Chicken Tagine is a Moroccan dish, traditionally made in a Tagine, but a normal pot will serve you good as well. Side dishes in Morocco are often salads, so we picked one out for you that goes perfectly with Chicken Tagine.
Ingredients for Chicken Tagine:
- 1 chicken, cut in 8 to 10 pieces
- 5 cloves garlic, finely chopped
- ¼ teaspoon saffron threads, pulverized
- ½ teaspoon ground ginger
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon sweet paprika
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- Salt and freshly ground black pepper
- 1 tablespoon chopped flat-leaf parsley
- 2 tablespoons extra virgin olive oil
- 3 medium onions, sliced thin
- 1 cinnamon stick
- 8 calamata olives, pitted and halved
- 8 cracked green olives, pitted, and halved
- 1 large or 3 preserved lemons (visit a specialty food shops)
- 1 cup chicken stock
- Juice of ½ lemon
Source: www.cooking.nytimes.com
Instructions for the Chicken Tagine:
The first step is to mix garlic, ginger, cumin, turmeric, paprika, saffron, ½ teaspoon of salt, and pepper. Apply the mixture on the chicken and rub it in. Now, let the chicken rest in the fridge for two to four hours.
Then heat oil in a skillet or pot and fry the chicken until it is brown on all sides. Following that step, remove the platter and add onions, they should be roasted until they get a light brown colour. As we are not dependent on a Tagine, just leave the onions in the skillet or pot and add a cinnamon stick as well as the chicken.
After that, scatter the olives over the chicken. The next step is to quarter the preserved lemons and remove the pulp. Then cut the skin in stripes and scatter it in the pot. Press the juice out of the lemon pulp and mix it with the chicken stock, lastly add that to the pot.
Finally cover the pot and let it cook on low heat till the chicken is done. Scatter the parsley over the dish and serve.
Source: www.stephgaudreau.com
Ingredients for the Moroccan Carrot Salad:
- 500g of carrots
- 2 tablespoons of vinegar
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 teaspoon of crushed garlic
- rosemary
- tarragon
- chives
- dill
- cilantro
Instructions for the Moroccan Carrot Salad:
Boil the peeled carrots for 10-15 minutes to your preferred softness.
Cool the carrots in a bowl of hot water and cut them into similarly big rounds afterwards.
Whisk together the spices and add your own if you want.
Add the dressing so that the carrots are lightly coated and serve.
