My family and I like a lot of spicy food, thai curry, nigerian stew, nigerian soup, jalfrezi etc. I would like to cook something new for a change. My problem is i dont know what to cook other than the curries, stews etc. I think if i must cook curries, at leat maybe i could try a different curry than the ones I have mentioned. Can anyone recommend anything? The other, less important thing is that it would be nice to get away from rice cos we eat that too much (however my husband and daughter dont really like potatoes) I am thinking moroccan - i have never tried a morroccan recipe. Or caribbean. Any suggestions? Tall order i know!!

Chicken Tajine with Almonds and Prunes Recipe origin: Morocco Ingredients 6 skinless, boneless chicken breasts 2 Tablespoons olive oil 1 teaspoon salt ½ teaspoon ground black pepper 1 teaspoon powdered cinnamon ¼ teaspoon powdered ginger ½ teaspoon powdered saffron (optional) 3 short cinnamon sticks 4 ounces butter 2 large onions ½ cup sugar 1 strip lemon peel 1 pound dried prunes Blanched almonds Fresh watercress or mint Procedure Combine the oil and ground spices in a large bowl. Cut the chicken into cubes and chop the onion finely. Put the chicken and onion into the bowl with the oil and spices. Combine well and let stand for 30 minutes. Melt the butter in a large skillet. Add the chicken, searing (browning) them lightly on all sides. Add any remaining marinade and enough water to cover. Simmer until chicken is tender (about 30 minutes). While the chicken is cooking, put the prunes in a small saucepan, cover with water and bring the water to a bowl. Remove the pan from the heat and let them stand for 20 minutes. Drain the prunes, return them to the pan, and ladle a little liquid from the meat pan over the prunes. Simmer the prunes for 5 minutes. Add the lemon peel, cinnamon sticks, and half the sugar to the prunes. Stir the remaining sugar into the meat. Arrange the meat on a serving platter. Add the prunes to the meat, and pour the sauce from the prunes over the meat and prunes. Boil the remaining liquid from the meat rapidly to reduce it by half and pour over the meat and prunes. Melt a small amount of butter in a saucepan and brown the almonds lightly. Garnish the tajine with the almonds and watercress or mint. Serve with rice or couscous. Serves 10 to 12.

JERK CHICKEN WITH PINEAPPLE AND RED ONION SALSA 2 teaspoons of curry powder 2 teaspoons of allspice ¼ teaspoon of cayenne pepper ½ teaspoon of brown sugar ½ teaspoon of ground ginger ½ teaspoon of ground cinnamon 1 small jalapeno, seeded and diced 3 blades of scallions, chopped 2/3 cup of soy sauce Juice of 1 lime 2 cloves of garlic, mashed and minced ½ cup of orange juice concentrate Salt and Ground black pepper, to taste ¾ pound of chicken breast tenders or assorted chicken meat pieces, such as thighs and legs ¼ cup of pineapple salsa, (see recipe below), plus more to serve at the table 1 pineapple, topped, peeled, cored, and diced ¼ cup of chopped red onion 2 small jalapenos, seeded and diced 2 teaspoons of chopped cilantro or pasley 1 jar roasted red bell pepper, or ½ yellow or orange and ½ red bell pepper 2 teaspoons of hot sauce Salt and Ground black pepper, to taste Mint leaves, to garnish the dish Salsa: Mix all ingredients in a large bowl. Everything else: In a food processor, add curry powder, allspice, cayenne pepper, brown sugar, ground ginger, cinnamon, jalapeno, scallions, soy sauce, lime juice, garlic, and orange juice. Season with salt and pepper, and puree. Coat chicken in the sauce, and marinade in the refrigerator overnight. On a preheated lightly olive oil brushed grill, cook chicken until completely white on the inside and juices are running clear. Top chicken with pineapple salsa, and a garnish of fresh mint. Serve hot.

Moroccan food is great, but some people can be put off because it's spicy food but often has fruit (e.g apricots) as well. If your family don't like potatoes, you could serve the dish with couscous - cook some plain couscous according to packet instructions and serve with fresh chopped tomatoes, olive oil, lemon juice and coriander. This would go great with Spicy Moroccan lamb!

Try making a jamaican jerk chicken dish. although you said that you want to get away from rice its a loveley dish and you can put peas in with your rice to make it taste even better. Why not even change the rice for cous cous?

OK! This is something we call, in Puerto Rico "vinagre pique" (Hot Vinegar) you can add it to any already cooked dish to make it hit and spicy, is good for rices, beans, soups, stews, poultry, etc. 1. get a an empty bottle, i quarter. of rum, very clean and in glass. 2. get hot peppers, "ajíes picantes", about ½ pound would be good. 3. 2 cloves of garlic. 4. About ½ teaspoon of black pepper corns. 5. A few leaves of "Culantro" or "Recao". I don't know the translation for the word "recao". If you know a Puerto Rican you may ask. 6. If you have pieces of pineapple you can use them. 7. 1 leave of laurel. Procedure. Take the hot peppers and give a little cut to them, do the same with the garlic and place then inside the bottles with all the other ingredients. Fill up the bottle with water, ambient temperature, until 3 quarts of the same an a little bit more. Add some olive oil. Fill up the rest of the bottle with white apple cider vinegar. Leave in a dry dark place for about a week shaking the bottle at least 2 times daily and open the bottle at the 3rd day and close it right back right way very tide. After the week take it out and let it take the sun rays for at least 1 more day. After the week and a day waiting keep in the refrigerator. Shake it before using and add it directly to the food about to eat. Enjoy. Let me see if I can translate some recipes I know using a dictionary to use the correct words in English, so you may cook them too. Take care. I'll e-mail them to you, if it is Ok with you.

Moroccan Spice-Rubbed Leg Of Lamb 8 Servings 1 zest from 2 lemons-julienned 1/2 c fresh lemon juice 1/4 c honey 2 t coriander seeds -,Cracked 1 t cardamom,Ground 1 t cumin,Ground 1 t cinnamon 1 t sweet paprika 1 t tumeric 1/4 t cayenne pepper 7 1/2 lb boneless leg of lamb,rolled - --and,tied 1 whole head garlic,Unpeeled halve ============================ 1 kosher salt & fresh pepper 2 T olive oil Preheat oven to 375 F. In small saucepan of boiling water, blanch the lemon zest until softened and pale, about 10 minutes. Drain and transfer to a small bowl. Stir in the lemon juice and honey. In a small skillet, combine coriander, cardamom, cumin, cinnamon, paprika, tumeric and cayenne. Toast the spices over high heat, stirring frequently, until fragrant, about 1 minute. Light grill or heat a grill pan. Rub the lan\mb all over with the cut sides of the garlic. Coat well with the toasted spices. Season with salt and pepper and brush with the oil. Grill the lamb over moderate heat until well-browned all over, about 5 minutes per side. Transfer the leg of lamb to a roasting pan and roast in the oven for 1 1/4 hours. Brush the lamb liberally with the honey-lemon sauce and roast for about 15 minutes longer, or until an instant-read thermometer reads 140 F for medium-rare meat. Transfer the lamb to a cutting board, cover loosely with foil and let rest for 15 minutes before carving. Pour the pan juices into a sauceboat and serve alongside the lamb. Moroccan Meat Stew 1 Servings 1 lg chicken -- jointed,plus 2 1 tab 1 1/4 lb mutton (or lamb),Cubed 2 lg onions -- finely,Chopped 1 bn parsley --,Chopped 1/2 t ginger --,Ground 1 salt 1 black pepper 1 paprika pepper 3 oz butter 1 lb quinces (or more ),To Taste Put meat into a large pan with the onions and parsley. Just cover with water and season with ginger, salt and pepper. Bring to boil and simmer about an hour, until cooked. Slice and core the quinces (leave peel on), brown them very lightly in the extra butter and add them to the stew half an hour before the end of cooking. CARIBBEAN CHICKEN 3 Broiler-fryers chickens; -(about 2 lb each), cut in -half Salt and pepper to taste 1 c Butter or margarine 1/3 c Lemon or lime juice 1 tb Italian seasoning; crushed 2 1/2 ts Salt 2 Garlic cloves; crushed 3/4 ts Dry mustard 1/4 ts Coarse black pepper 1 1/2 c Orange marmalade 3 tb Lemon or lime juice 3 tb Butter or margarine In a small saucepan, melt 1 cup butter over low heat, stir in 1/3 cup lemon or lime juice, Italian seasoning, 2-1/2 teaspoons salt, garlic, dry mustard, and 1/4 teaspoon pepper. Sprinkle each side of chicken halves lightly with salt and pepper. Place chicken on grill skin side up; brush with herb butter. Grill about 4 to 5 inches from medium coals until chicken is tender, about 1 hour. Baste frequently, turn chicken occasionally. Meanwhile, combine marmalade with 3 tablespoons lemon or lime juice and 3 tablespoons butter in saucepan. Heat, stirring constantly, until melted. About 4 minutes before chicken is done, brush some of the marmalade mixture on each chicken half to glaze; grill about 1 minute. Turn chicken; brush with remaining marmalade mixture; grill about 1 more minute. Makes 6 servings.

I love Morroccan food but it's not very spicy. It is a bit on the sweeter side (all those wonderful & yummy dried fruits and preserved lemons!). Spicy food is Indian, crazy spicy is Thai. Love them both. I know a great website for Indian food, they have some great recipes. http://indianfood.bellaonline.com/Site.asp

jerk chicken is nice and spicy what i really like about it is you marinate it overnight, then grill it the next day i serve it with rice --- i know :-} yams and a fresh fruit salsa

I will give you a recipe that is very different from any of the above mentioned recipes. It is simple, easy to cook and with a strong spicy taste: Pork/chicken with sauerkraut - Bulgarian style Ingredients: 600 g of pork, cut into cubes or a portioned chicken/turkey 1 kg thinly cut sauerkraut 2 cloves of garlic sunflower oil Spices: black pepper, red pepper, chilly pepper, fenugreek Stir fry the meat a little in the preheated oil. Add the garlic (thinly sliced) and thinly cut sauerkraut and also stir fry it. Add the spices to taste - I prefer a lot of all of them - at least two spoon fulls of red pepper and one teaspoonful of chilly. Add a mug of warm water and simmer for 1/2 hour. Put into an oven pot and bake in medium oven until the meat is ready and the liquid is almost gone. The colour should be reddish. Serve warm sprinkled with freshly ground black pepper and eat with fresh bread - no rice or potatoes :) This is strictly a winter dish - when the weather is cold and chilly.

Checkout this site: http://www.moroccan-recipes.com

take out anyone?????????????

Morrocan pastilla Goat cheese pastilla is a mixture of goat cheese, coriander, cinnamon, garlic and almond, wrapped in filo pastry and baked. The nearest recipe I can find for this is at the link below, I think the mushrooms could be substituted for goat cheese. Source(s): http://www.recipezaar.com/116306...

Moroccan Lentil Soup INGREDIENTS 2 onions, chopped 2 cloves garlic, minced 1 teaspoon grated fresh ginger 6 cups water 1 cup red lentils 1 (15 ounce) can garbanzo beans, drained 1 (19 ounce) can cannellini beans 1 (14.5 ounce) can diced tomatoes 1/2 cup diced carrots 1/2 cup chopped celery 1 teaspoon garam masala 1 1/2 teaspoons ground cardamom 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground cumin 1 tablespoon olive oil DIRECTIONS 1) In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes. 2) Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft. 3) Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

Buy a tub of Thai Yellow (the spiciest) Curry paste, and follow the instructions to make a Thai style Chicken or Prawn Curry. The Red (dried red chiles) Curry Paste is also nice and spicy, and the Green (based on green chiles). All dead easy to use, and very authentic. Alternatively, you can marinade some chicken or prawns in some Tom Yom Soup Paste, then grill or bake/roast. Eat with Pad Thai, or noodles.

Yeah try Jamaican jerk chicken. There are lots of recipes on the internet. Be sure to include scotch bonnet pepper no matter which recipe you follow. But whateve you do take the pepper out before it pops. It dangerously spicy, but used correctly gives the best flavor.