Moroccan cuisine is extremely refined, thanks to Morocco's interactions and exchanges with other cultures and nations over the centuries. Moroccan cuisine has been subject to Berber, Moorish, and Arab influences. The cooks in the royal kitchens of Fes, Meknes, Marrakesh, Rabat and Tetouan refined it over the centuries and created the basis for what is known as Moroccan cuisine today.
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil or cooking oil
12 ounces chicken thighs, cut into 1-inch cubes
3 medium carrots, cut into 1-inch pieces (1 1/2 cups)
1 1/4 cups chicken broth
1 cup sliced celery
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/8-1/4 teaspoon crushed red pepper
1 medium zucchini, cut into 1/2 x 1/2 x 1-inch strips
2 medium tomatoes, peeled, seeded, and chopped
15-ounce can garbanzo beans, drained
1 cup couscous
Snowy early winter day !!! What can be more fun than Moroccan food , bringing back memories of my trip there last December .
Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include beef, mutton and lamb, chicken, camel, rabbit and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, cold-pressed, unrefined olive oil and dried fruits. It is also known for being far more heavily spiced than Middle Eastern cuisine.
Great afternoon of food and drink with friends conversing about real life stories ...
Photography creations and recipes By:Chef Nicholas Anderson for www.culinaryglobetrotter.com