The hectic Christmas season is over but the guests still keep coming and coming because the Cape, at this time of the year, is the most magically beautiful place on earth. As February approaches, the weather just keeps getting better and long, perfect days melt into long perfect evenings – which means that entertainment simply has to be taken outside. We’re all back at work but because we’re in the Cape we’re still glowing in the aftermath of Christmas and none of us really feel like spending too much time in the kitchen, so let’s take a look at another African country for inspiration. Morocco, on the northern coast of Africa is famous for it’s outstanding food and here, cooking is divided into two specific categories – more formal, for important guests (no women may be present) and where highly qualified chefs are used. The host doesn’t eat with the guests at all – he supervises the banquet with the male members of his family and his male servants. The men squat on thick pillows around low, exquisitely inlaid tables – firstly perfumed water is poured over 3 fingers of their right hands, the host claps his hands and the meal begins. It only ends when nobody can eat any more at which point a silver ewer with perfumed water is provided once more so that the guests can clean their mouths and hands again – then thanks is given to Allah. The more informal meal is prepared by the women who spend hours (even days) in the kitchen – there are no chairs in the kitchens and they only have folded carpets on which to sit. The highly spiced food is usually served with bread, slices of melon, watermelon or cantaloupe speared with toothpicks and couscous. Remember that Moroccans eat with their hands. Today we chose to feature an unusual dish, made slowly but rather more quickly than in Morocco. However, should anyone want to have a Moroccan party – please write to us and we’ll help with a menu and advice.
Ingredients
- 4 large organic chicken quarters
- 1,6 kg fresh Italian tomatoes, peeled, seeded and roughly chopped
- 50 ml honey
- 60 g blanched almonds
- 30 ml sesame seeds
- 30 ml sunflower oil
- 30 g butter
- 1 large onion, grated
- 1 large clove garlic, crushed
- 1 generous tsp cinnamon
- 1 generous tsp cumin, dry roasted and ground
- 1 tsp ground turmeric
- ½ tsp ground ginger
- Salt and freshly ground black pepper
Method
- Heat the oil and the butter in a large flameproof casserole/deep saucepan and then add the chicken and cook over medium heat for about 3 minutes until it is golden brown.
- Now add the onions, the garlic, the cinnamon, the cumin, the turmeric, the ginger, the tomatoes and season to taste with salt and pepper – heat gently until the tomatoes start to bubble.
- Lower the heat, over and simmer gently for an hour, stirring and turning the chicken occasionally until is cooked through.
- Transfer the chicken pieces onto a plate but continue cooking the tomatoes until the sauce has been reduced to a thick puree – stir frequently so that it doesn’t stick to the bottom of the saucepan.
- Stir in the honey, cook for a minute and then return the chicken to the saucepan and cook for about 2 – 3 minutes to heat through.
- Dry fry the almonds and the sesame seeds or toast them under the grill – if you choose the latter option, keep an eye on it the whole time.
- Transfer the chicken and the sauce into a serving dish, sprinkle with the almonds and the sesame seeds and serve with Moroccan corn bread and a glass or two of the Rhinofields Reserve Merlot from Durbanville Hills or for those of you that insist on drinking white wine at this time of the year, why not try the Viognier from Elgin Vinters.
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This post was written by:
Jacoba Budden- who has written
71 posts on the WineCountry Blog. Jacoba's fascination with food began at a very early age and in her travels found herself gravitating towards a kitchen whenever it was possible. She traveled extensively in the past 30 years and food as well as it's history, eventually, became an all consuming obsession. Today she lives in Somerset West and when she's not studying and writing about food, she's a free lance food critic.Author's web site: Just Food Now
