Last night g2o attended the WTM Award Dinner, 2013, at Cornelia Diamond Hotel in Antalya. Graham Cooke, President and Founder of World Travel Awards, presented g2o director Gaye Ertan and Onur Dogulu the WTM 2013 Award for being “Turkey’s Leading DMC” and did so in front of the Elite of the world’s travel market.
Spices are very important in Arabic cuisine: saffron, cinnamon, ginger, aniseed, coriander and cardamom make vivid displays on sale in the bazaars. All these spices are used in everyday Moroccan cooking. Combine their fabulous flavours with olive oil, garlic and lemon and you have the taste of Morocco
Cut the chicken into 8 pieces and put into a large shallow bowl. Squeeze the juice of one of the oranges and the lemon into a small bowl and stir in the honey.
Pour the fruit juice and honey over the chicken pieces and toss to coat all over. Cover the bowl and leave at room temperature for one hour, turning the pieces now and again
Peel and finely chop the onion and garlic. Remove the chicken form the marinade and reserve. Heat the oil in a large pan, add the onion and garlic and fry for 10 minutes over low heat. Add the chicken and fry for 10 minutes over moderately high heat.
Add the chicken stock and 2 tablespoons of the reserve marinade. Add the turmeric, saffron, ginger, salt and pepper. Bring to the boil, reduce the heat to low, cover and simmer for 45 minutes.
Peel and segment the other orange, leaving behind all the white pith and membranes. Transfer the chicken to a serving bowl and garnish with orange , coriander and toasted almonds
Serve with raisin rice: fry raisins briefly with rice in oil, then cook the rice in stock instead of water