SEA BASS WITH MOROCCAN SALSA
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs. Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes. Peel, seed and coarsely chop peppers; return to same bowl.
- Heat 1 tablespoon oil in heavy small skillet over medium heat. Add cumin and cinnamon; stir until fragrant, about 1 minute. Pour oil mixture over peppers. Mix in olives, next 7 ingredients and 2 tablespoons oil. Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally.)
- Preheat broiler. Brush fish all over with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until fish is opaque in center, about 2 1/2 minutes per side. Transfer fish to plates. Spoon salsa over.
MOROCCAN SALSA
This recipe is from Epicurious. We love it served with grilled fish crumbed with a seasoned flour mix by Tandaco (for the Australians).
Provided by Wendys Kitchen
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs.
- Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes.
- Peel, seed and coarsely chop peppers; return to same bowl.
- Heat 1 tablespoon oil in heavy small skillet over medium heat.
- Add cumin and cinnamon; stir until fragrant, about 1 minute.
- Pour oil mixture over peppers.
- Mix in olives, next 7 ingredients and 2 tablespoons oil.
- Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally.).
MILLION DOLLAR CHICKEN - MOROCCAN STYLE
This recipe originally won first prize ($1 Million) in a national cook-off of some sort (I think Pillsbury) several years ago. I can see why - it is a wonderful combination of flavours. The recipe is quite easy to make and is very economical. I have also substituted the chicken thighs for boneless, skinless breasts and it works just fine. The thighs are definitely better though as they are more moist. Do try this - you'll love it.
Provided by Just Call Me Martha
Categories Moroccan
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in skillet over medium high heat until hot.
- Add almonds and cook until golden brown.
- Remove with slotted spoon and set aside.
- Add garlic and chicken to same skillet that almonds were cooked in.
- Saute, turning once, for 5 minutes or until browned.
- Mix together salsa, water, currants, honey, cumin and cinnamon.
- Add mixture to chicken and stir well.
- Reduce heat to medium, cover and cook.
- Stir and baste occasionally for 20 minutes.
- Add more water if necessary.
- Serve over couscous or rice.
- Top with chopped almonds.
Nutrition Facts : Calories 660.2, Fat 36.9, SaturatedFat 8.9, Cholesterol 157.9, Sodium 568.5, Carbohydrate 41.8, Fiber 4.2, Sugar 9.8, Protein 40.1
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