Charred Pepper Salad

Charring peppers over an open flame or in the oven was something I had never thought of until I saw my mother in law do it.  Such an easy and healthy way to cook.  Many dinners I have had in Morocco have included this typical charred green pepper salad.

Filfa Mataysha– (Pepper and tomato in Moroccan Arabic)

2 green peppers (long thin works best) or 1 green bell pepper

1 tomato

parsley

olive oil, salt, vinegar

Char peppers and tomato over open flame, burner, or in the oven. When the skin is all black place in a plastic bag for a few minutes to steam and making it easier to remove the skin. Clean the tomato and pepper chop small. Chop parsley very fine. Combine with olive oil, salt, and a little bit of vinegar.

Variations:

I always add olive oil, vinegar and salt. Parsley is what they normally use in Morocco but cilantro is really good too.

Red bell pepper, tomato,

Red bell pepper, green pepper

Red bell pepper, green pepper, tomato

I like adding charred peppers to regular green salads as well.

Here is the red pepper and tomato version.

 

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Moroccan Chicken with Prunes

One thing that surprised me about Moroccan cooking was the combination of sweet and savory. This concept was so new to me. I very much appreciate this now and it makes for delicious food. Here´s a recipe we enjoy.

Moroccan Chicken and Prunes

In large pot:

Chicken (Whole or thighs)

Onions diced

Garlic diced

Chicken bouillon

Turmeric

Black Pepper

Dash of ginger

Add 2 cups or so of water- Adding more if needed.

In a smaller pot:

Dried prunes

Raisins- optional

Honey

Cinnamon

Water

Cook chicken till done and boil liquid till reduced to a thick sauce.

Cook prunes till plump and reduce liquid to a thick syrupy sauce.

Serve on a large platter with prune mixture on top.

Eat with crusty french bread and enjoy!