Moroccan Sesame Potatoes Food

MOROCCAN SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray four 10-ounce ramekins with cooking spray.
• Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat.
• Sprinkle lamb evenly with 1/2 teaspoon cumin and 1/4 teaspoon salt. Cook and stir lamb in the hot oil until browned on all sides, about 4 minutes. Transfer lamb to a bowl. Cook and stir onion in the same skillet until slightly softened, about 3 minutes; add garlic and cook until fragrant, about 30 seconds.
• Stir tomato paste into onion mixture until evenly coated, about 30 seconds. Pour broth and water into onion mixture; bring to a boil, scraping skillet with a wooden spoon to loosen browned bits of food. Return lamb to skillet.
• Stir remaining 1/2 teaspoon cumin, olives, raisins, honey, cayenne pepper, turmeric, and 1/8 teaspoon cinnamon into lamb mixture. Reduce heat and simmer, stirring occasionally, until lamb is fully cooked and flavors have blended, about 30 minutes. Remove from heat and stir in peas.
• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool for 5 minutes. Transfer sweet potatoes to a bowl and sprinkle with 1/4 teaspoon salt and 3/8 teaspoon cinnamon. Beat potato mixture with a hand mixer on high speed until smooth. Add egg; beat until incorporated.
• Spoon lamb mixture into each ramekin; spread sweet potato mixture over lamb mixture. Place ramekins on a baking sheet.
• Bake in the preheated oven until bubbling, about 25 minutes.

MOROCCAN SPICED POTATOES

Steps:

• In a small bowl, combine the coriander, cumin, salt, turmeric, cinnamon, and paprika; set aside.
• Place potatoes in a medium saucepan, cover with water, and bring to a simmer over high heat. Simmer until potatoes are tender, about 20 minutes. Drain, and run under cold water to stop the cooking process. Cut potatoes into 1/2-inch pieces.
• Place the wok over high heat. Add 1 tablespoon canola oil; swirl to coat wok, and heat until just starting to smoke. Add the potatoes and reserved spices, and saute, stirring frequently, until potatoes just begin to brown, about 15 minutes. Add the remaining tablespoon of canola oil, red onion, and garlic, and continue to saute, stirring frequently until potatoes are golden, about 8 minutes more. Add the raisins, and stir to combine. Remove from heat; stir in the lemon juice and dill. Serve garnished with lemon zest and mint.

MASHED SWEET POTATOES WITH MOROCCAN SPICES

Steps:

• Place sweet potatoes in 4-quart saucepan. Add water to cover. Heat to boiling. Reduce heat; boil gently (simmer) about 12 minutes or until tender.
• Drain; return potatoes to pan. Add 1 cup of the Greek yogurt, the butter, 3 tablespoons of the brown sugar, the salt and remaining spices. Mash with potato masher until smooth.
• In small bowl, mix remaining 1/2 cup Greek yogurt and remaining 1 tablespoon brown sugar until smooth.
• Serve potatoes warm, topped with sweetened yogurt and chives.

MOROCCAN CHICKPEA & SWEET POTATO STEW

Steps:

• Heat the coconut oil in a large pan. Sauté the onion and the garlic for about 2 minutes. Then add the sweet potatoes and cook for about 3-4 minutes.
• Then add the eggplant and cook for 3 more minutes. Stir in the ras el hanout coconut oil and allow to melt. Season with the remaining spices (cinnamon, cumin, and turmeric) and stir in the diced tomatoes. Season with salt, pepper, and if using red pepper flakes. Cook for about 10-12 minutes or until the sweet potatoes are tender.
• While the chickpea & sweet potato stew is cooking prepare the couscous according to the instructions on the package.
• Serve over couscous and top with vegan yogurt or sour cream as well as some fresh cilantro. Enjoy!

MOROCCAN SPICED ROAST POTATOES

Steps:

• Mince/crush the garlic and set aside in a bowl.
• Add the other spice paste ingredients and mix.
• Cover and leave for at least an hour before using, for the flavours to blend.
• After 30 minutes, preheat the oven to 300°F or 150°C (this is the temperature I use although my oven is fan-assisted so if yours is not, you may wish to use a slightly higher temperature).
• Peel and quarter the potatoes (cut larger potatoes into smaller chunks).
• Simmer them in a pan of boiling water for 5-6 minutes.
• Drain the potatoes and gently shake them in the pan to roughen the edges (this produces crispy roasties!).
• Put the potatoes in a roasting tray. Add the spice paste and toss to coat the potatoes completely.
• Bake for 30 minutes, or until done, turning halfway through cooking.
• Serve hot and enjoy!

MOROCCAN SESAME POTATOES

Steps:

• Preheat oven to 375°F.
• Peel potatoes and cut into large chunks. In small bowl, combine harissa, olive oil, salt, and sesame seeds.
• Toss potatoes with with harissa mixture until evenly coated.
• Spray baking sheet with non-stick cooking spray (or line with non-stick foil).
• Arrange potatoes in single layer on baking sheet.
• Bake 20-25 minutes, turn, and bake 15-20 minutes until potatoes tender and lightly browned.
• Squeeze fresh lemon juice over potatoes and sprinkle with flaked sea salt.

HEALTHY BAKED SWEET POTATO WITH MOROCCAN LENTILS

Steps:

• Preheat oven to 450°F.
• Cook the sweet potatoes: Go to Quick Baked Sweet Potato or Instant Pot Sweet Potatoes.
• Meanwhile, cook the lentils according to the package instructions. Drain well.
• Dice the onion. Mince the garlic.
• Heat the oil in a large skillet over medium heat. Add the cumin seeds and cook, stirring constantly, for 1 to 2 minutes, until the seeds start to pop. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, until tender and translucent. Add the garlic and tomatoes and cook, stirring frequently, for 1 to 2 minutes, until the garlic is fragrant. Decrease the heat to low and stir in the lentils, ginger, cinnamon, paprika, harissa, and salt, then stir in the spinach. Cook, stirring frequently, until the spinach has wilted, adding water by the 1⁄4 cup if needed to prevent sticking (about 1 to 2 minutes). Stir in the pomegranate molasses, if using. Taste and adjust seasonings if desired.
• Make the Lemon Tahini Sauce.
• Use a fork to coarsely mash the flesh of the sweet potatoes, still in the skin. Place two halves on each serving plate and top them with a generous scoop of the lentils. Serve right away, with a drizzle of the tahini sauce and torn cilantro leaves.

MOROCCAN OVEN ROASTED SESAME POTATOES

Steps:

• Preheat oven to 375F.
• Peel the potatoes if you like, but as long as they are well scrubbed, they give a nice earthy taste if you leave them on.
• Cut the potatoes into chunks about 1-inch large across.
• Place the chunks into a bowl and add harissa and toss until potatoes are evenly coated.
• Add olive oil and toss again.
• Sprinkle potatoes with salt and sesame seeds and toss one more time.
• Spread foil on a large baking sheet and oil lightly (foil helps with clean-up later).
• Place seasoned potato chunks on baking sheet in a single layer.
• Bake potatoes at 375F for 30 minutes, then using spatula, turn potatoes so that the other side can cook, and bake 15 minutes more or until potatoes are tender and deep golden.
• Squeeze lemon over potatoes before serving.
• Serve at once.

HARVEY'S MOROCCAN ROAST CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• For the spice mix: Mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom. Set aside.
• For the spice paste: Place the paprika, lemon juice, the spice mix (from Step 2), salt, chopped mint, black pepper and garlic cloves in a blender. Add 2 tablespoons of the olive oil and blend to until ingredients are mixed, about 6 or 8 pulses. Slowly add the additional olive oil if mixture seems too thick to spread. Blend just until mixture is a smooth paste.
• Spread potatoes and carrots in a roasting pan. Rub about 1/4 of the spice paste inside the cavity of the chicken. Rub the remainder of the paste on the outside of the chicken including the underside. Place the chicken directly on the carrots and potatoes. Pierce the 2 lemons all over with a fork, and place them into the chicken cavity.
• Tent the chicken with aluminum foil. Roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the juices run clear. Remove from the oven and let rest for about 10 minutes before serving.