The North African Kitchen – Sumac Roasted Chicken
Awaken your senses with spice profiles influenced by the regions from Algeria, Morocco, Tunisia and Egypt. In this hands on class with Chef John Thompson you will make 3 different spice blends, and then prepare a palate cleansing course with one of French Morocco’s favorite spice condiments, Harissa. Next you will learn how to slow roasted a chicken highlighted with sumac and roasted citrus, and last but not least you’ll make fried almond pastries often served on the streets of Alger and Tunisia. These dishes will inspire your palate so, forget your passport, and come join us stove side!
The North African menu is;
Watercress-Arugula-Fresh Herb Salad, with a Harissa Vinaigrette
Sumac Roasted Chicken, Israeli Couscous with Ras el Hanout Roasted Carrots, and Moroccan Charoula
Fried Almond Pastries, with Cinnamon Ice Cream