Friday, May 21, 2010

Toasted Chickpeas- Classic Moroccan Snack

This summer enjoy a simple, healthy, and amazingly easy snack.

One  12 oz.can chickpeas

1/2 tsp. salt, or to taste

1 tsp. whole cumin seeds  (or 1tsp. ground cumin)

Drain the chickpeas, and rinse several times with cold water.

Heat a heavy cast iron pan or similiar heavy bottom frying pan. When the pan is very hot, pour in the chickpeas.  Cook over high heat to toast the chickpeas, about 3 to 5 minutes, shaking or stirring with a wooden spoon. Add the cumin seeds and salt, and continue cooking another minute or two.  The chickpeas will be slightly browned, and the cumin aromatic.
Serve warm, as a snack with wine or beer, or your choice of a summer cooler.

A Chicken Sandwich with a Moroccan inspiration. | My easy cooking by Nina Timm.

A Chicken Sandwich with a Moroccan inspiration. My easy cooking by Nina Timm.

Monday, May 3, 2010

Chicken with Lemon and Olives

This is the express version of the ultimate moroccan dish.


4 boneless, skinless chicken breasts halves, cut lengthwise in two
1 white onion, sliced
1 clove garlic,chopped
1/2 lemon (preserved lemon is the best, if possible)
1/4 tsp saffron, dissolved in 1/4 cup boiling water
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp red pepper flakes -(optional)
2tsp cumin
2-3 tbsp olive oil
1/4 cup green or kalamata olives
1/2 cup chopped fresh cilantro or parsley

Brown the chicken gently over medium heat in the olive oil, turning once.
Add the onions and garlic, sprinkle with the salt, pepper, and cumin, and cook 5 minutes until the onion is translucent.
Pour the dissolved saffron over the chicken, add the olives, and the preserved lemon.
If you are using fresh lemon, slice thinly and spread over the chicken.
Add 1/4 cup water.
Sprinkle with the cilantro or parsley, cover, and cook over low heat 15 minutes.
Watch and add more water if necessary, there should be about 1/2 inch of sauce in the bottom of the pan.

Serve with a good crusty bread to catch all of the sauce!
serves 4