Monday, April 11, 2011
Morrocan Chicken with Chickpeas, Almonds, & Currants
This is a lovely Morrocan dish, but unlike the original, it is much lower in fat because the chicken is skinned. The recipe is from a Time Life series of French cookbooks I bought years ago on healthier eating, and sadly lacked flavour. So I adjusted the spices and seasonings, and the resulting flavour was perfect! Subtle, delicious ...perfect with a chilled, dry rosé or white wine, or a cold Boréale Blanche white beer "on lie" from one of Quebec's excellent micro breweries!
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Hi ~ thanks for visiting my blog and commenting! I'll reply as soon as I can ~ Epi