In our third year highlighting countries, we move between Africa and Asia. Kits include a little bit about the country of focus, a recipe (or more) that is native to the country, and a unique ingredient or two from that recipe without which, it wouldn't be the same. Most recipes are from writers native to the country covered or otherwise lived experience of that culture. I'll post the recipes and information here as well, so let's get cooking!
Moroccan Food Culture
As explained by various cultural resources
The kingdom of Morocco is a relatively new country with an ancient heritage. It is a land of rich architectural traditions and a commitment to defending against invaders, which it has had to do, time and again, though the area itself has been populated for at least 92,000 years. Its food is known for its spices, slow cooking, and fresh foods. Its main influences are from Berber, Arab, Andalusian, and Mediterranean cultures. As with many African cultures, meals are eaten communally, with the family all at the table and the meal served family-style (individual plates, but all served from the same dish). This leads to vibrant and varied cuisine with emphasis on healthy foods, family ties, community, and belonging.
What Is a Tagine
Native to Northwestern Africa, in particular Morocco, Algeria, Tunisia, & Libya, the tagine is a type of stew made in a cone-shaped earthenware clay or enameled cast iron pot of the same name. The shape of the lid allows for steam to be trapped and funneled down to the food as it cooks and the width of the base allows for the food to cook slowly in a moist environment without adding much liquid, concentrating the natural flavors. It is an ancient cooking method with precursors dating back to Roman times. The modern tagine is believed to date to the fifth Abbasid Calif in the late 8th/early 9th century and was famously referred to in One Thousand and One Nights.
Main Recipe
Chicken Tagine in Dutch Oven or Crock Pot
This recipe has been adapted from MediterraneanLiving.com for use by the Brown Deer Library Cookbook Club
Serves: 4 Prep Time: 10min. Cook Time: 1hr. / 5hr. Total Time: 1hr. 10min. / 5hr. 10min.
Ingredients
Tagine ingredients
2 onions, chopped
3 cloves garlic, chopped
2 tbsp extra virgin olive oil
1 pound chicken breasts, cut into bite-sized pieces
3 big potatoes, cut into steak fry sized pieces
2 medium carrots, cut into large (2”) pieces
1 cup fresh or frozen peas
1 large tomato, cut into 6-8 wedges
3 slices lemon, with the skin
1/2 bunch parsley, stems removed and chopped
1/4 bunch cilantro, stems removed and chopped
Herb Blend
1.5 cups water
2 tbsp extra virgin olive oil
1 tsp Salt
1 tsp ginger powder
1 tsp turmeric powder
1 tsp Pepper
2 tsp paprika powder
1/2 tsp saffron (optional)
Directions
Dutch Oven Version:
Preheat oven to 375.
In a Dutch oven, heat up 2 Tablespoons olive oil. Sauté onions and garlic for a few minutes until soft.
Layer rest of tagine ingredients (except for herb blend) with parsley and cilantro on top.
In a 2 cup measuring cup add 1 ½ cups water, 2 Tablespoons olive oil and the dried herbs. Mix well.
Pour water/herb mixture over tagine ingredients.
Cover Dutch oven and bake for 1 hour.
Remove cover and bake for ½ hour more.
Crockpot version:
Add all ingredients making sure that chicken is under liquid.
Cook on high for 5 hours.
Comments