To accompany the batch of Moroccan Chicken Skewers and flat bread I wanted to make a few sauces that would go along with the main courses as well as complement each other. The three I settled on was a refreshing Mint and Cilantro sauce, spicy Harissa, and a cooling Yogurt Lemon sauce. They complemented the chicken and flat bread and were perfectly balanced with each other. These different sauces allowed me to play “choose your own adventure” of sorts which made eating fun. Not only did the types of food and sauces matter in the experience, but the order played a key role in it too (not exactly a new idea in the historical record of food but a fun thing to experience at home by accident).
Since each sauce had a different “purpose” it stands to reason that each sauce affected the other ingredients differently as well. The easiest comparison to make would be dipping the chicken in the yogurt sauce vs. the harissa sauce. The yogurt enhanced the lemony flavor of the chicken and helped cool off its spiciness. The Harissa sauce is made of chilies and instead invigorated the chicken’s spicy seasoning. This seems obvious now, but I really wasn’t expecting how different the “experiences” would be. I came to notice that I enjoyed pairing the chicken more with the yogurt and mint sauces, and the flat bread with the harissa. Later I realized I probably did this to help balance things out a little bit in terms of spiciness. Although I also spooned generous portions of mint sauce and yogurt sauce on the bread as well so who knows really. This was one of those meals that I had a lot of fun making and eating. I loved all three sauces and I still can’t decide on a favorite!
Three Moroccan Dipping Sauces
Mint Cilantro Sauce
Ingredients
- 1 large handful (about 3/4 cup) cilantro minced
- 1/2 cup mint minced
- 1/4 tsp cumin
- 1/4 tsp ginger
- 1 lime juice and zest
- 1/4 cup olive oil
- dash honey
- sea salt to taste
Instructions
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Mix all together.
Harissa Sauce
Ingredients
- 2 cups arbol chilies dried
- 3 cloves garlic minced
- 1 1/2 tbsp honey
- 1 tsp caraway ground
- 2 tsp cumin
- 3 tbsp olive oil
- 1/2 lemon juice
- sea salt to taste
Instructions
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Boil the chilies until soft after about 10 minutes. Drain the chilies.
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Slice each chili down the center and wash in water to remove the seeds.
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Grind the chilies in a food processor or mince with a knife until the chilies resemble a thick paste.
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Mix all ingredients together, adding more oil, lemon juice or honey to get to a sauce-like consistency if necessary.
Yogurt Lemon Sauce
Ingredients
- 3/4 cup full fat plain yogurt
- 1 lemon juice
- 2 tsp lemon zest
Instructions
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Mix all together.