North African Hamburger over Rice

From the kitchen of Cheryl
Inspired by Melissa d’Arabian of Food Network’s North African Meatballs
Serves 6

Sauce:

2 Tablespoons olive oil
½ small onion, diced
2 cloves garlic, chopped
1 lemon, zested (don’t use the juice for this recipe)
½ cup pitted briny olives, chopped( kalamata, or stuffed manzanilla work well)
¾ cup chicken broth
1 (14-ounce) can crushed or diced tomatoes
1 teaspoon light brown sugar
A pinch of dried red pepper flakes (or ½ teaspoon if you like it spicy)
Pinch ground cinnamon
Salt and freshly ground black pepper

To Make Sauce:

In a large saucepan heat the olive oil over medium heat and sauté the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the chicken broth, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors and reduce sauce, about 7 minutes. Season with salt and pepper to taste.

Hamburger part:

1 pound hamburger
1 Tablespoon dried cilantro
1 teaspoon powdered ginger or 1 Tablespoon minced fresh ginger
1 teaspoon ground cumin
Pinch ground cinnamon
½ teaspoon salt
1/8 teaspoon black pepper
3 to 4 Tablespoons canola oil, for cooking
2 teaspoons dried parsley or 4 Tablespoons chopped fresh parsley leaves

Cook and drain hamburger. Add hamburger to the sauce and add remaining ingredients and cook for 10 minutes to blend flavors. Add salt and pepper to taste.

Serve over 6 cups of cooked rice or Couscous. You can cook it with 1 Tablespoon of chicken broth. I like to add to the rice ¼ teaspoon turmeric, ¼ cup chopped dried dates, handful of chopped dried apricots, dash of cinnamon and a pat of butter.

Cooked carrots is a nice accompaniment to this main dish.