Moroccan Chicken Tajine

Ingredients (4 people):

•      1 small chicken

•      2 medium onions

•      1tomato

•      3 small potatoes

•      1 c. coffee paprika

•      some coriander

•      sunflower oil or olive

•      salt and pepper

preparation:

1- Put 2 tbsp. tablespoons oil on the tagine.

2- Cut the chicken into pieces, heat the tajine over high heat, put the chicken and let it brown.

3- Cut the onions on top and continue to fry everything, then cut the tomato pieces over, salt and pepper, turn heat to low. Add the paprika and coriander, add a small glass of water.

4- Cut the potatoes and place them on the tajine over the chicken, put a little salt on the potatoes, you can add any vegetable on top (green beans, peas, carrots, turnips) for those who love. 

5- Simmer for 1 hour, watching the water, add a small glass of water if the sauce reduces.

6- When finished cooking, let cool for 5 minutes and serve.

couscous recipe

Ingredients (8 people):

1.5 kg of meat, 2 kg semolina, vegetables (onions, zucchini, sweet potatoes, peppers, squash-apple-carrot-ground chick-peas turnips yesterday, in fact everything you have on hand) salt, pepper, 1 tablespoon parika, 1 tablespoon ground ginger, turmeric 1PR or a little dye, tomato or fresh grated tomatoes, 1 pepper, 1 teaspoon ground cinnamon, 1 bunch of cilantro and parsley of oil, sMen (optional rancid butter), the butter for semolina

preparation:

In the couscous put the meat, onions, chickpeas, tomato paste, spices, parsley and coraindre, a little oil, sMen and cover with water.

Cook and cooking after 30 mintes (watch time is only because it depends on the chosen meat, beef requires much more cooking than chicken, veal or lamb) add to As your vegetables, carrots, turnips and starting and so on.

Warning zucchini, eggplant, squash cooks fairly quickly.

In Morocco vegetables are cut into chunks.

Meanwhile, prepare the couscous (cook 3 times the steam), place in a large bowl with 2 tablespoons oil, salt. Although amalgamate all. Add water and make steam in the top of the couscous.

When steam comes out of the meal, remove, pour into your large flat, separate the grains and put water, put back into cooking. As the steam comes out again, put it in your back flat and separate grains, ajouer butter and water.

Cook the couscous a third time just before serving, after cooking your meat and your vegetables.

Develop your couscous dish to your liking.