It's hard to believe that this time last year I was basking in the sights, smells, sounds and tastes of Morocco - something I had been longing for since I was a child. Everything about Morocco overwhelmed my senses and surpassed my expectations; the abundance of produce, colour, generosity and life was something I felt strangely at peace and at home in, even amidst all the dust and chaos.
I had the privilege of being invited into the home of some Tuareg musicians, who took us to the market in Essaouira to buy fresh produce before cooking us a traditional tagine. It was simple, but all about using fresh ingredients and arranging them beautifully in the tagine, and the presentation and taste of the end result was exceptional.
Morocco: one day I will return to you. But until then, I'll have to make do with bringing you to my kitchen (I was even wearing my beloved babouche as I cooked this!). This recipe is pulled out of my memory from the inspiring moments and flavours I experienced there, along with the spices I hauled back with me. I haven't used exact measurements but rather estimations, as I tend to just sprinkle and pour as I go, so use your creative flair here too and taste and adjust as you feel fit!
Ingredients:
- 1 large or 2 medium brown onions, sliced into thin wedges
- 2-3 cloves garlic
- 1 teaspoon fresh grated ginger
- ~600g free range chicken thighs, bones and excess fat removed, sliced thickly
- 1 bunch coriander, chopped
- 1 teaspoon dried or freshly grated turmeric
- 1/2 teaspoon cinnamon
- 1 teaspoon ras el hanout
- ~1 cup chicken stock
- 1 good pinch saffron threads, steeped
- 1 large tablespoon preserved lemon (chop if firm)
- Juice of half a lemon
- 1 carrot, diced
- 1 handful greens (green beans/snow peas/whatever is in season)
- ~1/2 cup good quality purple olives in brine, drained and rinsed
Method:
- In a little coconut oil, saute the onion on medium heat in a tagine or shallow heavy-based pot.
- Add chicken, chopped coriander stems, ginger, garlic and spices and saute until fragrant.
- Add stock, preserved lemon, lemon juice, saffron and carrot. Stir well and cover. Simmer for about 30 minutes, until chicken is cooked through. Check and stir at intervals, and top with more water if needed.
- Add olives, greens and coriander leaves (reserving some for garnish). Stir through and simmer for a further five minutes.
- Season to taste and serve in tagine base or a large dish, garnish with remaining fresh coriander and enjoy with fresh whole wheat bread or cous cous (or buckwheat or quinoa if gluten intolerant) and salad.
