This is my first “illustrated” recipe!
The steps for making this Moroccan Chicken Stew are not complicated, but I thought it would be fun to show you the instructions along the way — you know, the whole picture is worth 1000 words thing.
Located in Northern Africa, Morocco is a land whose cuisine is sublime yet not well-known here in the US. Thanks to living in Southern France for a while (which, for the geographically challenged, put me fairly close to the top of the African continent), I enjoyed the influence of the cuisine from Tunisia, Algeria and Morocco.
One of my most enduring culinary memories was the taste of the complex spice blends from that area. I’ve done my best to re-create it in my Rockin’ Moroccan spice blend, which appears in another YSOL recipe, Moroccan Lamb Stew with Couscous. In this recipe, I’m going for the same exotic taste, but we’re getting there much faster with these simple but flavorful mini meatballs. Read the rest of this entry
I love creating new blends, and the ones that are most fun are the exotic ones!
So I ventured into North Africa and pulled together the tastes that you might find in Morocco and Algeria, for this new blend that is awesome in the traditional lamb stew with couscous!