Moroccan Poulet aux Meslalla

Moroccan Poulet aux Meslalla

 

Moroccan Poulet aux Meslalla

SpiceBreeze
Poulet aux Meslalla is a stew of chicken and olives with a slightly lemony gravy, also called olive chicken tagine. Tagines are originally cooked in the earthenware tagine pot. This recipe is the simplest version with a pure flavor dominated by saffron, lemons, and olives (or meslalla). The smell of saffron feels like home in a Moroccan family kitchen.
hands-on time 30 mins
Course Main Course
Cuisine Moroccan
Servings 3

Ingredients
  

Protein

  • 1.5 lb chicken without bones, skin on (*)

Fresh Produce

  • 1 large onion finely chopped
  • 0.5 lb potatoes cut into wedges
  • 0.5 cup parsley chopped
  • 0.25 cup lemon juice

Packaged Goods/Staples

  • 1 cup chicken or vegetable broth
  • 0.5 cup green olives
  • olive oil
  • salt & pepper

Poulet aux Meslalla Culinary Spice Kit

  • Paprika, cumin, garlic, ginger, saffron

Instructions
 

  • Cut chicken into pieces of about 2.5 x 2.5 inches.
  • In a large POT, add 2 tbsp olive oil, chicken, onions, Poulet aux Meslalla spices, and salt & pepper to taste. Mix well.
  • Add broth. Cover. Bring to a boil.
  • Reduce heat to medium-low and cook for 40 minutes. Stir occasionally. Add a bit of water if necessary.
  • Add potatoes and continue to cook for 10 minutes.
  • Add the olives and lemon juice. Mix well.
  • Continue to cook for 10 minutes.
  • Stir in the parsley.
  • Serve with your preferred salad and fresh bread to soak up the gravy.
  • Enjoy!

Notes

(*) If you prefer in-bone pieces, increase the amount to 2 lbs in total. 
Suggested Sides
  • baguette, white bread loaf, or flatbread
  • lettuce salad or cucumber-tomato-salad
Variations
  • Substitute the chicken with veal or lamb and adjust the cooking time.
  • Substitute half or all of the parsley with cilantro.
  • Use olives that are marinated in garlic.
  • Make Ras el Hanout or vegetarian Couscous aux Sept Légumes instead.
French Quiche Lorraine

French Quiche Lorraine

 

French Quiche Lorraine

French Quiche Lorraine

SpiceBreeze
The popular Quiche Lorraine is a pie named after the  Lorraine region in the North-East of France. Originally, it's made with eggs, cream, and pork fat - no cheese. Today, cheese is essential for this savory comfort food, in combination with ham or Italian pancetta. Adjust the filling to your taste with zucchini, pumpkin, spinach, or kale. The spice kit includes mace instead of nutmeg, and a French salad seasoning.
hands-on time 30 mins
Course Main Course
Cuisine French
Servings 3

Ingredients
  

Protein

  • 8 oz ham Italian pancetta, or bacon, sliced or diced (1/2-inches)

Fresh Produce

  • 1 shallot finely chopped
  • 1 small leek halved and sliced
  • 1 head leaf lettuce roughly shredded

Dairy

  • 1 tbsp butter
  • 5 medium eggs
  • 1 cup heavy or sour cream
  • 4 oz cheese* grated

Packaged Goods/Staples

  • 1 pie crust 9 inches
  • red wine vinegar
  • syrup or sugar
  • olive oil
  • salt & pepper

Quiche Lorraine Culinary Spice Kit

  • Pouch [1] Mace
  • Pouch [2] Fines Herbes: chervil, chives, tarragon, marjoram, parsley

Instructions
 

Ham

  • In a PAN, melt butter over medium heat. Add shallots, leek, and ham.
  • Fry for 5-10 minutes, stirring frequently.

Egg Mixture

  • In a BOWL, whisk eggs and mix with cream, cheese, and Quiche [1] spices.
  • Season with salt & pepper to taste.

Pie

  • Distribute ham mixture on the pie crust.
  • Pour the egg mixture on top.

Bake

  • Preheat OVEN to 350°F.
  • Bake pie for 30-40 minutes.

Salad Dressing

  • In a CUP, mix 1 tbsp vinegar, 2 tsp syrup or a dash of sugar, 1 tbsp olive oil, Quiche [2] spices, and salt & pepper to taste.
  • Pour dressing over lettuce. Toss.

Serve

  • Serve pie with salad.
  • Enjoy!

Notes

*) recommended: Gruyère, Suisse, cheddar
▪ Substitute ham with zucchini or pumpkin.
▪ Substitute leek with 2 oz baby kale or spinach.
▪ Make a fresh pie crust from almond flour with our gluten free almond pie crust recipe.