Class: Moroccan Nights Menu by Chef Janet of the www.satisfiedsoul.com

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Fresh Tomato-and-Pepper Salad

2 cups diced tomato
1 cup diced green bell pepper
1 cup diced yellow bell pepper
1 cup diced onion
1 clove garlic minced
1/4 cup chopped fresh parsley
1/4 cup fresh lemon juice
3 tablespoons capers
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients in a bowl; stir well. Serve with Flatbread or toasted pita.

Quick Preserved Lemons

Preserving lemons typically takes 4 to 6 weeks to acquire the right consistency and flavour. However, this quick method bypasses the lengthy preservation time and is a great substitute for the real thing. Use the rind to accent a variety of dishes, from seafood to vegetable stir-fries. Mash the pulp in a sauce or a stew, or use it to baste chicken or lamb. These can be made several days ahead and stored in the refrigerator for up to 4 weeks. To distribute the flavour, chop before adding to a dish.

1 cup water
½ cup white vinegar
2 tablespoons kosher salt
2 lemons, washed and quartered
1 sticks cinnamon bark

Combine water, vinegar and salt in a small saucepan; bring to a boil. Add lemons; cook 15 minutes or until liquid is reduced to ¾ cup and lemon rind is tender. Remove from heat; cool to room temperature. Pack into sealed jar and refrigerate.

Moroccan Chicken Tagine

2 tablespoons fresh lemon juice
12 skinless, boneless chicken thighs
1/4 cup all-purpose flour (about 1 ounce)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
¼ tsp saffron
1/8 teaspoon ground red pepper
2 teaspoons olive oil
2 cups chopped onion (about 2 medium)
1 teaspoon minced peeled fresh ginger
2 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1/4 cup pitted green olives, halved (about 12)
2 teaspoons grated lemon rind or 1 preserved lemon chopped
1 (3-inch) cinnamon stick
2 tablespoons chopped fresh cilantro

Combine juice and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Remove chicken from bag; discard marinade.

Pat chicken dry with paper towels. Dredge in flour; sprinkle with salt, black pepper, turmeric, and red pepper. Heat olive oil in a large non-stick skillet with high sides over medium-high heat. Add half of chicken; cook for 3 minutes on each side or until lightly browned. Remove from pan. Repeat procedure with remaining chicken.

Add onion, ginger, and garlic to pan; sauté 5 minutes or until tender. Return chicken to pan. Add broth, olives, rind, and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Discard the cinnamon stick; stir in cilantro.

Wine note: The fresh lemon and fruity olive oil lend this dish bright Mediterranean flavor, which calls for a high-acid white wine. However, the aromatic spices deserve a wine that's equally exotic.

Yield: 6 servings (serving size: 2 chicken thighs and 1/3 cup sauce)

Pistachio Rice

2 cups water
1 cup basmati rice
3/4 teaspoon salt, divided
2 tablespoons dried currants or golden raisins
1 1/2 tablespoons chopped pistachios
1 tablespoon chopped fresh parsley
1 tbsp veg oil
¼ tsp saffron
½ tsp cinnamon
1/4 teaspoon freshly ground black pepper
Fresh parsley sprigs (optional)

Bring water to a boil in a medium saucepan; add rice and 1/4 teaspoon salt. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed and rice is done. Remove from heat; fluff with fork. Add 1/2 teaspoon salt, currants, and next 4 ingredients (currants through pepper). Cover; let stand 5 minutes. Garnish with parsley sprigs, if desired.

Spiced Peaches in Crisp Phyllo Pastry from Cooking Light

1/2 cup juice from the drained fruit
1/2 cup riesling or other sweet white wine
1/2 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1/8 teaspoon ground nutmeg
1/4 tsp cloves
1 (3-inch) cinnamon stick
1 lb canned peaches (apricots), drained

1 cup ground almonds plus 1/2 cup sugar
12 (14 x 9-inch) sheets frozen Phyllo dough, thawed (such as Athens)
Cooking spray
1 teaspoon powdered sugar

Combine the fruit juice, wine, lemon rind and juice with the spices, heat, and simmer 15 minutes
until reduced. Remove and discard cloves and cinnamon stick. Stir in peaches; bring to a boil. Reduce heat to medium; cook 25 minutes or until very thick, stirring frequently. Cool 1 hour.

Preheat oven to 375°.

Place 1 Phyllo sheet on work surface (cover remaining dough with damp towel to prevent drying); lightly coat with cooking spray.
Place another Phyllo sheet on top of first; lightly coat with cooking spray.
Repeat procedure with the remaining Phyllo and cooking spray, ending with cooking spray. Mix sugar and ground nuts and sprinkle over surface of dough.

Spoon peach mixture along 1 long edge of Phyllo, leaving a 2-inch border. Fold over short edges of Phyllo to cover
2 inches of peach mixture on each end. Starting at long edge with 2-inch border, roll up jelly-roll fashion.
(Do not roll tightly, or pastry may split.) Place pastry, seam side down, on a baking sheet coated with cooking spray (or lined with parchment paper). Divide pastry into 6 equal portions by scoring 5 diagonal slits on top using a sharp knife. Lightly coat the pastry with cooking spray.

Bake at 375° for 25 minutes or until golden brown. Cool 10 minutes on baking sheet on a wire rack.
Sprinkle with powdered sugar. Cut along scored slits into equal portions using a serrated knife