Moroccan Carrot And Orange Salad Recipes

Steps:

• Heat oven to 425 degrees.
• Quarter the carrots lengthwise and cut each length crosswise into 2-inch chunks. With a mortar and pestle or using the side of a knife, lightly crush the cumin, coriander and fennel. Spread carrots on a large rimmed baking sheet and toss with 2 tablespoons oil, crushed spices, 3/4 teaspoon salt and cayenne. Transfer to oven and roast, tossing occasionally, until carrots are tender and caramelized, 30 to 40 minutes. Cool to room temperature.
• Meanwhile, grate zest of 1 orange into a small bowl. Whisk in garlic, remaining 1/4 teaspoon salt, and lemon juice. Whisk in 2 tablespoons oil.
• Slice the tops and bottoms from each orange. Stand each orange on a flat surface and slice away the rind and pith, top to bottom, following curve of the fruit. Hold oranges over a large bowl and slice away fruit between the membranes, releasing segments into the bowl.
• Toss carrots, arugula and olives into the bowl. Gently toss in dressing. Taste and add more salt and lemon juice if necessary.

Steps:

• Separate the lettuce leaves and arrange them on individual serving plates. Place a small mound of the grated carrots on top.
• Peel and segment the oranges and arrange them around the carrots.
• Place the dates on top and then sprinkle with the almonds.
• Combine the lemon juice, sugar, salt and orange flower water and sprinkle on the salad.
• Serve chilled.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Mix 1 tsp of the cinnamon with the cumin and coriander in a small bowl. Heat the oil in a frying pan, add the onion, then quickly fry until lightly coloured. Add the pine nuts, then fry until lightly toasted. Stir in ½ the spice mix, the raisins and the juice of ½ the lemon. Heat through, stirring, then remove from the heat.
• Open out the chicken thighs and spoon a little stuffing onto each. Fold the chicken meat over to enclose the stuffing, then secure each thigh with a couple of cocktail sticks. Place in a non-stick roasting tin with the cocktail sticks underneath, then sprinkle with the remaining lemon juice and spice mix. Bake for 30-35 mins until the chicken is tender and golden.
• To make the salad, tip the carrot into a bowl. Using a sharp knife, remove the zest and pith from the oranges, then cut into segments between membranes. Do this over the bowl to catch the juice, letting the segments drop in. Sprinkle with the reserved cinnamon and a little black pepper, then mix well.
• Divide the salad leaves between 4 plates, spoon over the salad, then sprinkle over the coriander leaves. Place the chicken alongside and serve.

Steps:

• Bring a large pot of generously salted water to a boil over high heat.
• While you're waiting for your water to boil, Stir together 1 tsp of the orange blossom water and all other ingredients except for the carrots and parsley in a medium mixing bowl. Set dressing mixture aside.
• Once your water is at a full rolling boil, add the carrots and cook until tender but still a bit crisp (I'm guessing about 10 minutes for this, because the carrots are so thin, but you'll have to check them as they cook so you don't end up with mushy carrots). When the carrots are done to your liking, drain them and add them to the dressing bowl, tossing to coat thoroughly. At this point, if you can fit the mixing bowl in your freezer, do so. If, like me, you can't even fit a cereal bowl in your freezer, dump the dressed carrots into a large freezer bag and seal tightly (don't want your freezer smelling like Moroccan dressing, even if it does contain orange blossom water!), and place in the freezer.
• Allow the mixture to chill for about 15 to 20 minutes, tossing once or twice. Remove from the freezer and pour into a serving bowl if using a freezer bag.
• Toss mixture once more with the remaining orange blossom water. Salt to taste, if desired (if you salted your water enough for the carrots, you may not need any additional salt).
• Serve either slightly chilled or at room temp, sprinkled with the parsley.