PINCHITOS (KABOBS, MOROCCAN STYLE)


PINCHITOS (KABOBS, MOROCCAN STYLE)
3 lb. pork lamb or veal
2 lemons
1 tsp. salt
4 tbsp. chopped parsley
10 cloves garlic, minced
1/2 tsp. cayenne or red pepper
1 tbsp. Moroccan spices (especias para pinchitos)
Cut the meat into quite small cubes (about 1 to 1 1/4 inch square). In a deep bowl, put a single layer of meat. Sprinkle with chopped parsley, minced garlic, pinch of salt, 1 teaspoon spice and a tiny pinch of cayenne. Squeeze the juice of 1/2 lemon over it. Add another layer of meat and other ingredients.
Continue until all the meat is used. Cover and marinate in the refrigerator 6-12 hours, turning the mixture 2 or 3 times. Thread 4-5 pieces of the meat on thin, metal skewers and grill over charcoal until browned on all sides.



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TANGY MOROCCAN CHICKEN


TANGY MOROCCAN CHICKEN
4 chicken breasts, split and boned
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. nutmeg
1 1/2 c. orange juice
1/2 c. honey
1/4 c. raisins
Couscous (Moroccan pasta)
2 tbsp. cornstarch
2 tbsp. water
1/4 c. toasted sliced almonds
Lightly flatten chicken breast halves. Sprinkle both sides with nutmeg, salt and pepper. Combine orange juice, honey, and raisins in a large skillet. Add chicken. Cover and simmer 15-20 minutes until the chicken is tender. Remove the chicken. Dissolve cornstarch in water. Stir into the orange juice mixture. Cook until thickened. Return the chicken to the skillet. Stir in almonds and heat. Serve chicken and sauce with couscous prepared (like rice) according to directions on the package. Serves 4.


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MOROCCAN CHICKEN WITH TOMATOES AND POTATOES



MOROCCAN CHICKEN WITH TOMATOES AND POTATOES
1 pkg chicken (3 or 4 boneless breasts or a selection of bone-in breasts and/or thighs)
3-4 baking potatoes, peeled and cubed
1 can diced tomatoes (or 2-3 large fresh tomatoes, diced
3-5 carrots or parsnips, quartered
1 large onion, diced
1-2 cloves garlic, diced
1/2-1 red bell pepper, diced
1 cup peas (if desired)
1/4 cup olive oil
parsley (1/4 cup fresh or 2 tbs. dried)
1 1/2 tsp. paprika
a few pinches of saffron, if you've got it
salt and pepper to taste
In a large pot, heat oil and sauté onion and garlic. Add chicken, tomatoes, red pepper, parsley, paprika, saffron, and 1/2 cup water. Cover and cook about an hour (until chicken is thoroughly cooked and just beginning to shred when handled much), stirring occasionally.
Add water as necessary to keep mixture wet and saucy (maybe 2 cups total by the end of the process). Add potatoes, carrots/parsnips, and peas and cook for another 20-30 minutes, or until potatoes and carrots are completely cooked. Salt and pepper as you like.

Now, if you want to eat in authentic Moroccan style, dish onto a large plate and serve with lots of bread (something crusty like French works well).

Using the bread as the only untensil, everyone eats out of their section of the plate (using the right hand only). Wow, a culture where playing in your food is the norm!

Submitted by: Kathleen Rickman


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