For the first country in Africa, right across from the straight of Gibraltar is Morocco.

Here are a few facts about Morocco

• Capital: Rabat
• Population: about 33.9 million
• Area: 710 850 km²
• Currency: Moroccan dirham

Of the many moroccan dishes I decided to cook a tajine. This has always been my favorite moroccan food. I chose to make a tajine with chicken, green olives and preserved lemon.

Tajine is the name of the dish which is named after the cookware you use to make it. The traditional tajine pottery, consists of two parts: a circular base unit that is flat with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to return all condensation to the bottom.

Ideally, to make the tajine you would use the traditional cookware but you can use a dutch oven.

Along with my tajine I made some moroccan bread of semolina flour. Here are the recipe for the tajine and the bread that goes along.

 

Chicken Tajine with olives and preserved lemons

Ingredients:

• 3 whole chicken legs
• 3 garlic cloves
• 2 medium size yellow onion
• 2 preserved lemons
• 100g of pitted green olives
• 1 teaspoon ground coriander
• 1 teaspoon of ground turmeric
• 1 teaspoon ground ginger
• 1 pinch of saffron
• Olive oil
• Fresh cilantro (to taste)
• Salt and pepper

Directions:

The first step is to prepare the chicken. Mix the ground coriander,ground turmeric,ground ginger and saffron in a bowl. Rub the chicken legs with the spice mix and wrap with cling wrap. Let the chicken sit in the fridge for at least 2 hours. Ideally you will let it sit overnight.

Take the chicken legs out, cut the onions and chop the garlic. Cut the preserved lemons in cubes.

In your tajine or dutch oven put 2 tablespoons of olive oil and brown the chicken on all sides. Once done, put the chicken aside on a plate.

In the same pot sweat the garlic and the onion until translucent in some olive oil. Reduce the heat to low heat and add the chicken back along with the cut preserved lemon and the olives. Add water or chicken broth until everything is covered.

Cover and let simmer on very low heat for an hour and a half stirring once every 30 minutes. The chicken has to be well cooked and fall of the bone.

Salt and pepper to taste if necessary, add some chopped cilantro on top and serve hot along with moroccan bread (recipe following) or couscous.

Moroccan bread

Ingredients:

• 500g of semolina flour
• 1 teaspoon of salt
• 4 tablespoon of olive oil
• 1 tablespoon of instant dry yeast
• 340ml of warm water
• 1 tablespoon cumin seeds (optional)

Directions:

Mix the semolina flour, salt and yeast. Add the warm water and knead for 10 minutes.

Add the olive oil and keep kneading for an extra 5 minutes. If you want to add some cumin seeds you can add them now.

Cover and let sit for 15 minutes. After 15 minutes divide the dough in 2 balls and roll in some semolina flour. Flatten the dough balls with your hand to make 2 9 inches discs.

Put the 2 discs on an oiled plate.

Cover the and let raise for an hour.

Preheat the over at 400F and cook the breads for 20 minutes.

Besseha!