Corn Marrakesh Recipes

MARRAKESH LENTIL STEW

Marrakesh Lentil Stew image

Make and share this Marrakesh Lentil Stew recipe from Food.com.

Provided by Auntie Mags

Categories Stew

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

6 cups chicken stock
2 cups dried red lentils
2 1/2 cups cooked sausage or 2 1/2 cups kielbasa
1 cup dry red wine
1 (15 ounce) can diced tomatoes with juice
1 (12 ounce) can corn
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon cumin
1 1/2 tablespoons garlic, minced
1 1/2 tablespoons ginger, minced
2 teaspoons dried thyme

Steps:

Mix all ingredients in large saucepot on stove or in crock pot.
Stir and put lid on.
Simmer on low for 2 hours or until lentils are soft.
Serve with biscuits or toast.

Nutrition Facts : Calories 583.9, Fat 25.7, SaturatedFat 8, Cholesterol 71, Sodium 924.3, Carbohydrate 49.2, Fiber 16.9, Sugar 7.3, Protein 34.3

CHICKEN MARRAKESH

Chicken Marrakesh image

Make and share this Chicken Marrakesh recipe from Food.com.

Provided by Livingthedreamintx

Categories Whole Chicken

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

4 whole chickens, each cut into eighths (2-1/2 lbs each)
12 large garlic cloves, finely minced
3 tablespoons dried thyme
1 tablespoon ground cumin
2 tablespoons ground ginger
1 teaspoon salt
1 cup red wine vinegar
1 cup best quality olive oil
8 teaspoons green peppercorns, soaked in water and drained
2 cups whole pitted black olives
3 cups dried apricots
2 cups dried small figs
1/2 cup packed brown sugar
1/2 cup red wine
2 cups large pecan pieces
4 grated lemons, zest of

Steps:

The day before, combine the chicken, garlic, thyme, cumin, ginger, salt, wine vinegar, oil, peppercorns, olives, apricots, and figs in 2 large bowls, dividing the ingredients equally; marinate covered in the refrigerator overnight. Mix several times during the day. Remove the bowls from the refrigerator 1 hour before cooking.
Preheat oven to 350 degrees.
Arrange chicken in single layer in 2 large, heavy shallow baking pans. Spoon marinade evenly over both pans. Sprinkle with the brown sugar and pecans and pour the wine evenly between the pieces in both pans.
Cover the pans with aluminum foil and bake 20 minutes. Remove foil and bake, basting frequently with the pan juices, 50 minutes.
Using a fork and slotted spoon, transfer the chicken, olives, dried fruit, and pecans to a large serving platter. Drizzle with a few large spoonfuls of the pan juices.

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