You may be asking, how in the world is a food all the way from Morocco considered a "comfort" food? Maybe not, but I'm going to tell you anyway. Second only to chicken 'n' dumplings (a staple of my childhood), this Moroccan chicken (or tajine, as my mother calls it) brings back so many smells and memories of home. My mother worked in the restaurant industry for several years in her 20s and 30s, and because of that, she was always bringing new flavors into our home. For some reason (probably the rich combination of sweet and spicy, along with the fact that I love anything with rice and chicken), this dish seemed to stick in my head as one of the best.
This recipe, brought the tastes, not only of North Africa, but of my childhood, into my cramped Gainesville apartment. I'm a college student, and because of that, my go-to meal is usually the Steak n Shake down the street - cringe-worthy, I know. However, with only 30 minutes of prep time in the morning (because that's when we're all feeling the most productive, right?) and then 6-7 hours in the slow cooker, this meal was so easy for me to make. I had my roommates texting me throughout the day asking what was cooking, that's how good it smelled.
By the end of the day, the chicken was so tender it was falling off the bone, and I was more than satisfied with the meal I had made. 10/10 would make again.
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