Once in a while, not very often I come across a medley of flavors that makes me sit up and pay attention.
The kind I know that will forever be embedded in my pshyce and onto my taste buds. The refreshing flavors of the cilantro based marinade, the signature tang from the preserved lemons to the briny flavors from the olives does all that and more.
You'll never think of chicken as the same old boring bird and I know I'll love this dish forever - right up there with my love for the likes of pollo pibil.
No way are these dishes related or an are even from the same continent but they transform the humble bird into something exotic and memorable. And how often can one say that?!
Tagine, is my fave version of 'fast food' not so much because it take a jiffy to make but rather, that the ingredients are all piled into one conical mound, fitted with the conical tagine lid and then forgotten on a slow simmer for the next hour. Meanwhile, I'm free to potter around, writing blog posts, watching PBS chat with 'my person' and do a load of laundry.
Yippee! As you can see nothing gets me in a tizzy more than the ability to multi-task through my chores!
As my Aussie-Moroccan friend Yasmine has often reminded me, forget about searing the chicken with skin on the way many western versions of the dish profess. This chook is all about cooking in steam and it's own juices. And nothing worse that all that skin releasing it's fat in a skim layer over the whole dish. Yuck!
So do it the traditional way and get the butcher to skin and joint the chicken for you. The tagine will not only be yummier but also better for you.
Traditionally this dish is served with a mound of fries - yup them greasy French fries which we all love but can't afford to. So I serve mine with Moroccan style taters with a hint of cumin, oven roasted to perfection in the oven which is fab too and much much healthier for us all.
That recipe coming up next. Meanwhile, get this dish on your calendar 30 days from now but begin with preserving your lemons today!