in a little olive oil until browned.

Nutrition per serving

635 kcalories, protein 37g, carbohydrate 56g, fat 31 g, saturated fat 11g, fibre 3g, sugar 12g, salt 1.3 g  
 

Carrot and chickpea stew recipe

Moroccan Food Recipes, the home of tasty Moroccan food, invites you to try Carrot and chickpea stew recipe. Enjoy our collection of traditional Moroccan Recipes and learn how to make Carrot and chickpea stew.

Recipe facts:
Costs: 79p
Takes: 10 mins to prepare and 35 mins to cook
Serves: 4

Ingredients:

1tsp vegetable bouillon or 1 stock cube
5-6 strands of saffron (optional)
2tbsp sunflower oil
½ small butternut squash, peeled, deseeded, diced
1 onion, sliced
2 garlic cloves, crushed
½tsp cumin
500g (1lb) Bartlett carrots, halved
1 x 400g can chopped tomatoes
pinch of dried chilli flakes
2 x 400g can chickpeas, drained
1 lime, juiced
pinch of paprika
couscous or flat bread, to serve

Dissolve the bouillon or stock cube in 300ml (½ pint) boiling water. Soak the saffron strands in the stock, if using.

Heat the oil in a large pan and fry the butternut squash and onion for 5 minutes until the onion is softened but not browned. Add the garlic, coriander and cumin and cook for 1 minute, then add the halved carrots, chopped tomatoes, chilli flakes and chickpeas. Cover and simmer for 20 minutes until the carrots are just tender.

To serve, squeeze over the lime juice and scatter over a light pinch of paprika. Serve with couscous or flat bread.

Moroccan Grilled Salmon Recipe

Photo :Moroccan Grilled Salmon Recipe

Moroccan Food Recipes, the home of tasty Moroccan food, invites you to try Moroccan Grilled Salmon recipe. Enjoy our collection of traditional Moroccan Recipes and learn how to make Moroccan Grilled Salmon.

Total Time: 52 min
Prep 10 min
Inactive 30 min
Cook 12 min

Yield: 4 servings

Level: Easy

Ingredients

  1/2 cup plain yogurt
Juice of 1 lemon, plus lemon wedges for garnish
1 tablespoon extra-virgin olive oil, plus more for the grill
2 to 3 cloves garlic, smashed
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground pepper
4 6-ounce skinless center-cut salmon fillets
1/4 cup chopped fresh cilantro or parsley, for garnish

Directions

Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.

Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.

Photograph by Antonis Achilleos

Courtesy Food Network Magazine

Squash and Chickpea Moroccan Stew Recipe

Photo: Squash and Chickpea Moroccan Stew Recipe

Moroccan Food Recipes, the home of tasty Moroccan food, invites you to try Squash and Chickpea Moroccan Stew recipe. Enjoy our collection of traditional Moroccan Recipes and learn how to make Squash and Chickpea Moroccan Stew.

Total Time: 32 min
Prep 15 min
Cook 17 min

Yield: 6 to 8 servings

Level: Easy

Ingredients

1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium yellow onion, small dice
4 medium cloves garlic, thinly sliced
2 teaspoons ground cumin
1 (3-inch) cinnamon stick
Salt and freshly ground black pepper
1 pound butternut squash, large dice
3/4 pound red potatoes, large dice
2 cups low-sodium chicken or vegetable broth
2 cups cooked chickpeas, drained
1 (14-ounce) can diced tomatoes, with juices
Pinch saffron threads, optional
1/2 preserved lemon, finely chopped
1 cup brined green olives (recommend: Cerignola)
Steamed couscous, for serving
Fresh cilantro leaves, roughly chopped, for garnish
Toasted slivered almonds, for garnish
Plain yogurt, for garnish

Directions

Heat butter and olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.

Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and saffron, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10 minutes.

Remove from heat and stir in preserved lemon and olives. Serve over couscous garnished with cilantro, almonds, and yogurt.

Recipe courtesy Aida Mollenkamp
Show: Ask Aida Episode: Light & Healthy

Moroccan Rub Lamb Chops Recipe

Photo: Moroccan Rub Lamb Chops Recipe

Moroccan Food Recipes, the home of tasty Moroccan food, invites you to try Moroccan Rub Lamb Chops recipe. Enjoy our collection of traditional Moroccan Recipes and learn how to make Moroccan Rub Lamb Chops.

Total Time: 17 min
Prep 5 min
Cook 12 min

Yield: 6 servings

Level: Easy

Ingredients

6 loin lamb chops
1 tablespoon extra-virgin olive oil
1 tablespoon ground cumin, a palm full
2 teaspoons ground turmeric, eyeball it
1 teaspoon sweet paprika, 1/3 palm full
1 teaspoon coriander seeds
1 teaspoon garlic salt
1/2 teaspoon hot red pepper flakes
1 lemon, wedged

Directions

Preheat grill pan to high. Brush chops with a little olive oil. Combine dry spice blend in a small container, cover and shake to combine. Rub spice blend into the chops on both sides. Grill chops 7 to 8 minutes, turning once, for medium rare, 10 to 12 minutes for medium to medium well. Serve with wedges of lemon.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: 30-Minute Passport to Morocco

Moroccan-Style Grilled Leg of Lamb with Couscous Recipe

Photo: Moroccan-Style Grilled Leg of Lamb with Couscous Recipe

Moroccan Food Recipes, the home of tasty Moroccan food, invites you to try Moroccan-Style Grilled Leg of Lamb with Couscous recipe. Enjoy our collection of traditional Moroccan Recipes and learn how to make Moroccan-Style Grilled Leg of Lamb with Couscous.

Total Time: 8 hr 0 min
Prep 30 min
Inactive 6 hr 0 min
Cook 1 hr 30 min

Yield: 6 to 8 servings

Level: Intermediate

Ingredients

1 small onion, chopped
3 tablespoons minced fresh ginger
1 tablespoon minced garlic
2 jalapeno or serrano peppers, seeded and minced
3 tablespoons sweet paprika
1 tablespoon plus 1 teaspoon kosher salt
2 teaspoons coarsely ground black pepper
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/3 cup olive oil, plus 1 tablespoon
1/4 cup fresh lemon juice, divided
1 leg of lamb, deboned and butterflied, untied, about 3 to 3 1/2 pounds

For the couscous:

2 cups chicken or vegetable broth
4 tablespoons olive oil, divided
3/4 teaspoon salt, plus more for seasoning
1 box couscous, prepared according to package directions using the broth below
1/4 cup pitted and coarsely chopped oil-cured olives
2 scallions, minced
2 tablespoons freshly chopped mint leaves
2 tablespoons freshly chopped parsley leaves
1/2 lemon, zested
Freshly ground black pepper
Lemon wedges, for serving
Special equipment: butcher's twine

Directions

In a food processor, combine the onion, ginger, garlic, jalapeno, paprika, 1 tablespoon and 1 teaspoon kosher salt, black pepper, coriander, cumin, cardamom, cinnamon, allspice, and cloves and process until smooth. While the motor is running, add 1/3 cup of the olive oil and 2 tablespoons of the lemon juice and process to combine.

Place the lamb on a clean work surface, skin and fat side down. Rub half of the spice mixture over the lamb, then roll up tightly to form a cylinder shape and tie in 1 1/2-inch increments with butcher's twine. Rub the outside of the lamb with the remaining spice mixture and transfer to a plastic food storage bag just large enough to hold the lamb. Allow lamb to marinate for at least 6 hours, and up to overnight.

Preheat grill to medium-high heat.

Using paper towels, remove as much of the spice rub from the outside of the lamb, then rub the lamb on all sides 1 tablespoon of olive oil. Transfer the lamb to the grill and cook, turning every 15 minutes or so to promote even cooking. Grill until an instant-read thermometer inserted into the center of the lamb registers 145 degrees F for medium-rare, about 1 1/2 hours. Remove the lamb from the grill and allow to rest for at least 10 minutes before serving.

For the couscous:

Heat the broth in a medium saucepan. Add 2 tablespoons of olive oil and 3/4 teaspoon salt. When the broth comes to a boil, add the couscous, stir, and cover and let sit for 5 minutes. Uncover the couscous, fluff with a fork, and add the remaining 2 tablespoons of olive oil, olives, scallions, mint, parsley, and lemon zest, and season with salt and pepper, to taste.

For assembly:

Cut the butcher's twine away from the lamb and slice into thin slices. Serve the couscous with lemon wedges for guests to add more lemon juice, to taste.

Recipe courtesy Emeril Lagasse, 2007
Show: Emeril Live Episode: Great Global Grilling

Moroccan Chicken with Squash and Dried Plums Recipe

Photo: Moroccan Chicken with Squash and Dried Plums Recipe

Moroccan Food Recipes, the home of tasty Moroccan food, invites you to try Moroccan Chicken with Squash and Dried Plums recipe. Enjoy our collection of traditional Moroccan Recipes and learn how to make Moroccan Chicken with Squash and Dried Plums.

Total Time: 6 hr 0 min
Prep 40 min
Inactive 3 hr 0 min
Cook 2 hr 20 min

Yield: 4 servings

Level: Intermediate

Ingredients

Spice Mixture, recipe follows
7 tablespoons olive oil
1 lemon, zest grated and juiced (about 2 to 3 tablespoons juice) plus 2 lemons, quartered, for garnish
1 teaspoon harissa
4 skinless chicken thighs, (about 2 pounds)
1/2 cup chicken broth
Pinch saffron strands
1 large onion, chopped
3 medium zucchini, cut into 1/2-inch half moons or chunks
3 yellow squash, cut into 1/2-inch half moons or chunks
3 medium plum tomatoes, quartered
1/2 cup dried pitted prunes (about 10)
1/4 cup black olives, pitted
Coarse salt and freshly cracked black pepper
1/4 cup almonds
2 tablespoons chopped fresh flat-leaf parsley
Special Equipment: coffee grinder, Dutch oven
Serving Suggestion: flatbread

Directions
 
In a medium glass bowl, combine the spice mixture, 2 tablespoons of the olive oil, the lemon zest, lemon juice, and harissa. Add the chicken thighs and stir to coat. Cover the bowl with plastic wrap and refrigerate at least 1 hour or up to 3 hours. Warm the chicken broth and add the saffron strands, then allow to steep at least 1 hour or up to 3 hours.

Preheat the oven to 350 degrees F.

Remove the chicken thighs from the marinade. In a Dutch oven over high heat, brown the chicken thighs on both sides in 2 tablespoons olive oil, about 2 to 3 minutes per side. Set chicken aside on a plate. Reduce the heat to medium, add 1 tablespoon olive oil to the pan, and saute the onion until golden, about 5 minutes. Place the chicken thighs on top of the onions and add any accumulated juices from the plate. Arrange the zucchini and yellow squash and tomato quarters on top of the chicken and tuck in the prunes and olives. Season well with salt and pepper. Pour over the chicken broth and saffron. Cover and place on the bottom rack of the oven. Let cook undisturbed 1 1/2 to 2 hours, until the vegetables are tender and the chicken is falling off the bone. Remove from the oven and transfer the contents of the Dutch oven to a large serving dish.

Heat 2 tablespoons olive oil in a small saucepan over high heat until hot but not smoking. Add the almonds and fry until the skins begin to crackle, about 2 to 3 minutes. Pour the almonds and hot oil over the vegetables and chicken on the serving dish. Sprinkle with the chopped parsley and serve, spooning over the sauce in the dish and garnishing each plate with the lemon quarters.

Cook's Note: If you're using a tagine: An unseasoned ceramic tagine may crack in the oven. Before using the tagine for the first time, submerge and soak it overnight in cool water. Pat dry and rub the inside with 1 tablespoon olive oil, then place in 350 degree F oven for 1 hour. Allow to cool, then proceed with the recipe.

Spice Mixture:

1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon ground ginger
1 1/2 teaspoons kosher salt
1/2 teaspoon cracked black pepper

Combine the spices in a coffee grinder and grind to a medium-fine powder. Add the kosher salt and pepper. Store in an air-tight container, if not using immediately.

Yield: 2 to 3 tablespoons

Recipe courtesy Amy Finley
Show: The Gourmet Next Door Episode: Moroccan State of Mind

Moroccan Chicken Skewers with Herb Sauce Recipe

Photo: Moroccan Chicken Skewers with Herb Sauce Recipe

Moroccan Food Recipes, the home of tasty Moroccan food, invites you to try Moroccan Chicken Skewers with Herb Sauce recipe. Enjoy our collection of traditional Moroccan Recipes and learn how to make Moroccan Chicken Skewers with Herb Sauce.

Total Time: 32 min
Prep 20 min
Cook 12 min

Yield: 5 skewers

Level: Easy

Ingredients

For the chicken:

1 tablespoon Hungarian paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/2 teaspoons sugar
1 1/2 teaspoons kosher salt
3 boneless, skinless chicken breasts, cut into 1-inch cubes
5 (8-inch) wooden skewers, soaked 1 hour

For the Herb Sauce:

1/4 cup cilantro leaves
1/2 cup mint leaves
1/4 teaspoon ground cumin
1/2 tablespoon ground ginger
1/2 tablespoon kosher salt
1 lime, juiced
1 1/2 teaspoons honey
1/2 cup olive oil

Directions

Preheat the grill or grill pan to medium-high heat.

For the Chicken:

Combine all of the spices, sugar and salt in a large bowl. Add the cubed chicken and toss to coat. Put the chicken on the skewers and lay on the grill. Cook until the chicken is cooked through, turning often so that the spices don't burn, about 10 to 12 minutes. Arrange on a serving platter and serve with the Herb Sauce.

For the Herb Sauce:

Add the fresh herbs, spices, salt, lime juice, and honey to a blender carafe. Blend to combine and with the motor running, slowly add the olive oil. Once combined, taste and adjust the seasoning if necessary, and transfer to a serving bowl.

Recipe courtesy Janet Johnston
Show: Spice & Easy Episode: Friday Night Book Club

Moroccan Lamb Tagine Smothered with Olives Recipe

Photo: Moroccan Lamb Tagine Smothered with Olives Recipe

The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Moroccan Lamb Tagine Smothered with Olives recipe. Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Moroccan Lamb Tagine Smothered with Olives.

Total Time: 1 hr 25 min
Prep 10 min
Cook 1 hr 15 min

Yield: 4 to 6 servings

Ingredients

Pinch ground saffron
1 teaspoon ground ginger
1 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
1 teaspoon sweet paprika
1 tablespoon minced garlic
1 tablespoon salt
3 tablespoons olive oil
3 pounds lamb shoulder, trimmed and cut into 2-inch pieces
1 cup grated yellow onions, rinsed and squeezed dry
Freshly ground black pepper
3 cups dark veal or chicken stock
2/3 cup finely chopped fresh parsley, plus extra for garnish
1/3 cup finely chopped fresh cilantro
1 pound crack green olives, drained and pitted
3 to 5 tablespoons fresh lemon juice
Couscous, to serve

Directions

In the cup of a small food processor, combine the saffron, ginger, pepper, cumin, paprika, garlic, salt and 2 tablespoons of the oil. Process until smooth.

In a large mixing bowl, toss the shoulder with the above mixture. Mix well. Heat the remaining tablespoon of oil in large cast iron or heavy bottom pot over medium heat.

Add the lamb and sear for 2 to 3 minutes. Stir in the onions. Season with pepper. Cook for 2 minutes.

Stir in the stock. Add the herbs and bring to a boil. Reduce the heat to low and simmer, uncovered until the meat is very tender, about 2 hours.

Using a slotted spoon, remove the meat from the pan and set aside. Remove any scum that has risen to the surface of the liquid.

Add the olives to the cooking liquid, increase the heat to high and boil for about 10 minutes or until the mixture is like a thick gravy. Stir in the lemon juice and reseason if necessary.

About 30 minutes before serving, preheat the oven to 450 degrees F.

Place the meat in a shallow ovenproof serving dish and cook until the meat is lightly crisped, about 15 to 20 minutes.

Serve the lamb with the couscous. Garnish with parsley.

Recipe courtesy Emeril Lagasse, 2000

Chicken and pomegranate tagine recipe

Photo: Chicken and pomegranate tagine recipe

The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Chicken and pomegranate tagine recipe. Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Chicken and pomegranate tagine.

Recipe facts:
Cuisine: Moroccan
Meal Type: Main dish
Takes: 40 mins
Serves: 4

Ingredients

1tbsp olive oil
4 chicken legs
1 large onion, chopped
2 cloves garlic, crushed to a paste
knob ginger, finely grated
1tsp ground cumin
1tsp ground coriander
1tsp ground cinnamon
200ml pomegranate juice
200ml chicken stock
8 soft ready to eat dried apricots, halved
4 soft ready to eat dried figs, quartered
To serve
4tbsp fresh pomegranate seeds
To serve
handful chopped fresh coriander 

Directions

Heat the oil in a large casserole and brown the chicken on each side, remove from the pan with a slotted spoon and set aside. Stir in the onion and cook for a few minutes to soften before adding the garlic, ginger, cumin, coriander and cinnamon. Cook for a minute more then add the juice and stock, stir in well. Return the chicken back to the pan along with the apricots and figs and bring to the boil.

Turn down to a low simmer, cover with a lid and cook for 30 minutes.

Once the tagine is cooked, remove from the pan and scatter over the fresh pomegranate and coriander. Serve with couscous.

TESCO realfood

Chicken and vegetable mini pastillas recipe

Photo: Chicken and vegetable mini pastillas recipe

The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Chicken and vegetable mini pastillas recipe. Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Chicken and vegetable mini pastillas recipe.

Recipe facts:
Cuisine: Moroccan
Meal Type: Main dish
Takes: 20 mins to prepare and 40 mins to cook
Serves: 4

Ingredients

8 sheets filo pastry, kept under a damp cloth
25g butter, melted
50ml olive oil
2 large skinless chicken breasts, finely diced
½tsp ground cinnamon
½tsp ground cumin
½tsp ground coriander
1 large onion, finely chopped
1 large carrot, peeled and finely diced
1 small red chilli, de-seeded and finely chopped
small handful of small broccoli florets
2tbsp parsley, finely chopped
1 red chilli pepper, finely sliced
sprigs of coriander leaves, to garnish
salt
pepper

Directions

Pre-heat the oven to 200°C.

Heat the olive oil in a large frying pan over a medium heat and sweat the onion, chilli and carrot for 6-7 minutes, stirring occasionally. Add the chicken, broccoli and spices to the pan and continue to cook for 5-6 minutes, stirring occasionally.

Meanwhile, brush half of the filo pastry sheets with some of the melted butter. Arrange the non-brushed sheets on top and carefully sandwich together to secure them. Remove the filling from the heat and stir in the parsley. Place the chicken and vegetable filling in the centre of the pastry.

Bring the sides of the pastry over and around the filling to secure into pasty shapes, using any extra melted butter to help secure. Arrange on a lined baking tray and bake for 20-25 minutes until the pastry is golden, crispy and cooked. Remove and arrange on serving plates. Garnish each with some of the sliced chilli pepper and a sprig of coriander leaves.

Chicken and vegetable mini pastillas recipe

Photo: Chicken and vegetable mini pastillas recipe

The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Chicken and vegetable mini pastillas recipe. Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Chicken and vegetable mini pastillas recipe.

Recipe facts:
Cuisine: Moroccan
Meal Type: Main dish
Takes: 20 mins to prepare and 40 mins to cook
Serves: 4

Ingredients

8 sheets filo pastry, kept under a damp cloth
25g butter, melted
50ml olive oil
2 large skinless chicken breasts, finely diced
½tsp ground cinnamon
½tsp ground cumin
½tsp ground coriander
1 large onion, finely chopped
1 large carrot, peeled and finely diced
1 small red chilli, de-seeded and finely chopped
small handful of small broccoli florets
2tbsp parsley, finely chopped
1 red chilli pepper, finely sliced
sprigs of coriander leaves, to garnish
salt
pepper

Directions

Pre-heat the oven to 200°C.

Heat the olive oil in a large frying pan over a medium heat and sweat the onion, chilli and carrot for 6-7 minutes, stirring occasionally. Add the chicken, broccoli and spices to the pan and continue to cook for 5-6 minutes, stirring occasionally.

Meanwhile, brush half of the filo pastry sheets with some of the melted butter. Arrange the non-brushed sheets on top and carefully sandwich together to secure them. Remove the filling from the heat and stir in the parsley. Place the chicken and vegetable filling in the centre of the pastry.

Bring the sides of the pastry over and around the filling to secure into pasty shapes, using any extra melted butter to help secure. Arrange on a lined baking tray and bake for 20-25 minutes until the pastry is golden, crispy and cooked. Remove and arrange on serving plates. Garnish each with some of the sliced chilli pepper and a sprig of coriander leaves.

Chicken and vegetable mini pastillas recipe

Photo: Chicken and vegetable mini pastillas recipe

The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Chicken and vegetable mini pastillas recipe. Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Chicken and vegetable mini pastillas recipe.

Recipe facts:
Cuisine: Moroccan
Meal Type: Main dish
Takes: 20 mins to prepare and 40 mins to cook
Serves: 4

Ingredients

8 sheets filo pastry, kept under a damp cloth
25g butter, melted
50ml olive oil
2 large skinless chicken breasts, finely diced
½tsp ground cinnamon
½tsp ground cumin
½tsp ground coriander
1 large onion, finely chopped
1 large carrot, peeled and finely diced
1 small red chilli, de-seeded and finely chopped
small handful of small broccoli florets
2tbsp parsley, finely chopped
1 red chilli pepper, finely sliced
sprigs of coriander leaves, to garnish
salt
pepper

Directions

Pre-heat the oven to 200°C.

Heat the olive oil in a large frying pan over a medium heat and sweat the onion, chilli and carrot for 6-7 minutes, stirring occasionally. Add the chicken, broccoli and spices to the pan and continue to cook for 5-6 minutes, stirring occasionally.

Meanwhile, brush half of the filo pastry sheets with some of the melted butter. Arrange the non-brushed sheets on top and carefully sandwich together to secure them. Remove the filling from the heat and stir in the parsley. Place the chicken and vegetable filling in the centre of the pastry.

Bring the sides of the pastry over and around the filling to secure into pasty shapes, using any extra melted butter to help secure. Arrange on a lined baking tray and bake for 20-25 minutes until the pastry is golden, crispy and cooked. Remove and arrange on serving plates. Garnish each with some of the sliced chilli pepper and a sprig of coriander leaves.

Chicken tagine with apricots and almonds recipe

Photo: Chicken tagine with apricots and almonds recipe

The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Chicken tagine with apricots and almonds recipe. Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Chicken tagine with apricots and almonds. 

Recipe facts:
Takes: 30 mins to prepare and 1 hr 30 mins to cook
Serves: 2  

Ingredients

For the marinade
1tsp cinnamon
1tsp ground ginger
½tsp turmeric
½tsp black pepper
1tsp salt
1tbsp olive oil
1 large chicken breasts, diced
25g butter
1 large red onion, thinly sliced
2 cloves garlic, crushed
2 cups water
2tbsp honey
400g dried apricots, cut into halves

To garnish
200g flaked toasted almonds
sprig fresh coriander, roughly chopped
sprig fresh parsley, roughly chopped
500g couscous accompaniment
1 red pepper, roasted and diced (optional)

Preparation:

Mix all of the dry marinade ingredients together with 1tbsp olive oil. Stir in the chicken to coat well. Heat a large frying pan until very hot and quickly brown the chicken on all sides. Remove the chicken and any cooking juices from the pan and set aside in a bowl.

In a clean saucepan heat the butter and remaining oil. Add the onions and garlic and gently fry for 4 - 5 minutes without colouring.

Add the chicken and cooking juices, apricots, honey and water and stir well. Allow to simmer gently for approx 1 hour with the lid on or until the apricots are tender and the sauce has thickened. Stir frequently to prevent sticking or burning the base of the pan.

To serve, garnish with a generous sprinkling of flaked almonds, chopped coriander and parsley. Serve with couscous (plain or with roasted red peppers mixed in for more flavour)

Tips

The above recipe is also suitable for home freezing. It can also be cooked in a pressure cooker for approx 20 minutes, after firstly sealing the chicken.

The chicken can be replaced with lamb or pork or even chick peas for a vegetarian option.

TESCO Realfood

Brick Chicken with Apricot Couscous Recipe

Photo: Brick Chicken with Apricot Couscous Recipe

The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Brick Chicken with Apricot Couscous recipe. Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Brick Chicken with Apricot Couscous. 

Cook Time: 1 hr 0 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

2 tablespoons cumin seed
2 tablespoons whole coriander
2 cinnamon sticks
1 teaspoon sweet paprika
1 teaspoon cayenne
1 teaspoon kosher salt
1/4 cup olive oil
1 lemon, juiced
1 whole free-range chicken (3 pounds), split (see directions below or have butcher split chicken for you)
Extra-virgin olive oil
Mint Yogurt Dressing. recipe follows
Apricot Couscous, recipe follows

Directions

Toast cumin, coriander and cinnamon in a medium saucepan over low heat until fragrant. In a clean spice grinder or coffee grinder, blend spices until fine. Add the toasted spices to a bowl with paprika and cayenne. Season with kosher salt. Stir in the olive oil and lemon juice.

Prepare chicken by splitting it down the back and removing the backbone, breast bone and rib cage. Lay the chicken out flat and rub the blended spices all over. Marinate for up to 4 hours or overnight.

Preheat oven to 375 degrees F.

Heat a large cast iron skillet (or other heavy oven-proof pan) over medium-high heat. When hot, add a 2 count of extra-virgin olive oil and place the chicken skin side down in the pan. Cover it with a second cast iron pan (you could also use a more traditional foil-wrapped brick) immediately so the skin doesn't have time to contract. Reduce the heat to medium and cook for 10 to 15 minutes until chicken is golden brown and has a nice crust. Finish cooking in the oven for a further 20 to 25 minutes. Internal temperature between the leg and thigh should register 165 degrees F on an instant-read thermometer, when cooked through. Serve with Mint Yogurt Dressing and Apricot Couscous.

Mint Yogurt Dressing:

1 1/2 cups plain yogurt
1/2 bunch chopped fresh cilantro leaves
1/2 bunch fresh mint leaves
2 green onions, green parts only
2 tablespoons honey
1 lemon, juiced
Extra-virgin olive oil
Salt and pepper

While chicken is cooking, combine yogurt, cilantro, mint, green onions, honey, lemon juice, extra-virgin olive oil, and salt and pepper, to taste, in a blender. Blend until mixture is fully combined and has a smooth consistency.

Apricot Couscous:

Extra-virgin olive oil
1 small red onion, small dice
1/4 cup dried apricots, coarsely chopped
1/4 cup whole almonds toasted, coarsely chopped
1 cup couscous
1 1/2 cups chicken stock, warm
1/2 teaspoon lemon zest
2 scallions green parts only
1/4 cup fresh mint leaves, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
Kosher salt and freshly ground black pepper

In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.

Serve family-style on a large platter and garnish with fresh cilantro.

Recipe courtesy Tyler Florence 

Moroccan meatballs with herb couscous recipes

Photo : Moroccan meatballs with herb couscous recipes

The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Moroccan meatballs with herb couscous recipes. Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Moroccan meatballs with herb couscous .

If you usually serve meatballs with spaghetti, try this summery Moroccan version with couscous for a casual dinner party.

Easy
Serves 4
Ready in 1 hour

Ingredients

500g lean minced lamb
1 red onion , grated
2 garlic cloves , crushed
2cm chunk root ginger , grated
a pinch dried chilli flakes
2 tsp ground cumin
1 tsp ground cinnamon
olive oil
2 x 400g tins plum tomatoes
200ml chicken stock
½ bunch coriander , chopped

HERB COUSCOUS

200g couscous
50g butter
350ml chicken stock , boiling
½ bunch coriander , chopped
½ bunch parsley , chopped

Method

1. Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well. Mix (clean hands are best) and form into little meatballs (you'll make around 30).
2. Heat 1 tbsp olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over. Scoop out, then add the rest of the garlic, ginger and spices and cook for 2 minutes. Add the tomatoes and stock and season. Simmer for 10 minutes, then add back the meatballs and cook for another 20 minutes until sauce is thickened. Stir in the coriander.
3. To make the couscous put in a bowl with the butter and some seasoning. Pour over the chicken stock and cover with clingfilm. Leave for 10 minutes. Stir the herbs through and serve with meatballs.

Nutrition per serving

544 kcalories, protein 30.2g, carbohydrate 36.7g, fat 31.7 g, saturated fat 15.2g, fibre 2g, salt 1.67 g

Recipe from olive magazine, July 2009.

Moroccan chard & lamb pan-fry recipe

Photo :  Moroccan chard & lamb pan-fry recipe

The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try  Moroccan chard & lamb pan-fry recipe . Enjoy our collection of traditional Moroccan Food Recipes and learn how to make  Moroccan chard & lamb pan-fry  .

A quick, exotic one-pan dish

Easy
Serves 4
Prep 10 mins
Cook 20 mins
Ready in 30 minutes
Freezable

Ingredients

1 bunch chard
1 oz olive oil
600g diced shoulder of lamb
1 onion , sliced
2 garlic cloves , sliced
1 tsp each ground turmeric , cumin seeds, coriander seeds
pinch chilli flakes
400ml stock , lamb or chicken
handful raisins
handful toasted pine nuts

Method

1. Strip the chard leaves from the stalk. Cut the stalk into batons and roughly shred the leaves. Set aside separately.

2. Heat the oil in a sauté pan and fry the lamb for 5-6 mins over a high heat until browned. Add the onion, garlic, chard stalks and spices and continue to cook for 3-4 mins until softened. Pour over the stock and scatter in the raisins, then simmer for 4-5 mins to make a sauce. Wilt chard leaves through the stock, season and serve scattered with pine nuts.

Try

Stir-frying chard
Try stir-frying chard with ginger and garlic and serving it drizzled with soy sauce.

Nutrition per serving

438 kcalories, protein 38g, carbohydrate 12g, fat 27 g, saturated fat 10.04g, fibre 0.8g, sugar 7.7g, salt 1 g

Recipe from Good Food magazine, April 2006.