Moroccan Recipes Djaj M'qualli

Celebrate The Home Of Morocco Gold With Authentic Moroccan Dishes

At Morocco Gold, there’s little we love more than celebrating the flavours and cuisine of Morocco so we thought it was time to share some of the latest Moroccan recipes with Extra Virgin Olive Oil.

Let’s start with a classic Moroccan Tagine from GenZChef which is the perfect home for both whole olives and the finest extra virgin olive oil you have in your pantry.

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Chicken Tagine with Preserved Lemons and Olives (Djaj M’qualli)

Serves 4-6

Ingredients

  • Whole chicken, cut into pieces
  • 2 preserved lemons, quartered
  • 1 cup green olives
  • 2 large onions, finely chopped
  • 4 cloves garlic, minced
  • 2 tbsp ginger paste
  • 1 tsp saffron threads
  • 2 tsp turmeric
  • 1 tsp white pepper
  • 1 bunch fresh cilantro
  • 1 bunch fresh parsley
  • 1/3 cup Morocco extra virgin olive oil

Instructions

  1. Prep the marinade (30 mins before cooking):
  2. Mix ginger, garlic, saffron, turmeric, pepper in a bowl. Add half the herbs, chopped super fine. Rub this all over your chicken pieces. Let it do its thing for at least 30 mins.
  3. Start the cooking process:
  4. Heat that olive oil in your tagine or heavy pot. Add onions and cook until they're literally translucent (about 10 mins). Place the marinated chicken on top of the onions. Add about 1 cup of water. Bring to a boil then lower heat to simmer.
  5. The slow cook (this is where the magic happens):
  6. Cover and let it cook for about an hour. Periodically check the liquid levels. If it's getting dry, add a splash more water. Add preserved lemons and olives. Cook uncovered for another 15 mins. The sauce should be getting thick and amazing. Sprinkle the rest of your fresh herbs on top.

Moroccan Meatballs With Herb Couscous

Serves 4

These flavoursome meatballs from Olive Magazine are a wonderful flavour match that combines the very best Moroccan tastes with your bottle of extra virgin olive oil.

Ingredients

  • 500g lean minced lamb
  • 1 red onion grated
  • 2cm chunk root ginger grated
  • A pinch dried chilli flakes
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • Morocco Gold extra virgin olive oil
  • 2 × 400g tins plum tomatoes
  • 200ml chicken stock
  • Herb Couscous
  • 200g couscous
  • 50g butter
  • ½ bunch coriander chopped
  • ½ bunch parsley

Instructions

  1. Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well. Mix (clean hands are best) and form into little meatballs (you'll make around 30).
  2. Heat 1 tbsp olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over. scoop out, then add the rest of the garlic, ginger and spices and cook for 2 minutes. Add the tomatoes and stock and season. Simmer for 10 minutes, then add back the meatballs and cook for another 20 minutes until sauce is thickened. Stir in the coriander.
  3. To make the couscous put in a bowl with the butter and some seasoning. pour over the chicken stock and cover with clingfilm. Leave for 10 minutes. stir the herbs through and serve with meatballs.

Moroccan Harissa With Extra Virgin Olive Oil

Serves 10
Moroccan Recipes Harissa With Extra Virgin Olive Oil

Nothing quite defines Moroccan flavour like the heat, spice, and a subtle tanginess of a well prepared Harissa, and this simple and satisfying recipe from Moroccan Eats is the ideal addition to your Moroccan meal.

Ingredients

  • 8-10 Dried Red Chili Peppers
  • 4 garlic Cloves
  • 1 teaspoon ground cumin
  • 1teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • 1 roasted red bell pepper (optional)

Instructions

  1. Soak the Chili Peppers: Soak dried red chili peppers in warm water for about 30 minutes until they soften
  2. Remove Seeds: Drain the peppers and remove the seeds if you prefer a milder flavor.
  3. Combine Ingredients: In a food processor, combine the soaked chili peppers, minced garlic, ground cumin, ground coriander, smoked paprika, and caraway seeds.
  4. Add Liquids: Add a splash of fresh lemon juice and a generous drizzle of olive oil.
  5. Blend: Blend the mixture until it forms a smooth, thick paste, adding more olive oil if needed to achieve your desired consistency.
  6. Season: Season with salt to taste.

For many more delicious and simple ways to use your bottle of Morocco Gold extra virgin olive oil head on over to our recipe section here.

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