How To make Chicken Casablanca
Ingredients
2
tablespoon
olive oil
2
each
onion, sliced
1
teaspoon
ginger, fresh, grated
3
each
garlic cloves, minced
3
lbs
chicken pieces, skinless
3
each
carrots, diced
2
each
potatoes, peeled, diced
2
tablespoon
raisins
1/2
teaspoon
cumin
1/2
teaspoon
turmeric
1/2
teaspoon
salt and pepper
1/4
teaspoon
cinnamon
1/4
teaspoon
cayenne pepper
1
each
can tomatoes (14 1/2 ounces), chopped
3
each
zucchini, 1 inch slices
1
each
can garbanzo beans (15 ounces), drained
2
tablespoon
parsley, fresh, chopped
1/2
teaspoon
cilantro
Directions:
Saute onions, ginger and garlic in oil. Transfer to crockpot. Brown chicken in same pan over medium heat. Add carrots, potatoes and zucchini to crockpot. Place chicken on top of veggies. Stir seasonings in a small bowl and sprinkle over chicken. Add raisins and tomatoes.
Cover and cook on HIGH for 4 to 6 hours. Add beans, parsley and cilantro 30 minutes before serving. Serve over cooked rice or couscous.
How To make Chicken Casablanca's Videos
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MOROCCAN CHICKEN TAGINE WITH PRESERVED LEMONS AND OLIVES || Tagine Chicken Recipe with Apricot #DIFK
In this video, we show you how to make a Moroccan Chicken Tagine with Preserved Lemons and Olives. This Tagine Chicken Recipe with Apricots is absolutely delicious and brings back the amazing flavours that we experienced in Morocco. Tagine is the name of the Moroccan Clay Pot with a cone-shaped lid that is used to traditionally cook all types of food in Morocco. We often ate this Moroccan Chicken Tagine with preserved Lemons and Olives during our trips to Marakesh and it is one of the most common flavour combinations in that part of the world. We tried to recreate the same Tagine Chicken Recipe that we enjoyed in Morocco with Apricots and we must admit that it tasted almost identical to what we ate there.
To make the Moroccan Chicken marinade, you will need:
2 small preserved lemons (use the flesh first and save the peel for the end)
1 baby chicken (cut into small pieces)
1/2 tsp cumin powder
1/2 tsp ginger powder
1 tsp coriander powder
1/2 tsp black pepper
salt to taste (the preserved lemons can be salty too, so add salt accordingly)
2 grated garlic cloves
2 tsp paprika
1/8 tsp turmeric powder
1/2 cup finely chopped coriander
1/2 cup finely chopped parsley
2 tbs olive oil
saffron soaked in hot water then 2-3 tsp saffron water
To prepare the onions for the tagine:
1-2 tbs olive oil
1 large onion (grated and sliced)
salt
1/2 tsp paprika
1/4 tsp turmeric powder
2-3 tsp saffron water
6-8 dried apricots (halved)
Handful green olives
fresh lemon juice
lemon rind from the preserved lemons
Cook on a medium flame for 15-20 minutes, then reduce heat to low and cook for at least 1 hour until the chicken is tender and cooked. Always use a heat diffuser or a heavy pan to sit the Tagine on when cooking (to prevent any damage).
We served the Moroccan Chicken Tagine with roasted potatoes, mushrooms and cauliflower, and a side of homemade cinnamon and orange cranberry sauce. Traditionally Chicken Tagines are served with couscous, vegetables or even crusty bread.
Moroccan cuisines is packed full of flavour, especially when the food is slow-cooked in the Tagine. It is also healthy too as very little oil is used and lots of fresh produce is consumed.
View our delicious Moroccan Fish Tagine recipe here:
We hope you have seen how easy it is to prepare this delicious Moroccan Chicken Tagine with Preserved Lemons and Olives (as well as apricots), and we hope you can put your tagine to use with this amazing recipe. If you do not have a tagine then you can apply the same ingredients and cook it in a pot on the stove (like a casserole pot) or even bake it in the oven (adjust cooking times accordingly).
Video timings:
Intro: 0:00
Moroccan Chicken Marinade: 0:34
How to Cook in the Tagine: 2:10
Plating and Serving Suggestion: 3:51
Equipment Used To Make This Video:
Camera:
Camera Lens:
Camera Mic:
Tripod:
Tripod Head:
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Professional Chef's Best Braised Chicken Recipe!
Get some before it's gone! This meal will fly off the table as your dining partners taste the authentic spice blend mixed in with sautéed vegetables.
INGREDIENTS
For the Chicken
1 splash vegetable oil
6 chicken thighs
2 onions, chopped
1 carrot, chopped
4 clove garlic, sliced
1 Tbsp Ras El Hanout spice blend (you may substitute 1 teaspoon each of cumin, cinnamon and ground coriander)
1 cup orange juice
½ cup marmalade
juice and zest of 1 lemon
½ tsp salt
½ cup pistachios
½ cup olives
½ cup figs
For the Couscous
1 cup couscous
1 ½ cup boiling water
DIRECTIONS
For the Chicken
1. Match your favourite frying pan or skillet with a tight fitting lid and medium high heat. Splash and swirl in enough vegetable oil to cover the bottom of the pan. Add the chicken thighs and sear the first side until its golden brown and crusty, 4 to 5 minutes. Flip and sear the second side until it’s equally golden brown and delicious. The goal here is not to fully cook the meat but just to add lots of brown flavour to the works while the pan temperature is high enough. Reduce the heat to medium, remove the chicken thighs and set aside.
2. Add the onion, garlic and carrots to the pan. Sauté to heat through, a minute or two. Add the ras el hanout and stir a minute more. Add the remaining ingredients and adjust your heat to bring the works to a slow, steady simmer, avoiding a rapid boil. Return the chicken to the pan, cover tightly and simmer until it reaches an internal temp of 165ºF, about 15 minutes.
For the Couscous
1. Put the couscous in a small saucepan with a tight-fitting lid. Pour the boiling water over and cover. Let it stand for 5 minutes. Stir with a fork to fluff and serve with the chicken.
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Casablanca Chicken
Celeste Heiter, who blogs at ChopstickCinema.com, makes Casablanca Chicken.
Chicken crispy ???????? Casablanca