MORROCAN CHICKEN

Serves 4.

1 chicken, (skinned if you wish) and cut in quarters
Juice of 1 lemon 1 tbsp powdered coriander 1 tbsp dried oregano 3 cloves
garlic crushed
Good handful regular green olives 1/2 c olive oil 1 morrocan preserved lemon or
a normal one, sliced thin
Sprinkle chicken with salt and arrange in baking pan.
Sprinkle with lemon juice, coriander, oregano, garlic, and olives. Pour olive
oil over it.
Cover with lemon slices and bake at 325 degrees for 1 hour. You better cover
with baking papper the 1st half of the time.Serve with couscous or rice.

VEGETABLE COUSCOUS
( Tunisian)
Serves 4.

1 cup couscous 2 1/2 cups vegetable broth 2 cloves garlic, crushed 1/2
teaspoon cumin 1/2 teaspoon oregano 1/2 teaspoon sweet paprika powder a dash of
hot chili 1/2 cup parsley, finelly chopped , 2 courgettes (zucchini) in cubes, 2
carrots, in cubes, 2 or 3 leaves of swiss chard 2 small tomatoes, chopped 2
green onions, chopped a small can of garbanzo beans 4 tablespoons olive oil
Bring the broth to a boil. Reduce the heat and add the garlic, cumin, oregano,
parsley, and vegetables. When vegetables are ready remove them and add the
couscous after mixing with some olive oil.Stir well. Remove from the heat,
cover, and let stand for 5 minutes. Season to taste. It has to be like a rice
pilaw. Serv with the vegetables and a little thick hot chili sauce ( harissa
type or chinese type)

This can be served as the main course or with lamb, beef, chicken, even fish.
You can change vegetables to suit your taste.

LENTIL STEW
( South France )

8 oz lentils 1 lg onion, cut in big slices 2 cloves garlic, minced 1/2 lb
smoked sausage, sliced 2 bay leaves 3 carrots, sliced thick 1 tsp oregano Salt
and pepper

Rinse lentils. Place lentils, onion, garlic, half of sausage, and bay leaves in
4-6 quart stock pot. Add water to cover plus 1 inch. Bring to boil, reduce to
medium heat, and cook 1 hour.
Add carrots and oregano; cook another 45 minutes. Add rest of sausage , cook
15-20 minutes.

CASSOULET
( South France )
Serves 8.

1 lb pork sausage 3 med onions, chopped 2 cloves garlic, minced 1 can diced
tomatoes 2 tbsp chopped parsley 1 bay leaf 1/2 tsp basil 1/2 tsp sweet paprika
powder 1 cayenne chili1 tsp sugar Salt and pepper, to taste 2 cans big beans
(or boil bean half done and throw the water) 1/4 c wine vinegar 1-1/2 c bread
crumbs 1/4 c olive oil Chopped parsley

Cut sausage into slices and fry; set aside. Brown onions and garlic in fat. Add
tomatoes with juice and seasonings. Cook slowly until almost dry.
In a buttered casserole, layer beans, sausage, chicken or turkey, and tomatoes,
ending with beans. Add water and vinegar enough to come to the top layer. Cover
with crumbs; drizzle with olive oil.
Bake uncovered at 325 degrees for 1-1/2 hours until liquid is absorbed but
casserole is still moist.Sprinkle top with parsley. French add in cassoulet a
piece of duck or goose confit (keeped in their fat), if you do then use their
fat to cook.

GRILLED EGGPLANT SALAD
( eastern miterranean)
2 large round eggplants 1 clove garlic, minced 1 cup prsley, finelly chopped 2
teaspoons plain yogurt 1/4 teaspoon 5 teaspoons olive oil 3 teaspoons lemon
juice 1 teaspoons wine vinegar

Roast the entire eggplants over an open flame or under your oven grill. Turn
often in order to ensure that all sides are blackened.Keep changing its position
until the eggplant is soft (like a sponge). Once the eggplant is roasted, remove
from the flame and allow to cool. Peel the eggplant, and make a puree.
In a large bowl, mix together the eggplant, garlic, yogurt, lemon juice and
vinegar, salt and pepper to taste.
Pour the mixture onto a flat plate . Pour some olive oil over the salad. Leave 2
hours in the fridge