MOROCCAN RAS EL HANOUT RECIPES

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MOROCCAN ROASTED VEGETABLE SOUP RECIPE | BBC GOOD FOOD



Moroccan roasted vegetable soup recipe | BBC Good Food image

Roasted roots are perfect for making soup- we used parsnips, butternut squash and carrots, flavoured with ras el hanout spice mix

Provided by Good Food team

Categories     Lunch

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 5

Number Of Ingredients 10

1 red onion, cut into 8 wedges
300g carrot, cut into 2cm chunks
300g parsnip, cut into 2cm chunks
300g peeled butternut squash, cut into 2cm chunks
1 small potato, cut into 2cm chunks
2 garlic cloves
1 tbsp ras el hanout
1 ½ tbsp olive oil
1.3l hot vegetable stock
6 tbsp Greek-style yogurt and 1 tbsp finely chopped mint, to serve (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip all the vegetables and the garlic into a roasting tin. Sprinkle over the ras el hanout and some seasoning, drizzle over the oil and give everything a good stir. Roast for 30-35 mins, turning the vegetables over halfway, until they’re tender and starting to caramelise a little.
  • Transfer the roasted veg to a large saucepan, pour over the hot stock and simmer for 5 mins. Purée the soup in a food processor, or in the pan with a hand blender, until smooth, then ladle into a flask for work. If eating at home, serve with a dollop of yogurt, a scattering of mint and a grinding of black pepper.

Nutrition Facts : Calories 187 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 10 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.9 milligram of sodium

MOROCCAN APRICOT CHICKEN RECIPE: HOW TO MAKE IT



Moroccan Apricot Chicken Recipe: How to Make It image

Traditionally, Moroccan chicken with apricots includes chili pepper paste, but I use chili sauce in my version. Serve it alone or with couscous for a heartier meal. —Arlene Erlbach, Morton Grove, Illinois

This spiced and saucy slow-cooker chicken is so good, we've named it our 2021 Recipe of the Year! For more standout recipes, check out all our Recipe of the Year finalists. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Total Time 04 hours 40 minutes

Prep Time 25 minutes

Cook Time 04 hours 15 minutes

Yield 6 servings.

Number Of Ingredients 12

1 teaspoon olive oil
1/2 cup slivered almonds
6 bone-in chicken thighs (about 2-1/4 pounds)
3/4 cup chili sauce
1/2 cup apricot preserves
1/2 cup dried apricots, quartered
4 teaspoons Moroccan seasoning (ras el hanout)
1 tablespoon vanilla extract
1-1/2 teaspoons garlic powder
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/4 cup orange juice
Chopped fresh parsley, optional

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.

Nutrition Facts : Calories 482 calories, FatContent 21g fat (4g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 633mg sodium, CarbohydrateContent 47g carbohydrate (27g sugars, FiberContent 5g fiber), ProteinContent 28g protein.

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For years, we've enjoyed dishes flavored with this version of ras el hanout, a Moroccan spice blend we use on everything from lamb stew to scrambled eggs. —Carol Ward, Deming, New Mexico
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    1. Mix all the spice rub ingredients together in a small bowl with a good pinch of sea salt and black pepper.
    2. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and place in the fridge for a couple of hours, preferably overnight.
    3. When you’re ready to cook, peel and finely chop the onion, and pick the coriander leaves, finely chopping the stalks.
    4. Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and coriander stalks and fry for a further 5 minutes.
    5. Drain and tip in the chickpeas, followed by the tomatoes, breaking them up with a spoon, then pour in 400ml of stock and stir well. Bring to the boil, then cover and reduce to a low heat for 1½ hours.
    6. Meanwhile, deseed and chop the squash into 5cm chunks, then destone and roughly tear the prunes. Toast the almonds in a dry frying pan until lightly golden, then tip into a bowl.
    7. When the time's up, add the squash, prunes and remaining stock. Give everything a gentle stir, then pop the lid back on and continue cooking for another 1½ hours. Keep an eye on it, adding splashes of water, if needed.
    8. At this stage, remove the lid and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes, more with the lid off – the beef should be really tender and flaking apart now, so have a taste and season to taste.
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LAMB, SQUASH & APRICOT TAGINE RECIPE | BBC GOOD FOOD
A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices
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Category Dinner, Main course
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Calories 451 calories per serving
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A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices
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Category Dinner, Main course
Cuisine Moroccan
Calories 451 calories per serving
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