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)!

Ingredients:

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

Method:

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)

Ingredients:

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

Method:

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.

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