Seasons and priorities change, people come and go but one thing remains, I am still as passionate about food and cooking. I came across this recipe for a Moroccan inspired chicken dish served with spiced cous cous in Stephanie Alexander's "A Cook's Companion" cookbook, page 295. Not having travelled to Morocco, this dish gave me a good snap shot to the depth of Moroccan culture. My top tips for recreating this dish:
1. Cut pumpkin and carrots into consistent cubes - it helps the vegetables to cook evenly.
2. Use chicken drumsticks instead of chicken thighs - chicken bones add more flavour to the stock.
3. Ghee is clarified butter.
Go forth and conquer!
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