Delicious Moroccan Cuisine Recipes from our Mar. 28, 2019 class

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Delicious Moroccan Cuisine Recipes from our Mar. 28, 2019 class

Moroccan Chicken

Yield: 2


¼ tsp paprika

¼ tsp ground cumin

Pinch of: cayenne pepper, ground ginger, ground coriander, cinnamon

½ lemon- zest and lemon juice

1 garlic clove- minced ( you’ll need 2 cloves total but separate)

2 chicken thighs

1 tbsp olive oil

½ yellow onion- ¼” slices

1 Tbsp all purpose flour

1 tbsp honey

1 ¼ cup chicken stock

¼ cup green olives- halved and pitted

1 large carrot, peeled and cut into coins

1 tbsp chopped cilantro

Salt and pepper


  1. Combine paprika, cumin, cayenne, ginger, coriander and cinnamon and set aside. Combine 1 tsp lemon zest and garlic clove and set aside.
  2. Season both sides of the chicken with salt and pepper. Heat oil in a saucepan over medium heat. Once the oil is heated, brown the chicken on both sides (skin side first) roughly 4-5 minutes each side. Remove from saucepan to plate for time being. Do not get rid of saucepan.
  3. Once the chicken is cool enough to handle, remove skin
  4. Discarding all but 1 tbsp of fat from saucepan, using medium heat saute onion slices for 5 minutes. Add the minced garlic and cook for 30 seconds.
  5. Add the spices and flour. Cook an additional 30 seconds.
  6. Stir in chicken stock, honey and lemon zest. Scraping the bottom of the saucepan for any flavouring bits.
  7. Add the chicken thighs back in with any accumulated juices, cover and let simmer for 10 minutes.
  8. Add the carrots, cover again and simmer for additional 10 minutes (carrots should be tender crisp
  9. Add the olives, cilantro and lemon juice. Taste the sauce and adjust seasoning if need be.
  • Serve with couscous.

Moroccan Coconut Cookies


¾ cup dried unsweetened coconut

2 ½ tbsp. semolina

¼ cup icing sugar

½ tsp baking powder

1 ¼ tbsp. vegetable oil

½ large egg

pinch of salt

¼ tsp lemon zest

¼ tsp orange blossom water (optional)


1) Preheat oven to 350 degrees F and cover baking sheet with parchment paper.

2) Combine the coconut, semolina, baking powder, and salt. Set aside

3) In a medium bowl, beat the egg with the icing sugar until light and fluffy. Add the lemon zest and the oil. Mix until well combined and the gradually blend in the dry ingredients

4) Cover the dough and let it rest for about 20 minutes

5) Wet your hands with some water and roll the dough into small balls, and dip one side in the icing sugar. Flatten slightly in your palm and place on the prepared baking sheet, about 3 inches apart. Repeat process until all the dough has been shaped

6) Bake for no more than 8 to 10 minutes in the preheated oven. These cookies are so soft when hot, so you need to let them cool down on the baking sheet

7) When cookies are at room temperature, dust with icing sugar and transfer to a plate or store in airtight container for up to 1 week.

Moroccan Beet Salad

Yield: 2 servings


3 Beets

4 tbsp olive oil

2 tbsp white vinegar

Salt and pepper to taste

1-2 tsp granulated sugar

1 tsp prepared mustard

1/4 small onion thinly sliced

50 grams of feta

Tbsp of chopped parsley


  • Cut off both ends of the beet. Using a saucepan, boil the beets for 30 minutes. Add some salt in the last 5 minutes of boiling.
  • Remove beets from heat and submerge into cold water. Once cool enough to handle, dice beets into small dice.
  • Mix oil, vinegar, salt, pepper, sugar and mustard. Mix with fork until creamy. Add parsley and taste. Alter seasoning if needed.
  • Peel and slice onion.
  • Add the onion, beets and feta to a bowl- toss with dressing just before eating.
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