Cooking with Love: My Journey to Flavourful, Healthy Dishes
Throughout my 30 years in the culinary world, I have had the joy of preparing meals for countless people. Every time I serve a dish, I am greeted with awe and appreciation.
Oh my God, how did you cook that? That’s amazing!” My response is always the same: “I haven’t done much; it’s all about using fresh, seasonal ingredients handled with loving hands.”
The Heart of My Cooking Philosophy
The Joy of Fresh Vegetables
Fresh vegetables are a staple in my kitchen, and I advocate for their raw consumption whenever possible. Greens like spinach, peas, cucumbers, and capsicum can be enjoyed in salads or integrated into cooked dishes without losing their vibrant taste and nutritional value. I often say that the best way to enjoy vegetables is to keep them close to their natural state—crisp and colourful.
Mastering the Art of Seasoning
One of the most important skills I’ve honed is the art of seasoning. For instance, when cooking a steak on the BBQ, understanding how to mix salt and pepper in balanced proportions is crucial. Once you master the perfect seasoning, every dish becomes a flavour sensation. I often use a 3:1:3:1 ratio in my recipes—equal portions of protein, carbs, and vegetables—enhanced with nuts and seeds for texture. To finish, I like to add a fruit or vegetable chutney or relish, providing an exciting contrast to the dish.
Embracing Fresh Herbs
Fresh herbs are my secret weapon in the kitchen. They elevate dishes with their aromatic flavours, and I use them generously to complement the main ingredients. By avoiding unnecessary salt and sugar, I let the vibrant tastes of olive oil and herbs do the talking, ensuring that every bite is both delicious and wholesome.
Conclusion: Cooking with Heart
Cooking is not just about feeding the body; it’s about nourishing the soul. My approach is to create meals that reflect love and care, using fresh ingredients and thoughtful preparation. When you cook with passion and respect for your ingredients, the results are always amazing.
As I continue to share my culinary creations, I invite you to experience the difference that fresh, flavourful cooking can make in your life. Join me in embracing the beauty of simple, healthy meals that celebrate the essence of good food.
Moroccan Lemon Chicken with Preserved Lemons and Olives, Served with Saffron Couscous
This Moroccan Lemon Chicken dish is a perfect embodiment of my cooking philosophy—utilizing fresh, seasonal ingredients and balanced flavours. The combination of tangy preserved lemons and briny olives creates a harmonious blend that highlights the natural flavours of the chicken. Served with aromatic saffron couscous, this dish is both comforting and nourishing.
Ingredients:
For the Chicken:
- 4 chicken thighs (bone-in, skin-off)
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 1 cup chicken broth
- 1/2 cup green olives, pitted
- 1 preserved lemon, rinsed, flesh removed, and rind thinly sliced
- Fresh parsley for garnish
For the Saffron Couscous:
- 1 cup couscous
- 1 1/4 cups chicken or vegetable broth
- A pinch of saffron threads
- 1 tablespoon olive oil
- Salt to taste
Instructions:
- Prepare the Chicken: In a large skillet, heat the extra virgin olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the skillet, skin-side down. Sear until golden brown (about 5-7 minutes), then flip and cook for an additional 5 minutes. Remove the chicken and set aside.
- Sauté the Aromatics: In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes. Stir in the cumin, coriander, cinnamon, paprika, and turmeric, cooking for an additional minute until fragrant.
- Combine and Simmer: Return the chicken to the skillet and pour in the chicken broth. Add the preserved lemon rind and olives. Bring to a simmer, cover, and reduce the heat to low. Cook for about 30 minutes, or until the chicken is cooked through and tender.
- Prepare the Saffron Couscous: While the chicken is cooking, combine the chicken or vegetable broth and saffron in a saucepan and bring to a boil. Remove from heat and stir in the couscous, olive oil, and salt. Cover and let it sit for about 5 minutes. Fluff with a fork before serving.
- Serve: Plate the saffron couscous, then top it with the Moroccan lemon chicken, spooning the flavourful sauce over the top. Garnish with fresh herbs.
This Moroccan Lemon Chicken with preserved lemons and olives, served alongside saffron couscous, embodies the essence of my cooking philosophy—using fresh, high-quality ingredients, perfect seasoning, and a touch of love. It’s a meal that brings comfort, nourishment, and a celebration of flavours to your table.
Food is a powerful connector, a culture in itself. Growing up in Morocco, I experienced firsthand how food brings people together.