scrambled eggs

funeral

moroccan love

2 teaspoons paprika

1 teaspoon ground cumin

1 teaspoon ground ginger
1 teaspoon tumeric
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground pepper

2 Tbsp olive oil

3-4 lbs chicken 
Salt

3 cloves garlic, minced
1 onion, chopped

The peel from 1 preserved lemon, rinsed in cold water, pulp discarded, peel cut into thin strips
1 cup green olives, pitted
1/2 cup water
1/2 cup raisins

1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley

(source)

I made this last Friday in a pot. I used chicken drumsticks, bought by my dear friend since she has so many points, and marinated them overnight with the mentioned spices in between eating a dinner of shin ramen and milk (bad idea) and writing a paper. I caramelized the onions in the pot, browned the chicken in a pan before transferring them into the pot, threw in the olives and raisins, squirted some lemon juice which was a poor excuse for real lemons and put it on low heat. It was surprising how much liquid came out from the chicken. It tasted great, like liquid smoke, as Luke put it. And taste got better as the liquid reduced. Couldn't really taste the lemon, but the olives and raisins were a nice touch. All in all, the dish made me feel warm and fuzzy on the inside but not quite warm enough.

No photo, I forgot to take one. 

I figure I should start writing about my adventures with food, after reading Luke's blog, since that's pretty much what we look forward to every week, cooking on the weekend.