Wednesday, October 15, 2008
My Kitchen, My World - Morocco
I made last week's My Kitchen My World recipe tonight - late because I have been sick since last Friday. I made Moroccan chicken as Morocco was the country selected by fellow Chef with Passport Judy.
This was a great recipe. I modified it only by cutting way back on the cayenne pepper from 1/4 teaspoon to a dash since I didn't want a repeat of my Curried Zucchini Soup over-hotness. Also, the recipe says to brown the chicken until nearly cooked, to simmer the mix after adding the tomatoes for 10 minutes and then for another 15 minutes after adding the zucchini. I added the tomatoes, chickpeas and zucchini at the same time and then cooked until the zucchini was done. The chicken was perfect and not overcooked, which I think would have happened had I followed the recipe exactly. Also, at the end I thickened the sauce up a little bit (very little) with cornstarch. I served it over couscous.
Marlo said, "It was good, fresh and colorful. The only thing I would suggest is to cut the ginger very fine or you'll be chewing little bits of it."