I finally decided to share my Moroccan chicken tagine recipe. I have been making it since the summer last year. Although this dish wasn’t made with traditional Moroccan cooking techniques, like preserved lemons, this one is still very reminiscent of a Moroccan dish. The yummiest part of the dish are the sweet raisins and crunchy almonds. Serve the dish with a side of couscous and your tummy will be happy. SaveSaveSaveSaveSaveSaveSaveSaveSaveSave SaveSave SaveSave SaveSave
Making any tagine can seem like an intimidating task for many. Now, add poached eggs and the perfect tomato sauce. Exactly. It’s one of those recipes that I wanted to refrain from trying but couldn’t due to how delicious it was. Like plenty of other Moroccan recipes, the Kefta Mkaouara requires various ingredients and dedication. Traditionally, the dish would be prepared in a tagine but if a tagine isn’t available a deep wide skillet would work too. Now, let’s get to making this dish.
We are so excited to post this restaurant review for our international foodies out there. Not only because the food was very delicious but because the experience was really pleasant.
The balance between work and home life hasn’t been so easy for me these past few weeks. You may have noticed in my lack of posting on the blog. It may be because of the, what seems to be a never-ending, winter. I even blogged about the negative impact winter can have on people; it’s not a good feeling. But what better way to get over this than experimenting with new foods and dishes? I call this dish Pepper Penne. I didn’t know how delicious this dish could be. When my mom made it, I couldn’t resist trying to make it myself.…
I don’t know where I read about this recipe or what was the original name. I believe I read it in or got inspired by the book French Women Don’t Get Fat by Mireille Guiliano. That was a great book but I honestly don’t remember. However, I do remember that the first time I discovered that book was the first time I discovered the delicious taste of leeks. It’s related to the onion family and I describe it as a super sized scallion. Every winter I like to make this leek soup. The first time I made it, we fell in love with the…
