What are the moroccan chicken seasonings herbs and spices used in the recipe when cooking?

thanksWhat are the moroccan chicken seasonings herbs and spices used in the recipe when cooking?
The one I have calls for paprika, cumin, turmeric, cayenne pepper (1/2 tsp each), lemon juice and zest (1 lemon), garlic (2 cloves) and ginger root (1 tsp grated).





I also have this one, but I've not tried it. You're supposed to cook it in a tagine....


6 to 8 pieces of chicken, skinned


salt and pepper


2 onions, chopped


3 tablespoons olive oil


2 cloves garlic, crushed


1 tablespoon chopped ginger


1 teaspoon cinnamon


1 teaspoon cumin


2 cups chicken bouillon


1/4 cup chopped cilantro


1/4 cup chopped parsley


3 lemons, cut in small pieces





You season the chicken with salt and pepper, then cook it in olive oil in a skillet on medium heat for about 5 minutes. Then sprinkle on the garlic, ginger, cinnamon and cumin, stir it in well and cook covered for 5 more minutes.


Pour in the bullion and let the whole thing simmer for about 30 minutes. then you put the chicken only into the tagine and reduce the sauce by boiling it on high for 5-10 minutes...you should have only half left. Pour it into the tagine along with the lemons and parsley, bake it in a hot oven (450掳) for 10 minutes.What are the moroccan chicken seasonings herbs and spices used in the recipe when cooking?
garlic onion, lemon ,oil, %26amp; olives. have fun.
Here are some great recipes. Moroccan recipes have some interesting spice combinations in common, mainly: ginger, garlic, saffron, turmeric, curry, cinnamon, paprika,





Moroccan Chicken


Yields: 6 servings





2 fryers (1 1/2 pound each)


4 large minced onions


4 minced garlic cloves


1 tablespoon grated fresh ginger


1 teaspoon saffron


1 cup olive oil


1 tablespoon mixed chopped fresh parsley and cilantro


1/2 teaspoon cumin


1/2 teaspoon cinnamon


1/2 teaspoon turmeric


1/2 teaspoon paprika


1/2 cup lemon juice


2 cups water


2 tablespoons salt


1 tablespoon black pepper


1 preserved lemon (available at a Middle Eastern grocery or a specialty foods store)


5 ounces olives





In a large tangine (terra cotta cooking pot) or non-metallic cooking pot, mix the onions, garlic, ginger, saffron, olive oil, parsley, cilantro, cumin, cinnamon, turmeric, paprika and lemon juice.





Add the chicken and toss until all pieces are coated. Cover and let marinate in the refrigerator at least 2 hours or overnight.





When ready to cook, pour the water into the tangine or pot. Add the salt and pepper. Place on the stove and bring to a simmer over medium heat. Let simmer for 35 - 40 minutes, until the chicken is cooked through.





While the chicken is cooking, in a separate saucepan, bring the olives and preserved lemon to a boil. Let cook for 10 minutes, then drain.





Add the olive mixture to the chicken 5 minutes before serving. Serve hot.





===============================





Moroccan Lemon Chicken with Summer Squash and Green Olives





4 (6-ounce) boneless, skinless chicken breasts


1 teaspoon ground cumin


1 teaspoon ground ginger


1/2 teaspoon cinnamon


1/2 teaspoon freshly ground black pepper


1/4 teaspoon allspice


1/4 teaspoon salt


1/8 teaspoon cayenne


1 lemon


4 teaspoons extra-virgin olive oil


1 small onion, thinly sliced


3/4 pound summer squash, thinly sliced crosswise


1/3 cup pitted green olives


2 tablespoons water


2 tablespoons chopped parsley





Pound chicken breasts between two sheets of waxed paper to 1/4 inch thick.


In a small bowl, mix together cumin, ginger, cinnamon, pepper, allspice, salt, and cayenne. *





Finely grate zest from lemon into spice mixture. Squeeze 1 tablespoon juice from lemon and add to spice mixture. Put lemon aside to use later. Add 3 teaspoons of the oil to spice mixture and stir to combine. Spread mixture on both sides of chicken breasts. Heat a large nonstick skillet over medium-high heat.





Add chicken, in batches if necessary, and cook, turning, until blackened on the outside and cooked through, 3 to 4 minutes per side.





Transfer to a plate and loosely cover with foil to keep warm. Add remaining 1 teaspoon oil to the skillet and return to medium-high heat.





Add onion slices and cook, stirring constantly with a wooden spoon and scraping up any browned bits, 3 minutes. Add squash, olives, and 2 tablespoons water. Season lightly with additional salt and pepper; stir well.





Cover and cook until squash is tender, 4 to 5 minutes. Remove the pan from the heat. Squeeze a little more lemon juice over chicken and vegetables, sprinkle with parsley, and serve warm.





Cooking Tip:





Use cutlets in place of chicken breasts if you want to avoid the pounding step.


Turkey cutlets can also be used.





Note:





These spices make up a version of ras al-hanout, an intriguing is widely used on Moroccan-style meats and fish. If you prefer, look for prepared ras al-hanout or another Moroccan blend in the spice section of your supermarket. Mixed with a little extra-virgin olive oil, these spices make a wet rub that blackens while cooking, giving the chicken a rich, exotic taste.





Recipe from The South Beach Diet Supercharged.
Moroccan cuisine is very similar to middle eastern cuisine. They use a spice blend called bokharat or 7 spices





2 tablespoons ground black pepper


2 tablespoons paprika


2 tablespoons ground cumin


1 tablespoon ground coriander


1 tablespoon ground cloves


1 teaspoon ground nutmeg


1 teaspoon ground cinnamon


1/2 teaspoon ground cardamom





It's good in most dishes. If it was a reddish brown spice it may have been a spice called sumac. You can get it in middle eastern grocery stores.
Ras el Hanout (Moroccan Seasoning)





From Couscous and Other Good Foods from Morocco, by Paula Wolfert








Ingredients:





4 whole nutmegs


10 rosebuds (dried)


12 cinnamon sticks


12 blades of mace


1 tsp aniseed


8 pieces of turmeric


2 small pieces orrisroot


2 dried cayenne peppers


1/2 tsp lavender


1 Tbsp white peppercorns


2 pieces galingale


2 Tbsp whole gingerroot


6 cloves


24 allspice berries


20 white or green cardamom pods


4 wild (black) cardamom pods





Instructions:





Grind all the ingredients in a blender until you obtain a fine mix, and pass it through a strainer.

I want to cook lamb for 24hours - I am sure I have seen a recipe somewhere! Can anyone help?

The only time I have heard of anything being cooked for so long was in a 'Dutch Oven/Hay Oven' Sear the meat and wrap in foil. Get a large box and 1/2 fill with either straw or polystyrene chips, place the meat on top and cover with more straw, cover the box with either a blanket or something similarI want to cook lamb for 24hours - I am sure I have seen a recipe somewhere! Can anyone help?
There are many recipes that suggest marinading it fo 24 hours but none I found for cooking for that long.


Even in an oven bag in a lidded dutch oven it would be ruined.


Lamb requires little cooking to get the best results, and at the price, it would be a waste of the lamb and electricity.





Lamb Leg, boneless, rolled:





Roast 325掳





(165潞 C) APPROXIMATE





Roasting





Time


Internal





Temperature





Rare


20 to 25 min./lb


135 F.





(57.2 C)





Medium-rare


25 to 30 min./lb


145 F.





(62.8 C)





Medium





(to medium well)


30 to 35min./lb.


160 F





(72.0 C)





Well done*


35 to 40 min./lb


170 F





(77.0 C.)I want to cook lamb for 24hours - I am sure I have seen a recipe somewhere! Can anyone help?
Just sear it in a really hot pan to brown the edges, wrap it in foil with some rosemary and garlic tucked in the skin and put it on a low heat and leave until you want it.





As long as it is wrapped up, it will stay moist.
http://www.americanlambboard.org/html/ho鈥?/a>





You should be able to find the recipe here. If not try





http://www.recipezaar.com
I think Hugh Fearnley-Whittingstall was the man who gave a recipe where lamb was cooked for 24 hrs at 110C, but I can't find it anywhere on the Net!
Try putting it in a slow cooker with nothing in it.
Wrap it in foil than cook for 25 minus a pound or long
like osso bucco?

I love cooking and love reading through recipe websites.?

Are there any websites with recipes that are not so hard to make. I am not into using herbs and ingredients that are hard to find at the local grocery store. Any suggestions?I love cooking and love reading through recipe websites.?
Most of the recipes from these food sites use simple and easy to find ingredients:


http://www.kraftfoods.com/kf


http://www.pillsbury.com/solve/meal_plan鈥?/a>


http://www.bettycrocker.com/Recipes/





This first site pulls recipes from lots of other sites:


http://www.foodieview.com/category.jsp


Check out the quick and easy category





This is a good site with tried and true recipes:


http://www.elise.com/recipes/about.phpI love cooking and love reading through recipe websites.?
my two favorites:





www.allrecipes.com





and





www.tasteofhome.com





they are a blast!
I started out cooking by using recipes from:





www.allrecipes.com





The reason I love this website is because you can see what other user's have rated the recipes. Plus you can read their reviews. I've been cooking for 7 years now and I still use that website. You can sort the recipes in so many different way (I always sort using ';rating'; so I can see the best recipes).





GOOD LUCK!
http://chitterlings.com/more3.html





http://crockpot.betterrecipes.com/





http://food.ivillage.com/quickeasy/dinne鈥?/a>


Well there are a few thousand recipes for you to stay busy with for a while...Hope I helped
I also like allrecipes.com and recipezaar.com. They both have user ratings and comments.

Any good recipe for microwave cooking?

hi guys,





can you please give me any recipe for microwave cooking. preferable meat (chicken, beef).





should be only microwave involved from start to finish





thanks in advanceAny good recipe for microwave cooking?
Here us a recipe that never fails in my home....I make it quit often....





Microwave Lasagna





1 8-oz can tomato sauce


1 medium onion, chopped


1/4 tsp basil leaves


1/4 tsp salt{optional}


1/8 tsp pepper


1/4 tsp oregano leaves


1 cup ricotta cheese


1/2 cup shredded mozzarella cheese


1 tsp parsley


3 medium zucchini, about 9 inches long each


1 large tomato, sliced


2 tbsp grated parmesan cheese








Combine tomato sauce, onion, basil, salt, pepper, %26amp; oregano in a small mixing bowl; set aside. In a medium bowl combine ricotta, mozzarella %26amp; parsley. Set aside.


Peel zucchini %26amp; cut off the ends. Slice zucchini length-wise into strips. Arrange strips in 8x8-inch baking dish. Cover with waxed paper.


Microwave on high for 6-8 minutes, or till fork tender, rearranging half way through cooking. Drain liquid; place zucchini on towels to absorb excess moisture; cool slightly. Layer 4-6 of the strips in the bottom of baking dish. Reserve 6 strips for second layer. Spread ricotta mixture over zucchini. Layer with sliced tomatoes.


Spread half of the tomato sauce mixture over tomatoes; top with zuchini slices. Pour remaining sauce over zucchini %26amp; sprinkle with parmesan cheese. Reduce power to


50%{medium} Microwave uncovered 20-25 minutes or till zucchini is tender %26amp; mixture is hot in the center. Let stand 5 minutes before serving.


6 servings


TwiggyAny good recipe for microwave cooking?
Mac n cheese
Here's a good one:





Enchilada Microwave Chicken Pie





INGREDIENTS:


1 9'; pie shell


4 eggs


1 tsp. Worcestershire sauce


1 onion, chopped


6 oz. can cooked chicken, drained and flaked


4 oz. can chopped green chilies, well drained


1-1/4 cups shredded Monterey Jack cheese


1/4 cup grated Parmesan cheese


1/2 cup whole milk


1/4 tsp. cumin


1/8 tsp. garlic powder


1/8 tsp. pepper


4 drops hot pepper sauce





PREPARATION:


Place pie crust in 9'; microwave safe pie pan. Prick crust well with fork. Blend 1 egg with Worcestershire sauce in a small bowl and brush this mixture lightly over the pie crust. (Reserve any remaining egg mixture for pie filling.) Microwave the pie crust on high for 6-8 minutes, rotating pan every 2 minutes.





Crust is done when the surface looks dry and flaky.


Place onions in small microwave safe bowl and sprinkle with water; cover. Cook on high for 3 minutes or until crisp tender. Drain well and set aside.





Layer chicken, cooked onions, chilies and cheeses in cooked pie crust. In medium bowl combine remaining egg and Worcestershire sauce mixture, 3 eggs, milk, cumin, garlic powder, pepper and hot pepper sauce and mix well. Pour slowly over chicken and cheese in pie crust, pausing often to let mixture settle to bottom of ingredients.





Microwave pie on high power for 8-11 minutes, turning pie once during cooking. Pie is done when knife inserted near center comes out clean. Let stand on solid surface for 5 minutes before serving. 6 servings
any frozen food already prepared to microwave would do it.

What is your favorite recipe for braised slow-cooked meat?

Simple, definitely not gourmet, but extremely tasty...





2.5 to 3.0 lb. chuck roast


1 can cream of mushroom soup


1 envelope dry onion soup


1 cup water





Brown roast on stove top, seasoning with salt, pepper and garlic. Place in roasting pan with all ingredients, mixing well and pouring sauce over the top of the roast. Cover and roast at 325 degrees for approximately 2-3 hours. While roast is cooking, cut up potatoes and brown them quickly in a mixture of olive oil and butter. Do not cook them. Add them to the roast after 2-3 hours and cook for an additional 45-60 minutes.





It's best to chill the whole thing overnight to remove excess fat. it also allows the flavors to blend.What is your favorite recipe for braised slow-cooked meat?
Beef brisket. Season well and forget about it. Some garlic potatoes and asparagus on the side. It is great.What is your favorite recipe for braised slow-cooked meat?
If it is beef, such as round steak, or thinly sliced chuck roast, I season, dip in flour and brown in tiny bit of hot oil. Put in crockpot and pour a can of gravy or a can of cream of chicken soup over it. Cook on low for several hours until fork tender and serve over mashed potatoes or rice. Great comfort food.

masks

Any good cooks know a really good recipe for chicken lasagna?

but it has to be simple for a beginner please!Any good cooks know a really good recipe for chicken lasagna?
Easy Chicken Lasagna


8 ounces lasagna noodles


1 pound cooked chicken chunks


1/2 cup chopped onion


8 ounces mushrooms, optional


1 jar (about 16 ounces) spaghetti sauce, your favorite


1 teaspoon garlic powder


1/2 teaspoon salt


1 teaspoon dried leaf oregano, crumbled


1/2 teaspoon dried leaf basil, crumbled


1 1/2 cups ricotta cheese


2 cups shredded Monterey Jack cheese


3/4 cup grated Parmesan cheese


Cook lasagna noodles according to package directions; drain and set aside. In a large skillet, saute chicken, onion, and mushrooms. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. In a 2-quart buttered baking dish (about 11x7x2-inches), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey Jack cheese, and Parmesan cheeses. Repeat layers twice. Bake lasagna for 30 minutes, or until thoroughly heated and bubbly. Let stand for 8 to 10 minutes before cutting and serving. Serves 6 to 8.Any good cooks know a really good recipe for chicken lasagna?
chicken and chopped ham lasagna...cook the chicken and ham together in a frying pan then add chicken soup thickened with baking powder and add the cheese sauce and the pasta layers..hey bisto..!!
dice some chicken breast. sautee them in italian season, garlic, and butter. when its done add a jar or two (depending on the amount of chicken) of Francesco Rinaldi alfredo sauce. add blk pepper ( i like a lot).layer between cooked lasagna shells with mozzarella cheese and fresh chopped parsley
Take: * 6 lasagna sheets, cooked and drained


* 250g Cooked Chicken Breast, Shredded


* 1 Small Onion, Chopped


* 1 Green Pepper, Chopped


* 125ml condensed cream of mushroom soup


* 125ml condensed cream of chicken soup


* 125ml can evaporated milk


* 250g shredded mozzarella cheese


* 125g cottage cheese








Method


Cook the Lasagna sheets in boiling salted water, and drain well, then set aside.





In a Large Saucepan, stirfry the onions and peppers, until tender, then add the chicken to heat through.





Add the Chicken and the Mushroom soup, and the evaporated milk, then stir well, before bringing to a low boil.





Preheat the oven to 175潞c and grease a casserole dish,





Place a layer of the sauce on the bottom, top with a layer of lasagna sheets. Add another later of sauce, then the cottage cheese, and half the mozzarella cheese, followed by more lasagna sheets. Place a final layer of sauce, then the rest of the mozzarella.





Bake the lasagna in the preheated oven for 45 minutes, until the top is crisp and bubbly, then allow to stand for 10 minutes before serving.
Chicken and Mushroom Lasagne


Serves: 4 - 6


Preparation time: 40 mins


Cooking time: 45 mins





Ingredients


Serves 4-6 - Takes 40 minutes to prepare, and 45 minutes to cook


1 onion, sliced


2 leeks, washed and sliced


1 clove garlic, crushed


350g (12oz) closed cup mushrooms, sliced


30ml (2 tbsp) hot vegetable stock


225g (8oz) small broccoli florets


40g (1陆 oz) butter/margarine


40g (1陆 oz) plain flour


850ml (1 陆 pints) semi skimmed milk


175g (6oz) British Mature Cheddar Cheese, grated


280g (10 oz) cooked skinless, boneless chicken breast, diced


5-10ml (1-2 tsp) finely chopped fresh tarragon


sea salt and freshly ground black pepper


6-8 sheets no pre cook lasagne


fresh herb sprigs, to garnish








Method


Place the onion, leeks, garlic and mushrooms in a saucepan with the stock and cook gently for about 10 mins, until the vegetables are softened, stirring occasionally. Remove from the heat, drain off the liquid and set aside.





Meanwhile, cook the broccoli florets in a saucepan of boiling water for 2 mins. Drain well and set aside.





Place the butter/margarine, flour and milk in a saucepan and heat gently, whisking continuously, until the sauce comes to the boil and thickens slightly. Simmer gently for 3 mins, stirring.





Reserve about half the sauce. Stir 140g (5oz) of cheese into the remaining sauce, stirring until melted, then add the vegetables, chicken, tarragon and seasoning and mix well.





Spoon half the chicken mixture over the base of a shallow ovenproof dish or baking tin. Cover this with half the pasta. Repeat these layers, then pour the remaining sauce over the pasta to cover it completely and sprinkle with the remaining cheese.





Bake in a preheated oven at 180o C/ 350o F/ Gas Mark 4 for 40-45 minutes, until golden brown and bubbling. Garnish with fresh herb sprigs and serve with a mixed leaf salad and fresh crusty bread.
I've never heard of chicken lasagna, sounds revolting. Make it with beef, the Italian way and let it cook for about an hour and a half, at least.


The secret of a really tasty lasagna is long slow cooking.
Leave the chicken out. It will taste better !
just use ground turkey instead of chicken of beef
i dunno. try foodnetwork.com they have tons of stuff

Can I reduce the oven temp on a recipe and cook longer or should it be the temp that is called for?

I have a recipe for braised short ribs that calls for 350 degrees for 2-4 hrs. I am using a cast Iron braiser from- Le CREUSET. These tend to hold heat better than other cookware I have. I'm thinking of dropping the heat to 300 or even 275 and leaving it in the oven longer to make up for the lower temp. Will that be fine or should I stick to what it calls for in the recipe?Can I reduce the oven temp on a recipe and cook longer or should it be the temp that is called for?
That will be fine. Meat is always best slow and long. Check every half hour after the initial 2 hours for moisture content and you will be fine.





Just me, cooking for 30+ years.Can I reduce the oven temp on a recipe and cook longer or should it be the temp that is called for?
The low temperature (and increased cooking time) should actually make your braised short ribs all the more tender. ';The key to the short ribs is cooking time, which should be at least 4 hours, but [you can] let it braise at a low temperature for 8 hours. It [will be] unbelievably succulent, quite literally falling off the bone...';





Just be sure to season and brown the ribs on all sides first and have plenty of liquid (e.g.red wine, beef stock) in your braiser.
Every recipe is different, first off, what is it you are wanting to bake? Generally if you have time to experiment start a little at a time. If its 400 for 30 min try 375 for 40 min, just do it in baby steps. Groceries are too expensive to play around. Just take it gradual. If I do it I don't back it down any more than 25-50 degrees.
I think making short ribs with a lower temperature and lower heat is the best way to make them. They will be great. I recommend 300 for at least 6 hours. If you have plenty of liquid to keep them moist you could go as long as 8 hours but 6 should do the trick.
Stick to the original. It has been tested and suggested for the better outcome. If you change it, be willing to accept a change in the outcome.
Yes you can put it to lower temperature, and cook longer, the outcome will be the same.
Yes when slow cooking meats it is always betterr to go with a lower heat any way. I would go with 275.
With meats lower %26amp; longer will be more tender.


This doesn't apply to baking, which is more precise %26amp; critical.