Morocco Recipes
Chicken Tagine with Lemons, Olives and Coriander
1 chicken, separated into drum, thigh, breast, etc.
1 onion, sliced
4 cloves garlic
a bouquet of parsley and fresh coriander
4 T olive oil
2 t ginger
1 t turmeric
1 t ground cinnamon a pinch of saffron
salt and pepper to taste
2 preserved lemons
1/2 cup purple olives
Cut up chicken. Peel onion and garlic and chop seperately. Wash parsley and
fresh coriander and make into a bouquet.
In a tagine or casserole, heat oil. Add chopped onions, ginger, tumeric,
cinnamon and salt. Season generously with pepper and stilr.
Place chicken pieces in casserole and turn to coat with the spices, then brown on all sides over a high heat. Add chopped garlic, parsley/cilantro bouquet. Add 3/4 cup water, bring to a boil, cover. Lower and simmer for 45 minutes or so. Check often to make sure water has not evaporated. Remove chicken and keep warm or let simmer until it’s the desired liquid.
Cut lemons, remove the pulp. Slice skin and pulp into strips. Add Both to the sauce along with olives and chicken pieces. Simmer for another 15 minutes. Serve very hot.
Tagines available from Sur le Table. Look for Emil Henry, All Clad or or Le Crueset. Preserved lemons can be found in Middle Eastern markets or from the above website. Or delight yourself and bring one from Morocco or make them yourself.
Berber Omelette
4 tomatoes, grated
1 onion, grated
2 cloves garlic, grated
2T of parsley, chopped fine
1/2 t cumin
1/2 t paprika
1/2 t ginger
pinch of black pepper
3T of olive oil
salt to taste
3 whole eggs
Put olive oil in a frying pan. Add grated onions, tomatoes, and garlic. Add half of the parsley to the sauce. Add the spices, salt and pepper and give a light stir. Let simmer for 10 minutes.
Drop whole eggs into the sauce. Cover the pan to let the eggs cook until the yolk is three quarters cooked. Add a pinch of cumin and salt on top of the eggs before serving.
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