Moroccan Dinner Party Menu #1 (Chicken)

Easy, Fun & Delicious Meals!

List of Riki’s Moroccan Combo Pack #1:

  • Chicken Chermoula
  • Moroccan Hot Harissa
  • Ras el Hanut
  • Couscous
  • Egyptian Dukkah

Canapes Menu:

  • Dukkah – Traditional Middle Eastern Appetiser
  • Spicy Harissa Moroccan Carrot Salad

Finger Food Starters Menu:

  • Chicken Dukkah Fingers
  • Moroccan Chicken Cigars
  • Prawns Dukkah Coated spiced with Ras el Hanut

Main Course Menu:

  • Moroccan Chicken Tagine with Olives, Chickpeas & Prunes served with aromatic Couscous
  • Roasted Vegetables Ras el Hanut
  • Fresh Vegetable Salad with Spicy Chickpeas
  • Aromatic Couscous

See recipes below arranged on each page in the order of dishes

Canapes

Dukkah - Traditional Middle Eastern Appetiser

Excellent traditional nuts-based gently spiced appetiser!

Ingredients

You need:

  • Riki’s Egyptian Dukkah
  • Crusty Sourdough Artisan Bread
  • Extra Virgin Olive Oil

Method

How to serve:

  • Arrange 2 dipping bawls. One containing Riki’s Dukkah and one with the olive oil
  • Cut the bread into small pieces, and place next to the dipping bawls
  • Dip-in bread into olive oil, then into dukkah and enjoy

Spicy Harissa Moroccan Carrot Salad

Slightly sweet & spicy fresh touch to your canapes!

Ingredients

You  need:

  • 6 large carrots – Peeled, grated (large holes)
  • 1 tbs extra-virgin olive oil (plus extra to finish)
  • 1 tbs unsalted butter
  • 5 cup of water
  • ½ cup red wine vinegar
  • 1 Orange – Grated zest & juice
  • 2 cloves garlic – Crushed
  • 2tsp Riki’s Harissa Chilli Paste (or to taste)
  • 1 tsp Salt

Method

  • In a large frying pan sauté olive oil & butter to medium heat
  • Add carrots and sauté while stirring for 6 minutes or until softened
  • Add water, vinegar, and orange juice, turn heat to medium-low, cover pan & cook for 25 minutes or until carrots are completely soft and hardly any liquid left
  • Leave to cool, then add Orange zest, garlic, harissa &salt. Stir to combine
  • Drizzle over with a little olive oil, and serve

Finger Food Starters

Moroccan Chicken Fingers Dukkah Crumbed in Ras el hanut Marinade

Excellent finger food starter dish!

Ingredients

You need:

  • 500gr Free-range Chicken Breast – Cut into strips
  • 2cups Riki’s Egyptian Dukkah
  • 3 cups Japanese Panko Breadcrumbs
  • 2 eggs
  • Vegetable Oil – For dip fry

For Ras el Hanut Marinade mix:

  • 2 cups Buttermilk
  • 2tbs Riki’s Ras el Hanut
  • 1sp salt

Method

  • Marinade: In a bowl mix Chicken breast strips with Ras el Hanut marinade and keep in the fridge overnight
  • Drain marinated Chicken Strips
  • In a bowl, mix well Riki’s Dukkah with the Panko Breadcrumbs
  • In a small bowl, whisk the eggs
  • Heat the oil in a dip frying pan
  • Dip Chicken Strips into eggs then into Dukkah & Panko mix to coat
  • Fry a few at a time until golden brown
  • Remove with a slotted spoon and drain on paper towels before serving
  • Serve to dip-in Riki’s Spicy Harissa & Yogurt condiment (See Harissa recipe)

Moroccan Chicken Cigars

Excellent finger food savoury starter!

Ingredients

This recipe can be served up to 4 persons.

You need:

  • 500gr minced chicken
  • 2 onions – finely chopped
  • 2tbs extra virgin olive oil + 2tbs canola oil
  • 1tbs Riki’s Ras el Hanut
  • 1tsp salt
  • 1 pack small size spring roll wrappers (Found at your local Asian grocery store)
  • Vegetable oil for deep fry

Method

  • Heat frying pan to med-high heat. Add oils & salt
  • Sauté onion for about 4-5 minutes until golden, then add ras el Hanut spice and fry for 1 minute
  • Add meat and cook until fully cooked and crumbling, adjust seasoning, then let it cool down
  • Place 1 sheet of spring roll wrapper on a flat surface & spoon 1tbs of the mixture on the wrapper
  • Roll up and seal off edges with little water
  • Heat the oil in a dip frying pan
  • Fry a few cigars at a time until golden brown
  • Remove with a slotted spoon and drain on paper towels before serving
  • Serve with Riki’s Spicy Harissa & Yogurt condiment (See Harissa recipe)

Prawns Dukkah Crumbed in Ras el hanut Marinade

Excellent finger food starter dish!

Ingredients

You need:

  • ½ kg Raw Prawns – Peeled, deveined, tails intact
  • 2cups Riki’s Egyptian Dukkah
  • 3 cups Japanese Panko Breadcrumbs
  • 2 eggs
  • Vegetable Oil – For dip fry

For Ras el Hanut Marinade mix:

  • ½ cup olive oil
  • 1tbs Riki’s Ras el Hanut
  • 1sp salt

Method

  • Marinade: In a bowl mix Prawns with Ras el Hanut marinade and keep in the fridge overnight
  • Drain Marinated Prawns
  • In a bowl, mix well Riki’s Dukkah with the Panko Breadcrumbs
  • In a small bowl, whisk the eggs
  • Heat the oil in a dip frying pan
  • Dip Prawns into eggs then into Dukkah & Panko mix to coat
  • Fry a few at a time until golden brown
  • Remove with a slotted spoon and drain on paper towels before serving
  • Serve to dip-in Riki’s Spicy Harissa & Yogurt condiment (See Harissa recipe)

Moroccan Harissa & Yogurt Spicy Condiment

Spicy touch, rich in flavourers condiment to accompany any dish!

Ingredients

You need:

  • 1tbs Riki’s Moroccan Hot Harissa
  • 3tbs Yogurt
  • Ratio: 1 Harissa to 3 Yogurts (for medium-hot spicy condiment)

Method

  • Mix it well and serve in a small dipping bowl, for people to spice up their food

Main Course

Moroccan Chicken Tajine with Chickpeas, Olive & Prunes

This delicious recipe uses Riki’s Chicken Chermoula to cook authentic Moroccan Chicken Tajine

Ingredients

This recipe can be served up to 4 persons.

You need:

  • 1 jar of Riki’s Chicken Chermoula
  • 1 kg chicken thighs, large diced (or Chicken Marylands on the bone)
  • 2 large onion, diced
  • 2 tablespoons olive oil
  • 1 tin diced tomato
  • 400gr chickpeas – soaked overnight and cooked (Or 1 tin of chickpeas)
  • ½ cup green olives pitted
  • 8 prunes, chopped (or any dried fruit)
  • 2 potatoes – Large diced (Or your choice of seasonal vegetables)
  • Fresh coriander leaf chopped for garnish
  • Optional: 1 tbs Riki’s Moroccan Hot Harissa(For chilli lovers)
  • To serve with: Riki’s Moroccan Couscous Kit (or with rice)

Method

  • Mix the chicken with the contents of the jar of Chicken Chermoula Moroccan Marinade and set aside to marinate for 4 hours or overnight.
  • In a large casserole fry the onion in the oil until softened
  • Add the diced tomato and cook for additional 5 minutes.
  • Add the chicken thighs mixed with Riki’s Chicken Chermoula, cover and cook for 40m on low heat (Or until tender & ready).
  • Halfway through the cooking add the prunes and olives.
  • When fully cooked, remove from the heat and skim excess fat from the surface.
  • To serve: Garnish with fresh coriander and serve with Riki’s Aromatic Moroccan Couscous.

Moroccan Roasted Vegetables Ras el Hanut

Excellent colourful vegetarian accompaniment to your main dish!

Ingredients

This recipe can be served up to 4 persons.

You need:

  • 2 small Sweet Potatoes – Cut into wedges
  • 1 Red Capsicum – Cut into large cubes
  • 1 Yellow Capsicum – Cut into large cubes
  • 2 Red Onions – Cut into wedges
  • 1 Zucchini – Cut into large cubes
  • 1 small Eggplant – Pilled & cut into large cubes

For Ras el Hanut & Olive oil mix:

  • ¾ cup Olive Oil
  • 2tbs Ras el Hanut
  • 1tsp Salt

 

Method

  • In a large bowl, place all vegetables
  • In a small bowl, whisk well Ras el Hanut, olive oil & salt then pour over the vegetables and mix well
  • Transfer mixed vegetables into a large & dip oven tray (Place baking paper into the tray)
  • Roast vegetables in oven 180c for 30m or until all roasted
  • Serve, garnished with Riki’s Dukkah & fresh coriander/parsley finely chopped

Fresh Vegetable Salad with Spicy Chickpeas

Excellent colourful, fresh salad accompaniment to your main dish!

Ingredients

This recipe can be served up to 4 persons.

For the salad you need:

  • 2 cups dried chickpeas – Soaked overnight, cooked until soft (or 1 tin of chickpeas)
  • 2 small cucumbers – Deseeded and small diced
  • 2 ripe tomatoes – Deseeded and small diced
  • 6 radish – Sliced
  • 1 red capsicum – Seeded and diced
  • 4 spring onions – Finely diced
  • ½ cup flat parsley – Coarsely chopped
  • 1 cup mint – Finely shredded
  • ½ preserved lemon (skin only) – Cut into small dice

For the salad dressing you need:

  • ½ cup olive oil
  • 3 tsp Riki’s Ras el Hanut
  • 1 lemon zest
  • 2 tbsp lemon juice
  • ½ tbs red wine vinegar
  • 1 tsp sea salt

 

 

Method

  • In a small bowl, whisk all dressing ingredients well to combine.
  • Add cooked chickpeas and mix well. Let it marinate for 15 minutes.
  • In a large bowl, mix the salad vegetables, chickpeas, and herbs
  • Place on a serving dish, sprinkle with olive oil and serve.

Moroccan Aromatic Couscous

Traditional Moroccan fluffy and light accompaniment to your main dish!

Ingredients

You need (for a family meal):

  • 2 ½ cups couscous
  • 2 ½ cups water
  • 100gr butter (Or olive oil)
  • 1tsp salt
  • 2 orange zests

Method

  • Place couscous in a large bowl
  • In a pot, boil water, butter, salt & orange zests
  • Pour over the couscous and mix with a fork
  • Stir every 5-10 minutes until light & fluffy
  • When ready, add the content of the 2 sachets, mix in well with a fork the berries & roasted almonds
  • Serve on a large serving plate