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TIME POINTS FOR EACH MOROCCAN TAGINE
1. Spiced Chicken Tagine – 1:53
2. Chickpeas & Lentil Tagine – 11:19
3. Beef & Mushroom Tagine – 20:40
Since this is a long video, I have travelled a long way across Morocco without leaving my kitchen at home to explore three different #moroccanfood which are #tagine. I show you how to make each and every Moroccan Tagine using the basic ingredients and what pot you’ll need to make this Moroccan magic happen in your own kitchen.
[Music] Hey, What’s happening dudes? Welcome to another video upload from Aspie with Attitude. This is why I make autistic YouTube content. And also for this video, I’ll be doing a bit of cooking. Just to introduce myself, my name is David. I’m from Melbourne, Australia. I have autism, have syndromes. That’s why I call myself an aspie. And that’s why I call this one aspef 22. Well, dudes, this actually going to be a very long video. This is going to be a lengthy journey across Morocco. What I like to do in this video upload for ASP Chef is I want to take you on a long cooking or culinary journey across Morocco sampling three different types of cuisines which going to be beef mushroom tajine, lentil and chickpea tajine for vegetarian option and also there’s going to be chicken and sweet potato tajine. Since this is going to be a very long video, you can always look in the description down below, I’m going to be leaving a time reference on each of the tarine just to see which one really really makes you hungry and one you’re really dying to taste, dudes. Like here we go. I’m going to set myself walk you across Morocco on a calorie journey cooking three different tines. Come along, cook with me, dudes, for aspie chef number 22. Well, finally dudes, my calorie journey across Morocco begins right now on the evening of the 8th of February 2025 when I actually finally start cooking the Moroccan spice chicken charging. I’ll talk about that charging dudes. What I like to do is I’m going to bring in closer show you the ingredients I’ll be using to make the Moroccan magic happen. As I begin my Moroccan culinary journey, I’ve decided to show you my favorite brand of diced tomatoes I normally use, which happens to be the Italian diced tomatoes, and all these brands there. And I’ve got two basic vegetables, which happens to be the sweet potato, the onion, and I’m going to be using honey as the seasoning since it’s supposed to be meant to be a sweet dish. alongside the three exotic seasonings. Definitely got the Moroccan seasoning, the ground cinnamon, and the turmeric. And I can never forget the chicken. I’ll be using the fire cutlets, which is skinless chicken. And for more sweetness, the ped dates will be chopped. And for the garnish, I’ve got the pistachio nuts there. And I even be using a mint for the garnish as well as a seasoning to go with it. I can use grounded dry mint if I wanted to, but instead I’ll use this. Well, there you have it, dudes. That’s all I’ve been needing for this tine about to cook. And without wasting more time on my first stop in my Moroccan calorie journey, I think it’s time to cook and show you the spice chicken tajine that I’ll be cooking right now from aspiritude aspie chef. Take on that culinary journey right across Morocco. Number one, cut in half each of the chicken thighs as shown. I think this method is called butterflying. Otherwise, please let me know in the comments down below. Number two, rubbing the turmeric powder and the Moroccan seasoning to give each of the chicken pieces that aromatic taste of Morocco. Number three, while the seasoning is soaking into the chicken pieces, I like to start on preparing the vegetables by first peeling the sweet potato under running water. Number four, I am only going to slice the onion. I mean, at least trying to give it a fine slice. Number five, after now I’ve peeled that sweet potato, it’d be now ready to dice, ready to cook into my tajine. Number six, I thought that I like to chop one quarter cups worth of pitted dates before I begin to pan fry the spiced chicken. Number seven, it’s time to start frying the chicken. First off, I’m going to put the pan on high heat. And while the pan warms up, I’m going to oil the pan. Once the pan’s hot enough, it’s time to start cooking the chicken just on the one side. Once one side had been browned, this will be the time to turn over to brown the other side of the chicken. Once I finish browning both sides of the chicken, this would be time to remove the chicken from the pan before cooking the vegetables. Number eight, still at high heat. This will be the time to start off by frying the onions. Then meanwhile adding the diced sweet potatoes. Once they’re all mixed in and the onions are softened, I will add in the can of diced tomatoes. Number nine. 1/4 of a cup of chopped dates will be the last thing to add before the seasoning. Since it’s time to add in the seasoning, I’ll be adding a dash of extra Moroccan seasoning, ground cinnamon, a bit of mint leaves, and two teaspoons worth of honey. Number 10. Give a tine a good mix. Then turn this down to medium heat. Keeping it under cover. Simmer for toine. And I will wait for another 10 to 15 minutes before I add in the cooked Moroccan seasoned chicken pieces. Number 10. While I’m waiting for my tanjine to cook, I’ll be using this pesto and mortar to give a pistachio nuts a good crush. And this will be used for my garnish once my meal has been cooked. Well, dudes, 20 minutes is up and I’m about to show you this now. A Yeah. Got to turn this off. Yes. Smells like Morocco, dudes. [Music] Oh, how beautiful is this? Like off the chicken. So, I pretty much decided to put a couscous cous aside and I’ll grab one of the chicken. I can always put a chicken there. Absolutely beautiful this dish. Like that actually looks awesome. But the chajine. Oh yes. This actually almost come to the very end of my first part of the journey to Morocco. So anyway, this is where my first stop on this culinary journey. Well, do that finally completes the first leg of my cinary journey across Morocco. So I’m going to actually give this a taste. So I’ve got this sweet potato and onion. Well, dudes, after simmering it on low medium heat between minutes, the sweet potatoes are softened and could have had that bit of chicken that I served. Well, guess it dudes. The chicken’s absolutely tender. I started off frying this for like about 5 6 minutes and spent 20 minutes actually steaming the chicken fillets and I got to begin my next journey on this culinary adventure through Morocco with Aspie Vat aspie chef. Well dudes this is how I have been achieving my Moroccan tarine. So like if you ever get a chance to go to Morocco, the way tar jeans are made is I’m going to show you a picture. What you have here are the Moroccan clay pots, also known as tarine pots. And what they usually do is like you can lift up the comb, which is actually the lid for the tarine pots. It’s almost like your typical witches hat on the road. The idea is like as you put all your ingredients in as I show you in the beef and mushroom targine, it kind of allows it to rain up and then rain down onto the meal to make it really tender. So like it’s been practiced for thousands of years by the Berber tribes in northwest Africa where Morocco is. And pretty much since when Islam actually did come to Morocco, they also continue on the tradition. And the Muslims or those who convert to Islam in Morocco absolutely loved it. And now here I am. I’m in the kitchen and I’ll show you what I have been using now to give you a closer look. So like basically you can actually lift the lid off the thing. And if I put that on again, it actually does the same job as a tajine pot. This is a simmering pan that I’m using. So like as I walk around and put that back down again. So like that’s how I actually been doing it. I could got myself one of these tajine pots and then once I’m finished doing that YouTube video, I would have nowhere to put it. And I think, dudes, that really does for the job to making these tarine. I think I’d like to move on to the lentil and chickpea tine, which is going to be a vegetarian option. Well, this is Asby Chef number 22. You’re watching right here, episode 427. Well, here we go dudes. This is continue on with the culinary journey across Morocco. What I do for free tines from the country. For this one, I have to really do a vegetarian option there. And once again, I have to bring closer to show you the ingredients I’ll be using for the Moroccan chickpeas and lentils tajine. Well, dudes, just to show you the ingredients I’ll be using in that yellow box, what I have here is a harissa. One of the main seasoning I’ll be using and the Greek yogurt will be coming in later in this bin. Making sure it’s all natural. And yet again, got the whole green lentils there. The purpose of this is to make it as green as possible. Since I really love a tapestry and a mosaic of different colors of tar jeans from Morocco, I could use a vegetable stock for this one since I wouldn’t mind making this as vegan as possible. And over there, I’ll be needing a lot of chickpeas for this one with a Italian diced tomato. And another exotic seasoning I’m going to be using is well hung out spice which actually going to really bring out flavor and the kale as well. And there’s the onions and coriander will be used at the very end to garnish the meal. And there you have it. That’s all I’ll be using to make this vegetarian tarine happen which happens to be chickpea and lentil tine. Well, there you have it. That’s all we’ll be using for this dish and I’m just about to get started cooking and I hope you sit back and watch this part of the journey across Morocco when I do my vegetarian option dudes all vegetarian for this one. Number one, before I start heating the pan, I like to begin the preparations by chopping and dicing the onions. And I’ll be putting this aside since the onions will be going in the pan first once after I’ve heated the pan. Number two, I am preparing two cups worth of green lentils by giving them a rinse under cold running water where I’m going to actually leave them in the colander. Number three, since I had been using the colander for the green lentils, I like to complete the preparations by putting the lentils aside into a separate bowl as I begin to drain and rinse the canned chickpeas. This is going to involve opening both cans of chickpeas. Number four, it’s time to put the pan on medium heat. And I will be using a splash of olive oil for this tarine. Once the pan is heated, it’s time to start frying the onions for 5 minutes before seasoning this with a tablespoon of razel hut and another tablespoon of harissa. And I’ll be adding some salt and pepper to season the onions as well to make it the most succulent vegetarian tajine you’ll ever have. Number five, it’s time to rip open the can of diced tomato and add two cups of vegetable stock. I am also adding 100 mil of water. Bring this to a boil whilst on high heat. Number six. Stir through the green lentils and the chickpeas reducing this to low heat. Cover and let it simmer for 25 minutes. Number seven. While the tarine is simmering, it’s a perfect time to prepare the kale by removing the stems and roughly chop three cups worth of kale in a waiting time for my tarine to be ready. Well, just to turn it off. Well, dudes, like this is 25 minutes have passed. Oh yeah, this is actually smelling like Morocco. Once again, just way I want to actually cook this. What I actually like to do is I’m actually going to add this in. So hopefully I’ll just let this one wilt. And I’ve got one cup of yogurt or 250 ms. You know, that’s 130 mil there. Well, dudes, that’s all yogurt I pretty much have. Oh, nothing comes to waste at all. I’ll beat my pal there. So, what I want to just do is I got to reset this. Give this another five minutes of cooking this. And very important to give this a good stir and just really combine it together. What a vegetarian option that I’m actually doing there. And one thing I like to be doing is just leaving the tajine uncovered. This actually done plenty more and I gave it an occasional stir as if you actually see me do it. as the question is, could I actually be making the perfect Moroccan dish there? As I continue on my Moroccan calorie journey for this aspe video. Well, dudes, anyway, it’s just time to dish it all up and I won’t be need this anymore. And let me grab my serving spoon. So, I actually had this before. uh turned out to be really nice. Not bad for a real vegetarian option. Uh something I’ve been wanting to do when I was trying to decide what I want to take with me across Morocco. Looking very lovely, dudes. And one thing I like to do is just give it a good garnish with coriander. Just really make it a good food presentation there. And basically that’s just the way I want to cook it. All thanks to the exotic seasoning that I put in there which was Razel Hung out and harissa that really born in the taste of Morocco there. Absolutely lovely dudes with exotic seasoning. This will be very plain and very tacky, which is not. I absolutely love it. And the way I’ve been preparing the side dishes for each of the meals is using these two electrical appliance. What I have there is an electric kettle and like an electric toaster. So like what I usually like to do with electric kettle is this is a something I use to prepare for couscous rice and what I’ve been doing it is just using the packets and the coolest thing about these packets is it comes in different flavors. Basically, what I usually do is I boil up the water from the kettle and basically I prepare the couscous by pouring it in the bowl. And once the water’s finished boiling, I adding 160 mil of hot water. And I’ll cover it up with aluminum foil. Let it stand for about 5 minutes. And the couscous is ready. And I can just break it up with a fork so you get this real lovely fluffly taste which I have been using for the beef and the chicken. And on the other hand though I’ve got electric toaster and what I managed to pick up for myself there is those nan breads which actually works like a bit of a flat bread there. So like I had been popping this in the toaster there. And basically I do this while I was actually preparing the tar jeans to give it a nice beautiful Moroccan meal for taste of Morocco from my culinary journey across the country. Dudes. Well dudes to continue on my culinary journey across Morocco without leaving the comfort of my own home. just mainly kitchen exploring Moroccan cooking there. And for this meal, I’ll be doing beef and mushroom tan. So, this is another med dish I have to really do to complete this Moroccan calorie journey. So, without any further ado, let’s focus right in and I’ll show you the ingredients. Before I get stuck into the beef and mushroom tajine to continue my Moroccan journey, yeah, one thing I want to show you is I got two cups and 500 mil of beef stock. And behind the actual beef is, I’ll put an extra one cup, which is 250 ms. Since you’ll be needing roughly about 700 to 800 ms of beeftock and since I’m actually going to be doing everything in metric to apologize to my American viewers. So here you go. Those are the exotic seasonings I’ll be using which happens to be a tube of minced garlic. Got the oregano, the seeds all grounded and to really experienced Morocco. Definitely got Morocco seasoning happening there and the turmeric powder which is actually going to bring this Moroccan flavoring. And of course, check out this real chunky, juicy diced beef since I’ll be using this to make it all happen. And this is going to be real Morocco there. And my favorite brand of Italian diced tomatoes. So this is 400 g worth. And hopefully there’s a flour there. Just maybe thicken up. And the whole hero of a dish to make this tine happen is definitely got the mushrooms. And this is a Lebanese eggplant. So I call it a Lebanese eggplant instead of a baby eggplant. and definitely onions and two carrots. That’s all you really need. And the amount of beef I’ll be using is half a kilo or 500 g. And just to finish it off to show you the ingredients as I continue on my calorie journey across Morocco, just remaining my kitchen in my own home, dudes. Well, dudes, there you have it. just to make my journey continue across Morocco without leaving my own home and just staying in a whole kitchen and experiencing the food culture of Morocco. Number one, for my beef and mushroom tarine, I’m going to start off by dicing the Lebanese eggplant. As you can see how I’m putting on the plate aside and that’s the way I usually like to do it. Since now I finished dicing the eggplant, I’m going to peel and roughly chop the onion. They’re also going to the beef and mushroom tarine. I’ve decided in a bowl where I’m going to put the brown mushrooms. I’m going to slice each one of the brown mushrooms and put that in a bowl. And I like to roughly dice the two carrots. And mind you, I do leave the skin on the carrots since it’s more popular to peel the carrots before dicing it. Before I start cooking, I’ll show you an amazing colorful mosaic and a amazing tapestry of what I’ll be using. And here’s a raw beef that I’m about to cook. I’ll be adding the vegetables alongside the seasoning, dudes. And who enjoys stirring up the tapestry of the mosaic of seasoning I’ll be using for my tajine. Number two, it’s time to heat up the pan. As I do so, I am going to add a dash of canal oil. And I’ll leave the lid on since that it’ll have a tendency to splash everywhere and make a mess in my kitchen. And once the pan is heated up, it’s time to add the diced beef. And as I demonstrate, you can just watch how the diced beef is browning up, which is very important to brown the meat before you adding the vegetables. Number three, once you’ve browned the diced beef, it will be time to add in the chopped vegetables and all the seasoning, which will be 2 tepoon of minced garlic, 1 tbsp of oregano, 2 tbsp of Moroccan seasoning, 1 teaspoon of cumin powder, and one teaspoon of turmeric. Number four. Once combined, turn it down to medium heat. Adding 1 400 g of can of diced tomatoes. Adding the beeftock, which is about 700 to 800 ms worth since I’ve added in 750 mls worth. And I’ve sifted in two or three tablespoons worth of flour. Number five, leave for 30 minutes covered as shown in the video. Maybe give an occasional stir while the beef tine is simmering and the sauce is thickening up. Well, dudes, just another 3 and 1/2 minutes. Since I’ve been giving it a bit of occasional stir, I’ll just show you how it’s all going. Well, dude, this is actually looking good. It’s really bubbling. So, like I have to have it upside down because I don’t want this pouring in there since I’ve got nan bread being prepared. And I’ve already showed you how I’ve actually did a couscous. You know, I absolutely love the aromatic smell of Morocco there. So, very, very, very Moroccan. [Music] Well, what’s this, dudes? Time’s up. And what I’ve also done is I prepared my couscous rice. So, I’ve got a bit to do as I allow the meal to cool down. And needs a little bit more meat, though. What I’ll do is I can finally relax now that I’ve actually finished what I want to have for dinner. Perfect. Every time I cook up stews like this, particularly this being Moroccan, I always use these flatbreads as side dish, dudes. I seem to eat everything with a knife and fork. And I absolutely enjoying the culinary experience across Morocco. Anyway, dudes, there you have it. That’s my mushroom and beef tine that I’ve just cooked. And I absolutely think of this meal that I cooked. I’m actually very very happy with the meal since I’ve already tasted all the way through and pretty much explored all the seasoning, the vegetables, and especially the meat. Absolutely mouthwatering just the way I’ve cooked my tarine. Well, dudes, dudes, dudes. I finally complete my culinary journey across Morocco, exploring three different types of tajine and how’s all me been cooked since it’s been such a long video. If you hadn’t liked what I’m doing there, please not subscribe to Asper Vitude. That way, you’re showing more support for this channel. And also, please don’t forget to ring this notification bell if you want to keep up to date with Asper Vitude. And also, one more thing to do is please like and share this video content around. That way you show more support for this channel, Aspie with Attitude. And also in the description down below, I’ll leave a full playlist of all my previous works that I’ve done for ASP Chef, especially this long video that you’ve been watching me cook three different types of tajine. Well, I think my journey is going to end with a fidget sp nose trick. Well, here we go, dudes. Hope you enjoyed this cooking or this culinary journey across Morocco. And I like to say thanks for watching and hope you have fun watching me cook or these Moroccan tajine. Peace and respect and see you next time. I’m out here dudes. Peace. Heat. [Music] Heat. [Music] Heat. [Music] Hey, Heat. [Music]
Dining and Cooking