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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Moroccan Carrot Salad with Harissa, Feta & Fresh Herbs

May 4 By Renée 10 Comments

Moroccan Carrot Salad is an exotic mix of zesty citrus, sweet carrots, fresh herbs, and feta, dressed with a warmly spiced, piquant honey-lemon vinaigrette. Makes a quick, refreshing side that is ready to serve in just 15 minutes! 

Moroccan Carrot Salad

This post may contain affiliate links, but don’t worry – they won’t bite.

A while ago, Mr B and I took a cooking class at our local Sur La Table, and not only did we have a fabulous time together, but we left with some amazing recipes to try at home, too!

Our instructor for the day was Chef Priscilla Umeda, a beautifully warm, captivating woman with great passion and skill for cooking. Chef Priscilla, originally from Nigeria, shared with us that she grew up as the oldest female child in a family of eight children, so it fell to her to “insure her siblings were fed.”  Thus, the seeds for creating delicious food and educating others in culinary arts were planted early.

Now a trained, professional chef (with a degree in Business Administration) Chef Priscilla is actively engaged in the culinary training of  both home cooks like us and professional chefs.

Moroccan Cooking Class
Post Updated May 4, 2020 (Originally published September 6, 2016)

Before we got to work, Chef Priscilla gave us a little history about Moroccan cuisine. We learned that Moroccan cuisine is considered one of the most important cuisines in the world, due in great part to the remarkable diversity of colonizers and immigrants who have influenced it over the last millennia.

The cuisine of Morocco’s first inhabitants, the Berbers, still exists today in dishes like tagine and couscous. It took on spices, nuts and dried fruits, and the sweet and sour combinations from Arab invasions; olives, olive juice and citrus from the Moors; pickling from Moroccan Jews; and kebabs from the Ottoman Empire. The short-lived French-Moroccan colony left behind a culture of cafes, pastries, and wine.

Sur La Table Cooking Class

During our class, Chef Priscilla walked us through the preparation of four traditional Moroccan dishes: Chicken Tagine with Dried Fruits (the foundation for my Apricot Chicken Tagine with Ginger & Mint recipe), Couscous with Saffron & Ginger, Cardamom Madeleines with Rosewater Glaze, and the bones for the recipe I’m sharing today: Moroccan Carrot Salad with Harissa, Feta & Mint.

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Moroccan Carrot Salad – It’s a Matter of Taste

This Moroccan Carrot Salad is definitely a matter of taste. Mr B, for example, is not fond of it; while I very much enjoy its zesty, citrusy bite and warmly spiced mix of fresh flavors.

Here’s a test:

Think about biting into a fresh lemon slice. 

If the mere idea of biting into a lemon slice squeezes your entire face into a frowny furrow, this may not be your favorite carrot salad ever. (If that’s the case, try our Kale & Carrot Salad or Armenian Eggplant & Carrot Salad instead.)

Don’t get me wrong: there are plenty of other flavors besides lemon in this salad, including honey, which balances and softens the punch of the lemon; but if you don’t enjoy the sharp, astringent side of the lemon wheel, this salad may not be your favorite. 

However, if the idea of biting into a lemon slice immediately makes you pucker up and smile, you should definitely give this Moroccan Carrot Salad a try.

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Carrot Salad Ingredients

Preserved lemons are among the primary ingredients in this Moroccan Carrot Salad, and the reason for that intense lemon flavor in the recipe that I just mentioned. An indispensable ingredient in Moroccan cooking, the unique pickled taste and texture of preserved lemons cannot be duplicated with fresh products. 

Is there any good substitute for preserved lemons?

Preserved lemons are not something everyone keeps in the pantry, and sometimes you just don’t have the means to get them. (And sometimes you just want to make a dang salad recipe off the internet without having to go out and find some fancy ingredient you will only use once! I get it.)

For this recipe, you can buy preserved lemons in specialty stores, or make them at home – or make my Quick Preserved Lemon Substitute.

Because guess what?! I don’t always have preserved lemons either. (Like, for example, during a pandemic.) So, while not optimal, I’ve created a passable preserved lemon substitute – essentially a quick-brined lemon rind – that works well with this salad recipe. 

Quick Preserved Lemon Substitute

You can find step-by-step instructions for how to make my Quick Preserved Lemon Substitute following the recipe below. 

How does using quick-fake Preserved Lemons compare to using the real thing? 

Comparing the flavor of this salad with and without real preserved lemons, I have to say; Yes, authentic preserved lemons do add a deeply complex, unique flavor to this Moroccan Carrot Salad. There is no way a 1-hour hack can even come close. So if you have them, by all means, use them. 

However, if you don’t have them on hand, go ahead and make my Quick Preserved Lemon Substitute. I find that, while the quick-fake lacks the depth of flavor that the preserved lemons impart, it is otherwise a quite satisfying lemony, bright, and mildly briny substitution in this salad.

Moroccan Carrot Salad

Moroccan Carrot Salad

Moroccan Carrot Salad

An exotic mix of zesty citrus, sweet carrots, fresh herbs, feta, and warmly spiced, piquant Moroccan honey-lemon dressing, this Moroccan Carrot Salad makes a quick, refreshing side.
Adapted from a recipe by Chef Priscilla Umeda.
Prep Time15 mins
Total Time15 mins
Print Recipe Pin Recipe
Course: Side Dish
Cuisine: French-Moroccan
Servings: 6 Servings
Calories: 184kcal
Author: Renee | The Good Hearted Woman

Equipment

  • Grater
  • Mixing Bowl
  • Small Skillet

Ingredients

  • 1/4 cup olive oil
  • 3 medium garlic cloves minced
  • ¾ teaspoon ground cumin
  • ½ teaspoon ground caraway seeds
  • ½ tablespoon harissa
  • ⅛ teaspoon ground cinnamon
  • ¾ teaspoon sweet paprika
  • 1½ tablespoon honey
  • ¼ cup fresh lemon juice
  • 1 preserved lemon rind only, finely minced
  • Sea salt & freshly ground pepper to taste
  • 1 pound grated carrots peeled and julienned or coarsely grated
  • ¼ cup finely chopped fresh cilantro
  • ¼ cup finely chopped flat-leaf parsley
  • ¼ cup finely chopped fresh mint
  • 4 ounces feta crumbled
US Customary - Metric

Instructions

  • Heat oil in small skillet over medium heat.
    Oil in Pan
  • Add garlic, cumin, caraway, and harissa. Cook until fragrant; about one minute.
    Spices in Pan
  • Remove from heat and add the cinnamon, paprika, honey, lemon juice, and preserved lemon. Stir to combine.
    Lemon & Spices
  • Salt and pepper to taste. Set aside.
    Sauce Complete
  • In a large bowl, combine carrots, herbs, and feta.
    Carrots in a Bowl
  • Toss until evenly mixed.
    Carrot Salad Ingredients Mixed
  • Pour prepared sauce over carrot mixture.
    Carrot Salad Mixed Sauced
  • Mix until well combined.
    Carrot Salad Mixed Sauce Mixed
  • Chill before serving.
    Garnish with additional fresh herbs, feta, and lemon slices.
    Moroccan Carrot Salad

Notes

PRO TIP: If you want to serve this for a party, take the time to julienne the carrots: it makes for a prettier presentation. For everyday serving, grating them works just fine.

Nutrition

Serving: 1serving | Calories: 184kcal | Carbohydrates: 14g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 300mg | Potassium: 317mg | Fiber: 3g | Sugar: 8g | Vitamin A: 13226IU | Vitamin C: 13mg | Calcium: 132mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Moroccan Carrot Salad

Quick Preserved Lemon Substitute

Quick Preserved Lemon Substitute

Essentially a quick dry-brined lemon rind, this Quick Preserved Lemon Substitute makes a passable substitution when recipes call for the rind of a preserved lemon.
Prep Time5 mins
Rest Time1 hr
Total Time1 hr 5 mins
Print Recipe Pin Recipe
Course: Condiment
Cuisine: French-Moroccan
Keyword: lemons
Servings: 1 Preserved Lemon
Calories: 31kcal
Author: Renée | The Good Hearted Woman

Ingredients

  • 1 lemon
  • ¾ teaspoon kosher salt
US Customary - Metric

Instructions

  • For each preserved lemon rind, you will need one lemon and 3/4 teaspoon kosher salt. 
    Quick Preserved Lemon Substitute
  • Using a sharp paring knife, cut off the lemon rind. I aim for halfway between the fruit and the zest, in the middle of the rind. 
    Quick Preserved Lemon Substitute
  • Mince the lemon rind, but don’t pulverize it. 
    Quick Preserved Lemon Substitute
  • Sprinkle salt over lemon rind, and work together with the back of a spoon. 
    Allow to sit for at least one hour, and preferably overnight before using.
    Use as is. Do not attempt to rinse lemon rind. 
    Quick Preserved Lemon Substitute

Nutrition

Serving: 1g | Calories: 31kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1746mg | Potassium: 149mg | Fiber: 3g | Sugar: 3g | Vitamin C: 57mg | Calcium: 28mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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Sauce Complete

PRO TIP: If you’re anything like me, you may not keep ground caraway seeds around all the time. Whole caraway seeds can easily be ground using a small mortar and pestle, spice grinder, or clean coffee grinder.

Caraway Seeds

This Moroccan Carrot Salad pairs well with our Apricot Chicken Tagine with Ginger & Mint. 

Moroccan Carrot Salad | Quick Preserved Lemon Substitute

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of The Good Hearted Woman. ? Be sure to PIN this post!

Moroccan Carrot Salad   Moroccan Carrot Salad

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

 

Filed Under: Dairy-free, Gluten-free, Recipes, Salads, Vegetarian Tagged With: carrots, harissa, Moroccan

Apricot Chicken Tagine with Ginger & Mint

September 19 By Renée 67 Comments

Apricot Chicken Tagine with Ginger & Mint is an exotic, warmly spiced stew that is easy to prepare, family-friendly, and oh so delicious! 

Apricot Chicken Tagine

This post may contain affiliate links, but don’t worry – they won’t bite.

Ever since Mr B and I took our French-Moroccan cooking class last spring, I have been intrigued with tagine cooking. A North African stew made in a distinctive clay-pot slow cooker of the same name, tagine is an easy to prepare, family-friendly medley of warm spices, tender meats, fresh vegetables, and dried fruits. Moreover, tagine (the stew, not the clay pot) falls squarely into what I like to call the New Comfort Food.

Fresh, healthy ingredients are the cornerstone of our New Comfort Food, and this Apricot Chicken Tagine is chock-full of them. It’s a dish that I feel good about eating and feeding to my family.

I think that’s what comfort food is really all about. It isn’t about he carb count or the gravy on top. It’s about breaking bread and sharing a meal people we love, and making memories around the table. 

Tagines are made for making memories. They are traditionally eaten communally, with diners gathered around the tagine eating by hand, using pieces of bread to scoop up meat, veggies and sauce. A family meal doesn’t get much better than that! 

Apricot Chicken Tagine

Guess what! You don't need a fancy Tagine dish to cook a Tagine recipe! Make it in a cast iron skillet, Dutch oven, or even covered casserole dish!Tweet & Share!
Apricot Chicken Tagine with Ginger & Mint is an exotic, warmly spiced stew that is easy to prepare, family-friendly, and oh so delicious!
5 from 5 votes

Apricot Chicken Tagine with Ginger & Mint

Apricot Chicken Tagine with Ginger & Mint is an exotic, warmly-spiced Moroccan stew.
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Print Recipe Pin Recipe
Course: Main Course
Cuisine: French-Moroccan
Keyword: chicken, tagine
Servings: 6 servings
Calories: 281kcal
Author: Renée B. ♥ The Good Hearted Woman

Equipment

  • Tagine
  • Skillet

Ingredients

Spice-rub

  • 1 teaspoon kosher salt
  • 1 teaspoon harissa dry spice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon

Tagine

  • 1 tablespoon olive oil
  • 1 large onion halved and thinly sliced lengthwise
  • 1 ½ tablespoon minced fresh ginger
  • 2 cloves garlic minced
  • 6 - 8 Chicken thighs and/or drumsticks skin removed
  • 2/3 cup dried apricots coarsely chopped
  • 1/4 cup golden raisins
  • 4 medium carrots peeled and cut into ½” inch pieces
  • 1 1/2 cups chicken broth
  • 2 tablespoons honey
  • 2 tablespoons tomato paste
  • 2 tablespoons fresh lemon juice
  • 1 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon harissa dry spice
  • ¼ cup loosely packed chopped fresh mint
  • 2 tablespoons toasted pine nuts optional
US Customary - Metric

Instructions

  • Chicken
    Combine spice rub ingredients in a medium bowl.
    With hands, rub mixture all over chicken, thoroughly covering all surfaces. Use all of the rub.
  • Heat 2 tablespoons oil in a stovetop safe tagine, Dutch oven, or cast iron skillet over medium heat.
    Add chicken and cook until lightly browned on all sides; about 3-4 minutes on each side. Remove to a plate and let rest.
  • Into the same cooking vessel you used for the chicken, add sliced onions, reduce heat to medium and cook, stirring occasionally, until they are tender and just beginning to brown; about 10 minutes.
    Add minced ginger and garlic and saute for another 2 minutes. Transfer the prepared onions to a bowl and set aside.
  • Arrange browned chicken into the bottom of tagine, then layer on top (in order): carrots, chopped apricots and raisins, and prepared onions.
  • Whisk together chicken broth, honey, tomato paste, lemon juice, cumin, cinnamon, and harissa in a medium bowl.
    Pour broth mixture evenly over the top of your little chicken mountain.
  • Bring to a simmer, then reduce heat to low (just hot enough to keep it simmering), cover and cook until chicken is very tender; 35-60 minutes.(You can do this on the stove-top, but I prefer to cook it in a 325° F oven.)
    Short on time? With one small adaptation, this dish can go from stove-top to table in under an hour! Just substitute in boneless, skinless thigh fillets and cook it for it for just 25 minutes.
    Extra time on your hands? I prefer to complete the cooking of my tagine in the oven. For crushingly melty-delicious, fall-apart tender meat, heat your oven to 300° F and cook in covered tagine for 2 - 2 1/2 hours.

SERVE

  • Remove tagine from oven.
    Remove lid, fold in half of the fresh mint, and allow to cool for 15 minutes so that the mint infuses into the dish and the juices thicken a bit.
    Season to taste. Garnish with remaining fresh mint and toasted pine nuts (optional). Serve with warm bread or couscous.

Notes

You do not need to have an official clay tagine to make this dish: it can also be easily prepared in a cast iron skillet, Dutch oven, slow cooker, or even a humble covered casserole dish with excellent results.

Nutrition

Serving: 1serving | Calories: 281kcal | Carbohydrates: 30g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 779mg | Potassium: 698mg | Fiber: 4g | Sugar: 21g | Vitamin A: 7510IU | Vitamin C: 12mg | Calcium: 61mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Mint & pine nuts

Prep Notes

Browning the chicken
Because my tagine has a ceramic base, I brown the chicken in my cast-iron skillet and then transfer the browned chicken to the tagine. If your tagine has a steel-clad or cast-iron base (or you are making it in a Dutch oven or other metal-based vessel) you can brown it on the stovetop right in the tagine.

Harissa
If you’re unfamiliar with harissa, it’s a North African spice blend made up of hot chili peppers and other spices, including coriander, cumin, and garlic.

Harissa comes in a wet paste or a dry powder, with varying degrees of spiciness, and has a deep, roasted pepper flavor with just a hint of sweetness.  I’ve chosen to use the dry spice for this recipe, but you can substitute the spice paste if that’s what you have on hand.

Apricot Chicken Tagine

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THANK YOU so much for being a faithful reader and supporter of The Good Hearted Woman. ? Be sure to PIN and Print this recipe!

Apricot Chicken Tagine    Apricot Chicken Tagine

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Do you have any “new” comfort food traditions? We’d love to hear about them in the comments below!

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Dairy-free, Gluten-free, Main Dishes, Recipes Tagged With: chicken, Comfort Food, Moroccan

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