I am drawn to Moroccan cuisine. My mother was an avid fan of American-born Robert Carrier, a leading food writer who was prominent on the food revolution in UK in the 1960s. He was one of the first Europeans to take on an in-depth look at the cuisine of Morocco and the culture that has inspired the Taste of Morocco in 1987. He also produced his Moroccan cookbook well before its popularity.
He was a showman, the publicist, the camp outsider Carrier who broadened the appeal of fancy foreign food and cookery into something that might be said to have been actually revolutionary – as radical, perhaps, for British mores as the contraceptive pill or the Beatles.
His was the cooking that launched a million dinner parties: the great engine of British social change during the 1960s.
Ingredients
2 tbs olive oil and 2 tbs butter
1 peeled cloves of garlic thinly sliced
Salt
Pinch of nutmeg and of cayenne pepper
½ tsp of cinnamon
1 tsp of ginger, cumin, coriander
½ tsp of ground black pepper
2 tins of chopped tomatoes
2 tins of chickpeas
½ cup of raisins
½ vanilla bean
8 thighs of chicken cut into four pieces
Chopped coriander or parsley
Method
Put oil and butter in large pan or pot that has a lid and on medium heat. Add the onions when butter has melted stirring occasionally. When translucent add the garlic salt and spices a cook while stirring for 30 second to a minute.
Add tomatoes, chickpeas, raisins, and vanilla bean. And bring to boil with lid on and turn to medium heat.
Sprinkle chicken pieces with slat and put them in the sauce. Cover and in 5 minutes adjust heat to a simmer. Cook until the chicken is tender (45 minute to an hour). Add water if it is getting dry.
Serve with chopped coriander or parsley and couscous
Cost-Around $22 (2020)
Serves-Around twelve or less than $2 per serve (to used to cooking for large dinner parties pre-COVID-19)
Time-An hour
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