ABOUT THE RECIPE
Moroccan tagines are the gems of Morocco’s cuisine. They vary in flavor and turn simple ingredients into incredible dishes.
This chicken tagine with okra is a classic Moroccan dish. All you need to make this recipe is okra pods, chicken, preserved lemons and some standard Moroccan spices.
The lemon adds a zesty flavor to the dish, that perfectly pairs with the earthy okra. The chicken is braised in a marinade of light and earthy spices, then stewed with the pods of okra until soft and tender.
The word tagine refers to the traditional Moroccan clay pot with a cone-shaped lid used for slow cooking. However, nowadays, Moroccans use regular pots or pressure cookers to prepare every-day tagines. So feel free to pull out your pressure cooker, crock pot, or heavy pot to make this recipe.
The chef in the video used chicken, but feel free to use cornish hens, lamb, turkey or beef to make this tagine. Serve with Moroccan bread and a light salad, then enjoy!
Special tools / ingredients: All ingredients are easily available in supermarkets or online stores.
You can also find all the essentials of Moroccan cuisine in the Flavors of Morocco Amazon store.
You do not need special tools or dishes to prepare this recipe.
ABOUT THE COURSE
> DIFFICULTY LEVEL: Medium
> COURSE:
- Moroccan chicken and okra tagine detailed video tutorial.
- A PDF document with exact measurements and detailed steps of the recipe.
> BONUS:
- Moroccan bread (Khobz) detailed video and PDF.
- How to clean a chicken the Moroccan way detailed video and PDF.
> LANGUAGE:
- The course video is provided with English voice over and subtitles as well as Original Audio in Moroccan dialect with English subtitles
- PDF documents are in English
ABOUT THE CHEF
Dada (Chef) Rabiaa is a professional Moroccan chef with multiple decades of experience under her belt.
Dada Rabiaa started learning how to cook authentic Moroccan dishes at home from her mother and grandmother.
At first, she cooked mostly for family events and special occasions, but later on, she started cooking professionally at restaurants. Today, she is the head chef at one of the top Moroccan restaurants in the city of Marrakesh, supervising dozens of chefs as they prepare authentic Moroccan dishes for Moroccan and foreign tourists every day.
Over the course of her career, she has mentored many young chefs, and trained them to become successful Dadas.