Ras el hanout is a Moroccan mixture of 20 or more spices and herbs that typically includes cinnamon cloves lavender orris root cloves and turmeric
A tradiiional ingredient in North African cooking, couscous is coarse-ground wheal made into liny balls and pre-cooked. Preparing traditional couscous is time-consuming, but good-quality, quick-cook (or instant) varieties produce an excellent result.
'/3 cup (40 g) almond slivers 3 tablespoons (40 g) butter 2 cloves garlic, finely chopped 2 cups (500 ml) chicken stock pinch of saffron threads 2 cups (370 g) quick-cook couscous 2 tablespoons ras el hanout
1 tablespoon olive oil
2 lb. (1 kg) lamb backstraps or fillets
2 red peppers, cut into strips
3 zucchini, cut into long ribbons
14 oz. (400 g) can chickpeas, drained
4 tablespoons roughly chopped fresh mint leaves 4 tablespoons fresh coriander leaves
1 Toast almond slivers in dry frying pan on medium heat, tossing until just golden. Transfer to small bowl; cool before use.
2 Melt butter in large saucepan; saute garlic until softened. Add stock and saffron; bring to the boil.
3 Stir couscous through boiling stock. Remove saucepan from heat; cover and stand 5 minutes, or until couscous has absorbed stock. Using a fork, separate couscous grains.
4 Meanwhile, preheat grill to medium. Rub seasoning and oil into lamb; grill
3 to 4 minutes each side, or until cooked to your liking. Remove lamb from grill; set aside to rest, keeping meat warm until required.
5 Cook red peppers and zucchini on grill 2 to 3 minutes each side.
6 Toss red peppers, zucchini, chickpeas and herbs through warm couscous; top with sliced lamb and sprinkle with almonds.
Preparation 20 minutes Cooking 30 minutes
Tandoori chicken pizza
The lemon-and-ginger flavor of fresh coriander is a good partner for spicy tandoori paste. Fresh oregano can be used as an alternative.
7 9 (1 packet) dried yeast pinch of sugar
■'/, cup (150 ml) lukewarm water )>/. cups (220 g) plain flour 'h teaspoon salt 7. cup (60 ml) olive oil
2 * 7j lb. (250 g )skinless chicken breasts, sliced into 7,-in. (2-cm) slices
3 tablespoons tandoori paste 2 tablespoons plain yogurt i/j cup (75 g) roughly chopped cashew nuts
1 cup (250 ml) Italian tomato sauce
4 spring onions, thinly sliced
2 tablespoons finely chopped fresh coriander '/2 cup (125 g) plain yogurt, extra
2 tablespoons finely chopped fresh mint leaves lime wedges, to serve
1 Mix yeast and sugar with 2 tablespoons lukewarm water. Stir in remaining water; stand 10 minutes.
2 Mix flour, salt, oil and yeast mixture in a large bowl until well combined.
3 Turn out dough onto lightly floured surface; knead lightly, about 5 minutes.
4 Return dough to lightly oiled bowl. Cover with clean tea towel and leave to rise in warm place for about 45 minutes, or until dough has doubled in size.
5 Turn dough onto lightly floured surface; knead lightly 2 minutes. Divide dough in half; shape into two balls. Roll out each ball into circle 10 in. (25 cm) in diameter. Place on pizza tray; set aside until required.
6 Combine chicken, tandoori paste and yogurt in large bowl; refrigerate 1 to 2 hours to allow flavors to develop.
7 Preheat oven to 450°F (230°C). Toast cashew nuts in dry frying pan on medium heat, tossing until just golden. Transfer to small bowl; cool before use.
8 Spread tomato sauce evenly on each pizza; top with chicken slices, spring onions, coriander and cashews. Bake 5 minutes near bottom of oven. Reduce heat to 400°F (200"C); cook further 15 minutes.
9 Combine extra yogurt and mint in small bowl. Drizzle over each pizza. Serve with lime wedges.
Preparation 30 minutes plus 1 to 2 hours for marinating Cooking 20 minutes
Lightly oil your hands before mixing or kneading dough so thai the dough doesn't stick to them. Pizza bases require cooking al a high heat, so use heavy-gauge tins and baking trays to avoid warping.
Mexican chicken with green rice
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