Executive Chef Matt Colgan
INGREDIENTS [Moroccan Goat Skewers]
1 leg of goat
2 T rosemary, chopped
zest of 2 oranges
1/2 cup pomegranate juice
Bone out goat leg and trim of all fat and sinew, then cut into one-ounce cubes of meat.
Marinate with chopped fresh rosemary, the zest of oranges and fresh pomegranate juice.
Marinate overnight. Soak bamboo skewers in water. Thread 3-4 goat pieces on skewers and season with salt and pepper.
Soak 2 cups dried chickpeas overnight in water
1 qt chicken stock
1 yellow onion, diced
1 T Ras el hanout [see recipe below]
2 T tomato paste
8 oz crushed canned tomatoes
Drain and cook beans in chicken stock until tender (approx 1 hour). Sauté yellow onion with ras el hanout with tomato paste and crushed canned tomatoes. Add to chickpeas. Season with salt and pepper.
INGREDIENTS [Pomegranate glaze]
1/2 cup pomegranate molasses
1 cup fresh pomegranate juice
2 T honey
1 cinnamon stick
2 pieces star anise
Reduce by 1/3 until thick but not too syrupy.
Heat garbanzos until simmering. On medium high heat, grill goat skewers until medium rare, basting goat with pomegranate glaze. Ladle chickpeas into 6 shallow bowls. Lay goat skewers over top. Brush a little more glaze onto goat and garnish with pomegranate seeds and a sprig of cilantro.
INGREDIENTS [Ras el hanout]
2 T cumin (toasted and ground)
2 T coriander (toasted and ground)
4 T cup ground black pepper
1 t cayenne
1 T whole cloves (ground)
1 T allspice berries (ground)
1 stick cinnamon (ground)
2 t smoky paprika
1 T turmeric
Combine all spices and store in airtight glass container.