Moroccan Your World
Sheikh things up with this delicious meal that punches hard with flavour.
Hello you gorgeous thing!
I hope your week is going in a good direction and that you’re taking time to look after yourself.
I’m super excited to share these recipes with you! I found organic chicken on special at the local supermarket on the weekend (down from $17 to $10) and was inspired to make something special with it.
Featuring some of my all time favourite flavour profiles; this meal is so incredibly simple, would suit a lunch or dinner situation and most importantly will nourish you with every delish mouthful.
It’s my heartfelt desire that you enjoy these recipes, that you have a great time making them for those you love and that every mouthful counts in nourishing not only your body but your very heart and soul - Enjoy x Jax
Middle Eastern Slow Roasted Chicken
Ingredients
1 chicken
1 tsp ground allspice
½ tsp ground cardamom
½ tsp ground cumin
1 tbsp sumac
1 tbsp za'atar
1/2 tsp fresh ground pepper
salt
1 head of garlic, halved horizontally, exposing the cloves
1 white onion, quartered
1 lemon, halved
1 cinnamon stick, broken in half
½ cup olive oil
Warm naan, for serving
Greek yogurt, for serving
Instructions
Preheat oven to 150c.
Mix allspice, cardamom, cumin, sumac, za'atar, and pepper in a small bowl to combine.
Place chicken in a baking dish.
Season chicken liberally with salt, over and under the skin.
Rub with half of the spice mix, pressing and working it into the meat.
Fill the cavity of the bird with the garlic, onion, lemon, and cinnamon stick.
Pour olive oil over the top and bake in the preheated oven until chicken is cooked through and very tender 2½–3 hours.
Allow to rest for 10 minutes and serve with warm naan and Greek yogurt.
Rock The Casbah Couscous
Ingredients
1 cup instant couscous
100ml olive oil
1 eggplant (aubergine)
3 teaspoons ground cumin
1 1/2 teaspoons garlic salt
1/4 teaspoon ground cinnamon
1 teaspoon paprika
1/4 teaspoon ground cloves
1/2 teaspoon sea salt
50 g (1 3/4 oz) butter
a handful of each of the following parsley/mint/coriander/spring onion
Cucumber
Cherry Tomato
Green Olives
Method
Put the couscous in a large bowl. Add 1 ½ cups boiling water and leave for 10 minutes, or until all the water is absorbed. Fluff up the grains with a fork.
Cut the eggplant into rustic slices and place in a large bowl. In a small bowl, mix the spices together, then sprinkle over the eggplant, tossing until well coated.
Add the eggplant to a baking dish, drizzle with the olive oil and bake in the oven at 170c for 30 minutes until soft and caramel.
Place the cooked cooled couscous into a serving bowl, add the herbs, olives and sliced cucumber, cherry toms and finally the eggplant. YUM!!!
Serve with some Creamy Lemon and Garlic Dressing.
Creamy Lemon and Garlic Dressing
Ingredients
4 tbsp yoghurt – plain Greek style or plain coconut
1 tbsp mayonnaise
1/2 tbsp olive oil
1/2 tbsp lemon juice
1 1/2 garlic clove, finely chopped
2 tbsp fresh herbs (mint/parsley/coriander)
½ tsp ground coriander
½ tsp ground cumin
Dried chilli flakes (if you like them)
Salt and pepper
Mix all the ingredients in a jar and shake well before you use it.