Moroccan spice blend recipes

Chicken with chorizo and chickpeas

500gm chicken thigh fillets diced

1 chorizo sausage thickly sliced

1 large brown onion diced

2 cloves garlic

1 heaped teaspoon Moroccan spice blend

1 tsp salt

1 tin crushed tomatoes

1 red capsicum

1 tin chickpeas

Heat 1 Tsp olive oil in a heavy based pan. Dice onion and fry on medium heat until translucent. Add chorizo and brown on each side. Add diced chicken and fry 5 mins or until it changes colour. Add the spice blend and toss to coat chicken, add garlic, capsicum fry 5 mins until capsicum begins to soften. Add tinned tomatoes, tinned chickpeas with liquid and salt. Cover and simmer 15-20 mins until chicken is cooked through. Adjust seasoning. Serve with quinoa or cous cous. 

Shakshuka - Middle Eastern breakfast eggs

Ingredients:

1 Tbsp Olive oil

1 large onion - diced

2 cloves garlic - crushed

1 tsp Moroccan spice blend

1 red capsicum diced

1 tin crushed or diced tomatoes

salt and chilli flakes to taste

4 eggs

Method:

Heat olive oil in a wide fry pan. Fry onions until translucent, add garlic and spice mix, fry until fragrant, stirring. Add capsicum and fry a further 3-5 minutes until they begin to soften. Add the tomatoes, salt and chilli ( if using ) to taste. Simmer for 5 mins or until the sauce reduces and thickens a bit. Make four small wells in the sauce and gently crack an egg into each one.  Cover and simmer gently for 5 minutes or until the eggs are cooked to your preference.

Sprinkle with fresh chopped parsley, serve with toast or flat bread.

Chicken targine with green olives and lemon. Serves 4

4 x chicken thighs, bone in skin on

4 x chicken drumsticks

2 Tbsp olive oil

1 large onion diced

3 cloves garlic crushed

1 Tbsp Moroccan spice blend

1 Tbsp tomato paste

1 can diced tomatoes

500ml chicken stock

1 tsp salt ( or to taste)

2 lemons

4 Tbsp pitted green olives

Fresh coriander to serve

Steamed rice or cous cous to serve

Method:

 Heat olive oil in a  targine or wide, deep fry pan with a lid. 

Brown chicken, turning until skin in brown all over.

Remove from the pan and pour out any excess oil.

Add onions and fry 3 mins or until translucent. Add garlic and spice mix and fry for one minute. 

Add tomatoes, tomato paste, lemon juice and skins of juiced lemons ( no need to chop) and salt. .

Add stock then chicken and olives . Add the chicken back in and cover and cook for 20 minutes or until the chicken is cooked ( check with a thermometre that it is over 70C. Remove the lid and simmer uncovered for another five minutes until the sauce has reduced and thickened.

Sprinkle with fresh coriander and serve with steamed rice or cous cous.

Slow cooked Mediterranean lamb

ingredients:

2 kg leg of lamb or shoulder

2 Tbsps olive oil

500ml beef stock

1 large onion

4 cloves garlic

1 tbsp Moroccan spice blend

1 tsp salt

1 tin diced tomatoes

Rub lamb all over with 1 Tbsp olive oil, salt and spice mix

Roughly chop the onion and garlic and add to the slow cooker with stock and tomatoes.

Add the lamb. Slow cook on low for 10 hours or until the meat comes away from the bone easily.

Remove the lamb and place on an oven tray, drizzle with remaining olive oil and bake for 20 mins or so until the skin is browned.

Remove liquid from the slow cooker and simmer in a saucepan until reduced and thickened. Pour over the lamb.

BBQ'd Mediterranean vegetables.

Ingredients:

1 x Eggplant

1 x Zucchini

1 x red capsicum

1 x red onion

3 x roma tomatoes

2 x clove garlic crushed

1 Tbsp Tomato paste

2 Tbsp OIive oil

1 x tspn salt

1 x tsp Moroccan spice mix

Cut eggplant into thin strips, sprinkle with salt and set aside.

Cut all of the other vegetables into long thin strips.

Pat dry eggplant and place in a large bowl with the olive oil, garlic, tomato paste, salt and spice mix.

Toss well and cook on the BBQ until cooked through and beginning to char on the edges.