Warm up with North African flavours

This month, I am on a culinary journey around the Mediterranean.

North Africa cuisine has yet to permeate Atlantic Canadian food culture, or North American for that matter. While it remains a mystery to many of us it shouldn’t be seen as intimidating. While the Moroccan table is full of spices the food itself isn’t spicy. The spices tend to be fragrant with cinnamon, cumin, paprika, saffron, ginger, coriander and paprika, amongst others, figuring prominently in dishes from Northwestern Africa. The Moroccan spiced blend ras el hanout, which is often a blend of up 12 spices, form the base of many dishes.

As for creating a Moroccan meal to entertain friends and family, guests should be greeted with a variety of appetizers, olives and salads. The main dish should be something to share, such as pastilla (sort of a Moroccan version of chicken pot pie) or tagine. The latter is a classic dish comprised typically of a protein, such as lamb or chicken, baked with spices and fruit such as lamb with apricots, or chicken with lemon, although I tend to use dried fruits such as apricots and raisins, regardless of the main ingredient. For dessert, serve fresh fruit and almond cookies (ghriba).

North African Spiced Olives

• Makes 2 jars

3 cups mixed olives

1 lemon, zest, juice

1 tablespoon harissa*

4 cloves garlic

4 sprigs thyme

1/2 cup olive oil

Directions: Toss olives with lemon zest and harissa. Place in mason jars. Add 2 cloves garlic and 2 sprigs thyme to each jar and equal amounts of lemon juice and olive oil. Seal and let marinate for 48 hours before serving.

Eggplant Dip (inspired by Zaaloouk)

2 eggplants, peeled, cubed

5 tablespoon olive oil

2 tsp salt

1 tsp each paprika, cumin

4 cloves garlic, minced

6 vine ripened tomatoes, peeled, seeded, chopped

Fresh cilantro, chopped, to serve

Pita, or other flat bread, to serve

Directions: Preheat oven to 400 F. Toss eggplant with garlic, 3 tablespoons olive oil and salt. Roast for 40 minutes, or until soft. While the eggplant is roasting place remaining olive oil in a pot set over medium-low heat. Add paprika, cumin and garlic. Sauté until fragrant (about 30 seconds). Add the tomatoes. Bring to a boil and then reduce to a simmer. Simmer for 30 minutes. Add the roasted eggplant. Mash with a potato masher. Finish with cilantro. Serve warm with pita bread or crusty bread.

Grilled Carrots with Chermoula Sauce

• Chermoula Sauce recipe by Chef Greg Burns, GIO

Ingredients (sauce):

3/4 cup olive oil

1 shallot, minced

1 garlic clove, minced

2 tsp coriander

2 tsp cumin

2 tsp paprika

1/2 tsp turmeric

2 tsp red chili flakes

1 cup chopped parsley

1 tsp kosher salt

1/2 lemon, zest and juice

Ingredients (carrot salad):

2 bunches carrots, peeled, sliced lengthwise, carrots tops washed and reserved.

2-3 tbsp olive oil

Carrot top pesto*

4 tbsp pine nuts, lightly toasted

Microgreens, optional, for garnish

Directions: To make the sauce add 2 tablespoons of olive oil to a small saucepan set over medium heat. Add 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 medium-high 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.