Mesa marroquina
Regional variantstewNational

Ensopado de frango com coentro

Ensopado de frango com coentro é um guisado lento marroquino construído em torno de frango e coentro; privilegia calor paciente, especiarias equilibradas e mesa partilhada.

Próximo passo
Transforme este prato numa paragem gastronómica, numa ideia de mercado ou numa condição do itinerário.
Mesa marroquina
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História e sabor

Em National, pratos como Ensopado de frango com coentro guardam a memória dos mercados, dos fornos familiares e do juízo das estações. A combinação de frango e coentro revela um hábito marroquino: transformar ingredientes simples em hospitalidade, cozinhando, partilhando e lembrando.

Onde viver esta experiência

Este prato faz parte da mesa nacional partilhada — vai encontrá-lo por todo Marrocos, não apenas numa região.

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Receitas relacionadas
Receita

Moroccan Seafood and Broccoli Salad

modified version of a jane brody recipe. you can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. cooking (passive) time also includes chilling time.

broccoli florets, scallions, red bell peppers, currants, small shrimp…
Método de cozinha
Receita

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)…
Método de cozinha
Receita

Kofte Chorizo Stew Moroccan

a tasty moroccan casserole/stew, perfect served with fluffy, garlic buttered rice (see my other recipes)

mincemeat, onion, red chili peppers, ground cumin, ground cloves…
Método de cozinha
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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…
Método de cozinha