Morocco is a country in North Africa is the westernmost of the Maghreb. It has coasts on the Mediterranean and the Atlantic, and as expected,
fish and shellfish play an important role in Moroccan cuisine.
The country, like most of North Africa to the Berber became Arab and later was a Spanish and French colony. Following Moroccan cuisine is very diverse and extensive use of saffron, ginger, walnuts and almonds it becomes.
Couscous is the national staple and usually served with fish-based dishes, chicken, meat and vegetables. Moroccan cuisine is also ranked as one of the great cuisines of the world.
Here are two classic dishes from Morocco are presented:
Chicken with tomatoes and honey
Ingredients:3 whole chicken breasts on the bone (with skin), divided into two2 onions, peeled and finely chopped6 garlic cloves1 cinnamon stick1/2 teaspoon ground gingergenerous pinch of saffron2 kg of ripe tomatoes, blanched, peeled and chopped1 tablespoon dark honeyjuice of 1 lemonsalt and black pepperolive oil for frying
Method:Heat olive oil in a large pan and fry the chicken breasts used everywhere. Remove chicken from pan and set aside. Tip the onion to the pan and fry until browned before adding the garlic and spices (except the saffron). Fry for 2 minutes then add the chopped tomatoes and season generously.
Continue cooking on high heat until the tomatoes break down and release their juices. At this point, reduce heat and return chicken to pan. Reduce heat to any boil and cook for about an hour, or until the meat is completely tender. Remove chicken at this point and transfer to a warm plate.
Continue cooking until the sauce begins to thicken caramelize then collapse on the saffron, add lemon juice and honey. Let the sauce cook for five minutes, stirring constantly. Adjust the seasoning, pour sauce over chicken and serve.
Moroccan Harost balls with dates, raisins and nuts
Ingredients:400g pitted dates100g sultanas100g raisins100g of nuts1-2 tablespoons of sweet red wine
Method:Add the dates, raisins and nuts in a food processor and process until the mixture is finely chopped and begins to stick. Add enough sweet red wine to form a sticky mass.
Line a baking sheet with slightly rounded locator oven and place the mixture on teaspoons of coated sheets. Roll each round hazelnut mixture balls with wet palms.
Place in refrigerator and chill for at least 3 hours, or until the balls are firm
The country, like most of North Africa to the Berber became Arab and later was a Spanish and French colony. Following Moroccan cuisine is very diverse and extensive use of saffron, ginger, walnuts and almonds it becomes.
Couscous is the national staple and usually served with fish-based dishes, chicken, meat and vegetables. Moroccan cuisine is also ranked as one of the great cuisines of the world.
Here are two classic dishes from Morocco are presented:
Chicken with tomatoes and honey
Ingredients:3 whole chicken breasts on the bone (with skin), divided into two2 onions, peeled and finely chopped6 garlic cloves1 cinnamon stick1/2 teaspoon ground gingergenerous pinch of saffron2 kg of ripe tomatoes, blanched, peeled and chopped1 tablespoon dark honeyjuice of 1 lemonsalt and black pepperolive oil for frying
Method:Heat olive oil in a large pan and fry the chicken breasts used everywhere. Remove chicken from pan and set aside. Tip the onion to the pan and fry until browned before adding the garlic and spices (except the saffron). Fry for 2 minutes then add the chopped tomatoes and season generously.
Continue cooking on high heat until the tomatoes break down and release their juices. At this point, reduce heat and return chicken to pan. Reduce heat to any boil and cook for about an hour, or until the meat is completely tender. Remove chicken at this point and transfer to a warm plate.
Continue cooking until the sauce begins to thicken caramelize then collapse on the saffron, add lemon juice and honey. Let the sauce cook for five minutes, stirring constantly. Adjust the seasoning, pour sauce over chicken and serve.
Moroccan Harost balls with dates, raisins and nuts
Ingredients:400g pitted dates100g sultanas100g raisins100g of nuts1-2 tablespoons of sweet red wine
Method:Add the dates, raisins and nuts in a food processor and process until the mixture is finely chopped and begins to stick. Add enough sweet red wine to form a sticky mass.
Line a baking sheet with slightly rounded locator oven and place the mixture on teaspoons of coated sheets. Roll each round hazelnut mixture balls with wet palms.
Place in refrigerator and chill for at least 3 hours, or until the balls are firm
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