Recipe - Moroccan Spiced Chicken

This simple marinade works so well with chicken and is quick and easy to throw together.  Due to the simplicity of the ingredients it does need a few hours to marinade in order to get the most out of the flavours.

Ingredients

1.5kg chicken pieces or 4 chicken breasts

1/2 cup olive oil

2 lemons, juiced

2 tbs Moroccan seasoning

Pictured w Couscous Salad

Step 1 - Place all ingredients in a container with a tightly fitting lid.  

Step 2 - Turn container a few times to mix ingredients and place in fridge for a minimum of 4 hours, or overnight, turning container every hour or so.
Step 3 - Preheat oven to 200°C.  Place a wire rack in a baking tray.
Step 4 - Heat a small amount of olive oil in a large frying pan over medium-high heat.  Place chicken in pan, in one layer, and fry for 1-2 minutes each side until skin starts to brown.  Fry in batches if necessary.
Step 5 - Transfer chicken to baking tray and place in preheated oven for 40 minutes, turning halfway through.
Step 6 - With 5 minutes to go, baste chicken with pan juices.  Stand for 5 minutes before serving.


Notes:


Using the wire rack in the baking tray is not essential, however it will ensure chicken becomes crisp.

Pictured w Couscous Salad

Recipes - Couscous Salad

Yummo! This recipe works a treat and always gets rave reviews when served at barbecues, lunches and picnics.  This is one of my most requested recipes, so here it is once and for all.   There is a little bit of leeway to play with ingredients to suit your tastes, but remember to be heavy handed with the dressing as couscous has a very mild, bland flavour but really takes on other flavours well.  

Ingredients

1 1/2 cups couscous

1 1/2 cups boiling water

3 tbs Moroccan seasoning

1/2 cup oil

2 lemons, juiced

1 punnet cherry tomatoes, halved

1 long red chili, seeds & pith removed & finely sliced

1 x 400g tin chickpeas, drained

1/2 cup dried cranberries

1/2 cup roast capsicums

1-2 tbs preserved lemon, sliced thinly

1/2 cup finely chopped mint

Pictured w Moroccan Spiced Chicken

Step 1 - Place couscous and 1tbs Moroccan seasoning in a large glass bowl, pour over  boiling water, lightly mix with a fork and seal with a lid or plate.  Set aside for 10 minutes.
Step 2 - Remove lid and mix couscous with a fork to separate the grains.  Add remaining ingredients and combine.


Notes:


This recipe can be made up to 24 hours ahead of time. 

Pictured w Moroccan Spiced Chicken

Recipes - Moroccan Lamb Burger

I ordered this Moroccan inspired burger a few years ago and have always wanted to recreate it.  Mine was not quite as tasty as I remember the other one being, but it was still pretty good!  

Ingredients

500g lamb mince

1 egg

1 tbs ground cumin

1 small clove garlic, crushed

1 tsp preserved lemon, finely sliced, from A Taste Of The Bush

150g baby spinach

2 ripe truss tomatoes, sliced

1 small eggplant, sliced thickly

1/2 lemon, for juice

2 small spanish onions, thinly sliced

2 tsp brown sugar

1 tsp white vinegar

4 turkish rolls

sour cream & sweet chili sauce

salt and pepper to season

Step 1 - Fill kettle with water and bring to boil.  Put baby spinach in a colander and pour boiling water over spinach. Wait a few minutes for spinach to cool, pick up small handfuls and squeeze out excess water.  Set aside.  

Step 2 - Heat griller.  Sprinkle both sides of eggplant with salt, lemon juice and olive oil. Grill on each side until cooked and slightly charred, about 5 minutes each side.
Step 3 - Heat a fry pan on medium heat with a little oil. Add onions and saute until soft.  Add brown sugar and vinegar, mix well, reduce heat and cook until onions are sticky and caramelised, stirring periodically.  

Step 4 - While the eggplant and onions are cooking, place lamb mince, cumin, preserved lemon, garlic and egg in a bowl, season with salt and pepper and combine with clean hands.  Separate into four equal parts and press out into a pattie shape.  Spray a grill pan with olive oil spray and heat on high.  Cook patties for 2-3 minutes each side, turning once. 
Step 5 - Halve rolls and toast if desired. Construct burger by putting spinach on the bottom, sliced tomato, eggplant, lamb pattie, caramelised onions and topping with sour cream and sweet chili sauce.  

Recipes - Moroccan Lamb Stew

This is not a traditional Moroccan recipe, it is merely my understanding of Moroccan flavours turned into a stew.  While researching in preparation for this recipe, I read close to ten different Moroccan Stew recipes and chose my favourite elements of each one.  I served this as the main of my Five Course Dinner Party and plates were (practically) licked clean.

Ingredients
500g lamb, cut into small cubes
1 brown onion, finely diced
2 clove garlic, fine chopped

2 tbs ginger, freshly grated

1 tsp ground cumin
1 tsp ground coriander seed
1 tsp smoked paprika
1 tsp cinnamon 
1/2 tsp ground chili 
2 tbs tomato paste
1 tsp sugar
1 x 400g tin tomatoes
1/2 cup water
1/2 cup chicken or vegetable stock
2 x oranges, juice and zest 
1/2 cup raisins
1/2 cup dried apricots, halved 
1 x large carrot, chopped
1 x 400g tin chickpeas
1 cup couscous
1/4 cup fresh coriander, chopped
flaked almonds 


Step 1 - Soak raisins in hot water.
Step 2 - Heat a small amount of olive oil in frying pan and seal lamb in small batches.
Step 3 - Heat a little more oil in the pan, add onion and garlic and sautee until tender, but not coloured.
Step 4 - Add ginger, cumin, coriander seed, paprika, cinnamon and chili and fry off for 1 minutes, stirring frequently.  Add tomato paste and sugar and cook, stirring, for 2-4 minutes.
Step 5 - Return lamb to pan, coat with spiced tomato mix then add tin tomatoes, water, stock and carrot. Reduce heat to low and simmer for 3-5 hours, stirring periodically.
Step 6 - With one hour to go, drain raisins and add to pan along with orange juice, apricots and chickpeas.
Step 7 - To prepare couscous, place in a large bowl with 1 cup boiling water and a pinch salt. Mix quickly with a fork and cover with a lid or plate for 5 mins.  Remove lid, fluff with a fork and mix through orange zest, coriander and a good whack of olive oil.  Season well with salt. 
Step 8 - To serve, place couscous and stew in a plate and top with toasted almonds. 

Notes:


The slow cooking is essential for this dish.  If the stew looks like it is drying out, add more water.