Recipe courtesy of Rachael Ray
Episode: Rockin' Moroccan
Save Recipe Print
Moroccan Spiced Lamb or Chicken
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Moroccan-Spiced Chicken

Recipe courtesy of Food Network Kitchen

Moroccan Spiced Lamb with Harissa

Recipe courtesy of Scott Leibfried

Moroccan Spiced Lamb Meatballs in Cumin Coriander Spiced Tomato Sauce

Recipe courtesy of Quinz Restaurant

Moroccan Lamb Kabobs

Recipe courtesy of Dave Lieberman

Moroccan Lamb Tagine

Recipe courtesy of Ina Garten

Moroccan Lamb Chops

Recipe courtesy of Wendell Price

Moroccan-Spiced Lemon Dressing

Recipe courtesy of EatingWell.com

Moroccan Spiced White Fish

Recipe courtesy of Cheryl Smith

Moroccan Spiced Roast Chickpeas

Recipe courtesy of Turner Broadcasting System

Browse Reviews By Keyword

          Latest Stories