Two recipes allowing you to experience culture without having to go anywhere
One of the things we love most about travel is the opportunity to experience other cultures. And there’s often no better way to do this that by eating like a local.
In honor of our recent adventures to Morocco and Chile, we’re sharing our favorite new dinner and cocktail recipes with you.
Close your eyes and let these flavors take you away!
CHICKEN TAGINE – MOROCCO
Chicken Tagine is a classic Moroccan dish cooked in a traditional clay pot. There are different variations of tagine with different meats, fish and vegetables. This recipe we’ll be sharing with you includes chicken but feel free to substitute your favorite protein.
While in Morocco, we took a hands-on cooking class where we learned how to make this classic, traditional meal. This dish has a wonderful combination of spices and garlic and is very easy to make! Follow the recipe below to incorporate some Moroccan cuisine into your next weekly meal plan.
Ingredients:
- 1 lb whole chicken (cut into large chunks)
- ½ red onion (finely chopped)
- ½ lemon
- 10 purple or green olives
- 2 cloves of garlic (finely chopped)
- 1 tablespoons of parsley (finely chopped)
- 1 tablespoons of cilantro (finely chopped)
- 2 table tablespoons olive oil
- 1 tablespoon ghee (clarified butter)
- Water
Spices:
- ½ tablespoon pepper
- 1 teaspoon ginger powder
- 1 teaspoon turmeric powder
- 1 pinch of saffron threads
Instructions:
- Cut the preserved lemon in half and separate the flesh from the peel.
- Set the peel aside and finely chop the preserved lemon pulp.
- Place the chopped lemon pulp in a tagine (Moroccan clay pot)
- Add olive oil, ghee, garlic, parsley, cilantro, all spices and cup of cold water
- Mix everything well.
- Add the chicken pieces to the tagine and pierce them with a sharp knife so they absorb the spices.
- Mix all the ingredients until the chicken pieces are well coated with the marmalade.
- Add the finely chopped onion to the tajine and mix well.
- On low heat, sear the chicken for 15 minutes (tajine lid should be on to keep moisture in)
- Turn each piece of chick over and add a bit of water if necessary.
- After 15 minutes, add 1 cup of cold water.
- Increase the heat to medium, cover the tagine and bring the cooking juices to a boil.
- Cook covered for 30 minutes or until the chicken is done.
- Check on the chicken and add water, if necessary, make sure there is enough sauce at the bottom of the tajine so the chicken won’t burn.
- Once the chicken is done, taste the sauce and adjust the seasoning.
- Add the lemon peel and olives to the tagine.
- Continue cooking, uncovered until the sauce slightly thickens (few minutes).
PISCO SOUR — CHILE
If you’ve seen a Pisco Sour pop up on a bar menu lately and haven’t tried it, here’s your chance. The Pisco Sour Cocktail is both refreshing and tangy, perfect for those outdoor patio nights. Get ready to feel as if you transported to Chile while drinking this South American sipper.
Pisco Sour Cocktail Recipe:
- 2 oz of Pisco
- 1 oz of fresh squeezed lime juice
- 1 oz of simple syrup
- 1 fresh egg white
- 1 dash of Angostura or Amargo bitters
Instructions:
- Combine Pisco, lime, simple syrup and egg white in a cocktail shaker with ice.
- Shake until the egg white is foamy (about 12 seconds).
- Strain into a chilled cocktail glass (reserving a bit of liquid in the shaker)
- Shake again for 10 seconds (whipping the egg white more)
- Top off the glasses
- Drop a dash of bitters on top of the egg-white foam.
Be sure to tag @mojoactiveadventures if you decide to try the famous Morocco dish or refreshing Chile cocktail from your home!