Thanks, mamas. Having that second cup of coffee now, with the freshest milk imaginable.
Milking was nice this AM because I don't need to rush. The Y will be nice for the same reason, and I think I'll pack my suit so I can whirlpool if I feel like it.
Second goat is going tomorrow if not today. Not that I'd put money on it, but things are moving like they were before Mouna went. I let the goats out in the sunshine for exercise, and Mouna is jumping and running with Pearl
. Two things: joy for playing with her baby, and joy for being light enough to jump again.
So cute. But Pearl fits through the chicken doors, which means she is guaranteed to get lost at some point today. She wanders off and falls asleep and doesn't know everyone is panicking, looking for her. She is a Pearl. Plady:
Here's how I make the Moroccan stewed chicken to go with couscous. I have a couscousiere, so I steam the cous' over the top of the stew. Presumably, you don't have one, and so you can make it the instant way. Not as good in texture, but flavor is still good.
OK. Call a small family and arrange for them to join you to eat. Soak chickpeas ahead of time, overnight or do the bring-to-a-boil-and-one-hour soak. Then, in a large pot, heat a few T olive oil. Add 2 quartered onions. You can add garlic, but not too much. Maybe 2 cloves, sliced or smashed. Throw in the chicken with it, quartered or whole, doesn't matter. I skin mine when I stew. Start it to cook on a couple sides, and as it's cooking a little (medium-high), add 1.5 Tbsp ground ginger, 1/2 tsp black pepper, 1/2 tsp turmeric and salt. Add chickpeas and water to cover, bring to simmer and cover. As it starts to cook, tie up parsley and cilantro in a bouquet garni and peel your choices from the following vegetables: carrots, turnips, parsnips, zucchini, winter squash, eggplant (stripe it), Anaheim or poblano peppers, peas, green beans...whatever. Peel and seed a couple tomatoes if you like.
When chicken and chickpeas start to approach tender, add your bouquet and vegetables. Simmer to tender, taste and adjust salt. Should be a lot of broth because the couscous drinks it up. Serve, arranged for loveliness with meat in the middle buried under the vegetables, over the top of an outrageously large pile of couscous (like 5C when dry, prepared with butter or olive oil) on a giant, deep dish. Hand out spoons and eat at the coffee table for greater effect. Have harissa or other hot sauce available. Follow with green tea with fresh mint and way too much sugar served in small glasses.
In my insane world, during the cooking process, I soak and load the steamer portion of the couscousiere with couscous, place over the top and three times dump it out, fluff it, adding salt, cold water, unsalted butter and olive oil, then reload it for more steaming. This makes a couscous unlike anything you've ever had (unless you've had it this way). It's also like a hot paraffin treatment for the hands.
Sorry it's long and convoluted. I hope you can make sense of it. And yes, just ginger, pepper and turmeric. Some people add a smidgen of cinnamon or nutmeg, but it's a lighter flavor this way, which makes for better leftovers.