Moroccan feast night.

Spiced chicken, roasted garlic and peppers, saffron couscous with raisins and pistachios, caramelized onions with roasted beets and spiced yogurt.



Chicken marinade (this tasted AMAZING!):

Toast coriander and cumin seeds (2 tablespoons of each), grind in a mortar and pestle with 2 cloves of garlic, 1 teaspoon sumac, 1 tablespoon paprika, 1 teaspoon cinnamon, a squeeze of lemon, 1 tablespoon olive oil, 1 tablespoon honey and a pinch of coarse salt. Marinate the chicken for at least 2 hours.

Roast the chicken in a 400 degree oven for about 20 minutes.  

Saffron couscous:

1 cup couscous, 1 cup chicken stock, 1 teaspoon saffron, 1/4 cup raisins and a small handful of pistachios.

Bring the chicken stock to a boil, add the saffron, raisins and couscous, remove from heat and close the lid for 5 minutes. Stir in pistachios.

Roasted vegetables:

Peel and dice 3 beets. Place 6 peppers, beets and a head of garlic on a cookie sheet, drizzle with olive oil and roast in a 400 degree oven for 30-40 minutes. Sprinkle with salt.

Spiced yogurt:

Mix 1/2 cup plain yogurt with 1 tablespoon cumin, 1 tablespoon coriander and 1 tablespoon honey.