Ate at this chef's Michelin starred restaurant last night and it was practically a religious experience. I've eaten at some truly amazing restaurants, and his was probably the best of the bunch so far. Exceptional.
I am surprised by his innovative style. it's a different take from the original Moroccan recipes that I grew up enjoying, but it seems to be quite original and I am sure very tasty. I will try it for sure.
How fabulous to have such a talented chef here teaching us an easy chicken with olive tagine(stew) that I already know is delicious. Thank you for posting this! Big fan of Chef Mourad! Much love
I love your presentation. I will be making this on Sunday I am an experimental cook who loves to cook dishes from around the world. Thank you for such a beautiful recipe. I will also be making your cous cous recipe.❤
I was a little sceptical at first, seeing a big time chef make the dish, as homemade tagine is the best. but i'm pleasantly surprised he made it very easily and all humbly with a table spoon . well done and thank you
I like this method of browning the chicken and the onions before putting it together to cook. Great video...So easy to follow...beautiful chef...Thank you!!
I make this all the time. It's great! If you don't have preserved lemons it's also great with fresh lemon but you put the fresh lemon in before the oven to soften and cook.
Not really, for traditional moroccan tagines the browning WILL happen at the end of the cooking regardless. Since they're cooked on direct fires or coals. The whole bottom of the tagine will brown, and its a very prized part of the tajine, you drag your piece of bread along that crusty-caramelized-onion-bottom of the tagine, and it just leaves the best end note. Sweet and charred. It's a favorite, a bit like browned rice at the bottom of the pot in korea or iran. So no, we do not brown our proteins and onions, it damages the colors of the end dish that turn into brownish greys instead of bright greens, oranges and yellows (thanks to the Moroccan Saffron and turmeric), and could also tear the chicken if served skinless. It's also a loss of flavor, believe it or not, those fumes evaporating away from the onions as you brown them are better locked into the tagine. It's a whole science that we've been perfecting for thousands of years.
Imane you are a pro and i confirm 👏that s how my mum makes the most delicious tagine on earth :) and i learned that from her .. my mum s from The south ( berber) , and they never fry the meat or onions ... both end up brown caramelized and they taste just amazing ..now i m craving a tagine
I’ve made this several times. It’s the best thing I make and really makes me look like I’m a pro in the kitchen. I’ve made this dish the traditional way too but I prefer this method with the browning ahead of the blending of ingredients. So much better. Thanks again I’ve shared this video with everyone I know that enjoys cooking.
I cook in pure clay tagines -- unglazed tagines made from natural clay not ceramic. Yes Erica, a diffuser is a must when cooking on electric burners. I bought one from miriams earthen cookware. It comes with steam lock design for lids -- it locks the steam and seal the nutrients inside. i absolutely love my tagines. It's one of the best pots in my kitchen, very versatile i use it for all kinds of cooking.
Hi Sophie, Morad used his own recipe for this video, but a similar one can be found on Williams-Sonoma's website. I've provided a link to it in the video description.
We recommend the Nordic Ware Heat Diffuser. It's available on our website for $15 and it's what we suggest for use with the tagine that Chef Lahlou is using in the video.
You probably could as long as it has a well fitting cover. But you may need to baste it a few times while it cooks. One of the reasons for using a tagine is that it self bastes the food as it cooks. The steam condenses in the top of the conical lid and drips back down on the meat. With a regular cover the moisture will roll down to the edges back in to the pot but not land on the food directly from the top.
@@Damazigh Erm, well who cares about you then if you're going so be this ignorant, rude and arrogant? He uses home-based principles? Show some respect or leave the video, no one wants your hate and knows your ''mom and grandma nobodies'' here
@@netweed09 so just because I disagree with your opinion I'm ignorant, rude and arrogant?? at least I grew up eating Tajines since it's part of my culture... you're just acting out cause you think someone with a star somehow is supposed to be the best. You are the ignorant one here.
We dont use ghee in our cooking. Fat (poultry or beef or sheep) is more traditional, along with olive oil obviously. We end it with a heafty spoonful of S'men (salted aged Moroccan butter, it smells a lot like Roquefort Cheese when it's ripe) that adds that bit of Umami funkiness at the end
you 're welcome ( moroccan tagines are not made that way - traditional areas- in Morocco, don't have electric ovens ... that's a minimal and quick way to cook it though )
@@badjujuwan but never heat it up empty. Keep it very gentle throughout. The clay ovens use different temperatures. If it was baked at a very high temperature, your stove won't so much damage to it, but if its raw clay, you'll need to soak the tagine in water for a couple of days (in a big tub), or season it with duck or sheep fat (or schmaltz) over a very low heat, until it can absorb fat no more. The first time you use it, make sure there's always something in the tagine, it lowers the temperatures to safe degrees to ensure it doesnt crack on you. Always keep your flames at a minimum. The great thing about moroccan tagines is that it's a set it and forget it type of dish. Just put everything in it, no water needed, dont forget the salt. Shut it, and cook it on the lowest flame possible (you need to physically crank it down) it should never boil, but baaaaaarely simmer. And set it for two hours.
They were designed to be used in areas of the world with water shortages (the desert). So with a minimum amount of water, it pulls the moisture from the ingredients, and the conical lid causes it to drop back down into the dish.
Rhythmicons Very interesting! Thank you for explaining that to me. It sounds like it would be a useful thing for full-time RVers to use, in order to conserve water. As long as the cooking fuel requirements didn’t negate that benefit.
@@wendyannh If you are a full-time RVer then I'm surprised you haven't considered the camp dutch oven. I think there is debate about whether or not the tagine, the DO, or the pressure cooker would make the dish taste any different. I'm getting one because Covid-19 is making me think about frontier style living. Also, it's kind of exotic and the clay is supposed to impart some natural flavors to the dish. They do have this thing called a majmar which is a clay fire pit which is designed to use the tagine outside or on the Moroccan streets. It's very similar to a dutch oven in this respect, provided you watch your temperature. I was expecting ours to arrive today (I've never used one before) and now it's stuck in Mississippi for another day. And instacart is telling us that Kroger is out of lamb shoulders. I hope you and your loved are and remain free of the virus.
salam,,I'm Moroccan 2 living in Dallas ,and Moroccan food's very infused with other culture food for centuries . as long that there's no pig or alcohol involved ......its for restaurant concept idea.......salam ........
Yes, pretty close, particularly if you use a CI lid with points on it for dripping. The tagine does allow for a bit better circulation due to design and height. Also, a clay tagine has a certain earthiness of flavor to it.
That's definitely not how we make Tagine . sometimes those variations can ruin the whole Recipe and sorry for saying that . We put all ingredients in the tagine in one time and we seal the deal . no roasting or using the oven . and also a tagine is usually have some vegetables cooked in it .
the moment he put butter in i knew he was influenced by western cuisine , so chefs do that to match their customers rather that doing it with right so no hard feeling ,i guess
fati summer, If you meant to say “rather than doing it right”, then piss off. This guy is an incredible chef, and he runs one of the best restaurants in San Francisco, one of the greatest cities for food on the planet. So he IS doing it right.
you can use butter instead of duck fat … as for the spices, my mom uses one tea spoon of ginger, one tea spoon of turmeric and half tea spoon of pepper. and she does not uses ground coriander … you can try more or less those measurements, test and tune, it will probably not be perfect from the fist shot …. Enjoy your cooking ;)
I order it online. Amazon has duck fat in a gallon tub for $25 US. You can keep it in the refrigerator for over a year with no problem, or break it into smaller containers and freeze them and it keeps for years. But honestly, once you start cooking with duck fat you will probably start using it for lots of things and it won’t last that long 😊
If you want a tagine then simply go to your local Moroccan shop and they sell them for 14 euros. Not only that but u can buy all the spices meat etc and you still won't have money in your pocket for some beers
This is the real deal I’m a Moroccan chef and this a Moroccan tagine 100% with some technique !!! Moroccan cuisine is one of the best it’s only missing the technique ...
@GIGI People always moan fella. They never appreciate. Of course it's not ''100% the traditional' way'' but he even mentioned it and being so narrow minded would never get him his Michelin Star
This isn't the right way we cook tagine with chicken, preserved lemons and olives.We put all the ingredients in the clay pot including chicken and spices to be cooked on low fire for 45 to 50 minutes.
Based on the times I have visited Morrocco and attended cooking classes in Morrocco your method is what I was taught (I only cook as something I enjoy doing). As Chef Mourad stated in his video this is the recipe, however, as a Master Chef, he is showing how to make a wonderful meal and enhance the flavor even more. I too was using the original recipe and put it all in one pot and let it cook, including preserved lemons, but I am hooked on the Chefs version because the flavors are even more pronounced using his methods. That's why he is a professional. Keep up the great videos Chef! I appreciate your efforts to share them with us.
He clearly stated that this wasn’t traditionally how it is done, but that he was doing it this way to add more depth to the flavor. He is basically using a braising method or dry / wet cooking where you brown the meat first and then slow cook it in liquid. Braising is a good way to add more flavor to cooked meats. I would get all the criticism if he had tried to present this as a traditional method, but he was very clear that he wasn’t and that this was his own take on it.
I hate to leave negative comments....But that's not an authentic recipe of a Tagine dish. 1- I've never of someone using duck fat. 2-Tagine is the only dish used to cook a tagine. So no Iron cast and no oven. 3-And definitely no chicken stock.
younes outmanchar the chef is putting his own touch its called creating something deferent cause he lives in usa so I guess his telling a story about his journey ect hope ppl stoping saying this is wrong or wright
First, Duck fat isn't unhealthy, pork fat and chicken maybe. Second, Olive oil or other vegetable based oil is better. Thirdly, there are better alternatives to the tagine for braising in glazed clay. Finally, I expect better from WS.
I never said "stupid moroccans", you did! I respectmoroccans and their country, so don't put in my mouth words I didn't said. Of course this dish must taste awesome with fat in it, everything fatty taste good, I just thought of the unhealthy part of the dish this guy is making. Otherwise I like everything moroccan.
We (and of course, He) knows this. That's not the point of this video, he is just showing off a simplified but still tasty and inspired recipe, it doesn't have to be done the exact same way
Ate at this chef's Michelin starred restaurant last night and it was practically a religious experience. I've eaten at some truly amazing restaurants, and his was probably the best of the bunch so far. Exceptional.
I am surprised by his innovative style. it's a different take from the original Moroccan recipes that I grew up enjoying, but it seems to be quite original and I am sure very tasty. I will try it for sure.
Master Mourad. We are all privileged to be in your company
Chef, that is the BEST tagine recipe I have EVER seen! Thank you so much.
He is amazing
Sorry to tell you that is not the Genuine tagline we know here in Morocco . It's any thing but not tagline.
How fabulous to have such a talented chef here teaching us an easy chicken with olive tagine(stew) that I already know is delicious. Thank you for posting this! Big fan of Chef Mourad! Much love
I love your presentation. I will be making this on Sunday I am an experimental cook who loves to cook dishes from around the world. Thank you for such a beautiful recipe. I will also be making your cous cous recipe.❤
I was a little sceptical at first, seeing a big time chef make the dish, as homemade tagine is the best. but i'm pleasantly surprised he made it very easily and all humbly with a table spoon . well done and thank you
well done chef mourad,.great approach!
Definitely making this for dinner with Dad, forgot to get the lemon but i'll order it for next time. Thank you!
I like this method of browning the chicken and the onions before putting it together to cook. Great video...So easy to follow...beautiful chef...Thank you!!
I make this all the time. It's great! If you don't have preserved lemons it's also great with fresh lemon but you put the fresh lemon in before the oven to soften and cook.
Yes I agree, also making your own preserved lemons is apparently quite easy , a few weeks at least ahead . Haven’t tried that yet though
I definitely am convinced that because you fry the onions and meat before adding it into the tagine, it enhances the taste!
its a fact
Maillard Reaction for sure is a good thing!
Not really, for traditional moroccan tagines the browning WILL happen at the end of the cooking regardless. Since they're cooked on direct fires or coals. The whole bottom of the tagine will brown, and its a very prized part of the tajine, you drag your piece of bread along that crusty-caramelized-onion-bottom of the tagine, and it just leaves the best end note. Sweet and charred. It's a favorite, a bit like browned rice at the bottom of the pot in korea or iran.
So no, we do not brown our proteins and onions, it damages the colors of the end dish that turn into brownish greys instead of bright greens, oranges and yellows (thanks to the Moroccan Saffron and turmeric), and could also tear the chicken if served skinless. It's also a loss of flavor, believe it or not, those fumes evaporating away from the onions as you brown them are better locked into the tagine. It's a whole science that we've been perfecting for thousands of years.
Imane you are a pro and i confirm 👏that s how my mum makes the most delicious tagine on earth :) and i learned that from her .. my mum s from The south ( berber) , and they never fry the meat or onions ... both end up brown caramelized and they taste just amazing ..now i m craving a tagine
@@laila-j1b7v I went on holiday to Morocco. I eat tagine everyday, even for my breakfast sometimes. It is my favourite food I've tried up to now
I’ve made this several times. It’s the best thing I make and really makes me look like I’m a pro in the kitchen. I’ve made this dish the traditional way too but I prefer this method with the browning ahead of the blending of ingredients. So much better. Thanks again I’ve shared this video with everyone I know that enjoys cooking.
Good job chef Mourad
It's look yummy !!!!
And well explained how to do it
Bravo chef 💕
I cook in pure clay tagines -- unglazed tagines made from natural clay not ceramic. Yes Erica, a diffuser is a must when cooking on electric burners. I bought one from miriams earthen cookware. It comes with steam lock design for lids -- it locks the steam and seal the nutrients inside. i absolutely love my tagines. It's one of the best pots in my kitchen, very versatile i use it for all kinds of cooking.
I love Moroccan tagine 😋😋😋🇲🇦🇲🇦🇲🇦🇲🇦💚♥️👌
Awesome dish. Thank you for sharing.
Hi Sophie, Morad used his own recipe for this video, but a similar one can be found on Williams-Sonoma's website. I've provided a link to it in the video description.
This recipe is phenomenal.
Never thought to use French techniques and ingredients in a tagine, but I appreciate your care and thought in creating a well-balanced dish.
What is the French technique used?
@@nusaibahibraheem8183 had 7merdegu ay haja zwina bnisba lih frensh.
I LOVE THIS RECIPE - I have made few chicken tagine recipes and this is OUR favorite. Also - he is an incredibly charismatic host. Thank you for this!
Looks amazing!
Thank you chef 👨🍳
Thank you, chef Mourad for this truly beautiful and easy recipe! Made this tagine today and used lamb instead of chicken! It was superb!
We recommend the Nordic Ware Heat Diffuser. It's available on our website for $15 and it's what we suggest for use with the tagine that Chef Lahlou is using in the video.
Williams Sonoma the diffuser mysteriously disappears after he mentions it & the tagine is left too cook on an open flame
@@isaz597 I wonder if you have to heat it first with the diffuser before you can put it over open flame. Maybe the open flame can be really low? 🤷♀️
I've made this a number of times and it's delicious.
that look soooo good..
Wonderful recipe! Is there any reason why I could not make the tangine in a German clay cooker that I preheated in a cold oven? Thank you ~ Diane
You probably could as long as it has a well fitting cover. But you may need to baste it a few times while it cooks. One of the reasons for using a tagine is that it self bastes the food as it cooks. The steam condenses in the top of the conical lid and drips back down on the meat. With a regular cover the moisture will roll down to the edges back in to the pot but not land on the food directly from the top.
Bravo Mourad
une bonne recette ...
I’m cooking a tagline soon for friends so needed this new recipe. I dont have a tagine, but was going to use a clay slow cooker?
awesome... great recipe and cooking lesson... but, what if you don't have a tagine?
No, duck fat is not available in my country, I used clarified butter, and trust me the dish turned out so well, slurp!
Thank you chef 💛
Moroccans don't use duck fat either. This is not the traditional way of making Tajine.
@@Damazigh Yes but he's the one with the Star =)
@@netweed09 mom and grandma have been cooking this for generations. I don't care about no star...
@@Damazigh Erm, well who cares about you then if you're going so be this ignorant, rude and arrogant?
He uses home-based principles? Show some respect or leave the video, no one wants your hate and knows your ''mom and grandma nobodies'' here
@@netweed09 so just because I disagree with your opinion I'm ignorant, rude and arrogant?? at least I grew up eating Tajines since it's part of my culture... you're just acting out cause you think someone with a star somehow is supposed to be the best. You are the ignorant one here.
I've made this over and over and I love it. Tomorrow I'm going to try to adapt the recipe to my Instant Pot pressure cooker to see how it comes out.
I'm looking to do that, too. How did yours come out?
How did it turn out in the Instant Pot?
I want to try this, looks very yummy mmmmm
This is look like its well balanced tasting of chicken.. thanks for sharing
this is super! thanks for sharing!
Chef Morad can you add a can of tomatoes instead of fresh one? Thanks for an answer.
Could you brown the onions and chicken in the tagine?
Looks great. Could the duck fat be replaced with anything?
Use ghee
Those olive 🫒 😍
Do you eat that as is or with rice or and other something?
Very nice👍
I'm in love with this guy!! More vídeos about his cousine..
Cuisine ,)
Where can I find his prep bowls?
Bravo ! Very well made tagine and video, thanks for the inspiration!
Can we avoid the duck fat and use ghee instead...I love chicken tagine
We dont use ghee in our cooking. Fat (poultry or beef or sheep) is more traditional, along with olive oil obviously. We end it with a heafty spoonful of S'men (salted aged Moroccan butter, it smells a lot like Roquefort Cheese when it's ripe) that adds that bit of Umami funkiness at the end
Tbarkillah aalick yachef Morad!
what happened to the diffuser 😝
Liked the video and his take on the dish.
However, he says to always use a diffuser and if you notice, he did not use it.
+badjujuwan not always , just to heat it up in the beginning to make sure it will not crack ( trust me i'm a moroccan xD )
+Tripponium Thanks :)
you 're welcome ( moroccan tagines are not made that way - traditional areas- in Morocco, don't have electric ovens ... that's a minimal and quick way to cook it though )
@@badjujuwan but never heat it up empty. Keep it very gentle throughout. The clay ovens use different temperatures. If it was baked at a very high temperature, your stove won't so much damage to it, but if its raw clay, you'll need to soak the tagine in water for a couple of days (in a big tub), or season it with duck or sheep fat (or schmaltz) over a very low heat, until it can absorb fat no more.
The first time you use it, make sure there's always something in the tagine, it lowers the temperatures to safe degrees to ensure it doesnt crack on you. Always keep your flames at a minimum.
The great thing about moroccan tagines is that it's a set it and forget it type of dish. Just put everything in it, no water needed, dont forget the salt. Shut it, and cook it on the lowest flame possible (you need to physically crank it down) it should never boil, but baaaaaarely simmer. And set it for two hours.
Does anybody know how much chicken stock he uses?
5 cups thinly sliced yellow onions
4 tablespoons unsalted butter
2 teaspoons chopped cilantro
1 tablespoon chopped flat leaf parsley
1/2 cup cracked green olives, pitted
1 1/2 cups chicken stock
1 teaspoon saffron threads
6 quarter preserved lemon rind (use some of the pulp, not all. Will be too salty)
1/2 teaspoon ground turmeric
2 teaspoons ground ginger
2 tablespoons ground coriander
2 teaspoons ground white pepper
1-3 Tablespoons duck or chicken fat
Kosher salt
6 Chicken legs with thighs, trimmed of excess fat
What happened to using a diffuser over an open flame? 😬
Moroccan food ❤🇲🇦
This video convinced me to buy a tagine.
What difference does it make if you use a simple metal boiler instead of the one used here?
+rwoz cooking time & flavour
The pot is called a tagine
Beautiful culture
Moroccan tajine is so delicious :)
Diffuser mysteriously disappears 😕?
So?
What is a tagine pot supposed to do anyways?
They were designed to be used in areas of the world with water shortages (the desert). So with a minimum amount of water, it pulls the moisture from the ingredients, and the conical lid causes it to drop back down into the dish.
Rhythmicons Very interesting! Thank you for explaining that to me.
It sounds like it would be a useful thing for full-time RVers to use, in order to conserve water. As long as the cooking fuel requirements didn’t negate that benefit.
@@wendyannh If you are a full-time RVer then I'm surprised you haven't considered the camp dutch oven. I think there is debate about whether or not the tagine, the DO, or the pressure cooker would make the dish taste any different. I'm getting one because Covid-19 is making me think about frontier style living. Also, it's kind of exotic and the clay is supposed to impart some natural flavors to the dish.
They do have this thing called a majmar which is a clay fire pit which is designed to use the tagine outside or on the Moroccan streets. It's very similar to a dutch oven in this respect, provided you watch your temperature.
I was expecting ours to arrive today (I've never used one before) and now it's stuck in Mississippi for another day. And instacart is telling us that Kroger is out of lamb shoulders. I hope you and your loved are and remain free of the virus.
Clay Pressure Cooker
spices 1:27
i'm moroccan this is a good recipe of yours , but we usually put all the ingrediant once in the tagine , ceck it on my channel
salam,,I'm Moroccan 2 living in Dallas ,and Moroccan food's very infused with other culture food for centuries . as long that there's no pig or alcohol involved ......its for restaurant concept idea.......salam ........
+roccochino rocco yes exactly sometimes those restaurant and chefs variations can ruin the whole recipe .
Wouldn’t it came out the same made inside a Dutch oven?
Yes, pretty close, particularly if you use a CI lid with points on it for dripping. The tagine does allow for a bit better circulation due to design and height. Also, a clay tagine has a certain earthiness of flavor to it.
@@jasonsharer5432 I read that earthly flavor comes the most from an unglazed tagine. Think glazed ones like Emile Henry would do the same?
@@jacquelynbaldeongaro1535 glazing would occur on the outside.
No cumin for the spices?/
Thanks a lot!
Toooop 🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦👍🏻👍🏻👍🏻👍🏻
What's the point of using a tagine if you put the whole thing into an oven, which maintains the same temperature from bottom to the top?
That's not the point of this video
That's definitely not how we make Tagine . sometimes those variations can ruin the whole Recipe and sorry for saying that . We put all ingredients in the tagine in one time and we seal the deal . no roasting or using the oven . and also a tagine is usually have some vegetables cooked in it .
hi mourad...could you give me a good tagine recipe please.
th-cam.com/video/TpsUQ7SbTXs/w-d-xo.html
His restaurant is amazing; I’ve eaten there. How’s yours?
the moment he put butter in i knew he was influenced by western cuisine , so chefs do that to match their customers rather that doing it with right so no hard feeling ,i guess
fati summer, If you meant to say “rather than doing it right”, then piss off. This guy is an incredible chef, and he runs one of the best restaurants in San Francisco, one of the greatest cities for food on the planet. So he IS doing it right.
The chef didn’t give measurements of spices also where does one get duck fat to use.
you can use butter instead of duck fat …
as for the spices, my mom uses one tea spoon of ginger, one tea spoon of turmeric and half tea spoon of pepper. and she does not uses ground coriander … you can try more or less those measurements, test and tune, it will probably not be perfect from the fist shot ….
Enjoy your cooking ;)
I order it online. Amazon has duck fat in a gallon tub for $25 US. You can keep it in the refrigerator for over a year with no problem, or break it into smaller containers and freeze them and it keeps for years. But honestly, once you start cooking with duck fat you will probably start using it for lots of things and it won’t last that long 😊
Hello. I have a question about the diffuser. I have traditional electric stove burners, do I need to use the diffuser to protect my tagine?
+Erica Petelin YES!
Who else is playing the game Taste Test and looked this up? 😊
Good
I wish I can have a private culinary show at Aziza....sigh
Oh, that was his 1st Michelin Star isn't it?
If you want a tagine then simply go to your local Moroccan shop and they sell them for 14 euros. Not only that but u can buy all the spices meat etc and you still won't have money in your pocket for some beers
all you negative people i hope your really hungry right now lol nice vid👌👍
I mean why are you cooking everything out then put it in tagine what's the purpose of tagine then
I am just sorry but we don't cook with duck fat. And this is called chicken lemon tajine and make totally differently. Thanks for the try though.
Good recipe, but I would rather mix my saffron in water and color my couscous with it so I can taste it on its own.
that's a serious stove you've got there
Range.
Please look up the term "facetious".
This is the real deal I’m a Moroccan chef and this a Moroccan tagine 100% with some technique !!! Moroccan cuisine is one of the best it’s only missing the technique ...
He had the Tajine directly on the flame at the end, it could have cracked!
I'm sure he had it covered anyway but still, a risk he's willing to take being the amazing Winning chef he is =)
WoW
All good, but tagine looses its importance, cooking vessel can be anything
Some means nothing .. a Tsp, Kg
👍👍👍👍👍
It hurts to see him cook tagine this way
@GIGI People always moan fella. They never appreciate.
Of course it's not ''100% the traditional' way'' but he even mentioned it and being so narrow minded would never get him his Michelin Star
We gotta buy a tajine.
This isn't the right way we cook tagine with chicken, preserved lemons and olives.We put all the ingredients in the clay pot including chicken and spices to be cooked on low fire for 45 to 50 minutes.
Based on the times I have visited Morrocco and attended cooking classes in Morrocco your method is what I was taught (I only cook as something I enjoy doing). As Chef Mourad stated in his video this is the recipe, however, as a Master Chef, he is showing how to make a wonderful meal and enhance the flavor even more. I too was using the original recipe and put it all in one pot and let it cook, including preserved lemons, but I am hooked on the Chefs version because the flavors are even more pronounced using his methods. That's why he is a professional. Keep up the great videos Chef! I appreciate your efforts to share them with us.
He clearly stated that this wasn’t traditionally how it is done, but that he was doing it this way to add more depth to the flavor. He is basically using a braising method or dry / wet cooking where you brown the meat first and then slow cook it in liquid. Braising is a good way to add more flavor to cooked meats. I would get all the criticism if he had tried to present this as a traditional method, but he was very clear that he wasn’t and that this was his own take on it.
Maybe you can learn a few things from this chef who is obviously creating a fusion of Morocco and his chef knowledge. 🤩
Tagine without olive oil its not a tagine !
+sbobo18 He added olive oil at the end, he just didn't say what he was doing.
as a moroccan, yes it is.
I hate to leave negative comments....But that's not an authentic recipe of a Tagine dish.
1- I've never of someone using duck fat.
2-Tagine is the only dish used to cook a tagine. So no Iron cast and no oven.
3-And definitely no chicken stock.
younes outmanchar the chef is putting his own touch its called creating something deferent cause he lives in usa so I guess his telling a story about his journey ect hope ppl stoping saying this is wrong or wright
maybe you have problem with english language, but the chef said in the first few seconds that this is a different take on the recipe
he said its not authentic and its a twist he put on it.
Looks good but too fatty with all that butter and ducky fat. r
He doesn't give any amounts of the ingredients AND he doesn't specify if he used the pulp or the rind of the preserved lemon.
First, Duck fat isn't unhealthy, pork fat and chicken maybe. Second, Olive oil or other vegetable based oil is better. Thirdly, there are better alternatives to the tagine for braising in glazed clay. Finally, I expect better from WS.
It looks really greasy with the duck fat and the butter...way too much!
duck fat... yes, that is available everywhere...NOT.
🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦
thats a lot of fucking butter eh
I never said "stupid moroccans", you did! I respectmoroccans and their country, so don't put in my mouth words I didn't said. Of course this dish must taste awesome with fat in it, everything fatty taste good, I just thought of the unhealthy part of the dish this guy is making. Otherwise I like everything moroccan.
Weird Tagine I think it's a American Tagine not Moroccan real one we don't prepare the Tagine like that in Morocco... I'm sorry
We (and of course, He) knows this. That's not the point of this video, he is just showing off a simplified but still tasty and inspired recipe, it doesn't have to be done the exact same way
Sorry.....thats not how you Cook real tagine....please next time cook into the tagine
Wrong
What's up with the tattoo s all over the hands.