So I wanted to reveal to you one of my favourite dishes I like to cook – and is very quick and easy. I love a variety of cultural foods, and middle eastern food is one of those -. I love the process of cooking, I find it earthy to get the mortar and pestle out and prepare spices and herbs for cooking, or enjoying a glass of wine as I cook and to imbue love into my food. So I invite you….to a moroccan feast…
Incense wafts through the entrance, and soft music stirs your soul….
the scent of coriander, spice and honey entice your growing appetite….
you enter a softly lit room, with candle flames dancing in mosiac votives, patterned ottomans and table with fresh mint tea.
9 (1kg) chicken thigh fillets cut in to strips
2 tablesppons olive oil
2 medium onions, finely sliced
4 cloves of garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground tumeric
1 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/4 teaspoon nutmeg
1 1/2 cups chicken stock
1 cup water
1/2 cup seedless dates, halved
1/4 cup honey
1/2 cup blanched almonds, toasted
2 chopped fresh coriander leaves
1. Heat 1 tablespoon of the oil in a pan, add chicken and cook, stirring, until browned. Remove from pan.
2. Heat remaining oil in the same pan, add onions and garlic. When onions are nearly soft, add all the spices and continue cooking, stirring, until onions are soft.
3. Return chicken to pan with stock and water and simmer covered for one hour. Remove lid and simmer for about 30 minutes or until mixture is thickened slightly and chicken is tender.
4. Stir in dates, honey, and nuts. Sprinkle with fresh coriander (cilantro).
Serve with couscous or with rice 🙂