MOROCCAN CHICKEN TAGINE WITH CAULIFLOWER “COUSCOUS”

MOROCCAN CHICKEN TAGINE WITH CAULIFLOWER “COUSCOUS”

Serves 4

Prep Time: 20 minutes

Cook Time: 45 minutes

FOR THE CHICKEN TAGINE

EQUIPMENT

Dutch Oven or 8 qt heavy bottomed stock pot

Tongs

Wooden spoon

TIPS/THINGS TO REMEMBER

• When separating chicken drumstick from thigh, place the tip of the knife right into the joint and then the flesh should cut easily apart
• A “large dice” is a like a rough chop, but with uniformly sized pieces
• Preserved lemons are easily made and stored in the refrigerator to have on hand for adding to all types of recipes; otherwise, the ethnic section of your grocery store should carry these. They are preserved in salt, so will lessen the necessity to add a lot of salt to your finished dish
• Brown the chicken in batches to prevent overcrowding, starting with half the cooking oil for the first batch and adding the remainder for the second batch.

INGREDIENTS

• 4 Whole chicken legs, drumstick and thigh separated
• 4 Stalks of celery, large dice
• 4 Large carrots, large dice
• 1 Large yellow onion, large dice
• 1 Cup of Marrakesh Sitar Moroccan Cooking Base
• 2 Cups unsalted Chicken Stock
• 1 Tbsp of Marrakesh Sitar Spice Blend
• ¼ Cup cooking oil to coat bottom of pan
• Kosher salt, to taste
• 1–2 Tbsp fresh lemon juice, to taste
• ⅓ Cup sliced preserved lemon
• ½ Cup sliced toasted almonds
• ⅓ Cup sliced green olives
• Chopped parsely for garnish

STEPS

1. Heat dutch oven over high heat and add oil when the pot is hot.
2. Pat chicken dry, season with salt, and sear on all sides until brown — about 6–8 minutes. Remove to a plate.
3. Add onion, carrot and celery and sauté 8–10 minutes until slightly caramelized.
4. Add the Marrakesh Sitar base and Spice Blend, stir well.
5. Place chicken back into pot and add chicken stock.
6. Bring to a boil and lower heat to a simmer; cook 25–30 minutes.
7. Stir in lemon juice, preserved lemon, sliced almonds, and green olives.
8. Adjust salt after adding preserved lemon and olives.
9. Garnish with parsley and serve with Cauliflower “Couscous.”

CAULIFLOWER “COUSCOUS”

EQUIPMENT

Large Saute Pan

Wooden spoon

TIPS/THINGS TO REMEMBER

• Cauliflower is a versatile alternative to high carbohydrate rice and couscous (wheat)
• To toast pine nuts, place on cookie sheet in a 325℉ for about 5–7 minutes. Watch closely, as they have a high oil content and will burn easily

INGREDIENTS

• 1 Qt (1–2 heads) of riced cauliflower (see below)
• ½ Cup Marrakesh Sitar Moroccan Cooking Base
• ¾ Cup toasted pine nuts
• ½ Cup currants, soaked in hot water for 15 min, water discarded
• ½ Cup chopped parsley
• 1 Lemon, zested and juiced
• Olive oil to coat bottom of pan
• Kosher salt to taste

STEPS

1. Heat pan over medium high; add oil when hot.
2. Add Marrakesh Sitar Moroccan Cooking Base and cook for 3 minutes until fragrant.
3. Stir in cauliflower, and cook for 5–8 minutes.
4. Turn off heat and mix in pine nuts, currants, parsley, lemon zest and juice.
5. Season with salt to taste.

HOW TO “RICE” CAULIFLOWER

1. Wash and remove stems from cauliflower
2. Cut into smaller 1–2” florets
3. Place into a food processor or blender and blend high until the cauliflower breaks down into rice sized grains