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In Morocco, I was invited into a families home for a traditional meal of Chicken Tangine with cous cous. While learning to make this dish, I also learned the art of preserving lemons. I also went to the restaurant of one of the countries most up and coming chefs and had squid stuffed with squid ink risotto roasted in traditional Berber spices. Every meal was served with the best possible mint tea. I've brought these flavours home and created some dishes for you to try. Chef Jean
Chicken breast and thigh slowly cooked in a preserved lemon sauce with green olives, ginger, cumin, garlic and cilantro. Pairs wonderfully with our fruit and nut cous cous.
A chickpea and cauliflower based stew with zuchinni, carrots, peppers and onions in preserved lemon sauce with green olives, ginger, cumin, garlic and cilantro. Pairs wonderfully with our fruit and nut cous cous.
Cous Cous with raisins, apricots and almonds cooked in a cinnamon and orange sauce.