I also made Moroccan mint tea, which was a hit all around.
I invited my mother over for dinner, and she was able to join us. She has been to Morocco, so I was excited to share our meal with her.
While we ate, we listened to some traditional Moroccan music. I showed the kids where Morocco is on the globe. My mom visited Morocco when she and my father were in Portugal and Spain.
Chicken Tagine with Lemons
(Modified from Saveur)
1 chicken, cut into parts (I bought mine already cut up)
5 Tbsp olive oil
6 cloves garlic
2 tsp cumin seed
1 tsp paprika
1 tsp tumeric
4 yellow onions
1 tsp saffron threads, crushed
1 c water
2 lemons, sliced thinly
1 Tbsp olive tapenade (or fresh olives)
1/2 c coarsely chopped cilantro
Chop garlic coarsely and combine with cumin, paprika, and tumeric. Add 2 Tbsp olive oil and make a paste. Rub over the surface of the chicken and put into a large bowl or baking dish. Cover tightly and refrigerate for at least 4-8 hours.
|Stewing onions with saffron|
Put chicken back into the pan with the onions. Add the water and lemon slices, then cover and cook on medium heat until the chicken is cooked through (about 30-40 minutes). Stir in the olive tapenade and cilantro before serving over rice or couscous.
|Reflections in tea|
(modified from Saveur)
6-8 plain green tea bags
5 c water
1/3 c sugar
1 bunch fresh mint leaves, coarsely chopped
Boil water and add sugar, stirring until well dissolved. Add the tea bags and mint and allow to steep for at least 10 minutes before straining and serving. This is a sweet tea, typical of Morocco.