Saffron Chicken Tajine and Eggplant-Tomato-Herb Salad

The theme of the night was ambiance.

My friend and fellow foodblogger Ally came over to help make a warm and hearty Moroccan meal for my family. As the vegetables roasted and the chicken simmered, we dimmed the dining room lights and adorned the table with candles and tiny tajine pots. We made a pot of hot mint tea.

During the meal, my family tried to remember Moroccan restaurants we had been to around the world.

What was the one with rose petals on the floor?

Oh yeah, it was downstairs and had candles on the wall?

Remember that one with all the pillows?

Bereber?

No.

That one has pillows too. The one on Robertson?

No.

That one had pillows.

404?

I think it was in New York.

Ok, so they all have pillows.

Homemade Moroccan bread — the recipe I used seems to have disappeared from the Internet

Then it clicked. Earlier in the week I read the Morocco chapter of New American Chef:

“The real beauty of Moroccan cuisine, however, is the hospitality that is as engulfing as the flavors and aromas.”

Several times the book mentioned the importance of comfort while eating. I know we must have had delicious and filling meals of couscous, merguez, tagines and other Moroccan delights, but what we all remembered most about those restaurants was the ambiance. The low tables, the heavy curtains, the rustic walls, the ceremonious pouring of tea, the rose petals, the pillows…

The meal Ally and I prepared was definitely tasty, and equally important, served with just the right ambiance.

North African meals previously: Tunisian Lamb Stew, Moroccan Roast Chicken and Algerian Carrot Salad
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