By Dalton Dagley
33.01 million people live in Morocco. According to the world bank, Morocco has a lower middle level of income. It has hot dry summers and mild wet winters. There are many places to visit, like the high atlas, and the Bahia palace, as well as many other places.
The main type of dressing for men and women is called djellaba; a long, loose, hooded garment with full sleeves. They also like movies and make a lot of their own. Their music is influenced by rock. They enjoy art as well.
The prime minister is the one in charge of the government. It takes place in a framework of a parliamentary constitutional monarchy.
Jews and muslims expelled from Spain settle in Morocco.
Morjana Alaoui, Actress. Najib Amhali, comedian and actor, Mona Amarcha, singer. And a lot more.
High Atlas Mountains
Mountains that rise in the west and stretches east. The mountains form the basins for many rivers. I personally think it looks very pretty.
It has many different cultures, from Arab, European, and African cultures blended in to Morocco's. The dish almost everyone in Morocco knows is couscous, which is its old national delicacy. Morocco produces many things like barley and wheat, as well as other foods such as oranges, tomatoes, potatoes, and olives.
Chicken Tajine with Almonds and Prunes
- 6 skinless, boneless chicken breasts
- 2 Tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon powdered cinnamon
- ¼ teaspoon powdered ginger
- ½ teaspoon powdered saffron (optional)
- 3 short cinnamon sticks
- 4 ounces butter
- 2 large onions
- ½ cup sugar
- 1 strip lemon peel
- 1 pound dried prunes
- Blanched almonds
- Fresh watercress or mint
- Combine the oil and ground spices in a large bowl.
- Cut the chicken into cubes and chop the onion finely. Put the chicken and onion into the bowl with the oil and spices. Combine well and let stand for 30 minutes.
- Melt the butter in a large skillet. Add the chicken, searing (browning) them lightly on all sides.
- Add any remaining marinade and enough water to cover. Simmer until chicken is tender (about 30 minutes).
- While the chicken is cooking, put the prunes in a small saucepan, cover with water and bring the water to a bowl. Remove the pan from the heat and let them stand for 20 minutes.
- Drain the prunes, return them to the pan, and ladle a little liquid from the meat pan over the prunes. Simmer the prunes for 5 minutes.
- Add the lemon peel, cinnamon sticks, and half the sugar to the prunes.
- Stir the remaining sugar into the meat.
- Arrange the meat on a serving platter. Add the prunes to the meat, and pour the sauce from the prunes over the meat and prunes.
- Boil the remaining liquid from the meat rapidly to reduce it by half and pour over the meat and prunes.
- Melt a small amount of butter in a saucepan and brown the almonds lightly. Garnish the tajine with the almonds and watercress or mint.
- Serve with rice or couscous.
Serves 10 to 12.
They didn't really contribute to the culinary world in any way, they just eat what they want.
Morocco is about the same size of California.