Best 2 Morrocan Chili And 10000 Grains Of Sand Recipes

Tantalize your taste buds with a culinary journey to Morocco, where aromatic spices dance with succulent meats and vegetables in a symphony of flavors. Embark on a delightful adventure as we unveil the secrets behind two enticing dishes: Moroccan Chili and 10,000 Grains of Sand. These recipes, deeply rooted in Moroccan tradition, promise an explosion of flavors that will transport you to the vibrant souks and bustling medinas of Morocco.

Moroccan Chili, a delectable fusion of North African and Mexican cuisines, combines the warmth of chili peppers with the rich tapestry of Moroccan spices. Savor the tender chicken infused with a harmonious blend of cumin, paprika, and cinnamon, while the slow-simmered tomatoes and bell peppers add a delightful sweetness. Accompany this tantalizing chili with a dollop of tangy yogurt, a sprinkle of fresh cilantro, and a warm embrace of homemade tortillas.

10,000 Grains of Sand, a traditional Moroccan dessert, takes you on a magical journey through the Sahara Desert. Experience the delicate balance of crispy phyllo pastry enveloping a sweet and nutty filling of almonds, cinnamon, and orange blossom water. As you savor each bite, the subtle crunch of the pastry yields to the soft and flavorful center, creating a symphony of textures and flavors that will leave you craving for more.

Prepare to be captivated by the enchanting flavors of Morocco as you embark on this culinary expedition. Moroccan Chili and 10,000 Grains of Sand await your eager palate, promising an unforgettable feast that celebrates the vibrant spirit of Moroccan cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN CHILI W/ 10,000 GRAINS OF SAND (COUSCOUS)

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

from Rachel Ray. The 10,000 grains of sand is COUSCOUS! A unique twist on chili. The flavors work very well together. This would go well on top of anything (baked potato, hotdog, etc.)

Provided by mikey ev

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 25

Ingredients

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.

SAND DABS

Sand Dabs image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

20 to 25 sand dab (flounder) fillets
4 cups cracker meal (seasoned with salt, pepper, and garlic powder)
Cooking oil, for frying
Chopped parsley, for garnish
Lemon wedges

Steps:

Coat the fillets on both sides with seasoned cracker meal. Heat about 4 to 6 tablespoons of cooking oil in a large shallow pan. Add sand dabs and fry over medium heat for 1 to 2 minutes on each side. Remove the filets with a spatula and place on a warmed serving platter.
Use a little of the pan juices to pour over the fish. Keep them hot. Fry the remaining fillets, adding more oil if needed. Sprinkle with salt and pepper, to taste, and garnish with the parsley. Add lemon wedges and serve immediately.

Tips:

Enhance Flavors with Spices:

Experiment with a variety of spices to create a flavorful chili. Cumin, chili powder, and paprika are classic choices, but don't be afraid to add other spices like smoked paprika, cayenne pepper, or chipotle powder for a unique twist.

Use Different Types of Beans:

Don't limit yourself to just one type of bean. Try a combination of black beans, kidney beans, pinto beans, or chickpeas for a more complex texture and flavor.

Add Vegetables for Nutrition and Texture:

Chop up vegetables like onions, peppers, and carrots to add color, texture, and nutrients to your chili. You can also add corn, zucchini, or squash for a heartier chili.

Don't Overcook the Chili:

Simmer the chili over low heat for several hours to allow the flavors to meld, but don't overcook it. Overcooked chili can lose its texture and flavor.

Serve with Toppings:

Top your chili with shredded cheese, sour cream, diced avocado, or chopped cilantro for a delicious and customizable meal.

Conclusion:

The recipes in this article offer a variety of options for creating a delicious and satisfying Moroccan-inspired chili. Whether you prefer a classic chili recipe or one with a unique twist, there's a recipe here to suit your taste. So grab your ingredients, put on your apron, and get ready to cook up a storm!