モロッコの食卓
Regional variantstewNational

鶏肉とコリアンダーの煮込み

鶏肉とコリアンダーの煮込みは鶏肉とコリアンダーを中心にしたモロッコのじっくり煮込みで、穏やかな火加減、香辛料の均衡、分かち合う食卓を大切にします。

次の一手
この料理を、食を目的とした立ち寄り先、市場のアイデア、または旅程条件にしましょう。
モロッコの食卓
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物語と味

Nationalでは、鶏肉とコリアンダーの煮込みのような料理が市場、家庭の炉、季節を見る知恵を伝えます。鶏肉とコリアンダーの組み合わせは、身近な食材をもてなしへ変えるモロッコの習慣を示し、料理は作るだけでなく分かち合い、記憶されます。

この体験ができる場所

この料理はモロッコ共通の食卓の一部で、一つの地域だけでなく全国で出会えます。

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Moroccan Seafood and Broccoli Salad

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broccoli florets, scallions, red bell peppers, currants, small shrimp…
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Seafood Bastilla with Shrimp, Calamari and Fish

Swordfish, shrimp, and calamari are mixed with Chinese vermicelli, black mushrooms, and a spicy tomato sauce. The filling is enclosed in paper-thin warqa or phyllo dough and then baked.The measures below are for raw seafood prior to cleaning. Prep time does not include shelling or deveining shrimp or cleaning calamari. Save time by having your fishmonger do some of this for you.Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large pie as shown here or make small, individual-sized pies for easier serving.

For the Seafood:, 1 kilogram/2 pounds fresh medium shrimp (shelled, cleaned and tails removed), 1/2 kilogram/1 pound fresh calamari, cleaned and cut into 1/4" rings (tentacles chopped), 1/2 kilogram/1 pound fresh swordfish (or another firm, low-fat fish), 3 tablespoons butter (divided)…
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Kofte Chorizo Stew Moroccan

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mincemeat, onion, red chili peppers, ground cumin, ground cloves…
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Moroccan Chickpea and Vegetable Stew with Couscous

this is delicious stew. very flavorful from the spices, but not too spicy, just right. there is no meat in it, and you most likely won't miss it, as the chickpeas are very "meaty" themselves. but i don't see why you couldn't add some meat if you really wanted to. it also goes from prep to table in about 30 minutes, great for weeknight dinners. from cooking light.

olive oil, zucchini, onion, carrot, garlic…
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