Feeds:
Posts
Comments

Posts Tagged ‘Moroccan’

I blogged about making Shaksuka on my healthy living blog a few nights ago. I was surprised that it received a lot of positive feedback and quite a few people have indicated that they would like to make this dish.

A very quick overview of Shaksuka for those who didn’t read my post earlier this week. Shaksuka is a vegetarian dish of Moroccan/Israeli/Egyptian origins. It’s traditionally served as a breakfast item. It’s a spicy tomato broth with poached eggs. The dish is very quick and easy to make and also healthy. I served the Shaksuka with homemade pita bread for dipping. I had the leftovers the next night for dinner and the flavors were even better after they had a chance to develop.

I followed a recipe from Smitten Kitchen with a few modifications. First, I used three jalapeno peppers because I was looking for heat in this dish. I find jalapenos to be pretty hit or miss with the spice level but luckily the ones I picked up at the store were nice and hot. Second, I reduced the garlic to two large cloves. I knew that the five the original recipe called for would be way too much for us. And last, I added turmeric in with the spices. While reading about Shaksuka online I noticed that turmeric was a common ingredient but SK’s recipe didn’t call for it. I have a whole jar in my pantry and love finding ways to use it due to its known anti-inflammatory powers.

This is a fun dish for vegetarians and those who love to try new ethnic recipes.

One Year Ago: Incredulada Enchiladas (one of my”biggest hit” recipes!)

Shaksuka
(Recipe adapted from Smitten Kitchen)

Ingredients:

2-3 tablespoons olive oil
3 jalapeƱo chiles, stemmed, seeded and finely chopped
1 small yellow onion, chopped
2-3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon turmeric
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
6 eggs (I only used 4 because there was just no reason to use 6 for the two of us)
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving

Directions:

Heat olive oil in a 12-inch skillet (that has a lid – don’t use it now) over medium-high heat. Add jalapenos and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, turmeric, cumin and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands or place in food processor and pulse a few times. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water. Reduce heat to medium and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce, cover skillet and cook until yolks are just set, about 5-7 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

Yield: 4 servings

Read Full Post »

moroccanchicken

I’m not going to lie when I tell you that the inspiration for this dinner was my husband requesting sangria this week. Yes, when I said “what do you want for dinner this week?” his answer was, “something that goes with sangria.” Nice. Off I went in search of something Spanish or Moroccan flavored. It doesn’t take much to encourage me to seek out tasty new ethnic recipes. I looked and looked and kept coming back to this recipe for Moroccan Chicken with Green Olives from Epicurious.

I love making dishes like this. There’s something about browning the chicken, cooking the onions, adding the spices and simmering everything together that just makes me happy. The house smelled amazing and I didn’t even have to turn on the oven on this hot day.

This was delicious and according to Epicurious, healthy and relatively low in fat. I thought the flavors were really fresh and great for summer. I also love this method of preparing chicken because it always turns out so tender and flavorful.

Moroccan Chicken
(Recipe heavily adapted from epicurious.com)

Ingredients:

1 whole chicken, cut into 8 pieces
3 tablespoons olive oil
1 large sweet onion, thinly slice
2 garlic cloves, smashed and minced
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 cups chicken broth
1/2 cup green olives, sliced in half

Directions:

Rinse chicken and pat dry. Heat oil in a dutch oven over medium-high heat. Place chicken in pan and cook for about 2 minutes per side, until browned. Work in two batches if necessary. Do not crowd the pan. Remove chicken from pan and place on plate.

Add onions to the pan and cook for about 4-5 minutes, until lightly browned. Add in garlic, lemon wedges and spices and cook for about 1 more minute. Add in chicken broth and lemon juice and bring to a boil. Add chicken browned chicken pieces back to the pan, reduce heat to medium low and cover. Simmer for about 2o-25 minutes, or until chicken has reached an internal temperature of 160 when measured close to the bone.

Remove chicken from pan and place on plate. Add olives to sauce mixture and bring to a boil. Cook for about 5 minutes or until reduced and thickened slightly. Spoon sauce over chicken and serve. I recommend serving over rice or cous cous.

Yield: 4 servings

Read Full Post »

Follow

Get every new post delivered to your Inbox.

Join 428 other followers