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What sauce should I use with
my Moroccan-style dish?
Q: Hello Hope! I recently experimented and tried to
make a pie with chicken, pine nuts, carrots, raisins and cinnamon.
The filling was delicious but my pastry was awful so I've decided
that next time I'll leave it out. The only problem is, last time
the chicken was ever so slightly dry so I'm looking for a good
sauce and side to go with it. Any suggestions? The original dish
was Moroccan so I'm thinking couscous but what sort of sauce
should I use? Thank you very much, Claire
A: Sounds like you are a very clever and creative
cook...exactly what makes a great cook! Don't give up on your
pastry, practice until you get it down pat! Here's my recipe
with loads of tips: Basic
Pie Crust 101. Also, next time try brushing the bottom crust
with an egg wash to prevent it from becoming soggy (not that
yours was!).
As far as sauce goes, a can or
two of diced tomatoes added to your chicken mixture would compliment
the flavors and still stay within the Moroccan theme, especially
when served over couscous.
Enjoy the recipes,
Hope Pryor, Owner and Publisher
of CooksRecipes.com.
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Hope Pryor is the
owner and publisher of CooksRecipes.com and editor of its enewsletter,
The Daily Recipe. She has had several years of schooling in the
home arts and cooking and has over 30+ years of hands-on experience
in her own kitchen mastering her cooking skills which earned
her a reputation as an excellent and knowledgeable cook among
family, friends and associates. |
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