the best food in morroco

tajin

Ingredients:
3 Lb. beef
4.oz butter
2 tablespoons of olive oil
2 large onions
1 teaspoon salt
1/4 cup sugar
1/2 teaspoon ground black pepper
1 strip lemon peel
1 teaspoon powdered ginger
1 Ib dried prunes
1/2 teaspoon powdered saffron
blanched almonds
3 short cinnamon sticks
fresh water cress or mint
2 tablespoons of olive oil
-Combine the oil and ground spices in a bowl
-cut the beef into cubes, chop onions finely, and mix both into oil and spices. Let stand.
-Sear the meat lightly in butter, add any remaining marinade and enough water to cover
-simmer until meat is tender
-while the meat is cooking, cover the prunes with boiling water. Set aside for 20 minutes
-Drain the prunes and cook them in a small amount of liquid from the meat
-Add the lemon peel, cinnamon sticks, and half the sugar.
-Stir the remaining sugar into the meat
-Arrange the meat, prunes, and their sauce on serving dish
-Boil the remaining liquid from the meat rapidly to reduce it by half
-Pour sauce over the meat and prunes
-Garnish with almonds sautéed in a little butter and with watercress or mint
-Serve with rice or couscous
Recipe: Chicken Tajine with Olives and Preserved Lemons
Rock salt
1 whole large chicken, cut into 8 pieces
1 tablespoon white wine vinegar
5 tablespoons olive oil
1 large bunch fresh cilantro, chopped
1 teaspoon cinnamon
1/2 teaspoon real saffron
Pinch fine salt
1/2 pound onions, chopped
5 cloves garlic, chopped
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon turmeric
1/4 pound gizzards, optional
1/4 pound chicken liver, optional
1/4 cup mixed olives, pitted
3 small preserved lemons
First rub the rock salt into the chicken pieces and then wash the chicken in the white wine vinegar and water. Leave for 10 minutes. Rinse and dry and place onto a clean plate.
In a large bowl, mix the olive oil, coriander, cinnamon, saffron, fine salt, 1/2 the onions, garlic, cumin, ginger, paprika, turmeric. Mix all these ingredients into the oil and crush the garlic and add a little water to make a paste.
Roll the chicken pieces into the marinade and leave for 10 to 15 minutes.
For cooking, use an earthenware tajine (traditional Moroccan dish) or a deep, heavy bottom casserole dish. Heat the dish up and add 2 tablespoons of olive oil to the hot dish. Drop in the chicken and pour over the excess marinade juices. Add the remaining onions, gizzards, chicken livers, olives, and chopped preserved lemons (no pulp).
Cook on a gas or electric stove for 45 minutes.
Serve with fresh bread