Last year a friend and I went to Marrakech. Our hostel offered a cooking class and it was one of my favorite parts of the trip and definitely something I plan on doing at every new destination I go to in the future.
We learnt how to make a traditional chicken tagine. This chicken and rice recipe uses the same spices but it’s cooked diffently since I don’t have a tagine of my own (sneak tip: despite the clay tagines being traditional and ‘authentic’ the metal ones are more commonly used now in restaurants and homes in Morocco as they work better!)
Personally I think the secret to making this dish so good are marinated lemons but you can leave these out and it will still taste good.
You will need some pre-planning for this as the lemons need to be soaked in salt water for at least a month. They end up smelling like lemonade but are deliciously salty – and I’m not a massive fan of adding salt to food!
Ingredients: (serves 2)
2 chicken breasts or thighs cut into strips
1/2 cup brown rice
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp ground pepper
1 salted lemon cut into quarters (add about 3 tbsp salt to 1 litre water & as many lemons as can fit in the jar)
1/2 courgette cut into strips
Handful of mushrooms, sliced
Handful of spinach
(These vegetables are interchangeable. Use whatever you like)
Mix the spices in a bowl and coat the chicken strips evenly (you can use straight away or leave covered in the fridge for later).
Put the rice on to cook.
Add the chicken to a frying pan on a low heat followed by the courgette and mushrooms. Turn the chicken over half way through to cook evenly.
When the vegetables start to soften add the lemon followed by the spinach. Stir until the spinach is cooked and wilted.
Drain the rice and serve everything up!
This dish is super simple and just really good. My flatmate always seems to really enjoy it when I make it so I have backup when I make this claim!