I have a question about the recipe "Moroccan Chicken Tagine with Figs and Apricots" from danielle_centoni. What sides would you recommend serving with this recipe? I’m looking forward to making it for my daughter’s birthday this weekend.
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Margie is a trusted home cook immersed in German foodways.
I would think more about salads rather than side dishes--perhaps a combination of oranges, avocados and red onions dressed with olive oil, vinegar, cumin, and a bit of garlic. Or a Moroccan carrot salad would be refreshing. Cucumbers and tomatoes with olive oil and vinegar wiuld be appropriate, too. Or something with fresh favas--they should be hitting the grocery stores about now. And whatever you do, don't forget to serve a proper mint tea!
pierino is a trusted source on General Cooking and Tough Love.
Couscous would be traditional. But a tabbouleh would also work well. As suggested by Maedl, carrots are an excellent choice.
June is a trusted source on General Cooking.
Couscous would be my choice for a starch. I always miss a green vegetable when there's none on the plate, so if I were you I'd choose one that she likes.
Barbara is a trusted source on General Cooking.
I've made this about four times. A citrus salad is nice with it. So is couscous, as pierino pointed out. Last time I served it with roast butternut squash(because I was cleaning out the fridge), and the sweet squash and Moroccan spices went really well together.
amysarah is a trusted home cook.
I assume you're serving couscous alongside the tagine. Beyond that, this salad from Ottolenghi is easy and very refreshing - I think it would go well: http://www.ottolenghi.co...
Thank you, everyone, for taking the time to share great ideas!
Actually, in Morocco, couscous would most likely not be served with a tagine--couscous is a separate type of pasta that is steamed and served with a something on the order of a stew ladled over, though there is no reason that you can't serve it with a tagine if that appeals. In Morocco, you would be more likely to be served some sort of bread along the tagine.
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