Moroccan Spiced Lamb or Chicken

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 pounds diced boneless leg of lamb or chicken thighs
  • 1 1/2 teaspoons cumin, half a palmful
  • 1 1/2 teaspoons coriander, half a palmful
  • 1 tablespoon chili powder, a palmful
  • 1/2 teaspoon cinnamon
  • Salt and pepper
  • Flour for dredging
  • 2 tablespoons EVOO
  • 2 red chile peppers, seeded and chopped
  • 2 onions, chopped
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 2 cups chicken stock
  • 1 teaspoon zest plus juice of 1 orange or ripe lemon
  • Flat bread or couscous, for serving
Directions

Sprinkle the meat with a spice blend of the cumin, coriander, chili, cinnamon, salt and pepper, and then dredge in flour. Heat the EVOO in a Dutch oven over medium-high heat. When the oil smokes, add the meat and brown all over. Remove to a plate, reduce the heat a bit and add more EVOO, the chiles, onions and bay leaves. Cook to soften, 6 to7 minutes. Stir in the tomato paste, stock, zest and juice. Once the liquid comes to boil, add the meat back in and reduce the heat to thicken it a little. Serve with flat bread or couscous.


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