23 replies to this topic

[silk]

I'm following you, Fenderbender!

I happen to have a special pan that I use only for toasting spices, and spices hold a tres special place in my heart. And I happen to love Moroccan spices best, so would you be willing to tell me a bit more about your spice blend? I assure you I would properly honor it.

And... generations old authentic recipes? From Morocco? I'd offer you my first born son for them, but he's troublesome... it wouldn't be a fair exchange. What can I offer you for those recipes? My heart and soul is salivating. Seriously.

[Fenderbender]

What I have is more technique... Rather than written recipes.... I did a wedding many years back and the brides family was from Morocco, all the grand mothers/ great aunts/ 3rd cousins....blah blah, came in a week early and " test"cooked with me because they wanted real Moroccan, not Americanized versions..... Well, ever been in a hen house when a fox was in the pen?... A whole lot of clucking going on... Not a one of them had a recipe, and no two could agree on the " right way" to do anything.... So I just let them all do there thing and argue...I absorbed it all like a sponge....

I never wrote anything down but remember the basics. " like toasting the spices slowly"

A great all purpose seasoning is : 2 parts cumin seed, 1 part coriander, 1/2 brown mustard seed,1/4 nigella saliva,1 part fennel,1/2 part cinnamon, a few bay leaves, 1 part guajillo chile with stems and seed, 1 part smoked Hungarian cherry peppers with stems and seeds...

Toast all in a pan except for the cinnamon and grind when cooled


For chicken with preserved olives: cut chicken into 8-12 pieces and rub with a bit of seasoning... Let marinate a few hours or overnight... In a large Dutch oven sauté chicken in what ever oil you prefer on W30. Dice one large yellow onion and add when all chicken pieces are browned, sauté with chicken til translucent. Add 6-8 cloves of sliced garlic. Add a tsp dry oregano, add 1/2 pound xtra lg cured pitted olives, add 1 packed cup of preserved lemons, add one quart chicken stock, juice of three lemons, add 3-4 tbs of the Moroccan spice blend, salt to taste and 1/2 cup fine chopped cilantro..... Cover and place Dutch oven in 375 oven for 45-60 min .... Usually thicken with arrow root or corn starch...but that's up to you....

Lemons take 30 days to fully cure but you can do it after only a few days.....

[MJam]

Fender...I think you are such an invaluable resource here and I never ever want you to stop giving up these little nuggets.

[silk]

Yum, Fenderbender. Thanks!