Moroccan Chicken Tagine With Apricots
Moroccan Chicken Tagine with Apricots is a fragrant and flavorful dish that beautifully combines the warmth of spices with the sweetness of dried fruits. Traditionally cooked in a tagine, this North African classic showcases tender chicken simmered with apricots, almonds, and a medley of spices, creating a hearty and aromatic meal perfect for autumn dinners.
| Ingredients | Quantity |
|---|---|
| Chicken thighs (bone-in, skin-on) | 4 pieces |
| Dried apricots | 1 cup |
| Onion | 1, diced |
| Garlic | 3 cloves, minced |
| Ground cumin | 1 tsp |
| Ground coriander | 1 tsp |
| Ground cinnamon | 1/2 tsp |
| Ground ginger | 1/2 tsp |
| Paprika | 1 tsp |
| Olive oil | 2 tbsp |
| Chicken broth | 1 cup |
| Honey | 2 tbsp |
| Salt | to taste |
| Pepper | to taste |
| Slivered almonds | 1/4 cup |
| Fresh cilantro | for garnish |
Cooking Steps:
- Heat olive oil in a large tagine or heavy pot over medium heat. Add the diced onion and sauté until translucent.
- Stir in the minced garlic and spices (cumin, coriander, cinnamon, ginger, paprika) and cook for another minute.
- Add the chicken thighs, browning them on all sides.
- Pour in the chicken broth and honey, then add the dried apricots. Season with salt and pepper.
- Cover and simmer on low heat for about 30-40 minutes, until the chicken is cooked through and tender.
- Before serving, sprinkle with slivered almonds and garnish with fresh cilantro. Enjoy with couscous or crusty bread.
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Spiced Lamb Couscous
Spiced Lamb Couscous is a vibrant and hearty dish that captures the essence of North African cuisine. Infused with aromatic spices and featuring tender pieces of lamb, this dish is served over fluffy couscous and makes for a comforting and satisfying meal, perfect for autumn gatherings.
| Ingredients | Quantity |
|---|---|
| Lamb shoulder (cubed) | 1 lb |
| Couscous | 1 cup |
| Onion | 1, diced |
| Garlic | 2 cloves, minced |
| Ground cumin | 1 tsp |
| Ground coriander | 1 tsp |
| Paprika | 1 tsp |
| Ground cinnamon | 1/2 tsp |
| Olive oil | 2 tbsp |
| Chicken or lamb broth | 1 1/4 cups |
| Salt | to taste |
| Pepper | to taste |
| Fresh parsley | for garnish |
Cooking Steps:
- In a large pan, heat olive oil over medium heat and sauté diced onion until soft. Add minced garlic and cook for an additional minute.
- Add cubed lamb, spices (cumin, coriander, paprika, cinnamon), salt, and pepper. Brown the lamb on all sides.
- Pour in the broth and bring to a simmer. Cover and cook for about 40 minutes until the lamb is fork-tender.
- In the meantime, prepare the couscous according to package instructions, using some of the broth to add flavor.
- Once the lamb is cooked, fluff the couscous, serve it on a plate, and top with the spiced lamb. Garnish with fresh parsley before serving.
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Harissa-Glazed Vegetable Skewers
Harissa-Glazed Vegetable Skewers are a delicious and colorful dish that embodies the bold flavors of North African cuisine. Perfect for autumn gatherings or as a hearty side dish, these skewers are packed with seasonal vegetables and come alive with the spicy kick of harissa, a North African chili paste. They are grilled to smoky perfection and can be served as a vibrant appetizer or paired with your favorite main course.
| Ingredients | Quantity |
|---|---|
| Bell peppers (red, yellow) | 2, chopped |
| Zucchini | 2, sliced |
| Red onion | 1, cut into wedges |
| Cherry tomatoes | 1 cup |
| Mushrooms | 8 oz, whole |
| Olive oil | 3 tbsp |
| Harissa | 2-3 tbsp |
| Salt | to taste |
| Pepper | to taste |
| Skewers (wooden or metal) | As needed |
Cooking Steps:
- Preheat the grill or oven broiler.
- In a bowl, combine olive oil, harissa, salt, and pepper; mix well.
- Toss the chopped vegetables in the harissa mixture until fully coated.
- Thread the vegetables onto skewers, alternating types for a colorful presentation.
- Grill the skewers for about 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred.
- Serve hot and enjoy as part of your North African inspired autumn dinner!
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Chickpea and Spinach Stew
Chickpea and Spinach Stew is a hearty and comforting dish that showcases the wonderful flavors of North African cuisine. This stew is not only nutritious with protein-packed chickpeas and nutrient-rich spinach, but it is also infused with aromatic spices, making it perfect for autumn dinners. Rich in flavor and easy to prepare, this warm stew can be served over couscous or enjoyed on its own for a comforting meal.
| Ingredients | Quantity |
|---|---|
| Chickpeas (canned or cooked) | 2 cans (15 oz each) |
| Fresh spinach | 4 cups, washed |
| Onion | 1, diced |
| Garlic | 3 cloves, minced |
| Tomato (canned diced) | 1 can (14.5 oz) |
| Vegetable broth | 2 cups |
| Olive oil | 2 tbsp |
| Ground cumin | 1 tsp |
| Ground coriander | 1 tsp |
| Paprika | 1 tsp |
| Salt | to taste |
| Pepper | to taste |
| Lemon juice | 1 tbsp |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the diced onion until translucent.
- Add minced garlic, cumin, coriander, and paprika; cook for another minute until fragrant.
- Stir in the canned tomatoes (with juices) and vegetable broth; bring to a simmer.
- Add chickpeas, salt, and pepper; let it cook for about 10 minutes to blend the flavors.
- Finally, add fresh spinach and lemon juice; stir until spinach wilts.
- Serve hot, optionally with couscous, and enjoy your delicious Chickpea and Spinach Stew!
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Beef and Prune Tagine
Beef and Prune Tagine is a flavorful and aromatic dish that beautifully blends savory and sweet elements typical of North African cuisine. This slow-cooked stew features tender beef infused with a variety of spices, complemented by the natural sweetness of prunes. Perfect for cozy autumn dinners, this tagine can be served with fluffy couscous or warm crusty bread, making it an unforgettable meal.
| Ingredients | Quantity |
|---|---|
| Beef (chuck or stew meat) | 2 lbs, cut into cubes |
| Onion | 1, diced |
| Garlic | 3 cloves, minced |
| Prunes | 1 cup, pitted |
| Vegetable broth | 2 cups |
| Olive oil | 2 tbsp |
| Ground cumin | 1 tsp |
| Ground cinnamon | 1/2 tsp |
| Ground ginger | 1/2 tsp |
| Ground coriander | 1 tsp |
| Salt | to taste |
| Pepper | to taste |
| Fresh cilantro | for garnish |
Cooking Steps:
- Heat olive oil in a large pot over medium heat and sauté the diced onion until softened.
- Add minced garlic and spices (cumin, cinnamon, ginger, coriander) and cook for about a minute until fragrant.
- Add the beef cubes and brown them on all sides.
- Stir in the prunes and vegetable broth; bring to a simmer.
- Cover and cook on low heat for about 1.5 to 2 hours until the beef is tender.
- Season with salt and pepper, then serve hot, garnished with fresh cilantro. Enjoy your Beef and Prune Tagine!
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Roasted Pumpkin and Carrot Salad
Roasted Pumpkin and Carrot Salad is a vibrant and nourishing dish that captures the essence of autumn through its colorful ingredients and warm flavors. Combining roasted pumpkin and sweet carrots with a zesty dressing, this salad is both satisfying and revitalizing. Perfect as a side dish or a light main course, it embodies North African culinary influences with the incorporation of fresh herbs and spices.
| Ingredients | Quantity |
|---|---|
| Pumpkin | 2 cups, cubed |
| Carrots | 2 cups, sliced |
| Olive oil | 3 tbsp |
| Ground cumin | 1 tsp |
| Ground coriander | 1 tsp |
| Salt | to taste |
| Pepper | to taste |
| Fresh parsley | 1/4 cup, chopped |
| Lemon juice | 2 tbsp |
| Feta cheese (optional) | 1/2 cup, crumbled |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Toss the pumpkin and carrots with olive oil, cumin, coriander, salt, and pepper on a baking sheet.
- Roast in the oven for about 25-30 minutes or until tender and golden.
- In a large bowl, combine the roasted vegetables with fresh parsley and lemon juice.
- Serve warm or at room temperature, topped with crumbled feta if desired. Enjoy your Roasted Pumpkin and Carrot Salad!
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North African Baked Eggplant
North African Baked Eggplant is a delicious and hearty dish that highlights the rich flavors of the region. This dish features layers of tender roasted eggplant combined with a flavorful tomato and spice sauce, topped with a sprinkle of fresh herbs. It’s perfect as a vegetarian main course or a side dish, and it brings the warmth and comfort of North African cuisine to your autumn table.
| Ingredients | Quantity |
|---|---|
| Eggplants | 2 large, sliced |
| Olive oil | 3 tbsp |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Canned diced tomatoes | 1 can (14 oz) |
| Ground cinnamon | 1 tsp |
| Ground cumin | 1 tsp |
| Paprika | 1 tsp |
| Salt | to taste |
| Pepper | to taste |
| Fresh parsley | 1/4 cup, chopped |
| Feta cheese (optional) | 1/2 cup, crumbled |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- Brush the sliced eggplants with olive oil and sprinkle with salt. Place them on a baking sheet and bake for 20 minutes until tender.
- In a skillet, heat olive oil over medium heat and sauté onions and garlic until soft.
- Add canned tomatoes, cinnamon, cumin, paprika, salt, and pepper. Simmer for 10-15 minutes.
- Layer the roasted eggplant in a baking dish, cover with the tomato sauce, and top with crumbled feta if using.
- Bake for an additional 15-20 minutes until heated through and the flavors meld.
- Garnish with fresh parsley before serving. Enjoy your North African Baked Eggplant!
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Spicy Fish Tagine
Spicy Fish Tagine is a vibrant and aromatic dish that embodies the essence of North African cuisine. This flavorful stew combines tender fish with a medley of spices, vegetables, and fresh herbs, all slow-cooked in a tagine or a wide saucepan. Perfect for a hearty autumn dinner, this dish is warming and satisfying, ideal for sharing with family and friends.
| Ingredients | Quantity |
|---|---|
| Firm white fish (such as cod or haddock) | 1 lb (450 g), cut into chunks |
| Olive oil | 3 tbsp |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Bell peppers | 2, sliced |
| Carrot | 1 large, diced |
| Canned diced tomatoes | 1 can (14 oz) |
| Ground cumin | 1 tsp |
| Ground coriander | 1 tsp |
| Paprika | 1 tsp |
| Red chili flakes | 1/2 tsp |
| Salt | to taste |
| Pepper | to taste |
| Fresh cilantro | 1/4 cup, chopped |
| Lemon wedges | for serving |
Cooking Steps:
- In a tagine or a large skillet, heat olive oil over medium heat and sauté the onions and garlic until softened.
- Add the bell peppers and carrots, cooking for an additional 5 minutes.
- Stir in the canned tomatoes and spices (cumin, coriander, paprika, chili flakes, salt, and pepper). Simmer for 10 minutes.
- Gently nestle the fish pieces into the vegetable mixture, cover, and simmer for another 10-15 minutes until the fish is cooked through.
- Remove from heat and sprinkle with fresh cilantro.
- Serve hot with lemon wedges on the side. Enjoy your Spicy Fish Tagine!
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Lentil Soup With Lemon and Cilantro
Lentil Soup with Lemon and Cilantro is a comforting and nourishing dish that showcases the vibrant flavors of North African cuisine. This soup features hearty lentils simmered with aromatic spices and fresh herbs, making it a perfect choice for a cozy autumn dinner. The addition of lemon enhances the flavors, adding a bright note that balances the earthiness of the lentils.
| Ingredients | Quantity |
|---|---|
| Green or brown lentils | 1 cup |
| Olive oil | 2 tbsp |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Carrot | 1 large, diced |
| Celery | 1 stalk, diced |
| Cumin | 1 tsp |
| Ground coriander | 1 tsp |
| Paprika | 1 tsp |
| Vegetable or chicken broth | 4 cups |
| Lemon | 1, juiced |
| Fresh cilantro | 1/4 cup, chopped |
| Salt | to taste |
| Pepper | to taste |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the onions, garlic, carrots, and celery until softened.
- Stir in the lentils and spices (cumin, coriander, paprika) and cook for a couple of minutes.
- Add the broth and bring to a boil, then reduce heat and let it simmer for about 25-30 minutes until the lentils are tender.
- Stir in the lemon juice and season with salt and pepper to taste.
- Remove from heat, garnish with fresh cilantro, and serve warm. Enjoy your flavorful Lentil Soup!
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Stuffed Peppers With Quinoa and Spices
Stuffed Peppers with Quinoa and Spices is a vibrant and nutritious dish that combines the earthy flavors of North African spices with wholesome quinoa and colorful bell peppers. This hearty meal is not only visually appealing but also packed with protein, making it an ideal choice for a satisfying autumn dinner. The spices offer a warm and inviting aroma, while the peppers add a lovely sweetness to each bite.
| Ingredients | Quantity |
|---|---|
| Bell peppers | 4 large |
| Quinoa | 1 cup |
| Vegetable broth | 2 cups |
| Olive oil | 2 tbsp |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Ground cumin | 1 tsp |
| Ground cinnamon | 1/2 tsp |
| Ground coriander | 1 tsp |
| Raisins | 1/2 cup |
| Almonds, chopped | 1/4 cup |
| Fresh parsley | 1/4 cup, chopped |
| Salt | to taste |
| Pepper | to taste |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- Rinse quinoa under cold water and cook it in vegetable broth according to package instructions.
- Meanwhile, in a skillet, heat olive oil and sauté onion and garlic until soft. Stir in the spices, raisins, and cooked quinoa; mix well.
- Cut the tops off the bell peppers and remove seeds. Stuff each pepper with the quinoa mixture and place them upright in a baking dish.
- Bake for 25-30 minutes until the peppers are tender. Garnish with chopped almonds and parsley before serving. Enjoy your delicious Stuffed Peppers!
Orange and Almond Cake for Dessert
Orange and Almond Cake is a delightful dessert that beautifully captures the essence of North African flavors. This moist and fragrant cake combines the sweetness of oranges with the richness of ground almonds, creating a gluten-free treat that is perfect for an autumn dinner. The warm citrus notes, along with the nutty undertones, make it a wonderfully comforting end to your meal.
| Ingredients | Quantity |
|---|---|
| Almond flour | 2 cups |
| Sugar | 1 cup |
| Eggs | 4 large |
| Fresh orange juice | 1/2 cup |
| Orange zest | 1 tbsp |
| Baking powder | 1 tsp |
| Salt | A pinch |
| Sliced almonds | For garnish |
| Powdered sugar | For dusting |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, whisk together the eggs and sugar until pale and fluffy.
- Stir in the orange juice and zest until combined.
- In a separate bowl, mix the almond flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean. Let it cool, then dust with powdered sugar and garnish with sliced almonds before serving. Enjoy your Orange and Almond Cake!
