Please enjoy this extra special classic Moroccan dish that I cook about twice a year and as always, thanks for watching. It goes great with jasmine rice.
1 bunch of cilantro
1 bunch of curly parsley
5 to 10 saffron strands
juice of two lemons
2 white sweet onions – thinly sliced
4 cloves of garlic – minced
2 pounds of boneless chicken
1 tsp salt
2 tsp pepper
2 tsp paprika
1/2 tsp cumin
1/2 tsp turmeric
Marinate for 4 hours or overnight
2 tbsp olive oil
2 tbsp water
2 cups of green olives
cook at least 2 hours or until chicken is tender
Hey, Taran here and I’m cooking you a classic dish from Morocco called savory chicken tjine with green olives. All the ingredients will be listed in the description of this video. I have one bunch of cilantro, one bunch of curly parsley, five to 10 saffron strands, the juice of two lemons, two white sweet onions thinly sliced, four cloves of garlic minced, two lbs of boneless chicken, one teaspoon salt, 2 tespoon pepper, 2 tespoon paprika, 1/2 teaspoon cumin, 1/2 teaspoon oon turmeric. You’ll need a big bowl with a lid. We’re going to add all of these ingredients to the bowl and we’re going to shake it. We’re going to place the ingredients in the refrigerator for 4 hours to marinate. Every hour, I will shake the chicken and the spices to make sure that they’re fully coated. After 4 hours, we’re taking it out and we’re going to start cooking. So, let’s officially get started. Here it is. After 4 hours, it’s completely marinated. And right here, I have a classic tjine from Morocco. My aunt bought me this. It’s so special to me. And it has its own cabinet. Now, if you have a gas stove like we do, you’ll need a what is this called? A metal stove top. heat diffuser. You have to make sure you have that. You’re going to put it on the stove top. You’re going to warm it up for a few minutes. Put the bottom of the tine on it. And then one tablespoon of olive oil. Right here we have the temperature about medium on the stove. Then we’re going to mix that oil around the bottom of the tine and up the sides. We’re doing that so none of the ingredients will be sticking to it. Now, we’re going to take all of those marinated ingredients, add it to the tine, and then we’re going to have the heat at medium. We’re going to add the other teaspoon tablespoon of olive oil. We’re going to add two tablespoons of water. And then we’re going to add the last ingredient, which is two cups of green olives. We’re going to place that on the top. So, what we’re doing now is we’re going to cover it and we’re going to wait for it to start bubbling. When it starts bubbling, we’ll we will reduce the heat to low. Yeah, like I said, I have this tine in its own cabinet with this diffuser. So, I am will be mortified if this ever breaks because I’ve had it for probably 5 to seven years. So, as you can tell, it’s starting to bubble. So, we’re going to reduce the heat to low at this point because we don’t want it to boil over. But before we do that, we’re going to mix it around. And every 30 minutes, I like to mix it around just to make sure. And technically, you don’t have to do this to mix it, but I like to cuz I have to make sure my food is completely cooked. I don’t want any pink chicken in this recipe. No good. So, like I said, we’re going to reduce it to low and then we’re going to put the top on the tjine. So, we’re going to check it like I’m checking it every 30 minutes. And at this point, I realized that it’s not heating enough. So, with this recipe, it’s kind of tricky with the tine because this is a recipe that I only cook twice a year. So, I see that it’s not cooking fast enough. So, I’m putting the heat up higher and then I’m covering it. And then I’m going to check it again. It’s like a long process. This is a two-hour process of cooking with a tine. Unfortunately, as you can tell, it bubbled over. It’s all over the stove now. So, I had to remove some water, some liquid from the recipe cuz it kept boiling over. I think it boiled over twice. And that’s pretty common because I can never get the temperature right with the tine, me personally. So, at this point, it’s looking pretty good. It is completely done after two hours now. And after two hours of checking it every 30 minutes, I am so happy that it is done. And I am ready to eat this. Slicing into it. And as you can tell, it is completely cooked and ready to dish up. This is a warm recipe. If I would do it again, I also made some jasmine rice. If I would do this recipe again in probably 6 months, like I said, I only cook it twice a year, I would not put the cumin in because I think the cumin people say it’s it tastes warm, but to me it tastes spicy. So, if when I cook it next time, I will not be adding the cumin. But if you like a little bit of warmth and spice, I definitely would add it to your recipe. But I don’t own the recipe. No one owns recipes. You can feel at ease to switch it around as much as you want. This recipe belongs to you now. Switch it up, add stuff, and make it your own. Thank you for watching this video, and I’ll see you in the next one. Bye.
Dining and Cooking