Moroccan Spiced Caponata And Basil Hero Recipes

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MOROCCAN-SPICED CAPONATA AND BASIL HERO



Moroccan-Spiced Caponata and Basil Hero image

Categories     Sandwich     Sauté     Picnic     Low Fat     Vegetarian     Lunch     Basil     Spice     Eggplant     Bell Pepper     Zucchini     Summer     Chill     Vegan     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 sandwiches

Number Of Ingredients 16

For caponata
1 tablespoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
1 medium eggplant (about 1 pound), cut into 1-inch cubes
1 small red bell pepper, cut into 1/2-inch pieces
1 small yellow bell pepper, cut into 1/2-inch pieces
1 onion, chopped
2 garlic cloves, chopped
1 cup water
3 tablespoons fresh lemon juice
2 tablespoon sugar
1 medium zucchini, cut into 3/4-inch cubes
10 ounces Italian bread (about a 17- by 3 1/2-inch loaf)
1/2 cup packed fresh basil leaves, washed well and spun dry.

Steps:

  • Make caponata:
  • In a large heavy saucepan toast spices over moderate heat, stirring constantly, until fragrant, about 1 minute. Stir in eggplant, bell peppers, onion, garlic, water, lemon juice, sugar, and salt and pepper to taste and simmer, covered, stirring occasionally, about 10 minutes, or until eggplant is almost tender. Stir in zucchini and simmer uncovered, until vegetables are tender and most liquid is evaporated, about 5 minutes. Cool caponata slightly and transfer to a bowl. Chill caponata, covered, until cold, about 2 hours. Caponata may be made 3 days ahead and chilled, covered.
  • Halve bread horizontally with a serrated knife and make 1 large hero with caponata and basil. Cut hero into 4 pieces.

MOROCCAN-SPICED CHICKEN IN BANANA LEAF



Moroccan-Spiced Chicken in Banana Leaf image

Banana leaves offer an amazing and stunning way to grill food. As a girl, I lived in Hawaii and experienced the beauty and ease of banana leaf cooking for the first time. I created this recipe to combine my love of the banana leaf with my mom's North African style of cooking at home.

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 19

One 28-ounce can crushed tomatoes with liquid
1 cup chicken broth
1/4 cup green olives, pitted
1/8 teaspoon crushed cardamon
3 cloves garlic, minced
2 carrots, peeled, and diced
1 red bell pepper, diced
1 white onion, diced
2 tablespoons granulated garlic
1/2 teaspoon cayenne
Kosher salt
4 boneless, skinless chicken breasts, quartered
1 tablespoon extra-virgin olive oil
2 tablespoons ras el hanout or any Moroccan spice seasoning
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
6 trimmed banana leaves, each 12 inches square
2 tablespoons lemon zest
2 tablespoons fresh cilantro, chopped

Steps:

  • Prepare a grill for medium heat.
  • In a large bowl, mix together the crushed tomatoes, chicken broth, olives, cardamon, garlic, carrots, bell pepper, onion, 1 tablespoon of the granulated garlic, 1/4 teaspoon of the cayenne and 1 teaspoon salt. Add to a cast-iron pan and put on the grill over direct heat. Bring to a rapid boil, close the lid and boil for 2 to 3 minutes. Remove from the heat and let cool to room temperature.
  • Toss the chicken pieces in a bowl with the olive oil, then add the ras el hanout, cumin, cinnamon, remaining 1 tablespoon granulated garlic, remaining 1/4 teaspoon cayenne and 1 teaspoon salt and mix until uniformly covered.
  • Arrange the banana leaves on a baking sheet. Place 2 to 3 pieces of chicken on each leaf. With a slotted spoon or fork, cover the chicken with the sauce. Sprinkle a teaspoon each of the lemon zest and cilantro on top of each portion. Fold each banana leaf like an envelope and secure with cook's twine or toothpicks.
  • Place the baking sheet with the banana envelopes on the grill over direct heat and cook until the chicken is cooked through but still juicy, 30 to 35 minutes. Serve immediately.

MOROCCAN SPICED FISH



Moroccan Spiced Fish image

Make and share this Moroccan Spiced Fish recipe from Food.com.

Provided by Dancer

Categories     Catfish

Time 27m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon garlic, minced or pressed
2 teaspoons olive oil
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon salt
1 1/2 lbs catfish fillets, about 1 inch thick
plain yogurt
lemon wedge
basil or mint (for garnish)

Steps:

  • Adjust the oven rack to 3 to 4 inches below the broiling element.
  • In a small bowl combine the garlic, oil, cumin, cinnamon, allspice and salt.
  • Preheat the broiler.
  • Rinse the fish and pat dry.
  • With a sharp knife, trim white or grayish fat from skin side and edges of each fillet.
  • Rub the top of fillets with the spice mixture, then arrange on a broiler pan.
  • Broil the fish, without turning it, until opaque in the center, 10 to 12 minutes.
  • Serve with dollops of plain yogurt, wedges of lemon and chopped fresh cilantro, basil or mint, if you like.

Nutrition Facts : Calories 256.4, Fat 15.3, SaturatedFat 3.3, Cholesterol 79.8, Sodium 164.6, Carbohydrate 1.4, Fiber 0.3, Protein 26.7

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