Sunday, December 1, 2013

Moroccan stuffed roasted Chicken

This is an other way for Roasted Chicken In Morocco But This time it is Stuffed With a Mix of Couscous and Almonds and dry Fruits .. That made it Little bit More Special For Holidays ( Eid el Fitr) !..


1    whole little Chicken washed and Drained 
2/3 Cup Precooked Couscous 
2    Tablespoon of Orange Blossom water
1/2 Cup Boiled Almonds ( take the skin off then Roste them and Ground Them)
1/3 Cup dry Fruits of your Choice ( I Choose Dry Raisins)
1/2 Cup of Powdered Sugar ( depend on how sweet you like it) 
1    Teaspoon Ground Ginger
4    Tablespoon Butter divided
1    Deiced Yellow Onion
1    Teaspoon Salt 
1/2 Teaspoon Ground cinnamon
1/4 Teaspoon Black pepper 
1/4 Teaspoon of Pure Saffron 
1/4 Teaspoon of Turmeric 


The Stuffing :

In a Bowl  Mix the Couscous with pinch of salt to taste , Butter , Almonds , Raisins , Sugar , Orange Blossom water , and Cinnamon Stuff your Cleaned Chicken and sew it so it will not Open while Cooking . 

The Sauce: 

1- In a big pan Cook the Diced Onion in 2 Tablespoon Butter Until it Caramelize.

2- Add the Stuffed Chicken and Sprinkle the Spices on The Top, Let it Cook for 10 Min and then add 1 Cup of water and Cook for and other 30 Min And don't forget to Turn it on the Side every 15 min.
3- After 30 Min Your Chicken Should be Ready to Go to the Over .

4- Transfer you Chicken into the Oven Pan, Cook Until well Browned for 30 to 35 Min and serve Over the Sauce with Bread and Home made Chips also a Salad of your Choice.


Monday, July 29, 2013

Homemade Naan

Naan Bread is basically just an Indian style flat bread..
It is soft, pillowy, full of lovely bubbles and so extremely versatile. .You can eat this along side of a meal to sop up gravies and Sauces, you can make flat bread sandwiches with it, top it with tomato sauce and cheese for a quick personal pizza, use it in place of tortillas for quesadillas…& so many possibilities!!


   2     Teaspoon dry active yeast
    1    Teaspoon sugar
    1/2  cup water
    2 &1/2 or 3 cups flour
    1/2  Teaspoon salt
    1/4  cup vegetable oil  or Olive Oil
    1/3  cup plain greek yogurt
    1 large egg 


1- In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. At that point, stir in the oil, yogurt and egg until evenly combined.

2-  In a medium sized bowl, combine 1 cup of the flour with the salt. Next, add the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour a half cup at a time until you can no longer stir it with a spoon (about 1 to 1.5 cups later).

3-  At that point, turn the ball of dough out onto a well floured counter top. Knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking. The dough should be smooth and very soft but not sticky.

4- Loosely cover the dough and let it rise until double in size (about 45 minutes). After it rises, gently flatten the dough and cut it into 8 equal pieces. Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.

5- Heat a large, heavy bottomed skillet over medium heat and spray lightly with non-stick spray. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the under side is golden brown and large bubbles have formed on the surface . Flip the dough and cook the other side until golden brown as well. Serve plain or brushed with melted butter.


Sunday, June 23, 2013

Sausage Pasta

It is been long time that i didn't Post any of the New recipes .. the other day i tried this Creamy sausage Pasta it is simply Delicious and satisfying.


8 Ounces Penne Pasta or any other Kind of Pasta you Like 
Sausage of your Choice
1/2 Cup Heavy Cream
2 Cups Vegetable or Chicken stock ( I used vegetable Stock)
1/2 Can tomato sauce 
1 cup mozzarella Cheese 
1 Tablespoon Olive oil 


1 - Cook pasta in large pot of boiling water , after it is fully Cooked Drain it .

 2 - Heat oil in a heavy skillet over medium heat Then Add sausage and Cook until sausage is no longer pink, stirring frequently, about 7 minutes.

3 - Add tomatoes, cream, and salt , Simmer until mixture thickens slightly, about 4 minutes Then add the Mozzarella.

4 - Bring sauce to a simmer.

5 - Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes.

6 - Sprinkle with parsley , and Serve .


Italian Chicken Pastina

This Pasta Dish is really Good , I got the recipe online and it was the first Chicken pasta dish that i found really nice , i add some spices to it and i skipped using the Bread Crumbs .


1 Cup Pastina pasta (or any small pasta) 
2 Tablespoons olive oil
1 Cup cubed chicken breast 
1 Clove garlic, minced
1 Can diced Flavored tomatoes with juice 
1 Cup shredded mozzarella
1/4 Cup chopped fresh flat-leaf parsley
1/4 Teaspoon  salt
1/4 Teaspoon freshly ground black pepper
1/8 Teaspoon ground ginger 
1/4 Teaspoon of paprika
1/4 Cup cheese mix
1/4 Cup grated Parmesan
1 Tablespoon butter, plus more for buttering the baking dish


1- Preheat the oven to 400 degrees F.

2- Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

3- Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, ginger, paprika and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the cheese mix and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Moroccan Mallow Salad with Lemon Juice and Olives - Bakoula

Common mallow (khoubiza or bakoula) grows wild in Morocco, and it's not unusual to see people gathering the leaves from fields.. They're also sold in large bunches in the markets . The leaves are chopped, steamed and then sauteed with olive oil, spices, olives and preserved lemons. The resulting cooked salad is eaten as a dip with Moroccan bread.
I Used in here some Greens and spinach leaves since i don't have any mallow so The nutrition is high and the result is the Same.  

Ingredients :

1/2 lb. (250 g) mallow leaves or a Mix of Collar Greens and spinach, stems removed (about 8 cups, packed)
1/2 cup olive oil
1/2 cup chopped parsley or cilantro, or a mix
4 cloves garlic, finely chopped or pressed
1 1/2 teaspoons paprika
1 1/2 teaspoons cumin
1/2 teaspoons salt, or more to taste
1/4 teaspoon cayenne pepper
1 to 2 tablespoons lemon juice
1 handful of red or Green olives


1- Wash the mallow or the Greens and spinach leaves Mix very well several times in a large bowl of water. Drain thoroughly. Finely chop the leaves, place them in a steamer, and steam over simmering water for 15 to 20 minutes, until the leaves darken and are tender.

2- Squeeze out any excess liquid from the steamed leaves, and transfer them to a skillet. Add the remaining ingredients (except for the olives), stir to mix, and saute over medium heat for 5 to 10 minutes, until the parsley is wilted and the flavors have blended. Adjust seasoning if desired.

3- Serve warm or at room temperature, garnishing the salad with the olives and preserved lemon rinds if u have any.

Saturday, April 13, 2013

Home made Calzone

Calzones are a favorite in any house, not only for a relaxed weekend dinner but also for wrapping up, freezing, and eating for lunches or Dinners all week ...

This recipe is so Simple and Tasty !


For The Pizza Dough:

2    Cups of all-purpose Flour
2    TBS powdered Milk 
1    Teaspoon Salt 
1    TBS Yeast 
1    TBS Olive Oil
1    TBS Sugar
Warm water to gather the Dough

For the Filling :

Tomato Sauce ( Can )
Fresh or Dried Garlic 
2 Cups shredded Mozzarella Cheese 
 Mushrooms as needed 
Pepperoni as needed 
Black pepper 
2 TBS Dried Oregano 
Egg yolk 


1- Form your Pizza Dough : add the sugar on the Yeast in a Bowl Mix with 1/4 Cup of warm water and let it rest to Foam , then in an other Bowl pour the Flour with the salt and the Olive oil and the powdered Milk Mix and Add the Yeast Form and Mix with some more warm water to Form your Dough then  let it aside to Rise for 1 hour Covered in Plastic Bag in warm Place .

2- After your Dough is Ready Divide it on equal 2 balls , Rub some Flour on Each so You can Roll Each one in Circle using a Rolling pin , put it on your Oven pan with a non stick paper on , Then in the Half of it pour some tomato Sauce , sprinkle some salt Black pepper and some Dried Garlic on , add Mushrooms , then the 1 Cup Mozzarella cheese , sprinkle 1 TBS dried Oregano and then Add the pepperoni on the Top .

3- Fold the other half of the Dough over the Filling and Close the edges by folding with your fingers or using a fork .

4- Brush the Top with the Egg Yolk and using a toothpick make a little holes on the Top to allow the air to circle in your Calzone and not form bubbles while Cooking.

5- Cook in The oven on 350 F for 30 min or Until the Top is Golden Brown. 


Moroccan Seafood Rice

This recipe is Good for Seafood i usually use only Shrimp when i make it But you can Always add any Seafood of your Choice , it is a Dish Full of Flavors and  Easy to Make !


1/4 Onion Chopped 
1/4 Red pepper Chopped 
1/4 Green Pepper Chopped 
2    Garlic Cloves minced
1    Cup of Rice ( the one of your Choice)
1    Cup of Frozen Vegetables (Carrots , Peas , Green Beans , Corn ...etc)
1/2 Cup Tomato Can (Flavored or not if you want)
1    Teaspoon Salt 
1    Teaspoon Turmeric 
1    Teaspoon Chilli Powder
1/2 Teaspoon Black Pepper
1/2 Cup Parsley and Cilantro Chopped
2    Cups of Fresh or Frozen Shrimp 
Olive Oil


1- put your Rice in The rice Cooker With 1 Teaspoon of Turmeric and 2 Cups of Water and let it Cook .

2- Pour 2 Tablespoon Olive Oil in pan and Saute Chopped Onion , Red Peppers , Garlic and Green Peppers for 5 min .

3- Add the Shrimp and then The Salt , Chilli Powder , and the Black pepper Cover and let Cook for 10 Additional Min , Then add the frozen vegetables and the Tomato Sauce Cover and let it simmer for 15 min .

4- When your Rice is Done Add it on your Shrimp Sauce and Mix Good try to do it gently so your Rice Grains stay separated.

5- Let it rest for 5 min Stir Again and Serve
Enjoy !

Thursday, February 28, 2013

Moroccan Chicken with Lemon Marinade (Mkalli M'hammer)

This is an other Moroccan way to Roast a Chicken , it gives it an other Twist , very Moist With a  lemony Flavor, This recipe is an Easy way to enjoy A Delicious Chicken Meal with your Family ..


1 whole chicken
Washing the chicken: 
warm water, 1/3 cup lemon juice, salt

Marinade Spices:  
1/2  Teaspoon salt
 2    Teaspoon ground ginger
 1/4 Teaspoon black pepper
 1/4 Teaspoon ground turmeric and a pinch of saffron
  4    Garlic cloves (crushed)
 1/4  Preserved lemon pulp (or replace with 2 tbsp lemon juice)
 2    TBS olive oil

Chicken Sauce:
 1   Small onion grated
 3   Garlic cloves (crushed)
 a   Small bunch of cilantro
 2   TBS olive oil
 1    Teaspoon salt
 1    Teaspoon ground ginger
 1/4 Teaspoon black pepper
 1/4 Teaspoon ground turmeric

Caramelized Onions:
 3    Large onions (grated)
 1    Teaspoon salt
 1    Teaspoon ground ginger
 1/4 Teaspoon  black pepper
 1/4  Teaspoon ground turmeric

Dijon Mustard Coating:
 1 Teaspoon Dijon mustard
 2  TBS vegetable oil


 Marinating the Chicken

1-First, place the chicken in a large bowl filled with warm water. Add 1/3 cup of fresh lemon juice to the water. Wash the chicken in this water and use salt to rub the chicken all over, while washing it with the lemony water. Place the chicken in a sieve over a bowl and let it drain.

2- While the chicken is draining, prepare the marinate  In a bowl, put together the marinade spices, the crushed garlic cloves, and the preserved lemon pulp chopped into a smooth paste with 2 tablespoons of olive oil and a little bit of water. Mix well with a fork. 

3- Place the chicken in a large bowl and rub it with the marinade. Make sure to cover the entire chicken and also pour some marinade in between the skin and the meat.

4- Cover the bowl with a plastic wrap, and let the chicken marinate in the fridge for at least 1 hour. Ideally, it should marinate overnight so that the chicken absorbs all the spices and the meat becomes tender.

Tip: You can actually wrap the chicken with a plastic wrap and foil, and freeze it. All you have to do is thaw the chicken the day you want to cook it and proceed as described! 

Cooking the Chicken:

1- After the chicken marinates, remove it from the bown and tuss it (either using a thread or without). The goal is to make the chicken compact so that it cooks evenly. If you don't have a thread, just make a whole in of the membranes in the rear of the chicken, inter the leg across the membrane in the whole, then push the other leg in between the first leg and the chicken body (similar to a Lotus yoga pose). You can also pin the wings to the body using a tooth pick.

2- In a large pot, add 2 tablespoons of olive oil, 1 onion (grated), and the sauce spices (salt, ground ginger, ground turmeric, black pepper, and saffron threads - saffron is optional). Cook for 3 minutes on medium heat.

3- Place the chicken in the pot, cover, and cook for 5 minutes. Turn the chicken around, and cook the other side, covered, for another 5 minutes.

4- After cooking the chicken on both sides 5 minutes each, turn the chicken so that the chicken breast is at the bottom of the pot, because chicken breast takes longer to cook. Add the cilantro to the pot, add 1 cup water (or enough water to cover half the chicken), cover the pot, and cook on medium heat, covered, for 25-30 minutes.

5- Turn the chicken to the other side, and cook covered for another 25 minutes. The cooking time will depend on how long the chicken was set to marinate. The longer it was marinating, the softer the chicken will be, and the less cooking time required.

Note: check on the level of water from time to time and add if necessary - just enough for the chicken to be cooking in liquid and not burn. You many not need to add water. 

Making the Caramelized Onions:

1- While the chicken is cooking, in a separate sauce pan, pour 2 tablespoon of olive oil. Add 3 large onions (chopped) and the spices (salt, ground ginger, ground turmeric, and black pepper).

2- Take 1/2 cup of sauce where the chicken is cooking and add it to the onions.

3- Mix well. Cook the onions on low heat for 45 to 50 minutes until they become soft and smooth. When you taste them, they should not have a 'raw' taste and should taste cooked. Stir the onions from time to time so they don't burn. 

Reducing the Chicken Sauce:

1- When the chicken is done, remove it and place it in a baking pan.

2- Remove the cilantro from the sauce, increase the heat to medium-high, and cook the sauce for 10 minutes or so, uncovered, so that the liquids evaporate and the sauce is reduced. It should become thick.  

Roasting the Chicken:

1- Place the chicken in a baking pan (from step 4). 

2-  Brush the chicken with a 'Dijon mustard' mixture, where you mix 1 teaspoon of Dijon mustard with 2 tablespoons of vegetable oil. This will give the chicken a beautiful color and more flavor!

3- Broil the chicken in the oven for 3 to 4 minutes until it gets a deep brown color. 

Serving the Chicken:

1- One the chicken is roasted, place it in a large plate.

2- Pour the hot thick chicken sauce on top and around.

3- Place the hot caramelized onions on top of the chicken and around.

4- Serve immediately with Moroccan bread or crusty bread

Wednesday, February 6, 2013

Coconut Chicken with Sweet Chili Dipping Sauce

I wanted to try This Dish since i read it in an other Blog .. and i wondered about The Taste .. Really ? Coconut on a Chicken ?!! .. Let me tell you .. it cames out wonderful ! we enjoy it yesterday specially with the Sweet Chili Dipping add a Balanced Flavor to it! 


2        Lbs Boneless, skinless chicken breasts
2        Large Eggs
1/2     Cup All purpose flour
1        Cup Panko bread crumbs
1        Cup Shredded coconut
1/2     Teaspoon salt
1/4     Cup vegetable oil, divided
1         Cup sweet chili sauce


1- Cut off any extra fat globules from your chicken breasts. Cut each breast into 6 strips, diagonally to prevent the end strips from being really short. See photos below.

 2- Prepare your breading station by gathering three bowls. In the first bowl combine the flour and salt. In the second bowl, combine the eggs and coconut milk. Whisk together until well combined. In the third bowl, stir together the panko bread crumbs and shredded coconut.

 3- Place 1/4 cup of vegetable oil in a large heavy duty skillet and heat over medium/high heat until it is just below smoking. You can test the heat by throwing in a little bit of flour. When it is hot enough, the flour will sizzle and create a lot of bubbles.

 4- While the oil is heating, dredge the chicken strips. First, coat each strip in the flour and salt mixture. Then dip each into the eggs/coconut milk and finally coat each in panko and shredded coconut. I find it easiest to coat all of them in the flour then go back and then do the egg wash and panko/coconut for each before moving onto the next.

 5- After breading the strips, the oil should be hot enough. Place about 6 strips in the pan at once. There should only be one layer in the pan and there should be about an inch between each strip. If you over crowd the pan it will get too cold and the strips will soak up a lot of oil instead of frying. Fry the strips for 2-3 minutes on each side or until they are golden brown and crispy. Place them on a plate with paper towel to drain and move on to the next batch. After a couple of batches you may need more oil so you can add the second 1/4 cup to the pan. Allow the oil to come up to temperature before frying the next batch (2-3 minutes). Because the strips are thin, they should be cooked through by the time both sides are browned. You can tell by the texture of the chicken; it should be stiff when pressed. If you cut your strips thicker, you will need to bake off the chicken after frying to make sure the insides are cooked through.

 6-When all of the strips are done frying, serve immediately with sweet chili sauce to dip in.