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.
Origin of the recipe: Moroccan Cuisine, Food Moroccan
Number of persons: 8 Pers.
Preparation time: 1 h 00 min
Cooking time: 2 h 20 min
Difficulty: Easy
Price: reasonable
Ingredients:
1 kg lamb jumped into pieces
1 small sliced veal shank
1 kg of semolina average
250 g chickpeas
8 courgettes
8 turnips, carrots 8
2 large tomatoes, 2 stalks celery
3 large yellow onions
6 cloves of garlic
125 g raisins blond
1/2 bunch parsley, 1/2 coriander
1 c. in s. ras-el-hanout
200 g butter or fat smen
Preparation of traditional Moroccan couscous:
To prepare traditional Moroccan couscous recipe:
The night before, put the chickpeas to soak. The same day, melt 125 g smen at the bottom of a steamer. Fry the meat for 10 minutes then remove.
Replace with onions peeled and chopped, melt them 10 minutes then add the chickpeas, chopped tomatoes, crushed garlic and chopped celery. Melt 10 min. Put the pieces of meat, moisten with 2 water, add salt, pepper, ras-el-hanout.
Cover and simmer for 1 hour over low heat.
Meanwhile, put the couscous in a bowl, cover with 50 cl of cold salted water, stir and let stand 30 minutes, stirring occasionally. Add the turnips and carrots into pieces of meat and parsley. Bake 20 minutes, then add the zucchini into chunks and raisins for 20 min. Add the coriander, cook for 10 min.
After adding carrots, put the couscous in the steamer basket, place it on the pot. Let it cook for 15 minutes, pour in the dish, sprinkle with 1 cup cold water.
Work at hand and let stand 10 minutes. Repeat cook for 10 minutes on the pot, let stand 10 minutes, then reheat. Stir in the rest of smen and serve with the meat, and in a bowl, broth and vegetables.
By Ahmed Hajouj.
