Morocco Food | Morocco Cuisine | Morocco Recipes

Chicken with Eggs

Djaj Souiri
This tagine is quite different from the traditional ones in that it looks more like a tortilla (Spanish omelette) than a stew. It has a distinct taste of cinnamon. Like most other tagines it can be prepared well in advance, but wait to add the eggs after reheating the chicken for serving. Serves 4

ingredients

• 1 free-range chicken (about 1.5 gk/3 lb 5 oz) cut into 8 pieces
• 1 medium-sized onion thinly sliced
• 2 tablespoons extra virgin olive oil
• Pinch of saffron filaments crushed
• 1 cinnamon stick
• Sea salt and finely ground black pepper
• 6 free-range eggs
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cumin
• 55 g/2 oz fresh flat-leaf parsley most of bottom stalks discarded then finely chopped
• Juice of 1 lemon, or to taste
• 1 teaspoon paprika

preparation

• Put the chicken pieces in a large deep sauté pan which will just hold then snugly, and from which you can serve at table. Add the onion, olive oil, saffron, cinnamon stick, a little salt and ½ teaspoon pepper. Cover with water (about 850 ml/ 1 ½ pints). Bring to the boil over a medium high heat, then cover and let it boil for 45 minutes or until the chicken is cooked and the sauce has thickened.
• Meanwhile, lightly beat the eggs with the ground cinnamon, cumin, salt to taste and ½ teaspoon pepper. Cover and set aside.
• When the chicken is ready, remove the skin if you like. Stir the parsley and lemon juice into the sauce and leave to bubble for a few more minutes. If the sauce is too liquid, reduce it further by increasing the heat to high and boiling uncovered.
• Pour the egg mixture all over the chicken. Cook gently, covered, for 4-5 minutes or until the eggs are set to your liking (I keep them quite soft). Sprinkle with paprika and serve very hot.

Add comment September 23rd, 2008

Spicy Coriander Fritters

Chermula Beignets
It is said that fritters are of Saracen origin and that they were brought to the West by the Crusaders. These crispy fritters are usually made with the left-over chermula mariande for fried fish. They are so tasty, though, that they are worth making on their own to serve with drinks or as a starter. If you are going to serve them with drinks, drop the batter into the hot oil by teaspoonful to make small bouchees. Makes 20-25 fritters.

ingredients

• chermula
• 1 free-range egg
• 150 g/5 oz plain flour
• 1/2 teaspoon easy blend dried yeast
• vegetable oil for deep-frying

preparation

1 comment October 29th, 2007

Chick Pea and Lamb Soup

Harira
Harira seems to be every Moroccan’s favorite late afternoon snack. Moreover it is what is first eaten when the fast during Ramadan is broken. Harira is normally served with a sweet accompaniment such as dates or Tressed Pastries, but it is sometimes eaten with a savory dish such as potato cakes, instead of diced lamb. The chick peas can be replaced with dried split broad beans or lentils and the vermicelli with short-grain rice, rinsed before use, or m’hamssa (big couscous grains.) served 4-6

ingredients

• 75 g/2 ½ oz dried chick peas soaked overnight with ½ teaspoon bicarbonate of soda added to the water.
• 250 g/9 oz lamb neck fillets cut small cubes.
• 1 large onion thinly sliced
• 55 g/2 oz fresh flat-leaf parsley most of bottom stalks discarded then very finely chopped
• pinch of saffron filaments crushed
• ¼ teaspoon ground ginger
• sea salt and finely ground black pepper
• 1 x 400 g/14 oz can Italian plum tomatoes coarsely chopped
• 55 g/2 oz butter
• 55 g/2 oz vermicelli broken into 2 cm/ ¾ in pieces
• 55 g/2 oz fresh coriander most of bottom stalks discarded then very finely chopped
• 1 teaspoon tomato puree
• juice of 2 lemons, or to taste
• 3 – 4 tablespoons plain flour

preparation

• Drain and rinse the chick peas. Spread them on a clean cloth, cover them with another cloth and, with a rolling pin, crush lightly to split them in half and loosen their skin. Out them in a bowl of water and stir with your hand. The skins should float to the surface, which will make them easy to remove and discard.
• Put the drained chick peas into a large saucepan. Add the lamb, onion, parsley, spices, 1 teaspoon pepper, the tomatoes and their juice, and 3 liters/ 5 ¼ pints water. Bring to the boil. Drop in the butter, cover and leave to medium high heat for 1 hour.
• Stir in the vermicelli, coriander, tomato puree and lemon juice. Reduce the heat under the pan to low.
• Mix the flour with 240 ml/ 8 fl oz water. Dribble this mixture into the soup, stirring constantly to prevent lumps from forming. The soup should thicken to a velvety consistency. Add sea salt to taste and simmer for a few more minutes, or until the vermicelli is cooked. Check the seasoning, then serve very hot.

Add comment June 8th, 2007