MOROCCAN CHICKEN TAGINE WITH CRANBERRY-CURRY COUSCOUS
Named after the pot in which it's cooked, this traditional Moroccan dish makes the most of a delicious mix of spices. The recipe comes from "In Nirmala's Kitchen," by Nirmala Narine.
Provided by Martha Stewart
Number Of Ingredients 17
Steps:
- In a Dutch-oven or large skillet with a tight-fitting lid, heat oil and butter over high heat. Add chicken and cook on all sides, until lightly browned, about 3 minutes per side. Transfer chicken to a plate and set aside.
- Reduce heat to medium-low and add ginger, turmeric, allspice, cayenne, cumin, and saffron; cook, stirring constantly, for 30 seconds. Add onion and garlic and cook, stirring occasionally, for 3 minutes.
- Return chicken to skillet. Add stock and preserved lemon; stir to combine. Cover and cook over medium-low heat until chicken is cooked through, about 30 minutes.
- Remove skillet from heat and add olives; season with salt and pepper and stir to combine. Cover and let stand 5 minutes. Serve immediately over couscous garnished with cilantro.
MOROCCAN ROASTED TURKEY STUFFED WITH COUSCOUS
Make and share this Moroccan Roasted Turkey Stuffed With Couscous recipe from Food.com.
Provided by FDADELKARIM
Categories Whole Turkey
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Mix the boiling water, salt & couscous in a large bowl. Then stir in the raisins and almonds, cover & let steam for ten minutes. Fluff with fork to separate the grains.
- Stir in the almond meal, butter, cinnamon, sugar & lemon pieces. Taste for seasoning and adjust according to your tastes. Set aside to cool.
- Mix the saffron and Ras el Hanout with olive oil and rub all over the turkey. Stuff the turkey at both ends with the couscous, packing it loosely.
- Sew the openings closed with strong thread. Tie the turkeys feet together and place breast side down in a roasting pan. Add 3-4 Cups water, onion, and salt and 1/2 cup butter to the pan. Cover with foil and cook on 325 for an hour.
- At the end of the first hour of braising, turn the turkey over, then add the honey to the juices in the pan. Continue cooking and basting the turkey until tender (approximately 2 more hours).
- Transfer the turkey to a serving platter and remove the string. Pour the juice from the pan into a medium pot.
- Simmer the juice over medium heat until the liquid in the pot has evaporated and the honey begins to caramelize.
- Then stir in last of the butter into the honey mixture to make a rich, thick sauce. Pour over the turkey and serve immediately.
Nutrition Facts : Calories 1313.6, Fat 74.6, SaturatedFat 29, Cholesterol 307.1, Sodium 521.1, Carbohydrate 88.2, Fiber 3.6, Sugar 60, Protein 74.8
CRANBERRY COUSCOUS
Although it looks like a grain, couscous is actually a type of pasta. The couscous pellets cook very quickly due to their small size. You'll find it near the Middle Eastern or Mediterranean foods.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Bring broth and butter to a boil in a large saucepan. Stir in the couscous, cranberries and onions. Remove from the heat. Cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork.
Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 295mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
MOROCCAN TURKEY MEATBALLS WITH CITRUS COUSCOUS
Lighter than pasta and packed with protein - these meatballs make for a satisfying and superhealthy supper
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- In a big bowl, mix the mince, spices, onion and orange zest together really well with your hands. Roll the mixture into about 20 walnut-sized meatballs.
- Put the couscous in a bowl, pour over the hot chicken stock, cover with cling film and leave to stand for 10 mins.
- Heat the olive oil in a frying pan. add the meatballs and fry, turning often, for about 12 mins until browned all over and cooked through.
- Fluff the couscous up with a fork, stir in the chopped orange, coriander and some seasoning. Pile onto plates and serve with the meatballs.
Nutrition Facts : Calories 348 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 0.45 milligram of sodium
MOROCCAN TURKEY WITH CRANBERRY COUSCOUS
Make and share this Moroccan Turkey With Cranberry Couscous recipe from Food.com.
Provided by wicked cook 46
Categories Turkey Breasts
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 25
Steps:
- Preheat oven to 400°.
- To prepare turkey, combine first 8 ingredients; rub over turkey. Place turkey on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of a breast. Bake at 400° for 55 minutes or until thermometer registers 180°. Let stand 10 minutes before slicing.
- To prepare couscous, bring orange juice to a boil in a small saucepan while turkey bakes. Stir in cranberries. Remove from heat; let stand 30 minutes. Drain cranberries in a colander over a bowl, reserving juice.
- Heat oil in a large saucepan over medium-high heat. Add sliced garlic; saute 1 minute. Add onion and bell pepper; sauté 2 minutes. Stir in reserved juice, water, curry, 1 teaspoon salt, and broth; bring to a boil. Gradually stir in couscous; remove from heat. Cover and let stand 5 minutes.
- Fluff couscous with a fork. Add cranberries, basil, cilantro, rind, and lemon sections, tossing gently to combine. Cut each turkey breast into 1/2-inch-thick slices. Serve turkey with couscous.
Nutrition Facts : Calories 352.2, Fat 9.9, SaturatedFat 2.4, Cholesterol 73.8, Sodium 480.8, Carbohydrate 34, Fiber 3.1, Sugar 3.5, Protein 30.1
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MOROCCAN TURKEY WITH CRANBERRY COUSCOUS RECIPE | MYRECIPES
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5/5 (7)Published 2003-10-17Servings 10Calories 339 per serving
- To prepare turkey, combine first 8 ingredients; rub over turkey. Place turkey on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of a breast. Bake at 400° for 55 minutes or until thermometer registers 180°. Let stand 10 minutes before slicing.
- To prepare couscous, bring orange juice to a boil in a small saucepan while turkey bakes. Stir in cranberries. Remove from heat; let stand 30 minutes. Drain cranberries in a colander over a bowl, reserving juice.
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- Remove giblets and neck from turkey; discard liver. Pat turkey dry with paper towels; trim and discard excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine oil, rind, cumin, honey, garlic powder, coriander, 1 teaspoon salt, 1/2 teaspoon black pepper, ginger, cinnamon, and red pepper, stirring with a whisk. Rub spice mixture under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place giblets, neck, onions, celery, and carrots in the bottom of a large roasting pan; add stock and sherry to pan. Place roasting rack in pan. Coat rack with cooking spray. Arrange turkey, breast side up, on roasting rack. Bake at 425° for 30 minutes. Cover turkey loosely with foil. Reduce oven temperature to 325° (do not remove turkey from oven). Bake an additional 1 hour and 10 minutes or until a thermometer inserted into meaty part
- Place a zip-top plastic bag inside a 4-cup glass measure. Pour stock mixture through a sieve into bag; discard solids. Let stand 10 minutes. Seal bag; snip off 1 bottom corner of bag. Drain stock mixture into a medium saucepan, stopping before fat layer reaches opening. Add orange juice to pan; bring to a boil. Cook 3 minutes or until slightly thickened. Stir in remaining 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper. Serve sauce with turkey.
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- In a large skillet or saucepan, heat oil on medium heat. Add sliced onions and cook, stirring often, until they are transparent and begin to brown.
- Stir in the sliced almonds and continue to cook for a few minutes. The almonds will toast and start to brown as well.
- Add the couscous cranberries. This will toast the couscous which add to the flavour and prevents it from being clumpy in when done. Stir almost constantly for a few minutes so that the couscous grains do not burn on the bottom of the pan.
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- Preheat the oven to 350 degrees F. Spread the pine nuts in a single layer on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and lightly golden, 5 to 7 minutes, stirring once halfway through. Keep and eye on them and DO NOT WALK AWAY during the last few minutes to make sure those precious pine nuts do not burn. Immediately transfer to a bowl to stop their cooking and to make sure the hot pan doesn't burn them once they are out of the oven.
- In a large skillet, melt the butter over medium heat. Add the shallots and cook for 3 minutes, until they begin to soften. Add the salt, pepper, and cumin and cook 30 seconds. Pour in the broth. Increase the heat to high and bring to a boil.
- As soon as the liquid begins to boil, remove the pan from the heat. Stir in the couscous, cover, and let sit for 10 minutes.
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- To Cook Couscous : In a wide bowl, add couscous and boiling stock (or water if using). Mix well with spoon, in case of stock, taste stock for seasoning and adjust . if using water, add 1/4 teaspoon salt and stir to combine. Cover with a lid and set aside for 5 minutes or until all water has been absorbed.
- After 5 minutes, check if couscous is done or add a little more boiling water and cover until done. If done, fluff with fork and set aside.
- To make tfaya, heat olive in a deep heavy bottom skillet/pan. When oil is hot, add sliced onions and broken whole red pepper (if using), cook stirring once-in-a-while until onion are soft and started to caramelize (8-10 minutes). Remove whole red pepper after first 4 minutes.
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