Moroccan Chili W Recipes

MORROCAN CHILI AND 10,000 GRAINS OF SAND

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 WHITE BEAN CHILI

Steps:

• In a non-stick 8-quart dutch oven pot, add onion, celery, carrot and garlic and sauté five minutes or until the vegetables are soft and translucent.
• Stir in cumin and spice ingredients (through red pepper); cook 1 minute, stirring constantly.
• Add the tomato paste and mix it inches
• Quickly add the 3 cups water, the fresh diced tomatoes, and finally your soaked and drained bag of great northern beans.
• Bring to a boil. Cover, reduce the heat, and simmer for 2 1/2 hours or until the beans are fork tender (or to your likeness)and the water has reduced to a nice stew-like texture.
• Taste. Stir in the bouillon granules, salt-to-taste, and lemon juice.
• Taste. Take off the heat and stir in the cilantro. Serve over chunked up hearty mixed-grain bread or as-is.

MOROCCAN CHICKPEA CHILI

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.