How to Make A Chicken Tagine Recipe - Homemade by SORTED
**A Moroccan Cooking Journey**
As I walked through the markets and streets of Morocco, I was excited to try new ingredients and flavors that the country had to offer. One of the first things I discovered was cuscus, a traditional North African dish made from ground semolina flour. However, I didn't want to use the traditional method of steaming it in a musling cloth over a steaming pan in a double boiler. Instead, I decided to simplify the process by cooking it with equal quantities of boiling water and cuskus.
This "cheats" version was just as delicious, if not more so, than the traditional method. The key to making great cuscus is to add plenty of fresh herbs, such as parsley, mint, and coriander, which I had brought back from a market store in Marrakech. The combination of these flavors with a squeeze of lemon juice and a drizzle of argan oil made for a truly unforgettable dish.
Argan oil, native to the Atlas Mountains in Morocco, is a highly prized ingredient due to its rich nutritional properties and distinct flavor. I was eager to try it out and had brought some back from my travels as a substitute for olive oil. The smell of argan oil is unmistakable, with a nutty and slightly sweet aroma that's both familiar and exotic.
To accompany the cuscus, I decided to make a Moroccan-style chicken tagine, which requires equal parts of cuskus and boiling water. The key to making great cuscus is to fluff it up before adding the ingredients, allowing the flavors to meld together beautifully. I added some freshly squeezed lemon juice, salt, pepper, and a sprinkle of coriander on top for extra flavor.
As I waited for the corett to finish roasting, I thought back to my camping trips in the UK. While traveling abroad can be exhilarating, there's something special about spending time in nature that's hard to replicate. Whether it's walking through fields, hiking up mountains, or simply sitting by a campfire under the stars, outdoor adventures have a way of clearing our minds and rejuvenating us.
One of my favorite camping memories was waking up in the middle of the night, peering out into the darkness, and suddenly having an idea. It might be something as simple as whipping up a quick snack or finding a creative solution to a problem that's been plaguing me. In those moments, I felt like I was capable of anything.
As I sat down to enjoy my Moroccan meal, I couldn't help but think about the power of food to bring people together. Whether it's a home-cooked dinner with family and friends or a romantic dinner in a cozy restaurant, meals have a way of creating memories that last a lifetime. And what better way to celebrate a special occasion than with a delicious Moroccan dish?
**Mint Tea: A Traditional Moroccan Delicacy**
As I sat down to enjoy my cuscus and tagine, I knew that no meal was complete without a glass of mint tea. This traditional Moroccan drink is made from fresh green tea leaves and dried mint, which are steeped together in hot water to create a refreshing and invigorating brew.
I had heard so much about the famous mint tea stalls in Morocco, where vendors would sell cups of steaming hot tea for just a few pennies. It's said that the key to making great mint tea is to use plenty of fresh mint leaves, which are carefully selected from local markets to ensure their potency and flavor.
As I sipped my mint tea, I couldn't help but think about the importance of hospitality in Moroccan culture. Whether it's a traditional dinner with family and friends or a casual coffee date with colleagues, meals are always an opportunity to connect with others and build relationships.
And so, as I sat down to enjoy my Moroccan meal, I knew that I was not just eating delicious food, but also experiencing the warmth and generosity of the Moroccan people. Whether it's through their cuisine, music, or art, Morocco has a way of opening our hearts and minds to new possibilities and experiences.
"WEBVTTKind: captionsLanguage: enhi I'm Ben and welcome to my kitchen we are barry Ben Jamie and Mike the guys from sorted food when it comes to cooking Everyone likes different things so today join us in one of our homes to see what we love to eat and why get ready cuz we're making it personal this may come as a shock to you but Ben's been to Morocco So today we're going to cook up a Moroccan dish from stuffy learn on that trip we said made personal it was either going to be kich or Morocco so I'm doing a t with chicken some preserved lemons some olives honey it's going to be delicious we're not making a Moroccan kiche we're making a tajine just making a t and it's going to start with the base of T everything's going to go into the tajine raw and it goes in the oven so I love this kind of food you don't have to mess around with it so I'm going to do a couple of onions if you can do a clover of garlic and some root Ginger and basically just chop up nice and small one clove and I'm going to do the cuple of onions if you've got a slow cook at home you can use that if you haven't got a Kine or actually any casserole pan that will go in the oven is fine now this might look like a lot of onion but bear with me cuz basically it's all going to go in here and as it Cooks it's going to cook for a long time it WLS down to that an oniony base probably a third of that we try not to cry this Trip's really bringing back memories isn't it I love traveling and often he went over fell in love with the Moroccan girl she broke his heart and you know this is I fell in love with a camel I'm going to crumble in a chicken stock Cube and if you can grab some saffron and some cumin seeds along with a very common ingredient in Moroccan cooking that's a cinnamon stick I love cooking the saffron are we steeping it uh when well the thing is going to steep on its own because what we're going to do is put quite generous pinch that's about 50 Quid in there and as we add all the liquid later on it will steep as it cooks that does that job yep there's your cumin seeds cumin seeds generous sprinkle of those a generous squeeze of honey over there as well and plenty of black pepper so why this dish obviously you've been to Morocco we all know that everyone knows that my man knows that but why this particular dish I it's blend of spices why Moroccan but this dish in particular so many of the Moroccan food you bu it B in raw sck in the oven job done so it's it's food that takes ages to cook y but very little time to prepare and that's that's what I love next up we've got chicken thighs taking the skin off but they still got their bone in cook it on the bone more flavor and a tablespoon of preserved lemon paste and that was new to me that was a unique ingredient from Morocco and if you can just rub that into all of those chicken thighs yeah so tell me about it what is it basically lemons that have been preserved in salt and then kind of Blended up so it's a very very unique flavor um you can buy it as a paste you can buy preserved lemons and blend them up yourself but it really does add to this you just pick this up at the supermarket now though you can buy pres no I didn't bring this back I got this from the supermarket so the last Chicken in there arrange them how you want them presented at the end because you're going to present it in the tajine that's the whole beauty of it you cooking it and then you present it at the table and then another flavor of Morocco olives they're going to go in there like so and then we've added the chicken stock cube next up what will become the chicken stock and you don't need a lot cuz all those onions are Wilk down down everything gives off its own juice so just a little bit and that is literally it all you need is a lid you go on top of your Dee and it goes into an oven about 150 160° C for an hour and a half and then we can come back and finish off with cuscus and K I love to travel I just don't do nearly enough of it now these are some of the snapshots from places I've been I'm no photographer is definitely Instagram and filter heavy but basically we've got Costa Rica La Skyline Portugal New York Morocco Goa and it's not just photos that I like to bring back I also around pointless little momentos like rock and teapot going monkey Costa Rican drum Thai fan with elephants I'm a bit a sucker for souven ears after an hour and a half of cooking oh that Salo smell that oh that smells great now we're talking at this point I'm going to put it back into the oven without the lid to carry on cooking for another half an hour just grab the door yeah this gives us plenty of time to cook something to go with it in this case corett so I've taken a corett stripped up into battens and they're just going to go into tray along with a drizzle of oil some cumin seeds and plenty of salt and pepper now I wanted to put some sumac onto this yeah tell us about that b which I love it was an ingredient it's not traditionally from Morocco but I first had it in Morocco but I was so excited by it I brought it into the s studio to let everyone have a sniff of it and I left it there so we're going to just go cumin black pepper and salt the worst thing about that story is it's true new ingredients when you've been cooking for many many years it's excited to help us new ingredients yeah so these going to go in the oven as well with the tajine and another ingredient that was new to me that I brought back from Morocco is argan oil we're going to put that into our cistmas they farm this in a very interesting way don't they then well it's kind of native it's Argan nut which grows in the atas mountain in Morocco only in the atmas mountain yeah so it is native to there which is why it's so expensive and things like that but if you ever go there look at the Argan trees cuz they're full of goats that sounds ridiculous the goats love the nuts and climb the trees to eat them and as you're just driving past it's just a tree with goat in it I'm really interested in what this is going to taste like cuz I've never tried that ever I've heard they put it in you get it in cosmetic products and stuff like that good for your hair good for your skin good for nails um but they also for calary uses so equal quantities of cuscus and boiling water and as you know that's all we're going to do to our cuscus so this isn't the traditional method they use in Morocco it's definitely our cheats version they would kind of steam it over musling with musling cloth over steaming pan in a double boiler this is so much easier little bit of our oil and then if you can just juice all of our lemon into there that would be great down for the whole lemon are we yes it's really quite citrusy I'll season it up and then plenty of fresh herbs and I've gone for parsley mint and coriander ccus needs a lot happen to it so the oil the lemon the seasoning and these fresh herbs is what's going to help here another Moroccan delicacy that been was raving about is their mint tea as well I mean you've got a bit of an affinity with mint as it is but then he went over to Rocko and it blew the whole thing wide over didn't love this place because the amount of fresh mint there there was a market store right um that was just like a man you could only see like his eyes above this just mound of fresh mint it was amazing can you grip some coriander off that's the one nearest the cupboard perfect and that's it cuscus couldn't be simpler all you need to do is fluff it all up You' got the oil and the lemon juice in there and then all these herbs in there like that we'll wait for our corett to finish roasting and the teine to reduce down a little bit more and you can serve both I love traveling the world but if I'm honest some of the best times that way I've had have been in the UK camping I love the outdoors which is why I've got all this stuff here walking boots sleeping bag waterproofs Ru sack Camp Kettle um hammock just in case and all these knickknacks that get you out of trouble when you're away so whistle and Compass uh we got a pen knife pretty old but still nice and sharp and of course that moment when you need a Wei in the middle of the night in the middle of a field head torch too oh this smells great and there we go look at that that's the fine cuscus done too you can grab the corett Out the Oven cuscus isn't too much flavor plenty of fresh herbs but not too lemony got the oil the salt and pepper that's where the lemon comes in and these corett just very simply roasted I love roasted vegetables absolutely love them very interested in what this Argan is going to taste like do you a slightly different you can use olive oil if you can't get hold of algan oil you can use salt and pepper if you can't use sumac use it if you can there we go the corette the cuscus a final garnish of coriander beautiful that is a chicken Moroccan tajim made for Ben by Ben sorted so tuck in with a bit of luck should just fall off the bone well it smells great as I alluded to earlier oh that is moroccon and you can take all that amazing juice which is now absolutely gorgeous add it to the cuscus actually a glass of mint tea to go this would be absolutely perfect happy with yourself yes absolutely CH just as I remember it and what we want to know from you guys is what's the most memorable dish from your holiday comment down belowhi I'm Ben and welcome to my kitchen we are barry Ben Jamie and Mike the guys from sorted food when it comes to cooking Everyone likes different things so today join us in one of our homes to see what we love to eat and why get ready cuz we're making it personal this may come as a shock to you but Ben's been to Morocco So today we're going to cook up a Moroccan dish from stuffy learn on that trip we said made personal it was either going to be kich or Morocco so I'm doing a t with chicken some preserved lemons some olives honey it's going to be delicious we're not making a Moroccan kiche we're making a tajine just making a t and it's going to start with the base of T everything's going to go into the tajine raw and it goes in the oven so I love this kind of food you don't have to mess around with it so I'm going to do a couple of onions if you can do a clover of garlic and some root Ginger and basically just chop up nice and small one clove and I'm going to do the cuple of onions if you've got a slow cook at home you can use that if you haven't got a Kine or actually any casserole pan that will go in the oven is fine now this might look like a lot of onion but bear with me cuz basically it's all going to go in here and as it Cooks it's going to cook for a long time it WLS down to that an oniony base probably a third of that we try not to cry this Trip's really bringing back memories isn't it I love traveling and often he went over fell in love with the Moroccan girl she broke his heart and you know this is I fell in love with a camel I'm going to crumble in a chicken stock Cube and if you can grab some saffron and some cumin seeds along with a very common ingredient in Moroccan cooking that's a cinnamon stick I love cooking the saffron are we steeping it uh when well the thing is going to steep on its own because what we're going to do is put quite generous pinch that's about 50 Quid in there and as we add all the liquid later on it will steep as it cooks that does that job yep there's your cumin seeds cumin seeds generous sprinkle of those a generous squeeze of honey over there as well and plenty of black pepper so why this dish obviously you've been to Morocco we all know that everyone knows that my man knows that but why this particular dish I it's blend of spices why Moroccan but this dish in particular so many of the Moroccan food you bu it B in raw sck in the oven job done so it's it's food that takes ages to cook y but very little time to prepare and that's that's what I love next up we've got chicken thighs taking the skin off but they still got their bone in cook it on the bone more flavor and a tablespoon of preserved lemon paste and that was new to me that was a unique ingredient from Morocco and if you can just rub that into all of those chicken thighs yeah so tell me about it what is it basically lemons that have been preserved in salt and then kind of Blended up so it's a very very unique flavor um you can buy it as a paste you can buy preserved lemons and blend them up yourself but it really does add to this you just pick this up at the supermarket now though you can buy pres no I didn't bring this back I got this from the supermarket so the last Chicken in there arrange them how you want them presented at the end because you're going to present it in the tajine that's the whole beauty of it you cooking it and then you present it at the table and then another flavor of Morocco olives they're going to go in there like so and then we've added the chicken stock cube next up what will become the chicken stock and you don't need a lot cuz all those onions are Wilk down down everything gives off its own juice so just a little bit and that is literally it all you need is a lid you go on top of your Dee and it goes into an oven about 150 160° C for an hour and a half and then we can come back and finish off with cuscus and K I love to travel I just don't do nearly enough of it now these are some of the snapshots from places I've been I'm no photographer is definitely Instagram and filter heavy but basically we've got Costa Rica La Skyline Portugal New York Morocco Goa and it's not just photos that I like to bring back I also around pointless little momentos like rock and teapot going monkey Costa Rican drum Thai fan with elephants I'm a bit a sucker for souven ears after an hour and a half of cooking oh that Salo smell that oh that smells great now we're talking at this point I'm going to put it back into the oven without the lid to carry on cooking for another half an hour just grab the door yeah this gives us plenty of time to cook something to go with it in this case corett so I've taken a corett stripped up into battens and they're just going to go into tray along with a drizzle of oil some cumin seeds and plenty of salt and pepper now I wanted to put some sumac onto this yeah tell us about that b which I love it was an ingredient it's not traditionally from Morocco but I first had it in Morocco but I was so excited by it I brought it into the s studio to let everyone have a sniff of it and I left it there so we're going to just go cumin black pepper and salt the worst thing about that story is it's true new ingredients when you've been cooking for many many years it's excited to help us new ingredients yeah so these going to go in the oven as well with the tajine and another ingredient that was new to me that I brought back from Morocco is argan oil we're going to put that into our cistmas they farm this in a very interesting way don't they then well it's kind of native it's Argan nut which grows in the atas mountain in Morocco only in the atmas mountain yeah so it is native to there which is why it's so expensive and things like that but if you ever go there look at the Argan trees cuz they're full of goats that sounds ridiculous the goats love the nuts and climb the trees to eat them and as you're just driving past it's just a tree with goat in it I'm really interested in what this is going to taste like cuz I've never tried that ever I've heard they put it in you get it in cosmetic products and stuff like that good for your hair good for your skin good for nails um but they also for calary uses so equal quantities of cuscus and boiling water and as you know that's all we're going to do to our cuscus so this isn't the traditional method they use in Morocco it's definitely our cheats version they would kind of steam it over musling with musling cloth over steaming pan in a double boiler this is so much easier little bit of our oil and then if you can just juice all of our lemon into there that would be great down for the whole lemon are we yes it's really quite citrusy I'll season it up and then plenty of fresh herbs and I've gone for parsley mint and coriander ccus needs a lot happen to it so the oil the lemon the seasoning and these fresh herbs is what's going to help here another Moroccan delicacy that been was raving about is their mint tea as well I mean you've got a bit of an affinity with mint as it is but then he went over to Rocko and it blew the whole thing wide over didn't love this place because the amount of fresh mint there there was a market store right um that was just like a man you could only see like his eyes above this just mound of fresh mint it was amazing can you grip some coriander off that's the one nearest the cupboard perfect and that's it cuscus couldn't be simpler all you need to do is fluff it all up You' got the oil and the lemon juice in there and then all these herbs in there like that we'll wait for our corett to finish roasting and the teine to reduce down a little bit more and you can serve both I love traveling the world but if I'm honest some of the best times that way I've had have been in the UK camping I love the outdoors which is why I've got all this stuff here walking boots sleeping bag waterproofs Ru sack Camp Kettle um hammock just in case and all these knickknacks that get you out of trouble when you're away so whistle and Compass uh we got a pen knife pretty old but still nice and sharp and of course that moment when you need a Wei in the middle of the night in the middle of a field head torch too oh this smells great and there we go look at that that's the fine cuscus done too you can grab the corett Out the Oven cuscus isn't too much flavor plenty of fresh herbs but not too lemony got the oil the salt and pepper that's where the lemon comes in and these corett just very simply roasted I love roasted vegetables absolutely love them very interested in what this Argan is going to taste like do you a slightly different you can use olive oil if you can't get hold of algan oil you can use salt and pepper if you can't use sumac use it if you can there we go the corette the cuscus a final garnish of coriander beautiful that is a chicken Moroccan tajim made for Ben by Ben sorted so tuck in with a bit of luck should just fall off the bone well it smells great as I alluded to earlier oh that is moroccon and you can take all that amazing juice which is now absolutely gorgeous add it to the cuscus actually a glass of mint tea to go this would be absolutely perfect happy with yourself yes absolutely CH just as I remember it and what we want to know from you guys is what's the most memorable dish from your holiday comment down below\n"