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)
Dash of ginger
Add 2 cups or so of water- Adding more if needed.
In a smaller pot:
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!
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
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.