Here’s a fantastic Moroccan speciality that I’ve been having fun with lately....

It comes from a little hardback cookbook called Pan-Cooked Chicken Dishes 'Recipes from Around the World' published in 1998 by IMP Limited (which I think came free with a supermarket shop or something 😃). Anyhow, it's one of my favourite little go-to cookbooks for quick tasty recipes and you can still find it 2nd hand online 👍

One to start prepping a couple of hours ahead of time, this dish offers a tantalising blend of North African flavours. Tender chicken pieces, marinated in orange, lemon and honey, then infused with the warmth of the spices and stock 🍊🍋🫚

The dish not only fills the kitchen with an enticing aroma but also brings a burst of colour to the table with its vibrant combination of citrus and spice, particularly that colour you get from turmeric 💛

As the chicken slowly simmers, the ingredients meld together, creating a rich and flavourful sauce that perfectly complements the tender meat. My sauce is maybe a little too 'greasy' on this one, so I need to figure out what I'm doing there....but it tasted great, so I'm not too worried 😃

Pair it with couscous or rice (I did Raisin and Cinnamon Rice. Get me!) and you've got a meal that transports your taste buds straight to the bustling markets of Marrakech!  I've never been, but with flavours as delicious as this, I think I need to buy a one way ticket!

And as for Mrs Treacle's Yum Score, it's a solid ☀️☀️☀️☀️

P.S.   The original recipe includes saffron powder which I didn't bother with because it's 'more expensive than gold', or that's what they always say! Maybe next time I'll include it to see the difference it makes 👍

P.P.S.  the original recipe also suggested 2 oranges, the 2nd one for garnishing the dish at the end.  I didn't bother with this either!   Again, maybe next time....