Moroccan Pilaf
Ingredients:
2-4 tbsp olive oil1 medium onion, diced
4 carrots, sliced into rounds
1 cup almonds, chopped
1/4 cup raisins
1/4 cup dried apricots, chopped
2 tsp curry powder
1/2 tsp turmeric
1/2 tsp ground cardamom
1 tsp salt
4 cups chopped kale
4-5 cups cooked and cooled basmati rice (Cook about 2 cups of rice ahead of time and let cool.)
1 small lemon, juiced
black pepper
Directions:
1. Heat a 10" deep skillet or pot over medium heat. Add olive oil and then chopped onions; sauté about 4-5 minutes. Add sliced carrots and sauté another 10 minutes more. Adjust the temperature to prevent the onions from browning too quickly if necessary.
2. Add almonds, raisins, apricots, spices and salt and sauté for another 5 minutes. Add the kale and sauté about 5 more minutes or until kale is tender. (It's okay if the kale is still wet from rinsing as the extra water will help it cook.)
3. Add the rice and stir together over low heat. Add a few tablespoons of water if it seems dry, as well as another tablespoon of oil to prevent it from sticking.
4. Remove from heat and add the juice of the lemon. Stir together and season with salt and pepper if necessary.
Stuffed Moroccan Roasted Chicken
Ingredients:
8 boneless, skinless chicken thighs
1 small onion, cut into large chunks
1 lemon, cut into wedges
1/2 - 1 cup dried apricots and raisins (about half of each)
1/4 cup (approx.) Asiago cheese, grated
a few kale leaves, chopped in thin pieces
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cardamom
1 tsp black pepper
1/2 tsp turmeric
pinch cayenne pepper
2-3 tbsp coconut oil
Directions:
1. Preheat oven to 425F.
2. Keep toothpicks handy to seal the chicken thighs once they are stuffed. Place a piece of kale, some cheese, a few pieces of raisins and apricots and another piece of kale on each piece of chicken. Roll up the chicken and pinch together with a toothpick. Place them in a greased casserole dish seam side down in a single layer. Place the onion chunks, lemon wedges, dried apricots and raisins around the chicken.
4. In a small bowl, mix together the salt and spices. Sprinkle the spice mixture over the chicken. Dot each piece of chicken with coconut oil.
5. Roast for 40 minutes, depending on the size and thickness of chicken, or until the juices run clear. With about 10-15 minutes of cook time remaining, turn the chicken over to coat completely in spices and juices.
6. Serve with the onions, apricots, raisins and juices at the bottom of the roasting dish. Serve over pilaf.
Serves 6-8
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