October 30

Shallots with Garden Peas over Rice
Posted on October 30th, 2008 at 12:00 AM by admin
Category: Moroccan

2008-oct-30_18-37-50_2

Ingredients:

  • 1 lb shallots, peeled
  • 3 cloves crushed garlic
  • 1 teaspoon salt
  • 1 teaspoon crushed chili pepper
  • 2 tablespoon ghee
  • 2 tablespoon virgin olive oil
  • 1/4 teaspoon grated nutmeg
  • 2 cups garden peas
  • 2/3 cup water
  • 2 tablespoons chopped fresh flat leaf parsley

Steps:

  1. In a saucepan combine all the ingredients except parsley, cook on medium high heat until the mix starts to boil. Reduce heat to low and simmer for 20 minutes.
  2. Add the parsley. Cook additional 5 minutes.
  3. Serve over rice.
Read More
Comments

October 14

Chicken with Apricots
Posted on October 14th, 2008 at 12:00 AM by admin
Category: Moroccan

2008-oct-12_15-45-58_19

Ingredients:

  • 1 1/2 chicken pieces
  • 1/4 cup virgin olive oil
  • 2 tablespoons ghee
  • 1 teaspoon sea salt
  • 1 chopped dried chili pepper
  • 1 tablespoon grated fresh ginger
  • 1 lb chopped Spanish onion
  • 2 cloves chopped garlic
  • 1 cup boiling water
  • 1 cinnamon stick
  • 1 lb dried apricots
  • 1 teaspoon orange blossom water

Steps:

  1. In a saucepan add the olive oil, ghee, salt, and chicken. Brown the chicken on all sides on high heat.
  2. Remove the chicken to a bowl.
  3. To the saucpan, add the chili, ginger, onion, and garlic. Cook on medium heat until the onion begins to soften.
  4. Return the chicken to the saucepan, add the water and bring to the boil, then lower the heat to medium, simmer for 30 minutes, stirring occasionally.
  5. Add the cinnamon stick, apricots, and orange blossom water. Cook for a further 15 to 20 minutes.
Read More
Comments