Warm up with North African flavours

MARK DEWOLF Mark DeWolf, @drink_east, is a nationally recognized sommelier, creative director of Food & Drink at SaltWire Network, and leads food and wine tours to destinations around the world.



SaltWire Network



eggplant. Mash with a potato masher. Finish with cilantro. Serve warm with pita bread or crusty bread. shallots and sauté for 1 minute until soft. Add the garlic and dry spices and sauté for 30 seconds. In a bowl combine the chopped parsley, salt, and lemon juice and zest. Add the toasted shallots, garlic and spices to the bowl and mix. Blanch carrots in salted water for 8 to 10 minutes. Dry on paper towel. Set a griddle or cast-iron pan over mediumhigh heat. Season carrots with salt. Add olive oil to pan. Grill carrots for 2 minutes per side. Work in batches, and add more oil, as required. To plate add a few generous tablespoons of chermoula sauce to plates. Top with equal amounts of carrots. Top each with a generous tablespoon of carrot pesto, a sprinkle of pine nuts and finish with microgreens. *Blanch carrots top for 2 to 3 minutes in salted water. Set on paper towel to drain excess water. Place the blanched carrot tops, 1 tsp minced garlic, juice of 1/2 lemon, 1/4 cup toasted pine nuts, 1/4 cup grated Parmigiano-Reggiano and 3 tablespoons olive oil in a blender. Blend until smooth. Season with salt and pepper to taste. CHICKEN AND APRICOT TAGINE 6 servings • 1/4 cup flour • 1 tsp paprika • 2 tsp coriander, ground • 2 tsp cumin, ground • 1/2 tsp salt • 1/4 tsp ground ginger • 1/4 tsp cinnamon • 6-8 chicken thighs • 2 tbsp vegetable oil • 1 large onion, sliced • 4 cloves garlic, minced • 1-inch piece fresh ginger, grated • 1 tsp cinnamon • 1/4 tsp saffron threads • 1 1/2 cups chicken stock • 1 lemon, juice, zest • 1 cup dried apricots, chopped • 1 tbsp honey • Honey roasted carrots, to serve • 2 tbsp chopped parsley, to serve Directions: Mix together the flour, paprika, 1 teaspoon coriander, 1 teaspoon cumin, salt and ground ginger. Add chicken to mixture and toss. Heat oil in a Dutch oven or tagine over medium high heat. Working in batches, brown the chicken on both sides. Remove from the pan. Add the onions and cook 5 to 8 minutes, until browned. Add the garlic, grated ginger, 1 teaspoon ground cumin, 1 teaspoon ground coriander, cinnamon and saffron. Cook another 1-2 minutes. Add the stock and lemon juice. Scrape the bottom of the pan to remove any browned pieces. Return the chicken to the pan and add the apricots. Drizzle the honey on top. Bring to a boil then reduce the heat to a gentle simmer and cover. Cook 30-45 minutes until tender. Season with salt and pepper to taste. Add in lemon zest and chopped parsley to serve. Accompany with couscous or rice.