Tag Archives: Moroccan

Slow Cooker Moroccoan Beef Tangine

I love this one pot recipe, so delicious and rich. You can make couscous or rice with this recipe. I many times eat is as a stew, nothing added! This recipe makes 4-6 servings of deliciousness.Moroccoan Beef Tangine

Ingredients
2 tablespoons oil
2 pounds cubed stew beef
1/2 tablespoon salt
1/4 tablespoon black pepper
1  tablespoon garam masala
2  tablespoons ground cumin
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 tablespoon sweet paprika
1/2 tablespoon chili powder
1 large onion, diced
4 cloves of garlic, minced
1/4 cup coriander
1 16 ounce can of stewed tomatoes
1 6 ounce can of tomato paste
2 cups beef stock
1 small pumpkin, seeded and diced
1/4 cup dried prunes or apricots, minced (leave out if desired, for my low-carb meals I do not add this at all and instead use dried sugarless cherries)
1 16 ounce can of chickpeas, drained and rinsed (for low-carbers use soy balls that are soaked in hot water instead)
4 tablespoons slivered almonds

Couscous, a low-carb couscous alternative or rice

Directions
Combine the spices together and rub massage it into the beef and allow it to marinate in the refrigerator overnight or for a minimum of an hour.

Bring a large pot to medium heat, add oil and brown meat.

Throw all of the ingredients but the chick peas in the slow cooker and set on medium heat for 6 hours.

Add the chick peas and prunes and cook for another 30 minutes.

Serve with slivered almonds sprinkled on top for added crunch.

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One Pot Moroccan Lemon and Green Olive Chicken

This is an easy 1 pot meal that is flavorful and exotic, the perfect blend of spices is infused through the chicken and couscous. You can cook the chicken separately to create a low-carb meal or add the couscous to make it a complete meal for your family. This recipe feeds 4 very hungry people.

IngredientsMoroccan Chicken
1 tablespoon olive oil
2 lbs chicken thighs, drumsticks or any other piece of chicken that has the bone in and the skin still on
1 onion, medium, peeled, quartered
2 cloves of garlic, minced
1 pinch of saffron
1/2 tablespoon ground cumin
1 teaspoon Hungarian paprika
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 lemon, juiced
the zest of 1 lemon
3 cups chicken stock
1 cup couscous
1 lemon, sliced into discs
1/4 cup pitted green olives
2 tablespoons cilantro, minced

Directions:
In large dutch oven pot, heat oil over medium heat and saute the onions until they turn golden brown, add the garlic. Once the garlic has cooked and is soft, add the chicken pieces and allow them to brown on their sides.

Stir in the next 10 ingredients (saffron, cumin, paprika, ginger, salt, pepper, lemon juice, lemon zest and chicken stock.)

Bring this to a boil, reduce the heat to a low setting and allow the mixture to simmer for 30 minutes.

Add the couscous to the mixture and keep covered for 7 minutes until it is fully cooked. If additional liquid is required, add more chicken stock.

Mix in the green olives, cilantro and lemon discs and serve.