Moroccan Mains: Chicken & Couscous

tumeric chicken

Moroccan Chicken

Serves 8
Ingredients:

2 pounds skinless, boneless chicken breast meat – cubed
1 tablespoon and 1 teaspoon salt
olive oil
2 onions, diced
4-5 cloves garlic, diced
4 carrots, sliced ¼” rounds
4 stalks celery, sliced ¼” rounds
2 tablespoons grated fresh ginger root
1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
3 cups chicken broth
2 cups crushed tomatoes
2 cups canned chickpeas, drained
2 zucchini, sliced ½” rounds
2 tablespoons lemon juice
Pepper, to taste

Directions:

Heat a large saucepan over medium heat adding a little olive oil. Season chicken with salt and pepper, and brown in the saucepan until almost cooked through. Remove chicken from pan and set aside. Sauté the onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes. Add chickpeas and zucchini to pan and bring to a simmer once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve over the rice, plain couscous or the delicious couscous recipe below.

CouscousMoroccan Couscous

Ingredients:

1 ¼ teaspoons ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon ground cayenne pepper
½ teaspoon ground cardamom
¼ teaspoon ground coriander
¼ teaspoon ground allspice
1 tablespoon olive oil
1 red onion, cut in half and thinly sliced
1 red, green, or yellow bell pepper, cut into 1″ pieces
2 zucchinis, halved lengthwise and cut into ¾” pieces
½ cup golden raisins (optional)
1 teaspoon kosher salt
grated zest of one orange
1 540ml can chickpeas, rinsed and drained
1 ½ cups chicken broth
½ cup orange juice
1 ½ cups couscous
3 tablespoons chopped fresh mint*

Directions:

Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos. Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

*To learn how to inspect fresh mint, click here.

Advertisements

Ram’s Head – ראש כבש

The following is said while eating a piece of the meat from a ram’s head (or the head of another kosher animal or fish).

יְהִי רָצוֹן מִלְּפָנֶיךָ ה’ אֱלֹהינוּ וֵאלֵֹהי אֲבוֹתֵינוּ, שֶׁנִּהְיֶה לְרֹאשׁ וְלֹא לְזָנָב

May it be Your will, Lord our G‑d and the G‑d of our fathers, that we be a head and not a tail.

(The following is added only over the head of a ram:

וְתִזְכֹּר לָנוּ עֲקֵדָתוֹ וְאֵילוֹ שֶׁל יִצְחָק אָבִינוּ בֶּן אַבְרָהָם אָבִינוּ עַלֵיהֶם הַשָּׁלוֹם

…And You shall remember for us the binding and the ram of our forefather Isaac, the son of our forefather Abraham, peace be onto them.)

Spanish Morrocan Fish

Spanish Moroccan Fish

Ingredients:

1 tablespoon vegetable oil
1 medium onion, diced
1 clove garlic, minced
2 red bell peppers, seeded and sliced into strips
1 large carrot, thinly sliced
3 tomatoes, diced
4 green olives, sliced (optional)
1 (15 ounce) can chickpeas, drained and rinsed
¼ cup fresh parsley, chopped
3 tablespoons paprika
4 tablespoons ground cumin
1 teaspoon cayenne pepper
2 tablespoons chicken soup powder
Salt to taste
5 pounds tilapia fillets

Directions:

Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the bell peppers, carrots, tomatoes, olives, and chickpeas and continue to cook until the peppers are slightly tender, about 5 minutes more. Sprinkle the parsley, paprika, cumin, cayenne, and chicken soup powder over the vegetables. Season with salt to taste. Stir to incorporate. Place the fish on top of the vegetables and add enough water to cover the vegetables. Reduce the heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 30-40 minutes. Serve over rice, couscous or with crusty bread. Can be served hot or cold. This dish serves 6 as an entrée, 12 as an appetizer.

Kebabs

Grilled Ground Lamb Kebabs with Fresh Hot-Pepper Paste

Ingredients:

1 ¼ pounds ground lamb
¾ cup finely chopped onion
½ cup finely chopped fresh parsley
½ cup finely chopped fresh mint
4 garlic cloves, minced
¾ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon cayenne pepper
12 bamboo skewers
Olive oil
Warm pita bread
Fresh Hot-Pepper Paste

Directions:

Combine lamb, onion, parsley, mint, garlic, salt, pepper, paprika, and cayenne in large bowl and mix well. (Can be prepared up to 6 hours ahead. Cover and refrigerate.) Place bamboo skewers in shallow dish. Cover with cold water and let stand at least 1 hour. Prepare barbecue (medium-high heat). Drain skewers. Form generous ¼ cup lamb mixture into 3-inch-long sausage around centre of 1 bamboo skewer. Repeat with remaining lamb mixture and skewers. Brush lamb kebabs with oil. Grill kebabs until brown and cooked through, turning frequently, about 12 minutes. Serve in warm pita bread with Fresh Hot-Pepper Paste. Makes 12 skewers.

hot pepper sauce

Fresh Hot-Pepper Paste

Ingredients:

1 cup chopped fresh cilantro
1 cup chopped fresh parsley
¼ cup chopped seeded fresh red serrano or red jalapeño chilies
¼ cup water
¼ cup olive oil
1 ½ tablespoons garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin

Directions:

Combine all ingredients in processor and blend until very finely chopped. Can be prepared up to 1 week ahead. Store in an air-tight container in the fridge.

Curry Chicken

Curry Chicken

Add a little Indian flair to your dinner table with this easy curry chicken. This recipe serves 8.

Ingredients:

2 pounds boneless, skinless chicken breasts, diced into large chunks
2 medium onions – thinly sliced
1 15 oz. can chickpeas – drained and rinsed
2 medium sweet potatoes – peeled and diced
2 large Yukon gold potatoes, peeled and diced
1 large or 2 small zucchini, diced
2 cups coconut milk – light or regular
1 cup chicken stock – low sodium
1 5.5 oz. can tomato paste
4 tablespoons curry powder – salt-free
2 teaspoons salt
2 cloves garlic, chopped
2 teaspoons ground turmeric
4 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cracked pepper
2 tablespoon finely chopped or grated fresh ginger
1 fresh chili, sliced (optional)
1 stalk lemongrass, sliced (optional)
4 kaffir lime leaves, sliced (optional)
1 cup green peas – frozen
3-4 tablespoons lemon juice
cilantro – optional garnish
Rice

Directions:

In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato paste, garlic, ginger and all of your spices. If you are using the chili, lemongrass and kaffir leaves, add them now too. Add chicken breasts, onion, chickpeas, both kinds of potatoes and the zucchini. Using tongs, gently toss ingredients together to ensure everything is evenly coated. Cook on Low for 8 hours or High for 4 hours. Stir in peas and lemon juice 5 minutes before serving. Serve over rice and with plenty of fresh cilantro.

In order to make this ahead of time, simply whisk together coconut milk, chicken stock, tomato paste, garlic, ginger and all of your spices in a small bowl. If you are using the chili, lemongrass and kaffir leaves, add them now too. In a large gallon sized freezer bag, place the chicken and vegetables, except the peas, and pour your liquid spice mixture over everything in the bag. Seal the bag, removing as much air as possible. Rub the chicken through the bag, rubbing the sauce over and into chicken. Store the bag flat in the freezer until frozen through, then you can stand it up until you’re ready to use it. When it comes to the day you decide to serve the chicken, cook on low for 8 hours, and then follow the rest of the steps for preparing the dish the same as above.