Recipe: A Taste of Morocco
A TASTE OF MOROCCO with Functional Cookware From The Phoenix Gallery
Chicken Tagine with Preserved Lemon, Olives and Dates
- 2 ½ to 3 pounds chicken pieces
- ¼ cup olive oil
- 1 cup chopped onion
- 3 garlic cloves, chopped
- ¼ teaspoon saffron threads, crushed
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- ½ teaspoon coriander seeds, crushed
- 1 teaspoon cumin seeds, crushed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon salt
- 2-3 preserved lemons*
- ¼ cup pitted green olives
- ¼ cup whole pitted dates, chopped
Rinse the chicken pieces, drain well and pat dry with paper towels. Set aside.
Pour the olive oil into a large bowl. Add the onion, garlic, saffron, black pepper, turmeric, coriander, cumin, cinnamon, ginger, paprika and salt. Stir to combine. Add the chicken pieces and turn to coat in the spice and onion mixture. Cover and refrigerate for several hours, or overnight.
About 30 minutes before cooking, take the chicken out of the refrigerator and let stand at room temperature.
Rinse the preserved lemons under cold, running water to remove some of the salt. Cut the lemons into quarters and remove the pulp. Rinse the lemon peel and pat dry with paper towels. Slice into thin slices.
To cook the chicken in a tagine pot, arrange the chicken pieces in the tagine base. Spoon the remaining spice and onion mixture over the chicken. Scatter the preserved lemon peel, green olives and chopped dates over and around the chicken. Cover the base with the lid and bake in a 350 degree oven for about 1 hour, or until the chicken is tender and cooked through.
The chicken may be served straight from the tagine base, or to make a quick sauce, drain the juices from the chicken, strain and remove the fat. Pour the juices into a small saucepan and boil over medium-high heat for about 3 minutes, until reduced by about one-third to one-half. Pour the sauce over the chicken. Serve with couscous. Serves 4 to 6.
* Preserved Lemons can be found in stores that carry Moroccan or Middle Eastern products. You can also preserve your own and many recipes can be found online. A few slices of fresh lemon may be substituted, but it will not produce the same intense flavor.
Hand-crafted tagine pots and other functional pottery pieces can be purchased at The Phoenix Gallery, 825 Massachusetts St., Lawrence, Kansas.
PH: (785) 843-0080 Email: info@phoenixgalleryks.com.
Recipe by Jayni Carey.
Couscous with Orange, Cumin and Raisins
- 1 cup chicken broth
- ½ cup orange juice
- 1 cup couscous
- ½ teaspoon cumin seed, crushed
- ¼ teaspoon salt
- 3 tablespoons golden raisins, chopped
- 3 tablespoons sliced almonds, toasted*
Combine the chicken broth and orange juice in a medium saucepan and bring to a boil over high heat. Stir in the couscous, cumin seed, salt and raisins and return to a boil. Cover the pan and remove it from the heat. Let stand for about 10 minutes to allow the couscous to absorb the liquid.
Just before serving, fluff the couscous with a fork and stir in the toasted almonds. Serves 4 to 6.
*Toasted almonds: Spread the almonds in a pie plate or on a small baking sheet. Toast in a 350 degree oven for 5 to 8 minutes, toss and toast for 5 minutes more, or until lightly browned.
Hand-crafted platters, bowls and other functional pottery pieces can be purchased at The Phoenix Gallery, 825 Massachusetts St., Lawrence, Kansas.
PH: (785) 843-0080 Email: info@phoenixgalleryks.com.
Recipe by Jayni Carey.
Moroccan Carrot Salad
- 1 pound carrots, peeled and slice into 1/8-inch rounds
- ¼ cup olive oil
- 1 garlic clove, minced
- 2 tablespoons lemon juice
- 1 teaspoon toasted, crushed cumin seed*
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon cayenne pepper
- 2 tablespoons fresh cilantro, chopped
Steam or boil the carrots for 3 to 4 minutes, until tender-crisp, or to desired doneness.
Drain the carrots and place them in a bowl. Immediately add the olive oil and toss to coat. Add the garlic, lemon juice, cumin, paprika, salt and cayenne pepper and toss to combine. Taste and adjust seasonings if needed. Add the chopped cilantro and toss again.
Serve the carrot salad warm or chilled. Serves 6 to 8.
*Toasted cumin seed: Place the cumin seed in a small skillet over medium-low heat. Toast the cumin, shaking the skillet frequently, until lightly browned and fragrant. Cool and coarsely crush in a mortar with pestle or in a spice grinder.
Tip: If using a microwaveable pottery steamer, pour ¼ cup water in the steamer pan. Add the carrots to the bowl and cover with the lid. Microwave on high heat for 3 to 4 minutes, until tender-crisp.
Hand-crafted vegetable steamers and other functional pottery pieces can be purchased at The Phoenix Gallery, 825 Massachusetts St., Lawrence, Kansas. PH: (785) 843-0080 Email: info@phoenixgalleryks.com.
Recipe by Jayni Carey.
Oranges Slices with Cinnamon, Honey and Dates
- 4 medium to large oranges
- ¼ cup honey
- 2 teaspoons cinnamon
- 6 to 8 whole pitted dates
- 1 tablespoon fresh mint leaves, chopped
Cut slices from the top and bottom of each orange to expose the flesh. Remove the peel in strips, cutting down to the flesh to remove the peel and pith. Slice the oranges into ¼-inch slices and arrange them on a large platter.
Warm the honey in a small bowl. Stir in the cinnamon. Drizzle the mixture over the oranges. Garnish the platter with the dates. Shower with chopped mint and serve immediately. Serves 4 to 6.
Hand-crafted platters and other functional pottery pieces can be purchased at The Phoenix Gallery, 825 Massachusetts St., Lawrence, Kansas.
PH: (785) 843-0080 Email: info@phoenixgalleryks.com.
Recipe by Jayni Carey.
Green Mint Tea
- 3 green tea teabags
- 8 to 12 small mint sprigs
- 2 tablespoons sugar
- 4 cups boiling water
Place the teabags, mint sprigs and sugar in a teapot. Add the boiling water. Cover and steep for 3 to 5 minutes. Remove the tea bags and stir gently. Pour the tea into small, slender glasses or teacups. Serves 4 to 6.
Hand-crafted teapots and cups and other functional pottery pieces can be purchased at The Phoenix Gallery, 825 Massachusetts St., Lawrence, Kansas.
PH: (785) 843-0080 Email: info@phoenixgalleryks.com.
Recipe by Jayni Carey.