Spooky Meal.

Halloween 2012. Katy started out the night dressed as a Vampire. The end of the night came and she morphed into a Candy Corn Hippy Clown... gotta love Halloween!

We enjoyed our first meal in Morocco last night. So delicious. Well, at least for Andy and I. The girls reacted as if they were scared to even try it. I made them have one bite. And then the oven was preheated and ready to throw a frozen pizza in the oven.

It was Beggars Night so everyone was busy preparing their costumes and gathering their loot bags. Katy went as a Vampire this year. Crazy. You would think having three girls, costumes would start repeating themselves. Why couldn't she be a fifties girl in a poodle skirt? We have that costume already! Or a clown or a football player? It's funny how kids choose their costumes. And so, another costume thrown into our costume bin after Halloween 2012.


Andy played his role as Dad walking around with the other neighbor Dads while the women handed out candy. This year, Hannah was my candy girl. While I roasted Pumpkin seeds and visited with Gramma Jane. Elie and her friend, Maddie decided to give it one more try at trick-or-treating. At age 13, when is it too old to be a kid? Always such a cozy night on Beggars night. Everyone participating in their own way, all for the same cause. Giving candy. Taking candy. Protecting the children. Cooking.


Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine
Ingredients
6 large boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 3 lbs)
1 tablespoon flour or 2 tablespoons cornflour
2 large onions, chopped
3 -4 garlic cloves, chopped finely
1 -2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix (or make up spice mix below)
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper
chopped fresh coriander, to serve (Cilantro) OPTIONAL
2 carrots, peeled & diced (optional)
1 preserved lemon, chopped into small wedges (optional)

Directions:
PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!

1. Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes. 
2. Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey &tomato paste & mix well. 
3. Add herbs,spices & finely chopped ginger with salt & pepper to taste. 
4. Finally add tinned tomatoes & mix well. 
5. Pour the above tomato,onion & spice mix into slow cooker or tagine. 
6. Add chicken & chickpeas & mix well. 
7. Add dried apricots making sure they are covered by juice. (Add the carrots if using.). 
8. Give it a gentle but good stir to mix everything together well.

Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).

If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.

Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.

Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.