#moroccanflavors

This spicy and flavorful chicken sandwich was made to taste like the food in Marrakech, Morocco. The harissa sauce and Moroccan spice mix give a simple sandwich a unique, faraway flavor.

Ingredients: 2 boneless, skinless chicken breasts. 2 tablespoons olive oil. 1 tablespoon Moroccan spice blend. 4 ciabatta rolls. 1/2 cup Greek yogurt. 2 tablespoons harissa sauce. 1 cup shredded lettuce. 1 tomato, sliced. 1/2 red onion, thinly sliced. Salt and pepper to taste.

Instructions: Add salt and pepper to chicken breasts and mix in the Moroccan spice blend. In a pan, heat the olive oil over medium-high heat. Chicken breasts should be cooked for four to five minutes on each side, or until they are fully cooked. In a bowl, mix Greek yogurt and harissa sauce while the chicken is cooking. Toast the ciabatta rolls and cut them in half. Cut the chicken into thin strips after it's done cooking. Add the harissa yogurt sauce to the rolls that have been toasted. Shred the lettuce, slice the tomato, and put the red onion on the bottom half of the rolls. Place the chicken slices on top of the vegetables. After you put the top half of the rolls on top of the sandwich, it's ready to be served!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Moroccan-inspired dish combines the earthiness of chickpeas and the freshness of spinach with a blend of aromatic spices, creating a hearty and flavorful vegan meal.

Ingredients: 2 tbsp olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp ground cinnamon. 1/2 tsp ground turmeric. 1/4 tsp cayenne pepper. 400g canned chickpeas, drained and rinsed. 400g canned diced tomatoes. 200g baby spinach leaves. Salt and pepper, to taste. Fresh cilantro, for garnish.

Instructions: In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, saut until softened. Add ground cumin, coriander, cinnamon, turmeric, and cayenne pepper, stir to combine and cook for another minute. Add canned chickpeas and diced tomatoes, stir well. Simmer for 10-15 minutes until the sauce thickens slightly. Stir in baby spinach leaves until wilted. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

This Moroccan-inspired lentil and chickpea soup is a hearty and flavorful dish perfect for chilly days. It's packed with protein and fiber, making it a satisfying meal on its own. The combination of warm spices like cumin, coriander, and cinnamon gives it a rich and aromatic flavor profile.

Ingredients: 1 cup red lentils. 1 can chickpeas, drained and rinsed. 1 onion, chopped. 2 cloves garlic, minced. 1 carrot, diced. 1 can diced tomatoes. 4 cups vegetable broth. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon smoked paprika. 1/2 teaspoon turmeric. 1/2 teaspoon cinnamon. Salt and pepper to taste. Fresh cilantro or parsley for garnish.

Instructions: In a large pot, saut the onion and garlic until translucent. Add the carrot, lentils, chickpeas, diced tomatoes, vegetable broth, and spices. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro or parsley.

Prep Time: 10 minutes

Cook Time: 25 minutes

These Moroccan spiced grilled chicken breasts are bursting with flavor from a blend of warm spices, lemon juice, and garlic. Perfect for a gluten-free meal, they're easy to prepare and ideal for a summer barbecue or weeknight dinner.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 teaspoons ground cumin. 2 teaspoons ground coriander. 1 teaspoon smoked paprika. 1 teaspoon ground turmeric. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 cloves garlic, minced. Juice of 1 lemon.

Instructions: In a small bowl, mix together olive oil, cumin, coriander, paprika, turmeric, cinnamon, ginger, salt, pepper, garlic, and lemon juice to create the marinade. Place chicken breasts in a shallow dish and pour the marinade over them, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor. Preheat grill to medium-high heat. Remove chicken from marinade and discard excess marinade. Grill chicken breasts for 6-8 minutes per side, or until fully cooked and juices run clear. Remove from grill and let rest for a few minutes before serving. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

This sweet potato salad with quinoa, chickpeas, roasted sweet potatoes, and a delicious tahini dressing tastes and feels like it came from Morocco. With just the right amount of sweet and savory, this salad is like sunshine and makes your day better.

Ingredients: 2 medium sweet potatoes, peeled and diced. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon ground cinnamon. Salt and pepper to taste. 1 cup cooked quinoa. 1/2 cup chickpeas, drained and rinsed. 1/4 cup dried apricots, chopped. 1/4 cup golden raisins. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh mint. 2 tablespoons lemon juice. 2 tablespoons tahini. 1 tablespoon honey. 2 cups mixed greens.

Instructions: Start by heating the oven to 400F 200C. Spread the sweet potatoes out in a large bowl. Add the ground cinnamon, cumin, coriander, and salt. Toss the potatoes with the spices until they are well covered. Spread the seasoned sweet potatoes out in a single layer on a baking sheet. Roast them in a hot oven for 20 to 25 minutes, stirring them once halfway through, until they are soft and slightly crispy. In a small bowl, mix the honey, lemon juice, and tahini together using a whisk while the sweet potatoes roast. You can change how sweet or sour it is to your liking. Turn off the heat and let the sweet potatoes cool a bit after they're done. Place the cooked quinoa, chickpeas, golden raisins, chopped cilantro, and chopped mint in a large salad bowl. Place the roasted sweet potatoes in the salad bowl and pour the dressing on top of them. Gently toss everything together to make sure that all the ingredients are well mixed. Put the salad on top of a bed of mixed greens. If you want, add more cilantro and mint leaves to the top. Enjoy your Sweet Potato Sunshine Salad that tastes a bit like Morocco!

Prep Time: 15 minutes

Cook Time: 25 minutes

This vegan dish, Spicy Moroccan Chickpea Stew, is hearty and full of flavor. It was inspired by the bright flavors of Morocco. It's great for a cozy weeknight dinner because it's full of protein-rich chickpeas, healthy vegetables, and fragrant spices.

Ingredients: 2 tbsp olive oil. 1 large onion, diced. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 carrot, diced. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp smoked paprika. 1/4 tsp cayenne pepper. 1 can 15 oz diced tomatoes. 1 can 15 oz chickpeas, drained and rinsed. 2 cups vegetable broth. 1 cup chopped kale or spinach. Salt and pepper, to taste. Fresh cilantro, for garnish. Cooked couscous or rice, for serving.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic, diced red bell pepper, and diced carrot. Cook for another 5 minutes. Add ground cumin, ground coriander, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant. Pour in diced tomatoes, chickpeas, and vegetable broth. Bring to a simmer and let it cook for 15-20 minutes. Stir in chopped kale or spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Serve hot over cooked couscous or rice, garnished with fresh cilantro.

Prep Time: 15 minutes

Cook Time: 25 minutes

Experience the flavors of Morocco with this delicious BBQ twist on a classic burger. Juicy spiced beef patties paired with a refreshing salad and a zesty yogurt dressing create a perfect fusion of BBQ and Mediterranean cuisine.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup finely chopped red onion. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp ground coriander. 1 tsp paprika. 1/2 tsp cayenne pepper. Salt and pepper to taste. 4 burger buns. 1 cup mixed salad greens. 1/2 cup cherry tomatoes, halved. 1/4 cup crumbled feta cheese. 1/4 cup sliced black olives. 1/4 cup chopped fresh mint. 1/4 cup Greek yogurt. 1 tbsp olive oil. 1 tbsp lemon juice.

Instructions: Warm up the grill over medium-high heat. Ground beef, breadcrumbs, garlic, red onion, cumin, coriander, paprika, cayenne pepper, salt, and pepper should all be mixed together in a bowl. Mix it well, then shape it into 4 burger patties. The patties should be cooked for four to five minutes on each side, or until you like them. Place salad greens, cherry tomatoes, feta cheese, black olives, and mint in a different bowl. Toss them together. To make the dressing, mix the Greek yogurt, olive oil, and lemon juice in a small bowl with a whisk. Put the grilled burger patties on the buns, then add the salad mix and yogurt dressing on top. Serve your Moroccan Burger Salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 10 minutes

This gluten-free and vegan pizza has roasted garlic pesto, cashews, sun-dried tomatoes, and other tasty things on top that make you feel like you're in Morocco. It has a mix of flavors that will make your mouth water!

Ingredients: 1 gluten-free pizza crust. 1/2 cup Moroccan roasted garlic pesto vegan. 1 cup vegan mozzarella cheese. 1/2 cup roasted cashews. 1/4 cup sun-dried tomatoes. 1/4 cup black olives. 1/4 cup fresh basil leaves. 1/4 cup red onion, thinly sliced. 1/2 tsp red pepper flakes. Salt and pepper to taste.

Instructions: Preheat your oven to 425F 220C. Place the gluten-free pizza crust on a baking sheet or pizza stone. Spread the Moroccan roasted garlic pesto evenly over the crust. Sprinkle the vegan mozzarella cheese over the pesto. Scatter the roasted cashews, sun-dried tomatoes, black olives, and red onion on top. Season with red pepper flakes, salt, and pepper to taste. Bake in the preheated oven for 12-15 minutes or until the crust is crispy and the cheese is melted and bubbly. Remove the pizza from the oven and let it cool for a minute. Sprinkle fresh basil leaves over the hot pizza. Slice and serve your delicious Moroccan Pesto Cashew Pizza.

Prep Time: 15 minutes

Cook Time: 15 minutes