Epicurious
by Amy Sherman
After spending a few days in Essaouira, Morocco, my culinary trip with AccessTrips has taken me to the Ourika Valley, just South of Marrakech within sight of the High Atlas mountains. One of the advantages of a culinary tour is getting to visit markets and take classes from locals. This trip even includes visits to a ceramics workshop and argan oil cooperative. Best of all, you get to enjoy meals made expressly for you.
On my first trip to Morocco, I was somewhat disappointed with the food in restaurants. One guide told me if a Moroccan invited you to a restaurant, it could be considered an insult, as traditionally entertaining is always done at home. And everyone will tell you, the best Moroccan food is found in homes, not in restaurants, and I certainly believe it.
This tour features almost daily classes to make some of the most classic dishes including couscous, tagines, crepes, and harira, a soup of tomatoes and lentils, always eaten to break daily fasting during Ramadan. We made it in a pressure cooker with a little bit of red meat rather than chicken, but you can also make it vegetarian if you prefer. If you are not traveling to Morocco, you can find 177 Moroccan recipes on Epicurious including a recipe for Harira, after the jump…
1 whole chicken breast, halved
4 cups chicken broth
4 cups water
a 28-to 32-ounce can whole tomatoes, drained and puréed coarse
1/4 teaspoon crumbled saffron threads
2 medium onions, chopped fine
2 cups cooked dried chick-peas (recipe follows), or a 19-ounce can, rinsed
1/2 cup raw long-grain rice
1/2 cup lentils
3/4 cup finely chopped fresh coriander
3/4 cup finely chopped fresh parsley leaves
In a heavy kettle (at least 5 quarts) simmer chicken in broth and water 17 to 20 minutes, or until chicken is just cooked through, and transfer chicken with a slotted spoon to a cutting board. Add to kettle tomatoes, saffron, onions, chick-peas, rice, and lentils and simmer, covered, 30 minutes, or until lentils are tender. Shred chicken, discarding skin and bones, and stir into soup with salt and pepper to taste. Soup may be prepared 4 days ahead (cool uncovered before chilling covered).
In a bowl soak chick-peas in water to cover by 2 inches overnight or quick-soak (procedure follows) and drain.
To Cook Dried Chickpeas:
In a saucepan combine drained chick-peas and water to cover by 2 inches and simmer, covered partially, 1 to 1 1/2 hours, or until tender. Drain chick-peas.
To make 2 cups cooked chick-peas begin with a scant cup dried.
Just before serving, stir in coriander and parsley.
To Quick-Soak Dried Beans
Can be prepared in 45 minutes or less but requires additional unattended time.
In a large saucepan combine dried beans, picked over and rinsed, with triple their volume of cold water. Bring the water to a boil and cook beans, uncovered, over moderate heat 2 minutes. Remove pan from heat and let beans soak 1 hour.
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