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Recipes for Moroccan Chicken Spice Blend

CuisineMentor's Moroccan Chicken Gourmet Spice Blend is highly spiced, deliciously intense, and flavorfully hot! You will find this outstanding blend adds a spicy kick to stews, dry rubs, marinades and sauces for meat, fish, poultry, vegetables and rice.  Cumin, turmeric, paprika garlic, sesame seeds, cinnamon., crushed hot pepper and black pepper.

CuisineMentor Gourmet Spice Blends are all natural. There are no artificial colorings, additives, preservatives, or MSG. 

If a particular quality can define this cuisine, it would have to be the delicate spicy-sweet taste derived from the sweet-and-sour addition of honey, sugar or fruit to casseroles and couscous. 

CuisineMentor’s Moroccan Chicken Spice Blend, when prepared according to the recipe on the package, is the perfect example of this delectable combination.

This recipe can be also prepared with raisins or dried apricots and almonds instead of dates - and with lamb or beef instead of chicken.

Lentils and Pumpkin Tagine

A Tagine is a North African ceramic cooking utensil that shares its name with a variety of stews. For this Tagine you can use pumpkin, butternut or acorn squash. Dried white beans can replace the lentils, but be sure to soak them overnight or use canned, drained beans. Serve this stew with couscous for a complete dinner.

2 Tablespoons olive oil
2 onions, diced
2 fresh mild chili peppers, thinly sliced
3 Tablespoons CuisineMentor Moroccan Chicken Spice Blend
(shake spice bag first to distributes spices)
4 tomatoes, chopped
¼ cup tomato puree
2 lb pumpkin squash, peeled and cut into 1 inch cubes
1 lb greens such as Swiss chard or kale, coarsely chopped (blanched 5 minutes and drained well)

In a saucepan warm the oil over medium heat. Add onions and cook until they begin to soften, about 10 minutes. Add spice blend and continue to sauté a few minutes longer.
Add peppers, lentils, tomatoes tomato puree and water just to cover. Simmer 20 minutes. Add the squash and simmer until tender, about 20 minutes. Add the greens during the last 5 minutes of cooking.

Serves 6.


   Moroccan Grilled Meat Patties

2 lb finely ground lamb
1 cup finely grated onion
½ cup finely minced fresh flat leaf parsley
1 teaspoon salt
3 Tablespoons CuisineMentor Moroccan Chicken Spice Blend 
                (shake spice bag to distribute spices)

In a bowl combine all the ingredients. Knead well with your hands. Cover and chill 1 hour (the chilling helps the mixture hold together).

Meanwhile, prepare fire in charcoal grill - or - preheat a lightly oiled griddle. Form the mixture into 12 to 18 round or oval patties. Place the patties on the grill rack or griddle and cook, turning once, until done to taste.

Serve with warm pita bread halves, diced tomatoes, finely chopped cucumbers and yogurt seasoned with minced parsley

Serves 6-8.

Note: These Moroccan Meat Patties can also be made with ground turkey or beef.


Moroccan Grilled Chicken

Grilled chicken is always welcome at the table. You can use a whole butterflied chicken, broiler halves, game hens, chicken parts or boneless chicken cubes on skewers. Thread vegetables such as peppers, onions, zucchini, mushrooms onto skewers and cook along side chicken. Serve the grilled chicken with pita bread or couscous and lemon wedges.

2 lb boneless chicken breasts or boneless thighs cut into one inch pieces or 2 broiler halves

Combine the following marinade ingredients in a bowl:

3 Tablespoons CuisineMentor Moroccan Chicken Spice Blend
(shake spice bag first to distributes spices)

½ cup olive oil

½ cup lemon juice

grated rind of one lemon

Place chicken in shallow, non-reactive container or sealable plastic bag. Pour marinade over chicken and refrigerate overnight.

Prepare grill. Remove chicken from marinade, reserving marinade. If using chicken cubes, thread onto skewers. Place skewers or pieces on grill. Baste with marinade while cooking. Grill or broil until cooked through. Cooking time will depend upon size of pieces. Do not let chicken become dry.

Serves 4.