Eat Moroccan 

Three recipes with an exotic flavour


Easy Chicken Tagine

Simple one-pots are perfect for the busy cook. This chicken tagine is great eaten with tabbouleh (cous cous) for something a bit more filling.












Ingredients        Serves 4

2 tbsp olive oil

8 skinless chicken thighs, or 4 halved if large

1 onion, chopped

1 clove garlic, chopped

2 tsp grated fresh root ginger

pinch Moroccan spices (ras al hanout)

1 tbsp honey

400g carrots, cut into sticks

small bunch parsley, roughly chopped (optional)

lemon wedges, to serve


Heat the oil in a large, wide pan with a lid, add the chicken, then fry quickly until lightly coloured. Add the onion, garlic and ginger, then fry for a further 2 mins.

Add 150ml water, the spice, honey and carrots, salt and pepper, then stir well. Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender. Uncover and increase the heat for about 5 mins to reduce the sauce a little. Sprinkle with parsley and serve with lemon wedges for squeezing over.



Tabbouleh (couscous)

This classic and well-loved Middle-Eastern dish is perfect to serve with fish, meat or chicken


Ingredients      Serves 4 

 250g couscous

4 vine-ripened tomatoes

half a cucumber

1 bunch spring onions, sliced

2 x 20g packs fresh parsley

grated zest of a lemon

6 tbsp olive oil

2 tbsp lemon juice

1 crushed garlic clove




Prepare the couscous: Put the couscous into a large bowl. Pour over enough boiling water or stock to just cover the grains, and stir. Cover with a plate or cling film and leave to stand for 5 mins until all the liquid has been absorbed. Separate the grains by roughing them up with a fork.

Finely dice the vine-ripened tomatoes and the cucumber. Slice the spring onions and finely chop the parsley, then add everything to the couscous with the grated zest of a lemon.

Whisk the olive oil, lemon juice and the garlic with    plenty of seasoning and drizzle over the couscous. Toss well and serve with some grilled fish, meat or chicken.


Hummus recipe     I     Serves 4 

make your own hummus


1 can chick peas (drained)
2 tablespoons tahini paste
Juice of 1 lemon
1 clove of garlic
2 tablespoons of olive oil
Half a teaspoon of salt
1 more tablespoon of olive oil (for decoration)


  1. Place all the ingredients in a food processor and combine to make a smooth paste.
  2. Taste. Maybe it needs more lemon juice or tahini or salt?
  3. Spoon onto a flat plate and sprinkle over olive oil and maybe finely chopped parsley if you like.
  4. Serve with warm flat bread or pitta and a salad.


Simple Fool-proof Bread Recipe

(Blame Liz Cousins)


Bread   flour – 6 seed or French1.5k
Warm   water1.5   pints
Sachets   yeast2
Salt2   teaspoons
Sugar1   teaspoon
Vegetable   oil1.5   tablespoons


  1. Mix everything together, using dough hook if you have one.
  2. Leave to rise in oiled bowl covered with cling film.
  3. Once well risen divide into 3 pieces and shape into loaves.
  4. Place loaves on oiled baking trays and into a hot oven 230 degrees C.
  5. Bake until bottom sounds hollow when struck.
  6. Leave to cool on a rack.




Coping with gluts: Kate’s Damson Chutney

Serve hot as an accompaniment to roast chicken, sausages or ham, or cold with a choice of meats or cheeses.

Makes enough to accompany a meal for 6-8.

Do NOT use an aluminium pan for this….


Damsons12 oz
Salt½ teaspoon
Soft brown sugar   or Shop muscovado (good rich flavour so ideal)1 heaped   tablespoon
Cider or cider   vinegar3 tablespoons
Ground ginger½ teaspoon
Garlic1 clove finely   chopped
Allspice½ teaspoon
Paprika or   pepper½ teaspoon


  1. Simmer damsons for about  5 mins in a splash of water with the  raisins.
  2. To this mix add the remaining ingredients, stir to mix and simmer for 30 minutes.
  3.  Remove stones…they usually float to the top!
  4. Reheat and stir to break down to a smoother texture if wished.


Leave a Reply

Your email address will not be published. Required fields are marked *