My fav Moroccan dish

Morocco, the culinary star of North Africa, is the doorway between Europe and Africa. Much imperial and trade influence has been filtered through her and blended into her culture. Unlike the herb-based cooking across the sea to the north, Moroccan cooking is characterized by rich spices. Cumin, coriander, saffron, chiles, dried ginger, cinnamon, and paprika are on the cook's shelf, and in her mortar. http://www.cuisinenet.com/glossary/morco.html

So, if you decide to try something exotic and different try the following recipe (it was a big hit at my party!):

MOROCCAN CHICKEN TAGINE WITH HONEY AND APRICOTS

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-about 6 lbs of chicken pieces

-2 large yellow onions

-2 sticks of butter

-1/2 tsp turmeric

-1 tsp black pepper

-2 cinnamon sticks

-1 lb dried apricots or prunes (less if you're not too fond of the fruits).

-8 tbsp honey 

-2 tsp ground cinnamon

-1/2 peeled almonds

-1 tbsp sesame seeds

-oil

In a large pot, melt the butter. Fry the chopped onions until soft, and

add the chicken, salt, pepper, turmeric and cinnamon sticks. Add enough

water to cover the chicken, about two cups. Bring to boil, reduce heat,

and simmer until the chicken is done, adding water if necessary. Remove

the chicken pieces.

Add the prunes or apricots and simmer for about fifteen minutes. Add the

ground cinnamon and the honey, stir and cook until the sauce has a

honey-like consistency. Add more honey if necessary.

When the sauce is almost ready, sautee the almonds in oil. Drain most of

the oil from the pan, and toast the sesame seeds.

Return the chicken to the pot and re-heat. Place chicken in a serving

sheet, pour sauce on top of it and top with almonds and sesame seeds.

This dish goes great with couscus.

Serve food on colorful, vibrant dishes, use lots of copper plates, pillows, cushions, place floral bouquets around the room, pour some Moroccan wine, play some exotic music (my suggestion is Buddha-Bar), light a bunch of candles and you are ready to fly on a magic carpet to enchanting Morocco.