Moroccan Chili W Recipes

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MORROCAN CHILI AND 10,000 GRAINS OF SAND



Morrocan Chili and 10,000 Grains of Sand image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 25

2 tablespoons extra-virgin olive oil
2 pounds ground lamb
Salt and freshly ground black pepper
2 tablespoons chili powder
1/2 tablespoon ground cumin
1 tablespoon ground coriander
1/4 teaspoon ground cinnamon
1/2 teaspoon paprika
1 bay leaf
1 large onion, chopped
1 green bell pepper, seeded and chopped
2 cloves garlic, finely chopped
1 lemon, zested and juiced
2 tablespoons Worcestershire sauce, eyeball it
1 (14-ounce) can tomato sauce
2 tablespoons butter
1 1/2 cups chicken stock
A handful golden raisins
4 apricots, chopped
1 1/2 cups couscous
3 to 4 tablespoons toasted pine nuts
A handful fresh parsley leaves, chopped
A handful fresh mint leaves, chopped
3 tablespoons finely chopped chives
8 pita breads, cut into wedgesfor scooping

Steps:

  • Preheat oven to 400 degrees F.
  • Heat skillet with extra-virgin olive oil, add meat and brown. Season the meat with salt and pepper, to taste, chili powder, cumin, coriander, cinnamon and paprika. Add the bay leaf, onions, bell pepper and garlic to the pan. Cook until onions are soft, 8 minutes. Add lemon juice and zest, Worcestershire sauce and tomato sauce. Stir and reduce heat to simmer.
  • Bring butter and stock to a boil in a pot with tight fitting lid. Add dried fruit and couscous, stir then turn off heat and set lid in place. Let stand 5 minutes. Add nuts and herbs and toss with fork.
  • Toast pita wedges in hot oven or under broiler. Pile chili in bowls, top with "sand" and serve with pita wedges for scooping.

MOROCCAN CHILI W/ 10,000 GRAINS OF SAND (COUSCOUS)



Moroccan Chili W/ 10,000 Grains of Sand (Couscous) image

from Rachel Ray. The 10,000 grains of sand is COUSCOUS! A unique twist on chili. The flavors work very well together. This would go well on top of anything (baked potato, hotdog, etc.)

Provided by mikey ev

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 25

8 pita breads, cut into wedges for scooping
2 tablespoons extra virgin olive oil
2 lbs ground lamb
salt & freshly ground black pepper
2 tablespoons chili powder
1/2 tablespoon ground cumin
1 tablespoon ground coriander
1/4 teaspoon ground cinnamon
1/2 teaspoon paprika
1 bay leaf
1 large onion, chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, finely chopped
1 lemon, juice and zest of
2 tablespoons Worcestershire sauce (eyeball it)
1 (14 ounce) can tomato sauce
2 tablespoons butter
1 1/2 cups chicken stock
1/3 cup golden raisin (recipe says "handful")
4 dried apricots, chopped
1 1/2 cups couscous
3 -4 tablespoons toasted pine nuts
1/4 cup fresh parsley leaves, chopped (recipe says "handful")
1/4 cup fresh mint leaves, chopped (recipe says "handful")
3 tablespoons chives, finely chopped

Steps:

  • Preheat oven to 400 degrees F (if serving with pita bread).
  • Heat skillet with extra-virgin olive oil, add meat and brown.
  • Season the meat with salt and pepper, to taste, chili powder, cumin, coriander, cinnamon and paprika. Add the bay leaf, onions, bell pepper and garlic to the pan.
  • Cook until onions are soft, 8 minutes.
  • Add lemon juice and zest, Worcestershire sauce and tomato sauce. Stir and reduce heat to simmer (for about 10 minutes while you make the couscous).
  • To make couscous: Bring butter and stock to a boil in a separate pot with tight fitting lid. (This is a good time to put the pitas in the oven too).
  • Add dried fruit and couscous, stir then turn off heat and set lid in place. Let stand 5 minutes. Add nuts and herbs and toss with fork.
  • Pile chili in bowls, top with "sand" and serve with pita wedges for scooping.

MOROCCAN CHICKPEA CHILI



Moroccan Chickpea Chili image

A very unusual chili, spicy and hearty, but no meat. Pretty much made as printed in the sept 2007 issue of Cooking Light. Delightful

Provided by Umberle

Categories     Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

2 teaspoons olive oil
1 cup onion, chopped
3/4 cup celery, chopped
1/2 cup carrot, chopped
2 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1 1/2 cups water
2 tablespoons no-added-salt tomato paste
2 (15 1/2 ounce) cans chickpeas, rinsed and drained
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons fresh cilantro, chopped
1 tablespoon lemon juice, fresh

Steps:

  • Heat oil in a large saucepan over medium high heat. Add onion, celery, carrot, and garlic to pan; cook stirring constantly for 5 minutes.
  • Stir in cumin, and next 7 ingredients (to ground red pepper); cook 1 minute, stirring constantly.
  • Add water tomato paste, chickpeas and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

Nutrition Facts : Calories 346.4, Fat 5.5, SaturatedFat 0.7, Sodium 851.1, Carbohydrate 64.3, Fiber 13.1, Sugar 6.8, Protein 13.3

CHILLI MARRAKECH



Chilli Marrakech image

If you love spicy, aromatic dishes like tagine, this one-pot will become an instant favourite - it uses lean lamb mince but beef also works

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 15

1 ½ tbsp cumin seed
1 tbsp olive oil
3 onions , halved and thinly sliced
3 x 400g packs lean lamb mince
2 tbsp finely chopped ginger
4 garlic cloves , finely chopped
2 x 400g cans chopped tomatoes
1 tbsp paprika
1 tbsp ground cinnamon
1 ½ tbsp ground coriander
3 tbsp harissa
3 red peppers , deseeded and cut into large chunks
2 x 400g cans chickpeas , drained
2 x 20g packs coriander , most chopped, a few leaves left whole to serve
500ml beef or lamb stock , made with 2 cubes

Steps:

  • Heat your largest non-stick wok or pan, tip in the cumin seeds and toast for a few secs. Remove. Add the oil to the pan and fry the onions for 5 mins until starting to colour. Add the mince, ginger and garlic, and cook, breaking up the mince with your wooden spoon, until no longer pink. Drain any excess liquid or fat from the pan.
  • Stir in the tomatoes, toasted cumin, remaining spices and harissa - add more spice if you like an extra kick. Add the peppers, chickpeas, three-quarters of the chopped coriander and the stock. Cover and cook for 40 mins, stirring occasionally, until the sauce is slightly thickened. Remove from the heat. Cool, then stir in the remaining chopped coriander. Can be served or frozen at this point.
  • Pack into freezer bags and smooth the mince through the bag to flatten. Use within 3 months. To serve, remove from the bags and heat from frozen in a pan on the hob with a little water until bubbling hot, then scatter with coriander.

Nutrition Facts : Calories 357 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.2 milligram of sodium

MOROCCAN CHILI OLIVES



Moroccan Chili Olives image

Make and share this Moroccan Chili Olives recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time P1DT8m

Yield 3 cups

Number Of Ingredients 11

1 lb pitted green olives (about 3 cups)
1/3 cup olive oil or 1/3 cup vegetable oil
5 -6 cloves garlic, crushed
1 tablespoon tomato paste
1 cup peeled seeded and chopped tomato
1/4 cup water
3 lemon slices, unpeeled
1 teaspoon cayenne or 1 teaspoon harissa
1/2 teaspoon ground cumin or 1 sprig fresh thyme
1 pinch salt
ground black pepper

Steps:

  • Place the olives in a medium saucepan, add water to cover, bring to a boil, then drain.
  • Heat the oil in a large skillet or saucepan over medium heat.
  • Stir in the garlic, then the tomato paste and sauté until the paste begins to darken, 2 to 3 minutes.
  • Add the tomatoes, water, lemon slices, cayenne, cumin, salt, and pepper.
  • Simmer over medium-low heat, stirring frequently, until the liquid evaporates, about 5 minutes.
  • Stir in the olives.
  • Discard the lemon slices and let cool.
  • Cover and let marinate in the refrigerator for at least 24 hours.
  • Store in the refrigerator for up to 1 week.
  • Serve at room temperature.

Nutrition Facts : Calories 459.3, Fat 47.5, SaturatedFat 6.5, Sodium 2454.3, Carbohydrate 12, Fiber 6.5, Sugar 3.3, Protein 2.9

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