Spicy Moroccan Dishes to Enjoy at Home
Morocco has wonderful food, filled with exotic spices and great flavors.
But it's a long way to go for a meal!
So, "Early Show" contributor Katie Lee prepared a "staycation" menu that will have you thinking you're in Marrakesh!
It's filled with flavors typical of the region, including an eggplant and tomato salad, Moroccan couscous, tagine chicken with apricots, green olives and preserved lemons and an iced Moroccan mint tea.
Morocco is the culinary star of North Africa, its cuisine characterized by the use of many rich spices. Cumin, coriander, saffron, chiles, dried ginger, cinnamon, and paprika can be found in most pantries and for sale in every market. Kaite made use of one of Morocco's delicacies, the preserved lemon.
RECIPES
Preserved Lemons
INGREDIENTS:
6 lemons, scrubbed very clean
1/4 cup kosher salt
1/4 cup lemon juice
METHOD:
Cut each lemon in quarters, but not all the way through so that the pieces are still attached. Generously sprinkle the inside of each lemon with salt. Pack the lemons in a sterilized quart canning jar, pushing each one down to release its juices. Top lemons with more salt and lemon juice to cover. Seal the jar and let sit at room temperature for 3 days. Turn the jar upside down occasionally. Refrigerate for 3 weeks, until the lemon rinds are soft. Before using, scoop out the pulp and rinse the lemon peel.
Preserved Lemons: Lemons that have been macerated in a salt-lemon juice brine (sometimes with spices such as cinnamon, cloves and coriander) for about 30 days. Preserved lemons have a silken texture and distinctive flavor. They're an indispensable ingredient and flavoring in Moroccan cooking and used as a flavoring by many of today's leading chefs. (Source: "Food Lover's Companion")
Eggplant with Tomatoes and Chickpeas
INGREDIENTS:
1 large eggplant
4 garlic cloves, minced
Kosher salt
3 tablespoons extra virgin olive oil
1/2 yellow onion, thinly sliced
1 (28 ounce) can whole peeled tomatoes, diced, with juices
1 preserved lemon rind, chopped
3 tablespoons chopped parsley
1 tablespoon chopped cilantro
2 teaspoons sweet smoked paprika
3/4 teaspoon ground cumin
Pinch red pepper flakes
1 (15 ounce) can chickpeas, drained and rinsed
1 tablespoon fresh lemon juice
Pita bread
METHOD:
Heat a Dutch oven over medium heat. Using a fork, prick the eggplant in a few places. Add the eggplant to the Dutch oven, cover and cook over medium low heat, turning once, until charred on the outside and soft within, about 40 minutes.
Transfer the eggplant to a colander set in the sink. Use a sharp knife to make a lengthwise slit in the eggplant and let it drain for 10 minutes. Scrape the flesh into a bowl and discard the skin, and mash.
In a large skillet, heat olive oil over medium heat. Add onions and saute until translucent. Add garlic to the skillet, along with tomatoes, eggplant, preserved lemon, parsley, cilantro, paprika, cumin, red pepper and 1 teaspoon salt. Cook for about 10 minutes until the liquid has evaporated. Stir in the chickpeas and cook an additional couple of minutes. Add the lemon juice and season with salt and pepper. Serve at room temperature with pita bread.
Chicken Tagine with Preserved Lemon and Olives
INGREDIENTS:
1/4 cup olive oil, plus 2 tablespoons
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon sweet paprika
1/4 teaspoon red pepper flakes
1/2 teaspoon saffron threads or powder
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 (4 pound) chicken, cut into 8 pieces
2 onions, thinly sliced
1 garlic clove, minced
1 preserved lemon peel, sliced
1/2 cup green olives, pitted
1 1/2 cups chicken stock
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh cilantro, minced
2 tablespoons fresh flat-leaf parsley, minced
Juice of 1/2 lemon
Instant couscous (for serving)
METHOD:
In a large bowl, combine 1/4 cup olive oil, cumin, coriander, paprika, red pepper flakes, saffron, cinnamon, cloves, and ginger. Season chicken with salt and pepper and add to marinade. Stir until marinade covers each piece. Refrigerate 2 hours and up to overnight.
Remove chicken from marinade and pat dry. Reserve marinade. Heat remaining 2 tablespoons olive oil in a tagine or a large Dutch oven. Place chicken skin side down and brown 4 to 5 minutes. Turn and brown an additional 3 to 4 minutes. Remove chicken and reserve on a plate. Add onions and garlic and sauté until tender, about 5 minutes. Add reserved marinade and chicken, lemon peel, green olives, stock and pepper. Bring to a low boil and reduce heat to a simmer. Cover and cook 45 minutes. Stir in cilantro, parsley, and lemon juice. Serve over couscous.
Tagine: Any of various Moroccan stews featuring meat or poultry gently simmered with vegetables, olives, preserved lemons, garlic and spices like cinnamon, cumin, ginger, pepper, saffron and turmeric. Tagines are often served with couscous. (Source: "Food Lover's Companion")