This is the chicken that I made to go with the Couscous Salad.
Actually, it was the other way around….. I came up with the chicken idea and wanted something fun to go with it.
We were very happy with both.
I use chicken thighs and legs, but any cut-up chicken, with the skin, would be fine. Even a … Continue reading.....
Couscous is very traditional Moroccan food.
Whether or not they ever turn it into a salad I have no idea, but, as hot as it gets there, they should.
I made this to go with a Moroccan Grilled Chicken – that recipe will be next.
As usual, if you want it hotter add hot sauce or use hot paprika.
For … Continue reading.....
I was in a Moroccan mood this weekend….
As usual, we had to have fish on Friday. Mon mari would be so disappointed if we didn’t have fish.
I grabbed my big Moroccan cook book and started looking.
As usual, I couldn’t find anything that was ‘just right’.
As usual, I improvised.
Even mon mari was pleased.
Hot and spicy can be difficult terms when it comes to describing food.
Or, at least, they seem to be for me.
I recently had a conversation during which I said I didn’t eat ‘hot’ food.
The conclusion was that I preferred my food to be lukewarm or cool in temperature.
That would be incorrect.
In another conversation, different person, … Continue reading.....
This is the last in the series on Herbs and Spices.
It's easy and economical to make your own blends. You know exactly what you have and can adjust it to your own taste.
The following are examples of spice blends from:The Spice and Herb Bible
Barbecue Spice
1/4 cup paprika 2 tbs sea salt
2 tbs … Continue reading.....
The voting is in; the people have made their wishes known.
FoodBuzz’s Project Food Blog Challenge #1 is over.
And I didn’t make the cut.
Which comes as no surprise.
I didn’t spend the last 3 days tweeting or blogging for votes. (Not my style.)
I realized, when I wrote my post, that it was likely not to win.
I’d … Continue reading.....
