Moroccan braised chicken
Soak the apricots in 1 cup of boiling water for 10 minutes, then strain, reserving the soaking liquid. Chop the apricots. Meanwhile, heat the oil in a large, deep frying pan or flameproof casserole dish over a moderate heat. Add the chicken and ... [... more]
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Moroccan chicken with couscous
Cut the chicken on the diagonal into strips about 1cm thick. Heat the oil in a wok or heavy frying pan. Add the chicken strips, onion and garlic, then cook over a medium-high heat, stirring constantly, for about 2 minutes or until the chicken ... [... more]
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Moroccan Lentil Salad
Place lentils and water in a pot, bring to the boil, then reduce to simmer. Cook for 30 minutes or until tender. In a bowl combine lentils with remaining ingredients. Toss well. Chill for 20 minutes. Serve chilled. 1/2 cup dried lentils 2 green ... [... more]
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Moroccan lamb and couscous salad
Preheat the oven to 200°C. Put the zucchini, capsicums and red onions in a roasting tin, spoon over the olive oil and toss together to coat the vegetables. Put the tin in the oven and roast for 30 minutes, turning the vegetables after about 15 ... [... more]
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Moroccan vegetable tagine
Heat the oil in a very large pan, add the onion and sauté over a high heat for 2-3 minutes or until beginning to soften and colour. Add the garlic and ginger and cook for a few more seconds, then add the pumpkin and sauté for about 1 minute. [... more]
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Moroccan beef with couscous
Combine the beef, 2 teaspoons of the oil and the garlic in a small bowl. Heat a wok or a heavy nonstick frying pan over high heat. Add the beef strips in small batches and stir-fry for 1 to 2 minutes. Remove each batch when cooked and allow the ... [... more]
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Moroccan couscous
Bring the stock, 1 1/4 cups water, oil, lemon zest, cumin and a pinch of salt to the boil in a large saucepan. Add the couscous, return to the boil, then remove from the heat, cover and stand for 5 minutes. Fluff the couscous with a fork; add the ... [... more]
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Moroccan spiced carrots
Steam, microwave or boil carrots until crisp-tender, 4 to 6 minutes. Heat oil in a large non-stick frying pan over medium-low heat. Add garlic, paprika, cumin, cinnamon and cayenne. Cook, stirring, until fragrant, 1 to 2 minutes. Add carrots, ... [... more]
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Roasted Moroccan chicken with pumpkin
Preheat the oven to 220°C. Coat a large flameproof roasting pan with cooking spray. Combine pumpkin, onions, 2 teaspoons of the oil and pepper in a large bowl. Toss to coat. Set aside. Mix the remaining oil, the honey and 2 teaspoons of the lemon ... [... more]
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Moroccan stir-fry
Combine the lamb strips, oil and garlic in a medium bowl. Heat a wok or a heavy nonstick frying pan over high heat. Add the lamb strips in small batches and stir-fry for 1 to 2 minutes. Remove each batch when cooked and allow the pan to reheat ... [... more]
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Moroccan Chicken Stew
Season chicken with salt and brown in the oio in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside. Add onion, garlic, carrots and celery to pan and cook gently until tender. Stir in ginger, ... [... more]
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Moroccan beef stew with chickpeas
Add garlic, ginger, cinnamon, nutmeg, turmeric, salt and pepper. Cook 1 minute. Add the apricots, raisins, sweet potato, reserved beef and the stock. Cover and simmer until meat is very tender, about 1 hour 30 minutes. Stir in chickpeas. Heat ... [... more]
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