Moroccan Chicken Tagine Pockets

Moroccan Chicken Tagine Pockets

I enjoy shredded chicken dishes, Moroccan seasonings and pita sandwiches. The addition of the carrot salad laced with dates and pomegranate seeds adds an extra punch and crunch. Mini flour tortillas can be substituted for pitas. 

Total Time                                         Makes
Prep: 20 min. Cook: 5 hours.           14 appetizers

Ingredients

• 1-1/2 pounds boneless skinless chicken thighs
• 1 cup chunky salsa
• 1/2 cup pomegranate juice, divided
• 1/2 cup pitted dates, chopped and divided
• 2 tablespoons honey
• 1 tablespoon Moroccan seasoning (ras el hanout)
• 1-1/2 teaspoons garlic powder
• 1-1/4 cups shredded carrots
• 3 tablespoons mayonnaise
• 2 tablespoons pomegranate seeds
• 7 miniature pita pockets, halved
• Minced fresh cilantro, optional

Directions

1. Place chicken in a greased 3- or 4-qt. slow cooker. Combine the salsa, 6 tablespoons pomegranate juice, 1/3 cup dates, honey, Moroccan seasoning and garlic powder; pour over chicken. Cook, covered, on low, until chicken is tender, 5-6 hours.
2. Meanwhile, combine the carrots, mayonnaise, pomegranate seeds and remaining dates. Refrigerate, covered, until serving.
3. Remove chicken from slow cooker; cool slightly. Skim fat from cooking juices. Shred chicken with two forks. Return chicken and juices to slow cooker. Stir in remaining pomegranate juice; heat through. Serve in pitas with carrot slaw and, if desired, cilantro.

Test Kitchen tips

• You'll love the sweet-savory flavor of this make-ahead appetizer.
• For a lower carb option, serve in lettuce cups. Health tip: Using skinless chicken thighs instead of breast meat keeps the chicken tender, juicy and flavorful, and only adds about 20 calories per serving.

Nutrition Facts 
1 appetizer: 164 calories, 6g fat (1g saturated fat), 33mg cholesterol, 194mg sodium, 17g carbohydrate (7g sugars, 1g fiber), 11g protein.

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Slow-Cooked Moroccan Chicken

Slow-Cooked Moroccan Chicken 

Herbs and spices really work their magic on plain chicken in this dish, and the dried fruit adds an exotic touch. 

Total Time                                      Makes
Prep: 20 min. Cook: 6 hours.        4 servings

Ingredients

• 4 medium carrots, sliced
• 2 large onions, halved and sliced
• 1 broiler/fryer chicken (3 to 4 pounds), cut up, skin removed
• 1/2 teaspoon salt
• 1/2 cup chopped dried apricots
• 1/2 cup raisins
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1/4 cup tomato paste
• 2 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1-1/2 teaspoons ground ginger
• 1-1/2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 3/4 teaspoon pepper
• Hot cooked couscous
  

Directions

1. Place carrots and onions in a greased 5-qt. slow cooker. Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins. In a small bowl, whisk broth, tomato paste, flour, lemon juice, garlic and seasonings until blended; add to slow cooker.
2. Cook, covered, on low until chicken is tender, 6-7 hours. Serve with hot cooked couscous.
   

Nutrition Facts 
1 serving: 435 calories, 9g fat (3g saturated fat), 110mg cholesterol, 755mg sodium, 47g carbohydrate (27g sugars, 6g fiber), 42g protein.

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Easy Moroccan Chickpea Stew

Easy Moroccan Chickpea Stew 

When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors.
 

Total Time                                        Makes                  
Prep/Total Time: 30 min.                 4 servings

Ingredients

• 1 tablespoon olive oil
• 2 cups cubed peeled butternut squash (1/2-inch cubes)
• 1 large onion, chopped
• 1 large sweet red pepper, chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pepper
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup water
• Chopped cilantro, optional

Directions

1. In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended.
2. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.
   

Test Kitchen tips

• Craving something heartier? Serve this dish over couscous.
• Add color and an extra layer of flavor with a chopped cilantro garnish.
  

Nutrition Facts 
1-1/2 cups: 217 calories, 6g fat (1g saturated fat), 0 cholesterol, 455mg sodium, 38g carbohydrate (11g sugars, 9g fiber), 7g protein.

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Beghrir (Moroccan Pancakes)

Beghrir (Moroccan Pancakes)  

"Moroccan pancakes are served with honey-butter sauce. Best during Ramadan for breaking the fast or pre-dawn, but certainly great anytime." 

 

Prep 10 m  Cook 35 m  Ready In 1 h 20 m

Ingredients

• 1 cup warm water (115 degrees F/46 degrees C)
• 1/2 teaspoon active dry yeast
• 1/2 teaspoon white sugar
• 1 cup milk
• 1 cup all-purpose flour
• 1 cup semolina flour
• 2 eggs
• 2 teaspoons baking powder
• 1 teaspoon salt
• Sauce:
• 6 tablespoons butter
• 3/4 cup honey
• 1 teaspoon orange-flower water, or to taste (optional) 

Directions

1. Place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. Add the milk, flour, semolina flour, eggs, baking powder, and salt. Blend until the mixture is smooth, about 1 minute. Leave the mixture in the blender to rest for about 30 minutes.
2. Heat a 5-inch nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. Cook the beghrir until bubbles have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.
3. To make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on High setting until the butter is melted and the honey is hot, about 1 1/2 minutes. Stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.

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Lamb Tagine with Potatoes and Peas

Lamb Tagine with Potatoes and Peas (L'Ham Bel B'Tata Wa Jeblana)

Tagines are typical street food in Morocco, and this is the one that is most commonly found, except that street vendors cut the potatoes into small dice and I prefer to use new potatoes, which I leave whole if they are very small or halve if they are medium. I also use frozen petits pois, which I blanch in boiling water and then add to the tagine at the very end so that they stay a bright green color.
Yield4–6 servings 

 

Ingredients

• 4 lamb shanks (3 pounds 5 ounces/1.5 kg total)
• 2 medium onions (10 1/2 ounces/300 g total), halved and cut into thin wedges
• 2 cloves garlic, finely chopped
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon finely ground black pepper
• Good pinch of saffron threads
• Sea salt
• 1/4 cup (60 ml) extra-virgin olive oil
• 1/4 bunch flat-leaf parsley (2 ounces/50 g), most of the bottom stems discarded, finely chopped
• 1/4 bunch cilantro (2 ounces/50 g), most of the bottom stems discarded, finely chopped
• 1 pound 2 ounces (500 g) new potatoes, scrubbed clean and left whole if very small or halved if medium
• 9 ounces (250 g) fresh or thawed frozen petits pois (see Note)
• Moroccan bread, for serving

Preparation

Put the shanks, onions, garlic, spices, and a little salt into a large pot. Add water to barely cover, about 4 cups (1 liter) and bring to a boil over medium-high heat. Add the oil, then reduce the heat to medium-low. Cover and cook for 30 minutes. Turn the shanks over in the sauce and cook for another 15 minutes. Turn the meat again and cook for another 15 minutes, or until the meat is tender. If the shanks are not tender after an hour, cook for 15 to 30 minutes longer, adding a little more water.
When the meat is tender, add the herbs (reserving a little cilantro for garnish) and potatoes and cook for another 15 minutes, stirring occasionally, until the potatoes are just done. Add the peas and cook uncovered for another few minutes, until the peas are cooked. Taste and adjust the seasoning if necessary. If the sauce is still runny, let it bubble hard uncovered until the sauce has thickened.
Transfer meat and vegetables to a serving dish. Garnish with the reserved cilantro and serve very hot with Moroccan bread.
Note
Quick-thaw the frozen petits pois by plunging them into boiling water.

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