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#1: Moroccan Dishes (2) Collection

Posted on 2006-07-14 06:26:46 by Sue Mundy

Moroccan Chicken with Saffron Couscous
Eggplant Salad



Moroccan Chicken with Saffron Couscous

1 teaspoon salt
1 teaspoon cracked black pepper
1/2 teaspoon ground saffron
2 teaspoons ground cumin
8 (1.2 kg) boneless chicken thighs (about 2 1/2 lbs.)
30 gm butter (about 2 Tbsp)
1 tablespoon olive oil
1 large onion, chopped
1 cinnamon stick
1/2 cup water
8 seedless fresh dates
2 teaspoons honey
1/4 cup (40 gm) blanched almonds, toasted

Saffron Couscous
2 cups chicken stock
pinch ground saffron
2 cups (300 gm ) couscous
40 gm butter (2 1/2 Tbsp.)

Rub combined salt, pepper, saffron and cumin into chicken and marinate
several hours or overnight.
Heat butter and oil in large pan, add chicken and cook until browned.
Drain
all but 1 tablespoon of oil from pan, add onion and cinnamon and cook,
stirring until onion is soft.
Return chicken to pan, add water and simmer, covered, for about 30 minutes
until chicken is tender. Just before serving add dates and honey and
simmer,
uncovered for 10 minutes. Serve with saffron couscous and sprinkled with
almonds.

Saffron Couscous
Boil stock in pan with saffron. Remove from heat and stir in couscous.
Stand
5 minutes Fluff with a fork. Add butter to couscous, cook stirring until
combined.



Eggplant Salad

This Eggplant Salad may also be served as an appetizer. It is an excellent
accompaniment to a Couscous, as it is to any of the great entrees of
Morocco. Be sure that the salad is very cold when served.

Peel 1 or 2 large eggplants (approx. 2 lbs.).
Cut into 1-inch slices.

In a 10-inch skillet:
Fry in 1/2 cup olive oil until soft.
Mash the eggplant.

Add:
1/4 cup onion finely chopped
3 cloves garlic finely chopped (or 1 tsp. garlic powder)
4 Tbsp lemon juice
1 tsp. salt
1/4 tsp. ground pepper
1 Tbsp sugar, and blend thoroughly.

Chill in refrigerator.

Heap 1/2 cup Eggplant mixture on a 6- to 7-inch plate.
Mash it down to form a circle within 1 inch of edge of plate.
Dribble with 1/2 tsp. OLIVE OIL (if mixture appears dry).
Place:
1 slice tomato in center of circle and
1 black olive in center of tomato.

Yield: 8 small salads
source: NYTimes (I think)

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