Casablanca Spice Mix Recipes

CASABLANCA CHICKEN

Steps:

• Brush chicken breasts with olive oil and sprinkle with enough spice mix to coat both sides.
• Heat about a tbs of oil in a pan and sauté the chicken for about 4 minutes each side (careful not to overcook!).
• For spice mix: Combine everything and store in a jar or bottle.

EASY RAS EL HANOUT

Steps:

• Gather the ingredients.
• Place all of the spices into a bowl and stir to combine evenly.
• Transfer the spice mix to a glass jar and store it in a dry, cool place away from heat and sunlight for up to six months. Enjoy it in your favorite meat, tagine, and stew recipes.

AINSLEY'S SPICY CASABLANCA COUSCOUS

Steps:

• Heat 1 tbsp of the oil in large pan. add the cumin,garlic,coriander and paprika and fry over a gentle heat for 1 min,stirring.
• Add the stock and saffron and bring to the boil. Add the spring onion and then pour in the couscous in a steady stream and give it a quick stir.
• Cover the pan with a tight fitting lid, remove from the heat and set aside for 5 minutes, to allow the grains to swell and absorb the stock.
• If you are serving this warm, stir in the rest of the oil and the remaining ingredients now. Otherwise allow the couscous to cool and chill in the fridge for 1 hour before adding the other ingredients for a yummy cold couscous salad.

MROUZIA LAMB SHANKS

Steps:

• Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat.
• Working in batches if needed, add the lamb shanks and cook until browned on each side, about 15 minutes. (Make sure that the oil is very hot before adding the meat; you should hear a sizzle when the meat touches the pan, otherwise it isn't hot enough.) The meat will be released naturally from the pan once browned on one side, so don't be tempted to turn it beforehand. Transfer the browned lamb shanks to a dish and set aside until ready to use.
• Reduce the heat under the pot to medium, add the remaining 1 tablespoon olive oil, the onion, garlic, ras el hanout, salt, cinnamon and saffron and cook for about 5 minutes, stirring occasionally.
• Return the lamb shanks to the pan, add the stock and bring to a boil over high heat. (The meat of the shanks should be mostly covered, but not necessarily fully submerged in the stock.) Cover the pan, reduce the heat to medium-low and simmer gently, stirring occasionally, until the meat is fully cooked and fork tender, about 2 hours, depending on the size of your shanks. If it looks like there isn't enough liquid in the pan and the tagine is drying out at any point during the cooking process, add a couple tablespoons of water.
• Meanwhile, heat the oven to 400 degrees. Spread the almonds out on a cookie sheet and roast for 10 to 12 minutes or until lightly golden, giving them a good stir halfway through to make sure that they roast evenly. Remove from the oven and leave until cool enough to handle, then grind using a food processor or crush with a rolling pin until coarsely ground. Set aside until ready to serve.
• Once the lamb shanks are fully cooked, remove them from the pan and set aside. Add the raisins and honey to the sauce and gently stir to combine. Cook, uncovered, over medium-low heat for about 35 minutes, stirring occasionally, until the sauce has reduced to a syrup-like consistency and the raisins are plump.
• When the sauce is ready, return the lamb shanks to the pan to warm them through and coat them with the sauce. Garnish with almonds and serve immediately with fluffy couscous or crusty bread.

CASABLANCA CHICKEN AND RICE (ZWT3 NORTH AFRICA)

Steps:

• In a dutch oven, heat the butter and oil over medium heat.
• Evenly brown the chicken, seasoning with salt as you go.
• Remove the thighs, and stir in the onions and garlic. Cook for 5 minutes or until they are soft - do not brown.
• Return the thighs to the pot and spoon the rice between them.
• Place the peanut butter and broth in a blender or food processor; blend until smooth and incorporated.
• Add the cumin, coriander, ginger, and hot red pepper flakes to the peanut butter mixture; blend briefly.
• Stir in the tomatoes and pour over the chicken and rice.
• Bring the casserole to a boil, cover, loser the heat and simmer for 30 minutes, or until the thighs and rice are just tender.
• Add the eggs to the pot, spooning the rice over them, cover and cook for 5 minutes or until the eggs are heated through.
• Serve with plain yogurt and a salad of tomato or avocado, or pineapple slices.

CASABLANCA SPICE MIX

Steps:

• Combine everything and store in a jar or bottle, in the fridge.