Grilled Chicken Morocco with Vegetable Ragout

You can get tired of chicken. You can grill it, broil it, bake it, smother it. Plenty of ways to make it different. But you can get tired of it. That’s why it’s important to know what to do when you’re bored as hell with what you are doing to the old bird. That’s when you have to pull yourself together and find something different to do.

Moroccan flavors have become my go-to fix it for boredom with dinner. I admit it, I have gone nuts over the flavors from this area. What’s not to like? Ginger, cumin, smoked hot pimenton, turmeric, cayenne, mint, cilantro, lemon? There’s something in there that you like.

Make a marinade of these ingredients and plop some fat boneless chicken thighs in and let them think. Then, being the talented cook that you are, make a vegetable ragout of carrots, rutabagas, turnips, butternut squash and zucchini to serve on top of couscous and you have a meal that will please even the most jaded chicken eater around.

Grilled Chicken Morocco with Vegetable Ragout
Adapted from Kitchen Conversations by Joyce Goldstein

Marinade

2 tbsp smoked pimenton
1 tbsp grated fresh ginger
1-½ tsp turmeric
½ tsp cayenne pepper
Several good grindings of black pepper
3 fat garlic cloves, coarsely chopped
¼ cup fresh lemon juice
Several good swirls extra virgin olive oil
6 fat boneless chicken thighs
Chopped fresh mint
Chopped fresh cilantro
Vegetable Ragout (see below)
Couscous

Combine spices, garlic and lemon juice and make a paste. Add the olive oil and rub all over the chicken thighs. Cover and refrigerate while you get the grill going. These can marinate overnight if you are organized.

Grill about 5-7 minutes per side depending on how thick your chicken thighs are.

Vegetable Ragout

A couple of good swirls extra virgin olive oil
1 large sweet onion, chopped
3 fat garlic cloves, minced
2 tsp smoked pimenton
Good pinch coarsely ground black pepper
1 tbsp grated fresh ginger
2 tsp ground cumin
½ tsp cayenne pepper
1 14 ounce can diced tomatoes, drained
1 14 ounce can garbanzo beans, rinsed and drained
4 carrots, peeled and cut into 2 inch lengths
1 large rutabaga, peeled and cut into 2 inch pieces
1 large turnip, peeled and cut into 2 inch pieces
1 large butternut squash, peeled and cut into 3 inch chunks
3 small zucchini, cut into two inch lengths
½ cup raisins, plumped in hot water
Chopped parsley, cilantro and mint

Swirl the oil in bottom of large Dutch oven and cook onion over moderate heat until tender, about 10 minutes. Add garlic and spices and tomatoes and cook for 5 minutes. Add carrots, rutabaga, turnip and butternut squash and pour enough water in to cover and cook for 15 minutes. Add zucchini, garbanzo and raisins and simmer 15 minutes longer or til vegetables test done.

Serve with couscous as a vegetarian main dish for something different.

Serves 3-4.

Grilled Chicken Morocco with Vegetable Ragout

Merguez with Spinach and Golden Raisins on Couscous

Growing up,if someone said we were having sausage, I knew exactly what I would be eating. It would be made of pork, full of flavor and have a lot of salt and sage seasonings. Loved it. Later on I found out that tasty link sausage I loved had hog casings holding in the meat. Hog casings? I put that thought out of my head, or maybe to the side in my head and have enjoyed sausage for years.

I have read about making sausage, and have been intrigued by it, but I’ve got to tell you I am not into hog casings. Can’t help it. It isn’t in me. I like the idea of making your own sausages fresh and grilling them. No preservatives or additives and no hog casings. You can make small amounts and freeze them for quick additions to pasta or stews.

Merguez is the name of a Moroccan lamb sausage. Honestly, I’ve never had the real thing, only these. And we’re crazy about them! Talk about spice! The sensation of hot smoked Spanish pimenton, cumin, coriander and cinnamon combines well with garlic and cayenne pepper. I love the Italian parsley and cilantro in this as well. It’s fresh and bright and is complimented by the couscous and the sweet spinach with golden raisins. Be sure to make the yogurt sauce to go with this. It finishes the flavors beautifully.

Merguez
A Moroccan Lamb Sausage adapted from The Mediterranean Kitchen

1 pound ground lamb
3 fat cloves garlic, minced
About a ¼ cup chopped fresh cilantro
About a ¼ cup chopped fresh Italian parsley
1 tbsp hot smoked Spanish pimenton
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground coriander
A good pinch of coarse salt
Freshly ground black pepper to taste

Combine all ingredients in a bowl and mix well. Take out a little bit and fry it until done so you can taste the seasoning and adjust.

You can grill this outside if you want or cook on top of the stove in cast iron skillet.

Pat the mixture into small 3 inch patties. Put on plate and keep cold in refrigerator until ready to cook.

Grill 3-5 minutes per side until cooked through. These freeze wonderfully. Put patty on waxed paper and top with another piece of waxed paper. Keep the paper in between the patties and put in Ziploc baggy to freeze. I freeze six and use six for two people.

Makes 12 small patties.


Yogurt Sauce

½ cup Greek yogurt
½ Meyer lemon, juiced
Coarse salt and freshly ground black pepper
About ¼ cup chopped fresh mint

Combine and let sit while you cook the sausages to allow the flavors to blend.
Makes ½ cup.

Spinach with Onions and Golden Raisins

1 pound fresh spinach, washed
1 good swirl extra virgin olive oil
1/2 cup chopped sweet yellow onion, chopped onion
good pinch dried crushed red pepper
1 garlic clove, minced
good pinch ground cinnamon
1 grating fresh nutmeg
1/2 cup dried golden raisins

2 tablespoons unsalted butter
10 ounces plain couscous, cooked according to package directions

Heat a good swirl of extra virgin olive oil heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add dried crushed red pepper and garlic, cinnamon and nutmeg. Add spinach and cook 5 minutes, stirring occasionally. Stir in golden raisins. Season to taste with salt and pepper.

Stir butter into couscous and season with salt and pepper.
Plate couscous, spinach and sausages. Top with yogurt sauce. Sprinkle with a bit of lemon peel. If you have them on hand, slivers of sweet preserved lemons take this over the top.

Merguez with Spinach and Golden Raisins on Couscous

Grilled Shrimp with Spinach, Red Pepper and Saffron Couscous

I have a new friend in the kitchen. One I didn’t know I would love. It’s my new Le Creuset grill pan. My precious brother-in-law, Rusty, who knows me pretty well, gave it to me when he was here for Christmas. It was a thank you present for coming down and watching Groom help him move. This little gizmo comes in very handy when the big grill outside is out of gas or we’re out of charcoal. Grilled shrimp was on the menu for dinner with a wonderful saffron couscous with carrots, red bell pepper and spinach . However, the lightning, thunder and pouring, driving rain made me reconsider the fun of outdoor cooking. So I fired up the stove, heated up the my new best friend and had a grand time. Thanks, Russ!

Grilled Shrimp with Spinach, Red Pepper and Saffron Couscous
Adapted from a recipe by Perla Meyers

1 pound tail on shrimp, peeled
Couple of swirls of extra virgin olive oil
Coarsely ground black pepper
Mix together in bowl and set aside.
2-½ cups chicken broth
1 tsp saffron threads
2 tbsp butter
Couple of swirls extra virgin olive oil
¾ cup diced red bell peppers
2 large carrots, diced
1 shallot, peeled and chopped
1 cup couscous
¼ tsp turmeric
3 fat garlic cloves, peeled and chopped
1-½ cup packed fresh spinach leaves
About a ¼ cup chopped Italian parsley and fresh cilantro
Salt and coarsely ground black pepper

Combine the broth and the saffron in a saucepan and simmer, covered for
about 30 minutes, or until it’s reduced to 2 cups.
Heat a Dutch oven over medium heat and swirl extra virgin olive oil and the butter in the pan and when hot add the red bell peppers, carrots and shallots.
Reduce heat to low, cover and cook until soft. Takes about 10 minutes. Add garlic and turmeric and cook for about 5 minutes. Add couscous, saffron chicken broth and bring to a boil, stir, cover and remove from heat and let sit while you grill the shrimp.
Heat the grill pan over medium high heat and throw the shrimp on the pan. Turn the shrimp until they turn a pretty pink. Remove to plate.
Add spinach to the couscous and stir until wilted. Plate with the couscous first, then top with shrimp and sprinkle a bit of the cilantro and chopped Italian parsley on top. Enjoy!
Serves 3 generously.

Grilled Shrimp with Spinach, Red Pepper and Saffron Couscous