SLOW-COOKER MOROCCAN BEEF STEW WITH COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 8h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Stir the carrots, celery root and 1/2 cup prunes in a 6- to 8-quart slow cooker. Toss the beef with the ras el hanout, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange on top of the vegetables. Whisk the chicken broth and tomato paste in a small bowl or liquid measuring cup and pour over the meat and vegetables. Cover and cook on low until the meat is tender, 7 to 8 hours.
- About 15 minutes before serving, cook the couscous as the label directs.
- Skim the fat off the top of the stew with a ladle and discard. Stir in the harissa and season with salt and pepper. Divide the couscous and stew among bowls. Top with the remaining 1/4 cup prunes and cilantro; serve with more harissa.
MOROCCAN SEA BASS
Provided by Florence Fabricant
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Use 1/2 tablespoon oil to grease a baking pan large enough to hold fish. Rub 1/2 tablespoon oil over outside of fish. Preheat oven to 450 degrees.
- Finely mince garlic by hand or by dropping it through feed tube of running food processor. Do same with the packed cilantro and mint leaves. Transfer garlic and herbs to a small bowl, and stir in paprika, lemon juice and 2 tablespoons oil. Season with salt and pepper.
- Use a sharp knife to cut 3 or 4 slashes about 1/2 inch deep in each side of fish. Spoon a scant teaspoon of herb mixture into each slash. Place fish in baking pan, and stuff cavity with half the cilantro and mint sprigs.
- Put remaining herb mixture and remaining oil in small saucepan.
- Roast fish about 20 minutes, until flesh in the slashes looks opaque. Remove from oven, and let rest 5 minutes. Gently heat herb mixture until warm.
- Transfer fish to a serving platter, remove herbs from cavity and garnish platter with remaining cilantro and mint sprigs. Serve fish, filleting it as you go and spooning herb mixture over each portion.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 5 grams, Sodium 902 milligrams, Sugar 0 grams
SEA BASS WITH MOROCCAN SALSA
DH and I made this for dinner last night. We loved it! According to the recipe, couscous with minced green onions would make a nice side dish (we didn't try that). From Bon Appetit.
Provided by Dr. Jenny
Categories Bass
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs. Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes. Peel, seed, and coarsely chop peppers; return to same bowl.
- Heat 1 Tb oil in heavy small skillet over medium heat.
- Add cumin and cinnamon; stir until fragrant, about 1 minute. Pour oil mixture over peppers. Mix in olives, next 7 ingredients, and 2 Tb oil. Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally).
- Preheat broiler.
- Brush fish all over with 2 Tb oil. Sprinkle with salt and pepper. Broil until fish is opaque in center, about 2 1/2 minutes per side. Transfer fish to plates. Spoon salsa over.
Nutrition Facts : Calories 282.6, Fat 15.4, SaturatedFat 2.4, Cholesterol 52.9, Sodium 189.7, Carbohydrate 11.8, Fiber 2.4, Sugar 6.9, Protein 25
SLOW COOKER MOROCCAN SEA BASS
Number Of Ingredients 16
Steps:
- In a large skillet, heat the olive oil over medium high heat. Add the onion, red and yellow bell peppers, garlic, saffron, sweet paprika, hot/smoked paprika and ginger. Cook, stirring often for 3 minutes until onion begins to soften.
- Add the tomatoes and stir for another 2 minutes, to blend the flavors.
- Transfer the mixture to the slow cooker and stir in the orange juice.
- Place the fish on top of the tomato mixture and spoon some of the mixture over the fish.
- Cover and cook on high for 2 hours or on low for 3-4 hours.
- Remove fish. Stir in parsley and cilantro, season sauce with salt and pepper.
- Serve fish with sauce.
SLOW-COOKED MOROCCAN CHICKEN
Herbs and spices really work their magic on plain chicken in this dish, and the dried fruit adds an exotic touch. -Kathy Morgan, Ridgefield, Washington
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Place carrots and onions in a greased 5-qt. slow cooker. Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins. In a small bowl, whisk broth, tomato paste, flour, lemon juice, garlic and seasonings until blended; add to slow cooker., Cook, covered, on low until chicken is tender, 6-7 hours. Serve with hot cooked couscous.
Nutrition Facts : Calories 435 calories, Fat 9g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 755mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 6g fiber), Protein 42g protein.
MOROCCAN SEA BASS
Not a fish person? This one will change your mind, it's to die for! We had this dish made for us by a Moroccan friend of ours and it was so good I couldn't quite let anyone take my dish away. I had to get up and clear the table myself so I could have an excuse to enjoy it down to the last drop in the kitchen (it never happened of course because a Moroccan meal just gets better and better); this sauce is just delicious! Thank you Miri S.!
Provided by scancan
Categories Bass
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place fish in pot skin side down.
- Add remaining ingredients with water reaching level with the fish.
- Bring to a boil.
- Lower immediately and cook for 30-40 minutes (no longer) basting frequently.
- To serve remove skin and any possible bones left behind. Spoon plenty of sauce over the fish and serve warm.
- Enjoy!
Nutrition Facts : Calories 162.3, Fat 10, SaturatedFat 1.4, Cholesterol 8.8, Sodium 34.5, Carbohydrate 13.7, Fiber 3.1, Sugar 2.9, Protein 6
SEA BASS WITH MOROCCAN SALSA
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs. Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes. Peel, seed and coarsely chop peppers; return to same bowl.
- Heat 1 tablespoon oil in heavy small skillet over medium heat. Add cumin and cinnamon; stir until fragrant, about 1 minute. Pour oil mixture over peppers. Mix in olives, next 7 ingredients and 2 tablespoons oil. Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally.)
- Preheat broiler. Brush fish all over with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until fish is opaque in center, about 2 1/2 minutes per side. Transfer fish to plates. Spoon salsa over.
SLOW COOKER MOROCCAN LAMB STEW
Warm up with our easy slow cooker lamb stew, with aromatic spices and bags of flavour. This simple, crowd-pleasing dish takes just 10 minutes to prep
Provided by Cassie Best
Categories Dinner, Main course
Time 9h10m
Number Of Ingredients 17
Steps:
- Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
- Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.
Nutrition Facts : Calories 488 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium
CHEF JOHN'S BRAZILIAN FISH STEW
My interpretation of Brazilian seafood stew (or moqueca) uses just fish, so I'm calling it the weeknight version. It's ready to serve in less than 30 minutes.
Provided by Chef John
Categories World Cuisine Recipes Latin American South American Brazilian
Time 32m
Yield 6
Number Of Ingredients 19
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes.
- Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.
Nutrition Facts : Calories 399 calories, Carbohydrate 32.6 g, Cholesterol 46.9 mg, Fat 19 g, Fiber 2.6 g, Protein 25.6 g, SaturatedFat 13.3 g, Sodium 599.8 mg, Sugar 2.6 g
BRANZINO MEDITERRANEAN
This simple, healthy, and delicious Mediterranean fish, also known as 'Greek Sea Bass', should be cooked whole. The cavity of the fish can be stuffed with lemon and other ingredients for added flavor. It is a very mild-tasting and versatile fish. The oregano and lemon make it truly Greek cuisine that many will enjoy. Can be found wild-caught in many stores. Enjoy!
Provided by Christala
Categories World Cuisine Recipes European Greek
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Drizzle 1 tablespoon olive oil into a large baking pan; add onion and season with salt and pepper.
- Place the 2 cleaned fish into the baking pan and stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion. Pour white wine and lemon juice over each fish and sprinkle with oregano. Drizzle the remaining 1 tablespoon olive oil over the 2 fish.
- Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes. Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter and garnish with parsley and lemon wedges.
Nutrition Facts : Calories 379.9 calories, Carbohydrate 6.6 g, Cholesterol 117.3 mg, Fat 12.6 g, Fiber 1.3 g, Protein 53 g, SaturatedFat 2.4 g, Sodium 236.8 mg, Sugar 1.9 g
SLOW COOKER MOROCCAN CHICKEN
Tasty, easy, and impressive! Serve with couscous or rice.
Provided by juliebu
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 5h30m
Yield 6
Number Of Ingredients 17
Steps:
- Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, garbanzo beans, dried apricots, cumin, ginger, cinnamon, coriander, and cayenne pepper. Pour in the chicken broth. Cook on Low for 5 hours.
- Remove the chicken and keep warm. Mix the cornstarch and water in a small bowl. Stir the cornstarch mixture into the slow cooker. Cook on High until the sauce has thickened, about 15 minutes. Return the chicken to the slow cooker and heat through. Top with fresh cilantro and almonds before serving.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 37.9 g, Cholesterol 39 mg, Fat 5.5 g, Fiber 6.2 g, Protein 20.7 g, SaturatedFat 0.7 g, Sodium 385 mg, Sugar 19.2 g
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