Chicken Stew Moroccan recipe

>> Thursday, March 26, 2009

Here is how to make the chicken stew recipe in Moroccan way

Moroccan Chicken Stew recipe :

ingredients :

• 600g skinless, boneless chicken breast fillets, chopped
• 2 teaspoons salt
• 2 teaspoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 2 carrots, sliced
• 2 stalks celery, sliced
• 4cm knob fresh ginger, peeled and finely grated
• 1/2 teaspoon paprika
• 3/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground turmeric
• 1 1/2 cups chicken stock
• 280g passata or tomato puree
• 200g canned chick peas, drained
• 1 zucchini, sliced
• 1 tablespoon lemon juice

preparation :

Season the chicken with salt and brown in the oio in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
After that Add onion, garlic, carrots and celery to pan and cook gently until tender. Stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric. Stir fry for about 1 minute, then mix in stock and passata. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
Then Add chickpeas and zucchini to pan and bring to a simmer. Cover pan and cook for about 15 minutes, or until zucchini is tender. Stir in lemon juice and serve. bon appetit


Moroccan Couscous with Seven Vegetables

>> Saturday, March 21, 2009

moroccan couscous with seven vegetables couscous marocain sept legumesMoroccan Couscous with Seven Vegetables

Ingredients :

Vegetables - Swede, parsnip, carrot, zucchini and pumpkin
4 cups rich homemade stock
4 Roma tomatoes
1 cup frozen broad beans
1 tbsp each ground coriander, ginger, cumin and paprika
Handful of fresh coriander
Handful of fresh parsley
500g packet couscous
2-3 tbsp vegetable oil
1 tsp salt
150g light blue vein cheese

Directions :

1. Cut vegetables into a large pieces. Leave the skin on pumpkin as it will help to hold it together. Place into base of a large steamer pot with stock, tomatoes and broad beans. Add 1 tablespoon each of ground coriander, ginger, cumin and paprika and add the coriander and parsley. Bring to the boil and meanwhile prepare moroccan couscous.
2. Empty couscous into a bowl. Add 2-3 tbsp vegetable oil and stir to coat. Add 1 tsp salt and small amounts of water and stir with the hands until grains are saturated. Transfer to the steamer basket and sit over the vegetables. Cover.
3. Once it begins to steam, remove from pot and empty into a bowl Crumble cheese over couscous while still warm and stir so that it melts through. Sprinkle with a little more water but don't drown.
4. Return steamer to pot over the vegetables. Cover with lid and leave until steaming. When steaming, remove lid and turn couscous out onto a large platter. Spoon over vegetables and a little stock and serve.
bonne appetit



>> Wednesday, March 11, 2009

this is an article talking about tajine :

Tagine,Tajine,Tagines :
Tagines come in all shapes and sizes The most common are for cooking, cooking tagines are normally glazed and can be painted in traditional designs,Plain tagines without the glazing are also used.The tagine is not only a cooking pot it is also used to serve food,normally moroccans eat directly from the tagine,using bread to scoop up the food.This is a nice easy and relaxing way to eat food.
There is also a large variety of serving tagines these are used for serving food.They are very ornate with many colourfull designs.This type of tagine can not be used for cooking.
Ornamental tagines are use mainly in decor and come in a vast variety of colours and designs, many decorated with silver or brass,sometimes with gold.
Shop Morocco Specializes in moroccan tagines, and always carry a large variety in stock.
Care for your Tagine

•Before cooking for the first time,coat the inside of the Tagine in a mixture of cooking oil and chopped onions.Leave about 1/3 cup of the mixture in the Tagine.And place in a low oven or on a low flame for a hour or more.

•Never place a hot Tagine on a cold surface.

•Always cook on a low heat slowly, this way you get the most out of your Tagine and your food.


Moroccan M'hanncha (The Snake) (Moroccan Almond Pastries)

mhnncha mhancha morocco maroc
Moroccan M'hanncha (The Snake) (Moroccan Almond Pastries)

Ingredients :

8 pastries

2 cups almonds
1/3 cup sugar
1 tablespoon butter, melted
1 teaspoon orange flower water (or more, to taste)
8 sheets filo pastry

Directions :

Pound the almonds in a mortar with the sugar. Add the butter, flower water, and cinnamon. Pounding the almonds makes a smoother paste than simply grinding them.
Lay out a sheet of filo pastry. Using 1/4 cup of the almond paste, place about an inch thick sausage down the centre, roll the sheet around the stuffing and then then coil the sausage to form a snail's shell. Fry in butter until browned, then sprinkle with cinnamon and icing sugar before serving.

Note: Use rose water instead of orange flower water.


Cooked tomato and green pepper salad - taktouka -

>> Tuesday, March 3, 2009

taktouka Cooked tomato and green pepper salad  moroccan moroccIngredients :

* 6 tb Olive oil
* 3 lg Green bell peppers halved
* 6 lg Tomatoes
* 1 ea Garlic clove finely chopped
* 1/2 ts Cumin
* 1/8 ts Hot red pepper

Instructions :

Salt and pepper Juice of 1/2 lemon Heat olive oil in a large skillet. Saute the halved peppers until soft and just beginning to change colour. Halve the tomatoes and gently squeeze out the seeds & juices. Place cut side up in the skillet & continue to cook shaking the skillet from time to time. Turn the peppers occasionally. Cook until the tomatoes are cooked through. Transfer peppers and tomatoes to a serving dish. Pour off half the olive oil & return skllet to the heat. Add garlic and saute at a high heat for 1 minute. Remove from heat & season with remaining ingredients. Spoon this sauce over the vegetables. Serve warm or cold.


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