Is Moroccan food a category, a style of cooking or a mix of ingredients peculiar to that country? Would a dish cooked in a tajine, but using star anise, ginger, soy sauce and Chinese red dates be embraced in Morocco? I'll leave that that the food philosophers. There's nothing traditionally Moroccan about this - but I think it would go down a treat in Marrakech. I placed a few wegdes of preserved lemon in the cavity and rubbed a little of the preserving oil into the skin, than sprinkled ground coriander seeds, cumin and pepper over the surface before roasting. The chicken was served on a bed of chickpeas, tomato, chilli, olive oil, garlic and lemon juice.
ROAST CHICKEN WITH MOROCCAN FLAVOURS
No comments:
Post a Comment