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Catalot Moroccan Recipes

Chicken With Olives

Servings: 8

4 Pounds Chicken
2 1/2 Tablespoons Oil
2 Onions -- sliced
Salt And Pepper -- to taste
1/4 Teaspoon Ginger
1 Teaspoon Paprika
1 Onion -- finely chopped
1/2 Pound Green Olives
1 Lemon Lemon Juice

Heat the oil in large sauce pan. Add 3/4 cup water gradually. Add onion slices, sprinkle with spices. Lay chicken on top. Cook over low heat, covered, one hour. Add finely chopped onion. Cook for another 1/2 hour. Place pitted olives in pan of cold water, bring to boil for 1 minute. Drain water. Add olives to pan. Cook for 5 minutes. Just before serving squeeze on lemon.

Serving Ideas : Serve with rice or cous-cous




Moroccan Baked Fish

Recipe Based on: Ethnic Cuisine
Servings: 4

2 Pounds Fish Fillet
2 Tablespoons Butter
1 Tablespoon Cumin
1 Teaspoon Coriander
1/2 Teaspoon Cinnamon
1 Clove Garlic -- chopped
1/2 Teaspoon Salt
Pepper -- to taste
1 Large Onion -- sliced
Cilantro -- garnish
Lemon Juice -- garnish

soften butter and combine with spices. spread on sides of fish. Place fish on foil and cover with onion slices. wrap fish securely. Place in 400 degree oven for 30-40 minutes.

NOTES : Halibut, cod, swordfish, or sea bass.




Moroccan Spiced Olives

Servings: 10 - Appetizers.

1 Teaspoon Cumin seeds
1 Teaspoon Fennel seeds
1 Teaspoon Coriander seeds
1/4 Teaspoon Cardamom -- ground
1 Pinch Crushed red pepper flakes
1 Pinch Nutmeg -- ground
1 Pinch Cinnamon
1 Tablespoon Olive oil
1 1/2 cups Green olives -- brought to
room temperature
1 tablespoon Lemon juice
1 tablespoon Orange juice
3 Garlic cloves -- minced

Heat first 8 ingredients in a small skillet over medium heat until fragrant, about 2 minutes. Remove from heat & add olives & toss to coat. Stir in remaining ingredients. Refrigerate in an airtight container for at least 4 hours or up to 3 weeks. The longer the marinate, the better they taste. Drain & serve at room temperature.




Morrocan Chickpea Lentil Soup

Recipe based on: Veggie Life Magazine Servings: 10

1 Medium Onion -- sliced
3 Cloves Garlic
1 Medium Chipotle Pepper
2 Stalks Celery -- chopped
2 Teaspoons Olive Oil
1/2 Teaspoon Cinnamon
1/2 Teaspoon Ginger
1/2 Teaspoon Turmeric
6 Cups Stock
1 1/3 Cups Lentils -- rinsed
2 Cans Chickpeas
14 Ounces Stewed Red Ripe Tomatoes
1/2 Cup Cilantro -- finely chopped
1/4 Cup Lemon Juice
Salt And Pepper -- to taste

saute onion, celery, garlic and pepper until softened. add cinnamon, ginger and turmeric. Stirring thoroughly. add stock and lentils. bring to boil, reduce heat, cover simmer 45 minutes. add chickpeas and tomatoes. cook another 15 minutes. stir in lemon juice, cilantro and salt and pepper. serve immediately.




Casablanca Couscous

Servings: 4

1 Cup Couscous
1 1/2 Pounds Tofu -- cubed
1 Onion -- chopped
1 Cup Carrots -- sliced
1 Cup Celery -- sliced
1 Cup Mushrooms -- sliced
1/2 Cup Walnuts -- chopped
1 Can Chickpeas
1 Can Tomato Sauce
1/2 Cup Raisins
1 1/2 Cups Water
2 Teaspoons Curry Powder
1/4 Teaspoon Cayenne
1 Teaspoon Paprika
1 Teaspoon Salt

In large pan, brown tofu, onion, carrots, celery, mushrooms, nuts. Add remaining ingredients, bring to boil, cover and simmer for 40 minutes. Couscous: Boil 1-1/2 cup water with 2 tablespoon oil. Add couscous, stir, cover, reduce heat and simmer for 5 min. Serve vegetables over steaming couscous.


Other Recommended Cookbooks for Moroccan Cooking

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