moroccan Spiced Chicken feast

MOROCCAN CARROT SALAD

INGREDIENTS

5 cups peeled and chopped carrots

2 cloves garlic

kosher salt

1/4 cup red wine vinegar

1/4 cup extra-virgin olive oil

2 tablespoons ground cumin

1 cup chopped parsley

INSTRUCTIONS

Bring a large pot of heavily salted water to a boil. Add carrots and cook until just tender, 3 to 5 minutes. Drain well. Roughly chop garlic. Sprinkle with salt and chop and mash with the side of a chef’s knife to form a smooth paste. Scrape garlic into a large mixing bowl. Whisk in vinegar, oil and cumin.

Stir hot carrots into the dressing. Add parsley and stir to coat. Serve room temperature or chilled.

CHARMOULA

INGREDIENTS

1 cup fresh parsley, ends trimmed

1 cup fresh cilantro, ends trimmed

2-3 cloves garlic

2 teaspoons coriander (ground)

2 teaspoons red pepper flakes

2-3 teaspoons paprika

1 teaspoon ground ginger

kosher salt

1 lemon, juice and zest

3/4 cup evoo

INSTRUCTIONS

In a food processor, add the herbs, garlic, spices, and a big pinch of kosher salt. Add the lemon juice and zest. Run the food processor to combine, and while it is running, drizzle the olive oil in from the top. Don't over-process it, you want to have some texture there at the end. Taste and adjust seasoning to your preference - you know we’re adding more salt.