Ingredients: |
Ingredients: 2 tbsp extra virgin olive oil
2 lb ground lamb
Salt and pepper
2 tbsp chili powder
1/2 tbsp cumin
1/2 tbsp sweet paprika
1 tbsp coriander
1/4 tsp cinnamon
1 bay leaf
1 large onion, chopped
1 green bell pepper, seeded and chopped
2 cloves garlic, finely chopped
zest of 1 lemon
2 tbsp Worcestershire sauce
1 can tomato sauce (15 ounces)
4 pita breads
2 tbsp butter
1 3/4 c chicken stock
1 c golden raisins, chopped
4-5 dried apricots, chopped
1 1/2 c couscous
3-4 tbsp toasted pine nuts
1/2 c parsley, chopped
1/2 c mint, chopped
3 tbsp chives, finely chopped
juice of 1 lemon
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Directions: |
Directions:Pre-heat the oven to 400°F. Heat skillet with the oil, add meat and brown. Season the meat with salt, pepper, chili powder, cumin, paprika, coriander and cinnamon. Add bay leaf, onion, bell pepper and garlic to the pan. Cook until onion is soft, 8 minutes. Add lemon zest, Worcestershire sauce and tomato sauce, then stir and reduce heat to simmer. Separate the pitas, then pile the thin layers together and cut into quarters. Spread the pita “chips” out on a large baking sheet and toast until evenly golden, 8 minutes. Bring butter, chicken stock and dried fruit to a boil in a pot with tight-fitting lid. Add couscous, stir, then turn off heat and set lid in place. Let stand for 5 minutes. Add nuts, parsley, mint, chives and lemon juice and toss with a fork. Ladle chili into shallow bowls and top with a small mound of couscous and serve with pita wedge chips for scooping up. |
Personal
Notes: |
Personal
Notes: This is so delicious. I have served this at our church's chili cookoff and everyone absolutely loved it. The lamb flavor with the fruit is so refreshing. I tried it once with ground beef (didn't have any ground lamb) and it wasn't the same. I'm sure you could also make this in a slow cooker - the flavors would probably intensify, but I haven't tested it yet. I'm sure you would brown your meat first and then add everything to the slow cooker, cooking the couscous separately right before serving. Try the variation with me and let's see how it turns out.
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This recipe for Moroccan Chili is from