A Brainy Gourmet Taste of North Africa...

North African cuisine is as hot as it is hot in the Sahara desert and most always cooked in a tajine. A lot of people don't know that the top of portion of the African Continent is the Sahara desert; and, the fact is... its an area as large as the United States.

Since, I am fascinated by that part of the world, I want to share some history. North African identity is complicated. As far as native Arabic speaking North Africans go (majority of the Maghrebi population) they are linguistically, culturally and politically Arab yes. 

At the same time, one cannot overlook European interests. North Africa had in various regions and countries the presence of Greek, British, Germans, and Italians as well as the strong French influence which introduced the French language as an attempt to reject any other. As far as food influences, it seems the desert prevailed and its hot.

For this dish, you will need to have: skinless, boneless chicken thighs, one glove of garlic, one purple or sweet Spanish onion, jarred roasted red bell pepper, red chili peppers or red pepper flakes, coriander and cumin. Also, you will need: Kalamata olives, diced tomatoes, yogurt and potatoes.

Saute chopped onion in 3 tbs olive oil and 1 tbs coconut oil with a pat of butter. Once browned on the edges, push aside in the skillet and add the chicken thighs (marinated in fresh squeezed lemon juice for 15 min prior to cooking).

Next, add half a jar of roasted red peppers, half a med. can of diced tomatoes, 1/2 cup of plain Greek yogurt, Kalamata olives (as many as you like), 1 tsp of red pepper flakes (or more if you like hot), 1/2 tsp cumin, 1 tsp of coriander and some dried rosemary and mint.

As this mixture simmers, boil several 'whole' potatoes and a few green beans as a side.

*serve with additional yogurt to spoon on...

~ Tutti a Tavola!





*Source ~ http://www.historyworld.net/wrldhis/PlainTextHistories.asp?ParagraphID=edl