Tuesday, January 11, 2011

Culinary Adventures Around the World - Morocco

On the weekend I got myself organized to cook two recipes from the next country in our around the world cooking tour.  We are now in Morocco (you can read more about it here) so I made Moroccan Casablanca Couscous and Moroccan Chicken with Apricots.  I really think I should have been Moroccan because I loved both of these dishes.  They weren't too hard to make, and they were simply delish.  I'll be making them both again soon.  I have to confess that I forgot to take any photos before we ate so all I had to take pictures of was a little bit of leftovers.  Sigh - the trials of a dedicated blogger!  When I make it again I'll take some better photos and replace these ones.

Moroccan Casablanca Couscous (serves 6) - (adapted from moroccan-recipes.com)

and the couscous (only one delicious spoonful left)!

1 1/2 pounds tofu, cubed
1 onion, chopped
1 cup carrots, sliced
1 cup celery, sliced
1 cup mushrooms, sliced
1/2 cup walnuts, chopped
1 can chickpeas
1 can tomato sauce (they didn't list the size so I just used a small one, about 420 mls)
1/2 cup raisins
1 1/2 cups water
2 teaspoons curry powder
1/8 teaspoon cayenne 
1 teaspoon paprika
1/2 teaspoon salt
1 1/4 cups couscous

1) In large pan, brown tofu with onions, carrots, celery, mushrooms, nuts. 
2) Add remaining ingredients, bring to a boil, reduce heat, cover, and simmer for 40 minutes.
3) Make couscous according to package directions.

Moroccan Chicken with Apricots (serves 6) - (adapted from grouprecipes.com)

6 boneless skinless chicken breasts
salt and pepper
2 tablespoons olive oil
1 1/4 cups green onions, sliced
3 large garlic cloves, chopped
1 tablespoon all-purpose flour
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cumin
2 cups chicken broth
1 cup dried apricots, chopped
3 tablespoons lemon juice
3 tablespoons honey

1) Chop the chicken into bite-sized pieces and cook until brown.  Add salt and pepper.
2) Remove chicken from pan and keep warm while you make the sauce.
3) Add onions and garlic to the pan and saute.
4) Add flour, ginger, cinnamon, and cumin to the pan.
5) Whisk in the chicken broth.
6) Stir in apricots, lemon juice, and honey.
7) Boil sauce for about 5 minutes until it thickens, stirring occasionally.
8) Add the chicken to the sauce and serve.

Morocco was so yummy that I'm looking forward to more North African food as we head toward Algeria.
Linked to Working Mommy Wednesday at Work, Wife, Mom ... Life
Foodie Friday at Designs by Gollum


  1. It sounds delicious! I like foods like this so I will have to try out your recipe! Thanks for sharing.

  2. All I can say is YUM-MEE! It looks so good Grace! I just clipped a recipe for Moroccan chicken out of a magazine on Sunday too. I am going to try it this week, but if it is a fail, I will try your recipe! Angie xo

  3. This is great cold weather food. Love the flavours.

  4. Yummy! I love Moroccan food, too! I want to definitely try the Moroccan couscous. Thanks so much for sharing these recipes, Grace. So...where are we going next on our culinary tour ;D

  5. wow, never really had moroccan food!! sounds delicious though!! thank for linking up.

  6. I'm going to try the chicken with apricots...looks delicious! Tks

  7. That looks so delicious and perfect for these cold winter nights. Great photos.

  8. Fantastic!! This is going to help me to get out of my rut....my family will thank you I am sure!!!

  9. Yum....perfect for this cold weather! :)

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