Chicken and Olive Tajine

Makes: 4 servings
Marinate: 1 hour
Cook: 40 minutes Bake: 45 minutes
Ingredients:
1 whole chicken (As an alternative to using the whole chicken you can use drumsticks and thighs. Follow the same instructions.)
3 garlic cloves
1 teaspoon of ginger powder
1/2 teaspoon of pepper
1 teaspoon of salt
A pinch of saffron
1 teaspoon of cumin
2 medium sized onions
1/4 cup of chopped cilantro
2 Tablespoon of Olive Oil
1 Tablespoon of lemon juice
1 cup whole green olives
water


Peel the onions and grate them.


Marinating Steps:
To make the marinating sauce, mix the olive oil, lemon juice, spices and cilantro all together. Add 1 tablespoon of water. Coat the chicken with the sauce. Cover the chicken and let it marinate for 1 hour in the refrigerator.

Cooking Steps:
Saute onions in a tablespoon of olive oil for a few minutes until onions change color .
Add the chicken and rotate it couple of times in the onions. Add water until it covers half of the chicken. Cover the pan and the let the chicken cook for 20 minutes. Turn the chicken over and let the other side cook for another 20 minutes.
Remove the chicken from the stove and bake the chicken at 400 F degrees for 45 minutes. Turn it once half way through so both sides of the chicken are roasted.
Add the olives to the sauce. Do not cover the pan and let the sauce cook on low heat until it thickens.
Serving:
Serve the chicken with the sauce and olives.


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Harira

My boyfriend is from Morocco in northern Africa. During the Muslim holiday of Ramadan Harira a Moroccan soup is eaten regularly. Since he has moved to the United States he has not had Harira for a couple of years. After looking up the recipe online, I was able to easily make this delicious soup for him to enjoy.

Makes: 6-8 bowls
Cook: 50 minutes

Ingredients:
2 onions
3 tomatoes
1 cup of chopped parsley
1 cup of chopped cilantro
½ cup of lentils
½ cup of chickpeas
2 tablespoons of tomato paste
1 ½ teaspoon of ginger powder
1 teaspoon of pepper
1 teaspoon of salt
¼ teaspoon saffron
2 vegetable bouillons
2 tbsp of corn starch
4 tablespoons of olive oil
6 cups of water
1 tablespoon butter
1 egg (optional)
1 cup of meat cubes lamb or beef (optional)

Steps:
Put the lentils and chickpeas in a bowl of water for 1 hour to soften them up. If you are using dried chickpeas instead of canned ones, you should put them in the water the night before.
Finely chop the onions. Peel the tomatoes and cut them into dices. In a food processor or blender, blend the tomatoes with half of the cilantro and half of the parsley. In your cooking pan, drizzle the olive oil. Add the onions and after few minutes add the rest of the cilantro and parsley. Once the onions acquire a lighter color after few minutes of cooking, add the tomato blend. If you are cooking your soup with meat, add the meat cubes to the onion, tomato mixture and let them cook for 15 minutes. Add all the spices (ginger powder, pepper, salt and saffron) and thoroughly mix the ingredients. Add the water and the vegetable bouillon cubes. Add the lentils and chickpeas. Cover the pan and let the soup cook for 30 minutes. Stir from time to time. After 30 minutes, dissolve the corn starch in a little bit of water and add it to the soup. Add tomato paste and butter.Let the soup boil for another 10 minutes. At the end, add the egg and stir. Serve with bread.

Enjoy this wonderful Moroccan dish!

No recipe needed for Slow Cooker Pot Roast

Although, I am often cooking most of the time I would prefer to have a recipe to follow to know that what I am going to make is going to come out ok. However, when you are throwing things together from your fridge and cabinets you are not always going to be able to follow a recipe. I had purchased a choice piece of meat from the supermarket to be able to make a potroast but hadn't gotten around to it.
With no recipe to go on I decided to slow roast the meat for an early Sunday dinner. In a small slow cooker I added 1/2 of a large white onion cut in small pieces, a 1/2 cup small baby carrots, 2 celery stalks cut in small pieces, and 3 large potatoes peeled and cut in cubes along with 3 cups of water, salt & pepper, and beef stew seasoning. Before adding the sirloin to the slow cooker brown the outside edges of the meat in a skillet with a tablespoon of olive oil. Lastly add the sirloin to the slow cooker. I cooked the pot roast on high for 4 hours, checking every hour or so.

Servings 4-6

Ingredients:
1 Tbsp olive oil
1/2 large white onion
2 celery stalks
3 potatoes
1/2 cup small baby carrotts
2 1/2 lbs. sirloin beef
3 cups water
beef stew seasoning
salt
pepper
green olives (optional)