North Africa
Ingredients
● 2 Tbsp olive oil
● 1 lb chicken breast, cut into 1-inch cubes
● 1⁄2 lb onion, diced medium
● 1⁄3 tsp saffron
● Salt & pepper to taste
● 2 cups water (more i needed)
● 2 tsp parsley, minced
● 1.5 oz preserved lemon, seeds removed and sliced 1⁄4 inch thick
● 2 oz green olives
● 1⁄3 cup couscous
● 1⁄2 cup water or stock
● 1⁄2 tsp salt
● 1 Tbsp butter
● 1 Tbsp oil
● 1/4 Cup Roasted Garlic Oil
I was not present to make the recipes, but I was able to try them from my group and they turned out very delicious, though the pastry was slightly undercooked and it was very greasy.
Chicken Tagine
Heat the olive oil in a lare, heavy-bottomed skillet over medium high, and then sear the chicken pieces until they are well caramelized on all sides.
2. Add the onions to the pan, lower the heat, and sweat until onions become soft and translucent.
3. Add saffron, black pepper, and salt to the pan; increase the heat and cook for a 2-3 minutes to bring out the flavors of the spices
4. Add the water to the pan, and brin the mixture to a simmer over a medium heat; add parsley and simmer uncovered for about 40 minutes to develop flavor
5. Add preserved lemon and olives, and continue to simmer for 15-20 minutes.
6. Finish with extra virgin olive oil and more parsley.
7. Serve with couscous.
Roasted Garlic Cous Cous
1. In a medium saucepan, bring the water (or stock), salt, butter, and oil to a boil.
2. Stir in the couscous, cover tightly with a lid, and remove from heat, add garlic oil with a few cloves of garlic into saucepan.
3. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. Serve warm with tagine.