(Obviously) Mad about Moroccan Chicken

Yet another quick and easy way to prepare poultry a la Marrakesh lies below. What is about this North African country colonized by nearly half of western Europe that so draws us to their exotic, rich flavors? Besides the obvious pedigree of Beat authors Ginsberg, Burroughs and Corso. And lifelong New York expatriate Paul Bowles. And the hedonistic vacation playground of Saint-Laurent, Mick and Bianca Jagger and American heiress and chic hippie Talitha Getty (seen above in all her kif-induced glamour). And the unctous, rich sauces adorning even the simplest tagine (stew). And the colorful multi-culti, free lifestyle so embraced in the mid-20th century by a land seemingly free of all judgement. Morocco, from the early days of Hollywood (think 30's -era Casablanca) through the Swinging 60s captured in Beaton's lens, lends itself inexorably to fantasy, making its cuisine a perfect midweek pick-me-up for jaded home chefs.

MOROCCAN CHICKEN QUICK AND EASY PART II

Brown a 2-3 lb. chicken cut in pieces (skin removed preferably but still with bones in) in 3 T. of olive oil then remove to a plate.

On medium heat add 1 T. each ground cumin and coriander, 1 stick of cinnamon and 2-3 dried chiles to the same skillet. Heat through for 2 minutes or so, then add 1 small can of chopped tomatoes. Use the tomato liquid to scour up the browned chicken pieces and crumbs.

Return chicken to skillet and add 15-20 pitted black olives along with 2 T. honey. If more liquid is needed add a 1/2 cup mixture of water and Marsala or Madeira.

Cover with a lid tightly and cook on very low heat for 20 minutes. Season with salt and black pepper. Serve immediately; if desired, top with sniped chives or roughly torn fresh parsley.

[Cafe Drake threw a breast atop a pilaf of millet and chopped carrots studded with dried cranberries, but any grain and dried fruit combo would be superb (bulghur or rice or tiny pasta and then raisins, apricots, cherries etc).

Follow with authentic Moroccan tea by boiling 1 bunch of fresh mint in 3 cups of water for 10 minutes, thickened with 1 full cup of sugar during the entire process.]