The first time I ever tasted freshly squeezed pomegranate juice was in Tangier, Morocco. Call me late but it’s a memory I’m proud of and will remember greatly. The gentleman squeezing the pomegranate was so kind too. He was so interested in knowing my thoughts on the juice.
I finally decided to share my Moroccan chicken tagine recipe. I have been making it since the summer last year. Although this dish wasn’t made with traditional Moroccan cooking techniques, like preserved lemons, this one is still very reminiscent of a Moroccan dish. The yummiest part of the dish are the sweet raisins and crunchy almonds. Serve the dish with a side of couscous and your tummy will be happy. SaveSaveSaveSaveSaveSaveSaveSaveSaveSave SaveSave SaveSave SaveSave
Making any tagine can seem like an intimidating task for many. Now, add poached eggs and the perfect tomato sauce. Exactly. It’s one of those recipes that I wanted to refrain from trying but couldn’t due to how delicious it was. Like plenty of other Moroccan recipes, the Kefta Mkaouara requires various ingredients and dedication. Traditionally, the dish would be prepared in a tagine but if a tagine isn’t available a deep wide skillet would work too. Now, let’s get to making this dish.
Chefchaouen, or the Blue Pearl as many call it, was definitely a great place to visit. The medina, the Rif Mountains, and even the Turkish bathrooms were all amazing experiences. Now, there are some things that we will be better prepared for next time and one of them has to do with the Turkish bathroom. To make this a convenient trip for our readers, we have shared our three main tips on how to make the most of visiting Chefchaouen.
How good it felt to be back in a city that I love so much. I don’t think I will ever get tired of Marrakech, or the Red City as it’s called. There is so much to do and see.
