MOROCCAN RECIPES
Mint Tea
Suggested amounts for a 3-cup teapot ( enough for 6 small glasses )
• 1 tablespoon of Chinese green gunpowder tea
• A generous handful of fresh mint , with more leaves than stem
• 25-30g of sugar ( adjust to taste )
First rinse the teapot with boiling water and then throw this water away . Put all of the above ingredients into the teapot and cover with boiling water . Allow the tea to ‘ steep ’ for at least 3 minutes then stir once or twice . Pour one glass of liquid into a glass , and then return this glassful to the pot . Now pour the tea and garnish with fresh mint leaves if required . Try pouring the tea into the glasses from as high a point as possible as this will ‘ aerate ’ the tea and allow the fragrance to permeate the room .
Chicken Tajine with lemons and olives ( serves 4 )
This is a classic Moroccan tajine
• 3 onions , peeled and sliced
• 4 chicken legs with thighs
• 2 tablespoons olive oil
• 1-teaspoon ground turmeric
• 1-teaspoon ground ginger
• 1-½ cups chicken stock
• Sea salt and ground pepper
• 2 preserved lemons , quartered
• 1 cup green olives
• ¼ cup chopped fresh coriander
Place onions in the base of a tajine pot or casserole . Arrange chicken portions on the bed of onions , drizzle with olive oil and dust with spices . Pour over stock and season with salt and pepper .
Cover the pan and bring the liquid to the boil then turn down the heat to simmer for 1-½ hours , turning the chicken pieces once or twice , until the chicken tests cooked and the liquid is much reduced . Alternatively , the cooking can be done in an oven heated to 180 ° c .
Add the preserved lemons , olives and coriander to the sauce and cook for 10 minutes more . Skim any excess fat from the surface before serving . Serve with wedges of chewy , soft-crusted Moroccan bread .
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