Two Moroccan Recipes

Moroccan Chili

Quick, Healthy, Inexpensive

Saute in large saucepan: 1 chopped onion, 2 chopped celery, 2 chopped carrots till soft.

Add: 3 cloves of minced garlic, cooking one more minute.

Add: 2t cumin, 2t paprika, 1t ground ginger (or 1T fresh), 1/2t turmeric, 1/2t freshly ground pepper, 1/2t salt, 1/8t cinnamon, 1/8t ground red pepper (or to taste with any of the seasonings). Cook 1 more minute, stirring constantly.

Add: 1.5c water, 2T tomato paste, 2-15oz can chickpeas (or a couple cups prepared dried beans), 1-14.5oz can diced tomatoes with juices. Bring to boil. Simmer 20 minutes.

Stir in: Lots of cilantro and 1T fresh lemon juice.

Serve with basmati rice and an Orange Salad. Arrange navel orange slices on baby spinach. Whisk dressing ingredients: 1.5T lemon juice, 2T honey, 3T olive oil, 1/4t cumin, salt and pepper. Drizzle over salad. I like to add sliced almonds and chopped red onions or scallions too.

Moroccan Chicken and Lamb Soup

2T butter

2T olive oil

8 chicken pieces, skin removed

1/2lb boneless lamb cut into chunks

s&p

1 onion, chopped

4 celery stalks with leaves, chopped

3 garlic cloves, minced

1t turmeric

1/2t ground coriander

1/2t crushed red pepper flakes

1 28oz can crushed tomatoes

3c chicken broth

3c cold water

1 2-inch piece of cinnamon stick

1 15oz can chickpeas, drained & rinsed

2oz vermicelli broken into 2-inch lengths (or spaghetti if you don’t live on the East coast!)

1/4c chopped parsley

1/4c chopped cilantro

2T fresh lemon juice

Lemon wedges for garnish

1. Melt butter and olive oil in large pot over medium high heat. Season chicken and lamb with s&p. Working in batches, brown the chicken well on all sides, transferring it to a platter as it browns. Brown the lamb, using additional butter and oil if needed, and transferring it to the platter with the chicken.

2. Add the onion and celery to the pot and sauté for about 5 minutes, or until the onion is softened. Add garlic, turmeric, coriander, and red pepper flakes, and season with s&p. Saute for 1 minute longer, or until the garlic is translucent.

3. Return chicken and lamb, with juices to pot. Add tomatoes, broth, water, and cinnamon stick. Bring to boil, then reduce to simmer, partially covered for 50 minutes.

4. Add chickpeas and simmer 15 minutes longer.

5. Remove chicken with slotted spoon and remove meat from bones if necessary. Cut into bite-sized pieces. Return to pot.

Bring soup to a simmer. Add vermicelli and cook 10 minutes till vermicelli is al dente.

6. Stir in parsley, cilantro, and lemon juice. Ladle soup into large shallow bowls and garnish with lemon wedges.