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Category Archives: Moroccan Inspired

Moroccan Style Chicken with Couscous with Harissa Yogurt

June 18, 2018

1 pound chicken breast

2 teaspoons cinnamon

1 teaspoon groud cumin

1 teaspoon ground ginger

1 teaspoon salt

3 tablespoons extra light olive oil

1 large onion, chopped

3 garlic cloves, grated

1 14 ounces chopped tomatoes

½ cup dried apricots, sliced

1 14 ounces can chickpeas, washed and drained

1 to 2 tablespoons honey

1 cup chicken stock

Salt

1/3 cup cilantro, chopped

1/3 cup parsley, chopped

Mix the cinnamon, ground cumin, ground ginger and salt in a small bowl. Sprinkle the chicken breasts with the spice mixture and let stand for 2 hours.

Heat a wide saucepan with olive oil and brown the chicken breasts on high heat for 2 to 3 minutes on each side. Take out of the pan and keep aside. Reheat the pan and add the onion and garlic. Saute on medium heat for 3 to 4 minutes, stirring every 30 seconds. Add the tomatoes and continue to cook for another 2 to 3 minutes. Add apricots, chickpeas, honey and chicken stock. Bring to a boil and lower heat to a simmer and cover with lid and cook for 45 minutes, checking every 15 minutes. In the meantime, slice the browned, uncooked chicken into slices. Take the lid off and add the chicken. Cook on medium heat for 3 to 5 minutes till the chicken is cooked through. Check for seasonings and add salt as needed. Garnish with cilantro and parsley. Serve with couscous and yogurt sauce.

Pine Nut Couscous

  • 2 tablespoons extra light olive oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/3 cup pine nuts
  • 1 teaspoons salt
  • 1½ cup chicken stock
  • 1½ cup couscous
  • 1/3 cup parsley, chopped
  • 1/3 cup cilantro, chopped

Heat a medium saucepan with the oil. Add the ground cinnamon, cumin, pine nuts and salt. Saute on medium heat for 30 seconds. Add the chicken stock and cover with lid and bring to a boil. Add the couscous, turn heat off and cover with lid. Cook for 5 minutes.  Fluff with fork, check seasonings and garnish with parsley and cilantro.

Harissa Yogurt Sauce

  • ½ cup plain yogurt
  • 2 teaspoons harissa sauce
  • 1 teaspoon salt
  • Juice of half a lemon

Mix all the ingredients and serve with the chicken and couscous.

 

Roast Chicken Breast and Potatoes with Harissa

September 13, 2016
  • 2 split chicken breast with skin on

Marinade

  • ½ cup full fat yogurt
  • 2 tablespoons harissa
  • 1 teaspoon dried mint
  • Juice of half a lemon
  • 2 teaspoons salt
  • 4 to 5 small new potatoes, peeled and cut in half

Mix all the marinade ingredients in a small bowl, mix well and marinate the chicken with most of the marinade- save 2 tablespoons for the potatoes. Marinate the chicken for at least 2 to 3 hours.

Place the chicken pieces into an oven proof tray. Sprinkle some extra salt under the skin of the chicken pieces. Poke the skin with a fork. Add the potatoes and mix the remaining marinade, mix well and roast in oven on a 325 degrees F for 40 minutes. Brown the chicken and potatoes under the broiler at the very end… it makes the skin super crispy. Take the chicken out of the pan and let it sit for 10 minutes. Slice and serve with the potatoes and the roasted asparagus.

  • 2 bunches asparagus
  • 2 tablespoons olive oil
  • Salt

Transfer the asparagus to a cookie sheet. Add the oil and salt. Mix well and roast in a 400 degree F oven for 20 minutes.

Moroccan Style Chicken with Vegetable Couscous

March 23, 2016

I love, love harissa- it is a Moroccan style sauce with lots of flavor including some spice and sweet red peppers. It is a great way to infuse loads of flavor if roasting or grilling meats, poultry or seafood…

  • 4 to 6 chicken thighs, bone in with skin on
  • 2 tablespoons harissa
  • 1 tablespoon extra virgin olive oil
  • 1 preserved lemon, chopped fine
  • 1 teaspoon salt

Mix the harissa, oil, preserved lemon and salt in a small bowl and marinate the chicken with the mixture for 2 to 3 hours.

  • 1 tablespoon butter
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, chopped into 1 inch squares
  • 1 large red pepper, chopped into 1 inch squares
  • Salt

Preheat oven to 350 degrees F

Heat a large frying pan with the butter and olive oil. Brown the chicken pieces on high heat with skin side down- approximately 3 to 4 minutes on each side. Take the chicken out and add the chopped vegetables and 1 teaspoon salt. Mix well and turn the heat off. Place the chicken pieces on top of the vegetables and roast in oven for 30 to 35 minutes or till chicken is cooked through. Take the chicken pieces out onto a platter and cover to keep warm. Take the vegetables out and chop roughly and keep aside. Take all the liquid out of the frying pan and separate the fat and keep aside. Use the remaining liquid for the chicken before serving- it’s full of yummy flavor!

Couscous

  • 2 remaining fat from the frying pan
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon harissa
  • 1 ½ cups whole wheat couscous
  • Salt
  • 1 ½ cups chicken broth
  • ½ cup cilantro, chopped
  • ¼ cup fresh mint, chopped

Reheat the same frying pan with the fat and olive oil. Add the chopped vegetables and the harissa. Saute on medium heat for 2 to 3 minutes. Add the broth and a teaspoon of salt. Bring to a boil and add the couscous. Cover with lid and turn heat off and let the pan sit for 10 minutes. Take lid off and fluff couscous with fork. Garnish with cilantro and mint. Serve warm with chicken on top and a drizzle of the chicken liquid!

 

Bulgur Pilaf with Red Pepper and Eggplant

July 14, 2015

This is a perfect accompaniment for the kebabs from yesterday’s post. I added delicious red pepper and eggplant to the grain and included harissa which is a Moroccan spicy condiment. It was a delicious dish!

  • 1/3 cup olive oil
  • 1 medium yellow onion, diced
  • 1 tablespoon harissa
  • 1 tablespoon tomato paste
  • 1 large red pepper, diced
  • 1 small eggplant, diced
  • 1 jalapeno, diced
  • 1 cup tomatoes, diced
  • 1½ cups bulgur wheat, washed and drained
  • 2 cups hot water
  • 2 to 3 teaspoons salt
  • 1 tablespoon dried mint

Heat a large saucepan with the olive oil. Add the onion and sauté for 2 to 3 minutes on medium heat. Add the harissa and tomato paste. Saute for another 2 to 3 minutes.  Add the red pepper, eggplant and jalapeno. Saute for 3 to 4 minutes. Add the tomatoes, mix well and simmer on a medium low heat, covered for about 5 minutes. Take the lid off and add the bulgur and sauté for 3 to 4 minutes. Add the hot water, bring to a boil and simmer, covered for 15 minutes. Turn the heat off and let the bulgur rest for 20 minutes. Take the lid off, fluff with a fork. Add salt and dried mint. Check for seasonings. Serve warm.

Carrot Orange and Avocado Salad

April 15, 2015

This was a yummy salad indeed- a bit different as it has carrots, oranges and avocado.. well, why not?? I always associate a carrot orange salad when I have Moroccan food- so I decided to add avocado to the mix and it was yum!!

  • 1 cup shredded carrots
  • 2 navel oranges, cut into segments
  • 1 avocado, cut in 1 inch dice
  • ½ cup cilantro, chopped
  • 3 green onions, chopped
  • ¼ cup mint, chopped
  • Juice of one lemon
  • 1 teaspoon honey
  • 1 tablespoon extra virgin olive oil
  • 1 to 2 teaspoon salt

Add the carrots, orange segments and avocado into a medium bowl. Add the cilantro, green onions, mint, lemon juice, honey, oil and salt. Mix well and let the salad sit for 20 minutes before serving.

Roasted Pepper and Tomato Brown Rice

April 14, 2015

This was a yummy rice to serve with the chicken… healthy and delicious. It is made with brown rice but no one knew!!

  • 1 cup roasted red/yellow peppers, freshly roasted or jarred
  • 1 cup tomato sauce, homemade or store bought
  • 3 green onions, chopped
  • 3 garlic cloves
  • 1 teaspoon salt

Transfer all the ingredients to a blender and blend till a smooth sauce is formed.

  • 2 tablespoons extra virgin olive oil
  • 2 cups chicken broth
  • 1 ½ cups brown rice
  • 1 to 2 teaspoons salt
  • ½ cup cilantro, chopped
  • 3 green onions, chopped
  • ¼ cup mint, chopped

Heat a wide saucepan with the oil and add the pepper sauce. Saute on medium heat for 3 to 4 minutes. Add the chicken broth and bring to a boil. Add the rice and salt and bring to a boil. Lower to a simmer and partially cover with lid. Cook for 20 minutes and then cover with lid and cook on very low for another 20 minutes or till rice is cooked through. Take lid off and check for seasonings. Add the cilantro, green onions and mint. Mix well and serve warm.

Harissa Chicken with Cilantro

April 13, 2015

I made a Moroccan inspired meal and it was delicious.. I served with a yummy red pepper rice.. stay tuned..

  • 1 pound chicken thighs, boneless and cut into 2 inch pieces
  • ¼ cup harissa
  • Juice of one lemon
  • 1 teaspoon salt
  • ½ cup cilantro, chopped
  • Drizzle of olive oil
  • Juice of half a lemon

Marinate the chicken pieces in the harissa, lemon juice, salt and cilantro. Refrigerate over night or for at least 2 to 3 hours. Take out of the fridge half an hour before cooking. Skewer the chicken pieces, drizzle with olive oil and broil in the oven till golden brown and cooked through. Add the lemon juice on top. Serve with rice and a salad.

Harissa Chicken with Cilantro