INGREDIENTS [Moroccan Goat Skewers]

1 leg of goat

2 T rosemary, chopped

zest of 2 oranges

1/2 cup pomegranate juice

METHOD

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.

INGREDIENTS [Garbanzos]

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

METHOD

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

METHOD

Reduce by 1/3 until thick but not too syrupy.

ASSEMBLY

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

METHOD

Combine all spices and store in airtight glass container.