elleCUISINIERS

Ever thought Indian rice, Moroccan Chicken, and homemade carrots with an American twist would taste great together? Well they do! Here's the three recipes that will change your life if you love ethnic food.

Apple-Ginger Carrots
4 cups chopped carrots, uncooked
1 red apple, cored and sliced THIN

SAUCE:
1/2 tsp chopped (TINY) fresh ginger
1/4 TBS butter
2 TBS honey
3 TBS brown sugar
1 TBS granulated sugar
4 cups water

Preheat oven to 375*

In a pyrex casserole pan sprayed with PAM lay out chopped carrots and thinly sliced red apple slices.

In a saucepan boil sauce ingredients. Pour over copped carrots and apples. Bake at 375* for 1 hour or until apple slices have dried out and carrots are cooked. DO NOT BURN.

Saffron Rice

1/2 tsp saffron threads (try to find fake saffron as real saffron is one of the most expensive spices around!)
3 cups boiling water
3/4 cup ghee or vegetable oil
1 large onion chopped
1 1/2 Basmati rice
1 tsp cloves
4 tsp cardamom
1 tsp salt

Place oil, rice and spices in a sauce pan and coat. Then put the mixture and the water into a rice cooker and start on the chicken...

Moroccan Chicken

1lb chicken breast
4 tsp Ras el Hanout
1 TBS olive oil
1 yellow onion chopped
2 beef bouillon cubes
3 cups water
2 TBS honey

-Mint leaves for garnish... actually an important ingredient!

Ras el Hanout
1 tsp ground cumin
1 tsp ground ginger
1 tsp turmeric
1 tsp salt
3/4 tsp ground cinnamon
3/4 tsp ground black pepper
1/2 tsp ground white pepper
1/2 tsp ground coriander
1/2 tsp cayenne pepper
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp ground cloves

Combine ingredients in a saucepan and boil. Remove chicken from pan, drizzle with sauce from pan and garnish with mint.