Dinner and a Movie: CASABLANCA
This weekend we are revisiting one of the greatest love stories of all time – Casablanca. As you fall in love with Rick and Ilsa, you’ll also fall in love with Chef Tootie’s Morrison’s recipe. Tootie participated in a culinary exchange program that took her to Morocco, and she brought back the flavors of the region. Here’s looking at you, Tootie.
Where you can find Casablanca
Rent on Amazon Prime Video, iTunes ($3.99)
Chef Tootie’s Moroccan Chicken Tagine
Ingredients
3 tablespoons vegetable oil
6-8 chicken legs or pieces (skin removed)
Zest of 1 lemon
1 tablespoon kosher salt
2 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon ground turmeric
1 tablespoon ground saffron or 1 teaspoon saffron threads
1 package Sazon Goya seasoning
½ inch knob fresh ginger, diced
6 cloves fresh garlic diced
1 medium onion sliced or grated
½ bunch fresh parsley chopped
½ bunch fresh cilantro chopped'
1 cup water
6 Yukon gold potato peeled and cut in half
Steps
In a Tagine (clay pot) or Dutch oven, add oil and chicken. Sprinkle chicken with lemon zest and salt. Cook 2 minutes per side.
Sprinkle chicken with additional spices. Cover with garlic, ginger, onion cilantro and parsley. Add 1 cup water and bring to a boil.
Lower heat to a simmer and cook for 30 minutes. Taste liquid for seasoning level — if necessary, add another pinch of salt.
Add potatoes and cook for an additional 15 minutes or until potatoes are tender.
Serve Chicken Tagine with warm naan or pita bread. Enjoy!
Allison’s Le Marseillaise
Ingredients
1 ½ citrus vodka
¾ peach schnapps
½ lemon
Dash of cranberry juice
Orange peel
Steps
Combine all ingredients in a shaker with ice and shake.
Strain into a coupe or martini glass and add an orange peel for garnish and enjoy!