Grilled Moroccan Chicken

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Grilled Moroccan Chicken Recipe. Enjoy quick & easy recipes and learn how to make Grilled Moroccan Chicken.  

Prep Time: 35 mins
Total Time: 42 mins

Ingredients (Serves 4):

1/2 cup extra virgin olive oil (the best quality you can get)
1/4 cup chopped scallion (, white part only)
1/4 cup chopped parsley
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
4 boneless skinless chicken breasts

Directions:

1. Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.

2. Process until smooth.

3. Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.

4. Preheat the grill to medium hot.

5. Grill chicken breasts 5-7 minutes on each side, or until done.

Similar Recipes:

Moroccan Beef Kebab Skewers
Lebanese Lamb Kabobs
Lamb and Olive Skewers with Cucumber Salad
Moroccan Chicken Skewers with Herb Sauce
Moroccan Rub Lamb Chops
Tandoori lamb kebabs

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Moroccan Beef Kebab Skewers

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan Beef Kebab Skewers Recipe. Enjoy quick & easy recipes and learn how to make Moroccan Beef Kebab Skewers. 

Prep Time: 10 mins
Total Time: 25 mins

Ingredients (Serves 4):

1 1/2-2 lbs beef stew meat, less than 1 inch thick
2 tablespoons parsley, finely chopped
1/3 cup olive oil
1/2 small onion, grated
1 tablespoon tomato paste
1 tablespoon vinegar
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Directions:

1. Cut any large pieces of meat in half so they will cook faster. Then place the beef cubes in a medium bowl. Chop the parsley & add it to the beef, set aside to be used later.

2. Pour the olive oil in a small glass bowl. Add the spices, vinegar & tomato paste, stir until well blended. Grate the onion & add it to the oil mixture.

3. Stir the mixture in with the beef until it is well coated. Cover with a lid & place in the refrigerator to marinate for at least 2 hours.

4. Place the beef on skewers, leaving a little gap between each piece. Grill on each side until the meat is no longer pink inside, between 10-15 minutes.

5. Serve with thick bread instead of utensils. (Moroccans eat most of their food with their right hand, using only bread to scoop up the meal).

Similar Recipes: 

Lebanese Lamb Kabobs
Lamb and Olive Skewers with Cucumber Salad
Moroccan Chicken Skewers with Herb Sauce
Moroccan Rub Lamb Chops
Tandoori lamb kebabs
Skewered beef with oyster sauce 

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Moroccan spiced fish with ginger mash recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan spiced fish with ginger mash recipe. Enjoy quick & easy recipes and learn how to make Moroccan spiced fish with ginger mash.

Spice up white fish fillets with a flavoured butter and serve with fluffy sweet potato mash

Easy recipe
Serves 2

Preparation time 10 mins
Cook time 20 mins
Gluten-free, Low-fat

Ingredients

2 large sweet potatoes , peeled and cut into chunks
2 tsp butter , softened
1 garlic clove , crushed
0.5-1 tsp harissa (Belazu is good)
zest 1 lemon
small handful coriander , most chopped, rest left whole
fingertip-size piece fresh root ginger , finely grated
2 skinless white fish fillets (look for sustainably caught)

Method

1. Heat oven to 200C/fan 180C/gas 6. Cook the sweet potatoes in boiling, salted water for about 10 mins or until just tender when pierced with a knife. Meanwhile, mix together the butter with the garlic, harissa, lemon zest, chopped coriander and some seasoning. When the potatoes are ready, drain thoroughly, mash with the ginger and seasoning, then keep warm.

2. Place the fish in a roasting tin, season, then spread half the flavoured butter over each fillet. Roast for about 8 mins until just cooked through. Serve with the ginger mash and some green veg.

Nutrition per serving

445 kcalories, protein 36g, carbohydrate 65g, fat 7 g, saturated fat 3g, fibre 0g, sugar 17g, salt 0.67 g

Good Food magazine, November 2008.

Similar recipes:

Easy fish tagine recipe
Fried Fish (SAMAK MAQLI)
Turkish Fish Kebab
Spiced almond fish with fattoush
Frike with Fish Stew Recipe
Samak Bil Taratur (Baked fish with Tahini Sauce) 

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Slow Cooked Moroccan Chicken recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Slow Cooked Moroccan Chicken recipe. Enjoy tasty cooking recipes and learn how to make Slow Cooked Moroccan Chicken.

The legacy of the value of spice is still apparent in modern Moroccan cuisine, as in this slow-cooked Moroccan chicken dish. Curry powder and cinnamon are the kick behind a slow-cooker filled with onions, carrots, plums and skinned chicken thighs. Save money and lose virtually no time by skinning your own chicken thighs.

Ingredients

1 medium onion, coarsely chopped (1/2 cup)
8 oz. baby carrots with tops, trimmed, or baby carrots, halved lengthwise if large
1/2 cup pitted dried plums (prunes)
1 14-oz. can reduced-sodium chicken broth
8 bone-in chicken thighs, skinned
1-1/4 tsp. curry powder
1/2 tsp. salt
1/2 tsp. ground cinnamon

Directions

1. In a 4- to 5-quart slow cooker combine onion and carrots. Add plums and broth. Top with chicken. In a small bowl combine curry powder, salt, and cinnamon. Sprinkle over chicken.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove chicken, fruit, and vegetables from cooker with a slotted spoon. Spoon some of the cooking juices on each serving. Makes 4 servings.

BHG.com

More Moroccan Recipes:

Moroccan chicken, carrot and chickpea soup
Moroccan Chicken with Squash and Dried Plums

Moroccan-style chicken

Moroccan Chicken Skewers with Herb Sauce

Moroccan honey chicken with couscous 

Moroccan-style couscous with roast beef 

 

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Couscous With Garbanzo Beans and Golden Raisins Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Couscous With Garbanzo Beans and Golden Raisins recipe. Enjoy tasty cooking recipes and learn how to make Couscous With Garbanzo Beans and Golden Raisins.

Prep Time: 20 mins
Total Time: 31 mins

Ingredients:

2 cups water
1 lemon
2 tablespoons garlic oil
1/2 teaspoon ground cinnamon
1 cup couscous
1 (15 ounce) can garbanzo beans, rinsed and drained
1/2 cup golden raisin
salt and pepper

Directions:

1 Finely grate peel from lemon to equal 1 1/2 tsp, set aside.
2 Squeeze 2 TBsp juice from lemon.
3 Combine 2 cups water. lemon juice, garlic oil, and ground cinnamon in medium saucepan.
4 Bring to boil, simmer 1 minute.
5 Remove from heat.
6 Stir in couscous.
7 Cover and let stand about 5 minutes, until water almost absorbed.
8 Mix in garbanzo beans, golden raisins, and reserved lemon peel.
9 Cover and let stand 5 minutes longer.
10 Fluff couscous with fork.
11 Season to taste with salt and pepper.
12 Transfer to bowl and serve.

More Couscous Recipes:

Roasted pumpkin couscous
Moroccan-style couscous with roast beef
Moroccan honey chicken with couscous
Herbed couscous
Couscous 'N' Garlic Shrimp
Roast vegetable couscous

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Roasted pumpkin couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roasted pumpkin couscous recipe. Enjoy cooking tasty food and learn how to make Roasted pumpkin couscous.

Try this Roasted pumpkin couscous recipe for a tasty side dish idea

Ingredients (serves 4)

750g butternut pumpkin, peeled, cut into 2cm pieces
1 medium red onion, halved, cut into wedges
1 tablespoon olive oil
2 teaspoons Moroccan seasoning
1 cup couscous
1 chicken stock cube
1 cup boiling water
2 x 125g cans chickpeas, drained, rinsed
1/4 cup toasted pine nuts
1/4 cup roughly chopped fresh coriander leaves

Method

1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place pumpkin and onion in a bowl. Add oil and seasoning. Toss to coat. Arrange mixture, in a single layer, on prepared tray. Bake for 20 minutes or until pumpkin is golden and tender.

2. Meanwhile, place couscous in a heatproof bowl. Add crumbled stock cube and boiling water. Stir to combine. Stand, covered, for 5 minutes or until liquid has absorbed. Stir with a fork to separate grains. Add pumpkin mixture, chickpeas, pine nuts and coriander. Toss gently to combine. Serve.

Notes
Serve with pan-fried white fish or lamb cutlets.

Source
Super Food Ideas - July 2009, Page 34
Recipe by Kim Coverdale

More Couscous Recipes:

Moroccan-style couscous with roast beef
Moroccan honey chicken with couscous
Herbed couscous
Couscous 'N' Garlic Shrimp
Roast vegetable couscous
Moroccan meatballs with herb couscous

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Moroccan chicken, carrot and chickpea soup

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan chicken, carrot and chickpea soup Recipe. Enjoy the Moroccan Cuisine and learn how to make Moroccan chicken, carrot and chickpea soup.

Pot luck? Not so here - this is guaranteed to thrill, warm and delight!

Ingredients (serves 6)

1 tablespoon olive oil
1 medium brown onion, finely chopped
1 medium red capsicum, finely chopped
2 celery stalks, trimmed, finely chopped
2 medium carrots, peeled, chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1 dried bay leaf
1.6kg whole chicken
1/2 cup pearl barley
2 x 400g cans chickpeas, drained, rinsed
Fresh coriander leaves and harissa (see note), to serve

Method

1. Heat oil in a large, heavy-based saucepan or stockpot over medium-high heat. Add onion, capsicum, celery and carrot. Cook, stirring, for 5 minutes or until onion has softened. Add coriander, cumin and bay leaf. Cook, stirring, for 1 minute or until fragrant.

2. Rinse chicken under cold water. Pat dry with paper towel. Trim excess fat. Add barley, chicken (breast-side down) and 8 cups cold water to pan. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour or until chicken is cooked through. Remove pan from heat. Stand, covered, for 30 minutes. Transfer chicken to a bowl. Cool for 20 minutes. Remove and discard skin and bones. Shred chicken.

3. Return pan to heat. Skim surface. Cover. Bring to the boil. Reduce heat to medium-low. Add shredded chicken and chickpeas. Simmer for 5 minutes or until heated through. Season with salt and pepper. Serve with coriander leaves and harissa.

Notes
Harissa is a hot North African pepper paste. You could use chilli sauce instead.
You can make Moroccan chicken soup 1 day ahead. Make up to end of step 2. Refrigerate overnight. Skim fat from surface. Continue recipe.
 
Source
Super Food Ideas - July 2010, Page 40
Recipe by Kirrily La Rosa

More Soup Recipes...

World's Most Expensive Beef Noodle Soup
Potato & onion soup with sour cream
Carrot Soup
Moroccan-Spiced Carrot Soup
Lebanese Lentil Soup
Middle Eastern-style lentil & spinach soup 

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Moroccan lamb with carrot salad (low-carb)

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan lamb with carrot salad (low-carb) Recipe. Enjoy the Moroccan Cuisine and learn how to make Moroccan lamb with carrot salad (low-carb).

Ingredients (serves 4)

2 garlic cloves, crushed
2 tsp sweet paprika
2 tbs sumac*
2 tsp dried oregano
3 tbs (1/4 cup) olive oil
12 French-trimmed lamb cutlets
4 carrots, peeled, thinly sliced
2 tsp cumin
1/4 cup chopped flat-leaf parsley
2 tsp harissa* (optional)
1 tbs red wine vinegar
95g kalamata olives
6 radishes, thinly sliced
Greek-style yoghurt, to serve

Method

1. Combine garlic, paprika, sumac, oregano, 1 tablespoon oil and 2 tablespoons water. Rub mixture over cutlets and set aside.

2. Boil carrots for 2 minutes. Combine cumin, parsley, harissa, remaining oil, vinegar and 2 tablespoons water. Drain carrots and toss with dressing, olives and radishes. Grill or barbecue lamb over high heat for 2 minutes each side until just cooked through. Serve with salad and a dollop of yoghurt.

Notes
Sumac and harissa are from Middle Eastern and gourmet food stores.
 
Source
delicious. - November 2004, Page 78
Recipe by Valli Little

More Lamb Recipes...

Lamb and Broad Beans Stew
Lamb kofta with mint and garlic yoghurt
Lebanese Lamb Kabobs
Lamb kofta with quke salad & saffron yoghurt
Moroccan Lamb and Fruit
Middle Eastern roasted lamb shoulder with freekeh

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Beef rib roast recipe - How to make beef rib roast

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Beef rib roast Recipe. Enjoy the Moroccan Cuisine and learn how to make Beef rib roast.

Ingredients (serves 8)

2.3kg standing rib roast, trimmed
Olive oil cooking spray
1 teaspoon sea salt flakes
1/4 teaspoon freshly ground black pepper

Method

1. Preheat barbecue plate on high heat until hot. Reduce heat to medium. Spray roast with oil. Sprinkle with sea salt and black pepper. Place into a shallow baking dish (see hint).

2. Place onto barbecue. Cover with barbecue lid. Cook for 1 hour 15 minutes to 1 hour 45 minutes for medium. Remove from barbecue. Cover with foil. Stand for 15 minutes before slicing.

Notes
Hint: Disposable foil baking dishes are ideal for use in this recipe. Look for them in the baking aisle of your supermarket.

Source
Super Food Ideas - November 2004, Page 48
Recipe by Dixie Elliott


More Beef Recipes...
Moroccan-style couscous with roast beef 
Skewered beef with oyster sauce
Marinated beef fillet rolled in fresh herbs
Moroccan Beef Tagine with Green Olives
Beef and pear tagine 

Herb and garlic beef with crisp potatoes

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Moroccan-style couscous with roast beef - How to make Moroccan-style couscous with roast beef

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan-style couscous with roast beef Recipe. Enjoy the Moroccan Cuisine and learn how to make Moroccan-style couscous with roast beef. 

Sweet currants, zesty lemon and fresh herbs - so much flavour for so little effort!

Preparation Time 15 minutes

Ingredients (serves 4)

380g (2 cups) couscous
20g butter, chopped
500ml (2 cups) boiling water
8 slices rare roast beef
1/4 cup chopped fresh continental parsley
1/4 cup shredded fresh mint
80g (1/2 cup) currants
1 small red onion, finely chopped
80ml (1/3 cup) fresh lemon juice
1 tbs finely grated lemon rind
1 garlic clove, crushed

Method

1. Place the couscous and butter in a heatproof bowl. Add the boiling water. Stir until the butter melts. Cover and set aside for 3-4 minutes or until the liquid is absorbed. Use a fork to separate grains.

2. Meanwhile, cut the roast beef crossways into thick strips.

3. Add the beef, parsley, mint, currants, onion, lemon juice, lemon rind and garlic to the couscous. Season with salt and pepper and toss until well combined. Divide among serving bowls to serve.

Notes
Variation: Swap beef for 400g can chickpeas, rinsed, drained. Top with 100g feta, crumbled.
You'll find the rare roast beef in the deli section at the supermarket.

Source
Good Taste - January 2009, Page 32
Recipe by Emma Braz 

More Couscous Recipes...
Roast vegetable couscous recipe 
Moroccan honey chicken with couscous recipe 
Moroccan spiced mince with couscous 
Chicken with Orange Couscous 
Moroccan Chicken and Couscous 
Traditional Moroccan Couscous with Chicken

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Moroccan Swordfish Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan Swordfish Recipe. Enjoy the Moroccan Cuisine and learn how to make easy & healthy dish of Moroccan Swordfish. 

Ingredients (serves 4)

1 tsp saffron threads
2 tomatoes, peeled, seeded, thinly sliced
1 red capsicum, roasted, peeled, seeded, thinly sliced
1 yellow capsicum, roasted, peeled, seeded, thinly sliced
1 tsp ground coriander
1/2 tsp ground cumin
1 small red chilli, seeded, thinly sliced
2 large garlic cloves, crushed
150ml extra virgin olive oil, plus extra to brush
20ml (1 tbs) lemon juice
4 (about 150g each) swordfish fillets
1 tbs chopped fresh mint
1 tbs chopped fresh coriander

Method

1. Place saffron threads in a bowl with two tablespoons of warm water and set aside for five minutes.

2. Place tomato, capsicum, coriander, cumin, chilli, garlic, oil, lemon juice and saffron and its soaking liquid in a pan. Heat gently through.

3. Preheat a chargrill or non-stick frying pan to high. Season the fish, brush with oil and fry for 1-2 minutes (the centre should remain rare).

4. Place on serving plates, add the herbs to the sauce and divide the sauce between the plates.

Source
delicious. - January 2003, Page 68
Recipe by Valli Little

More Fish Recipes...
Easy fish tagine recipe 
Moroccan Fish Tagine 
Baked Fish Filet Essaouira Style 

Moroccan Baked Fish

Grilled Salmon 

Samak Bil Taratur (Baked fish with Tahini Sauce)

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Moroccan Tagine Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan Tagine Recipe. Enjoy the Moroccan Cuisine and learn how to make Moroccan Tagine.

Start stewing! A great winter warmer is here.

Ingredients (serves 4)

2 tablespoons olive oil
750g gravy beef, trimmed, cut into 3cm cubes
1 large brown onion, finely chopped
2 garlic cloves, crushed
2 medium carrots, peeled, halved, sliced
2 celery stalks, chopped
2 tablespoons plain flour
1 1/2 tablespoons Moroccan seasoning
2 dried bay leaves
1 cinnamon stick
2 cups beef stock
400g can diced tomatoes
400g can chickpeas, drained, rinsed
Pumpkin and potato mash and steamed
Green beans, to serve

Method

1. Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.

2. Heat remaining oil in dish. Add onion, garlic, carrot and celery. Cook, stirring, for 5 minutes or until onion has softened. Return beef to dish. Add flour and seasoning. Cook, stirring, for 1 minute. Add bay leaves and cinnamon.

3. Stir in stock and tomatoes. Cover dish. Bring to the boil. Transfer to oven. Bake for 1 hour 30 minutes. Remove from oven. Stir in chickpeas. Bake for 30 minutes or until beef is tender. Remove and discard cinnamon and bay leaves. Serve with mash and beans.

Notes
You could cook the casserole at 160C/140C for 3 hours. You could use beef chuck, skirt, topside or blade instead of gravy beef.

Source
Super Food Ideas - July 2010, Page 55
Recipe by Claire Brookman

More Moroccan Tagine Recipes...
Moroccan Tagine
Easy fish tagine recipe 

Moroccan Duck Tagine

Moroccan Chicken Tagine 

Vegetable tagine with chickpeas & raisins 

Moroccan Beef Tagine with Green Olives

Save and share Moroccan Tagine Recipe

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Roast vegetable couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roast vegetable couscous Recipe. Enjoy Moroccan Food  and learn how to make Roast vegetable couscous.


Cooking Time 30 minutes

Ingredients (serves 4)

1 red capsicum, halved, deseeded, thinly sliced
1 green zucchini, halved crossways, cut lengthways into thin strips
1 brown onion, halved, cut into wedges
1 tbs olive oil
190g (1 cup) couscous
435ml (1 3/4 cups) boiling water
2 tbs fresh continental parsley leaves
Salt
Moroccan lamb steaks, to serve

Method

1. Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Place the capsicum, zucchini and onion on the tray. Drizzle with oil and toss to coat. Bake on top shelf of preheated oven for 20 minutes or until golden brown.

2. Place the couscous in a heatproof bowl and pour over the boiling water while stirring with a fork. Cover and set aside for 5 minutes or until all the liquid is absorbed. Stir with a fork to separate the grains. Add the capsicum mixture and parsley and stir to combine. Taste and season with salt. Serve immediately with Moroccan lamb steaks.

Source
Good Taste - April 2005, Page 56
Recipe by Jane Charlton 

Vegetable Couscous with Moroccan Pesto - Couscous with seven vegetables - Moroccan spiced mince with couscous 

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Moroccan Lamb and Fruit Stew

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan Lamb and Fruit Stew Recipe. Enjoy tasty Moroccan cooking and learn how to make Moroccan Lamb and Fruit Stew.

Spices, dried apricots, and dates meld perfectly in this exotic spicy-sweet stew. A boneless leg of lamb or beef bottom round roast is coated in spices and browned before being transferred to a slow cooker. This stew simmers on low heat for 7 to 9 hours, making it the perfect dish for a busy weeknight or any-night meal. Serve this delicious stew over cooked couscous or rice.

Ingredients

2 pounds boneless leg of lamb or beef bottom round roast
1 to 2 teaspoons crushed dried red pepper
3/4 teaspoon ground turmeric
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons olive oil or cooking oil
2 large onions, chopped
3 cloves garlic, minced
1 14-ounce can beef broth
1 tablespoon cornstarch
2 tablespoons cold water
1 cup pitted dates
1 cup dried apricots
Hot cooked couscous or rice
1/4 cup toasted slivered almonds
Orange peel curls (optional)

Directions

1. Trim fat from meat. Cut meat into 1- to 11/2-inch pieces. In a shallow bowl combine crushed red pepper, turmeric, ginger, cinnamon, and salt. Coat meat with seasoning mixture. In a large skillet heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. Transfer meat to a 31/2- or 4-quart crockery cooker. Add onions and garlic; stir to combine. Pour beef broth over all.

2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 31/2 to 41/2 hours or until meat is tender.

3. Skim off fat from cooking juices. Combine cornstarch and cold water; stir into cooker. Add dates and apricots; stir to combine. If using low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes more on high-heat setting or until mixture is slightly thickened and bubbly. To serve, spoon stew over hot couscous or rice. Top with almonds. Garnish with orange peel curls, if desired.

Recipe source BHG.com

Turkish Kofta Stew - Middle Eastern chicken & apricot stew recipe - Syrian Spinach and Meat Stew

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Moroccan-Style Short Ribs

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan-Style Short Ribs Recipe. Enjoy tasty Moroccan cooking and learn how to make Moroccan-Style Short Ribs.

Beef short ribs are covered in a dry rub of thyme, salt, ginger, pepper, and cinnamon, and are quickly browned on the stove top to secure the natural juices. A Dutch oven is used through the whole cooking process to slowly bake the generous portion of tender ribs as well as an assortment of vegetables. A Dutch oven is a large, heavy, metal pot with a lid, which may be made from cast iron or other types of metals, and is used to cook both in the oven and on a stove top.

Ingredients

1 tabespoon dried thyme, crushed
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon black pepper
1/2 teaspoon ground cinnamon
5 pounds beef short ribs
2 tablespoons olive oil
3 cups beef broth
1 14-1/2-ounce can diced tomatoes
4 cloves garlic, minced
1 16-ounce can garbanzo beans, rinsed and drained
1 large onion, cut into wedges
1 medium fennel bulb, trimmed and cut into wedges
1 cup chopped carrot
1 10-ounce package quick-cooking couscous
1/2 cup sliced almonds, toasted
1/2 cup pitted kalamata olives, halved

Directions

1. Preheat oven to 350 degree F. In a small bowl combine thyme, salt, ginger, pepper, and cinnamon. Sprinkle evenly over the ribs and rub into meat. In a 4-quart Dutch oven brown the ribs, half at a time, in hot oil over medium-high heat. Drain off fat. Add broth, tomatoes, and garlic. Bring to boiling. Cover and bake for 1 hour. Add beans, onion, fennel, and carrot to the Dutch oven; stir to combine. Cover and bake for 45 to 60 minutes more or until meat and vegetables are tender. With a slotted spoon, remove ribs to a serving dish. Pour remaining mixture into a colander, reserving liquid. Top ribs with drained vegetables. Spoon some of the drained cooking liquid over the ribs and vegetables, if desired.

2. Meanwhile, prepare couscous according to package directions. Stir in almonds and olives. Serve couscous with ribs and vegetables. Makes 8 servings.

Recipe source BHG.com

Moroccan Lamb Tagine - Chicken Tagine Moroccan Style - Moroccan lamb meatballs with harissa & couscous

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Herbed couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Herbed couscous recipe. Enjoy tasty Middle Eastern food and learn how to make Herbed couscous.   

Ingredients (serves 6)

500g couscous
1/2 cup chopped herbs (mint, parsley)
1 tsp sumac*
1 tbs olive oil

Method

1. Place the couscous in a bowl and cover with boiling water. Cover with a tea towel and stand for 5 minutes, then fluff with a fork, stir in herbs, sumac and oil, and season to taste with salt and pepper.

Notes

* A lemony spice from Middle Eastern food shops and supermarkets.
 
Source
delicious. - November 2005, Page 96
Recipe by Valli Little

Herbed Garden Couscous Recipe - Couscous Varieties - Sweet couscous with fresh pomegranates

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Moroccan honey chicken with couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan honey chicken with couscous recipe. Enjoy tasty Moroccan food and learn how to make Moroccan honey chicken with couscous.

Honey, apricots, couscous and sprinkles of spices make this meal magic in minutes.

Cooking Time 15 minutes

Ingredients (serves 4)

1 tbs honey
1 tbs warm water
1 tbs Moroccan spice mix
600g single chicken breast fillets, halved horizontally
Olive oil spray
190g (1 cup) couscous
250ml (1 cup) boiling water
40g (1/4 cup) slivered almonds
2 tbs toasted pine nuts
85g (1/2 cup) dried apricots, finely chopped
Coriander leaves, to serve

Method

1. Combine honey, water and spice mix in a bowl. Add chicken and toss to combine.

2. Preheat a chargrill on high. Spray lightly with olive oil spray. Add the chicken and cook for 3 minutes each side or until cooked through.

3. Meanwhile, place the couscous in a large heatproof bowl. Add the boiling water. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Stir in the slivered almonds, pine nuts and apricot.

4. Divide the couscous among serving dishes. Top with the chicken and coriander. Serve immediately.

Source
Good Taste - March 2008, Page 33
Recipe by Alison Adams

Moroccan Couscous with chicken - Brick Chicken with Apricot Couscous RecipeMoroccan Couscous with Chicken and Prunes

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Easy fish tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Easy fish tagine recipe. Enjoy tasty Moroccan food and learn how to make Easy fish tagine.

Go a long way towards your five-a-day with this healthy, veg-packed fish pie recipe.

Serves 4
Takes 15 minutes to make, 25-30 minutes to cook, plus marinating

Ingredients

4 x 150g sustainably sourced skinless cod fillets
500g waxy new potatoes
4 garlic cloves, chopped
3 tbsp olive oil
2 green peppers, sliced
1 yellow pepper, sliced
5 tomatoes, roughly chopped
100ml vegetable stock
100g pitted green olives
Lemon wedges and fresh coriander, to garnish

For the marinade

2 tsp ground cumin
1 tsp ground coriander
4 tbsp lemon juice
2 large garlic cloves
1 small bunch fresh coriander
1 tsp salt

Method

1. Whizz the marinade ingredients in a mini food processor or grind in a mortar and pestle until smooth. Rub half over the cod, cover and chill for between 20 minutes and an hour.
2. Meanwhile, boil the potatoes in a pan of salted water until tender, drain, then cut in half lengthways.
3. In a shallow casserole over a low heat, fry the garlic in the oil for 1-2 minutes. Add the peppers and cook for 5 minutes, then add the tomatoes and cook for a further 2 minutes. Stir in the remaining marinade and the vegetable stock. Season well.
4. Place the potatoes in a big non-stick frying pan with a lid. Top with half the tomato mixture, then with the fish, then add the remaining tomato mixture. Scatter over the olives, cover and cook over a medium-high heat for 10-12 minutes until the fish is just cooked through. Garnish with lemon wedges and coriander to serve.

Nutritional info

Per serving: 377kcals, 14.8g fat (2.3g saturated), 33.6g protein, 30.7g carbs, 10.1g sugar, 2.2g salt 

Delicious magazine

Lebanese Fish Tagine Recipe - Moroccan Fish Tagine -

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Aubergine and chestnut tagine with herb couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Aubergine and chestnut tagine with herb couscous recipe. Enjoy tasty Moroccan food and learn how to make Aubergine and chestnut tagine with herb couscous. This is a flavoursome vegetarian tagine.

Serves 6
Ready in 1 1/4 hours

Ingredients

1 tbsp ground coriander
2 tsp ground turmeric
1 tbsp ground cinnamon
3 tbsp olive oil
1 red onion, finely chopped
1 red chilli, finely chopped
2 garlic cloves, crushed
50g dates, finely chopped
2cm piece fresh ginger, grated
500g (about 2 small) aubergines, cut into 2cm cubes
600g pumpkin or squash, deseeded and cut into 3cm cubes
200g pack cooked, peeled chestnuts
2 x 400g cans good plum tomatoes
Handful each chopped fresh mint and coriander, plus extra coriander to garnish
Juice of 2 lemons

For the herb couscous

450g couscous
2 tbsp olive oil
5 shallots, sliced
Handful each finely chopped fresh coriander and parsley

Method

1. Heat a large saucepan over a medium heat. Add ground coriander, turmeric and cinnamon and dry-fry for 1 minute. Add the oil, onion, chilli, garlic, dates and ginger and cook, stirring occasionally, for 5 minutes, until the onion is softened.

2. Add the aubergines, cook for 5 minutes, then stir in the pumpkin and chestnuts to coat in the spices. Add 100ml water and the tomatoes, breaking them up into chunks, and simmer, stirring, for 25 minutes.

3. Meanwhile, put the couscous into a bowl and season. Pour over 450ml boiling water, add half the oil and stir once. Cover and set aside for 5-10 minutes, until the couscous is tender. Fluff up the couscous with a fork.

4. Heat the remaining oil in a frying pan over a medium heat. Add the shallots and cook, stirring occasionally, for 6-8 minutes or until soft and golden. Stir into the couscous with the fresh herbs. Season to taste.

5. Stir the herbs and lemon juice into the tagine. Serve with the couscous.

Nutritional info

Per serving: 392kcals, 12g fat (1.7g saturated), 9.5g protein, 66g carbs, 13.8g sugar, 0.2g salt 

Moroccan meatballs with herb couscous recipe - Chickpea tagine with figs - Okra Chickpea Tagine

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Easy lamb tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Easy lamb tagine recipe. Enjoy tasty Moroccan food and learn how to make Easy lamb tagine.  

A great recipe for using up store cupboard spices – cumin, ginger, coriander and cinnamon.

Serves 4
Takes 10 minutes to make and 50 minutes-1 hour to cook

Ingredients

400g lamb leg steaks
2 tbsp olive oil
1 onion
2 garlic cloves
2 tsp ground coriander
2 tsp cumin
1 tsp ground ginger
Pinch of cinnamon
400g can chopped tomatoes
200ml chicken stock
100g pitted prunes
1 tbsp ground almonds
A handful chopped fresh coriander
 

Method

1. Brown 400g lamb leg steaks, cubed, in 2 tbsp olive oil in a pan. Set aside. Add 1 onion, sliced, and 2 garlic cloves, chopped, to the pan and fry for 5 minutes.
 

2. Add 2 tsp each ground coriander and cumin, 1 tsp ground ginger and a pinch of cinnamon, and fry for 2 minutes.
 

3. Add the lamb and a 400g can chopped tomatoes and 200ml chicken stock. Add 100g pitted prunes, chopped. Simmer for 40-45 minutes.
 

4. Stir in 1 tbsp ground almonds and a handful chopped fresh coriander. Serve with herby couscous.

Nutritional info

Per serving: 306kcals, 17.1g fat (4.4g saturated), 25.9g protein, 16.1g carbs, 13.7g sugar, 0.6g salt

Lamb Tagine Recipe - Lamb, fig & almond tagine - Traditional Lamb Tagine

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