Moroccan Cooking

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“I only have a kitchen, because it came with the house.” This is a sign in my kitchen, and is very true! I’ve never been one to enjoy cooking, I’m too impatient to cut, chop, mix this, mix that, and cook! It’s too exhausting! I also have a hard time following directions, I even messed up Easy Mac once! My poor husband has to suffer because of this, he’s from Louisiana and has a mother who cooks fantastic meals, so he’s having to get used to frozen pizza and peanut butter and jelly! As I begin my fundraising efforts, I decided I wanted to put on a Moroccan themed dinner party. This meant I would have to COOK! I researched recipes and found one that sounded good, and seemed very easy to make. Simplicity in the kitchen is what I like! During my research I found couscous is popular in Morocco! I was excited for this, as I grew to love couscous when it was served daily at the hospital after my mom’s brain surgery!
I decided to do a trial run on my recipe that I found from allrecipes.com, and actually cook for myself and husband. I bought the ingredients and did my cutting, and chopping, my and threw it all in the crock pot! Soon our house was filled with a fantastic smell, and after 5 hours we were able to try this feast! It was truly amazing. My husband even liked it! Want to try this recipe on your own? This is what you’ll need:

Chicken Tagine
1 ½ Teaspoons Olive Oil
2 skinless, boneless chick thighs, cut into 1-inch pieces
¼ egglplant, cut into 1 inch cubes
½ large onion, thinly sliced
1 large carrot, thinly sliced
2 tablespoons dried cranberries
2 tablespoons chopped dried apricots
½ cup chicken brot
1 ½ teaspoons tomato paste
1 ½ teaspoons lemon juice
1 ½ teaspoons all-purpose flour
½ teaspoon garlic salt
¼ teaspoon ground cumin
¼ teaspoon ground ginger
¼ teaspoon cinnamon
1/8 teaspoon ground black pepper
¼ cup couscous

1. Heat Olive Oil in a skillet over medium-high heat. Place the chicken pieces and egglplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from heat.
2. Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.
3. Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.
4. Cook on high setting for 5 hours or low setting for 8 hours
5. Bring water to a boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand for 4 minutes, until liquid has been absorbed. Fluff with a fork.

~Leslie

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Comments

[Linda Vice]

Good for You!
So you see you can cook after all. The recipe sounds good and I will try it. I have never had couscous, but there is always a first even for a Southern girl like me.

[GirlsToMorocco]

CousCous is really good! When ya'll come to visit here, we'll make the Chicken Recipe. When we do one of our fundraisers you, Greg, Lorrie and Lil Greg will have to come too!

[Dipak]

I am so glad you tried this out and enjoyed the couscous.