Taste Of Morocco Recipes

MOROCCAN APRICOT CHICKEN

Steps:

• In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.

TASTE OF MOROCCO

Steps:

• Sautè the zucchini, sweet potato, and garlic in the oil until partially cooked, about 5 minutes.
• Use water as necessary to keep the vegetables from sticking.
• Drain and rinse the chick peas.
• Add the spices, chick peas, and peppers to the pan.
• Cover and cook for about 5 minutes.
• Meanwhile, place the couscous and raisins in another saucepan.
• Add enough water so that the couscous is covered by about 1/2 inch.
• Bring the mixture to a boil, then cover tightly, remove from the heat, and let set at least 10 minutes.
• Remove the cover from the pepper/chick pea mixture, stir, and cook a few minutes longer to heat thoroughly and thicken.
• Serve the bean-pepper stew over the couscous.

SKILLET CHICKEN WITH OLIVES

Steps:

• Sprinkle chicken with rosemary, pepper and salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides., Add olives, wine and, if desired, capers. Reduce heat; simmer, covered, 2-3 minutes or until a thermometer inserted in chicken reads 170°.