I love Moroccan food - it's high up on the list of my favourite food ever, particularly after I visited Morocco with Marc in 2008. It's fragrant and aromatic, yet hearty and filling, and it satisfies my desire for sweet and savoury flavours. Honestly, I could never tire of it.
We hosted some friends recently so I decided to make this easy Moroccan inspired meal. I really can't recommend it enough. It's so easy and definitely a crowd pleaser. Chicken that is sweet and savoury, syrupy and succulent, lovely couscous and a starter of filo pastry parcels. Yum!
I won't give precise instructions, because it's as simple as this: you don't need them. It all depends on the quantities. What matters are the ratios. 50% soy sauce, 50% honey, one or two chopped peppers, a pinch of chilli powder, turmeric and cinnamon to taste, 10 or so chopped tomatoes, a chopped onion, one or two tablespoons of oil, half a cup of water, 5 cloves of garlic and you are done! Mix together, put in an oven dish with the chicken and put in the oven as you normally would for chicken (around 200 degrees celsius for 50 minutes).
We know how easy this is to make. Follow the instructions on your pack, normally involves either simmering in water for 5 minutes or leaving in a covered bowl with hot water for 10 minutes. I add a few scatterings of turmeric to give a yellower hue to the couscous. Soak a handful of raisins in water and add to cousous. Fry a tin of chickpeas until they are slightly browned and mix in. Salt and pepper to taste.
Filo pastry squares:
You can fill these as you like! You can make them veggie if you prefer - I use chicken and vegetables.
Cut of chicken breast into small pieces. Fry with onion and garlic until onion and garlic until are soft and brown. Add very finely chopped vegetables and continue to fry for two minutes. Season with chilli powder, cinnamon, turmeric, honey, salt, pepper, lots and lots of chopped parsley. Wait to cool.
Lay out a few sheets of filo pastry. Dollop a tablespoon or two of the now cool mixture into the centre of the filo sheets and fold to make triangles or squares, using sunflower (or similar oil) to bind the filo pastry at the ends.
Fry in a frying pan right before serving with fresh parsley sprinkled on top.
I love serving this with mediterrannean salads. My favourite is chopped parsley, sweet baby tomatoes, olive oil and freshly squeezed lemon. So refreshing.
You could use lettuce, pomegranate seeds and pitta croutons (cut pitta bread into small squares and fry).