Moroccan Breakfast Skillet Food

QUICK MOROCCAN SHRIMP SKILLET

Steps:

• In a large skillet, heat oil over medium-high heat; saute onion and pine nuts until onion is tender, 2-3 minutes. Stir in all remaining ingredients except parsley; bring just to a boil. Reduce heat; simmer, covered, until shrimp turn pink, 4-6 minutes., Remove from heat; let stand 5 minutes. If desired, top with parsley.

MOROCCAN BREAKFAST SKILLET

Steps:

• Remove stems from Swiss chard. Chop stems and leaves, keeping in separate bowls.
• Place turkey and sausage into the bottom of a cold, heavy-bottomed pan and break up slightly using a utensil. Heat over medium-high heat and cook and stir until browned and crumbly, 5 to 7 minutes. Turn off heat, transfer meat to a large bowl using a slotted spoon, and leave fat in the pan.
• Return pan back to the stovetop over medium-high heat. Add sweet potato and cook and stir for 5 minutes. Add chard stems and cook for 3 minutes more.
• Add garlic, turmeric, sea salt, and cinnamon to the pan; stir to combine. Cook until sweet potatoes are just soft, about 5 minutes. Add chard leaves and apple cider vinegar. Continue cooking until greens have wilted, 1 to 2 minutes. Remove from heat, mix in cooked meat, and serve warm.

MOROCCAN CHICKEN AND VEGGIE SKILLET

Steps:

• Place fennel seeds (if using) on a cutting board and break them by cutting once or twice with a large, heavy knife.
• Or if you have a mortar and pestle, give them a couple of grinds to lightly crush and release the aroma.
• In a small bowl, mix crushed fennel seeds, cumin, cinnamon and cayenne; set aside.
• In a large nonstick frypan, heat oil over medium high heat.
• Brown chicken with onion and garlic about 5 minutes.
• Stir in fennel mixture and sauté 1 minute.
• Add broth, zucchini, carrots, raisins and salt; bring to a boil.
• Cover and simmer over low heat stirring once, 5 minutes or until veggies are tender.
• Dissolve cornstarch in 1 tablespoon water, stir cornstarch mixture into pan and cook until thickened.
• Serve over prepared couscous or rice and garnish with chopped coriander.

PERSIAN EGGS POACHED IN TOMATO SAUCE

Steps:

• Put the oil in a non-stick skillet over medium high heat. Add onions and garlic. Stir-fry for a minute, then reduce heat to medium. Continue cooking vegetables for 3 or 4 minutes so that the onion becomes translucent with a little color around the edges.
• Add the tomatoes and simmer. Cook uncovered for 10 minutes. Season with salt and pepper to taste.
• Once the sauce has cooked, use the back of a spoon to create 4 rounded wells, one in each quarter of the pan. Carefully break each egg and place into each of the hollows.
• Cover pan with a lid leaving it partially open to allow some heat and moisture to escape. Cook until eggs reach your preferred level of doneness.
• Carefully scoop egg with some sauce onto serving plates. Garnish with chives.
• Serve with warmed pita or other flatbread of choice.
• •Variation: You can make this a little spicier, add a small chili to the onions. If you do so, you may want to omit the chives and instead garnish with finely chopped parsley.