Written by Tamberlyn Dobrowski
Photography by Taylor Mathis
I have always pictured a dinner party in front of the fireplace with friends and good food. The cold months are a perfect time to build a fire, invite your friends and serve a family-style meal that feeds your appetite and warms your soul. With the use of bright ethnic colors, lots of candles and the following recipes, you can prepare your own Moroccan Feast by the Fire.
Appetizers
Slice naan in triangles, brush with olive oil and sprinkle with salt and pepper.Ā Bake at 350 for 10 to 12 minutes. Serve with hummus and tahini.
Slice and remove the seed from the dates, fill with cream cheese and wrap with baconĀ (I use the precooked bacon). Secure with toothpick. Bake at 400 for 5 minutes,Ā flip and bake an additional 5 minutes.
Moroccan Chicken with Green Olives and Lemon
Quick Moroccan Vegetable Couscous
Salad
Make a simple salad with greens, roasted red peppers, chickpeas, cucumbers, red onion and a simple yogurt-based dressing with olive oil and lemon juice.
Minted Blackberries with Lemon Cream
Wine Pairing from Bond Street Wines
Beronia Reserva Rioja 2010
The color is an elegant and deep garnet color with cherry rim. It demonstrates a seductive and complex nose with mature fruit dominating while combining chocolate and cinnamon over a sweet and spicy base. This wine is flavorful and smooth on the palate showing a silky sensation. The taste is fresh and powerful with notes of cocoa and toffee standing out. It is a modern wine, enveloping and complex with great keeping potential.
I made the moroccan chicken in a tangine I have and it was delicious! If you don’t have one, use a skillet or ceramic pot like le creuset works too