MORROCAN CHILI AND 10,000 GRAINS OF SAND
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 25
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)
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
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
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
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
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
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
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
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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