|
What sauce should I use with
my Moroccan-style dish?
Q: 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.
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 our 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.
Return to F. A. Q's
Have a question or a suggestion
of your own for this FAQ? Post it below.
Note: Any inappropriate and non-related
posts such as spamming (promotional posts and URL addresses for
other websites) will be removed.
loading
|
