Thursday’s Dish: A Yummy Trip to Morocco

We had another fun Savory Kids event this past Monday at Savory Spice Shop!* The theme was “A Yummy Trip to Morocco”, and the kids got to help make Hummus, Cinnamon Lemon Couscous and Chicken Ras el Hanout (see recipes below).

Karen Aboussie, the owner of Savory Spice Shop, began the class with tips on knife technique, plus the importance of washing hands, cutting boards and utensils when working with raw meat, all while getting the kids to tell stories about chicken: “My sister won’t eat anything but chicken!” “One time, a rooster bit my finger!”

Once they got the Chicken Ras el Hanout in the oven, the kids got to work making hummus in the food processor.

Then they got to go through the store looking for spice mixes to flavor their hummus. They chose Taco Seasoning, Mt. Olympus Greek Seasoning and Thai Red Curry, with the first two in a tie for favorite. Mmmmm, hummus.

When the chicken was almost ready, they helped measure and mix to make Cinnamon Lemon Couscous.

It was time to dig in. The chicken and couscous together were a big hit with kids and moms alike!

Another fun, yummy day at Savory Spice Shop! Join us next week for the last class in the series, Not Your Ordinary Tacos. The cost is $6 per child, and they must be accompanied by one adult. Classes are limited to six kids so be sure to register quickly, either in the store, by phone (512.524.1093) or by email to austin6thstreet@savoryspiceshop.com.

Savory Kids has been such fun, the folks at Savory Spice Shop are thinking of doing more! If you’d be interested in classes in July or the first two weeks of August, let us know by using the Comments section below.

Cinnamon Lemon Couscous

1/2 cup vegetable stock or broth

1/2 cup lemon juice

1/4 teaspoon salt

1 teaspoon Saigon cinnamon

1 teaspoon granulated onion powder

1/2 teaspoon granulated garlic powder

1 cup couscous

1 cup julienne-cut carrots

1/4 cup dried cranberries
Advertisement1/4 cup chopped pistacios

6 dates, cross-cut into circular pieces

In a medium saucepan, combine vegetable broth and lemon juice. Stir in salt, cinnamon, onion and garlic powders, and bring to a boil. Remove from heat and stir in couscous. Cover and let stand 5 minutes.

In the meantime, saute carrots in a pan for 5 minutes over medium-low heat, stirring often. Fluff the couscous with a fork and transfer to a large bowl. Add carrots, nuts, dates and dried cranberries, and stir together until evenly distributed. Yields 3-4 servings.

Chicken Ras el Hanout

1 medium onion, chopped

2 Tablespoons olive oil

3 cloves garlic, chopped

2 teaspoons Ras el Hanout seasoning

2 Tablespoons chopped crystallized ginger

4 boneless, skinless chicken breasts

2 cups chicken stock

16 dried apricots

Preheat oven to 350 degrees. In an oven-proof, lidded saute pan, cook onions in olive oil until softened. Add garlic, Ras el Hanout seasoning and chopped ginger. Cook another 2-3 minutes over medium heat, then remove to a bowl.

Salt and pepper chicken, then add to same pan used above (adding more olive oil if needed). Brown chicken over medium-high heat, about 2-3 minutes per side. Return onion mixture to pan with dried apricots and chicken stock. Cover and put in oven for 30 minutes. Yields 4 servings.

(If you need a hummus recipe, here’s mine for Light, Lemony Hummus.)

* Editor’s Note: The 6th Street location of Savory Spice Shop has closed, but as of February 2015, there is a location in the Arboretum.

Written by: Shannon Oelrich

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