Moroccan Birthday Dinner

We created this dinner for my Dad's birthday.  My mom was out of town so we thought we'd treat him to something good for his big day.  The menu consisted of fresh dungeoness crab legs with a butter pesto dipping sauce, Moroccan carrot slaw, Moroccan chicken pot pie, and salad.  The dungeoness crab was fresh from Oregon, and it was amazing.

Recipe - Morrocan Carrot Slaw (really easy and full of flavor)*

2 C carrots, shredded
3/4 C Golden Raisins
1/2 C Fresh mint torn into small pieces
2 Tbsp olive oil
1 Tbsp red wine vinegar
Salt and Pepper to taste

Whisk together olive oil and red wine vinegar, pour over carrots, golden raisins, and mint.  Add salt and pepper.

*I think this recipe came from sunset, but not sure.

Recipe - Moroccan Chicken Pot Pie (from epicurious.com)

Ingredients 1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch cubes 1 teaspoon paprika 1 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1 lemon 3 tablespoons butter 1 large onion, cut into 1/2-inch cubes 1 cup imported green olives, pitted, coarsely chopped 1/3 cup golden raisins 2 tablespoons all purpose flour 1 cup low-salt chicken broth 1 refrigerated pie crust (half of 15-ounce package) Preparation  Preheat oven to 425°F. Mix chicken cubes with paprika, cumin, and cinnamon in large bowl to coat. Sprinkle chicken generously with salt and pepper. Cut lemon in half; remove seeds. Using small spoon, scoop out enough pulp and juice from between membranes to measure 2 tablespoons. Add to chicken mixture; stir to blend. Melt butter in large skillet over medium-high heat. Add onion, olives, and raisins. Sauté until onion is almost tender, about 4 minutes. Add chicken mixture and stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth and bring to boil, stirring occasionally. Transfer filling to 9-inch-diameter deep-dish glass pie dish. Place pie crust over dish and seal dough edges to rim of dish. Using small paring knife, cut several slits in pie crust. Bake pot pie until crust is golden brown and juices are bubbling thickly, about 20 minutes.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Moroccan-Chicken-Pot-Pie-240752#ixzz2HcjyI0lu