I am always excited to prepare Moroccan food. The food is tangy and zesty. The spices make exotic and exciting flavors that remind me how much I enjoy being alive. Some people call Morocco and nearby regions in Africa the Maghreb. Since this recipe uses preserved lemons, the recipe cannot be prepared spontaneously. Pickling a lemon takes about 30 days. A webpage at Epicurious includes information on how to preserve a lemon. I cited the book below. I also have a blog post on preserved lemons. The spices may be omitted. This recipe by Ina Garten is simple to make. I recommend only using half of the amount of salt that appears in the recipe. Some people spell tajine differently, tagine.
Marinate the chicken. Simmer the chicken in the marinade. Reduce the marinade to make a sauce. I served the tajine with couscous, harissa, and mint. Rock the Kasbah! Make something good to eat.
Simmering the chicken in the marinade on the stovetop may be called casseroling on the stovetop. When someone braises, they brown the meat before simmering the meat in a flavored stock in a Dutch oven or in a pan similar to a Dutch oven. Someone browns the meat in the braising pan to add more flavor to the food. When people poach meat, they probably cook meat submerged in stock in a stock pot. Simmering meat in a Dutch oven or in a pan similar to a Dutch oven without browning the meat may be called casseroling.
In America, a casserole dish is usually made with glass or ceramic. Someone can use an American casserole dish to simmer in the oven. People use Dutch ovens and casseroles on the stovetop or in the oven. American casserole dishes are used in the oven. Someone can probably cook something in a sauce in a Dutch oven or casserole in the oven without being concerned that the sauce will burn to the bottom of the pan. This means that someone can use a Dutch oven or casserole without constantly stirring the contents of the pan. If someone does not add stock to the casserole dish, a person may be roasting. Americans usually use a casserole dish as an au gratin pan.
The French method for cooking couscous is to sauté the couscous in butter. Then add water. The ratio is 1.5 cups couscous to 2 cups water. Cook the couscous over medium-high heat while constantly stirring the couscous for 10 minutes. Add 3 tablespoons of butter. Fluff the couscous. Add 1/2 cup of harissa and some chopped fresh mint. Scallions and zucchini may be added while the couscous is cooking.
Links To The Recipes Are In The Citations.
1. “Moroccan Chicken Tajine,” Television Food Network G.P., accessed December 23, 2016, http://www.foodnetwork.com/recipes/ina-garten/moroccan-chicken-tajine-recipe.html.
2. “Preserved Lemons,” Epicurious, accessed December 23, 2016, http://www.epicurious.com/recipes/food/views/preserved-lemons-231570.
3. “Preserved Lemons,” Snap’s Blog, accessed January 7, 2017, https://timothysnapmassey.wordpress.com/2017/01/07/preserved-lemons/.
4. Paula Wolfert: Couscous and Other Good Food from Morocco (New York: Harper and Row, 1987), 30.
5. Jeni Wright, Eric Treuille: Le Cordon Bleu Complete Cooking Techniques (New York: William Morrow And Company, Inc., 1996), 201.