I love Moroccan cuisine – it’s simple, healthy and flavoursome. Over the past few years, I’ve shared a few of my favourite Moroccan recipes on the blog, including the famous harira soup, chicken raisins and honey tagine and chicken apricots and almonds tagine.
I was fortunate during a recent 10 day road trip to Morocco to take part in a private cooking course run by young locals, in a small riad located in Marrakesh’s medina (old town). From market to plate, I learnt how to whip up an authentic Moroccan lemon chicken tagine from scratch, using fresh ingredients from Marrakech souks. Meats, vegetables, herbs, spices; the souks have all the freshest produce required for cooking Moroccan cuisine.
Cooking classes are without a doubt one of the best ways to experience a country’s cuisine.
Moroccan Lemon Chicken Tagine
- 1 whole chicken
- ½ cup of fresh coriander (thinly chopped)
- ½ cup of fresh parsley (thinly chopped)
- 2 red onions (thinly sliced)
- ½ cup of olive oil
- Juice of half a lemon
- 2 preserved lemons (quartered)
- 2 tsp of rock salt
- 1 tsp of black pepper
- 2 tbsp of sweet paprika
- 2 tsp of ground cumin
- 1 tsp of ground ginger (optional)
- 8 cloves of garlic (6x crushed, 2x thinly diced)
- Place the fresh herbs at the bottom of a tagine dish.
- Add the olive oil, salt, all spices and lemon juice.
- Add the sliced onions and mix everything together using your hands.
- Add the whole chicken and rub it with the spices and onions mixture.
- Add the preserved lemon (rub it onto the chicken, then place the quarters in the chicken).
- Add the garlic cloves and sprinkle additional chopped garlic on top of the chicken.
- Place the tagine lid on and cook on low heat until all moisture is gone (about 20 or 30 min).
- At this stage add 1 cup of water and cook for another hour.
- Serve with salad.
|I got to devour my tagine after I made it! Savouring the fruits of my labour in the beautiful setting of a traditional Moroccan riad, made the food taste even better.|
Do you like Moroccan cuisine?
Have you cooked it before?
Disclaimer: this is not a sponsored post. The cost for the cooking class (30 euros per person) was my own.