$2.50 – $8.75
Sweet, Spicy and Savoury, how all good Moroccan Food should be.
This is my favorite Moroccan Spice mix. It can be used as a marinade, a rub or to season a lovely couscous dish. The sultry scent brings you back to your first bite of amazing Moroccan food!
Freshly ground and packaged in small batches.
You will receive at least 80 grams of the Moroccan Spice Seasoning in a lined, resealable, kraft bag, and a recipe to help you get started.
All ingredients are organic unless not indicated so.
Heat a 2 quart sauce pan to medium heat.
Add olive oil and sweat your carrots, celery and onions until soft. Try not to brown them. Add Iron Skillet Moroccan Seasoning, Rub and Marinade and stir and coat veggies until spices are fragrant (about 30 seconds)
Deglaze pan with lemon juice.
Add the rest of the ingredients, stir and bring to a boil. Cover, turn heat down to simmer.
Allow rice to cook for 15 min. Keep covered and set aside for another 15 min. Fluff with fork and serve hot.
Options: If using brown rice adjust liquid to your normal amount plus ½ cup, and adjust your cooking time to normal time plus 3 or 4 minutes.
Substitute: dates, prunes or raisins for any other sweet dried fruit. Apricots, cranberries, currants, plums, cherries.
Add ons: toasted slivered almonds, cashews, sunflower seeds or pumpkin seeds at the very end.
Heat a 2 quart sauce pan to medium heat.
Add olive oil and sweat your carrots, celery and onions until soft. Try not to brown them. Add Iron Skillet Moroccan Seasoning, Rub and Marinade and stir and coat veggies until spices are fragrant (about 30 seconds)
Deglaze pan with lemon juice.
Add the rest of the ingredients, stir and bring to a boil. Cover, turn heat down to simmer.
Allow rice to cook for 15 min. Keep covered and set aside for another 15 min. Fluff with fork and serve hot.
Options: If using brown rice adjust liquid to your normal amount plus ½ cup, and adjust your cooking time to normal time plus 3 or 4 minutes.
Substitute: dates, prunes or raisins for any other sweet dried fruit. Apricots, cranberries, currants, plums, cherries.
Add ons: toasted slivered almonds, cashews, sunflower seeds or pumpkin seeds at the very end.
-- If marinading more than 4 hours, leave chicken in whole pieces and cut into strips after marinading.
-- If marinading less than 4 hours cut chicken into strips or chunks.
Combine Chicken, Vinegar, Olive Oil, and Iron Skillet Moroccan Seasoning. Cover or seal in a zip-lock bag and refrigerate to allow to marinate for several hours or overnight.
Thread marinaded chicken onto water-soaked skewers and grill on hot grill until cooked through.
-- Optional cooking methods include baking in a 425 oven or frying
Serve with a garden salad and couscous or rice and plenty of tzatziki.
Or serve on a pita with chunky fresh veggies, hummus and tzatziki.
-- If marinading more than 4 hours, leave chicken in whole pieces and cut into strips after marinading.
-- If marinading less than 4 hours cut chicken into strips or chunks.
Combine Chicken, Vinegar, Olive Oil, and Iron Skillet Moroccan Seasoning. Cover or seal in a zip-lock bag and refrigerate to allow to marinate for several hours or overnight.
Thread marinaded chicken onto water-soaked skewers and grill on hot grill until cooked through.
-- Optional cooking methods include baking in a 425 oven or frying
Serve with a garden salad and couscous or rice and plenty of tzatziki.
Or serve on a pita with chunky fresh veggies, hummus and tzatziki.
Reviews
There are no reviews yet.