Video Recipes : Moroccan chicken Tagine 2 different ways

We’re please to announce that we just put out our first cooking video on our youtube channel, we’ll be working on a series called moroccan food tour cooking show where will be sharing some of the amazing most traditional moroccan foods and other things to come … without further talk here the video down bellow and the recipes also, Enjoy it 🙂

Chicken Tajine with Onions and Dates

Ingredients :

  • 2 Portions
  • Chicken
  • 2 onions
  • 100g Of Dates (8 to 10pieces) or whatever dry fruit you have
  • Honey
  • Spices : Salt, Black pepper, turmeric, ginger Powder, cinnamon, olive oil, garlic and if available Safran

Method :

1st wash the chicken remove all the fat and marinate in water with a considerable amount of any vinegar & salt, this will help the chicken tenderize and remove all the bad smell and the unwanted flavor from it. The chicken needs to be washed again from the 1st treatment and then marinated with Garlic, 1Ts cinnamon, 1Ts Ginger powder, 2Ts Black Pepper, 1Ts Turmeric, 1Ts Of Smen (salted aged butter) and Salt and then put that to the tajine with the rest of onions, spread all the dates cut in halfs add 1Ts of honney, 1 glass of warm safran water and cover it with the lid. Let it simmer for a great 40 to 50 min on a low to medium heat, keep an eye on that and add some water if it starts to dry.

Chicken Tagine with onions olives and preserved lemon

Ingredients :

  • ½ Kg chicken
  • 4 Big onions
  • marinade : Salt, pepper, turmeric, ginger, olive oil, garlic, ½ preserved lemon, chopped parsley and coriander, one coffee-spoon of Smen and if available 1/3g of Safran

Method :

1st wash the chicken with some salt and vinegar and let it rest more than 20 min, prepare in a bowl a marinade with olive oil, salt, black pepper, chopped parsley and coriander, garlic, turmeric, ginger powder and preserved lemon, rub all that chicken with it and put that along with chopped onions in the tajine add a glass of warm safran water and let it cook on a low to medium heat for a good 40 to 50min, let it rest a while and garnish it with some preserved lemon skin and fresh parley.

Served from Morocco with Love

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