Mastering the Moroccan Meal – Mystery Revealed
Healthy, Quick & Easy, Moroccan Chicken Curry with Spinach & Peas
Nov 8, 2009
Morocco is located on the Northwestern corner of Africa. Moroccan food is a diverse cuisine that mixes Arab, Middle Eastern, Mediterranean and African culinary influences. Spices are instrumental to the taste of Moroccan fare using cumin, cinnamon, coriander and mint on most meats and vegetables. The dishes from this exotic country are very rich and textured – reflecting its multi-cultural background. There is an air of mystery that exists regarding this exotic country, so, for the most part, many people are afraid to learn and experiment with its intriguing and seemingly complex genre of edibles. Until now…
Moroccan Meals Have Humble Beginnings
Over two thousand years ago, Nomads, a.k.a.-Berbers, were the first to inhabit Morocco. These migrants used local ingredients, such as olives, figs and dates, to prepare lamb and poultry stews. Over time, traders and conquering nations introduced new food customs. Among these travelers were the Phoenicians, Carthaginians, and Romans. Still, the most solid influence on Moroccan food preparation was the Arab invasion in the seventh century A.D. The Arabs transported new breads and other foods made from grains. They introduced seasonings such as saffron, cumin, ginger, cinnamon and caraway. They also pioneered sweet-and-sour cooking, which they had adapted from the Persians. The Moors from Andalusia in Southern Spain also influenced Moroccan cuisine. In addition, the French and the British made contributions to Moroccan gastronomy in modern times.
Unlike most other African countries, Morocco produces all the food required to feed its constituents. Many healthy, domestic fruits and vegetables are plentiful and include melons, tomatoes, oranges, potatoes and sweet & hot peppers. Other indigenous products that are especially important in Moroccan cooking are olives, almonds, dates, lemons and figs. Since this striking country sits on the coast of the Mediterranean Sea, it has an abundance of seafood. Meals are usually created around fish, lamb or poultry as beef is a rare commodity. Moroccan flat, round bread is served with every meal as well as mint tea that is sweetened while still brewing in the pot.
Now that you have mastered “Morocco 101” – try this healthy, quick & easy, chicken curry meal.
Moroccan Chicken Curry with Spinach, Peas & Onions
- 1 Large Chicken Breast cut into cubes (at least 8 oz.)
- 1 Package of Kashi Moroccan Curry Mix or substitute with 8-9 oz. of cooked “7-grains Kashi,” Couscous or Rice with a hint of ginger and coconut shavings.
- ½ of a Large Onion, diced
- 1 Large Tbls. of Minced Garlic(or more if you prefer)
- 2 Tbls. of Sesame Oil
- 1 Bag or Bunch of Fresh Baby Spinach
- 1 Cup of Frozen Peas
- 1-1 ½ Cups of Chicken Broth
- 1 Cup of Sour Cream (or Yogurt)
- 2 Tbls. of Curry Powder
- 1-2 tsp. of Cayenne Pepper
- 1 Tbls. Turmeric
- ½ tsp Cumin, ground
- ½ tsp. Cardamom
- ½ tsp. Coriander
- 1-2 tsp. Celtic Sea Salt
- Handful of chopped Dry Currents (Figs and/or Raisins, preferred)
- Cilantro, Parsley or Mint to garnish
Directions:
- Sautee Garlic and Onion with Sesame Oil in a large Wok or Skillet on high. Add Cut Chicken Breast and cook for 2-3 minutes. Turn heat down to medium.
- Pour in Chicken Broth and Kashi mixture and layer Spinach and Peas over that.
- Fold in Sour Cream (or Yogurt) and add Curry, Cayenne, Cardamom, Turmeric, Cumin, Coriander and Sea Salt. Add figs (or raisins). Mix ingredients, preferably with a wooden spoon and cook on low for about 7-10 minutes, stirring periodically.
Serve with a garnish of Cilantro, Parsley or Mint and Pita or other favorite flat bread as a side. Sweet mint Tea goes well with this dish. This recipe serves 2-3 people. Double the recipe for 4+ people.
Bon Appetite!
Reference: Encyclopedia Britannica
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