This is a great accompaniment to the Moroccan Chicken with Apricot Glaze, but can really be served with anything for a change of pace. You can also double the recipe and bring it as a side dish to a potluck dinner, and it is good served hot or cold. Continue reading
This chicken recipe is spicy in an aromatic way without having a lot of heat. The Moroccan flavours are actually a little on the sweet side, which is further enhanced by the Apricot Glaze.
This recipe makes about 1/4 of a cup of spice mix. You can store it in an airtight container and keep it for about 6-12 months. I usually buy the spices at the bulk food store so I can buy only the amount I need, but I usually make more so it will last for several recipes. Continue reading
I’m a little food obsessed. I always have been. I don’t eat to live; I live to eat. I’m not a professional chef. At best I’m an interested amateur, a home cook with some knowledge and skills. What I am, though, is a planner. I like to know what’s happening, what’s coming up, and what might happen, so I can plan accordingly.
X-Rated Food 