Moroccan spices Chicken, preserved lemons and chickpeas March 16 2014

Moroccan spices Chicken, preserved lemons and chickpeas

This dish is one of the staples of Moroccan street food, both in the coastal towns and inland. I have adapted this recipe for baking in the oven to make it a little healthier and believe it is equally as delicious, similar to how a tagine can be cooked. A great taste of North Africa and Morocco.

Serves 4

Ingredients

750grm chicken thigh meat – skin on or off depends on taste really (and the waist line)

Olive oil

2 – 3 tsp Black Market Spices Moroccan spice blend

1 x preserved lemon – sliced and in segments

250gr Chickpeas

200ml dry White wine

250gr small Cherry tomatoes – can use tined / canned variety

Sea salt and pepper

1 lemon – wedges

Parsley and coriander leaves

Method

Add the chicken thighs to an oven dish (with a fitting lid or tagine) with a splash of olive oil, coat with the Black Market Spices Moroccan spice blend, add the sliced preserved lemon, the chickpeas, the white wine and finally arrange the cherry tomatoes. Season and place into a hot oven for about 30 minutes.

When cooked remove and garnish with lemon wedges and coriander and parsley

Moroccan Sweet potato, eggplant and green bean fritters, coriander and preserved lemon aioli March 16 2014

Moroccan Sweet potato, eggplant and green bean fritters, coriander and preserved lemon aioli

A great way to utlise the Moroccan spice blend and a great little package of flavour especially with the preserved lemon aioli.

Serves 4:

Ingredients:

2 large eggs beaten

100 – 150ml full fat milk

150gr chick pea flour (Besan flour) if no chick pea flour then plain flour will do.

3 tsp Black Market Spices Moroccan spice blend

2 garlic cloves finely diced / chopped

3 tbsp roughly chopped coriander

½ eggplant – medium fine dice salted in colander and rinsed and squeezed

150gr green beans cut into 20- 30mm sections

200gr precooked sweet potato – medium fine dice

Sea Salt and cracked pepper

Lupi Olive oil

Preserved lemon aioli

Sprigs of coriander

1 lemon in wedges

Method:

To a suitable sized bowl add the beaten egg, milk and spices. Slowly whisk in the besan flour ensuring no lumps. Add more milk / flour  if required until reached the desired consistency (as per demonstration).

To the bowl add the garlic, coriander, eggplant, green beans and sweet potato and season well and combine well.

Spoon the pakoras onto a medium hot flat bbq plate or suitable pan with a small wipe of olive oil (you don’t need too much and just a small amount to coat only) to Colour and ensure cooked prior to serving.

Serve with the preserved lemon aioli with large sprigs of coriander and lemon wedges.

Preserved lemon aioli

50gr- 75gr preserved lemons finely chopped / diced with flesh also used

Juice of half a lemon

1 tsp Dijon mustard

1 egg yolk

Salt and pepper

150ml Sunflower or good quality vegetable oil (full 150ml may not be required)

Pinch of castor sugar (if desired)

Whisk all ingredients together well excepting the oil which needs to be drizzled in slowly as per demonstration. Season to taste. Take care not to split.

*( if you don’t want to make an aioli then just add the preserved lemons to a good mayonnaise.