Ras el Hanout is a mix of earthy spices resulting in a very vibrant spice mix which can be used across various dishes. I decided to make a Ras el Hanout chicken potjie over the coals, and serve it with fried butternut and aubergine couscous.
I decided to cook Moroccan food for date night last week as my preserved lemons were a month old and finally ready to use. I love Paul Wolfert’s recipes so decided to make her Chicken with Preserved Lemons and Olives for our Moroccan date night.
This is a classic traditional Moroccan tagine recipe. I won’t call my effort a tagine though as I did not cook it in a tagine pot. Every time I pass Le Creuset I want to buy one but then I hear the “but how often will you use it” voice in my head.
Winter has finally arrived in Cape Town and I wanted to make some comfort food for this week’s date night.
Few things say comfort food more than a slow cooked stew, so I decided to make a Moroccan lamb tagine.
Got some kudu neck from a friend of mine and decided to make a potjie with a bit of a Moroccan slant to it.