Moroccan Chicken with Lemon and Olives Recipe

Recipe

• Prep time: 1 hour, 5 minutes
• Cook time: 1 hour

This recipe shines with preserved lemons. If you don't have access to any, you can use thin slices of regular or Meyer lemon, and you'll likely need to add quite a bit of salt to the dish at the end. If you use a tagine, you will likely need to soak it in water over-night before subjecting it to the heat of the stove. Doing so will help keep the tagine from cracking

INGREDIENTS

• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/4 teaspoon freshly ground pepper

• 2 Tbsp olive oil
• 1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
• Salt

• 3 cloves garlic, minced
• 1 onion, chopped

• The rind from 1 preserved lemon, rinsed in cold water, pulp discarded, rind cut into thin strips (if you don't have preserved lemon, use whole thin slices of regular lemon)
• 1 cup green olives, pitted
• 1/2 cup water
• 1/2 cup raisins

• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh flat-leaf parsley

METHOD

1 Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices.

2 If you are using a clay tagine (if you have one, you must soak the bottom in water overnight before using), place it on a heat diffuser on the heating element to prevent the tagine from cracking, and place the olive oil in the tagine and heat it on medium heat. If you do not have a tagine, you can use a thick-bottomed, large skillet with a cover. Heat the oil in the skillet on medium high heat. In either case, sprinkle the chicken pieces very lightly with salt (go easy on the salt, the olives and preserved lemons are salty) and place skin side down in the tagine or skillet for 5 minutes, until lightly browned. Lower the heat to medium-low, add the garlic and onions over the chicken. Cover and let cook for 15 minutes. 

3 Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender.

4 Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste.

Serve with couscous, rice, or rice pilaf.

Yield: Serves 4 to 6.

Heavenly Harira

This post represents an important landmark: my first experience cooking traditional Moroccan food.¹After nearly three weeks of walking through my apartment building, surrounded by tantalizing smells, I finally learned how to make harira, one of the most delicious soups I’ve ever tasted. And lucky you, I’m going to post the recipe! (Courtesy of Mustapha, whose family I dined with last week.) He turned up with the most charming grocery list I’ve ever seen (click for full view):

After a quick trip to the grocery store, we spent a couple of hours cooking together in my kitchen. Notebook at the ready, I took down every detail of this recipe, including Mustapha’s jokes. (He was concerned that I would put those in the blog.) This soup is usually the first thing served during iftar,² and it’s a Moroccan specialty.

Heavenly Harira

INGREDIENTS:

• 1 small can tomato paste (70g or 2.5oz)
• 1 cup lentils
• 1/2 can chickpeas³
• 2/3 cup rice
• 1/2 cup rice vermicelli
• 1 cup parsley
• 1 packet saffron (1/2 tsp)⁴
• 1/2 tsp ground black pepper
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp ginger
• 2 tbsp flour
• 1 bouillon cube⁵ or 1 cup chicken stock⁶
• 2 tbsp vegetable oil

Chop the parsley. Rinse and drain the chickpeas (if using canned) then remove the skins. Rinse your lentils in cold water.

Heat the vegetable oil in a large pot. Add the chickpeas to the hot oil, stirring frequently. Add your lentils, reduce heat to medium/low. Rinse the rice in cold water, then add to the pot. Keep stirring!

In a small bowl, blend the tomato paste with 2 tablespoons of cold water until smooth.⁷ Mix into the pot. Add saffron. Add 1 1/2 cups of water and stir well. (This is where it starts to smell very good.)

Add the pepper, parsley, cumin, paprika, ginger, and vermicelli. Add another 2.5 cups of water and bring to a boil. (At this stage, neighbors will be knocking on your door demanding to know why you are torturing them with delicious smells.)

Crumble in your bouillon cube. Simmer for 10 minutes. If it’s too thin, dissolve 2 tablespoons of flour in 1 cup of warm water. Squish any lumps and add the mixture to your soup. I usually find that I don’t need to do this, as the soup is pretty thick on its own at this point.⁸ Simmer, covered, for 30 minutes or until everything is cooked. (Taste the lentils and chickpeas, as they’ll be the slowest to cook.)

Serves four, but they’ll be coming back to your house every night asking for more.

1. I’m not counting my forays into couscous-themed dishes back in the US. Couscous and vegetable curry, though delicious, does not Moroccan food make. [↩]
2. Remember, that’s the evening meal you break your fast with during Ramadan. [↩]
3. We used canned chickpeas to save time, but most Moroccans buy dried ones and rehydrate them. If you decide to used dried chickpeas, add two hours to the simmering time. [↩]
4. It comes in packets here. Turmeric is often used as a low-cost substitute, but it will produce a very different flavor. If at all possible, stick with saffron. [↩]
5. Chicken, beef, or vegetable. [↩]
6. Mustapha says, “If you have leftover chicken and boil it down to make stock, the soup will be even more delicious.” [↩]
7. Mustapha says, “This is so there are no lumps of tomato paste in the soup!” [↩]
8. Mustapha says, “Some people like soup very thick, but I like it thinner. You can add water until it’s exactly the way you want it. Also, sometimes it thickens after refrigerating. Add more water and some spices, heat it up, and it will be perfect.” [↩]

Easy Dutch Oven Cooking

Cooking with a Dutch oven can be a little intimidating for those who have yet to approach it. The good news is, it's not as difficult as it may seem, and with a little instructional guidance, you'll be serving up family favorites at your campsite in no time flat.

The Dutch oven can handle all types of cooking techniques and cooking styles. It can boil as well as it fries and it can steam as well as it bakes.....even bread! So start with the basics and work your way forward.

Dutch oven recipes are simple and easy to follow, so there's not a lot to learn. Once you're mastered one recipe, moving onto the other doesn't seem so scary. Whether you're looking to whip up a quick breakfast or serve your family a pot roast this is a simple oven to use. So, pick a stew, breakfast or other easy camping recipe to get started.

Dutch ovens come in as many configurations as there are people to cook food in them. There are bonuses and downfalls to each, but overall finding the perfect Dutch oven to suit your tastes isn't all that difficult. They vary in size based upon diameter and number of quarts that each holds.

Here's a handy chart that shows the capacity of the various oven sizes.

Dutch Oven Size Chart

Dutch Oven Size - Capacity - Campers Served

8" 2 quarts 1-2

10" 4 quarts 4-6

12" 6 quarts 12-14

14" 8 quarts 16-20

Remember that you will be using open flame when cooking with a Dutch oven, thus a pair of heavy leather gloves that can resist the serious heat the fire can put out is highly recommended. And don't forget a pair of long-handled tongs that can be used to safely move the coals around and remove them from the fire and place them around your Dutch oven.

Getting your oven ready will usually require nothing more than a solid washing with soap and water. Once dried, cover it with cook oil (every surface, the legs....every where!) and put it in your oven at 350° F for an hour. Once it has cooled, it is pretreated and ready for use!

Whether you're roasting, baking, broiling, or boiling, your hot coal placement will vary. For some, starting with one cooking method until it is just right and moving to another makes good sense. For others, variation is the name of the learning game. Even the lid can be used for excellent griddle style foods! With one step at a time, Dutch oven cooking can become second nature well before the end of the camping season.

To discover all the steps on how to use a Dutch oven to prepare easy camping meals that your friends and family will be amazed at, go to:
http://www.thecampingguy.com/DO_book.html
This is a popular site for campers that want to get the tips and tricks of successful campouts.

Article Source: http://EzineArticles.com/?expert=Tim_Dales

A Moroccan Foodie Experience

Moroccan food entrances the senses with pungent odors, colorful platters, complicated flavors and unique textures. As such, it's common for Moroccans to tell you to experience your food. Dishes have much more than just calories-they have stories. Those yearning for an authentic Moroccan "foodie" experience must understand this with each dish consumed. The first requirement for a Moroccan foodie is to eat slowly and savor. Those who follow this rule will notice some clear patterns in Moroccan cooking-no preservatives, fresh food, locally grown products and juxtaposing flavors.

Any Moroccan meal must have a dish of seasoned olives and freshly cooked, round bread on the table. The olives, coming in all shapes, sizes, colors and flavors, serve as a primer for the palate. The official first dish is often a soup or light salad dish. The soup is most often Harira, a thick and hearty lentil, tomato and blended chickpea soup. Depending on the region, the spices will vary. Either way, the texture is rough, the temperature hot.

Salads also have a rather rough consistency. Much of the salad dishes are, like the Harira, a simple combination of chopped vegetables such as onions and tomatoes sprinkled with spices such as turmeric or parsley. Another salad potential is cooked eggplant mixed with onions, lemon juice, salt and pepper. Moroccan cooking has a knack for mixing the salty and the sweet, and this is obvious in the first dish as well as the main dish.

The main dish can either be savory or sweet, depending on the occasion. Weddings and special events tend to offer bastilla-a chicken pastry savored with sweet saffron and cinnamon. On the holy day, Friday, families cook communal dishes such as cous cous-a pasta-like dish covered in broth, cooked vegetables and meat of choice. Cous cous can, in true Moroccan tradition, also be served as a sweet dish. Cous cous is a detail dish that requires diners to sample the different flavors in the various vegetables and meats. Another more colloquial dish is tajine. This dish also echoes the Moroccan mantra of fresh, basic and local. A ceramic dish encases meat, vegetables and spices such as libzar (pepper), cumin, coriander and paprika to cook the dish as a whole. The end product is a fusion of flavors well worth a diner's time and effort.

At the very end, clean your palate with mint tea, brewed and poured in a methodically specific manner, maximizing flavor with bubbles on the top of the cup. The secret to Moroccan mint tea is not the tea itself, but the addition of real mint to a Chinese blend tea. The mint leaves are fresh and crushed adequately to release the mint flavors and allow them to interact with the dark tea. The final ingredient is, of course, a lump of pure sugar.

Speaking of sugar, no Moroccan will let you leave their home without a small desert. Pastries covered in karfa (cinnamon), anise seeds and sesame seeds are very popular. The pastry dough is often covered in pure honey and encases ground nuts, such as pistachio. For those that prefer the more basic deserts, the ultimate Moroccan sweet is extremely simple: orange slices covered in cinnamon. Following these recommendations, while emanating fresh simplicity, anyone can embrace the Moroccan "foodie" tradition.

Anna Sandor writes for Journey Beyond Travel, a Morocco travel company that offers a wide range of Morocco holidays tailored to meet your needs. Visit the company's Morocco travel guide, which is filled with travel advice, articles and up-to-the-minute news on Morocco.

Article Source: http://EzineArticles.com/?expert=Anna_Sandor

Find The Cooking Help When You Need It

Some people view cooking as a chore and dislike doing it. This article gives you some great techniques that you can try today.

Pumpkin preparation involves slicing it in half, from top to bottom. Put both halves of the pumpkin on different baking sheets with the cut side down. Spray a bit of water on each baking sheet, and then put both into an oven pre-heated to 350 degrees Fahrenheit. Bake them for about an hour.

Leaving the bone in a roast will help if you have a limited amount of time. The bone helps the heat distribute on the inside of the roast, which helps it cook faster. After it is finished, simply avoid the bone as you cut the meat.

Although it might feel great to impress your guests, avoid preparing a meal that you have never cooked before when entertaining someone important. You no doubt would want to impress a date, boss or everyone at your employer's pot luck. Impress them by cooking a meal you already know you can prepare well.

To add more flavor to your dishes, try adding some stock that you have prepared. Made in large batches, it's easy to store in the freezer, if you use resealable plastic bags. Then when you make a soup or other dish that calls for stock, you always have some right at your fingertips. Preparing your own stock in advance will reduce your need to use cheap over-salted options instead.

If you are having guests over for dinner, cook a meal you are confident making. You should never attempt to cook new or extravagant recipes you have not already tried when you are cooking for someone that you want to impress. Doing this will take some of the stress out of cooking.

Put any of the unripened fruits you buy in a plastic bag with small holes on the bag. As they ripen, they will create ethylene gas. The perforations in the bag allow the air to circulate while the plastic retains enough of the ethylene gas to increase the ripening process and keep the fruit tasting sweet and delicious.

If you have sauce left over after a meal, store the remainder in one or more ice cube trays and let it freeze. Take them out to use on another night when you'd like a no hassle home cooked meal. Simply reheat the sauce cubes slowly in a medium pan on your stove top. The sauce will remain edible even after being in an ice tray.

Keep close watch when baking to avoid under cooking or overcooking a cake. Box times are more of guidelines than the actual time a cake should be baked. This is due to various factors that can make a difference, such as elevation. A better idea is to insert a toothpick into the center of the cake. The cake is ready if the toothpick comes out clean; if not, let the cake bake some more.

Before cooking with skewers there are a few things that you need to know. Regarding metal skewers, square or twisted varieties are preferable to round ones, as the round ones do not hold food items as well as the other two types.

Always prepare your ingredients before you start cooking to make it much easier. That way you will be sure you have everything you need, as opposed to finding halfway through the preparations that you are missing an important ingredient. It doesn't take any longer to prepare before you cook than while you cook, but it does make the experience easier and faster.

As you can see, I am a lover as well of coffee and really enjoy chocolate coffee beans. You can find a recipe for them online, and I have included one on my website. Take the ideas presented here and get the help you need for making your own. Follow the recipe to a tee and you will have a great gift for the holidays for your neighbors, relatives and friends.

In conclusion, this article has provided you with advice to make cooking more exciting. If you follow these tips, then you will realize cooking can be a creative undertaking and doesn't have to be boring or tiresome.

Looking to find the best deal on Chocolate Coffee Beans, then visit Susan Greely's advice on finding the best deals and ideas for Coffee Bean recipes and where to purchase them.

Article Source: http://EzineArticles.com/?expert=Susan_Greely

Buying Food in Morocco

Food and spices

Travellers will be especially interested in the spices that Morocco has to offer and you cannot return home without buying some. Every medina has a few spice shops and you should visit one just to see and smell the variety.  There are various spice mixes you can buy and popular choices are a heady mix of Moroccan spices called "Head of the Store", saffron (which can be purchased for about £1 per gram) and Moroccan curry (which is a different blend to Indian curry.

Moroccans also love their olives and export a huge amount.  They come in many flavors with the sour, lemony kind being most popular.  Olives are served with most meals and as part of Tagines and Couscous dishes.  We enjoyed the variety, particularly the garlic and wine flavored olives. 

Olives are also very popular with tourists in Morocco. Morocco is well known for loving their olives and they export a huge amount. Olives in Morocco come in many different flavours and the sour lemony ones are the most popular. Olives are served in most Moroccan dishes and also in Tagines and couscous dishes. The garlic and wine flavoured olives are definitely worth trying.  

Tips for Souk Shoppers

Carry around some Moroccan coins with you for tipping. The going rate is 1-5 Dirhams. 

Negotiation is key when buying something in Morocco. When presented with a price offer about ¼ of the amount. Keep the process friendly but remain firm. If you give a final offer and you are allowed to walk out of the shop then you have underestimated the value. When haggling do not seem to interested in the item (even if you are) and do not be afraid to tell them you will have a look around.

Exchange only as much money as you expect to spend. Always exchange money in banks or at the larger hotels, never on the street. Credit cards are accepted for larger purchases but carry cash for most souk buys

If planning a visit to the souks during your Morocco adventure tours, try and avoid Fridays as this is the Muslim holy day and most shops and stalls will close at around noon.

Watch your belongings as pickpockets roam the souks. And be careful of children as the markets can be very busy and it is easy to get lost.

Follow the Berber trail through Atlas mountain villages, sleep in Sahara desert tents and traditional riads, explore imperial cities, munch couscous in the souqs, and take it easy on the beaches of Agadir. We'll help you build your own Morocco adventure.

http://www.moroccotravelplan.co.uk

Article Source: http://EzineArticles.com/?expert=Sally_Plunkett

How to Cook Couscous

It may look like rice, but it's actually a kind of pasta. And as simple as their appearance, learning how to cook couscous is simple as well.

A staple food in North African countries and a popular dish in the Middle East, couscous are starting to gain popularity in other parts of the world. Traditionally prepared steamed, there also pre-packaged couscous available which is prepared by simply boiling it in water. Once it has boiled, it is covered, removed from heat and left to sit, and after five minutes, it is ready to serve. Couscous is very versatile as it can be served in a number of ways; as a side dish, as salads, as soups or stews, as a dessert when mixed with fruit and nuts, or even as cakes. There are numerous ways of how to cook couscous, and they don't take very long to prepare.

Taking ten minutes to cook, traditional Moroccan couscous is prepared by first boiling one cup of orange juice (or any other fruit juice) and a half cup of water in a small pot. In another pan, one teaspoon of cinnamon and 1/4 cup each of raisins, silvered almonds and pitted, chopped dates are sautéed for two minutes in half a cup of water. The boiled juice and one cup of cooked instant couscous are mixed in afterwards, and the dish is ready.

Couscous salad is typically prepared one day before serving and is of course served cold. Preparation starts by boiling two cups of water, two tablespoons of vegetable oil, and 1/4 teaspoon each of turmeric, cinnamon and chopped ginger in a 1 quart saucepan, then stirred in two cups couscous and 1/2 cup of raisins. The heat is turned off; the pan is covered and left to stand for about fifteen minutes. Afterwards, the mixture is moved to a large mixing bowl, along with a cup of chopped zucchini, 1/2 cup of chopped carrots, 1/2 of chopped green onions, 1/4 cup each of chopped red and green bell peppers, and a fifteen ounce can of drained garbanzo beans. Meanwhile, three tablespoons of vegetable oil, 1 to 1/2 tablespoons of lemon juice, and some salt are blended together in a small bowl. This is then poured on the couscous salad, which is mixed well to break up clumps, covered up and refrigerated overnight, eight hours at the least. The salad is best served lined with lettuce leaves and sprinkled with a half cup of sliced almonds.

For dessert, here's how to cook couscous chocolate cream cake. First, 2 to 1/4 cups of water, 1/4 cup of cocoa, 1 to 1/4 cup of sucanat (unrefined cane sugar) and one cup of couscous are mixed together in a saucepan to simmer for ten to fifteen minutes until it thickens. A tablespoon of vanilla is then added into the mix and stirred. The resulting mixture would then be spread into a nine-inch springform pan with a removable side. Next, ten ounces of chocolate chips are to be melted in a double boiler, or if such isn't readily on hand, simmer water in a saucepan and place the chips in a metal bowl held above the steam. The chocolate is then mixed in a blender, first with tofu, and later with maple syrup. This would then be poured onto the couscous, which is refrigerated for about two hours before serving.

Couscous has proven itself a miracle meal by virtue of the many ways it can be prepared. When one knows how to cook couscous, it is like knowing how to cook an entire banquet.

Please click these links if you want to know more about how to cook couscous or how to cook couscous in general.

Article Source: http://EzineArticles.com/?expert=Kenny_Leones

Cooking Tagines - A Healthy And Delicious Way Of Cooking

Feeling bored with the usual barbeque and picnic food? Maybe it's high time you consider using cooking tagines to come up with something different for a change?

What Is A Tagine Cooking Pot?

A tagine is basically a North African dish which uses a special pot to cook with. So that's where you get the name of the pot which is normally known as a Morocco tagine. Well, first of all, tagine cooking pots are used for cooking stews. These cooking tagines are usually made of heavy clay. Some pots have been glazed which will give it a nice shiny look while others have not. The tagine cooking pots are made out of 2 parts. The base which is usually circular with low sides and a cover which is cone shaped with a knob at the end. The knob makes it easier for you to lift up the cover when cooking to inspect the dish. The cone shape design means that the hot air will condense once it reaches the top and slides back down to the base so that the dish won't dry up so fast.

What Can You Cook With It?

There's plenty of food combinations that you can whip up with cooking tagines. Basically, the dish could be a meat or vegetable stew depending on what you feel like having on that day. Just place the base unit over a fire or stove to heat it up. Make sure you have all your meats, vegetables and spices all ready. Put some oil on the base unit and sear all the meat on it first. This seals the juices in. Remove all your meats and then add in all the vegetables and spices. Once those are cooked, you can add in all the meat that has been seared earlier and place the cover over it. Leave the dish to simmer for some time while you bring out the wine and glasses. Don't forget some bread which you can use to eat with the stew.

Healthy Cooking

Using these tagine cooking pots is actually a healthy way of cooking as the meat or dish is not burnt. You will also find the meat to be very tender and juicy as the tagine pot basically seals in the juices and flavor of the meat, vegetables and spices resulting in a rich pot of stew that you can just serve your guests with once you lift up the cover. And cooking tagines come in different sizes but you can rest assure that it will be a relaxing meal with friends and families with some wine and desert to polish it off.

Summary

And there you have it. A different way of cooking a nice meal which is both healthy and delicious. You are bound to enjoy a good evening meal with friends and families with it. Happy feasting!

Amelia Warmheart is an avid traveler but a lousy cook. When not traveling of recovering from jet lag, she shares that using cooking tagines is actually a healthy and delicious way of cooking. You can cook different types of stews with tagine cooking pots that will go well with wine and bread for family and friends to enjoy as it will be a totally different experience for them.

Article Source: http://EzineArticles.com/?expert=Amelia_Warmheart

Moroccan Chicken Pie

Don't let the simple title fool you. Moroccan bastillas are a time consuming affair. They are not difficult to put together but their preparation can take upwards of up to 2 hours to prepare and put together because of their numerous steps. This recipe took a total of 2 hours from start to finish, so if you have the time and are up to the task it is well worth the time and effort because the results are worth it.

Yield:6 Servings

Ingredients:
1/2 large onion, peeled, finely chopped
1 handful cilantro, leaved removed from stems, finely chopped
1 handful parsley, leaves removed from stem, finely chopped
4 oz. almonds, slivered
1/3 c butter
1 Tbsp. olive oil
2 boneless, skinless chicken breasts
salt
2 tsp. ground cinnamon
1 tsp. ras al hanout
2 Tbsp. orange blossom water
7 Tbsp. water
2 eggs, beaten
8 sheets filo pastry

1. Toast the almonds in a dry pan over medium-high heat for about 5 minutes till they become slightly browned. Remove from heat and set aside. Preheat the oven to 400F.

2. Melt 2 Tbsp. of the butter and the oil in a large skillet over high heat. Season the chicken breast on both sides with salt and add to the pan. Cook until both sides are browned well. Take the chicken out of the pan and set aside.Lower the heat a little.

3. Add the onion to the skillet and brown them.Add the cinnamon and ras al hanout and stir together till evenly combined. Add the orange water, water and bring to a boil.

4. Return the chicken breasts to the skillet and cook for an additional 10 minutes over low heat.

5. Remove the chicken from the skillet and set aside. Turn off the heat and remove the onion/spice mixture to a separate bowl.Cut the chicken into small pieces.

6. Add the beaten eggs to the onion/spice mixture then add cilantro and parsley and mix well.

7. In a 9 in. pie dish, stack 4 filo pastry sheets overlapping each other and brush with melted butter. Pour the onion/spice mixture into the pie dish and cover with the filo pastry.

8. Repeat with the remainder sheets. Add the almond pieces and evenly distribute the chicken pieces on top. Fold the pastry sheets on top covering the chicken completely and tucking the edges that are loose. Brush top of bastilla with olive oil.

9. Bake for 10-15 minutes until top is lightly browned. Remove from heat, wait for it to cool and serve warm.

For this and more North African,Middle Eastern and Gulf Arab recipes check out http://www.pomegranatesandzaatar.blogspot.com

Article Source: http://EzineArticles.com/?expert=Cecilia_R._Miranda

How to Prepare a Moroccan Tagine

Food in Morocco plays an important role in traditional life. From weddings to baptisms to circumcisions, it is the basis of social gatherings and celebrations. From couscous to tagines and pastilles, the delicate flavors are a blend of tastes of many civilizations. Arab, Berber, Middle Eastern, French and Jewish are just some of the influences on what is today recognized as Moroccan cuisine.

Over the centuries, the chefs of the royal kitchens refined the cuisine to create local mouth-watering dishes to titillate our taste buds. Apricots, dates, figs and raisins local foods while almonds, pine nuts and pistachios are used exte3nsively. Spices such as cinnamon, cumin, turmeric, ginger, saffron and mint lend an exotic flavor. And mint tea is the favored drink, with freshly squeezed juices a close second.

A truly traditional Moroccan dish is a tagine, a stew of vegetables with poultry or beef and dried fruit. The fruit is added towards the end to give an overall sweetness to the dish.. The vegetables are set around the meat, which is placed in the center of the pot together with the fruit. The tagine is then covered and cooked slowly over a charcoal stove (called kanoun). Tagines also contain salted or preserved lemons, giving them a unique flavor that can't be replicated using fresh lemons. Traditionally, the tagine is served with couscous, rice or bread. When eating, start on the outside with the vegetables, working your way to the meat at the heart of the dish. Here is a recipe to get you started on a traditional tagine:

Chicken Tagine with Prunes and Almonds
1 chicken, cut up into 6 pieces
170 g (6 oz) dried prunes, chopped fine
60 g (2 oz) whole, blanched almonds
1 large white onion, finely chopped 2 cloves of garlic, crushed
½ teaspoon powdered ginger
1 teaspoon powdered cinnamon
½ teaspoon turmeric
1 teaspoons ground cumin
2 tablespoons vegetable oil
salt and freshly ground black pepper to taste

The day before, prepare the chicken marinade. Wash the chicken in salted water and drain. Mix crushed garlic with 1 tbsp salt to make a paste. Rub into the chicken and then rinse under running water until the chicken no longer smells of garlic. Drain and set aside. Rub the chicken pieces with salt, cumin, and pepper and let stand for 1 hour.

Cover the prunes with cold water, add the cinnamon and bring to the boil. Cover and simmer for 30 minutes or longer - until the prunes are tender.

Place the chicken pieces in a 5-quart deep casserole over medium heat and add the chopped onion, turmeric, ginger, salt, pepper and almonds. When the almonds are brown, remove with a perforated spoon and
drain on kitchen paper. When the chicken is browned, cover with water just so the chicken pieces are covered and bring to the boil. Reduce heat and simmer, covered, for 30 minutes.

After 30 minutes, add the prunes and some of the prune water to the casserole and continue cooking until the chicken and prunes are very tender.

Sprinkle with the almonds and serve at once.

I'm a trip consultant, planner and manager who loves creating unique intercultural adventures for families. I want to impart information,tips and personal experiences especially related to family adventure travel.
http://www.familyadventuretravelworks.com
Sylvia@travelworks4u.com
http://www.familyadventuretravelworks.com/how-to-prepare-a-moroccan-tagine

Article Source: http://EzineArticles.com/?expert=Sylvia_Arad

Tagine Cooking - A Brief Introduction

Home chefs always search for new ideas in cooking or methods to serve their dishes. A method which quite many amateur chefs may have never heard of is tagine cooking. Tagine food is so named since earthenware pots are usually used. These pots are often a circular container covered by a big domed lid. This way of cooking is commonly found in Moroccan cuisine.

There are two common types of tagines, i.e. cooking and serving. They are basically the same except for that the serving type are usually glazed and painted in color. Traditionally, tagine cooking was done by burning charcoal, and stews consisting of lamb, fish and chicken were often cooked.

Tagine became more and more popular for the reason that it requires minimal amount of water, which was scarce at its place of origin. Besides, despite that the food inside are cooked for many hours, the covered lid helps to keep the moisture and juice inside. And the flavor of oil and spices could infuse into the food thoroughly.

In the tagine it may be uneasy to buy a nice tagine. Nowadays tagines could be found in mage stores and home accessory stores alongside cookware. You can even find them on Amazon. There are a variety of tagines with different sizes and styles. The price could be as cheap at $20 or as expensive as $100 or more.

Like how you buy other cookware, budget and personal choice always come into consideration. Anyhow, please note that nowadays most tagines are serving type. You will need to spend some time to research the market if you want an authentic cooking type tagine (which you don't necessarily need to buy).

Before you cook the food, you need to prepare your tagine. The simplest way to do this is to soak the tagine in water for a few hours (you can place it in a washing sink). After that, dry the tagine and coat the interior of the base and the lid with a thin coat of olive oil. You then need to put it in an unheated oven before you raise the temperature to around 320 deg. Fahrenheit. Remove the tagine from the oven 2 hours later, allow it to cool down. Coat the tagine with another coat of olive oil. Now you can store your tagine before using it for the first time.

Need ideas to cook? You can find many tagine recipes online. Just search "tagine cooking" in Google. Most of these recipes are traditional ones that features chicken, fish and lamb cooking with garlic. However to add some creativity you can try other ingredients and spices.

With a proper oven the overall cooking time is just 30 to 40 minutes, making tagine cooking an easy thing to do. Tagines are quite durable, if you properly use and wash your tagine, it should be able to service you for many years to come.

Cooking with tagine is definitely a fun process. And since it's not so difficult, may amateur cooks would find using tagine enjoyable.

Find out more about tagine cooking and download tagine recipes.

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Mmm Good - Moroccan Food and Cuisine

Like Morocco, its cuisine is rich in flavor, color, and aromas. The secret lies in the fact that most of Morocco's produce is organic, free from pesticides, and not genetically modified. In today's world where you can enjoy a banana from Ecuador, a peach from Georgia, and a Kiwi from, well, New Zealand, all in one sitting. Morocco's locally grown ingredients make its cuisine stand out as fresh vegetables and even its meats do not travel far before they are steaming on your plate.

Unlike any other country, you'll find seasonality to affect what is and is not available at a certain time of year. The early summer to late spring months proffer the best fruit, including strawberries, cherries, peaches, watermelon, and especially tomatoes. By the time fall rolls around, drier fruits and vegetables are ready to enjoy, including figs, pomegranates, and grapes (which are also grown in Meknes for the country's bountiful wine exports). All year will almonds, walnuts, bananas, squash, pumpkin, fava beans, green beans, lentils, eggplant, peppers, and lemons are available. Olives and olive oil can be had throughout the year; as an aside, Moroccan olive oil is a bit bitterer than the smoother stuff you'll find in Spain or Italy.

The Romans, Spanish, and French have left behind dishes that have been adopted and adapted by Moroccans. One such item you will assuredly encounter on the menus of Morocco is couscous. Couscous is the national Moroccan dish and includes an abundance of spices, meat, and vegetables that are all steamed together. If eaten at a family's home, don't be surprised if they dig in with their hands. Common is the practice to form couscous balls and pop them into one's mouth like a gumball. As common is the practice of those eating near you to keep piling food in your eating section (the triangular area directly in front of you), so you'll keep eating. Be forewarned to pace yourself accordingly.

Another superb dish in Morocco, but one that is not made but on special occasions is pastilla, often called bstilla. Pastilla is a type of pie (that at one time typically contained pigeon) containing chicken, fish, or meat. This is all minced together with parsley, hardboiled eggs, crushed almonds, and honey. Cinnamon and powdered sugar tops the dish, which is wrapped in crisp phyllo dough.

Finally, one of Morocco's most common culinary delights is the tagine. A tagine is a both the pot the meal is cooked in and what the meal, in and of itself, is referring. Cooked over a bed of coals, a tagine is a conical pottery usually containing meat (lamb, beef, or goat, or just vegetables for vegetarians) cooked with an array of local vegetables. All types of tagines are available and a certain region might have its dedicated dish. Some of the best tagines are to be had in the southern regions of Morocco, as well as in the mountains. Restaurants will often have a tagine on the menu and roadside towns will always have a few cooking and ready for your arrival. The best tagines, however, are balanced in their spices and be a base of oil and other ingredients covered in paprika, onions, cumin, and garlic. Fancier restaurants may not match the most general cuisine you'll eat in a Moroccan family's home, but will often come up with interesting mixes to tempt the palate, including lamb and prune, sweet tomato and almonds, or the regular chicken and olive thoroughfare. An egg and kefta (hamburger meat) tagine is common as well.

No matter your preference, eating Moroccan cuisine is a gourmand's paradise in each direction you turn. From Marrakesh to Fez, down to the Sahara Desert and over the High Atlas Mountains, Morocco is a true delight for those seeking mouthwatering adventures.

Thomas Hollowell is the author of Allah's Garden: A True Story of a Forgotten War in the Sahara Desert of Morocco, a bestseller in Morocco books at Amazon.com. Visit for your chance to win a trip for two to Morocco. Thomas is also the co-founder of Journey Beyond Travel LLC, an in-country Morocco tour operator arranging affordable private Morocco tours for individuals, groups, and families.

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How to Become a Good Cook

Learning something to do and learning something to do the right way are two different things. Same is the case with cooking. Almost every one of us can try their hands on one or the other simple or complex recipe yet there are few who can do it the best way. So what is it that differentiates a good cook from a mere cook? The answer is manifold. Let us have a look at the various factors that make important considerations while you want to be good at your cooking.

Learn about the Ingredients: Learn about the ingredients. To be a good cook you must know the nutritional value of ingredients and how to cook them so that they retain the freshness and the nutritional value as well. It is also essential to learn this as there are certain ingredients which if used together add to the nutritional value of meal. On the other hand there are others that not only ruin the taste but also can have bad impact on your health as well. Still there are others that act as complimentary ingredients for each other i.e. if one may have a bad impact on a person with certain body chemistry the other ingredient will counter its effect.

The Various Ways of Cooking: Learn about the various ways of cooking a food. Gone are the days when you knew only one or two ways to get food ready. Now you can boil it, fry it (stir fry or deep fry), can broil it, can steam it, can bake it and can grill it. You can use even use more than one technique to cook one food. However, it is important that you know it which method will produce the most tasty and most nutritious food as it may be different for different type of food.

Learn from Everyone: When you are learning do not hesitate to learn from someone who is younger to you or someone who is ranked low to you. Whenever you come across some new taste or new food ask the cook about the difference. It will enrich your knowledge and experience as a cook.

Do it Right: While preparing a specific dish, make sure you add the right quantity of the ingredients. This is crucial to have the same taste which is specialty of that specific dish. If you need less serving reduce the amount in right proportions. Also make sure you take care of the timing. Changing the heat will also have considerable impact on the preparation of food. A great tip in this regard is to organize the ingredients before you start cooking so that you only have to pay attention to timing when everything will already be in right proportion.

Here in this article you will learn about Moroccan cooking and you will also get an information about Moroccan recipes.

Article Source: http://EzineArticles.com/?expert=Hamza_Ejaz

A Taste of Morocco

"You rode an elephant?" I asked, my eyes popping in sheer amazement at the photographs taped to the black pages of the scrapbook.

Colorful images of a North African bazaar, elephant and camel riding, tents in the Sahara Desert and cooking over open fires were just a few of the fascinating images that captured my imagination. That scrapbook chronicling several years of far-flung adventures belonged to my dad's second wife.

During a portion of my junior and senior years in high school, my dad was married to Joyce, a jet setter he met on a barefoot Windjammer cruise.

Arriving home from school during that interlude of time, I would sporadically be greeted by a mZlange of rich, captivating and unusual aromas.

On those occasions, my dad's vivacious red-headed wife would be in the kitchen with a crisp, perfectly coordinated apron tied around her tiny waist, moving effortlessly to the beat of foreign lyrics that drifted in from the living-room stereo as she stirred a fragrant pot or chopped ingredients on a butcher block near the sink.

"What are you cooking?" I would ask.

She'd respond with something that sounded foreign and exotic, such as, "Bisteeya. It is a very special Moroccan dish. I thought you and your dad would enjoy it."

"Can I help?" I would ask, pleased by the possibility of learning how to cook something interesting and unusual.

"Come, see what I bought today," she'd say, grasping my hand and leading me to the newest treasures she'd collected that day. On that day it was tabletop dZcor, fashions and costume jewelry with a Moroccan flavor.

Joyce was the eponymous prototype for the "shop till you drop" lifestyle. To say she was a shopaholic would be an understatement. But she had the discriminating taste of an aficionado and always remembered me with hip finds during her daily boutique jaunts around the Chicago area. My daddy was so enamored by her in the beginning that he didn't seem to mind that she went on shopping sprees every single day that they were married.

Home life was an audacious eyeful when my dad and Joyce were in town. On that particular night we were in for a taste of Morocco.

A Moroccan dinner party is great fun. But you don't have to go to an expensive boutique and spend boatloads of money or wander through the Kasbah to find your inspiration. Get creative! You might just have everything you need already. Scarves and other fashion accessories from your boudoir can do double duty as decor for this fun party theme.

How To Host A Moroccan Dinner ~ Florida food writer, Kathi Dameron

The cuisine of Morocco is one of the most eclectic cuisines in the world. It draws on a mixture of Middle Eastern, Mediterranean, African, Berber and Moorish inspired dishes.The Moroccan menu is one that you can have great fun playing with. Here are a few ideas to get you started. But don't be afraid to launch off with your own creative interpretations. Your guests will love this party!

1. Use a low table and arrange colorful cushions on the floor for seating. No colorful cushions? Just tie some scarves or fabric squares to pillows.

2. Dress the table with a festive brocaded cloth or fashionable scarves and colorful dinnerware. Make a fresh floral bouquet runner. Add small votives. Trim with some beads, tassels or vintage pins.

3. On a nearby table, set up an edible centerpiece, perhaps skewered seafood or fruit kebabs on a pineapple or melon. Include an elegant plated collection of the foods you will be serving - hummus with pita-bread wedges, exotic spiced goat cheese and pistachio purses, mixed greens with peppered and dried fruits drizzled with raspberry champagne vinaigrette, couscous with roasted vegetables, small wedges of bisteeya or a lamb tangine, bite-sized diamonds of almond and honey-roasted pear baklava, orange-coconut macaroons, raspberry-streusel fig bars, fresh fruit - and don't forget to brew up plenty of the quintessential Moroccan beverage, mint tea. Arrange candles all around the room.

4. Provide your guests with thick, color-coordinated towels to cover their laps.

5. Perfume a silver pitcher of warm water with a drop or two of nice aromatic essential oil. Treat your guests to the Moroccan custom of pouring a little water over the fingers of each guest to signal the beginning and end of the meal.

6. Play Moroccan music in the background.

7. Watch the movie "Casablanca" for more inspiration.

(c) 2007 Kathi Dameron Kathi Dameron and Associates

This "Entertaining with Kathi" column was originally published on May 10, 2007 in the Northeast Chronicle newspaper in Tallahassee, Florida.

(c) 2007 Kathi Dameron, Kathi Dameron and Associates

Note to publishers: You may use this article in its entirety if you keep all copyright information and active links intact. Thank you.

For more recipes and stories that have appeared in the Entertaining with Kathi newspaper column visit http://www.letsentertain.blogspot.com

Kathi Dameron is a food writer, culinary arts professional, and a former caterer and event designer. She writes a regular food and entertaining column in her local Gannett-owned newspaper. She is shopping for a literary agent, newspaper syndicate and book publisher to help bring her publishing dreams to fruition.

If you would like to see the Entertaining with Kathi column come to life through your favorite media, you can perform a wonderful random act of kindness by sharing this writing with interested parties! Kathi can be reached at askkathidameron@aol.com or at 850-422-3599.

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Top 10 Cooking Schools Around the World

What better way to top off your luxurious travel experience than by joining in the fun at a cooking school, learning to create divine meals using fresh local flavours and traditions? Cooking schools are a popular choice of holiday with a wide variety of choices available. Here are our suggestions for the top 10 cooking schools around the world.

1. Dar Liqama, Morocco

To experience the rich spices of Morocco you can't get any better than the Dar Liqama in Palmeraie, near Marrakesh. This exotic hotel is a fascinating feature in itself, complete with marble floors, antiques and a terrace to sit and idly watch the amazing view. At the Dar Liqama cooking classes you can learn to prepare traditional fare such as lamb dishes, tagines and almond pastries.

2. Le Baou d'Infer, France

In the beautiful countryside of southern France, Le Baou d'Infer teaches confidence in the kitchen rather than precise technique. Guests here will discover how to create the perfect bouillabaisse, aioli and divine French desserts, along with experimenting with local herbs.

3. Rustic Sicilian, Italy

Italians are well-known to love their fresh food and to love cooking, so it's no surprise that Italy has countless cooking schools scattered throughout the country. One of the most famous is the Rustic Sicilian. Prepare and savour the most delicious Italian cuisine, just like Mama makes it, using ingredients -- including vegetables, herbs, cheese and meat -- from the rustic 1000 acre estate.

4. Four Seasons, Thailand

The Four Seasons hotel in Chiang Mai offers excellent cooking classes, lead by head chef Pitak Srichan. In this open hilltop cooking classroom, with view of paddy fields, you can experiment with the unique Thai flavours. Signature dishes you could perfect here include Chiang Mai curry noodle soup with chicken and dry spiced curry with pork and pickled garlic.

5. Samp and Soufflé, South Africa

The Samp and Soufflé is a mobile cooking school that roams around the Cape Town region, offering cooking classes for one day to five days. Guests can even experience preparing and barbecuing an impala on a game reserve along with tasting local wines, cheese, fish and herbs.

6. Ballymaloe Cookery School, Ireland

The Ballymaloe Cookery School in Shanagarry, County Cork, is the oldest established private cooking school in all of Ireland. Courses here range from simple demonstrations to small group classes on basic fare to preparing gourmet dinner party cuisine. The school focuses on food that can be obtained direct from the garden.

7. Swinton Park, United Kingdom

The exquisite Swinton Park in North Yorkshire is a castle hotel that is surrounded by 200 acres of pristine park. Your luxury cooking holiday can be combined with activities such as golf, riding and fishing. The famous Swinton Park Cooking School is run by celebrity chef, Rosemary Shrager.

8. Kea Artisanal, Greece

Located near the sea on the superb island of Kea is the home of award-winning cookbook author, Aglaia Kremezi. Surrounded by almond and olive trees and a beautiful vegetable garden guests learn to prepare delicious Mediterranean cuisine from one of the best, with a focus on seafood, octopus and garlic. Sip wine with your meals while taking in the amazing views and nature on this beautiful island.

9. Kerala Cooking Residency, India

The Kerala Cooking Residency is an Indian home surrounded by a bio-organic garden of spices. Guests can enjoy preparing traditional Indian dishes, including breakfasts, lunches and dinners. When you're not learning about the delicious Indian fare you can indulge in a relaxing Ayurvedic massage.

10. Casa de Sierra Nevada, Mexico

This cooking school is located in a collection of six magnificent mansions from the colonial era, over 6000 feet high in the central highlands of Mexico. Guests here can learn to prepare traditional Mexican meals and sensational margaritas from one of the best Latin America chefs, Sazon.

Whether you prefer the rich flavours of Tuscany, spicy Mexican fare or the heady aroma of Moroccan spices, a luxury cooking holiday makes a perfect getaway at any time of the year.

Karen Cooke is a professional consultant with Travel Associates, an exclusive Australian travel agency catering to the premium travel market. More helpful travel tips and suggestions are available at http://www.travel-associates.com.au

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