I'm thinking I'm really challenging myself, participating in both the Daring Bakers and French Fridays with Dorie. But to tell the truth, I'm really having a lot of fun!
I've never made Moroccan food before. Ever. This recipe is a great introduction to Moroccan cooking, as well as Moroccan eating! As with all the FFwD challenges, we're not allowed to share the recipe, but you've all gone and bought the book by now, right? Right? You should, even if it's just for this one dish. Oh my goodness--if you could smell my house over the past two days you'd be running to the bookshop right now!
This recipe starts out really simply, unless you're like Mr. Boom and myself. Essentially, eight chicken thighs are thrown into a dutch oven with onion, cinnamon, cloves, and cardamom. This concoction rests for one hour. Dorie calls it marinating; Mr. Boom says you can't marinate without liquid. I say an onion by other name...
Anyway, after an hour you stir in some stock and some more seasoning, and boil the mess until the chicken meat falls off its pretty little bones. And your whole house smells like a warm place in a land far, far, far away...
The bones are removed from the chicken, eggs are added to thicken the sauce, and then the solids are reintroduced to the liquids. This is a very happy marriage, and will result in many years of bliss (lived out on my hips, of course).
I let the chicken mixture hang out overnight, then continued on with the recipe on day two. Just because it's day two, doesn't mean the process is any less fragrant.
Toasted almond slices. Need I say more?
Now, Dorie says this dish needs no accompaniment, but Mr. Boom would have appreciated a salad or some other greenery on the side. To me, a little glass of port was the perfect little side dish needed.
And what to do with the left over filo dough? Chirp chirp made baklava, all by herself. I love that kid!
P.S. Go check out some of the other folks who made this same dish. There's real inspiration to be found over at this link!