Chicken and Olives Tagine

Ingredients: 2 pounds chicken thighs and drumsticks kosher salt and freshly ground black pepper 1 T butter 2 T olive oil 1 onion, chopped 1 T fresh ginger, minced 1/2 teaspoon turmeric 1/2 teaspoon ground cinnamon 3 cloves garlic, pressed 1/4 cup wine 1/4 cup chicken broth 1 confit lemon, chopped, or preserved lemons 1/2 cup gently crushed briny olives 1/4 cup chopped fresh flatleaf parsley 3 T finely chopped fresh cilantro Optional: almonds, chick peas, currants couscous, for serving * * * * * Ingredients for lemon confit: 3 organic lemons, skin scrubbed well kosher salt 4 peppercorns 1/2 lemon, juiced Preparing the chicken: Pat the chicken dry, and season well with salt and pepper. Heat the butter and olive oil in a Dutch oven over medium-high heat, and brown the chicken on all sides. Add the onion, ginger, turmeric, cinnamon, and cook until onion is translucent, about 3 minutes. Season with salt and pepper, and add the garlic and stir for a minute. Increase heat and deglaze with wine, stirring, and allowing it to bubble. Add the broth and bring to a boil. Lower the heat, and cover and simmer gently for 45 minutes, then remove the chicken and set aside. To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot. Heat for 5 more minutes and serve over couscous * * * * * Preparing the lemon confit: Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks. Serves 4

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Honey-Poached Peaches and Apricots

Serve with olive oil wafers.

Ingredients:
4 apricots
2 peaches
2 T white granulated sugar
2 T honey
1 drop orange flower water
2 T chopped pistachios

Optional: creme fraiche

Preparing the fruit:
Bring a large pot of water to the boil. With the point of a knife, make a cross in the bottom of the fruits. Plunge them into the boiling water for 1 minute. Remove and plunge into a bowl of ice cold water. Peel, pit, and slice onto a platter.

Put the sugar and honey in a saucepan with 1/2 cup water. Boil 5 minutes. Remove from the heat and add a few drops of orange flower water. Pour over the fruit, then scatter over the nuts. Serve with creme fraiche on the side.

Serves 4

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Moroccan Rice Pudding

Ingredients:
3.5 ounces rice
2 1/2 T unsalted butter, plus extra for greasing
2 3/4 cups of whole milk
1 cup of heavy cream
1 vanilla bean, split
1/3 cup of caster sugar or vanilla sugar
1 teaspoon organic orange zest or a strip of organic lemon peel
a pinch of salt
2/3 cup chopped dates
2 teaspoons of rosewater
dried organic rose petals, garnish

Preparing the rice pudding:
Preheat oven to 300 degrees F. Wash the rice in a strainer under cold water and drain.

Rub the inside of an oven-proof dish with a little butter. Put the milk, cream and vanilla bean in a saucepan and heat gently until bubbles just start to appear around the edges. Stir in the rice, sugar, citrus zest and salt, and simmer for five minutes. Stir in the dates and rosewater, pour into the greased dish and dot the top with butter. Cover with foil or a lid and bake for 45 minutes. Remove from the oven, stir gently, then return to the oven, covered, for 30 minutes. Remove and stir again, scraping up any bits of rice which have stuck to the bottom.

At this point, if you prefer a pudding without a skin, put a lid or foil back on the pan; if you want the skin, don't bother. Return the rice pot to the oven for another hour, or until the rice is tender and creamy – keep an eye on it to make sure it doesn't dry out; add a bit more milk if it does.

Serve with the rose petals sprinkled over the top.

Serves 4

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Spiced Chicken With Dates

Ingredients:
4 T extra virgin olive oil
salt and freshly ground black pepper
1 chicken, cut up
2 medium to large chopped yellow onions
2 bay leaves
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2/3 cup of long grain rice
1/3 cup of red or green lentils, rinsed
3 cups of chicken stock, hot
12 dates, pitted
1 small bunch fresh coriander, stalks removed, leaves picked and torn
1 1/2 T blanched almonds, toasted

Preparing the chicken:
Heat the oil over a medium-high heat in a large casserole. Season the chicken, brown all over and set aside.

Lower the heat and tip the onions and bay leaves into the pan. Sauté, stirring from time to time, until the onions are soft and translucent, about 15 minutes. Add the garlic, cumin, ground coriander and cinnamon, and stir for a couple of minutes. Add the rice and lentils, stir for a minute until everything is well coated. Return the chicken to the pan, pour over the hot stock, season, cover and simmer gently for 15 minutes. Stir in the dates, cover again and simmer for 15 minutes, until the chicken is cooked through and the rice and lentils are tender. Remove from the heat, taste and adjust the seasoning, and stir in most of the fresh coriander. Serve with the remaining coriander and flaked almonds scattered over the top.

Serves 4 to 6

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Lamb With Pistachios Kofta Kebab-Wraps

Ingredients:
1 pound trimmed shoulder or neck filet of lamb, chopped into 1-inch chunks
2 heaping T fresh thyme leaves
1 level T ground chili pepper
1 level T ground cumin
4 level T sumac, or 1 lemon, zest finely grated
sea salt and freshly ground black pepper
A good handful shelled pistachio nuts
A few handsful of mixed salad leaves (romaine, endive and arugula, washed, spun dry and shredded)
a small bunch fresh mint, leaves picked
1 red onion, peeled and very finely sliced
1 lemon
a bunch of fresh flatleaf parsley, rough chopped
extra virgin olive oil
4 large flatbreads or tortilla wraps
4 heaping T plain yogurt

Preparing the kebabs:
Place the lamb in a food processor with most of the thyme, chili, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like ground meat.

Divide the meat into 4 equal pieces and get yourself 4 skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go - this will give it a better texture when cooked.

In a bowl, mix the salad leaves and mint. In another bowl, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves.

Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm the flatbreads for 30 seconds on the griddle pan or under the broiler, then divide between plates and top each with some dressed salad leaves and onion. When your kebabs are cooked, slip them off their skewers onto the flatbreads - you can leave them whole or break them up. Sprinkle with the rest of the sumac, cumin, chili and fresh thyme, and a little salt and pepper. Toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yogurt and olive oil.

Serves 4

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Slow-Roasted Lamb With Cumin

I serve this with couscous, pumpkin sweet potato stew, and sauteed brussels sprouts and beets.

Ingredients:
1 leg of lamb, 5 lbs. (bone in or out)
2 ounces unsalted butter, softened at room temperature
3 garlic cloves, crushed
2 teaspoons ground cumin
3 teaspoons ground coriander
1 teaspoon paprika
1 T ground cumin, extra, for service
1 1/2 teaspoons coarse salt, for service

Preparing the lamb:
Preheat the oven to 425 degrees F. With a sharp knife, cut small deep slits in the top and sides of the lamb.

Mix the butter, garlic, cumin coriander, paprika and 1/4 teaspoon salt in a bowl to form a smooth paste. With the back of a spoon, rub the paste all over the lamb leg, then use your fingers to spread the paste evenly, making sure that all of the lamb is covered.

Put the lamb, bone-side down, in a deep roasting pan and place on the top shelf of the oven. Back for 10 minutes, then baste with the pan juices and return to the center rack of the oven. Reduce the oven to 315 degrees F. Bake the lamb for 3 1/4 hours, basting it every 20 to 30 minutes to ensure that it stays tender and full of flavor. Carve the lamb into chunky pieces. Mix the extra cumin with the coarse salt and serve it on the side for sprinkling over.

Serves 6

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Marak Gar'a Hamra Wa Batat Helwa [Pumpkin and Sweet Potato Stew]

I serve this as a side dish with couscous to roast chicken or lamb, or as a meal in itself with couscous.

Ingredients:
2 ounces unsalted butter
1 large yellow onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 cinnamon stick
pinch of cayenne pepper or 1/2 teaspoon harissa, or to taste
2 cups vegetable or chicken stock
1/8 teaspoon ground saffron threads
1 lb. 5 ounces butternut squash or other firm winter squash, peeled and cubed
1 lb. 2 ounces sweet potatoes, peeled and cubed
1/2 cup raisins
1 T honey
kosher salt and freshly ground black pepper, to taste
cilantro leaves, chopped

Preparing the pumpkin and sweet potato stew:
Melt the butter in a large saucepan over low heat. Add the onion and cook slowly, stirring occasionally for 5 minutes, until softened.

Add garlic, ginger, turmeric, cinnamon stick and the cayenne pepper or harissa. Stir over low heat for 1-2 minutes, or until fragrant. Pour in the stock, add the saffron, then increase the heat to medium and bring to a boil.

Add the pumpkin, sweet potato, raisins and honey and then season with salt and freshly ground black pepper. Cover and simmer for 15 minutes or until all the vegetables are tender. Remove the cinnamon stick, transfer the vegetables to a serving bowl and sprinkle chopped cilantro over the top.

Serves 4 to 6

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Couscous With Almonds And Currants

Ingredients:
1 box couscous
1 T unsalted butter
2 cups vegetable or chicken stock
kosher salt and freshly ground black pepper, to taste
1/2 cup currants
1 4-ounce package of slivered almonds, toasted
2 T sliced scallions

Preparing the couscous:
Melt butter in a saucepan with stock, bring to a boil, salt and pepper the broth and add the couscous. Cover immediately and turn off the heat under the saucepan. Shake to level out the couscous. Let sit for 5 minutes.

Add almonds and currants, and sliced scallions (optional), cover and let sit another 5 minutes. Fluff with fork and serve.

Serves 5

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Reghaif [Savoury Yeast-Dough Pancakes Filled With Spiced Kefta (Beef-Filled Bread)]

Ingredients for dough:
2 teaspoons active dried yeast
1 teaspoon caster (superfine) sugar
1/2 teaspoon kosher salt
2 3/4 cups all purpose flour
oil, for shaping and frying

* * * * * *

Ingredients for spiced kefta filling:
6 ounces ghee
18 ounces finely minced or ground beef
4 T grated yellow onion
8 cloves of garlic, finely chopped
4 teaspoons ground cumin
4 teaspoons ground coriander
freshly ground pepper, to taste
kosher salt, to taste
4 cups water

Preparing the dough:
Dissolve the yeast in 1/2 cup of lukewarm water and stir in the sugar.

Sift the flour and 1/2 teaspoon salt into a bowl and make a well in the center. Pour in the yeast mixture, then add another 1/2 cup lukewarm water into the center well. Stir sufficient flour into the center well to make a thin batter, cover the bowl with a cloth and set aside for 15 minutes until bubbles form.

Gradually stir in the remaining flour, then mix with your hands until a sticky dough is formed. If the dough is too stiff, add a little more water.

Knead for 10 minutes in the bowl until smooth and elastic, then cover and leave in a warm place for 30 minutes.

* * * * * * *

Preparing the spiced kefta:
Heat the ghee in a saute' pan, add the beef and stir over high heat until browned. Reduce the heat to low, add the onion, garlic, cumin and coriander and season with salt and pepper. Cook, stirring, for 2 minutes, then add 4 cups water. Cover and simmer for 30 to 45 minutes until the water evaporates and the fat separates. Spoon spiced kefta into a food processor and process to a paste. Set aside to cool.

* * * * * * * *

Preparing the reghaif:
With oiled hands, oiled work surface and oiled rolling pin, punch down the dough and divide into 12 balls. Divide the spiced kefta into 12 portions. Roll out and stretch a dough ball into a 7-inch circle. Spread one spiced kefta portion over the top of the dough circle, pressing gently and leaving the outer 1/2-inch of the dough clear. Fold the sides in so that they overlap, then fold in the top and bottom to overlap the center. Roll out and shape into a 3 1/2- by 5-inch rectangle. Place folded reghaif on an oiled tray, being careful not to have them overlap or touch each other.

In a frying pan, add 1/2-inch of oil and heat over high flame. When almost smoking, reduce heat to medium and add two reghaif. Cook for about 1 minute on each side, or until browned and crisp and cooked through. Drain on paper towels, sprinkling kosher salt over top while hot and serve immediately.

Makes 12

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Marak Gar'A Hamra Wa Batat Helwa [Pumpkin & Sweet Potato Stew]

This dish goes well with roast chicken.

Ingredients:
2 ounces unsalted butter
1 large yellow onion, chopped finely
2 garlic cloves, minced
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 cinnamon stick
pinch of cayenne pepper or 1/2 teaspoon harissa, or to taste
2 cups vegetable or chicken stock
1/8 teaspoon ground saffron threads
1 1/2 pounds butternut squash or other firm winter squash, peeled and cubed
1 pound and 2 ounces sweet potatoes, peeled and cubed
1/2 cup raisins
1 T honey
cilantro leaves, roughly chopped

Preparing the pumpkin and sweet potato stew:
Melt the butter in a large saucepan over low heat. Add the onion and cook gently, stirring occasionally for 5 minutes, until softened. Add the garlic, ginger, turmeric, cinnamon stick and cayenne pepper or harissa. Stir over low heat for 1 to 2 minutes, or until fragrant. Pour in the stock, add the saffron, then increase the heat to medium and bring to a boil.

Add the pumpkin, sweet potato, raisins and honey and season with salt and freshly ground pepper. Cover and simmer for 15 minutes or until all the vegetables are tender. Remove the cinnamon stick, transfer to a serving dish and sprinkle chopped cilantro over the top.

Seres 4 to 6

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Ma'Quoda [Fried Potato Cakes]

Ingredients:
1 1/2 pounds boiling potatoes
2 garlic cloves, unpeeled
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 teaspoon paprika
1/8 teaspoon cayenne pepper
2 T Italian parsley, finely chopped
2 T cilantro, finely chopped
2 small eggs
oil, for frying (canola, peanut, etc.)

Preparing the potatoe cakes:
Peel the potatoes, cut into thick slices and place in a saucepan with water to cover. Add the garlic cloves and bring to a boil. Boil for 15 to 20 minutes, until tender, then drain and return to medium heat to dry the potatoes, shaking the pan occassionally until the excess moisture evaporates. Squeeze the pulp from the garlic cloves into the potatoes, then mash. Add the cumin, ground coriander, paprika and cayenne pepper. Mix lightly and set aside to cool.

Add the parsley, cilantro and one egg to the mashed potatoes and season to taste. Mix well without overworking. Divide into eight portions.

Lightly moisten hands and shape each portion into a smooth cake, about 1/2 inch thick and about 3 1/4 inches in diameter. Place on a baking tray lined with baking paper. Beat the remaining egg in a shallow dish.

In a frying pan, add about 1/4 inch of oil and place over medium-high heat. When hot, dip the potato cakes one at a time into the beaten egg to coat completely and fry for 2 to 3 minutes each side or until golden and heated through. Drain on paper towels and serve hot.

Makes 8

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