NORTH AFRICAN SPICED CHICKEN
Chicken thighs dressed in an easy north African spice blend then seared and baked.
Provided by Courtney
Categories Main Course
Number Of Ingredients 11
Steps:
- Add the chicken to a large bowl then drizzle with avocado oil and all the spices. Using a pair of tongs turn and mix the chicken pieces and spices together until they are evenly distributed over the chicken.
- Sear the chicken about a minute or to per side on a large frying pan heated to medium high heat.
- Bake in the oven at 350ºF for 15 minutes, or until the internal temperautre reaches 165ºF.
Nutrition Facts : Calories 209 kcal, Carbohydrate 2 g, Protein 22 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 491 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
NORTH AFRICAN MARINADE
This marinade is quite versitalie. It can be used on seafood, poultry, beef or pork. This makes enough marinade for 1 1/2 to 2 lbs of meat.
Provided by Stacey Sweet
Categories African
Time 27m
Yield 1 Cup
Number Of Ingredients 16
Steps:
- Place onion, garlic, ginger, spices and salt in a skillet. Cook over medium heat for 2 minutes or until spices are fragrant and lightly roasted. Remove from heat.
- In a blender combine the spice mixture, lemon juice, and puree to a smooth paste.
- Spread paste over seafood, poultry, beef or pork and marinate for 2-3 hours or overnight for best results.
Nutrition Facts : Calories 791.9, Fat 63.2, SaturatedFat 9, Cholesterol 0.9, Sodium 7055.2, Carbohydrate 66.5, Fiber 28.4, Sugar 15.2, Protein 13.1
GRILLED SALMON WITH NORTH AFRICAN FLAVORS
Recipe found on www.eatingwell.com. This is a version of the classic North African herb paste known as chermoula serves as both a marinade and a sauce for this richly flavored salmon. If it is too cool to grill outdoors, you can roast the salmon at 450 degrees F for 12 to 15 minutes.
Provided by januarybride
Categories African
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 1/4 cup for sauce; cover and refrigerate for use atop fish after cooked.
- Place salmon fillets in a large sealable plastic bag. Pour in the remaining herb mixture, seal the bag and turn to coat. Refrigerate for 20 to 30 minutes, turning the bag over once.
- Meanwhile, preheat grill to medium-high. Oil the grill rack by placing oil a folded paper towel, hold it with tongs and rub it over the rack.
- Remove the salmon from the marinade, blotting any excess. Grill the salmon until browned and opaque in the center, 4 to 6 minutes per side.
- To serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges.
NORTH AFRICAN MEAT RUB
Moroccan and Tunesian flavors in this rub. Use on poultry, lamb, beef or pork, two to three hours at room temperature before grilling is the normal way of using this paste. It has strong spicy flavors and I prefer to use it mixed with yogurt or buttermilk, for marinating or basting. If you have roasted garlic paste use that instead of the garlic cloves, use 1 tablespoon. The original recipe used three tablespoons of salt, too salty for our tastes but feel free to add more salt or even reduce it to less. This will keep in the fridge for up to six months.
Provided by PetsRus
Categories African
Time 10m
Yield 1 small jar
Number Of Ingredients 9
Steps:
- In a spice grinder (I use a coffee grinder)grind the salt, oregano, rosemary, caraway and the turmeric to a fine powder.
- Mix this with the Harissa, garlic and the three tablespoons of olive oil.
- Transfer to a small jar and top with more olive oil so it won't dry out (always keep a thin layer on top).
Nutrition Facts : Calories 416.6, Fat 42.4, SaturatedFat 5.8, Sodium 13961.4, Carbohydrate 10.3, Fiber 4.4, Sugar 0.3, Protein 2.7
NORTH AFRICAN MARINADE FOR FLANK STEAK
This is a recipe I found in my "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly. Posting for ZWT event so untried by me, but sounds like something we would enjoy. They stated: ""North African Marinade is also excellent for butterflied leg of lamb, lamb kebabs, or veal shanks. The recipe makes enough marinade for a 4 to 5-pound butterflied leg of lamb or 3 to 4 pounds of lamb or veal shank."
Provided by diner524
Categories Steak
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine all the ingredients except steaks in a bowl and mix well. (Marinade can be kept refrigerated for 7 to 10 days.).
- Pierce the steak all over on both sides with a sharp fork or skewer. Place it in a zipper-lock bag or shallow glass baking dish. Pour over the marinade and refrigerate overnight (cover if using a dish). Shake and turn the bag or turn the meat occasionally. Let it come to room temperature before cooking.
- TO GRILL THE STEAK:.
- Pat the steak dry. Grill the steak over medium-hot coals in a covered or uncovered barbecue or directly over the flames of a gas grill. Flank steak is best cooked medium-rare and should never be cooked more than medium; the internal temperature should be 130 to 135 degrees F. This should take roughly 4 to 5 minutes per side on a standard grill.
- Allow the steak to rest for 5 minutes, covered loosely with aluminum foil, before carving into 1/4-inch-thick diagonal slices across the grain.
MARINATED NORTH AFRICAN OLIVES
Make and share this Marinated North African Olives recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Lunch/Snacks
Time 10m
Yield 1 olives, 20 serving(s)
Number Of Ingredients 8
Steps:
- combine everything in a glass jar.
- add the olives and toss to coat.
- refrigerate for 3 days.
- lasts for 3 weeks in the refrigerator.
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