Tag Archives: Moroccan cuisine

Karl’s Moroccan Chicken Tajine II

Adapted from a The Guardian recipe

I have made a Moroccan chicken tajine before, but there is no set recipe for that title. This leaves open a wide variety of options in what to include in this dish. The last time I made this I heavily spiced the chicken, but in reading the discussion of The Guardian recipe, I learned that you may make it so that the chicken is the star attraction of this stew.

Karl’s Moroccan Chicken Tajine II

Karl’s Moroccan Chicken Tajine II

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Filed under Chicken, Main Dishes, Vegetables

Karl’s Moroccan Carrot Salad

I am making Moroccan chicken tajine and I wanted a vegetable dish. While many tajine recipes include the vegetables in the stew, I wanted something on the side. Wife, Jan really likes carrot salads.

Karl’s Moroccan Carrot Salad

Karl’s Moroccan Carrot Salad

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Filed under Salads, Side Dishes, Vegan, Vegetarian

Karl’s Moroccan Couscous II

I had decided to make Moroccan chicken tajine for this Sunday’s dinner. Couscous is an obvious side dish—especially since some of my diners are on a low carb diet. The chicken would be well spiced so I thought that the side dish should be a bland-ish canvas for the flavorful sauce.

Karl’s Moroccan Couscous II

Karl’s Moroccan Couscous II

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Filed under Pasta, Side Dishes, Vegan, Vegetarian

Karl’s Moorish Tabbouleh

The Moors controlled most of present day Spain from the 8th–15th centuries. They introduced almonds, citrus fruit and rice, as well as the irrigation systems necessary to grow them to the Iberian Peninsula.  Tomatoes, potatoes, and chilies—items common to today’s Spanish and Moroccan cuisines—had not yet been introduced to European diets. I am making a Moorish chicken for Sunday’s sinner and I decided that a tabbouleh would be a good side dish.

Karl’s Moorish Tabbouleh

Karl’s Moorish Tabbouleh

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Filed under California Fusion, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Moorish Spice Blend

I decided to make a Moorish themed dinner this Sunday. The Moors controlled most of present day Spain from the 8th–15th centuries. While Moorish cuisine is little different from that of Morocco, the Moors had a great effect on the gastronomy of Spain. They introduced almonds, citrus fruit and rice, as well as the irrigation systems necessary to grow them. However, this period was also pre-contact with the New World, so that some items that are common to today’s Spanish and Moroccan cuisines had not yet been introduced to European diets—no tomatoes or chilies, including paprika and cayenne.

Karl’s Moorish Spice Blend

Karl’s Moorish Spice Blend

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Filed under Sauces and Spices, Vegan, Vegetarian

Karl’s Moroccan Chicken Wings

It is Memorial Day and barbecue is the traditional way of celebrating. Son-in-law, Chris, is avoiding sugary foods, so many a barbecue sauce was out. I decided that a spice rub would be the way to go.

Karl’s Moroccan Chicken Wings

Karl’s Moroccan Chicken Wings

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Filed under California Fusion, Chicken, Main Dishes, Sauces and Spices

Karl’s Moroccan Couscous

I had decided to make Moroccan chicken wings for this Sunday’s dinner. Couscous is the obvious starch to go with them. Since I was using Ras el Hanout—a Moraccan spice blend—for the chicken, I thought it would also work well with the pasta.

Karl’s Moroccan Couscous

Karl’s Moroccan Couscous

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Filed under California Fusion, Pasta, Side Dishes, Vegan, Vegetarian

Karl’s Moroccan Ras el Hanout Barbecued Lamb

It’s Father’s Day and I get to make what I like. This means barbecued lamb. Like for my birthday, I decided I would go Moroccan.

Karl’s Moroccan Ras el Hanout Barbecued Lamb

Karl’s Moroccan Ras el Hanout Barbecued Lamb

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Filed under Lamb, Main Dishes, Sauces and Spices

Karl’s Adkin’s Vegetable Tajine (Tagine)

I wanted a vegetable dish to go with my Moroccan lamb this Sunday. I just put Miriam on a plane for Milan, Italy, on Friday and I pick up her husband, Chris, who is just getting back from NY on Saturday. Chris is on the Adkin’s diet, so this dish must fit his needs—out go the starchy vegetables, fruit and flour as a thickener.

Karl’s Adkin’s Vegetable Tajine (Tagine)

Karl’s Adkin’s Vegetable Tajine (Tagine)

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Filed under Clay Pots, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Zucchini Ras el Hanout

I made a tajine for my Father’s Day dinner to go with my Moroccan lamb. I had a zucchini on my counter that I wanted to use before it spoiled, but I thought that a soft squash like this would not stand up to the long cooking time of a tajine.  I decided it would be much better barbecued separately. Since I had already blended Ras el Hanout for the lamb it seemed an obvious spicing.

Karl’s Zucchini Ras el Hanout

Karl’s Zucchini Ras el Hanout

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Filed under Barbeque, Sauces and Spices, Side Dishes, Vegan, Vegetables, Vegetarian