Moroccan Dinner

Okay, here it is. Buried under the olives and garbanzo (chickpea) beans and olives are chicken thighs that were coated with a mixture of honey and olive oil and spices. After browning them, they go in the Tagine, with broth, and the beans and tomatoes and olives and then cooked in the oven for an hour. Then I had couscous and the cucumber/tomato/onion chopped salad made with a bit of lemon and olive oil and some added sugar to tone down the lemon. Last night I made the orange cake which is Moroccan dessert, although I think to be truly authentic it should be made with ground almonds. It is traditionally served plain, like this, but I bowed to American tastes and got some Cool Whip ( artificial whipped cream) as it is a bit dry. You can see we tried it out last night to make sure it was edible. It was! Bill, patted me on the back and said "Good job! I like it." Thought I should write this down to preserve this moment in history. Even our son, who joined us in the feast, ate it. So....for anyone who wants to give this a go here is the recipe. You don't need a tagine cooker, it can be made in a dutch oven. Boy, does my house smell good!! See ya later.

Honey & Cardamom Chicken With Olives & Chickpeas