MOROCCAN CARROT SALAD WITH PARSLEY AND ROASTED LEMON
Provided by Aarti Sequeira
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the lemon pieces in a cold skillet. Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize, about 20 minutes.
- In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt, and pepper. While whisking, pour 1/4 cup olive oil in a thin stream until the dressing reaches your desired consistency. Add the carrots, parsley, and pine nuts. Remove the caramelized lemon to the bowl using a slotted spoon. Toss and taste for seasoning. Drizzle in some of the lemon infused oil, to taste.
- Store in the refrigerator until serving time.
MOROCCAN-STYLE CHICKEN WITH CARROT & ORANGE SALAD
Boneless chicken thighs, stuffed and dusted with spice, stay succulent when roasted and are much cheaper than breast meat
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 190C/fan 170C/gas 5. Mix 1 tsp of the cinnamon with the cumin and coriander in a small bowl. Heat the oil in a frying pan, add the onion, then quickly fry until lightly coloured. Add the pine nuts, then fry until lightly toasted. Stir in ½ the spice mix, the raisins and the juice of ½ the lemon. Heat through, stirring, then remove from the heat.
- Open out the chicken thighs and spoon a little stuffing onto each. Fold the chicken meat over to enclose the stuffing, then secure each thigh with a couple of cocktail sticks. Place in a non-stick roasting tin with the cocktail sticks underneath, then sprinkle with the remaining lemon juice and spice mix. Bake for 30-35 mins until the chicken is tender and golden.
- To make the salad, tip the carrot into a bowl. Using a sharp knife, remove the zest and pith from the oranges, then cut into segments between membranes. Do this over the bowl to catch the juice, letting the segments drop in. Sprinkle with the reserved cinnamon and a little black pepper, then mix well.
- Divide the salad leaves between 4 plates, spoon over the salad, then sprinkle over the coriander leaves. Place the chicken alongside and serve.
Nutrition Facts : Calories 390 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 26 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 0.49 milligram of sodium
SPICY MOROCCAN CARROT SALAD
This is a twist on the traditional. This recipe seems to call for a lot of cilantro, that is no mistake. Adapted from "Plenty" by Yotam Ottolenghi.
Provided by threeovens
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Peel carrots and dice them; place in a large saucepan and cover with salted water.
- Bring to a boil, then reduce heat and simmer until crisp-tender, about 10 minutes; drain and leave in colander to dry out.
- Heat oil in a large skillet, over medium heat, and cook onion until softened and it begins to brown, about 12 minutes; add the cooked carrots, sugar, garlic, chile, green onion, cloves, ground ginger, coriander, cinnamon, paprika, cumin, vinegar, and preserved lemon (basically everything except the salt, cilantro, and yogurt).
- Remove from heat and season liberally with salt, stir well, and let cool.
- Before serving, stir in the cilantro, taste and adjust seasonings accordingly.
- Serve in individual bowls with a dollop of yogurt, drizzle of oil, and a sprinkling of extra cilantro.
Nutrition Facts : Calories 280.5, Fat 18.9, SaturatedFat 2.6, Sodium 165.4, Carbohydrate 28, Fiber 8, Sugar 13.3, Protein 3.1
MOROCCAN CARROT SALAD
Add Moroccan flavor to your meal with this carrot and chickpeas salad-a perfect side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h15m
Yield 5
Number Of Ingredients 13
Steps:
- In small bowl, combine all dressing ingredients with whisk until blended; set aside.
- In large bowl, combine carrots, chick peas and raisins; toss to combine. Add dressing; mix thoroughly. Cover and refrigerate at least 2 hours or overnight, stirring occasionally. Just before serving, sprinkle with almonds and cilantro.
Nutrition Facts : Calories 310, Carbohydrate 44 g, Cholesterol 0 mg, Fat 2, Fiber 10 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 12 g, TransFat 0 g
MOROCCAN BRAISED CHICKEN WITH CARROTS AND GOLDEN RAISINS
Cumin and coriander infuse this chicken dish with North African flavors. The Moroccan recipe, which calls for braising the chicken thighs in white wine, makes a tasty dinner option.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Heat a large ovenproof pot over medium-high heat. Toast spices about 1 minute. Transfer to a bowl. Add oil to pan and heat. Season chicken generously with salt and pepper. Cook until golden, about 6 minutes; set aside. Reduce heat to medium and saute onion. Add wine, scraping up brown bits with wooden spoon. Add carrots, stock, raisins, chicken and accumulated juices, and spices; bring to a boil. Cover and transfer to oven. Braise until meat is very tender, about 45 minutes.
- Meanwhile, bring quinoa, 2 cups water, and 1/4 teaspoon salt to a boil. Reduce heat and simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat; let stand 5 minutes. Fluff with a fork.
- Sprinkle chicken with cilantro and serve with quinoa.
Nutrition Facts : Calories 365 g, Cholesterol 64 g, Fat 14 g, Fiber 2 g, Protein 24 g, Sodium 123 g
CRISPY CHICKEN WITH MOROCCAN CARROT SALAD
Make and share this Crispy Chicken With Moroccan Carrot Salad recipe from Food.com.
Provided by tnap65
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim chicken and pat dry with paper towels. Using a meat pounder, pound thick part of breast to 3/4 to 1--inch thickness. Season chicken with salt and pepper.
- Place chicken, skin side down, in cold 12-inchnon stick skillet. Cover skiller and place over medium heat. Cook chicken, without moving, until skin is light golden brown, about 15 minutes.
- Cut away peel and pith from oranges. Holding fruit over a bowl, use paring knife to release segements from memebranes. Cut segments in half crosswise and let drain in mesh strainer reserving juice. squeeze 1 tablespoon lemon juice. Whisk Harissa, lemon juice and 1/2 teaspoon salt into reserved orange juice add orange segments to bowl and set aside.
- Increase heat in skillet to medium-high and continue to cook, covered until skin is deep golden brown and crisp. Transfer chicken, skin side up, to platter tent with foil.
- Meanwhile, peel and shred carrots. Cut feta into 1/2 inch pieces. Drain and rinse chick peas. Add carrots to dressing in bowl and gently toss to coat. Let sit until liquid starts to pool in bottom of bowl, 3- 5 minutes.
- Drain Salad in fine-mesh strainer and return to bowl. Stir in oil, feta, chickpeas and mint. Season with salt and pepper. Serve with chicken.
Nutrition Facts : Calories 820, Fat 39.6, SaturatedFat 12.1, Cholesterol 202.9, Sodium 829.5, Carbohydrate 45.1, Fiber 10, Sugar 12.8, Protein 70
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