a moroccan feast

One of my culinary resolutions for 2011 was to cook an international meal each month. This was inspired by an International Wine and Cheese/Dinner Party that Larry and I threw for New Year's Eve.

For January, we chose the country of Morocco. I don't want to waste a lot of breath running my mouth trying to describe this meal, because the Chicken Tagine is one of the best recipes Larry and I have ever made. (You can read a summary of the meal over here.) Seriously, go make this now. It's extremely flavorful, the chicken thighs are tender, and the flavors are probably different than what usually ends up on your dinner table every night. I can't say enough good things about this meal.

To accompany it, I made Kesra (Moroccan bread) - which was soft and delicious and the easiest yeast bread recipe I've ever made (baking a loaf of bread each month was also one of my culinary resolutions - so this meal killed two birds with one delicious stone).

Enough from me - get cooking!

Chicken Tagine with Apricots and Almonds
Adapted from Gourmet/Epicurious

• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon cardamom
• pinch of cayenne
• 1/2 teaspoon black pepper
• 1 1/4 teaspoons salt
• 3 tablespoons plus 1/4 cup olive oil
• 2 pounds boneless skinless chicken thighs
• 1 tablespoon unsalted butter
• 1 medium red onion, chopped
• 4 garlic cloves, finely chopped
• 1 1/2 cups chicken broth
• 2 tablespoons honey
• 1 (3-inch) cinnamon stick
• 1/2 cup dried Mediterranean apricots, cut into halves or quarters
• 1/3 cup slivered almonds

• Couscous

Stir together the spices (first eight ingredients), plus 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.

Heat butter and 1 tablespoon oil in base of a large skillet (or tagine if you happen to have one!), uncovered, over moderate heat until hot but not smoking, then brown the chicken, turning over once - about 8-12 minutes. Transfer chicken to a plate.

Add onion and remaining 1/4 teaspoon salt to skillet and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Add chicken and 1/2 cup chicken broth to skillet. Reduce heat and simmer, covered, for 30 minutes.

While chicken cooks, bring honey, remaining cup chicken broth, cinnamon stick, and apricots to a boil in a saucepan. reduce heat and simmer, uncovered until apricots are very tender (add more chicken broth if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.

While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.

Ten minutes before chicken is done, discard the cinnamon stick and add apricot mixtures to skillet. Cook the couscous according to package directions.

Serve chicken over couscous with almonds sprinkled on top.

Kesra (Moroccan bread)
Adapted from Kitchen Chick/Kitty Morse

• 1/4 ounce active dry yeast (one packet)
• 1/4 cup warm water (105-115 degrees F, for the yeast)
• 1-2 cups warm water (for the dough)
• 1 teaspoon sugar

• 4 cups all purpose flour
• 1/3 cup cornmeal, plus 1 tablespoon cornmeal for dusting
• 1 teaspoon salt
• 1 tablespoon unsalted butter, melted
• 2 teaspoons sesame seeds

(Note: I made this recipe by hand, but it could also be made using a mixer with a dough hook.)

In a small bowl, mix the yeast with 1/4 cup warm water. Stir in the sugar, and set aside until mixture starts to bubble (about 10-15 minutes).

In a large bowl, sift together flour, 1/3 cup cornmeal, and salt. Make a well in the center, and pour in the yeast mixture and melted butter. Gradually add in the remaining warm water as needed to form a smooth and elastic dough. (Note: The original recipe called for up to 2 cups water - which is way too much. I used about 1 1/3 cups.) Knead well until the dough is smooth and elastic to the touch.

Grease two baking sheets and dust them with the 1 tablespoon cornmeal. Separate dough into two balls of equal size and set each ball on a backing sheet. Press them into circles 8-inches in diameter. Sprinkle 1 teaspoon sesame seeds over each loaf, gently pressing them into the dough. Cover the dough with a towel and set aside in a warm place until doubled (about 1 1/2 hours).

Preheat oven to 425 degrees F. Prick the top of each kesra with a fork. Bake for 10 minutes at 425 degrees, then lower the temperature to 375 and bake for an additional 15 minutes (or until crusty and golden).