Moroccan Spiced Apples, Morocco + Apple

Ease of Preparation: Medium

Yield: serves 4-6, as an appetizer

Ingredients:

Chermoula:

• 1 head garlic (5 cloves roasted)
• Olive oil, to drizzle
• 1 teaspoon (5 ml) ground cumin
• ½ teaspoon (2.5 ml) saffron threads
• ½ cup (120 ml) parsley (leaves and stems)
• 1 cup (240 ml) cilantro (leaves and stems)
• ½ teaspoon (2.5 ml) chili flakes
• ½ cup (120 ml) olive oil, plus more as needed
• 1 lemon, juice
• Salt

Moroccan Spiced Apples:

• 1 pound (454 g) blanched and peeled cippolini onions
• 2 pounds (907 g) tart apples, such as Courtland or Granny Smith, cored and cut into wedges
• 1 clove garlic, grated on a rasp
• ½ inch (1.25 cm) piece ginger, minced
• 1 ½ tablespoons (22 ml) ras el hanout
• Salt
• 2 tablespoons (30 ml) olive oil
• Apple chips, to garnish 

Method:

For the Chermoula:

Preheat oven to 350 F (175 C).

Cut away the top ¼ from a head of garlic, exposing the cloves. Make a small pouch with aluminum foil and place the garlic, cut side up, into the pouch. Drizzle with olive oil, close and roast, cut side up, for 30 minutes.

In the bowl of a food processor, squeeze in 5 cloves of roasted garlic (reserve excess for another use), then add the cumin, saffron, parsley, cilantro, chili flakes, oil, and lemon juice. Season with salt and pulse until smooth.

Transfer to a container and reserve until needed.

For the Moroccan Spiced Apples:

Preheat oven to 350 F (175 C)

In a large bowl, combine the onions, apples, garlic, ginger, and ras el hanout. Season with salt and toss with oil to coat.

Turn the mixture out onto a parchment paper-lined baking tray and bake until the apples and onions are just tender, about 20-25 minutes.

To Serve:

Spread Chermoula on a serving platter. Spoon the warm Moroccan Spiced Apples and onions onto Chermoula. Garnish with apple chips and serve immediately.