MOROCCAN SPICE RUB (FOR LAMB & OTHER MEAT)
From The New Elegant But Easy Cookbook by Marian Burros and Lois Levine, c. 1998. If you want to add something a little extra to a rack or lamb or a leg of lamb, you can rub some of this on the meat, to your taste. You can also use on other types of meat.
Provided by NELady
Categories Low Cholesterol
Time 5m
Yield 5 Tablespoons, 1 serving(s)
Number Of Ingredients 10
Steps:
- Mix the cumin, paprika, coriander, salt, pepper, cinnamon, allspice, cloves, and cayenne thoroughly. Rub on the surface of the meat. Rub the garlic over the spices and refrigerate overnight. Without the garlic the spices will keep for months in a tightly covered, air-tight covered container.
Nutrition Facts : Calories 126.9, Fat 5.1, SaturatedFat 0.5, Sodium 2357.4, Carbohydrate 23.2, Fiber 8.9, Sugar 1.3, Protein 5.5
MOROCCAN DRY RUB
A mixture of dry spices to rub on your choice of meat. This recipe makes enough for about 3 pounds of chicken thighs (what I used it for).
Provided by threeovens
Categories Moroccan
Time 5m
Yield 1/4 cup, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients and mix thoroughly.
- Rub into the meat of your choice before roasting, broiling or grilling.
Nutrition Facts : Calories 25.6, Fat 0.2, SaturatedFat 0.1, Sodium 582.9, Carbohydrate 6.4, Fiber 1.3, Sugar 3.3, Protein 0.5
STEAMED MOROCCAN CHICKEN AND VEGETABLES
Cooking en papillote (or in parchment paper) works well for both fish and chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 17
Steps:
- Preheat oven to 450 degrees. In a medium bowl, combine chicken, onions, celery, tomatoes, zucchini, raisins, parsley, and mint, and set aside.
- In a small bowl, whisk together stock, ginger, garlic, curry powder, chutney, 3/4 teaspoon salt, red pepper, and cornstarch. Pour over chicken-vegetable mixture, and toss to combine.
- Meanwhile, bring 1/2 cup water and remaining 1/4 teaspoon salt to a boil in a small saucepan. Stir in couscous, and remove from heat. Cover and let stand for 5 minutes. Fluff with a fork, cover again, and set aside until ready to serve.
- Fold two 24-inch lengths of aluminum foil in half crosswise, and unfold. Place half the chicken-vegetable mixture on one of the pieces of foil, 2 to 3 inches from the fold. Refold along the crease, enclosing mixture, and make a double 1/2-inch fold along the 3 open sides. Repeat process to make the second packet. Place both packets on a baking sheet, and bake for 18 minutes. Divide couscous between two bowls. Open packets, arrange contents over couscous, and serve immediately.
Nutrition Facts : Calories 463 g, Cholesterol 72 g, Fat 7 g, Fiber 2 g, Protein 34 g, Sodium 1237 g
MOROCCAN-STYLE CHICKEN AND ROOT VEGETABLE STEW
Categories Chicken Fruit Herb Onion Potato Poultry Tomato Vegetable Stew Low Fat High Fiber Wheat/Gluten-Free Currant Dried Fruit Parsnip Turnip Sweet Potato/Yam Winter Healthy Rutabaga Bon Appétit
Yield Serves 6
Number Of Ingredients 15
Steps:
- Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.
- Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.
MOROCCAN VEGETABLES
Make and share this Moroccan Vegetables recipe from Food.com.
Provided by philip dreger
Categories Vegetable
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine red pepper flakes, cumin, coriander and fennel seeds in a food processor.
- Pulse to chop, then add the cinnamon, salt, pepper, honey, and vinegar and process to combine.
- With the machine running, add the oil in a slow stream, process until well combined.
- Preheat oven to 450°F.
- Toss eggplant, peppers, onions, and zucchini with the marinade in a bowl and coat well.
- Transfer to a cookie sheet and roast , turning vegetables every 5 minutes until caramelized, 15 to 20 minutes.
- Put the chickpeas into a serving bowl.
- Pour the hot roasted vegetables over the beans and stir to combine.
- Sprinkle with almonds and cilantro.
- Serve with harissa in a small bowl on the side.
Nutrition Facts : Calories 717.2, Fat 48.3, SaturatedFat 6.3, Sodium 338.5, Carbohydrate 65.7, Fiber 13.1, Sugar 28.9, Protein 11.1
More about "moroccan rub meat poultry or vegetables recipes"
MOROCCAN-SPICED ROASTED CHICKEN WITH ROOT VEGETABLES AND …
From traeger.com
Category PoultryPhone (800) 872-3437
MOROCCAN SPICE RUB RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
5/5 Author Grace ParisiCuisine MoroccanCategory Dinner, Ingredient
MOROCCAN LAMB BACKSTRAP | RECIPETIN EATS
From recipetineats.com
MOROCCAN LAMB AND BEEF DISHES ARCHIVES - TASTE OF MAROC
From tasteofmaroc.com
MOROCCAN ROASTED CHICKEN AND VEGETABLES - HAPPILY FROM SCRATCH
From ericajulson.com
EASY ORANGE HARISSA LAMB CHOPS RECIPE | THE …
From themediterraneandish.com
MOROCCAN-STYLE ROASTED VEG RECIPE - BBC FOOD
From bbc.co.uk
MOROCCAN RUB MEAT POULTRY OR VEGETABLES FOOD
From topnaturalrecipes.com
MOROCCAN RUB RECIPE | MYRECIPES
From myrecipes.com
MOROCCAN CHICKEN WITH ROASTED VEGETABLES - NOSHTASTIC
From noshtastic.com
BEST MOROCCAN CHICKEN RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
MOROCCAN CHICKEN AND VEGETABLES (VEGETARIAN OPTIONS, TOO!)
From lifewithdee.com
MOROCCAN RUB - MEAT, POULTRY, OR VEGETABLES
From champsdiet.com
MOROCCAN RUBBED BEEF STEAK - CANADIAN BEEF | CANADA …
From canadabeef.ca
MOROCCAN CHICKEN WITH APRICOTS AND VEGETABLES - EVERYDAY DELICIOUS
From everyday-delicious.com
You'll also love