To celebrate 4th of July, we decided to do a savory cake for our starter, Moroccan chicken stew with cous cous as main and a simple mango with ricotta for dessert. Well nothing really to do with the celebration but I suddenly craved this chicken dish on Saturday morning.
After walking up and down Haji Lane numerous times for no apparent reason and roaming around the neighborhood, we got everything we needed at Cold Storage at Bugis Junction. Not the kind of chicken we wanted but oh well, we did what we can. For the cake, we used goat cheese, ham, olives and sundried tomatoes. Like quiche, it’s quick and easy to make and it’s always delicious and a bit more filling because of the bread mix. We had tomatoes (diced, pulp, fresh), olives, onions, tons of spices and rosemary for our stew and the chicken came out very tasty. It’s even better when we had it the next day because the sauce was a lot thicker.
Got the dessert recipe online somewhere (I think it was Martha Stewart). We found some ripe mangoes and added some fresh lime juice to it and layered some ricotta cheese in between to make this refreshing course to finish up our meal.
The wines we had tonight were superb. A white from Bourgogne, which was creamy, smooth with candied apricot on the palatte. The red is from Adelaide Hills with notes of tobacco, dried figs, cloves, sweet plums, herbs and charred wood. A lot going on!
A Traveler at Heart 