Monthly Archives: April 2012

Moroccan style dinner :)


Once in a while I feel like doing something different, and as I don’t cook Moroccan so often- I decided to make it the other day. It gives me the feeling of instant exotic holiday 😉

I am aware that my ”Moroccan” cooking isn’t exactly 100% true to the original, so forgive’s just my take on this cuisine.

I’ve decided to make a sort of a couscous pilav , with apricots and almonds..alongside ras el hanout  &honey chicken, with a refreshing salad of tomato and cucumber in a coriander yoghurt. It may sound complicated- but it’s not. I made it in under 30 min. so here’s what you’ll need:


Portion for  5 people:


275g of couscous

500ml of chicken stock

2-3 handfuls of dried apricots- chopped

A handful of dried prunes- chopped

50g of flaked almonds

A tsp of cumin powder

A tsp of paprika powder

A tsp of coriander powder

A tsp of chili powder


For the honey  & ras el hanout chicken:


4 chicken fillets- dicec

2 tbsp of honey

1 tbsp of soy sauce

1 tbsp of ras el hanout spice mix (available in the supermarkets and specialty shops)

25g of flaked almonds

Salt to taste

Handful of fresh coriander

3 cloves of garlic-crushed


For the salad:

2 tomatoes- diced

Half a cucumber- diced

3 spring onions- chopped

Handful of coriander-chopped

Salt and pepper to taste

3-4 heaping tbsp of turkish or greek yoghurt



Now, I imagine that the list of ingredients is long, but I promise you the whole thing is really easy to make. Start with the salad: just mix everything together, tomatoes, cucumber, spring onions, corriander. Season it to taste and add the yoghurt. Let it chill as you get on with the rest.


For the couscous pilav- throw the chopped fruit and almonds into a dish along with your couscous and your spices. Fork the couscous through to make sure the seasoning is evenly distributed. Bring 500ml of stock up to the boil and pour over the couscous. Fork through, put a plate on top of your dish and let it steam for 5 min. when its ready just fork it through again (do not use a spoon, only fork is allowed) and add maybe a tbsp of olive oil to prevent it from sticking.


For the chicken: season it to taste with salt, pepper and soy sauce(it will give the chicken a bit of colour) add the ras el hanout spice mix and the garlic. Heat the pan well, throw the chicken in and let it cook. Half way through the cooking process add the honey and a bit of water (about 3-4 tbsp) that’ll create nice sauce). When the chicken is cooked-add the almonds and the coriander. Done!