Our selection of recipes :
Chicken tagine with fennel
Serves 4 Preparation: 15 minutes
Cooking time: 1 hour
You will need:
– 2 chicken cut into pieces
– 2 kg of fennel
– 4 lemons
– 1 tbsp. in s. grated ginger
– 2 cloves garlic
– 24 candied olives
– 3 tbsp. in s. peanut oil
– 3 shallots
– Juice of 2 lemons
Material: a tagine and a casserole.
Peel the garlic and shallots.
Pour your 3 tbsp oil in a pan and ridges-y brown chicken cut with ginger, chopped garlic and chopped shallots.
Cover with water and cook for 30 minutes (add water if necessary).
Meanwhile, the first thickness otez heads fennel. Cut them into quarters lengthwise.
Remove the cooked chicken pieces to the pot and replace it with fennel. Cook for 10 min.
Then add the chopped preserved lemons, olives and lemon juice. Let the sauce reduce.
In a tagine, incorporate all foods and bake for fifteen minutes at 150 degrees to keep warm and show your beautiful dish.
Serves 6 Preparation: 45 minutes
Cooking time: 1:30 min
You will need:
– 1kg of fine couscous
– 1poulet average farmer
– 500g courgettes
– 500g of carrots
– 300g of turnips
– 500g pumpkin
– 1 bowl of chickpeas, soaked overnight in water
– 200g of fresh beans
– 2 tomatoes
– 1 large onion
– 2 hot peppers
– 1 cup olive oil
– 1 tbsp. Coffee ginger
– 1 tbsp. freshly ground black pepper
– 1 pinch salt
– 1 pinch saffron
– 1 bunch cilantro
– From 30 to 40 g of butter
Material: a couscoussière
Cut the chicken into pieces and are doing it back in olive oil with onion.
Add the diced tomatoes and spices all in the couscous.
Mix together and cover with water until boiling.
Finally add the chickpeas, carrots, turnips, zucchini and squash and chopped beans, peppers and bunch cilantro.
Put the couscous in the end basket after couscous sprinkled with water (very little) .Laissez steam for 45 minutes.
Then work the couscous in a large bowl with your fingers or with a wooden spoon and sprinkle with a little water so that this may not be too dry. Let stand 10 minutes and repeat a second and third time with the same pause.
Garnish with salt and butter couscous and mix well!
Serve it’s ready!
Green mint tea (for 4-6 glasses)
You will need:
– 2 teaspoons of natural green tea
– 1 handful of fresh mint
– Sugar (ten tracks)
Green tea with mint:
Boil water, and rinse the teapot with some of that water before landing there two teaspoons of green tea.
After a minute, discard the liquid, keep tea (this is to remove the first bitterness of tea and dust) and then re-add the remaining boiling water.
Then add fresh mint after having your wrinkled leaves mains.Enfoncez well with a spoon if they take a slightly bitter taste and let infuse.
On top, add the sugars.
To mix, it does not stir with a spoon, you take a glass, poured the tea into the glass and the glass in the teapot, several times, and the content will be mixed. Taste before serving.
Poured in glasses holding the teapot loudly to ‘foam’ sugar … and drink hot.
When adding the mint leaves, you can give a subtle touch to your tea there embellishing few drops of orange blossom or rose geranium.
Sweets to accompany a good mint tea :
You will need:
For the dough:
– 500g flour
– 2 eggs
– 1/2 glass oil
– 1/2 to 1 cup water
For the almond paste:
– 1kg of blanched almonds or 1 kg of ground almonds
– 850 g caster sugar
– 6 egg yolks
– 3 eggs
In a large bowl, mix the eggs one by one with the flour, kneading by hand.
Y then stir in the oil and eau.On can also cut in half the water with orange blossom to add a refined taste.
Roll out the dough very thinly and cut out circles with a glass of 7 cm in diameter.
For the almond paste: moulinez your almonds or if they are already mix the sugar.
Then stir in the egg and work until the dough hardens.
Shape your cakes so that you file a ball of marzipan in the center of each slice; Lift the edges of the dough by pinching with your fingers to form stars with rounded branches.
Cook over low heat until golden brown your stars.
Remove from the oven and wait for it to cool down sprinkle icing sugar.
If you do not like too much cake too sweet, you can lower the dosage of sugar to about 500g and also add lemon zest, giving a light fragrance to your baked goods.
Delicious! A try not counting the calories!
Do not go to Marrakech to follow a special diet, it would rob you! Everything is tasty especially fruits and vegetables whose flavor is irresistible.
Fill up spices and pastries before leaving.