Tucked away off 50th Street, right behind the A&W in Leduc, is a little gem of a spot called Moroccan Cuisine.
Then there was the chicken bastilla which sounded so unusual we had to try it. The ground chicken is seasoned to perfection (again with moroccan spices) and then baked inside a pastry, sprinkled with sugar and cinnamon. In no time at all the forks were flying and we were fighting each other for the last bite.
Entrees consisted of two tagine dishes, one with chicken and the other with lamb. A tagine is a clay pot that consists of a conical top, and a round shallow bottom. It is designed this way so that all the condensation that happens during the slow cooking process stays inside and keeps the ingredients moist. It’s brilliant.
The chicken tagine came with green olives, lemon and peppers. The scent was incredible, the meat tender and the tangy lemons and briny olives transported me to a bazaar far, far away. I would’ve rocked the kasbah had there been one nearby.
I went out on a limb with the lamb tagine and ordered it with prunes. You can order it with apricots, but I was feeling a little wild out there in Leduc. This dish was so, so good…flavoured with cinnamon and olives, and magic, I think.