I’ve mentioned before how fond I am of mixed marriages and cultural blends—so fond I actually entered into one myself. After nearly two months of wedded life, I’m happy to report that my opinion hasn’t changed.
Our differences still enrich and excite me. My husband on the other hand doesn’t care about these things as much. He was simply looking for a brunette who cooks—of course, he insists it’s not true but I know better. I do. I do.
I extend such happy marriages to my cooking as well. Being from Morocco, I adore my native country’s tantalizing condiments and flavors. Being an American, I’m excited and inquisitive about the US culinary tradition. Being a blend of both cultures, I can’t help but incorporate both in my dishes.
The Moroccan part of this dish is the sauce—so spicy and smoky thanks to the roasted peppers, harissa, and smoked paprika. The American part is the sausages which are very different from the thinner and usually redder and spicier Moroccan saucisses also known as merguez. Such combination brings the two cultures I love together.
Chicken Sausages in Triple Red Pepper Sauce
For the sauce
1 (12-ounce) jar roasted red bell peppers
½ teaspoon smoked paprika
1 tablespoon harissa or ½ teaspoon red pepper flakes
2 cloves garlic
For the sausages
2 tablespoons olive oil
4 to 6 uncooked chicken sausages
Sea salt and freshly ground pepper
½ cup water
Blend all of the ingredients for the sauce in a food processor until a silky sauce is obtained.
Heat the olive oil in a medium skillet over medium-low heat. Sauté the sausages on all sides for 5 minutes. Season with salt and pepper. Add the pepper sauce and water. Cook the sausages, turning occasionally and adding water if necessary, 20 minutes. Serve over rice or pasta.