Moroccan Carrots

From the kitchen One Perfect Bite...As babies, my children ate orange vegetables with such abandon that they occasionally radiated a jaundiced glow. We didn't have that problem as they became older. The carrots and sweet potatoes they loved as infants became a hard-sell at the dinner table. I couldn't understand it. I happen to love carrots, but then I'm also a beet lover, so, I'm probably a poor barometer of public taste and vegetable consumption. I set out to find or create recipes for vegetables that were so appealing that they couldn't be refused. I found today's recipe, which comes from New York Magazine, while on a quest to add color to our Easter table. I traditionally make lamb on Easter Sunday. While working through the various options at my disposal, I decided to give this recipe a try. I'm so glad I did. These carrots are flavored with the spices of Morocco, and they pair wonderfully well with lamb or any plain roasted meat. The carrots, which are very easy to prepare, should be refrigerated for at least 8 hours, but be sure to serve them at room temperature.

Moroccan Carrots...from the kitchen of One Perfect Bite, courtesy of Chef Einat Admony

Ingredients:
2 pounds carrots, peeled
3 tablespoons olive oil, plus more for sautéing
1-1/2 teaspoons cumin
1-1/2 teaspoons paprika
1-1/2 teaspoons salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
3 cloves garlic, thinly sliced pinch of cayenne pepper
3 tablespoons white wine or champagne vinegar

Directions:
1) Place carrots in a large pot of cold water and bring to a boil, cooking until slightly tender but not overdone, approximately 15 minutes depending on size of carrots. Drain and place carrots in cold water until cool. Slice diagonally into 1/4-inch thick rounds.
2) In a large skillet, sauté carrot slices in olive oil until slightly brown, cooking them in small batches if your pan becomes crowded.
3) Place carrots in a bowl, add olive oil and remaining ingredients, and mix well. For best results, refrigerate overnight and serve at room temperature. Yield: 5 servings.

You might also enjoy these recipes:

Herb Roasted Carrots - One Perfect Bite
Braised Carrots and Shallots - One Perfect Bite
Creamy Carrot Soup - One Perfect Bite

Moroccan Chicken

Our final dish utilizing chicken drumsticks is inspired by the flavors of Morocco. It's relatively inexpensive and easy to prepare, though the chicken requires time to marinate. The folks who took this class split the cost of turmeric, cardamom, apricots and coconut; these items were purchased from bulk bins at a local market and they bought just what they needed for the exercise. They also used a chicken stock base instead of canned broth and shared a knob of ginger. This was their favorite dish. It cost about six dollars to make.

Moroccan Chicken

Ingredients:
8 large chicken drumsticks
1 tablespoon minced garlic
1 teaspoon grated fresh ginger
1 teaspoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground cardamom
Finely grated zest of 1 lemon
Flour for dusting
2 tablespoons vegetable oil
1 sliced onion
2 cups low-sodium chicken broth
8 dried apricots, quartered
1/2 cup shredded coconut

Directions:
1) Remove and discard chicken skin. Combine garlic, ginger, turmeric,cumin, cardamom and lemon zest in a small bowl. Rub into drumsticks. Cover and refrigerate for 2 hours.
2) Dust chicken with flour. Heat oil in a large heavy saute pan over medium heat. Add drumsticks and cook until brown. Drain chicken on paper toweling. Transfer to an ovenproof casserole dish. Set aside.
3) Add onions to saute pan; cook until softened. Spoon over chicken. Add chicken broth to casserole. Top with apricots and coconut. Cover casserole and bake for 1 hour and 15 minutes, or until chicken is tender. Yield: 4 servings.