For me, a dinner party is a chance to try all those recipes that serve as bedside reading. For dessert, I dug around my cookbook collection and decided on a Moroccan rice pudding (or roz bil hleeb) from Paula Wolfert, made with almond milk and orange flower water. Moroccan Rice Pudding - NYT Cooking
1 lb / 453 gr boneless organic free-range chicken breast, cubed 1 can (28 oz / 793 gr) whole tomatoes (I used Muir Glen) 1 medium onion, chopped 2 dried ancho chile pepper (I used San Miguel) 1 chipotle chile pepper ½ cup / 1.8 oz / 50 gr sliced almonds ¼ cup / 1.3 oz / 40 gr raisins 3 oz / 85 gr, +70% dark chocolate, chopped (I used Dagoba) 3 garlic cloves, minced 3 tablespoons olive oil ¾ teaspoon ground cumin ½ ground cinnamon Fresh chopped cilantro, for serving
Pastilla Recipe (No Recipes) - Pastilla, also spelled Bastilla is a savoury-sweet Moroccan meat pie made by filling a thin flaky pastry shell with a mixture of tender braised poultry, eggs, and fried almonds.