Hope you’re all in the mood for a bit of the exotic to spice things up this morning! If you haven’t already checked out today’s guest post over at coco+kelley, hurry over to get the context for our Moroccan Holiday recipes. If you have, then welcome to Style Notes! Hope you’re enjoying the lates post in our From Fantasy to Fête series, & thanks for popping over to check out the menu.
Chicken Tagine with Preserved Lemons, Green Olives, & Golden Raisins
- 1 whole chicken, quartered
- 1 tsp each, turmeric, cinnamon, coriander, cumin, dried cilantro
- ½ c olive oil
- ½ c lemon juice
- 8 slices preserved lemon
- ½ c green olives
- ½ c golden raisins
- 2 c chicken stock
Preheat oven to 350 degrees.
Mix all of the dry spices together with the olive oil and lemon juice. Toss the chicken in the marinade and let sit refrigerated for at least an hour.
On medium-high heat, sear the chicken to create a nice golden crust, approximately 8-10 minutes. Make sure to turn the chicken so that all sides get the color.
Scatter lemons, olives and raisins over the tops. Pour in chicken stock and bake for 45 minutes to an hour.
Carrot Salad with Harissa, Feta, & Mint
- 3/4 pound carrots, peeled, trimmed and coarsely grated
- 4 tablespoons olive oil
- 1 crushed clove of garlic
- 1/2 teaspoon caraway seeds or about half as much, ground (I used seeds but ground them first)
- 3/4 teaspoon cumin seeds or about half as much, ground (I used the seed but ground them first, again)
- 1/2 teaspoon paprika
- 3/4 teaspoon harissa (for a solid kick of heat; adjust yours to taste, and to the heat level of your harissa) -try this brand.
- 1/2 teaspoon sugar
- 3 tablespoons lemon juice
- 2 tablespoons flat leaf parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 100 grams feta, crumbled or chopped into bits
In a small sauté pan, cook the garlic, caraway, cumin, paprika, harissa and sugar in the oil until fragrant, about one to two minutes. Remove from heat and add the lemon juice and a pinch of salt. Pour over the carrots and mix. Add the herbs and mix. Leave to infuse for an hour and add the feta before eating. With a fork.
Moroccan Mint Tea
- 1 tablespoon loose green tea
- 5 cups boiling water
- 3 to 4 tablespoons sugar, or to taste
- 1 large bunch fresh mint or spearmint
Put tea in teapot and pour in 1 cup boiling water, then swirl gently to warm pot and rinse tea. Strain out and discard water, reserving tea leaves in pot.
Add remaining 4 cups boiling water to tea and let steep 2 minutes. Stir in sugar (to taste) and mint sprigs and steep 3 to 4 minutes more. Serve in small heatproof glasses.
**traditionally served sweet, you can also try adding orange blossom water to your tea for an added sweetness
Pistachio Pavlova with Kumquats & Clementines
- 155 grams egg whites
- pinch of salt
- 155 grams sugar
- 155 grams powdered sugar, sifted
- 35 grams chopped pistachios
- 300 grams sugar
- 300 grams water
- 1 pint of kumquats
- lemon curd (store-bought or homemade)
- fresh clementine segments
For the pavlovas: Place the egg whites with the pinch of salt in the bowl of an electric mixer. Whip until peaks start forming. Slowly sprinkle in the sugar. Whip for 2 minutes until shiny and stiff.
Combine the sifted powdered sugar and the chopped pistachios and fold them into the meringue base.
Make six mounts of meringue on a sheet pan lined with parchment. Bake at 225F for about 1 hour to 1 hour and 15 min.
For the poached kumquats: Blanch the kumquats in boiling water 3 times using clean water every time.
Make a simple syrup by boiling the sugar and water together until sugar is dissolved. Reduce heat to low and add the kumquats. Simmer them on low heat with the lid half on for about 20 minutes or until soft.
Store them in the poaching liquid in the refrigerator.
To assemble: top each of the pavlovas with lemon curd, poached kumquats, fresh clementine segments, & toasted pistachios.