We're off on the road to Morocco

We're off on the road to Morocco
This camel is tough on the spine (hit me with a band-aid, Dad)
Where they're goin', why we're goin', how can we be sure
I'll lay you eight to five that we'll meet Dorothy Lamour (yeah, get in
line)

Off on the road to Morocco
Hang on till the end of the line (I like your jockey. Quiet)
I hear this country's where they do the dance of the seven veils
We'd tell you more (uh-ah) but we would have the censor on our tails (good
boy)

We certainly do get around
Like Webster's Dictionary we're Morocco bound

We're off on the road to Morocco
Well look out, well clear the way, 'cause here we come
Stand by for a concussion
The men eat fire, sleep on nails and saw their wives in half
It seems to me there should be easier ways to get a laugh
(shall I slip on my big shoes?)

Off on the road to Morocco
Hooray! Well blow a horn, everybody duck
Yeah. it's a green light, come on boys

We may run into villains but we're not afraid to roam
Because we read the story and we end up safe at home (yeah)
Certainly do get around
Like Webster's Dictionary we're Morocco bound

We certainly do get around
Like a complete set of Shakespeare that you get
in the corner drugstore for a dollar ninety-eight
We're Morocco bound

Or, like a volume of Omar Khayyam that you buy in the
department store at Christmas time for your cousin Julia
We're Morocco bound
(we could be arrested)
Thanks to Messrs. Crosby and Hope...

Now that we have our lovely, new tagine, I felt it was time to make a more-or-less authentic Moroccan meal.

We started out with an unbelievably minty tea (it tasted as good as it smelled)



Which we, naturally, served in our Moroccan tea glasses (we gave a set of these to my brother- and sister-in-law, and just had to have some, too!)



I made a nicely-flavored Moroccan Grilled Chicken: I should have started this recipe earlier in the day, or the night before. I forgot to look it over (busy weekend), and discovered the chicken was to marinate six or more hours. Ooops. I didn't feel like waiting another day, so I gave the chicken a couple of hours to marinate, and it came out just fine. I'm sure the extra time would have made it fantastic, but I'm not patient enough!
Lots of spices in the marinade, including three tablespoons of ground cumin! But very good.
I used our stovetop grill pan; the chicken (and Veat for me) had a nice, crunchy outer layer, but was tender on the inside. Very juicy.



A pretty, Golden Couscous



And the star of the show: Chickpea Tagine!



Chickpeas, tomatoes, grated red onion, a few spices, baked in the oven...the flavor was mild, but I loved the texture and juiciness of the tomatoes.