Tuesday, November 14, 2006

moroccan feast

I had preserved these lemons several months ago, and have just now gotten around to using them. If I had known how tasty they'd be, I'd have used them up much earlier than this.

moroccan chicken with lemon and olives
This is my first time making anything like this, so I followed the recipe pretty carefully. I did have to double it since I was cooking for 10 people, but I think it came out pretty well. Recipe from epicurious. You'll have to do a search as I can't link directly to the recipe for some reason. It's called chicken with lemons and olives emshmel.
[chicken, garlic, ground ginger, paprika, pepper, oil, onion, saffron, parsley, coriander, olives, preserved lemons, lemon juice]

couscous with almonds and raisins
Who knew couscous would be so easy? It's easier than instant noodles, and I suspect that it's much healthier, too.
[couscous, tomatoes, raisins, almonds, salt, pepper]

I made this hummus from dried garbanzo beans. I'm not sure it's worth the effort. I'm going to go back to canned beans.
[garbanzo beans, garlic, tahini, lemon juice, water, olive oil]


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