moroccan recipe – bFeedme

Saffron chicken is a delicious main dish that is best eaten with rice or couscous. It also goes well with vegetables, vermicelli or pita bread. All the spices infuse together to give the chicken an aromatic Moroccan flavor. Make sure that the meat is so soft that it almost melts in your mouth. Feel free to adjust the seasonings according to your taste -add more pepper to make it spicier if desired.

Serves 4

Ingredients:

1 whole chicken

2 large sweet onions, chopped medium

1 tablespoon ground ginger

1 teaspoon white pepper

1/2 teaspoon black pepper

2 sticks of cinnamon

1 teaspoon saffron threads, crumbled

1 teaspoon turmeric

1 1/2 to 2 teaspoons salt

1/4 cup butter

1/4 cup olive oil

1/4 cup fresh cilantro, chopped

Cut the chicken into serving pieces and remove the skin. Reserve it for other dishes. Next, heat the olive oil in a large pot or Dutch oven over medium heat. SautÃ© the onions for 2-3 minutes or until the onions are translucent. Add the turmeric and, ground ginger. Cook it for one minute or until it starts to sizzle and become fragrant. Place the chicken in the pot and fry it along with the onions, ginger and spices for 5 minutes or until it is light brown. Turn at least once. After, add the fresh cilantro, butter, cinnamon sticks, saffron threads, salt, black pepper and white pepper. Mix well. Make sure that the chicken is coated in the spice paste and butter mix. Cover the pot and cook the chicken for one hour or until it is very soft and the meat easily falls of the bone. Allow the liquid to evaporate, so that the chicken cooks in its own oil. Reduce the heat if needed so as to not burn the chicken. Stir occasionally. Adjust the taste by adding salt and pepper as needed. Discard the cinnamon sticks. Serve warm.

Photo Courtesy Of: Â Â scaredy_kat

Harira is a traditional Moroccan dish that is often eaten to break the fast during Ramadan. It is also prepared during special occasions or celebrations. This hearty soup is a meal in itself. The meat used can vary depending on the occasion. Lamb and chicken are also commonly used for this recipe.

Slow cooking is required to make sure that the meat and other ingredients are soft and the flavors set in. If you do not have the luxury of time, you may use the pressure cooker to cook the meat and use the broth instead of water and chicken stock. I prefer this technique because it gives the soup a beefier taste.

Ingredients:

1/2 cup dried chickpeas

800g beef rump, cut into 2cm pieces

1 red onion, finely chopped

1 celery stick, finely chopped

1 carrot, peeled, finely chopped

2 garlic cloves, crushed

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon ground turmeric

2 large tomatoes, seeded and chopped

4 cups chicken stock

2 cups water

1/2 cup brown lentils, rinsed

1/4 cup long-grain white rice, rinsed

2 cups fresh or frozen broad beans, peeled

1/4 cup flat-leaf parsley, shredded

1/4 cup mint leaves, shredded

Soak the peas in a large bowl with cold water overnight.

Place the drained chickpeas, beef, onions, celery, carrots, garlic, ginger, turmeric, cinnamon, tomatoes, water and chicken stock in a large pot or Dutch oven over high heat. Bring it to a boil. Reduce heat and cook for 2 hours or until the beef is tender. Stir occasionally.

Add the lentils and rice into the pot. Cook it for another 30-45 minutes or until the lentils and rice are soft. Stir in the broad beans. Season it with salt and pepper.

Ladle the soup into individual bowls and top with the shredded mint leaves and parsley. Serve warm.

Photo Courtesy Of: Girl Interrupted Eating