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) !..

Ingredients:

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 

Steps:

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.

 Enjoy!

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

Steps:

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.

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 !

Ingredients:

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

Steps:

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 !

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 ..

Ingredients:

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

Steps:

 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

Moroccan chicken Rolls

These rolls are based on bastilla- a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like richness.

In this Recipe i used the Vermicelli and some mushrooms with the Chicken.  

Ingredients:

1    Whole Chicken , Cleaned , Drained and cut into Peaces

1    Chopped Onion

2    TBS chopped cilantro and parsley 

1    Teaspoon salt 

1    Teaspoon Ginger

1    Teaspoon Black pepper 

1    Teaspoon Turmeric 

1/4 Teaspoon Cinnamon 

1/2 Teaspoon of Pure Saffron in 2 TBS water 

2    Cloves of Garlic Minced

1    Cup of Water

1/2 Cup Cooked vermicelli 

1/2 Cup of Chopped  Mushrooms

phyllo dough , Spring rolls or Egg rolls sheets ( I used the Egg rolls )

Olive Oil

Melted Butter or an Egg to Form The rolls
Ground White Sugar
Ground Cinnamon

Steps:

1- in deep pan with a cover , in medium Heat  poor a 2 TBS of olive oil add the Onion , Minced Garlic and the Chicken Add the salt , Black pepper  , Turmeric , Ginger , Chopped parsley and cilantro , Mix your chicken in the spices and poor the pure Saffron and Mix again.

2- Add the 1 Cup of water and Cover let it simmer for about 30 min then Add the Mushrooms and cover again and let simmer for an other 30 min.

3- After 1 Hour your Chicken will be done , Transfer chicken with tongs to a bowl, reserving cooking liquid.When cool enough to handle, shred chicken, discarding skin and bones, and transfer to the cooking liquid in your saucepan , Add the Cooked Vermicelli and Mix well all the ingredients.

4- Put 1 phyllo sheet on a work surface Halve buttered phyllo stack crosswise, then arrange 1 half with a long side nearest you. Spread 1/4 cup chicken filling in a narrow strip along edge nearest you, then roll up filling tightly in phyllo, Brush the edge with egg Yolk to close it. If you use the Egg rolls Follow the same steps to Roll an Egg roll.

5- Heat the Frying Oil in deep Frying pan and make sure you Flip your Moroccan Chicken rolls so they can be Golden Brown From Each side Once they are Done, remove to Absorbent Paper to remove any access of Oil , when it cool Sprinkle with ground white sugar and some Cinnamon if Desired !

Enjoy!


P.S: If you Choose to bake the Rolls , Brush each one with some melted Butter and Bake in a preheated 350°F oven Until Golden Brown .

Parmesan stuffed Puff Pastery

Parmesan , cream cheese with Jalapenos and  bell peppers give this recipe a different and Unique Flavor .

Ingredients:

1    Package cream cheese (8 Oz) at room temperature

1/4 Cup Parmesan 

5 or more sweet bell peppers ( red , orange and yellow) Diced

1    Jalapeno seeded and diced 

Salt 

Black pepper

1/8 Teaspoon of Garlic Powder

2  Packages of Puff Pastry sheets 

1  Egg ( yolk and white divided)
Sesame seeds

Steps:

1- mix the diced Jalapeno , bell peppers and the Cream cheese with the Parmesan , adding the garlic powder , salt and pepper to Taste.

2- divide the puff pastry sheets on long sheets , and cut each one on equal squares .

3- add one Teaspoon of the filling Mixture in each square  , brush the edges with the egg white and once you fold it in from of a triangle press the edges with fork .

4- Brush with egg yolk , and sprinkle with some sesame seeds .

5- Preheat the oven on 350 Degree F and Bake for 20 - 25 min , watch it carefully until it puff and brownish on the top.

(use non stick parchment paper)

Enjoy!

Moroccan Preserved Lemons

Many Moroccan and Middle Eastern recipes call for preserved lemons, lemons that have been pickled in salt and their own juices. 

It’s quite easy to make, though takes at least three weeks before the lemons are ready to use.

Ingredients:

2 or More Meyer lemons, (scrubbed, very clean & Dried)

Sea salt

Water

Sterilized quart canning jar

Steps:

1- Place 2 Tbsp of salt in the bottom of a sterilized jar.

2- Cut the lemons as if you were going to cut them in half lengthwise, 

starting from the tip, but do not cut all the way. Keep the lemon attached at the base. 

Make another cut in a similar manner

3- Pry the lemons open and generously sprinkle salt all over the insides and outsides of the lemons.

4- Pack the lemons in the jar, squishing them down so that juice is extracted.

 Fill up the jar with some lemons in half and Top with a couple tablespoons of salt.

5- fill the jar with water, seal it and let sit at room temperature for a couple days. 

Turn the jar upside down occasionally  Put in refrigerator and let sit, again turning upside down occasionally, 

for at least 3 weeks, until lemon rinds soften.

6- To use your lemons, remove a lemon from the jar and rinse thoroughly in water to remove salt. 

Discard seeds before using. Discard the pulp before using, if desired.

7- Store in refrigerator for up to 6 months.

P.S: You can add spices to the lemons for preserving - cloves, coriander seeds, peppercorns, cinnamon stick, bay leaf.

Moroccan black-eyed peas

A hearty bowl of black-eyed peas cooked with garlic, onion, tomatoes adding lemon juice and  Cumin makes it Taste even better  .

Ingredients:

1    Cup Black eyed Peas (put in Hot water for 30 min )

1    Tomato Pealed and diced 

1/2 Onion Diced 

2    Garlic Cloves 

2    TBS Fresh Chopped parsley and cilantro

1     Teaspoon Cumin 

1     Teaspoon Paprika 

1/2  Teaspoon Ground Ginger 

1/4  Teaspoon Turmeric 

1/4  Teaspoon Black pepper 

2     Teaspoon Salt to taste 

4      Cups water or vegetable stock

1      Teaspoon Tomato Paste 

Lemon Juice or Slices if desired 

Olive OIL

Steps:

1- in deep pan pour 1 to 2 TBS Olive Oil , the diced Onion , minced Garlic Cloves , Diced Tomato , stir over medium Heat for 5 min , then add the Black eyed Peas and the spice and stir in 1 Teaspoon tomato Paste and water.

2- Cover and Let cook until most of the sauce evaporate and the black eyed Peas are cooked . 

3- Turn off the Heat and add the 2 TBS of Fresh Chopped parsley and cilantro and 1 Teaspoon of Cumin with a drizzle of Olive Oil , Stir and Serve with Lemon Slices or Drizzle with Little bit of Lemon Juice to Eat .

Enjoy!