Rfissa Style Lamb

Rfissa is a delicious Moroccan dish that is traditionally made with Msemn for the base and chicken slow cooked in a savory, sweet sauce. I took this one up a notch and used big pieces of lamb on the bone instead!

5-6 large pieces of lamb on the bone, such as the shank.
Flour for dredging
2 tablespoons olive oil
2 onions sliced thin
1 tablespoon sugar
1 medium zucchini sliced thin
4 carrots peeled and chopped
6 potatoes peeled and sliced thin
2 teaspoons cumin
1 teaspoon all spice
1 teaspoon Corriander powder
1 1/2 teaspoons salt
1 teaspoon Moroccan 7 spice
1 pinch saffron threads
1/4 teaspoon Moroccan saffron (optional)
1 tablespoon tomato paste
1 can beef stock
2 cans chicken stock
1 can water
2 cinnamon sticks
Adjust salt to taste during the cooking process

Coat the lamb pieces with the flour. Warm the olive oil in a large stock or over medium high heat. Add the lamb pieces to the hot oil and brown on all sides. Remove them and set aside. Add the onions and sugar to the pan and reduce heat to medium low. Let the onions start to caramelize then add the spices. Let this cook for a couple of minutes then add the tomato paste. Stir this well. Add the carrots and zucchini. Let this cook for another 5 minutes then add the liquid and cinnamon stick and reintroduce the lamb to the pot. Cover this with a lid and place in a 325 degree oven for 3-4 hours. If you do. It have an oven safe pot then just leave it on the stove top on medium low heat, being sure to stir it occasionally so as not to stick to the bottom. After about 2 1/2 hours add the potatoes. Let this cook until the meat is falling off the bone! Rfissa is served over Msemn so I also made Msemn. You can get this recipe on many of my other recipes. Once the Msemn is cooked cut it into bite size pieces and lace on the bottom of a serving platter. Place the lamb and sauce mixture over the Msemn and serve! For more on this recipe or any others please email me at alesia.leach@gmail.com

Chicken Essaouira Style Bake and Khobz

This is a traditional chicken and egg recipe that is made in a clay cooking pot called a Tagine. This recipe was inspired by Alia at www.cookingwithalia.com

4 boneless skinless chicken thighs
2 tablespoons butter
1 teaspoon salt
1 teaspoon fresh grated ginger
1/4 teaspoon black pepper
1/4 teaspoon turmeric
1 large pinch of saffron (optional)
1 cinnamon stick
1/4 cup each cilantro and parsley minced
1 large onion puréed in the food processor
2 cloves garlic minced
1 1/2 cups water
Juice from 1/2 a lemon
8 eegs

1/2 tablespoon dry Yeats
1/2 teaspoon sugar
1 tablespoon very warm water
Mix all this together in a small bowl and set aside for 5 minutes

3 cups all purpose flour
1 teaspoon salt
1/2 teaspoon sugar
1/2 tablespoon vegetable oil
1 1/4 cups very warm water

In a large mixing bowl combine the dry ingredients and the vegetable oil. Add the yeast mixture and stir (I use my hands) add the water a little at a time until you get a soft dough, not wet or sticky. Place the dough on your work surface, no need for flour. Knead the dough for 5 minutes. Separate the dough into 4 equal parts, knead each dough ball for 1 minute and place on a baking pan? Cover with a clean towel and rest for 10 minutes. Once the dough has rested flour your work surface and press the dough with the palm of your hand into a disk 1/4" thick and 3-4 times the size of the dough ball. Do this for each ball. Place them back on the baking pan and cover with the towel in a warm spot (I like to put them on top of the stove) let these rest for at least and hour. Once an hour has past remove the towel and pierce the top of each disk with a knife 4-5 times. Place this in a 400 degree oven for 20 minutes. Flip them over to brown even about half way through. While the bread is baking place a heavy bottom pot over medium heat add the butter, chicken and spices. Cover and let this cook for about 10 minutes. Add the water and cover again. Cook the chicken for 20 minutes remove the lid and add the lemon juice, cilantro and parsley. Stir and let simmer over medium heat for 10 minutes or until the sauce starts to thicken. Beat the eggs and set aside. Once the chicken is done and the sauce is thickened remove the chicken and place in a baking dish. Add the sauce to the eggs and beat again until foamy. Pour the egg mixture over the chicken and place in a 450 degree oven for 15 minutes. The bread should already be done. Place is a serving vessel wrapped in a towel to keep it warm. This is one of the best dishes that I have made. Despite the many small steps it is a very simple dish with deep flavor and good nutrition. For more on this recipe or any others pleas email me at alesia.leach@gmail.com