Find a producer

• 4 chicken thighs
• 1 onion
• 2 carrots
• 2 turnips
• 1,3 lb. of chickpeas
• 1/2 cabbage
• 1 zucchini
• 1 bunch of parsley
• 1 bunch of coriander500 gr of semolina medium

• Salt
• Pepper
• 1 teaspoon paprika
• 1 teaspoon cumin
• Saffron
• 1 teaspoon of ginger
• 6 tablespoons of olive oil

1. In the couscous pot, heat the olive oil, then brown the chopped onion and chicken thighs.
2. Add the spices and chickpeas and mix. Cover with water.
3. Add the turnips and carrots, peeled and roughly cut. Wash and tie the two bunches of grass together and add them to the vegetables.
4. Until the mix boil, pour the semolina into a large dish. Add salt, 40 cl of water, and wait a few minutes until semolina swell. Then add 2 tablespoon of olive oil and mix with your hands.
5. Fold paper towel sheets in 4 lengthwise and moisten them slightly.Place them around the couscous pot. This step ensures that cooking is watertight.
6. Pour the semolina into the top of the steamer. Then place it on the couscous pot and cook over medium heat 30 to 45 minutes.
7. Take the semolina out of the couscous pot and pour in 10 cl of water. Leave to cool, then add 1 tablespoon olive oil and mix with your hands. Rub the seed between your hands to remove any lumps. Add the coarsely chopped half-cabbage to the vegetables. Put the semolina in the top of the couscous pot, then on the couscous pot and cook again 30 to 45 minutes.
8. Take the top out of the couscous pot, and add the unpeeled zucchini cut into large pieces. Replace the semolina and cook one last time 30 to 45 minutes.
9. Serve in a large dish, forming a semolina circle, then put the vegetables and meat inside the circle.

• One chicken (3 pound)
• 2 chopped onions
• 2 garlic cloves
• 2 candied lemons
• 1 tablespoon of ground ginger
• 1/2 teaspoon of cinnamon powder or 1/2 stick of cinnamon
• Some saffron pistils (optional)
• 3 tablespoons of olive oil
• 1 fresh lemon juice
• 10 once of pitted green olives
• 1 teaspoon of smen or ghee
• 1 teaspoon of salt
• Pepper
• 2 teaspoons of turmeric powder

1. In a saucepan or a tagine, heat olive oil and smen, sweat the onions cut into strips.
2. Add the chicken and brown it well on each side.
3. Add spices (pepper, ground ginger, turmeric, salt, cinnamon stick or powder) and the grated garlic.
4. Add one of the candied lemons cut into small pieces and the lemon juice.
5. Cook well, wet with a large glass of water, and simmer over very low heat for 30 minutes.
6. Moisten with a little bit of sauce if you see it is missing.
7. Meanwhile, in a saucepan cook boiled potatoes (optional) or fries, or rice for side dish.
8. Desalt the olives by boiling them several times with water that you will change each time (2 to 3 times)
9. Remove the chicken and add desalted green olives and cook for about 20 minutes.
10. Leave to reduce, the sauce should be thick and syrupy.
11. Serve in the tagine dish with potatoes (optional) and 1/2 candied lemon cut into thin strips.

For the marinade

• 1-1½ lb. of diced lamb loin or stewing pieces boneless or bone-in
• 1 red onion finely chopped or grated
• 2 cloves of garlic grated
• 1 teaspoonof ground ginger
• 1 teaspoonof ground cumin
• 1 teaspoonof ground cinnamon
• 1 teaspoonof paprika
• 1 pinch of ground turmeric powder
• 1 tablespoon of salt

For the stew

• 2 tablespoons of olive oil
• 1 chopped onion
• 1 carrot peeled and chopped
• 2 chopped cloves of garlic
• 1-inch piece of ginger peeled and chopped
• 1 teaspoon of ground coriander
• 1 teaspoon of cumin
• 1 teaspoon of cinnamon
• 1 can of chopped or crushed tomatoes
• 1 heaping tablespoon of tomatoes paste
• 1 cup of beef broth
• ⅓ cup of green pitted olives
• 1 can of chickpeas

 

For the lemon herbed couscous

• 2 tablespoon of olive oil
• 2 cups of couscous
• ½ cup of chopped fresh parsley
• ¼ cup of chopped chives or green onion
• 2 teaspoon of grated lemon zest
• 1 teaspoonof dried thyme
• 2½ cups of chicken broth, heated to boiling
• Juice of one lemon

For the toppings and garnishes

• Greek yogurt
• Chopped fresh mint
• Chopped fresh parsley
• Chopped dried apricots

1. Place your meat in a large sealable bag or a bowl and toss well with all the marinade ingredients. Allow to marinate for at least a few hours and even better if it’s overnight.
2. Preheat oven to 350°F
3. In a large Dutch oven or heavy bottom oven safe pot, heat oil to medium high and add the meat in batches and brown on all sides then remove and set aside
4. Reduce the heat to medium and add the chopped onion and carrot and sauté for a few minutes.
5. Add the garlic and ginger and sauté for a minute until fragrant and then add the rest of the spices. Mix everything well.
6. Add the broth and allow to simmer for a few minutes while you scrape the bottom of the pot loosening all the brown bits and flavors.
7. Add the tomatoes and tomato paste and simmer for another few minutes, and then add the meat back to the pot and give everything a good stir.
8. Bring back up to a good simmer, put the lid on, place into the oven and cook for 1 to 1½ hours or until meat is tender.
9. Remove from oven and stir in the chicken peas and olives. If the stew is not to the thickness you want it to be, put it back into the oven with the lid off and cook off the liquid for another 15-20 minutes or put it back on the stove top burner on medium high and cook until reduced to the preferred thickness.
10. In the meantime, make the couscous. Heat the olive oil in a medium saucepan over medium heat.
11. Add the dry couscous, the parsley, chives, lemon zest, thyme, salt and pepper. Cook, stirring, for one minute, until well combined.
12. Add the boiling chicken broth and the lemon juice, stir, cover and remove from heat.
13. Let the mixture sit, covered, for 5 to 7 minutes, or until the couscous is tender and all the liquid has been absorbed.
14. Fluff with a fork and serve with the tagine with all the fixings.

• 1 Whole chipped sea bream
• 4 tablespoon of olive oil
• 2 teaspoon of lemon juice
• 4 cm of fresh ginger
• 2 green onions
• 1 Chili
• 1 Lemongrass stick
• 0.5 Bunch of coriander
• Salt
• Pepper

1. Preheat the oven to 220 ° C. Place the sea bream in an oven dish. Place the lemongrass stick under one of the nets.
2. In a bowl, mix the olive oil, lemon juice, salt and pepper. Add the finely chopped chili, chopped ginger and chopped onions.
3. Spread this sauce over the sea bream. Bake the fish for 30 minutes.
4. Sprinkle the cooked sea bream with chopped cilantro, give a spin of freshly ground pepper, possibly adding a pinch of fleur de sel. Serve immediately.

• 2 pounds of tender beef or lamb (cut into three-inch pieces)
• 2 medium onions (grated or very finely chopped)
• 3 cloves of garlic (finely chopped or pressed)
• 3/4 teaspoon of salt
• 1 teaspoon of pepper
• 1 teaspoon of ginger
• 1/2 teaspoon of saffron threads (crumbled)
• 1/2 teaspoon of turmeric
• One or two 3-inch to 4-inch pieces of cinnamon stick
• 1/4 cup of olive oil
• 1/4 cup of softened butter
• 2 1/2 cups of water
• 1/2-pound of prunes
• 1 tablespoon of honey
• 2 tablespoons of sugar
• 1 1/2 teaspoons of ground cinnamon
• Handful of cilantro sprigs (tied together)

1. In a bowl, mix the meat with the onions, garlic, and spices. Heat the oil and butter in a skillet over medium heat and brown the meat for a few minutes until a crust forms.
2. If using a pressure cooker, place the meat mixture in the pressure cooker and add 2 1/2 cups of water and the cilantro.Over high heat, bring the meat and liquids to a simmer.
3. Cover tightly and continue heating until pressure is achieved. Reduce the heat to medium and cook with pressure for 45 to 50 minutes. (Note: About halfway through cooking, remove 1/2 cup of the liquid and reserve.)After the meat has cooked, release the pressure and reduce the sauce, uncovered, until it is mostly oil and onion.
4. If using a conventional pot, add the meat mixture to the pot along with the 2 1/2 cups water and cilantro. Cover and simmer the meat over medium heat for 2 to 2 1/2 hours, until the meat is very tender and breaks away easily from the bone. (Note: About halfway through cooking, remove 1/2 cup of the liquid and reserve.)If necessary, add a small amount of water during cooking to prevent the meat from scorching. When the meat has cooked, reduce the sauce until it is mostly oil and onions.

Cook the Prunes 

1. While the meat is cooking, put the prunes in a small pot and cover with water. Simmer over medium heat, partially covered, until the prunes are tender enough to easily pinch off the pit or pinch in half. (The amount of time this takes can vary greatly depending on the prunes, but the average is 15 to 30 minutes.)
2. Drain the prunes, then add the 1/2 cup of reserved liquid from the meat. Stir in the honey, and cinnamon, and simmer the prunes for another 5 to 10 minutes, or until they are sitting in a thick syrup.

To Serve

1. Arrange the meat on a large serving platter and spoon the prunes and syrup on top. It’s ready!