Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, April 7, 2011

On The Road to Morocco

One of my pleasures have been the cooking classes that I've taught the last two years at a favorite store, Life + Style. On Thursday, the class was on Moroccan food. It was a great class -- I demonstrated Moroccan couscous, a Moroccan chicken tajine dish, and preserved lemons.


Set up for the class, with handouts, the gift box of couscous for attendees, and preserved lemons to be used in the chicken dish.


The chicken dish -- a tajine of chicken. lemon and olives. Made with chicken thighs and lots of Moroccan spices. The smell at the class was absolutely overwhelming!


And each attendee got a bowl with couscous and a chicken thigh and sauce from the tajine.

But Friend and Owner Cynthia thought that the preserved lemon might taste good in a martini . . .

And so after class, as is our custom, we went to Buffalo Grill for a drink and dinner. We thought, perhaps, that the preserved lemon might be good in a martini . . . and we agreed that the two of us should be the taste testers!


One gin and one vodka each with a preserved lemon quarter. It was good -- a bit salty, a bit lemony. The gin (and it's aromatics) won over the more austere vodka.

If you have preserved lemons in the fridge and are rather tired of Moroccan food, we both heartily recommend that the lemons are very good in martinis!!!!

It's Friday and time to join Michael at Designs by Gollum for Foodie Friday.

MOROCCAN CHICKEN

2 t. paprika
1 t. ground cumin
1 t. ground ginger
1 t. turmeric
1/2 t. cinnamon
1/4 t. freshly ground pepper
2 T. olive oil
1 chicken, cut into 8 pieces (or 3 to 4 pounds of chicken thighs and legs)
salt
3 cloves garlic, minced
1 onion, chopped
the peel from 1 preserved lemon, rinsed in cold water, pulp discarded, peel cut into thin strips
1 c. green olives pitted
1/2 cup water
1/2 cup raisins
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley

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.

In a large heavy bottom skillet, heat the olive oil on medium high heat. Add the chicken pieces, sprinkle lightly with salt and brown, skin side down for 5 minutes.

Lower the heat to medium-low, add the garlic and onions. Cover and let cook for 15 minutes.

Turn the chicken pieces over. Add the lemon slices, olives, raisins and 1/2 cup water. ring 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.

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

Serve with rice, couscous or rice pilaf.



8 comments:

BumbleVee said...

We just got home from Portugal...and oh, my....the food! So many wonderful breads especially....and everywhere we went...egg pudding type custards in tarts.... I finally found one that I really loved with toasted slivered almonds on top. Different than the burnt (probably torched on purpose) tops they seem to love...
Wonderful pork.. lots of it on all the restaurant menus... and of course.... fish... especially cod .... so, now...I must drum up a few recipes and see if I can recreate some of the dishes we had.

A special yeasted cornbread was amazing.... hope I can muster one of those for sure.... it is nothing at all like our so-called cornbreads around here...

GardenofDaisies said...

This looks really yummy! My sister has one of those ceramic cone pots for cooking the Moroccan dishes.

Sue Giannotta said...

I wish we lived closer to each other so I could attend one of your interesting classes. This on on the road to Morocco looks particularly delicious. The martini's after class look equally delightful.
xoxo

From the Kitchen said...

Martha, you and Cynthia are so kind to have done the martini experiment for us!! I can smell the chicken. It will most certainly grace our table soon and--hmmm, you recommend the gin over the vodka with the preserved lemons--check!

Best,
Bonnie

Pondside said...

I love Moroccan food and I enjoy a good martini, so this post spoke to me! Wouldn't we all love to be able to pop into one of your cooking classes?!

On Crooked Creek said...

Martha,
Lovely photos of your class! The part about the preserved lemons and dinner drinks with Cynthia...priceless!
Fondly,
Pat

SavoringTime in the Kitchen said...

What a delicious chicken dish with all of those flavors! Sadly, the only martini I enjoy is a Cosmo but I'll let the husband know :)

Savories of Life said...

I do not know where to post as everytihgn looks great. First I love Morocco and its food. Also the recipes in the first post look good. I too share foods on my blog.