By Ahmed Hajouj.
Origin of the recipe: Moroccan Cuisine, Food Moroccan.
Number of persons: 6 Persons.
Preparation Time: 0 h 15 min
Cooking Time: 0 h 15 min
Difficulty: Easy
Price: reasonable
Ingredients:
4 large carrots, peeled
50ml olive oil
1 tablespoon coriander leaves, finely chopped
1 tablespoon cumin seeds, toasted
1 pinch of chili powder
juice of one lime
salt and pepper
sprigs of chopped cilantro
Preparation of carrot salad in Morocco:
To prepare salad recipe Moroccan carrots:
Cut the carrots into thin slices. Bring a large pot of salted water to a boil and cook the carrots for 10-12 minutes until qu'lles are tender. Drain and toss with the cumin seeds, olive oil, lemon juice and seasoning.
Serve Carrot Salad Moroccan-in bowls and garnish with a little pounding and cilantro sprigs.
By Ahmed Hajouj.
Origin of the recipe: Moroccan Cuisine, Food Moroccan
Number of persons: 4 Persons.
Preparation Time: 0 h 20 min
Cooking Time: 0 h 45 min
Difficulty: Easy
Price: Medium
Ingredients:
1 chicken 1.5 kg
1 kg of fennel
1 teaspoon of ginger powder
1 clove of garlic
1 preserved lemon, 1 onion
Olives 50g candied violets
1 saffron
juice of one lemon
2 tablespoons olive oil
salt and pepper
Preparation of chicken tajine with fennel:
To prepare the recipe for chicken tagine with fennel:
Brown the chicken pieces in oil with ginger, garlic and finely chopped onion. Cover with water and cook for 30 min. to cover (add water if necessary).
Remove the first thick heads of fennel. Cut into four in the length direction. Book. Remove the cooked chicken from the pan and replace with fennel.
Cook for 10 min. Then add the candied lemon cut into small wedges, candied olives, the juice of half a lemon.
Let the sauce reduce. Before serving, stir in the chicken, let heat. Adjust seasoning if necessary.
Serve the chicken tagine with fennel in an earthenware dish.
By Ahmed Hajouj.
