Juicy, marinade-friendly, and pleasingly rich, chicken thighs are as popular in Israel as skinless, boneless chicken breasts are in the United States. The harissa-honey glaze helps burnish and crisp the skin and does its part in creating a pan sauce. To take advantage of the loquat’s very short season, I threw some of
Juicy, marinade-friendly, and pleasingly rich, chicken thighs are as popular in Israel as skinless, boneless chicken breasts are in the United States. The harissa-honey glaze helps burnish and crisp the skin and does its part in creating a pan sauce. To take advantage of the loquat’s very short season, I threw some of
3 ingredients, 10 minutes, one DELICIOUS plate of sweet chilli glazed halloumi. Tossing big, golden wedges of halloumi in a sweet, spicy glossy sauce is my idea of heaven. It pairs perfectly with a glass of wine and fresh bread for a lovely fresh starter or party bite.
This Moroccan chicken tagine features tender chicken, butternut squash, dried apricots, raisins, almonds, and a whole host of Moroccan flavors that come together to create a highly fragrant and unforgettably delicious dish.
This spicy and sweet honey-harissa glazed salmon is topped with bright and fresh walnut salsa verde then served on top of turmeric couscous with caramelized shallots and dried apricots. If you're looking for a dinner thats healthy, easy to make and big on flavor you've come to the right place!
Seasonal peaches are a beautiful foil to rich pastured raised pork sausage, with a sweet and savory marinade that you can use for almost anything!
Tossing big wedges of golden halloumi in a glossy, sticky honey harissa sauce is honestly my idea of heaven. PLUS, it takes less than 15 minutes to pull together so it's perfect for when you want something fast. Sweet honey + salty halloumi + spicy harissa = sensational. Serve this with a crunchy salad, piled on top of hummus on fluffy flatbreads, as part of a cheese board, with fresh bread (try it with focaccia or rosemary parmesan bread), crackers (pita chips or sourdough crackers are great) or just by itself as the perfect bite with a glass of wine.
This Moroccan chicken tagine features tender chicken, butternut squash, dried apricots, raisins, almonds, and a whole host of Moroccan flavors that come together to create a highly fragrant and unforgettably delicious dish.
An authentic Moroccan tagine of chicken, butternut squash, dried apricots, almonds, raisins, honey, harissa and more. This Daring Gourmet recipe will elicit great compliments and conversation from around the dinner table. Served with light and fluffy couscous. See my TastyKitchen recipe box for my homemade harissa recipe.
This harissa chicken is roasted to perfection with an accompaniment of baby potatoes in a rich sauce for a deliciously zesty one-pan meal!
This is one of my family's favourite recipes; I am constantly asked all the time to make it. I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flat breads or pitta breads & assorted salads in spring & summer or served with hot fluffy & fruity couscous, assorted chutneys or pickles in the depths of winter. I make mine in a fantastic "Electric Tagine" made by Tefal; it of course works in a more traditional clay tagine - BUT the real secret is.......it works like a dream in a Slow cooker/Crock Pot. Try it out! If you cannot get Ras-el-Hanout, which is an exotic Moroccan spice mixture, including rose petals - don't worry, use the other spices I have listed instead; or I have a Ras-el-Hanout recipe posted on Recipezaar: Recipe #205185 N.B. I notice in a review that it has been suggested that Chemical Heat is needed!! The great thing about sharing recipes is that they can be adapted to personal taste. BUT, this is not supposed to be a "Hot" recipe, but a "Fragrant & Fruity" recipe!! A Tagine by definition is SLOW cooked over a LOW heat & is very fruity with subtle undertones of heat! However, life would be boring if you couldn't add a bit of "heat", but it's just not traditional. What is traditional, is to allow your guests to add their own heat, so have a bowl of "Harissa" on the table. Preserved lemons are also a wonderful and traditional addition - I have a recipe posted on Recipezaar: Recipe #209590 PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
A hearty, spiced vegetarian stew.
This Moroccan chicken tagine features tender chicken, butternut squash, dried apricots, raisins, almonds, and a whole host of Moroccan flavors that come together to create a highly fragrant and unforgettably delicious dish.
You're just 30 minutes away from a big pile of juicy meatballs, studded with chunks of feta, harissa paste and grated zucchini to keep them lovely and moist, with no eggs or breadcrumbs. Serve with a smoky red pepper sauce and fresh focaccia or flatbreads on the side for a wonderful quick, easy, family-friendly meal.
The flavors of Morocco come together in this irresistibly delicious Moroccan Chicken Salad that's perfect as a sandwich filling or served on a bed of lettuce!
Quick, easy, extra colorful, super flavorful, and so delicious!
These harissa meatballs are Whole 30 compliant. They have zero soy, gluten or dairy in them and yet are so flavorful and delicious.
