Moroccan Spiced Oranges Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOROCCAN SLICED ORANGES WITH CINNAMON



Moroccan Sliced Oranges With Cinnamon image

Sliced oranges with cinnamon, sugar and orange flower water are a refreshing, classic Moroccan dessert that's almost no effort to prepare.

Provided by Christine Benlafquih

Categories     Dessert

Time 10m

Number Of Ingredients 5

For Each Person:
1 or 2 navel oranges
1 teaspoon orange flower water
Granulated sugar to taste (or powdered sugar)
Ground cinnamon to taste

Steps:

  • Peel the oranges and remove the pith.
  • Slice the oranges into rings, about 1/4 inch thick. If desired, cover and chill the oranges.
  • Arrange the orange slices on individual plates or a serving platter - make a pattern if you like - and drizzle with the orange flower water.
  • Generously sprinkle the slices with sugar and cinnamon and serve immediately.

Nutrition Facts : Calories 390 kcal, Carbohydrate 100 g, Cholesterol 0 mg, Fiber 16 g, Protein 7 g, SaturatedFat 0 g, Sodium 8 mg, Sugar 68 g, Fat 1 g, ServingSize 1-2 oranges (serves about 2), UnsaturatedFat 0 g

HOW TO MAKE EASY MOROCCAN SPICED ORANGES



How to Make Easy Moroccan Spiced Oranges image

I prefer to leave the skin on for the color as well as being easier to use your hands to eat with. You can prepare the dish and refrigerate, but don't sprinkle the sesame seeds until just before serving.

Provided by Compass & Fork

Categories     Dessert

Time 5m

Yield 4 people

Number Of Ingredients 3

1 tsp sesame seeds (toasted)
2 orange (Navel oranges are seedless, Valencia also good)
1/2 tsp cinnamon, ground

Steps:

  • Dry toast the sesame seeds by heating a small pan over medium heat. Add the sesame seeds and stir continuously until they change color to a golden brown. Remove the sesame seeds from the hot pan to a saucer or small bowl.
  • Cut the orange into half inch (1.5cm) slices, leaving the skin on. Then cut each slice in half vertically, as pictured. Arrange on a plate. Sprinkle evenly with the cinnamon. You can optionally refrigerate the sliced oranges until ready to serve.
  • Just prior to serving, sprinkle the toasted sesame seeds over the sliced orange and serve.

MOROCCAN SPICED ORANGES



Moroccan Spiced Oranges image

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

Provided by Charmie777

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

2 1/2 cups orange sections, cut into 1/2-inch pieces (about 6)
1/4 cup slivered almonds
2 1/2 tablespoons chopped pitted dates (about 4)
1 tablespoon powdered sugar
1 tablespoon fresh lemon juice
1/4 teaspoon cinnamon

Steps:

  • Combine first 6 ingredients in a medium bowl, tossing to combine.
  • Cover and chill 20 minutes.
  • Garnish with cinnamon if desired.
  • Serve over ice cream for dessert.

MOROCCAN SPICED ORANGES



Moroccan Spiced Oranges image

Provided by Kosher Cowboy

Number Of Ingredients 4

1 cinnamon stick
5 oranges (preferably seedless)
1 vanilla pod
2 tsp ground cinnamon (to taste)

Steps:

  • Meanwhile, peel the remaining oranges. Use a knife to get all the pith (white membrane) off.
  • Cut one of the oranges in half and squeeze the juice into a small saucepan together with the measured water and the spices. Bring it to a low simmer and then remove from the heat and leave to steep and cool for 15 minutes.
  • Cut the oranges in 1/4-inch thin slices and arrange on a large plate.
  • Pour the spiced orange juice over the orange slices. Serve with some extra cinnamon sprinkled on top.

MOROCCAN-SPICED TUNA



Moroccan-spiced tuna image

Jazz up tuna with Moroccan spices for a super fast meal

Provided by Merrilees Parker

Categories     Dinner, Lunch, Main course

Time 10m

Number Of Ingredients 6

20g pack coriander (leaves and stalks)
3 garlic cloves
½ tsp each paprika , ground cumin and chilli powder
1 tbsp lemon juice
150ml extra-virgin olive oil
4 x 8oz/200g fresh tuna steaks, each about 2.5cm/1in thick

Steps:

  • Put the coriander, garlic, spices and lemon juice into a blender and blitz to a purée. With the motor running, slowly add the olive oil until you get a smooth, thick sauce. Set aside.
  • Sit the tuna steaks in a non-metallic dish and cover with two-thirds of the sauce. Cover with cling film, then leave to marinate in the fridge for about 20 mins (or for up to 4hrs).
  • Heat a griddle pan or grill. Shake off any excess marinade, season the tuna steaks, then cook for 2-4 mins, depending on thickness for medium rare, turning once (cook 2 mins more for well done). Drizzle over the remaining sauce paste to finish. Try serving with new potatoes; for a Moroccan twist, toss melted butter, harissa spice mix and chopped coriander leaves through the potatoes.

Nutrition Facts : Calories 623 calories, Fat 45 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 54 grams protein, Sodium 0.29 milligram of sodium

SPICY ORANGE SALAD, MOROCCAN STYLE



Spicy Orange Salad, Moroccan Style image

Provided by Amanda Hesser

Categories     easy, quick, weekday, salads and dressings

Time 10m

Yield Serves 4

Number Of Ingredients 10

3 large seedless oranges
1/8 teaspoon cayenne
1 teaspoon paprika
1/2 teaspoon garlic
3 tablespoons olive oil
1 tablespoon red-wine or sherry vinegar
Salt
Freshly ground black pepper
1/3 cup chopped parsley
12 pitted black olives, preferably imported Greek or Italian

Steps:

  • Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside.
  • Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 9 grams

MOROCCAN SPICE BLEND



Moroccan Spice Blend image

For years, we've enjoyed dishes flavored with this version of ras el hanout, a Moroccan spice blend we use on everything from lamb stew to scrambled eggs. -Carol Ward, Deming, New Mexico

Provided by Taste of Home

Time 5m

Yield 1/4 cup.

Number Of Ingredients 10

1-1/4 teaspoons ground allspice
2 teaspoons ground nutmeg
1-1/2 teaspoons coarsely ground pepper
1-1/2 teaspoons ground mace
1 teaspoon ground cinnamon
1-1/2 teaspoons ground cardamom
2 teaspoons ground ginger
2 teaspoons salt
1 teaspoon ground turmeric
1/8 teaspoon saffron threads or 1/2 teaspoon additional ground turmeric

Steps:

  • Combine all ingredients; store in an airtight container.

Nutrition Facts : Calories 3 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 197mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

MOROCCAN ORANGE BEEF



Moroccan Orange Beef image

A Moroccan-inspired dish of warming and citrus flavors that that really ended up better than I expected. Best served hot over rice.

Provided by JohnCrane

Categories     Main Dish Recipes     Roast Recipes

Time 2h

Yield 10

Number Of Ingredients 17

2 ½ pounds boneless beef chuck roast
2 teaspoons salt, divided
2 tablespoons canola oil
1 medium white onion, coarsely chopped
1 tablespoon minced garlic
1 tablespoon ground ginger
½ tablespoon ground allspice
½ tablespoon ground cinnamon
1 cup sweet red wine
2 cups water
1 (6 ounce) can tomato paste
1 tablespoon honey
½ teaspoon red pepper flakes
½ cup orange juice
⅓ cup sweetened dried cranberries (such as Craisins®)
2 mandarin oranges, segments halved
9 dried pitted prunes

Steps:

  • Season beef with 1 teaspoon salt.
  • Heat oil in a 4-quart Dutch oven over medium-high heat until shimmering. Sear beef in the hot oil, 3 minutes per side. Remove to a plate.
  • Saute onion and garlic in the Dutch oven until soft, about 5 minutes. Add ginger, allspice, and cinnamon; stir for 1 minute. Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water, tomato paste, honey, red pepper flakes, and remaining salt.
  • Cut seared beef into 1-inch cubes and return to the pot. Bring to a boil; reduce heat and let simmer, covered, for 1 hour. Add orange juice, sweetened dried cranberries, mandarin oranges, and prunes; let simmer, uncovered, for another 20 minutes. Serve.

Nutrition Facts : Calories 328.3 calories, Carbohydrate 17.2 g, Cholesterol 62.6 mg, Fat 18.4 g, Fiber 2 g, Protein 19.7 g, SaturatedFat 6.3 g, Sodium 647.4 mg, Sugar 12.1 g

SPICED ORANGES



Spiced Oranges image

I found a recipe similar to this in one of Claudia Roden's books and then gave it my own twist. This is a deliciously fragrant dessert, best served with a dollop of very thick cream or the best available icecream! Ras el Hanout is a Moroccan spice mix which I buy from Herbies in Sydney, or you can blend it yourself.

Provided by Amanda in Adelaide

Categories     Dessert

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

2 cups fresh squeezed orange juice
2 oranges, zest of
1/2 cup sugar
2 teaspoons ras el hanout spice mix
1 teaspoon rose water
8 oranges

Steps:

  • Peel oranges, removing all pith. Slice thickly and arrange in shallow dish.
  • Place orange juice, sugar, zest and Ras el Hanout in saucepan and bring to boil stirring to dissolve sugar.
  • Boil for about 5-10 minutes to reduce and thicken syrup.
  • Remove from heat, add rose water then cool.
  • Pour syrup over orange slices.
  • Serve cold.

Nutrition Facts : Calories 183.8, Fat 0.4, SaturatedFat 0.1, Sodium 0.8, Carbohydrate 45.8, Fiber 4.4, Sugar 39.9, Protein 2.2

SPICED PEARS WITH ORANGES AND CARAMEL SAUCE



Spiced Pears with Oranges and Caramel Sauce image

Provided by Bahija

Categories     Dessert     High Fiber     Pear     Spice     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

4 7-to 8-ounce Anjou pears, peeled
3/4 cup sugar
1/4 cup plus 2 tablespoons water
1/4 cup (1/2 stick) unsalted butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ras-el-hanout*
4 1/4- to 1/2-inch-thick orange slices
1/4 cup sliced almonds, toasted

Steps:

  • Using melon baller and starting from bottom, core each pear. Cut thin slice off bottom of each pear to make level.
  • Stir sugar and 1/4 cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 5 minutes. Remove pan from heat; whisk in butter, then 2 tablespoons water.
  • Stand pears in caramel sauce in saucepan. Sprinkle cinnamon over. Cover and cook over low heat 10 minutes. Uncover; sprinkle with ras-el-hanout. Cover and continue to cook until pears are tender, occasionally spooning caramel sauce over pears and shaking pan so pears don't stick, about 15 minutes. Arrange orange slices around pears; spoon caramel sauce over. Cover and simmer until orange slices soften, about 5 minutes.
  • Place orange slices on plates. Stand pears atop orange slices. Spoon caramel sauce over and sprinkle with almonds. Serve warm or at room temperature.
  • *A Moroccan spice blend available at some specialty foods stores and Middle Eastern markets, and by mail from The Spice House (312-274-0378; thespicehouse.com).

SPICED ORANGES



Spiced Oranges image

Serve these sweet-sour oranges like a chutney.

Provided by Martha Stewart

Yield Makes 2 quarts

Number Of Ingredients 6

9 Valencia or blood oranges, scrubbed and sliced 1/4-inch thick
4 cups sugar
2 cups white-wine vinegar
2 cinnamon sticks
10 whole cloves
15 black peppercorns

Steps:

  • Place orange slices in a large stainless-steel saucepan; cover with cold water. Simmer until skins are tender, about 1 1/4 hours.
  • Remove oranges with a slotted spoon; place in a colander to drain. Discard water.
  • Combine sugar and vinegar in the same saucepan; stir over low heat. Bring to a boil. Add spices; simmer 10 minutes.
  • Add oranges and simmer, covered, for 40 minutes, or until skins are translucent. Cool.
  • Layer oranges in sterilized jars, cover with syrup, and seal. The oranges can be used right away, but the flavor will be improved by waiting 4 to 6 weeks.

MOROCCAN-SPICED CHICKEN SKEWERS



Moroccan-Spiced Chicken Skewers image

Amazing chicken skewers my mom used to make when I was younger. These are great fresh of the grill and even better reheated. I love to meal prep this and take with me to work.

Provided by VikingCook

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 5h55m

Yield 4

Number Of Ingredients 22

¼ cup extra-virgin olive oil
¼ cup chopped fresh mint leaves
¼ cup chopped fresh cilantro
2 tablespoons fresh lemon juice
2 teaspoons honey
1 ½ teaspoons kosher salt
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
¼ teaspoon ground cayenne pepper
4 (6 ounce) skinless, boneless chicken breast halves, cut into 1 1/2 inch cubes
2 cups whole-milk Greek yogurt
½ cup fresh lemon juice
¼ cup finely chopped mint leaves
2 cloves garlic, minced
1 teaspoon finely grated fresh lemon zest
1 teaspoon kosher salt
2 green bell peppers, cut into cubes
1 small red onion, cut into 8 wedges
bamboo skewers, soaked in water for 30 minutes

Steps:

  • Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.
  • Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours.
  • Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.
  • Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.

Nutrition Facts : Calories 496 calories, Carbohydrate 17.1 g, Cholesterol 119.4 mg, Fat 28.5 g, Fiber 2.2 g, Protein 42.8 g, SaturatedFat 8.2 g, Sodium 1355.5 mg, Sugar 10.3 g

MOROCCAN SPICED FRUIT & NUT BREAD



Moroccan Spiced Fruit & Nut Bread image

Red pepper flakes combined with the cinnamon and allspice give each slice of this bread a subtle hint of warmth. -Donna Marie Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (16 pieces) and 1/2 cup butter.

Number Of Ingredients 22

1/2 cup chopped dried apricots
1/2 cup chopped dates
1/4 cup orange juice
2 cups all-purpose flour
1/2 cup sugar
1/4 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon crushed red pepper flakes
2 large eggs, room temperature
3/4 cup 2% milk
1/4 cup unsalted butter, melted
1 tablespoon grated orange zest
1/3 cup sweetened shredded coconut
1/4 cup chopped pecans
ORANGE BUTTER:
1/2 cup unsalted butter, softened
4 teaspoons confectioners' sugar
2 teaspoons grated orange zest
4 teaspoons orange juice

Steps:

  • Preheat oven to 350°. In a small saucepan, combine apricots, dates and orange juice; bring to a boil. Cook, uncovered, 1 minute. Remove from heat; let stand, covered, 10 minutes., In a large bowl, whisk flour, sugars, baking powder, salt and spices. In a another bowl, whisk eggs, milk, melted butter and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in coconut, pecans and apricot mixture., Transfer to a greased 9x5-in. loaf pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool., In a small bowl, beat remaining ingredients until blended. Serve bread with orange butter.

Nutrition Facts : Calories 238 calories, Fat 12g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 186mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.

More about "moroccan spiced oranges recipes"

MOROCCAN-SPICED ORANGES RECIPE | MYRECIPES
moroccan-spiced-oranges-recipe-myrecipes image
2006-05-23 Directions. Instructions Checklist. Step 1. Combine first 6 ingredients in a medium bowl, tossing to combine. Cover; chill 20 minutes. …
From myrecipes.com
5/5 (4)
Calories 167 per serving
Servings 4


MOROCCAN SPICE RUB | EASY HOMEMADE BLEND - BIFFEN'S KITCHEN
2018-10-03 Moroccan Spice Rub. My Moroccan spice rub came from my travels around Morocco in 2018. I became good friends with the locals in Taghazout who kindly took me to the Souk El Had d’Agadir market (40 mins away) to get the best spices for the best price!. I paid 200 Moroccan Dirham for 1 kg for my Chicken and Halloumi Moroccan Wrap recipe. They will try …
From biffenskitchen.com


MOROCCAN SPICED SALMON RECIPE - THERESCIPES.INFO
Moroccan Salmon & Couscous Recipe | Tesco Real Food great realfood.tesco.com. Sugars 5g 6% Salt 1.7g 28% of the reference intake Carbohydrate 38.5g Protein 31.8g Fibre 0.8g Method To make the couscous, heat the oil in a pan. Add the onion and cook for 10 minutes over a low heat. Stir in the garlic and cook for another minute. Add the couscous ...
From therecipes.info


MOROCCAN ORANGE CAKE | KITCHEN CONFIDANTE
2013-03-17 Preheat the oven to 350˚F. Line the base, grease, and flour an 8×2-inch round cake pan. Mix together the breadcrumbs, sugar, almonds, and baking powder. Whisk the oil with the eggs, then pour the egg mixture into the dry ingredients and …
From kitchenconfidante.com


MAKING MOROCCAN MARINATED OLIVES - AUTHENTIC RECIPE
2018-09-21 Instructions. In a bowl, mix all the ingredients except the olives. Add the olives and mix well making sure they are well coated with the spices. Reserve in a glass jar and keep in the fridge up to 1 week.
From moroccanzest.com


MOROCCAN ORANGES WITH CINNAMON AND ORANGE FLOWER …
2017-10-24 Peel the oranges and remove the pith. Slice the peeled oranges anywhere between 0.2" (5 mm) to 0.4" ( 1 cm) thick. Add the other ingredients and toss the oranges delicately around. Cover with cling film and place in the fridge to chill and macerate for at least an hour. Arrange on dishes and give a last sprinkle of cinnamon.
From tasteofmaroc.com


10 BEST MOROCCAN SPICED LAMB TAGINE RECIPES | YUMMLY
2022-05-27 lemon zest, red wine, mint, raisins, cinnamon, orange juice, cumin and 18 more Moroccan Lamb Tagine SuperGolden Bakes ground cumin, tomato paste, canned diced tomatoes, honey, light olive oil and 13 more
From yummly.com


MOROCCAN ORANGE SHEET PAN CHICKEN - FAMILYSTYLE FOOD
2019-12-07 Instructions. Preheat oven to 450 (230C) degrees. Arrange the chicken on a large rimmed baking sheet. Add the red onion, carrots, orange, green onions, garlic, dates and ginger to the chicken. Pour over the olive oil and sprinkle …
From familystylefood.com


MOROCCAN-SPICED ORANGE SLICES IN ORANGE BLOSSOM WATER
2017-12-31 Peel the oranges and cut away all of the white pith and outer membrane. Slice each orange across the core into 1/4-inch (1/2 cm) slices, 6 per orange, reserving. any juice that runs off. Push out and discard any spongy white core. Fan the slices in concentric circles, slightly overlapping the fruit, on a large round serving platter.
From lifesafeast.net


EASY MOROCCAN ORANGE CAKE (MESKOUTA) RECIPE - TASTE OF …
2021-08-10 Add it to the eggs and sugar mixture and stir lightly to combine. Pour in the orange juice and beat until smooth. Mix in the vanilla and orange zest. Pour the batter into the prepared cake pan. Bake in the oven for approximately 40 minutes, or until the sides of the cake pull away from the pan and the cake tests done.
From tasteofmaroc.com


EASY HOMEMADE MOROCCAN ORANGE CAKE (MESKOUTA) RECIPE
2022-05-16 Preheat the oven to 350 F / 180 C. Grease and lightly flour a tube pan or loaf pan. Beat together the eggs and sugar in a large bowl using an electric mixer or by hand, until thick. Gradually beat in the oil. Whisk together the flour, baking powder, and salt in a medium bowl, and then add it to the egg-sugar mixture.
From thespruceeats.com


MOROCCAN SPICED TEA LOAF RECIPE | GOOD FOOD
2018-07-24 2. Preheat the oven to 190C (180C fan-forced), and line a 1-litre loaf tin with baking paper. 3. Sift the flour, ras-el-hanout and salt together in a large bowl, then add the brown sugar. Add the fruit mixture (including the liquid) and the egg, stirring until combined. The batter should be a dropping consistency – if it is too thick, add a ...
From goodfood.com.au


MOROCCAN BEEF TAGINE RECIPE WITH MOROCCAN SPICES
2015-05-29 Moroccan Beef Tagine. Ras el hanout: Mix together 2t cinnamon, 2t cumin, 1t coriander, 1t allspice, 1t turmeric, 1t cayenne pepper, 1t mint, 1t ground cloves in a glass jar. Mix about 2t (or as much as needed) of ras el hanout to coat the beef. Set aside beef for an hour or up to overnight.
From abercrombiekent.com


FLOURLESS MOROCCAN ORANGE AND ALMOND CAKE - THE CAROUSEL
2021-07-14 Place the unpeeled fruit in a food processor and purée until smooth. Preheat the oven to 170°C (340°F). Lightly grease and flour two 8 x 25 cm (31/4 x 10 in) loaf (bar) tins. Put the almond meal and baking powder in a large bowl, combine well and set aside. Using an electric mixer fitted with a whisk attachment, whisk the sugar and eggs on ...
From thecarousel.com


THE QUEEN OF ORANGE DESSERTS (MOROCCAN RECIPE) – MOROCCANZEST
2018-09-18 Instructions. In a small bowl, mix the orange juice with the orange blossom water and honey. Reserve in a cool place. Delicately peel the oranges then cut them into round slices. Arrange the orange slices in a serving dish. Sprinkle them evenly with the cool juice you already prepared. Lightly sprinkle with cinnamon.
From moroccanzest.com


MOROCCAN SPICED OLIVES RECIPE | EPICURIOUS
2009-03-17 Cook garlic in oil in a 10-inch heavy skillet over medium heat until garlic is golden, about 2 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in …
From epicurious.com


MOROCCAN-SPICED TURKEY WITH AROMATIC ORANGE PAN JUS RECIPE
Seal bag; snip off 1 bottom corner of bag. Drain stock mixture into a medium saucepan, stopping before fat layer reaches opening. Add orange juice to pan; bring to a boil. Cook 3 minutes or until slightly thickened. Stir in remaining 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper. Serve sauce with turkey.
From myrecipes.com


SPICY MOROCCAN ORANGE COUSCOUS SALAD RECIPE - A FARMGIRL'S …
2021-06-04 In a large saucepan over medium heat, toast the almonds, stirring frequently, just until lightly browned and fragrant. Remove to plate to cool. Return saucepan to medium heat. In a small bowl, combine the cumin, ginger, cloves, cinnamon, turmeric, and cayenne. Add mixed spices to the saucepan and gently toast until fragrant, only about 30 to 60 ...
From afarmgirlsdabbles.com


10 BEST MOROCCAN SPICED RICE RECIPES | YUMMLY
2022-06-03 COCONUT PINEAPPLE SPICED RICE WITH NUTS Healthy Recipes Tips. lemons, smoked paprika, ginger, red pepper flakes, medium onion and 13 more. Moroccan Spiced Pumpkin + Chickpea Stew Happy Hearted Kitchen, Whole Foods. Whole Grains. Whole Hearted. coconut oil, dried currants, fresh ginger, dried apricots, rice and 16 more.
From yummly.com


MOROCCAN ORANGE CAKE - LITTLE SPICE JAR
2020-06-14 Add the eggs into the bowl and beat the sugar mixture with eggs until thick. Gradually beat in the butter. Stop the mixer and scrape down the bowl if necessary. Add dry ingredients all at once. Then add the orange juice, vanilla extract, orange blossom water, rose water, orange food coloring, and saffron. Beat until smooth.5.
From littlespicejar.com


MOROCCAN SPICE MIX RECIPE | EATINGWELL
Grated zest of 1 orange, (1 tablespoon) 2 teaspoons ground cumin. 2 teaspoons ground coriander. 2 teaspoons ground ginger. 1 teaspoon hot chili powder. 1 teaspoon coarsely ground pepper. ½ teaspoon turmeric. ½ teaspoon ground cinnamon. ½ teaspoon salt, preferably kosher.
From eatingwell.com


MOROCCAN SPICED COUSCOUS - THE JOURNEY GIRL
2016-04-13 In a medium sized sauce pan, heat the Olive Oil. Add the Garlic, Onion and chopped Carrot. Saute' until the onion is soft and translucent, about 5 minutes. Pour the Orange Juice and the Water into the saucepan. Raise the heat and bring it to a boil. Remove the pan from the heat. Stir in the Couscous, Peas and the Spice Mixture.
From thejourneygirl.com


MOROCCAN SPICED COUSCOUS WITH ORANGE INFUSION | RECIPE
1/4 cup slivered almonds toasted. Method. In a saucepan on medium high heat, cook onions and garlic until translucent. add spices, salt and pepper and cook until combined and it forms a bit of a paste. 1-2 minutes. stir in orange juice and chicken stock. add raisins and dried apricots. continue to cook at medium heat for 2-3 minutes. stir in ...
From wozzkitchencreations.com


BEST MOROCCAN CHICKEN RECIPE - THE MEDITERRANEAN DISH
2019-02-05 1. First, pat the chicken dry. Season lightly with salt (remember, you will be adding olives later, so easy on the salt.) Then apply the spice rub all over the chicken. Leave it at room temperature for 40-45 minutes to marinate. If you have the …
From themediterraneandish.com


HOMEMADE MOROCCAN SPICE MIX RECIPE - THE WANDERLUST KITCHEN
2014-04-14 This Moroccan spice mixture calls for six ground spices: Ginger, White Pepper, Coriander, Turmeric, Allspice, and Cinnamon. You can use each of these spices for many other recipes and mixtures, so go ahead and invest in a good bottle of each. If you know you’ll use it all up, you can make a large batch of the spice mixture and store it in one ...
From thewanderlustkitchen.com


RECIPE REDUX: SPICY ORANGE SALAD, MOROCCAN STYLE, 1980
2010-04-07 1. Make the spice mixture by stirring together the spices in a small bowl. Preheat the oven to 350 degrees. 2. In a large, ovenproof stew …
From nytimes.com


AUTHENTIC MOROCCAN COFFEE RECIPE (WITH 6 SPICES!)
2022-01-11 Pour between 180 g and 200 g of boiling water over the coffee-spice mixture. Start a timer. Wait 1 minute before pouring the remaining water up to a total of 900 g (32 oz). After 4 minutes, press the plunger on the French press with even pressure. Try to move the plunger slowly and smoothly.
From coffeeaffection.com


MOROCCAN SPICED ORANGE COUSCOUS - FOOD & NUTRITION MAGAZINE
2019-04-29 Bring to a boil. Stir in the couscous, turn off the heat and cover the pot with the lid. Set aside for 5-7 minutes. Remove lid and fluff with a fork. Transfer cooked couscous to a large mixing bowl. In a small bowl, whisk together the last ¼ cup FLOJ, the reserved 3 tablespoons olive oil, red wine vinegar, salt and pepper.
From foodandnutrition.org


PAN-SEARED MOROCCAN SALMON RECIPE | LEITE'S CULINARIA
2020-01-11 In a small bowl, mix together the chile powder, cumin, cinnamon, and salt. Pat the salmon dry and rub the spice mixture on the top side of each salmon fillet. Heat 1 tablespoon of the oil in a skillet. Add the salmon, spice side down, and cook 2 minutes over high heat. Turn and cook to the desired doneness, about 2 minutes longer for rare ...
From leitesculinaria.com


MOROCCAN SPICED NUTS RECIPE - EASY HOMEMADE GIFT
Arrange nuts in one layer on a large cookie sheet. Roast in a 350-degree oven for 15 - 20 minutes. Combine all spices in a large bowl. Toss roasted nuts with the spice mix. Spread spice covered nuts on a piece of parchment to dry out. Bag up for gifts or keep in an airtight container.
From hearthandvine.com


QUICK MOROCCAN SPICED CHICKPEAS - MAY I HAVE THAT RECIPE?
2021-02-02 Instructions. In a small bowl, combine sweet paprika, cumin, turmeric, salt and black pepper. Heat olive oil in a medium nonstick skillet. Add chickpeas and spices and toss gently, so the chickpeas are well coated with oil and spices. Cook over medium heat for 2 …
From mayihavethatrecipe.com


MOROCCAN SPICED GRILLED STEAK - THE COMPLETE SAVORIST
2020-05-11 Pre-heat the grill; using a grill brush, clean off any residue from last usage. Open and pat each steak dry. Sprinkle roughly 1 teaspoon of the spice blend on each side of the steaks, rub in thoroughly. Sprinkle the fresh zest over each side of steaks, rubbing it into the spices on the steak.
From thecompletesavorist.com


MOROCCO ORANGE BLOSSOM FRUIT SALAD RECIPE - THE SPICE HOUSE
Sprinkle with the suggar, and add orange blossom water. Toss all well together to make sure all the fruit is coated. Add the fresh figs at the end as they tend to be much more delicate. Let the fruit stand 1-2 hrs (or preferably overnight) before serving. Serve with the fruit with its "juice", topped with pieces of walnuts.
From thespicehouse.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #low-protein     #healthy     #desserts     #salads     #fruit     #easy     #european     #beginner-cook     #low-fat     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #healthy-2     #low-in-something     #citrus     #oranges

Related Search