I might not have made this clear, but you can definitely cook this chicken using any method you like, including oven roasting. So you should definitely add this to your weeknight recipe rotation!
Loved this video just came from the adam ragusea podcast loved you both tbh also you can call "preserved lemons" just pickled lemons lol they are just pickled lemons
Regarding Persian saffron; The best way to get the max colour & flavour out of saffron is by adding 2 or 3 ice cubes (depending on the quantity of saffron) to the powdered saffron instead of hot water. Leave the cubes to melt and you'll see the difference. Plus, originally, they added a pinch of sugar to the strings of saffron (not salt) before grinding.
One of my favourite street foods in Morocco was Charmoula sardines. They would butterfly two headless sardines, place the charmoula on the inside meat and press the two insides together, ending up with a heart shape. Most of the quick food places I went to in Tangiers would have this available on the counter,so it’ll have marinaded for a while. Then just grill til the sardines are cooked (a few minutes) and serve with chips.
In order for the saffron to break easily you need to heat it a bit to get rid of the moisture. Also as Moroccans we use Smen- which is like Indian Ghee to cook it alongside olive oil. 😊
I live on the eastern coast of the US. The effect humidity can have on dry goods is real. Things that would be dry and brittle in more arid regions of the planet will often become softer and more pliable here.
@@MiddleEats we don't really ground Safran at home, we either buy it already grounded, or just let it infuse in a bit of water like tea then use that water, and the Moroccan harissa is different from Tunisian one, lots more spices and herbs in the Moroccan harissa
For any vegetarians out there, I just made this and subbed a tin of chickpeas and a block of feta cut into large cubes instead of chicken. It was absolutely phenomenal 🤤🤤🤤🤤 Thank you Obi for another incredible recipe! Edit: Just made this again but with jackfruit as well as chickpeas .... DO IT!! I cannot stress this enough 🤤😍
Tbh as an Moroccan the chicken doesn't really add something it's the Chermoula/Charmila. And to make it even better you can eat it with French fries on top🤤🤤🤤.
Preserves lemons are my new favorite ingredient, so I'm anxious to try this. And they are seriously easy to make at home and they keep a long time without refrigeration.
If you enjoy pickled lemons you should try pickling them with some chili it combines really well. Also Obi shows them whole which seems great for cooking, but I'm more familiar with them sliced to circles which might be more convenient if you do a lot of sandwiches.
Hi Obi , thanks for the lessons :) rolled cabbage is a huge success. Would you please make that preserved lemon (Egyptian way ) recipe ? I tried a few months ago and was a flop . Thanks 🙏
You must make this….I can’t stress this enough! Just make it. Absolute heaven. We made it in a sauté pan with a lid as we don’t have a tagine and it worked perfectly. Thank you so much for such a fantastic and easy recipe.
Thank you, amazing recipe as always. And congratulations for the podcast with Adam Ragusea. It was so interesting, I'm not a podcast fan usually but this one caught me till the end. So happy to know more about you (and Salma is a sweetheart 💕). Wish you the best 🤲🏽🤲🏽🤲🏽🤲🏽
Hey! Tunisian guy here. As I would definitely agree that our harissa is the best (by a few miles actually), I have to point out that there is indeed a difference between the tube and the can that you use, as these are two different brands, and not juste one as you imply in the beginning. And the one you used in your Shakshuka (the tube) is way better than the one you used in this one (the can). The packaging and logo look similar, as does the name. But "Le Phare du Cap Bon" (which you can roughly translate to "The Lighthouse of Cap Bon") is way ahead of "La Flamme du Cap Bon" ("The Flame of Cap Bon") in my book. Both exist in tubes and cans too. And what is that "Cap Bon" that sits in theses products' name, you might ask? Well, it is the region where Tunisian harissa is traditionally produced, in the northeast of Tunisia near the city of Nabeul. You can roughly translate to "Cape Good", or "Cape Right", and in arabic it is called "Rass Adar" 🙂 Great video, and mouth-watering recipe as always! Cheers
I made this dish for my family (who used to own a restaurant) and my father (Allah yarahmou) said it was possibly the best chicken he had ever had. I also made a bunch of marinade, so I put it on a leg of lamb and it was incredible! Thank you so much for sharing ❤️ also free Palestine 🇵🇸
I prepared this yesterday. Absolutely amazing! My Spanish guests kept saying it reminded them of arroz con pollo. I could eat this every single day! I've made quite a few of your recipes. Thank you for sharing so much great food with us Obi!
Thanks for the great recipe, the taste took us back to Saudi Arabia. I cooked it tonight and the 2 grandsons (14yrs) who are normally only nuggets and burger.kids scoffed it down - WINNER. Only change for next time would be using thighs so the kids don't moan about bones. Overall, this was a real winner.
Fantastic recipe! I made it for Easter and it was delicious! I don’t have a tagine pot so I used an ordinary one, and still the outcome was very good. I also left the chicken marinate overnight. My guest absolutely loved it 😋 Looking forward to trying more of your recipes 👍
Made this the other night and it was great. Not a fan of olives so I subbed them for some red peppers. Cooked up some Haloumi to go with it on the side and I think it added a lot to the dish, I recommend giving it a shot!
Awesome content, thanks Obi. As a Moroccan person, I'm so glad to see you do justice to one of my favourite dishes! As a kid, I would come back from school and my mother would dip some bread in the chicken sauce (we call it 'marqa') and give it to me as a snack. Would love to see a video of an Algerian recipe if possible?
Meriam are you really a Moroccan 🤪😁 Because as an Algerian Your request for Algerian receipt is suspicious 😒 Anyway I never seen any Algerian restaurants or cuisine they have been colonized by 🇹🇷 turkey and France for centuries so basically there is no Algerian cuisine 🧑🍳 I am sorry You can have amazigh cuisine maybe 🤔 or some sahraoui cuisine mixed with Moroccan, Tunisian, Turkish, French or lybian cuisine… Algeria as country was created by France you can’t find any historical cuisine related to that country
@@sofiaella3518 And since you give history lessons I inform you that you were colonized 354 years by the Portuguese and 44 years by the French and the Spaniards, that two of your cities have been occupied by the Spaniards for six hundred years and that Morocco is an invention of Lyautey in 1912, flag and national anthem included. Algerians are not looking to make money from tourism because they have oil and gas, that's why their cuisine is not known like the Finnish or Venezuelan cuisine. But hundreds of Algerian culinary sites exist on YT and show little difference from Moroccan cuisine because it's the same terroir, except that Algerians don't use a ton of spices stale from their long stays in open air markets. And of course the Algerian cuisine has an important Ottoman contribution. And couscous is Algerian, just like the caftan, you have pumped everything on the Algerians.
@Nador Casa Nador Casa Moroccan trickery in all its splendor. Even for a simple recipe, we are entitled to their repeated refrains on the enemy Algeria.
@@anteversus8471 Look, I get that you didn't like the other comments but why would you claim as yours something that isn't yours at all. Couscous and caftan aren't Algerians. Give us a proof that they are...
Awesome recipe! This is my favourite chicken dish! I'm from Greece, I've never seen preserved lemons or harissa being sold at shops near me.... I should order them online and try that recipe again, I'm sure it's going to taste even better!
I LOVE your channel and, lucky for me, I have a wonderful middle eastern grocer within blocks of my house. One thing I find particularly appealing about your style is that you often say the things you did that didn't work lol. Makes me feel just so much better about my own mistakes!
I made a date chicken tagine for the first time last week, and it was SO good we ate it all immediately and I HAD to make more lol. I will have to try this one too!!
Beautifully done...✨️👌🏾✨️ I've seen tagines for quite some time (don't own one...YET 😏) and find it fascinating that u actually "season" them like a wok or, because I'm from the southern US, a cast iron skillet. That's so interesting.
@Middle Ëats Love the video, but i have a coupe of small questions. Really hope you see this and can answer them for me! - Do you set the tagine in cold water overnight for the start of the seasoning process? - Do you need to just dry it of with a towel and than oil, or do you need to let it dry completely over time? - Doesn't olive oil burn really fast... or could you use other oils like grapeseed, sunfloweer etc? - After cooking; do you just wash it with water or dishwater before oiling it again? And do you just lightly oil it and leave it at that? or bake it again? I REALLY hope you see this and can answer these for me! Love the video's it has REALLY turned me on to middle eastern real cooking! Love from the Netherlands!
Ciao a tutti dall'Italia . Sono vegana e ho provato a fare questa marinatura per il tofu, poi cotto al forno classico per 20 minuti. Da crudo era strepitoso!! Però cuocendo il tofu che è insapore ha assorbito tutti i gusti e non aveva più nessun sapore. Il tufu non va bene come sostituto del pollo in questa ricetta secondo me. Proverò con i ceci perché davvero la marinata è squisita!!!! Grazie Obi
Morocco is not in the Middle East. This is exactly why I get irritated and offended when people steal our food or misguide people into thinking this is Middle Eastern food. Morocco is in Africa, not the Middle East/West Asia.
Oh my gosh I just tried making this. I can’t have dark meat in my diet much mixed my left over cooked white meat into the marinade and did the rest the same way. I added water to the cook to help steam juiciness into the meat. Worked like a charm!! One thing is because I preserved my own lemons I would omit the salt because preserves had plenty of it but it’s absolutely marvelous thank you for sharing this recipe!!!
Made this today but with lamb and in a pressure cooker instead. It was absolutely delicious 😋 I just added a bit too much saffron, which was a bit overpowering but still so good.
This looks so good, I'm going to try it tonight. I love the way you walk us through the whole process--from seasoning a tagine to eating the finished meal! A couple of questions about the marinade--how long does it keep in the refrigerator, and can it be frozen?
I am making a new batch of preserved lemons right now. I think I found the inaugural dish when it is ready. I just use salt in mine so it is fermented. I hadn't even heard of using vinegar.
As a vegan, I love to learn about different marinades. Meat replacements like textured vegetable protein have not taste whatsoever so a strong marinade like this one is key. Can't wait to give it a try.
I have made this twice now and it's been so amazing twice in a row. You said at the end of your video that you are willing to make another charmoula marinade video with another type of meat (veggie also oke). If you fancy making a video with another type of charmoula I would be so happy! Up to you ofcourse, love you videos.
2 года назад
Thank you! I just cooked it for my family and it was a success!
I'm in love with this recipe. Your recipes are well explained and you are charismatic. My husband and I loved every dish we've made, thank you for your channel. Ramadan Kareem
Hi Obi, I'm Iranian and I have the same type of mortar and pestle. When I grind saffron in it I do not use any salt at all. I just crush the saffron as best as I can until it's all broken up and powdery.
I don't know if your saffron question was answered already but I was told you put a small sugar cube (I am assuming the hard Middle Eastern style cubes and not the soft big cubes like in America) in with the saffron to act as a grinding agent. Not enough to make it sweet, just big enough to help grind.
You can make them yourself. MUCH cheaper and MUCH better at home. As a Moroccan I have a stash that’ll last me a few months at all times. All it takes is good quality LEMONS (preferably Marrakech limonetta variety, if not any organic lemons will work), sea SALT, and TIME. Clean lemons by pouring boiling water on them twice. Scrub each time. Dry completely. Quarter them without cutting them all the way through, fill with 1 heaping tsp sea salt, pack TIGHTLY in a glass jar (cleaned with boiling water and flipped on a clean towel to dry overnight). Don’t add any liquid. Tightly close jar. Forget about it for a few months. The lemons will darken over time and become syrupy. Do not touch with fingers, only use disinfected tools. Flip jar upside down every week for the first few weeks. If you’ve made multiple jars, lemons will lose volume throughout the process, transfer to 1 jar so they can remain tightly packed.
This is one of my favorite dishes! I use Ra's al-Hanut as one of the ingredients for the charmula. When I ate at a restaurant, I had lamb tagine that was in a different sauce, a dark sauce served with prunes and dried apricots. Do you have any idea what sorts of flavors would have been used for this version?
Tajin is just the name of the pot, there's thousands of different tajin dishes, each different from the other, the one you had in the restaurant is called tajin Barkouk they indeed use different spices for different meats and dishes.
When I prepare tajine with meat and prunes, I use parsley, garlic, ginger, turmeric, cinnamon and black pepper. I also rehydrate the prunes by simmering in a little bit of water with sugar and cinnamon before draining and adding to the tajine.
I cooked this last night and it was delicious. It turned out to be a fairly forgiving recipe. Despite chopping the chicken into small pieces, accidentally using about double the coriander and lemon juice the recipe called for, only cooking it for 30 minutes and having it with couscous instead of crusty bread, it all still worked very well. We also made a garlicky yoghurt dish to have on the side. I reckon the harissa, preserved lemons and saffron are critical though. I wouldn't attempt this dish without those three ingredients.
In Morocco, many dishes are cooked in Moroccan tagines It is not found in any Arab country, it is only found in Morocco Such as a tagine of chicken, onions, and honeyed raisins with sugar and cinnamon The meat and quince tagine melliferous The Soussi tagine contains chicken, onions, raisins, tomatoes and plums Combines salty and sweet Many Moroccan tagine dishes are made from vegetables
Hmmm love a chicken charmoula. Funny I was always taught that you only use the skin of the preserved lemon & throw away the pulp. But like you I often use the whole thing. I need to get a new terracotta tagine. My ceramic ones are all broken or cracked after years of use & moving house. I do still have one of the cast iron Le Creuset ones but it can make some dishes too wet as no moisture can escape. The "LE PHARE DU CAP BON Harissa" [Lighthouse brand] is well worth getting hold of, I live fairly rurally so have to buy it online... but its worth the extra price to get it. Great channel, always enjoy the recipes you show.
I’ve followed your recipe with some extra spices (nutmeg, cinnamon, smoke paprika), yesterday., and it was so good. It was tangy, smokey, spicy, and super savory. It was my first time trying such flavor profile. Next try, I’ll bbq it. Keep the good work. Love your channel.
As a middle eastern living in a white country your recipes have helped me a lot to learn more about my roots ❤️ But also I never saw any Kurdish recipes which kinda makes me sad to not be represented in your channel but other than that keep going I love your videos
At 3:12 ... 'With my mouth now stinking of raw garlic, I contemplated on the meaning of life while preparing the chicken' ... now that is priceless, especially while it's said in such a low key, day to day voice. Briliant!! And the recipe looks gorgeous too, and while I really lllloooooovvve ALL Mediterranian cuisine AND own a nice Tajine, I'm shurely going to try it out myself pretty soon!
@Middle Eats I love this recipe.. but you never showed us the yellow and/or green version.. Would you PLEASE make a video on them also??? PLEASE! You are the only authentic channel for these kind of recipes i find.. so PLEASE show us!!!! You cant show 1 without showing us the others... you leave us wanting!! :D :) ;) :p
This is very exotic. No chance of finding those preserved lemons and that cooking appliance, BUT I will try with normal lemons and a sauce pan, and see what happens 😊
Used thighs only. This recipe made enough marinade for 10 smaller thighs. Table to gone in record time. I made my own preserved lemons. I live in California and have way more lemons than money
In my experience any mortar and pestle with a smooth surface on the inside, as your bronze one appeared to be, will have a hard time grinding anything as the rough grooves in regular mortars provide friction and are what helps grind ingredients. Especially something quite fine like saffron.
I might not have made this clear, but you can definitely cook this chicken using any method you like, including oven roasting. So you should definitely add this to your weeknight recipe rotation!
I used my crock pot and it was super duper easy that way! Unfortunately my oven is too small for a clay tagine, but this way works so perfectly too.
can u cook these on a bbq?
Loved this video just came from the adam ragusea podcast loved you both tbh also you can call "preserved lemons" just pickled lemons lol they are just pickled lemons
@Patti DePra they would very probably work i think all pickled lemons are similar enough also good luck with your recipe
@Patti DePra I bought those Egyptian preserved lemon and it’s not spicy at all
Moroccan cuisine has to be one the best in the world, divinely mouthwatering!
Actually it is
It is amazing, my favorite is prune tajine
Regarding Persian saffron;
The best way to get the max colour & flavour out of saffron is by adding 2 or 3 ice cubes (depending on the quantity of saffron) to the powdered saffron instead of hot water. Leave the cubes to melt and you'll see the difference. Plus, originally, they added a pinch of sugar to the strings of saffron (not salt) before grinding.
As a moroccan you did this recipe very well ma sha Allah !
One of my favourite street foods in Morocco was Charmoula sardines. They would butterfly two headless sardines, place the charmoula on the inside meat and press the two insides together, ending up with a heart shape. Most of the quick food places I went to in Tangiers would have this available on the counter,so it’ll have marinaded for a while. Then just grill til the sardines are cooked (a few minutes) and serve with chips.
In order for the saffron to break easily you need to heat it a bit to get rid of the moisture. Also as Moroccans we use Smen- which is like Indian Ghee to cook it alongside olive oil. 😊
Ah interesting, I'll try that next time.
We use smen beldi, which is like *aged* indian ghee and kinda tastes like parmesan
I live on the eastern coast of the US. The effect humidity can have on dry goods is real. Things that would be dry and brittle in more arid regions of the planet will often become softer and more pliable here.
@@MiddleEats we don't really ground Safran at home, we either buy it already grounded, or just let it infuse in a bit of water like tea then use that water, and the Moroccan harissa is different from Tunisian one, lots more spices and herbs in the Moroccan harissa
@@nas8318 I would say more like blue cheese, used to hate it when I was a kid, as an adult I'm in love with it
For any vegetarians out there, I just made this and subbed a tin of chickpeas and a block of feta cut into large cubes instead of chicken. It was absolutely phenomenal 🤤🤤🤤🤤 Thank you Obi for another incredible recipe!
Edit: Just made this again but with jackfruit as well as chickpeas .... DO IT!! I cannot stress this enough 🤤😍
Tbh as an Moroccan the chicken doesn't really add something it's the Chermoula/Charmila. And to make it even better you can eat it with French fries on top🤤🤤🤤.
Oh man that sounds amazing
Whoo whee what a genius idea!! Will definitely try it today!
I am Vegan and was thinking about chickpea and lentils..... thanks for sharing!
@@morocco_020fc7 WOW..... terrific idea.... thanks!
Preserves lemons are my new favorite ingredient, so I'm anxious to try this. And they are seriously easy to make at home and they keep a long time without refrigeration.
Yes they are pretty great. I need to do a video on them soon
If you enjoy pickled lemons you should try pickling them with some chili it combines really well. Also Obi shows them whole which seems great for cooking, but I'm more familiar with them sliced to circles which might be more convenient if you do a lot of sandwiches.
Hi Obi , thanks for the lessons :) rolled cabbage is a huge success. Would you please make that preserved lemon (Egyptian way ) recipe ? I tried a few months ago and was a flop . Thanks 🙏
What else do you use them for? I like them for pasta with olive oil, garlic and dill!
You must make this….I can’t stress this enough! Just make it. Absolute heaven. We made it in a sauté pan with a lid as we don’t have a tagine and it worked perfectly. Thank you so much for such a fantastic and easy recipe.
Thank you, amazing recipe as always. And congratulations for the podcast with Adam Ragusea. It was so interesting, I'm not a podcast fan usually but this one caught me till the end. So happy to know more about you (and Salma is a sweetheart 💕). Wish you the best 🤲🏽🤲🏽🤲🏽🤲🏽
That's how I came across this channel, and I'm glad I did.
Moroccan food is the best ❤🇲🇦
Hey! Tunisian guy here. As I would definitely agree that our harissa is the best (by a few miles actually), I have to point out that there is indeed a difference between the tube and the can that you use, as these are two different brands, and not juste one as you imply in the beginning. And the one you used in your Shakshuka (the tube) is way better than the one you used in this one (the can). The packaging and logo look similar, as does the name. But "Le Phare du Cap Bon" (which you can roughly translate to "The Lighthouse of Cap Bon") is way ahead of "La Flamme du Cap Bon" ("The Flame of Cap Bon") in my book. Both exist in tubes and cans too.
And what is that "Cap Bon" that sits in theses products' name, you might ask? Well, it is the region where Tunisian harissa is traditionally produced, in the northeast of Tunisia near the city of Nabeul. You can roughly translate to "Cape Good", or "Cape Right", and in arabic it is called "Rass Adar" 🙂
Great video, and mouth-watering recipe as always! Cheers
I made this dish for my family (who used to own a restaurant) and my father (Allah yarahmou) said it was possibly the best chicken he had ever had. I also made a bunch of marinade, so I put it on a leg of lamb and it was incredible! Thank you so much for sharing ❤️ also free Palestine 🇵🇸
I love ❤ Moroccan cuisine .
I prepared this yesterday. Absolutely amazing! My Spanish guests kept saying it reminded them of arroz con pollo. I could eat this every single day! I've made quite a few of your recipes. Thank you for sharing so much great food with us Obi!
I hope you mean “Arroz con pollo”? 😂
@@moelmakrani7116 yes of course 😅
Thanks for the great recipe, the taste took us back to Saudi Arabia. I cooked it tonight and the 2 grandsons (14yrs) who are normally only nuggets and burger.kids scoffed it down - WINNER. Only change for next time would be using thighs so the kids don't moan about bones. Overall, this was a real winner.
Very detailed explanation throughout, from preparation of the tagine to cooking method.
God, yes. On the menu for Thursday. I love Moroccan food, and use an Emile Henry dutch oven instead of a tagine.
You should try the tagine the cly adds a flavor also you need the cly tagine
Fantastic recipe! I made it for Easter and it was delicious! I don’t have a tagine pot so I used an ordinary one, and still the outcome was very good. I also left the chicken marinate overnight.
My guest absolutely loved it 😋
Looking forward to trying more of your recipes 👍
ممتاز فكرة تركه طوال الليل رائع، هذا الشخص طباخ ماهر
Made this the other night and it was great. Not a fan of olives so I subbed them for some red peppers. Cooked up some Haloumi to go with it on the side and I think it added a lot to the dish, I recommend giving it a shot!
Adam Regusea brought me here and I'm going to stay.
I live in Morocco, so the recent recipes excited me a lot.
Awesome content, thanks Obi. As a Moroccan person, I'm so glad to see you do justice to one of my favourite dishes! As a kid, I would come back from school and my mother would dip some bread in the chicken sauce (we call it 'marqa') and give it to me as a snack. Would love to see a video of an Algerian recipe if possible?
Gbieyyez, elmarqa and a piece of ma39ouda always did the trick for me.
Meriam are you really a Moroccan 🤪😁
Because as an Algerian Your request for Algerian receipt is suspicious 😒
Anyway I never seen any Algerian restaurants or cuisine they have been colonized by 🇹🇷 turkey and France for centuries so basically there is no Algerian cuisine 🧑🍳 I am sorry
You can have amazigh cuisine maybe 🤔 or some sahraoui cuisine mixed with Moroccan, Tunisian, Turkish, French or lybian cuisine…
Algeria as country was created by France you can’t find any historical cuisine related to that country
@@sofiaella3518 And since you give history lessons I inform you that you were colonized 354 years by the Portuguese and 44 years by the French and the Spaniards, that two of your cities have been occupied by the Spaniards for six hundred years and that Morocco is an invention of Lyautey in 1912, flag and national anthem included.
Algerians are not looking to make money from tourism because they have oil and gas, that's why their cuisine is not known like the Finnish or Venezuelan cuisine. But hundreds of Algerian culinary sites exist on YT and show little difference from Moroccan cuisine because it's the same terroir, except that Algerians don't use a ton of spices stale from their long stays in open air markets. And of course the Algerian cuisine has an important Ottoman contribution.
And couscous is Algerian, just like the caftan, you have pumped everything on the Algerians.
@Nador Casa Nador Casa Moroccan trickery in all its splendor. Even for a simple recipe, we are entitled to their repeated refrains on the enemy Algeria.
@@anteversus8471 Look, I get that you didn't like the other comments but why would you claim as yours something that isn't yours at all. Couscous and caftan aren't Algerians. Give us a proof that they are...
Awesome recipe! This is my favourite chicken dish! I'm from Greece, I've never seen preserved lemons or harissa being sold at shops near me.... I should order them online and try that recipe again, I'm sure it's going to taste even better!
Ah yes, I've included links to the ingredients, but buy them locally if you can find them. They're very useful in many Moroccan dishes!
Try Sweet Beirut in chalandri, if ur in athens
Preserved lemons are quite easy to make.
you can try and make them, it's very easy! i'm moroccan and we make our own harissa and preserved lemons at home :)
Made this today and that marinade is incredible both raw and cooked. Thank you very much. Ramadan Kareem from the US :)
Slight correction: it appears that the brine for preserved lemons most commonly contains just salt, sugar, and sometimes lemon juice. No vinegar.
exactly, preserved lemons are mainly just lemons and salt. sometimes some use sugar but it's really not necessary.
Try playing with "Smen" its basically fermented salty butter, and its packed with flavor.
Just great ! Thanks :)
☺️☺️☺️☺️ the way you say Charmoula 🥰🥰🥰🥰
You nailed it ❤️ greetings from Morocco 🇲🇦
I LOVE your channel and, lucky for me, I have a wonderful middle eastern grocer within blocks of my house. One thing I find particularly appealing about your style is that you often say the things you did that didn't work lol. Makes me feel just so much better about my own mistakes!
I just discovered harissa and was amazed by it. This is something I didn’t even know I needed until now.
Moroccan food is delicious
Chermoula is one of my favorite! I enjoyed watching how you make it.. great one as usual!
My mouth is watering. Great interview with Adam Ragusea btw!
I made a date chicken tagine for the first time last week, and it was SO good we ate it all immediately and I HAD to make more lol. I will have to try this one too!!
Oh that sounds good, I'll have to look that one up
Any tajine with dates or prunes or anything like that is usually a guaranteed success
dates ? I'm moroccan and I've never had that nor heard of it lol
Beautifully done...✨️👌🏾✨️ I've seen tagines for quite some time (don't own one...YET 😏) and find it fascinating that u actually "season" them like a wok or, because I'm from the southern US, a cast iron skillet. That's so interesting.
@Middle Ëats Love the video, but i have a coupe of small questions. Really hope you see this and can answer them for me!
- Do you set the tagine in cold water overnight for the start of the seasoning process?
- Do you need to just dry it of with a towel and than oil, or do you need to let it dry completely over time?
- Doesn't olive oil burn really fast... or could you use other oils like grapeseed, sunfloweer etc?
- After cooking; do you just wash it with water or dishwater before oiling it again? And do you just lightly oil it and leave it at that? or bake it again?
I REALLY hope you see this and can answer these for me! Love the video's it has REALLY turned me on to middle eastern real cooking! Love from the Netherlands!
Ciao a tutti dall'Italia . Sono vegana e ho provato a fare questa marinatura per il tofu, poi cotto al forno classico per 20 minuti. Da crudo era strepitoso!! Però cuocendo il tofu che è insapore ha assorbito tutti i gusti e non aveva più nessun sapore. Il tufu non va bene come sostituto del pollo in questa ricetta secondo me. Proverò con i ceci perché davvero la marinata è squisita!!!!
Grazie Obi
Try it with potatoes, sweet potatoes and chickpeas. We have some veggie tajine as well in morroco. Good luck!!
Y'all are a treasure. Thank you for sharing this with us!
Every time you say Sharmou...I know that "la" is coming but my immediate reaction is "what the" for a 10th of a second. Happened every single time.
This tagine chicken looks fantastic. I love Middle Eastern cuisine.
Morocco is not in the Middle East. Actually its the opposite location.
Morocco is not in the Middle East. This is exactly why I get irritated and offended when people steal our food or misguide people into thinking this is Middle Eastern food. Morocco is in Africa, not the Middle East/West Asia.
All your recipe is always so amazing and accurate. I have tried the Libian soup, all my family loved it 😋😋😋. Well done 👍🏻 keep going 🌹🌹🌹🌹🌹🌹🌹
Thank you. Hope you like this one too
@@MiddleEats
Yeah sure
Oh my gosh I just tried making this. I can’t have dark meat in my diet much mixed my left over cooked white meat into the marinade and did the rest the same way. I added water to the cook to help steam juiciness into the meat. Worked like a charm!! One thing is because I preserved my own lemons I would omit the salt because preserves had plenty of it but it’s absolutely marvelous thank you for sharing this recipe!!!
Made this today but with lamb and in a pressure cooker instead. It was absolutely delicious 😋 I just added a bit too much saffron, which was a bit overpowering but still so good.
I recommend duck fat for seasoning pans and cookware if it's available to you. And its excellent for roasting crispy vegetables. Esp potatoes.
This looks so good, I'm going to try it tonight. I love the way you walk us through the whole process--from seasoning a tagine to eating the finished meal! A couple of questions about the marinade--how long does it keep in the refrigerator, and can it be frozen?
Everyone makes it differently, it’s just so versatile. In my household we have a very different way of making this.
I am making a new batch of preserved lemons right now. I think I found the inaugural dish when it is ready. I just use salt in mine so it is fermented. I hadn't even heard of using vinegar.
Not only a tasty recipe but proper instructions on curing a cooking tagine. Great video! Can you make a video on chicken telfya? Forgive my spelling.
The peels are the best part of preserved lemons!
As a vegan, I love to learn about different marinades. Meat replacements like textured vegetable protein have not taste whatsoever so a strong marinade like this one is key. Can't wait to give it a try.
I have made this twice now and it's been so amazing twice in a row. You said at the end of your video that you are willing to make another charmoula marinade video with another type of meat (veggie also oke). If you fancy making a video with another type of charmoula I would be so happy! Up to you ofcourse, love you videos.
Thank you! I just cooked it for my family and it was a success!
I'm in love with this recipe. Your recipes are well explained and you are charismatic. My husband and I loved every dish we've made, thank you for your channel. Ramadan Kareem
add a pinch of safffron or white truffle or gold glitter will do nicely as well.
Hi Obi, I'm Iranian and I have the same type of mortar and pestle. When I grind saffron in it I do not use any salt at all. I just crush the saffron as best as I can until it's all broken up and powdery.
Safron is more an Iranian ingredient than Moroccan. Sure, we use it but it's fancy. Not what everyday people eat.
I don't know if your saffron question was answered already but I was told you put a small sugar cube (I am assuming the hard Middle Eastern style cubes and not the soft big cubes like in America) in with the saffron to act as a grinding agent. Not enough to make it sweet, just big enough to help grind.
Incredible dish. I love the marinade, especially that you can also eat it as a condiment. I have to find a store that has these lemons!
You can make them yourself. MUCH cheaper and MUCH better at home. As a Moroccan I have a stash that’ll last me a few months at all times. All it takes is good quality LEMONS (preferably Marrakech limonetta variety, if not any organic lemons will work), sea SALT, and TIME.
Clean lemons by pouring boiling water on them twice. Scrub each time. Dry completely. Quarter them without cutting them all the way through, fill with 1 heaping tsp sea salt, pack TIGHTLY in a glass jar (cleaned with boiling water and flipped on a clean towel to dry overnight).
Don’t add any liquid. Tightly close jar. Forget about it for a few months. The lemons will darken over time and become syrupy. Do not touch with fingers, only use disinfected tools. Flip jar upside down every week for the first few weeks. If you’ve made multiple jars, lemons will lose volume throughout the process, transfer to 1 jar so they can remain tightly packed.
@@imane867 Thank you so much for this recipe!
@@Jaisha26 you’re welcome . Let me know if you have any questions
This is one of my favorite dishes! I use Ra's al-Hanut as one of the ingredients for the charmula. When I ate at a restaurant, I had lamb tagine that was in a different sauce, a dark sauce served with prunes and dried apricots. Do you have any idea what sorts of flavors would have been used for this version?
Tajin is just the name of the pot, there's thousands of different tajin dishes, each different from the other, the one you had in the restaurant is called tajin Barkouk they indeed use different spices for different meats and dishes.
When I prepare tajine with meat and prunes, I use parsley, garlic, ginger, turmeric, cinnamon and black pepper. I also rehydrate the prunes by simmering in a little bit of water with sugar and cinnamon before draining and adding to the tajine.
Look it up here on RUclips many many many Moroccan RUclips channels
As we say in Morocco: besaha oe raha!
Thanks!
I cooked this last night and it was delicious. It turned out to be a fairly forgiving recipe. Despite chopping the chicken into small pieces, accidentally using about double the coriander and lemon juice the recipe called for, only cooking it for 30 minutes and having it with couscous instead of crusty bread, it all still worked very well. We also made a garlicky yoghurt dish to have on the side.
I reckon the harissa, preserved lemons and saffron are critical though. I wouldn't attempt this dish without those three ingredients.
yes preserved lemons and saffron are very essential in moroccan cooking, we use them in a lot of dishes.
In Morocco, many dishes are cooked in Moroccan tagines It is not found in any Arab country, it is only found in Morocco Such as a tagine of chicken, onions, and honeyed raisins with sugar and cinnamon The meat and quince tagine melliferous The Soussi tagine contains chicken, onions, raisins, tomatoes and plums Combines salty and sweet Many Moroccan tagine dishes are made from vegetables
This was great. Please share some more tagine recipes, they are much appreciated!
Hmmm love a chicken charmoula. Funny I was always taught that you only use the skin of the preserved lemon & throw away the pulp. But like you I often use the whole thing.
I need to get a new terracotta tagine. My ceramic ones are all broken or cracked after years of use & moving house. I do still have one of the cast iron Le Creuset ones but it can make some dishes too wet as no moisture can escape.
The "LE PHARE DU CAP BON Harissa" [Lighthouse brand] is well worth getting hold of, I live fairly rurally so have to buy it online... but its worth the extra price to get it.
Great channel, always enjoy the recipes you show.
Oh, yummy! I'll have to try this with my trusty Dutch oven before I run out next weekend and buy a tajine.
Try curing the unglazed tagine by soaking it in starchy water from boiling rice or washing rice. Then coat with oil and bake
I’ve followed your recipe with some extra spices (nutmeg, cinnamon, smoke paprika), yesterday., and it was so good. It was tangy, smokey, spicy, and super savory.
It was my first time trying such flavor profile. Next try, I’ll bbq it.
Keep the good work. Love your channel.
I can see why this is addictive! 🤤
Excellent! Wonderful! Delicious! Fun! Heart-warming!
Yummm! Raw garlic is a treat. Too bad many shun it and don't experience what it can add to the flavor of a dish.
ha! i use the exact same white mortar and technique! love it.
Mate, chop the lemon skins finely and out in the marinade. The BEST flavour of preserved lemon is in the skin
This is amazing!! Can’t wait to try this recipe
That looked AMAZING Obi! I can't wait to try this on one of my clay grills!
As a middle eastern living in a white country your recipes have helped me a lot to learn more about my roots ❤️ But also I never saw any Kurdish recipes which kinda makes me sad to not be represented in your channel but other than that keep going I love your videos
I haven't seen any bad video. They're all shot so well Plus the food looks so amazing.
At 3:12 ... 'With my mouth now stinking of raw garlic, I contemplated on the meaning of life while preparing the chicken' ... now that is priceless, especially while it's said in such a low key, day to day voice. Briliant!! And the recipe looks gorgeous too, and while I really lllloooooovvve ALL Mediterranian cuisine AND own a nice Tajine, I'm shurely going to try it out myself pretty soon!
Glad you like the comedy!
The marinade sounds and looks great.
@Middle Eats I love this recipe.. but you never showed us the yellow and/or green version.. Would you PLEASE make a video on them also??? PLEASE! You are the only authentic channel for these kind of recipes i find.. so PLEASE show us!!!! You cant show 1 without showing us the others... you leave us wanting!! :D :) ;) :p
This looks amazing 🤤 Great job 👏Thank you for the recipe and links.
In Iran we don’t use salt to grind saffron! You don’t need anything to grind saffron just make sure it has no moisture.
This is very exotic. No chance of finding those preserved lemons and that cooking appliance, BUT I will try with normal lemons and a sauce pan, and see what happens 😊
Justn subscribed briother. Would take time but thoroughly worth it.
Try using larger salt for the copper mortar.
Twigs of the herbs, esp coriander, are a bomb of flavour & nutrients. Chop them finely.
Love to see you use the other colours of Chermoula soon
I’m so excited to try this recipe. You have my subscription!
Very nice recipe, I'm going to try it for sure.
So excited to make this dish this weekend!
Now that's a proper tagine. You two nailed it again!
you can use this charmula with fish tajine, with coliflower, fava beans, aubejines broccoli, cabbage
I'm making this hopefully in the very near future
Looking so delicious and makes me hungry. Thanks
Used thighs only. This recipe made enough marinade for 10 smaller thighs. Table to gone in record time. I made my own preserved lemons. I live in California and have way more lemons than money
gonna try this with a dutch oven
One 🤤🤤🤤😋😋😋 and I've planning on getting some terracotta cookware. I already know that I have to soak the cookware prior using it
In my experience any mortar and pestle with a smooth surface on the inside, as your bronze one appeared to be, will have a hard time grinding anything as the rough grooves in regular mortars provide friction and are what helps grind ingredients. Especially something quite fine like saffron.
Your channel gets better and better
Oh my !!! Looks delicious 😋
I love your work! Now I’m hungry