Moroccan Spice Blend
Makes about ¼ cup
 
INGREDIENTS
1 tablespoon paprika
1 ½ teaspoon ground turmeric
1 ¼ teaspoon ground cinnamon
1 teaspoon ground ginger
¾ teaspoon ground allspice  
½ teaspoon cayenne pepper powder
½ teaspoon black pepper
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground cardamom
Mix all the ingredients. Place leftover in a small jar and cover.
 
 
Moroccan Chicken

8 pieces of chicken (Legs and Thighs)
 1 can chickpeas, rinsed
4 tablespoon avocado or olive oil
½ pounds of baby carrots, cut in half
1 large onion, cut in wedges
¼ cut dried chopped apricot
2 garlic cloves finely chopped
2 teaspoon spice mix
 
 
Directions

1. Place 2 tablespoon oil, 2 tablespoons Moroccan spice blend, 1 ½ teaspoon salt into a medium mixing bowl, and mix. Add chicken toss until well coated, cover, and marinate overnight or at least 20 minutes. 
2. Preheat the oven to 400 degree F. In a large bowl, toss carrot, apricot, chickpeas, 2 tablespoons oil, garlic, spice mix, and a pinch or two of salt and black pepper. 
3. Line a baking sheet with parchment paper, arrange chicken, skin side up to one side. Arrange the vegetables on the other side. 
4. Roast chicken until chicken reaches (165 degree F), about 45-60 minutes. Serve with rice or salad. 

​ INGREDIENTS
 
 1 large eggplant
Avocado oil for brushing
1 medium onion, chopped
2 garlic cloves, peeled
2 garlic cloves, finely chopped
1/4 teaspoon cumin seeds
1/8 teaspoon chili or a medium green chili, chopped
Salt and black pepper to taste
2 tablespoons chopped cilantro 
1 tablespoon avocado oil
 
  DIRECTIONS

1. Place two small slits in the eggplant and push each of the peeled garlic cloves inside the slits. Brush the eggplant with oil and place eggplant on a baking tray. Set oven to broil and roast; turn eggplant from time to time, until soft. 
2. Once the eggplant is soft, remove it from the oven, let the eggplant cool slightly, and peel off the skin.
3. Heat 2 tablespoons of avocado oil in a frying pan and add cumin seed. Cook seed on medium heat until seeds turn dark brown, then add garlic and onion. Stir until the onion becomes translucent. 
4. Using a spoon, add eggplant flesh to your frying pan. 
5.  Mash the flesh gently with a fork, then add chili and salt, and black pepper. Reduce heat to a low, cover, and simmer for about 5 minutes. 
6. Sprinkle cilantro on top. Serve hot. 

This is an extremely popular recipe in my home most Sunday mornings. I love to serve this recipe up with Roti.
I also love having fun changing up this recipe as well. Here are some of the other options I use when making this recipe.
Feel free to add any or all of these to your recipe the next time to want a change; chopped tomato, ginger paste or chopped ginger about an inch, roasted peppers, or some salted codfish. Feel free to add those ingredients at the time you sauté your onions.  *Note your salted codfish should be boiled, rinse in the cold, and drained; break into small pieces before adding to the pot.