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


Black Pepper

Dash of ginger

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

In a smaller pot:

Dried prunes

Raisins- optional




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!


Cold Cous Cous Salad

Cous Cous is the national dish of Morocco and we love it in our house. We make it the traditional way a lot but I really like making cold salads from the plain cous cous… Here´s a recipe I made last night:



Cold Cous Cous Salad

2 cups cooked plain cous cous

1 cup kidney beans

1 tomatoe diced small

1/2 cup chopped fresh parsley

olive oil


lemon juice


Make the cous cous and let it cool. Add all ingredients to a bowl. Add vinegar, oil, and salt to taste.

Of course you can vary this for what you have in your kitchen. Any kind of bean, add other veggies such as cucumber or charred red pepper. I love using lots of parsley in salads. If I ever find I am out of lettuce I mix together any veggies, legumes, rice or cous cous and 1-2 cups of parsley and/or cilantro.