Prep 20 mins
Cook 40 mins
This Moroccan style dipping sauce is delicious on anything from traditional Moroccan food to grilled chicken, shrimp, or steak. Perfect with Moroccan Chicken Bundles. It would also be a good accompaniment to many of the purhcased (frozen) appetizers such as chicken fingers, cheese sticks etc. Found on another site, but was originally from Gourmet magazine.
- 1⁄3 cup onion, finely chopped
- 1 clove garlic, finely chopped
- 1 1⁄2 teaspoons fresh ginger, peeled and finely chopped
- 3⁄4 teaspoon cumin
- 1⁄2 teaspoon hot paprika
- 1⁄4 teaspoon cinnamon
- 1 pinch cayenne
- 1 pinch ground cloves
- 1 tablespoon olive oil
- 1 1⁄2 tablespoons cider vinegar
- 1 (15 ounce) can tomatoes, coarsely chopped (reserve juice)
- 2 tablespoons brown sugar
- Saute onion, garlic, ginger and spices in olive oil in large saucepan over moderately low heat.
- Stir frequently until onion is softened, about 4 minutes.
- Stir in vinegar and simmer over moderately low heat about 1 minute.
- Add tomatoes with juice and brown sugar.
- Increase heat slighly and simmer, stirring occasionally until slightly thickened, about 30 minutes.
- Cool slightly.
- Puree sauce in blender or food processor until smooth.
- Be careful when blending hot liquids.
- Serve at room temp or slightly warmer.
I used this recipe as a base sauce for a lamb tagine. My family loved it.
Great sauce. Served it with Recipe #120343. I thought it was better cold, more of the flavors came through.
Very easy to make and definitely tasty. I served it warm with Grilled Moroccan Chicken #120343 (great suggestion Barb R!). I put a little sauce on the chicken and dipped garlic bread throughout the meal. It also tasted great the next night served over potatoes with leftover chicken, tomato wedges, and green peas. A very versatile sauce that I will be making again.