Why don't you come with me little girl, on a magic carpet ride...

Today we take a sojourn to Morocco, what distinct flavors they possess. Moroccan cuisine is often umbrellaed under Arabic cooking which concerns itself with economy and simplicity enhanced by the imaginative use of seasoning, color and presentation resulting in a main feature. I consider Arabic cooking techniques to be efficient and uncomplicated because they evolved from a nomadic way of life in which simplicity was most important. Arab philosophers have been extolling the virtues of healthy eating since the tenth century. I challenge you to explore this under appreciated cuisine that will delight and nourish any culinary adventurer. Below is a mild yet bold in flavor recipe I have compiled for Moroccan chicken with spices and dried fruit, couscous is a beautiful accompaniment.

Here's looking at you, kid...

-Casablanca

 

 

Moroccan Chicken with Dried Fruit

2 lb chicken pieces

3 T olive oil

1 large onion diced

2 cloves garlic grated

1 inch fresh ginger grated

1 sprig fresh rosemary

2 red chilies chopped

2 cinnamon sticks

1 t cumin

1 t turmeric

2 t coriander seeds

1 C dried apricots

1/2 C golden raisins

1 cup cherry tomatoes

2 cups water

pine nuts (toasted)

Preheat oven to 400 degrees.

In a tagine or oven proof receptacle, heat olive oil over medium/high heat: add onions and garlic, cook until soft. Add chicken and allow to brown on each side, arrange chicken skin side up: add ginger, rosemary, chilies, cinnamon, turmeric, cumin, coriander, and water.

Place lid on and cook in oven for 30 min. Add apricots, raisins, and tomatoes continue to cook for 20 minutes uncovered.

Adorn with pine nuts.  

Until tomorrow...Peace.