Best Morrocan Chili And 10000 Grains Of Sand Recipes

Moroccan Chili W/ 10,000 Grains of Sand (Couscous) image

Provided by mikey ev

Time 40m

Yield 4 serving(s)

Number Of Ingredients 25

8 pita breads, cut into wedges for scooping
2 tablespoons extra virgin olive oil
2 lbs ground lamb
salt & freshly ground black pepper
2 tablespoons chili powder
1/2 tablespoon ground cumin
1 tablespoon ground coriander
1/4 teaspoon ground cinnamon
1/2 teaspoon paprika
1 bay leaf
1 large onion, chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, finely chopped
1 lemon, juice and zest of
2 tablespoons Worcestershire sauce (eyeball it)
1 (14 ounce) can tomato sauce
2 tablespoons butter
1 1/2 cups chicken stock
1/3 cup golden raisin (recipe says "handful")
4 dried apricots, chopped
1 1/2 cups couscous
3 -4 tablespoons toasted pine nuts
1/4 cup fresh parsley leaves, chopped (recipe says "handful")
1/4 cup fresh mint leaves, chopped (recipe says "handful")
3 tablespoons chives, finely chopped

Steps:

Preheat oven to 400 degrees F (if serving with pita bread).
Heat skillet with extra-virgin olive oil, add meat and brown.
Season the meat with salt and pepper, to taste, chili powder, cumin, coriander, cinnamon and paprika. Add the bay leaf, onions, bell pepper and garlic to the pan.
Cook until onions are soft, 8 minutes.
Add lemon juice and zest, Worcestershire sauce and tomato sauce. Stir and reduce heat to simmer (for about 10 minutes while you make the couscous).
To make couscous: Bring butter and stock to a boil in a separate pot with tight fitting lid. (This is a good time to put the pitas in the oven too).
Add dried fruit and couscous, stir then turn off heat and set lid in place. Let stand 5 minutes. Add nuts and herbs and toss with fork.
Pile chili in bowls, top with "sand" and serve with pita wedges for scooping.

Moroccan Chickpea Chili image

Provided by Umberle

Categories Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

2 teaspoons olive oil
1 cup onion, chopped
3/4 cup celery, chopped
1/2 cup carrot, chopped
2 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1 1/2 cups water
2 tablespoons no-added-salt tomato paste
2 (15 1/2 ounce) cans chickpeas, rinsed and drained
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons fresh cilantro, chopped
1 tablespoon lemon juice, fresh

Steps:

Heat oil in a large saucepan over medium high heat. Add onion, celery, carrot, and garlic to pan; cook stirring constantly for 5 minutes.
Stir in cumin, and next 7 ingredients (to ground red pepper); cook 1 minute, stirring constantly.
Add water tomato paste, chickpeas and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

Nutrition Facts : Calories 346.4, Fat 5.5, SaturatedFat 0.7, Sodium 851.1, Carbohydrate 64.3, Fiber 13.1, Sugar 6.8, Protein 13.3