Moroccan cuisine is considered to be one of the most diversified cuisines in the world. This is because for centuries Morocco has been very interactive with other nations and has embraced and integrated many different cultural influences, not only in its foods but its art, music and literature. One of Morocco’s top priorities has been to protect and preserve its diverse legacy and culture. Moroccan cuisine is primarily Berber-Moorish, but is also influenced by Europe and the Mediterranean in some of its techniques and flavors. Spices are used extensively in Moroccan cooking. Meats, vegetables and dried fruits are a common food combination, as represented in today’s dish. While beef and lamb are eaten, chicken is the most widely eaten meat in Morocco. The national dish is couscous topped with meat and vegetables.
==>Ingredients:
2 tablespoon olive oil
1 small onion, diced
1 tablespoon garlic, minced
1 tablespoon ginger, grated
1 lb chicken breast, diced (vegetarian/vegan: use 3 extra cups squash and an extra can of garbanzo beans)
2 teaspoons ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon ground cinnamon
1 cup water
3 chicken or vegetable bouillon cubes
1 (15 ounce) can garbanzo beans, drained
1 tablespoon harissa (or less if you prefer less spicy) (or other red chile paste)
1½ tablespoons honey (vegan: substitiute agave syrup)
⅓ cup dried apricots, chopped
⅓ cup raisins
⅓ cup slivered almonds
½ of a preserved lemon (click for instructions) or 2 tablespoons fresh lemon juice (not remotely the same thing, but you can use it in a pinch)
4 cups butternut squash (or sweet potatoes or pumpkin), peeled, seeded and cut into bite sized pieces
Salt to taste
Extra slivered almonds for garnishing
For the couscous:
2 cups water
2 tablespoons butter
1 chicken or vegetable bouillon cube
2 cups couscous
==>Instructions:
Heat the oil in a large Dutch oven. Add the onion and saute until translucent, about 5 minutes. Add the garlic and ginger and saute for another 2 minutes. Add the chicken, turmeric, coriander, cumin, and cinnamon, stir to combine, and saute until the chicken is no longer pink.
Add the water, bouillon cubes, chickpeas, harissa, honey, raisins, almonds, and preserved lemon. Stir to combine. Bring it to a boil, reduce the heat to low, cover and simmer for 10 minutes.
Add the butternut squash, stir to combine, return to a simmer, reduce the heat to low, cover and simmer for another 25 minutes, or until the squash is fork-tender.
Garnish with some slivered almonds and serve with the couscous.
To make the couscous:
Bring the water to a boil in a medium saucepan. Add the butter and bouillon cubes and stir until dissolved. While the water is still boiling, add the couscous. Turn off the heat, cover, and let stand for 10 minutes. Fluff with a fork and serve.