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Culinary Vacations for Lovers of Food and Wine

City TV's Breakfast Television Recipes

Exotic Morocco Culinary Vacation

Morocco

Roast Chicken Charmoula.

6 Chicken Breasts

3 garlic cloves

1 piece gingerroot

1/2 cup packed fresh coriander leaves    

1/3 cup packed fresh parsley leaves

1 teaspoon paprika

1 teaspoon freshly ground cumin   

¼ tsp cayenne pepper

1 teaspoon salt 

1 teaspoon freshly ground black pepper

1/4 teaspoon ground cinnamon

1/3 c extra virgin olive oil

3 tbsp lemon juice

Chop garlic with ginger in a food processor.

Chop in coriander & parsley.

Blend in paprika, cumin, cayenne, salt, pepper, cinnamon.

Blend in oil and lemon juice.

Spread over chicken, place in ceramic or glass dish, cover and marinate 1-2 hours in refrigerator.

Absolutely delicious results on the barbeque OR bake on a baking sheet at 375 F for 30 minutes and then cover with foil and roast for 10-15 minutes longer.

Chef's Note:

Charmoula is a kind of relish-marinade of finely sliced or torn herbs with various names, the name is derived from the word meaning “to tear lightly.”

Coriander Couscous.

Serve Moroccan dishes with couscous, Morocco’s national dish.  It is made with the finest grains of wheat semolina and nothing is quicker and easier to make. Couscous typically comes in a box and is plain (although many now have flavours added).

Simply follow the instructions on the package re ratio of couscous to liquid (typically a 1:1 ratio).

Boil water

Stir in the couscous

Add salt (about ¼ tsp)

Add 1 tsp olive oil

Immediately take it off the burner, cover and let it set for 5 minutes. 

Fluff and serve steamed couscous sprinkled with freshly chopped coriander.

Khizü M’rqed

Carrot Salad with Chilli Pepper and Cumin.

Serves 4-6

750 g/l lb oz carrots, cut in half and quartered lengthways

3 garlic cloves

½ teaspoon chilli flakes

1 ½ teaspoon each paprika and ground cumin

30 g/l oz each flat-leaf parsley and coriander, most of the bottom stalks discarded, finely chopped

½ Lemon juice

5 tablespoons extra virgin olive oil

Sea salt to taste

1. Put the carrot pieces and peeled garlic cloves into a saucepan and cover with water. Bring to the boil over a medium-high heat and cook covered for 10 min., or until the carrots are tender. Drain and leave to cool. Discard the garlic cloves.

2. Combine the remaining ingredients in a salad bowl and mix well together. Add the carrots. Toss carefully and adjust the seasoning if necessary. Serve at room temperature.

If you have questions about any of these recipes don’t hesitate to ask us – the recipes are in the chef’s own words.