Moroccan Cuisine https://chefvino.webs.com/apps/photos/ Moroccan Cuisine Mint and Melon salad Ingredients: !-Honeydew,cantaloupe, or water melon, peeled,cut in to uniform bite size pieces,or scoop in to balls by a scooper,for a better presentation. 1tbsp. sugar,1cup fresh mint,washed,rinsed and fine slice,2tbsp. orange blossom water, 6tbsp, caramelized almonds( saute' in little butter on medium heat, till nice nutty brown) Method: Toss the ready melons cubes or balls,sugar,sliced mint and orange bolossm water in a bowl. Garnish with almonds and a srig of fresh mint. https://chefvino.webs.com/apps/photos/photo?photoID=123311793 123311793 Morocconn Cuisine-Israeli couscous with Butternut Squash and Preserved Lemons. Ingredients: 11/2lb. butter nut sqash,peeled.seeded,diced,baked,3tbsp. grape seed oil,1-large onion,peeled,diced,13/4 cup israeli couscous, 1-cinnamon stick,1 preserved lemon,diced,1/2 golden raisin,1/4 cup dried cheeries or cranberries, coarsely chopped,1/2tsp. ground cinnamon,1cup flat parsley,chopped,2/3cup pine nuts,toasted. Method: Pre heat the oven to 375f..Remove skin and seeds from the squash. Cut in to medium sized diced pieces. Toss with 1-tbsp. of oil and season with salt in a baking sheet. Bake on the second rack of the oven until the squash is just tender,10-15 mins.( just little under done). While squash is baking,heat the remaining 2-tbsp. oil in to a skillet. Add onions and cook over medium/high heat,with a bit of salt, until translucent. As squash and onions are done,transfer to a large bowl. Bring a large pot of salted water to a boil and cook the couscous with the cinnamon stick until tender, about 10-mins.While the couscous cooks,cut and scoop the inside of the preserved lemon, fine diced, and squeeze out any extra juice. Drain, BUT do NOT rinse couscous. Discard the cinnamon stick. Add couscous to a bowl of cubed squash. Add rasin,cherries,ground cinnamon,parsley, toasted pine nuts. Serve warm or room temperature. Not; Pine nuts can be roasted on a baking tray at 325f. Keep checking and stir often, until nutty brown. Pine nuts burn quite easily. https://chefvino.webs.com/apps/photos/photo?photoID=123311795 123311795 moroccoan Cuisine. Chicken Tagine with Apricot and Almonds. Moroccan Tagine or Tajine: A Tagine,or Tajine( Berber,Tajine), is a dish from North Africa, that is named after the special earthenware pot in which it is cooked.Tajines in Moroccan cuisine are slow-cooked stews braised at low temperatures,resulting in tender meat with aromatic vegetables and sauce. Chicken Tagine with Apricots and Almonds Ingredients: 1 tsp ground cinnamon 1 tsp ground ginger ½ tsp turmeric ½ tsp black pepper 1 ¼ tsp salt 3 ¼ tbsp grapeseed oil 1 chicken (3 to 4 lbs) cut into quarters (use wings/backbone for the stock) 1 tbsp butter, unsalted 1 medium red onion, sliced 4 garlic cloves, chopped 5 sprigs cilantro 5 sprigs fresh flat parsley 1 ½ cups water/chicken stock 2 tbsp honey 1 cinnamon stick ½ dried apricot, cut in quarters ⅓ cup slivered, blanched almonds Method: 1. Mix in cinnamon, ginger, turmeric, pepper, 1 tsp salt, and 2 tbsp oil in bowl. 2. Coat the chicken well with the paste. 3. Heat the butter and 1 tablespoon oil in base of tagine (or in an iron skillet), uncovered over medium to high heat until hot but not smoking. 4. Start browning chicken pieces. Turn over after 8 to 10 minutes and transfer to a plate. 5. Sauté the sliced onion and remaining 1/4 teaspoon salt to tagine, uncovered for a few minutes and stirring frequently until soft. 6. Add garlic and cook, stirring occasionally for 3 minutes. 7. Tie the cilantro and parsley into a bunch with a butcher string and add to tagine along with ½ cup water/stock, chicken, and any juices from the plate. 8. Reduce heat and simmer, covered, for ½ hour. 9. While the chicken cooks, bring the honey, remaining water/stock, cinnamon stick, and apricot to a boil in a pot. 10. Reduce the heat and simmer, uncovered, until apricots are very tender (add more liquid, if needed). Once apricots are tender, simmer until liquid is reduced to glaze. 11. While apricots cook, add remaining ¼ cup oil in a small skillet over medium heat and cook almonds, stirring occasionally, until just golden. Transfer with a slotted spoon to paper towels to drain. 12. Just before chicken is done, add apricot mixture to tagine. 13. Remove the herb bunch and discard. 14. Serve the chicken with sprinkled almonds on top. https://chefvino.webs.com/apps/photos/photo?photoID=123312856 123312856 https://chefvino.webs.com/apps/photos/photo?photoID=123312858 123312858