When Nancy of Food Tastes Yummy asked me to do a Christmas post for her blog, I wanted to do a Date and Walnut Bars which is commonly known in the Philippines as Food for the Gods. I have no idea where the name came from but these bars are absolutely rich and dense. But I couldn’t find any dried dates at all in every grocery store and it only means that everyone is making the same thing for Christmas.
In the end, I am thankful that I couldn’t find any dried dates; otherwise I won’t be able to do this wonderful rich, moist and decadent chocolate cake that is simply and seductively irresistible. Christmas is not the same without a chocolate dessert. I just love the rustic look with its cracked surface but they can be turned into an elegant dessert by simply serving it with whipped cream, vanilla or cranberry ice cream. You may also cover it with a shiny coating of ganache. But you could also eat it straight from the fridge. :) And I don’t need to tell you that is cake is high in calories and fat but the best part is a little bit (smaller than the photo) goes a long way just enough to satisfy your sweet tooth. In my recipe for Nancy, I wrote unrefined cane sugar (Sucanat or Rapadura) but you can use other unrefined and unbleached sweeteners. Diabetics could also have a few bites for as long as you use a really good quality dark chocolate.
I met Nancy through Twitter and I noticed that when I visited her site, her blog is a team up with her husband who takes care of the beverage side. To make this dessert extra special, Nancy will make this dessert while her husband Matt will choose a dessert wine to complement this cake. It’s just perfect for the occasion.
Mary’s blog site Keep Learning and Keep Smiling is about cooking simple and delicious meals for her family and friends. You’ll notice that Mary is blogging her dishes every single day and that’s what she cooks and serves her family. How I wish she can cook for me everyday just like daddy used to cook for us. Check out Mary's blog for easy to prepare dishes for the whole family without the complication but only made with a sincere heart and pure joy for the people she loves.
For my guest blog post, I shared a recipe that my brother purposely asked me to do, which is a Chickpea and Celery Soup with Celery Pesto, along with a speech that I partly wrote for him for his wedding day a few weeks ago. So, check out my guest post and recipe at Keep Learning and Keep Smiling. Hope you like it.
Another Guest Post
Erica of My Columbian Recipes also asked me to guest post on her blog and I submitted my Sesame and Bonito Flakes Crusted Tofu which was posted last November 28. Inspired by her grandmother, Erica’s blog is full of wonderful recipes from Columbia and all over the world. So, make sure to visit her site to discover interesting and delicious Columbian flavors.
Health Blogger Award
Eleven months has just gone by. It’s officially December and you still have two weeks to vote for me for Health Blogger Award at Wellsphere. I know that it is quite taxing for some people to sign up. Wellsphere explained to me that they require people to sign up to avoid multiple votes by a single person and to avoid this awards to become a popularity contest. Just click “Help Me Win” on the upper right column and it will direct you to their site. Unfortunately, I still need more than 170 votes. For those who have voted for me with their encouraging words, thank you.
Thank you very much Mary and Erica for inviting me to be your guest on your blog. Until next time.
One of my dreams is to visit Morocco one day. Okay, let’s dream bigger than that. I actually want to travel the world. It’s probably everyone’s wish list at the moment, right? Well, someone asked me what cuisine I'm specializing. The moment I heard that question, my mind went blank. You’ve go to be kidding me. I absolutely have no idea. To specialize in a particular cuisine, you have to move to another country and learn about their food. That’s not all, you have to learn about their culture and traditions, shop at the farmer’s market, know what’s in season and mingle with the locals. And you have to stay long enough to dedicate yourself to their cuisine until it becomes second nature. It sounds like a great plan. You may not stay in a particular country long enough but visiting a foreign land is one of the best ways to learn about life.
The inspiration for this dish is the use of earthy spices, the addition of olives and dried fruit as well as of chickpeas and herbs. They are really great for a gloomy day to perk up your spirits. This is not a traditional recipe but I’ve always love the diverse cuisines of Moroccan flavors which is a mix of different influences from the Arabs, African, Mediterranean and the Middle East. I have never been to Morocco and never had eaten in an authentic Moroccan restaurant but the exotic and sophisticated Moroccan food and culture is simply irresistible.
For this dish, I’m using some chicken thighs which are cheaper than lamb. If you’re going to remove the skin after cooking, season the chicken meat under the skin as well. But I completely seasoned the skin as most of the spices will blend into the sauce. That’s right, leave the skin on as they provide good flavor. Don't be afraid of fat from meat. They may contain saturated fat but they are also important for our body in moderation. You can also add the spices while you’re sweating your onion and just simply season the chicken with salt and pepper.
Some people hate olives but I love them. The secret to loving olives is to combine them with other ingredients and the dried apricots which are sweet, goes well with it. If you happen to have some preserved lemon prepared, that would be a great addition too. And braising is such a wonderful cooking method as it allows the dish to cook slowly to blend all the flavors. Here's a video lesson from Rouxbe Online Cooking School about braising.
Instead of couscous, I am pairing this with millet which I happen to have in the fridge. I also find that the millet is fluffier the next day. So, after cooking the millet, allow them to cool quickly and store in the fridge covered, and steam the millet with a little bit of water the following day. The result is still fantastic.
Moroccan-Inspired Braised Chicken
1 tsp smoked paprika 1 ½ tsp ground coriander 1 ½ tsp ground cumin ½ tsp ground cinnamon 1/8 tsp cayenne pepper or to taste unrefined sea salt fresh cracked black pepper
8 bone-in chicken thighs
2-3 tbsp extra light olive oil or grapeseed oil
1 onion 2 cloves garlic 1-inch piece fresh ginger root ½ cup dry white wine 2 tsp tomato paste ½ cup sulfur-free dried apricots ½ cup kalamata olives 1 cup cooked chickpeas 1 can 14-oz chopped tomatoes (400g) ½ -1 cup chicken stock 1 tbsp honey 1 bay leaf
1/4 cup cilantro leaves 1/4 cup mint leaves
To prepare the chicken thighs, combine the paprika coriander, cumin, cinnamon and cayenne in a small bowl. Then, wash and dry the chicken thighs and trim off the excess fat and skin. Place in a sheet pan and season the chicken on both sides with the spices, salt and black pepper. Let stand for 5 minutes.
To brown the chicken thighs, heat a large heavy-bottomed pan with lid. When the pan is hot, add enough oil to coat bottom of the pan. Add the chicken, skin side down and cook until the chicken is brown on both sides, about 10 minutes total.
Once all of the chicken has been browned, turn off the heat, remove the chicken from the pan and set aside. Drain some of the excess oil and reserve the untouched pan for later use.
To cook the sauce, peel and chop the onions, emince the garlic (see video below) and mince the ginger. Cut the apricots in half, pit and halve the olives. Measure and gather the white wine, tomato paste, cooked chickpeas, canned tomatoes, chicken stock, honey and bay leaf.
Alternatively, you can also braise the chicken in a 350 degrees Fahrenheit (175 degree Celsius) oven for about 30-40 minutes or until the chicken is fork tender.
Once the dish is ready, season to taste with salt if necessary and let the dish sit for about 10 minutes before serving.
To serve the dish, remove the cilantro and mint leaves from the stem and roughly chop. Sprinkle over the dish and serve with steamed millet, couscous, soft polenta or pasta and an antioxidant salad.
Professional cook, holistic nutritionist, amateur photographer, expectant traveler, aspiring food/nutrition writer, culinary/nutrition instructor and cookbook author. I am also a frustrated professional dancer and a violinist, two dreams that I still want to achieve during my lifetime.
I created this blog because I want to do something for myself after taking care of my father for almost 4 years. This blog is about food, cooking, health and nutrition and anything between wellness and well-being. My goal is to awaken the society to a new and fresh interest in nutrition in its simple, natural and holistic approach. If you have any questions, suggestions or comments, please feel free to email me or post a comment below. Don't be shy.
