Moroccan

Moroccan Dream Souk Market

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Moroccan Chicken Tajine

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Guest Recipes
Made by Sönke Kahl

Ingredients

For 4 servings

Preserved lemons and green olives are two main ingredients of traditional Moroccan cuisine. The tagine can be cooked with chicken legs or with a whole chicken.

  • 8-10 pieces of chicken legs portioned into smaller pieces
  • 1 tbsp olive oil
  • 1 large piece of butter
  • 2 preserved lemons, cut into strips
  • 175 g green olives
  • 1-2 tsp dried thyme

Preserved lemons are main ingredient of traditional Moroccan cuisine

For the marinade

  • 1 onion grated
  • 3 garlic cloves crushed
  • 25 g fresh ginger, peeled and grated
  • 1/2 bunch of fresh coriander, finely chopped
  • 1 pinch of saffron threads
  • freshly squeezed juice from a lemon
  • 1 tsp sea salt
  • 3-4 tbsp olive oil
  • sea ​​salt and freshly ground black pepper
How to do it!
 

Mix the marinade slices in a bowl. Cover the chicken legs with the mariande and rub them well into the meat. Put it in the fridge for about 1-2 hours.

Heat the olive oil and butter in a tajine or casserole with a thick base and fry the meat pieces in it. Pour the rest of the marinade over and fill with water until the meat is half covered. Bring the water to the boil, reduce the heat and cover and simmer gently for 45 minutes. Occasionally turn the chicken legs.

Add the pickled lemon, olives and half of the thyme. Cover and cook for another 15-20 minutes. Season to taste, season if necessary and sprinkle the remaining thymina over it. Serve immediately from the dish.

Couscous and salad or vegetables are suitable as side dishes.

Ready to serve, enjoy!

 

 

Shakshuka, Eggs in Tomato Sauce

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Moroccan Shakshuka – Eggs in Tomato Sauce

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Made by Alessandro Cipriano

Ingredients

For 4 servings

  • 2 tbsp olive oil
  • 1 large onion chopped
  • 3 minced garlic cloves 
  • 1 chopped large red pepper
  • 2 cans diced tomatoes ca. 500g
  • 2 tbsp tomato paste
  • 1 tsp chili flakes homemade (in my case)
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp sugar
  • salt and freshly ground black pepper
  • 4-6 eggs
  • fresh chopped parsley and or coriander to garnish

 

How to do it!
 

Heat the olive oil in a large pan, I used a Chinese wok. Now you can add the onion and sauté briefly, then add the garlic.

Now add the chopped peppers and continue to cook for a few minutes over medium heat until they have softened nicely.

Now add the tomato paste and tomato cubes, also add all the spices and sugar. Season with salt and pepper and cook gently over medium-high heat for 10-15 minutes until the mixture has boiled down properly. It shouldn’t be too runny.

Depending on the taste, you can adjust the spiciness or the sweetness.

Now open the eggs like a fried egg, put the eggs on the tomato mixture, well distributed. Cover and simmer gently for about 10 minutes until the eggs are cooked.

Finally, garnish with the chopped parsley and or coriander before serving. I also serve fresh, crispy braid.

Ready to serve, enjoy!