All posts tagged: moroccan

Moroccan Chicken Casserole & Giant Cous Cous

This is a warming, spicy dinner of good nourishment.  Great for a cold evening.  It’s hearty and fills the house with a sweet spicy smell…   Ingredients (serves 4): 4 Chicken Thighs 3 preserved lemons (or 1 unwaxed fresh lemon) 3 small red onions (or 1 large red onion) 4 cloves garlic 25 olives 12 organic dried apricots bunch of fresh coriander 2 tins plum tomatoes 2 cinnamon sticks Olive oil For the spice mix: 1 tsp salt 1/2 tsp ground black pepper 1/2 tsp nutmeg 1/2 tsp mace 2 cinnamon sticks 1 tsp paprika 1 tsp ground cumin For the cous cous: around 75g cous cous per person Method: 1. Heat a couple of tablespoons of olive oil in an oven proof dish on the hob. Pre-heat the oven to 180C 2. Place the chicken thighs in the pan and brown all over for around 10 minutes.  Remove from the pan. 3. Chop the onion, crush the garlic and add to the pan that the chicken was in, adding a little more oil if …

Roast Shoulder of Lamb with Moroccan Style Cous Cous

I’ll just start this one off with that great Einstein quote that goes: “Nothing will benefit health and increase the chances for survival of life on earth as the evolution to a vegetarian diet” There, I said it!  Now crack on an enjoy your lamb… but enjoy it rarely (because of the health risks associated to a diet high in red meat) and buy organic, free-range and local if possible (for the sake of the animal’s welfare, and that of the environment)*. The Moroccan Style Cous Cous though will definitely save your health and save the planet you’re at it!  And together (according to Tim and the kids) they’re a match made in heaven! Ingredients for the Lamb: 600g Rolled Shoulder of lamb 1 large shallot 2 cloves garlic 1 sprig fresh rosemary salt & pepper olive oil Method for 600g Lamb: 1. Pre-heat the oven to 220C. 2. Place the Lamb in a roasting tin with a sprinkling of salt & pepper and a few glugs of olive oil to coat. 3. Roast for …