Moroccan Chicken

Couscous-Stuffed Tomatoes

Yield: 4

Ingredients:

Couscous-Stuffed Tomatoes

• 1 cup couscous
• 1 1/2 cups boiling water
• Zest and juice of 1 lemon or 2 limes
• 1/4 cup of fresh mint leaves, sliced thinly or chopped
• 4 x ripe tomatoes, pulp removed and set aside
• Salt and pepper

Directions:

Couscous-Stuffed Tomatoes

1. Put couscous in a medium sized bowl and cover with boiling water. Cover tightly with a piece of plastic wrap and let steam for about 10 minutes, or until couscous is tender. Toss with a fork and add lemon juice and zest, fresh mint, tomato pulp and salt and pepper to taste.
2. Spoon couscous mixture into hollowed out tomatoes and serve.

Hummus 2

Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Hummus

• 4 cups of canned or cooked chickpeas
• Zest and juice of 2 lemons
• 4 tbsp of tahini
• 1/4 cup of extra virgin olive oil
• 2 cloves of garlic
• Salt and pepper

Directions:

Hummus

1. Puree everything in a food processor until smooth. Taste and adjust seasoning as you like.

Moroccan Chicken Tagine

Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

For the Ras-el-Hanout Spice Mix:

• 1 tbsp caraway seeds
• 1 tbsp cumin seeds
• 1 tbsp cardamom pods
• 3 tbsp cinnamon
• Pinch of cayenne pepper

For the Tagine:

• 4 x chicken legs, thighs and drumsticks separated
• 8 cloves of garlic
• 1/2 cup of olive oil
• 1 cup dried apricots
• 1 cup dates, pitted
• 3 x onions, sliced
• 3 tbsp almond butter
• pinch of saffron threads
• 1 tsp turmeric
• Salt and pepper
• 1/4 cup cilantro leaves

Directions:

For the Ras-el-Hanout Spice Mix:

1. Grind together in a spice grinder or mortar and pestle, and store in an airtight container. You may also mix the same spices pre-ground.

For the Tagine:

1. Put 3 tbsp of ras-el-hanout in a food processor with garlic cloves and olive oil and puree to a smooth paste.
2. Place chicken thighs and drumsticks in a freezer bag with the paste, mix well and place in the refrigerator to marinate for a minimum of 1 hour.
3. Place the marinated chicken into a large pot along with dried apricots, dates, onions, almond butter, saffron, turmeric, salt and pepper. Pour in enough water to just cover everything, put a tight fitting lid on the pot and place over medium-high heat. Simmer for 2 hours, until the chicken legs are tender and the liquid has thickened. Adjust seasoning and add cilantro leaves just before serving.

Moroccan PB&J

Yield: 2

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Moroccan PB&J

• 4 pieces of rye crisp bread
• 4 tbsp of raisins
• 1/4 cup of almond butter
• pinch of ras-el-hanout Moroccan spice mix

Directions:

Moroccan PB&J

1. Spread 2 pieces of rye crisp bread with almond butter. Sprinkle with raisins and ras-el-hanout and top with the other 2 crisp breads.

Seasoned Pita Chips

Yield: 2

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Seasoned Pita Chips

• 4 x pitas
• 3 tbsp honey
• 1 tbsp fennel seed
• 1 tbsp anise seed
• Salt and pepper

Directions:

Seasoned Pita Chips

1. Preheat oven to 375.
2. Cut pitas into wedges. Place on a baking sheet and brush with honey. Sprinkle with spices and season with salt and pepper. Bake for about 10 minutes or so, until golden and crisp.

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