Moroccan Magic: An Exotic Getaway!

I’ve always loved Moroccan food! My favorite places to go in Calgary for Moroccan are the Sultan's Tent (do not miss the Saffron Beef Tajine or the Cornish Game Hen with Honey, Almonds, and Dried Fruit), followed by The Casbah. Both restaurants are richly decorated with tapestries, cushioned banquets, authentic light fixtures, and exotic adornments. It is authentic to begin a Moroccan meal by having your hands washed at your table. Restaurant staff bring beautifully ornate vessels you hold your hands over, while they pour lightly orange-blossom scented warm water over your hands. This is traditional because Moroccan food is to be eaten with your hands (don’t worry, they will give you a fork if you ask!), and I do recommend giving it a try if only for some fun! Having always loved Moroccan food, I came across this beloved recipe (below) for a tajine. Interesting to note, tajine is the name of an Arabic cooking vessel (it allows steam to rise and then recirculate, keeping food very moist) as well as it is the name of Moroccan stews named after the vessel they are cooked in (i.e. you would order a “lamb tajine”). A cast iron enamel pot substitutes nicely, or you can pick up a tajine from Homesense or cooking stores quite easily, if you keep your eyes open. In my experience, I prefer to cook in a cast iron pot and then transfer to serve in the tajine, instead of cooking in it itself, as I have had a couple in the past not able to withstand the oven heat and duration required. You should be able to find almost all of the ingredients at your local grocery store; you will just have to track down the preserved lemons (I got them from the Cookbook Co.). Try this recipe out and treat yourself to an exotic getaway…

Moroccan Chicken Tajine with Preserved Lemon and Green Olives
Recipe adapted from Tyler Florence

1 cinnamon stick
1 tsp. whole black peppercorns
1 tsp. cumin seeds
1 tsp. sweet or hot paprika
1 tsp. red pepper flakes
¼ teaspoon whole cloves (3 cloves)
4 cloves garlic
1 tsp. chopped fresh ginger
2 bay leaves
1 large pinch saffron
4 lbs. chicken (I used breast and thighs)
1 medium onion chopped
1 preserved lemon cut into slices and flesh removed (you will need to get these at a specialty store)
½ cup cracked green olives
1 cup chicken stock
1 handful fresh cilantro leaves chopped

1. In a skillet over medium heat, toast the cinnamon, peppercorns, cumin, paprika, red pepper flakes, and cloves until they start to smoke. This is an important step to release the spices' natural oils and "wake them up". Remove from the heat and grind in a spice grinder (I used my magic bullet, or a mortar and pestle will do).
2. Add the garlic, ginger, spice mix, bay leaves and saffron in a bowl, set aside.
3. In your preferred cooking vessel (I used my cast iron Le Crueset), add a big splash of olive oil and sear your chicken in batches at medium high heat until golden brown. Remove.
4. Add the onions to the pot and stir until browned. Also add your preserved lemon.
5. Add your ginger, garlic, spice mix ect., olives, and chicken stock to the pot, stirring to combine. Add back in the chicken.
6. Finish this in the oven now for 30-35 min. Be sure to double check the chicken is cooked through (a meat thermometer is great for this) and don't forget to discard the bay leaves! Accompany this dish with below couscous recipe.

Apricot Couscous

1 ½ cups couscous
2 cups hot chicken stock (bring to a boil and remove from heat)
10 dried apricots
1 orange, juiced
2 tbls. Olive oil
Salt & pepper
2 tbls. Chopped fresh parsley

Put couscous in a medium sized bowl and pour the hot stock and orange juice over it, stirring to combine. Cover with saran wrap and let rest for 10-15 minutes. Add the rest of the ingredients and toss through.