Moroccan Chicken Thighs

 Moroccan Chicken Thighs

Ingredients: 8 thighs (bone in and skin on) seasoned with 4 tbs salt & pepper. 

Sauce: 2 cups chicken broth, 3 tbs paprika, cumin and fresh grated ginger. 3 tsp turmeric and cinnamon. Juice of 1 lemon. 

Canola oil

Oven to 375

Let thighs get to room temperature for half hour. Preheat oil in a skillet and fry each side for 5 minutes on a medium high heat. 

Make the sauce in a separate pan. 

Pour the sauce over the chicken and cook uncovered for half hour. 

You are going to LOVE the flavor!!!!

Moroccan Inspired Rice

 Moroccan Inspired Rice

Ingredients: 2 cups white rice (I used jasmine) 1/4 cup olive oil, 1 onion, 1/2 yellow pepper, 1 carrot, 8 cloves garlic, 5 cups chicken stock, 1 tsp salt, cumin, paprika, cayenne (use less if you don't like heat or substitute with black pepper), turmeric and 1/2 cup fresh cilantro

Chop onion, pepper, carrot and garlic into small pieces (I used a food processor), sauté in the oil until the veggies start to soften, add the stock, rice and seasonings and cook until done.

GREAT FLAVOR!!!

Spinach Salad With Cilantro Orange Dressing

 Spinach salad with cilantro orange dressing

Ingredients: 1/2 cup cooked and cooled bulgar. 1 cup pitted dates cut into small pieces. 1 tsp salt. 1 cup pistachios, 4 cups baby spinach, 1 orange or clementine peeled and cut into smaller pieces.

Dressing: 1 orange (or 2 clementines) 1/4 cup olive oil, 1/4 cup apple cider vinegar, 1/2 tsp salt and pepper.

1 cup cilantro.

When the bulgar is almost cooked, add the salt and dates to it. 

Mix all of the dressing in a food processor until smooth and then add the cilantro and chop it up a little bit.

Add everything and enjoy!

Roasted Moroccan Veggies

 Roasted Moroccan Veggies:

Ingredients: Onion, zucchini, eggplant, sweet potato, bell pepper, tomatoes. (If you don't like any of these veggies, don't use them or add more of one and less of another)

Can of rinsed, drained and dried garbanzo beans

1/4 cup fresh lemon juice, 1/2 cup olive oil, 1 tbs tumeric & cumin, 1 tsp cinnamon, paprika, cayenne and salt. 

Preheat oven to 400. Mix everything in a large bowl. Put on a foil sprayed baking sheet and cook 30-40 minutes - stirring half way through

Artichoke Heart & Hearts of Palm Salad

 

Artichoke heart & Hearts of Palm Salad

Ingredients: 1 can drained &  quartered artichoke hearts, 1 can drained hearts of palm sliced, dozen sliced small cherry tomatoes, 1 avocado cut in cubes, 1 small sliced purple onion, 1 sliced celery stalk, 1 peeled and sliced cucumber and a handful of fresh parsley.

Dressing: 2 ounces light olive oil, 2 ounces rice vinegar, 1/2 tsp each salt and pepper, 4 cloves crushed garlic.

Mix everything and enjoy!