Can be adapted for vegetarians, replacing chicken with vegetables such as potatoes and carrots
INGREDIENTI
- 1 whole chicken, cut into pieces (or any chicken parts you prefer)
- 2 medium onions, chopped
- 2 garlic cloves, crushed
- ¼ cup olive oil
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- ½ teaspoon black pepper
- ½ teaspoon sweet paprika
- Salt, to taste
- 1 preserved lemon, cut into slices or halves
- A handful of green or red olives
- A small bunch of fresh cilantro and parsley, chopped
- Water, as needed
METODO
- Marinate the chicken. In a tagine or a large pot, add the chicken pieces, chopped onions, crushed garlic, olive oil, all the spices (ginger, turmeric, pepper, paprika, and salt), and the chopped cilantro and parsley. Mix everything well.
- Sauté. Place the tagine on low heat and cook for 5–10 minutes, stirring occasionally. Let the chicken absorb the flavours and allow the onions to start softening.
- Cook slowly. Add about ½ cup of water (more if needed to avoid burning), cover the tagine, and let it cook gently over low heat for 45 minutes to 1 hour. The chicken should be tender and the sauce rich and slightly thickened.
- Add final ingredients. About 10 minutes before the end of cooking, add the preserved lemon slices and olives. Let the tagine simmer uncovered so the flavours come together.
Presso MED4FOOD
The photo shows the vegetarian tagine the Moroccan group cooked at the symposium, with potatoes and carrots.
Tratto dallo scambio giovanile MED4FOOD (9-18 giugno 2025), organizzato dall'Associazione Kora presso la fattoria didattica La Buona Terra, Passignano sul Trasimeno. Progetto 2024-1-IT03-KA151-YOU-000220163. Finanziato dall'Unione Europea; le opinioni espresse sono esclusivamente quelle degli autori e non riflettono necessariamente quelle dell'UE o dell'Agenzia Italiana per la Gioventù.
