Moroccan Chickpeas, Couscous, Spinach N Raisins Stuffed Bell Peppers

Day3 of Stuffed Delicacies -- Moroccan Chickpeas, Couscous N Raisins Stuffed Bell Peppers. Yesterday, my hubby didn't want lunch from home cause he was stepping out with his boss. So I didn't want to make anything elaborate for 2-1/2 people(Me, MIL and my Lil one :)). I had some couscous, chickpeas and a red bell pepper about to die on me. So made this quick, easy and delicious dish for lunch. If you are looking for something spicy, this isn't the recipe for you cause its mellow with an explosion of sweetness from all the raisins I put in the stuffing.

Ingredients:

• 1 Large Bell Pepper, Any Color
• 1 Small Onion,finely chopped
• 1 Small Tomato,finely chopped
• 1 Cup Cooked/Canned Chickpeas
• 1 Cup Couscous
• 1-1/4 Cups Water
• 1 Cup Fresh Spinach, Packed
• 1/4 Cup Golden Raisins
• 1-1/2 Tsp Cracked Black Pepper
• 1 Tsp Cumin Seeds
• 3 Tbsp Olive Oil
• Salt for taste

Procedure:

• Preheat the Oven to 350 degrees F.
• Halve the Pepper and removed the seeds and membranes.
• Apply 1/2 Tbsp of Olive Oil on the inside of the peppers and place it in an oven-proof dish.
• Bake the peppers for 15 minutes on the top rack. Remove the Pepper from the oven and let it cool.
• Meanwhile, bring the 1-1/4 Cups of water to a roiling boil.
• Switch off stove and add the couscous. Lid the pan and let the couscous cook for 15 minutes in the hot water.
• In a wide skillet, add 2 tbsp of Oil and saute cumin, chopped onions and tomatoes till the onions are browned.Add the chickpeas, cracked pepper and salt.Stir gently.

• Add the Spinach leaves and cook until it wilts. Fluff the cooked couscous with fork and add it to the pan.

• Check for taste. Switch off stove and stir in the raisins.Cool the mixture slightly

• Stuff the Peppers with the cooked mixture and bake at 350 degrees F for another 15 minutes on the top rack.
  
  

• Enjoy as is or with a dash of hot sauce if desired.

Makes 2 Servings.

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Chicken Tagine With ButterNut Basmati Rice

The idea behind this dish was adapted from one of Keith Floyd's Mediterranean recipe "Chicken Tagine With Couscous". Floyd was a British chef and television personality who hosted numerous cooking shows for the BBC and published many books combining cookery and travel.He passed away about a month ago due to heart attack. RIP, Mr.Floyd. Tagines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tagine pot, whose cover has a knob-like handle at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, move things around, or add additional braising liquid.Don't have a Tagine? No problem. This recipe is made partly on a stove-top and partly in oven until the meat is falling off the bone.Umm, sounds very appetizing, doesn't it?

Ingredients:

For Chicken Tagine:

• Chicken Thighs - 6, boneless and skinned
• Onion - 1,medium, finely chopped
• Tomato - 1, medium, finely chopped
• Garlic - 2 Cloves, grated
• Carrot - 1 large, vertically slit into ~12 pieces
  
• Yogurt - 1 tbsp
• Coriander Powder - 3 tbsp (for body and flavor)
  
• Chicken Masala - 2 tbsp, any brand(available in Indian or Middle-eastern stores)
• Cinnamon Stick - 1
• Bay Leaf - 1
• Cloves - 3
  
• Black Pepper - 1 1/2 tsp
• Black Olives - 12, medium, pitted
• Dates - 1/8 cup, pitted, chopped
• Dried Cranberries - 1/2 cup
• Walnuts - 1/4 cup
  
• Dried Apricots - 1/2 cup (optional)
• Spinach - a handful, finely chopped, for garnish
• Salt
• Olive oil - 2 tbsp

For the ButterNut Basmati Rice:

• Basmati Rice - 2 cups
• Slivered Almonds - 1/2 cup
• Butter - 1 tbsp, melted
• Cumin - 1 tsp
• Raisins - 1/8 cup 
• Olive oil - 2 tsp
  

Procedure:

• Preheat the oven to 350 degrees F.
• Soak the Basmati rice in water for 15-30minutes.
  
• Cut the chicken into bite sized pieces and marinate for 30 minutes in yogurt, a tbsp of chicken masala, a few grinds of pepper and salt.
  
• In a oven-proof skillet or dutch oven pan, heat a tbsp of olive oil and brown the chicken in batches and set aside.
  
• In the same pan, heat the remaining olive oil and add the grated garlic, onions and saute until the onions becomes translucent.
• Add the cinnamon stick, bay leaf, cloves and carrot and fry for a couple of minutes. Then add the chopped tomatoes and cook until the tomato loses shape.
• Follow-up with the remaining Chicken masala, Coriander Powder, pepper, salt and return the chicken to the pan.Add about a cup of water and cook for 10 minutes on a medium flame with the lid.
• Move it to the oven and bake for 20 minutes or so until almost all of the liquid is evaporated.
• Remove from the oven and stir in the Olives, dry fruits and nuts.Garnish with chopped spinach.
• In a skillet, heat  2 tsp of olive oil and add the slivered almonds. Once they are browned, add the cumin seeds and saute for a minute. Throw in the raisins(if using) and drained rice. 
• Stir gently to not break the rice.Add 2 cups of water, close the lid and cook on low flame for ~8-10 minutes.
• Move the cooked rice to a serving plate and spoon the chicken tagine on the top.
  

Makes 4 Servings.

Enjoy!

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