Making Moroccan Memories (and Chicken, and Couscous)!
Unlike many of the people I know, my desire to go to Morocco was not to fulfill a bucket list fantasy. For me, visiting Morocco enabled me to complete research and experience the Arab world’s most western land. After decades of studying their culinary history and its role in the Mediterranean, I wanted to experience it for myself. My goal was to be able to write about it, and to share what I learned with others.
Several of my early attempts to visit Morocco were defrayed, however. A cancelled meeting, the Arab Spring revolutions, etc. and other twists of fate had of ruining my plans. Finally, my current culinary tour partner, Alex Safos, of Indigo Gazelle Tours offered me the chance to go with him as a culinary expert.
All I remember is a whirlwind of generosity from the people, feeling inspired by the beauty of the architecture, and the pious way in which it was offered as a gift to its citizens that made me fall head over heels. I quickly learned that Morocco isn’t a place you can understand by visiting one or two places, it really takes the mosaic of each of its rich layers together to completely seduce you. Only a few days into my first trip and I was already hooked!
I had such an amazing time, in fact, that I became grateful for the other trips not working out. I believe that I was destined to experience Morocco through Alex’s informed perspective, and I wouldn’t have it any other way. Since then, we’ve been taking travelers to experience Morocco “our way.” Alex carefully plans logistics so that our guests can sit back, relax, and enjoy the ride from the time they arrive until the time they land back home. He organizes educational lectures, cultural excursions, and exchanges with the locals that make our trips priceless. By limiting the group size to just 8 people, each guest is guaranteed the best service, personalized attention, and comfortable, authentic accommodations.
My goal during each trip is to guide our guests through the cuisine and culture of Morocco. Explaining the history and culture of each dish we experience, as well as how to make them at home is my mission. It’s also a privilege for me to share the various layers of Moroccan culture as we visit Jewish museums, Roman ruins, Sufi mosques, French landmarks, and more.
What I love the most about these tours is how much I get to learn and teach simultaneously. It’s truly a privilege for me. For this reason, I’m sharing the following Moroccan Chicken, Almond, and Olive Tajine recipe with you!
Did you know that North African ways of preparing chicken were popular even with the ancient Romans? That’s right, “De Re Coquinaria,” a first-century Roman cookbook attributed to the philosopher, gourmand, and writer Apicus, includes a recipe for Numidian chicken, or Pullum Numidicum in Latin.
Numidia Quadrata, or Square Numidia, was a territory of the Roman Empire that extended from Rome down into modern-day Morocco, Tunisia, Algeria, and Libya. The Roman ruins in various places in Morocco, such as Volubilis and Chellah, are markers of the area where many Roman officials spent the later part of their careers.
When I first traveled to Morocco, I knew that I would be mesmerized by its cuisine and culture—but I never dreamed that it would have such a profound impact on the way that I prepare chicken. A few forkfuls into the sweet and savory chicken tajines at Al Mounia Restaurant in Casablanca, however, had me hooked.
The ancient recipe described a parboiled and then pan-fried chicken, dressed with a spice mix that included crushed pepper, cumin, coriander seed, laser root, rue, fig, dates, and nuts. The chicken was then moistened with vinegar, honey, broth, and oil to taste. Enjoy this updated version from Mediterranean Lifestyle For Dummies – very popular in Morocco today whenever you’d like to take your tastebuds on a journey!
I started writing this book after giving a lecture at the Smithsonian Institution called “Secrets of the Mediterranean Kitchen.” After writing several books on the Mediterranean Diet and healthful recipes, I began to realize that many people were eating foods which were part of the nutritional quotient of the Mediterranean Diet, but they hadn’t made any other kind of lifestyle adjustments, and, as a result, weren’t seeing the type of results that they were hoping for.
The English word “diet” is based on the Greek word “diata” which means “way of life,” and food is only one, albeit a major one, component of lifestyle. I began researching the healthful lifestyle in the core of the Mediterranean – Southern Italy when I was in my early 20’s. Living and working in countries like Morocco, Egypt, Turkey, and Greece, I learned even more easy and enjoyable ways that Americans and people living outside of the Mediterranean could adopt to live better and longer. In this volume I dedicate chapters to Making Mealtime Sacred, Socializing More Often, Enjoying Healthier and Tastier Foods, Making Time for Yourself, Getting Out in Nature, Indulging in Naps, and more. I include the research which proves how these strategies help us in our wellness journeys and offer strategies for implementing them into busy lifestyles. I’ve also included more than 30 authentic recipes from the Mediterranean region to transport your taste buds and get the most benefit out of your meals.
Moroccan Chicken, Almond, and Olive Tajine with Couscous/ Tajine Djaj bil couscous
Prep time: 30 min Cook time: 1 min Yield: 8 servings
Ingredients
3 tablespoons Amy Riolo Selections or other extra virgin olive oil, divided
3 pounds chicken thighs and legs
1 medium onion, diced
1 teaspoon ground cinnamon
1 teaspoon cardamom pods
1/2 teaspoon black pepper
1 teaspoon cumin
1 1/2 teaspoons saffron, divided
2 cups reduced sodium chicken stock
½ cup blanched almonds
1 cup good quality green olives, rinsed
Juice of 1 lemon
2 cups couscous
Salt, to taste
1/2 cup roasted almonds, slivered
I’m proud to offer an award-willing single estate olive oil from my ancestral homeland of Calabria, Italy. Made exclusively from Carolea olives, this oil has an extremely low (.2%) acidity rate, and a high level (483) of strong, health-boosting anti-oxidants called polyphenols. This 100% Italian olive oil is reminiscent of the typical Mediterranean aromas of the region. When I arrive at the nearby airport in Lamezia Terme during the olive harvest each fall, the rich olive aromas are the first scent to greet me as I step out of the airplane, offering me a warm welcome home.
Produced by the multiple award-winning, Tenute Cristiano estate, this premium extra-virgin olive oil offers notes of tomato and heirloom vegetables and herbs combined with peppery sensations that characterize its unique and intense flavor. With three generations of experience, Tenute Cristiano has created the perfect combination - a texture that is very fluid and harmonious along with a taste that’s round and full with an almonds and citrus finish.
Directions
1. Heat 2 tablespoons oil in a large skillet over medium-high heat.
2. Sauté chicken pieces on each side until golden brown in color.
3. Remove from pan and set aside.
4. Add onions, cinnamon, cardamom, black pepper, cumin, and 1/2 teaspoon saffron.
5. Stir and sauté until onions are tender.
6. Return chicken to the skillet and stock jut to cover along with almonds and olives
7. Stir and lower heat to medium low.
8. Cover and simmer for 45 minutes, or until chicken is cooked through and almonds are tender.
9. While chicken is simmering, prepare couscous:
10. Bring 2 cups water and 1 teaspoon saffron to a boil, uncovered, in a medium saucepan with a lid.
11. When water is boiling, remove pan from heat and add couscous.
12. Mix well, cover pan with lid and let stand for 5 to 10 minutes.
13. Remove lid and add remaining 1 tablespoon olive oil.
14. Stir, add salt, and fluff with a fork.
15. Spoon couscous onto a large serving platter.
16. Remove cardamom pods from chicken tajine and arrange chicken on top of couscous.
Watch me prepare more Moroccan specialties here:
Interested in experiencing the cuisine and culture of Morocco for yourself?
Join us this November, deposits due by August 15. This tour is intentionally limited to 8 people Details here. Email me with here with questions/concerns. We look forward to travelling with you!
