Скачать или смотреть Moroccan Chicken Tagine Mchermel 🇲🇦

WELCOME TO STEWS FROM AROUND THE WORLD 🌍

this is part 25 and today we’re taking a trip to Morocco where we will be making some chicken tagine Mchermel 🇲🇦

if you want me to make a stew from your country, let me know in the comments below and follow for part 26 :)

vote below for where you want me to go for part 26 👀🌍

Chicken marinade:
4 chicken leg quarters
1 tbsp ras el hanout (yellow spice blend I made at the beginning)
2 tbsp saffron water
1 small handful of cilantro
1 small handful of parsley
1 tbsp red chilli powder
1 tsp ground ginger
1 tbsp garlic powder
1 tbsp black pepper
1 tsp salt
1 tbsp garlic paste
2 tbsp olive oil extra virgin

Tagine:
1 tbsp vegetable oil or ghee
1 brown onion grated
4 pulps of preserved lemons
1 tbsp garlic paste
1 tsp turmeric
1 tsp ground ginger
1 tbsp ground cumin
2 tbsp saffron water
1/2 cup green olives
6/8 skins of the preserved lemons
2 tbsp lemon juice

Method

Step (1)
Marinate the chicken by combing all the ingredients for the marinade in a large bowl. Cover and let marinate for a few hours but better overnight.

Step (2)
Heat up your tagine pot making sure you are using a heat diffuser to stop it from cracking. Then add the oil/ghee, once hot, add the grated onions, pulp from the preserved lemons and garlic paste. Mix very well then cook on a low heat for 10 minutes until fragrant

Step (3)
Add your turmeric, ginger and cumin, then mix very well. Now add your chicken pieces into the pan alongside some saffron water then turn the heat up to a medium high heat. This will allow the chicken to release its juices. Cook for 10 minutes on a high heat covered.

Step (4)After 10 minutes, reduce the heat to a medium low and cook for a further 40 minutes covered. Finally add the green olives, lemon juice and preserved lemon skins. Cook uncovered for around 5-10 minutes to allow the sauce to thicken. Serve with some round bread and enjoy ;)