Moroccan Chicken and Couscous recipe - How to Make Moroccan Chicken and Couscous

Tasty recipe for Moroccan Chicken and Couscous. Distinguished dish from the Moroccan kitchen. Learn how to cook the Moroccan way and try a wonderful chicken and couscous dish, easy and quick! This couscous recipe consists of olive oil, skinless chicken thighs, chicken broth, diced tomatoes with garlic and onion, fresh butternut squash, raisins, cumin, cinnamon, smoked paprika, couscous, and peas. This dish is widely used in Middle Eastern countries and has become popular in American dishes. So delicious!

Yield: 5 servings

Ingredients
2 tsp olive oil
4 boneless, skinless chicken thighs, each cut into 3 pieces
1/4 tsp salt
1 can (14 1/2 oz) chicken broth
1 can (14 1/2 oz) diced tomatoes with garlic and onion
1 pkg (about 1 lb) cubed fresh butternut squash
1/2 cup raisins
2 tsp ground cumin
1 tsp each ground cinnamon and smoked paprika
1 cup plain couscous
1 cup frozen peas

Preparation

1. Heat oil in large deep skillet over medium-high heat. Sprinkle chicken with salt and cook 5 minutes, turning once, until browned. Add broth, tomatoes, squash, raisins, cumin, cinnamon and paprika. Bring to boil; cover and reduce heat. Simmer 15 minutes or until chicken is tender.
2. Stir in couscous and peas and bring to a boil. Cover, remove skillet from heat and let stand 5 minutes.

Lemon and feta couscous salad - baked lamb & apricot couscous - pepper stuffed with couscous

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Easy Moroccan Lamb Dinner Recipe - How to Make Moroccan Lamb Dinner

Easy recipe for Moroccan Lamb Dinner. Learn how to make delicious and tasty Moroccan Lamb Dinner. Moroccan cooking is spicy and fragrant and this lamb dish is no exception. Vary the amount of spices according to your own taste, as there is no hard and fast rule about the flavours - as long as you enjoy it, nothing else matters. This meal is quick to prepare, and so can easily be used as a weekday meal, but it is also special enough to be used for a dinner party. The recipe shown here includes the full meal, so there is no need to serve it with anything else. The quantities shown here serve 6 as a main dinner meal.

Ingredients - Serves 6
1 butternut squash (about 2 1/2 lb), peeled, seeded and cut in chunks
2 red peppers, cut in chunks
1 medium onion, cut in chunks
2 tsp minced garlic
1 Tbsp tandoori or garam masala spice blend
1/2 tsp salt
2 Tbsp olive oil
1 3/4 lb boneless leg of lamb, cut in 1-in. pieces
1 Tbsp chopped cilantro

Preparation

1. Heat oven to 500ºF. Position racks to divide oven in thirds. You'll need 2 rimmed baking sheets lined with nonstick foil.
2. Mix squash, peppers and onion in a large bowl. Combine garlic, spice blend, salt and oil in a small bowl. Add 1 Tbsp to vegetables; toss to coat. Spread evenly on 1 baking sheet.
3. Place on high oven rack; roast 10 minutes.
4. Meanwhile, put lamb in large bowl. Add remaining spice mixture; toss to coat. Spread on other baking sheet. Move vegetables to low rack; put meat on high rack.
5. Roast 10 minutes, or until lamb is cooked through and vegetables are tender. Gently toss meat with the vegetables; sprinkle with cilantro.

Moroccan Lamb Tagine - moroccan-spiced lamb triangles - moroccan tajine of kefta with eggs

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Vegetable Biryani Recipe - How to Make Vegetable Biryani

Quick and easy recipe for Authentic Indian Vegetable Biryani. Learn how to make and prepare a delicious, simple and spicy vegetable biryani dish - cook it in the Indian kitchen.

Biryani, biriani, or beriani (Arabic بریانی) recipe is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted".

Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various Indian communities in Western countries.

Preparation time : 35 minutes
Cooking time : 35 minutes

Ingredients
For the rice:
2½ cups water or 625 ml
2 cubes MAGGI® Seasoning for White Rice
2 cups basmati rice or 400 g

For the vegetables:
2 tablespoons vegetable oil
1 teaspoon caraway seeds
2 medium onions or 250 g, sliced
1 tablespoon garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
1 large carrot or 200 g, cut into medium cubes
½ cup frozen green peas or 80 g, thawed
1 cup frozen green beans or 160 g, thawed and cut
¾ cup water or 185 ml
1 medium green bell pepper or 150 g, cut into medium cubes
1 teaspoon chili powder
1 teaspoon ground turmeric
2 medium tomatoes or 300 g, diced
3 tablespoons fresh mint, chopped
2 tablespoons coriander leaves, chopped

Preparation

1. In a medium saucepan, place water, MAGGI® Seasoning for White Rice cubes and rice. Stir occasionally to boil then cover and simmer over low heat for 15 minutes or until rice is almost cooked. Remove from pot and spread the cooked rice in a large platter and set aside.
2. Meanwhile, heat the oil in another medium saucepan. Add caraway seeds and stir for seconds until caraway starts spluttering then add onion and stir until golden in color.
3. Add garlic and ginger and stir for seconds then add carrot, green peas and green beans; stir for 3 minutes then add water. Cover and simmer until vegetables are almost cooked and water is evaporated.
4. Add bell pepper, red chili powder, turmeric and tomato and stir occasionally for 10 minutes. Add mint and coriander and fold with the vegetable mix.
5. Combine the cooked rice and the vegetable mix gently and place the mixture in a clean pot. Cover with aluminum foil and with a tight fitting lid and place in a very low heat for 30 minutes then serve.

Cooking tips : Sprinkle 1 tablespoon of rose water over the rice and the vegetable mix at the last cooking step.
Serving tips : Serve with low fat yogurt salad (Raita).

Lamb biryani with raita - kuwaiti chicken biryani

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