Moroccan Recipes

• 1 pound Large Carrots (peeled and diced)
• 1 cup chopped White Onion
• 2 ½ cups Low-Salt Chicken Broth
• 2 tbsp Butter
• 1 ½ tsp Cumin Seeds (roasted)
• 1 tbsp Honey
• 1/8 tsp Ground Allspice
•  ½ cup Plain Yogurt
• 1 tsp fresh Lemon Juice 

• In a large saucepan, take butter and melt it over medium heat.
• Add onion into it and sauté for 2 minutes.
• Add the carrots and broth and allow it to boil.
• Cover the pan and simmer the broth for 20 minutes till the carrots are tender and cooked.
• Remove the pan from the heat and allow the broth to cool down. Now puree it in a blender and return the contents back into the pan.
• Stir in lemon juice, honey and all spice. Adjust the salt and pepper.
• Pour out the soup into a serving bowl and drizzle yogurt and cumin over it.
  Serve hot. 

• 2 cups Green Olives (with pits)
• 4 Garlic Cloves (sliced)
• ¼ cup Extra-Virgin Olive Oil
• 2 tsp Tomato Paste
• 1/3 cup Water
• 2 tsp Harissa (North African spice paste)
• 3 Thyme Sprigs
• 2 thin Lemon Slices

Preparation

• In a small saucepan, take the olives, cover the pan with a lid and allow the olives to boil. Drain the water and keep the olives aside.
• In a heavy skillet, take some oil and add garlic into it. Sauté till the garlic turns golden.
• Stir in tomato paste and cook for 1 minute.
• Now add water, thyme, harissa and olives and cook till the liquid thickens and coats the olives.
• Remove the skillet from the heat and add the lemon slices.
• Allow the dish to marinate for 24 hours before consuming.

• 4½ lb Chicken (cut into 8 large pieces)
• 2 cups Low-Salt Chicken Broth
• ½ cup Green Olives
• 1 large Onion (halved and thinly sliced)
• 1 Lemon (cut into wedges)
• 1 tbsp Olive Oil
• 2 Garlic Cloves
• 2 tsp Ground Cumin
• 1 tbsp Paprika
• 1 tsp Ground Ginger
• 1 tsp Ground Cinnamon
• 2 tbsp lemon juice

• In a bowl, take the chicken pieces and marinate with salt and pepper.
• In a large skillet, heat oil and add onion, salt and pepper to it and sauté till golden brown.
• Add garlic, paprika, cumin, cinnamon and ginger, and stir fry for a minute.
• Add the chicken pieces and lemon wedges to the skillet and cover with a lid and allow to simmer in medium-heat, stirring occasionally, till tender.
• Transfer the chicken to a plate.
• Now add olives and 2 tablespoons lemon juice to the skillet and cook at a high flame till thick.
• Pour it over the chicken and serve hot.