Every now and then I’ll open a magazine, watch a movie or scroll through Pinterest and I’ll see a picture of a place, a new place, a place in another place and announce to the world (or at the very least the cup of coffee sitting on my desk) “I must go there before I die or I’ll just die!”
Unfortunately for my bucket list, this phenomenon occurs much too frequently.
I already want to see every corner of France but then France and I have “this thing.” It doesn’t know it yet but we do. We’re connected and it loves me. It really does and I know someday it’ll come to realize that we were meant to be together.
But outside of France there are other places I want to see before I die. Many can be found right here on good old American soil. The Redwood Forrest, the Grand Canyon, Mount Rushmore, Yellowstone National Park, the worlds largest prairie chicken. Yes, America the beautiful. There’s so much to see but I want to see the world too. Ireland, Scotland, Praque, Austria, New Zealand, Wu Dang Mountain. Did I mention France? Ahh. my sweet France.
There is another however; a place I saw in a movie and it wasn’t even in color.
I want to go to Morocco, Casablanca to be precise.
Ah what a movie, what a place. And where did Rick and Elsa fall in love…yes go ahead say it. Yes that’s right….France!
Sure I know it doesn’t look like it did then, it’s been in color since the early 60’s so I hear and it’s progressed with technology. In spite of it all I’m sure there is still the charm and the culture is uniquely, Moroccan.
There is of course another reason to visit Casablanca. The food.
Have you ever had Harira (a soup of tomatoes, chickpeas and lentils), or Tagine or Couscous Tfaya? You really should you know, you just may love it.
I would like to put on the record that I don’t eat lamb or veal for the simple reason,
I dont eat babies, animals.
Thankfully they do eat chicken in Morocco as well and it just so happens that Moroccan chicken is an amazing dish. Not too spicy, very flavorful, very colorful. I bet Rick served it at his place. I would.
I came across several recipes for the dish and ended up working loosely off several copies. There was a minor snag, at least for writing this post, one of them had no measurements. I simply had to wing it, which is ok, I can do that but it makes it hard to put an idea of measurements on virtual paper.
Mr. Sweet Butter crooned over it so I think I can call it successful. See he loves good food the way I love France.
I did mention I love France right?
It’s just our thing.
I would love to hear some places any readers have on their bucket lists. You never know what you may learn.
Happy cooking and “here’s looking at you kid.”
(You knew I had to say it.)
- 1 large onion, halved and thinly sliced
- 1 Tbs balsamic vinegar
- 2 Tbs brown sugar
- 2 Tbs butter
- ½ C. Unsugared raisins
- ¼ C. Carrot, chopped
- 2 Garlic cloves, minced
- ½ Tsp sugar
- 4 Chicken pieces, any kind
- 2-3 Tbs Turmeric spice
- 1 C. Chicken broth
- Salt and pepper
- Lemon zest
- 2 Tbs butter
- Preheat oven to 375
- In a large pan melt butter and add onions. Cook until soft about two minutes.
- Add vinegar and brown sugar and cook until sugar dissolved and onions are translucent.
- Add raisins, garlic, carrots and cook about five minutes until soft and flavorful.
- Remove mixture from pan and set aside.
- In the same pan sprinkle a liberal amount of salt along the bottom and add chicken.
- Brown on all sides for 2-3 minutes.
- Add broth to pan and sprinkle turmeric, salt and pepper to coat chicken and simmer with lid on for 10 minutes.
- Remove chicken from pan and rearrange in a casserole.
- Top chicken with onion mixture and extra broth (1/2 cup or so).
- Cover and bake 30 minutes or until completely cooked.
- Plate the chicken with couscous or buttered herbed rice or tiny pasta. Top with onion and raisins preserving the juices in the pan.
- Add butter to the broth and stir until glossy. Spoon over chicken.
- Sprinkle with lemon zest and fresh parsley.