Moroccan Hamin

It’s been my experience that when my expectations are high, it can sometimes lead to disappointment.  How often have you been seduced by that decadent pastry in the display case only to discover that it was tasteless, or had dinner in a restaurant with a great reputation and left wondering why.  Thankfully, there is also the flip side, the delightful experience of buying food from a street vendor and biting into something truly delicious.  Some of the best dishes I have ever eaten have been from places where the atmosphere may have left something to be desired, but the food did not.  Places where my expectations were low.

Today the range of my dreams is being installed in my kitchen.  This morning Norm asked if I was excited, and although I am, I am also nervous that my expectations are too high.  All I really want is a range that will brown chicken to perfection.  Norm wants a convection oven that will take his baking to the next level.  We will let you know how it all works out but in the meantime I came home last night and thought I had better cook dinner for Shabbat on my old stove, not knowing if there would be a working stove today.  I made a Moroccan version of  Tabit, one of my favorite one-pot meals.  It was in my oven overnight, and this morning when I took it out, I knew it was the last thing that would ever be cooked in that oven.  It was like saying goodbye to a familiar friend who may be cranky, but who you know well and understand.  Shabbat Shalom and a BIG thank you to Anita and Jeff,  for everything, and then some!

Moroccan Hamin

2 tbsp olive oil

1 large onion, diced

1 chicken cut into eighths plus an extra 4 thighs

3 cups water

2 tsp salt

1 tsp pepper

1 tbsp  paprika

2 tsp cumin

1/2 tsp cinnamon

2 tbsp tomato paste

1 large tomato, diced

2 cups wheat berries, rinsed several times and drained

1 – 14 oz. can garbanzo beans, drained

4 dates, pitted and diced

Saute onion in oil till golden.  Add salt and pepper, spices, and chicken,  and brown well.  Then add freshly diced tomato and tomato paste and sauté for several minutes.  Add wheat berries and garbanzo beans to pot along with diced dates.  Add water,  bring to a boil, cover pot, lower heat and place in a preheated 250 degrees oven overnight.  Serves 4-6

NOTE: If  Hamin looks dry when you take it out, add a little more water, if it has too much liquid, leave pot in the oven without lid for another 30 minutes.

Enjoy,

Irene