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Moroccan Burger with Harissa Mayo

This week I’m participating in #WeekdaySupper, where contributors share easy meal ideas to help you get dinner on the table. As soon as the snow melts here, and sometimes when it’s still flying, our grill is on overdrive. Most everyone loves grilled burgers, but I like to mix that up. This recipe combines the Moroccan [...]

Moroccan Tomato and Onion Salad

Moroccan salads are so important to the dinner table. One of the easiest, is this tomato and onion salad. It’s always on the table if there is fish being served and you’re likely to find it in regular rotation with many other meals as well. It may become a new favorite after you give it [...]

Harissa Mayonnaise

I love scouring the condiment aisle at any market I find myself in. When traveling it’s one of the most interesting aisles to explore. You can learn so much about people and their food culture. I never knew mayonnaise was so easy to make! As part of my preparation to move to Morocco, I’ve been [...]

Moroccan Lamb and Eggplant Tajine

The tajine is a Moroccan slow-cooker. It’s an ancient cooking pot originally used by the indigenous Berbers of North Africa. It is not only the word used to describe the cooking vessel but the meal contained inside. Braniya happens to be one of MarocBaba’s favorite meals, though it was only this year that he “remembered.” [...]

Moroccan Coffee

Morocco isn’t known for it’s coffee culture but I’ve found the “coffee culture” inside of many Moroccan homes to be my favorite part of the day. Arabica coffee sometimes mixed with spices and sometimes alone is brewed thick and served with plenty of sweet, whole milk. In honor of Mother’s Day in the United States [...]

Grilled Chicken with Preserved Grapefruit

11 Jul posted by Amanda Mouttaki

My experiment is complete! Last week I took down the preserved grapefruit that I’ve been curing since May. They had been in the jar for 5 weeks when I decided to give them a try. Early verdict was that they are not the same consistency as a preserved lemon. The rinds are tougher and I think a few more weeks might break them down. MarocBaba gave me that “eww what in the world are you doing” face when I started creating these. But I hid them in a dark cool place and he forgot all about them. When I made the marinade for the chicken I made sure he didn’t see.

Sidenote: Does anyone else have a spouse that makes an “ewww” face when you talk about a new idea or a different way of preparing something? Then when you do make it and it turns out great they are amazed…yea that’s what happened with this.

Ingredients

1 whole cut up chicken
2 tbsp olive oil
2 wedges of preserved grapefruit cut into small pieces
small bunch of flat-leaf parsley chopped
1 tsp each salt and pepper
1/2 cup Vidalia onions chopped finely
1 tbsp crushed garlic

Directions

Mix together everything and rub marinade into the chicken. Allow it to marinade as long as possible, overnight is great. However if you don’t have time, you can put it on the grill right away. Cook until meat is no longer pink. Serve hot – that’s it!

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Filed Under: Moroccan Food

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This Month’s Healthy Bite: What are your Favorite Summer Potluck Recipes? | FaveDietsBlog says:

August 1, 2011 at 1:07 pm

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