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So next weekend I am teaching a Moroccan cooking class at a friend’s specialty kitchen store. I’m a bit nervous as this will be my first public cooking experience and I don’t often cook with a recipe so I have to figure out precisely all the measurements for my recipes. One of the easiest recipes with the widest appeal, that I have so far found, is Chicken and Olive Tajine. This is often made with french fries on top but I add a twist with my zucchini fries. This is very simple and tasty.
1 pound chicken (whichever pieces your family likes)
1 cube chicken bouillon (i add this for extra flavor)
2 tsp vegetable oil
2 tbsp cumin
1 tsp pepper
5-8 threads of saffron crushed
1 tsp tumeric
1 tsp cilantro – fresh or dried
1/2 onion chopped
1/2 preserved lemon
handful of green olives – add more or less depending on your preferences
1. Pour vegetable oil into bottom of the pressure cooker and add onion. Saute until onions are translucent and add cilantro.
2. Add chicken and sear on all sides. Add remaining spices and lemon. Top with approx. 4 cups of water, just enough to cover chicken.
3. Cover pressure cooker and allow to cook for 45 minutes. Remove from heat and open pressure cooker, checking the chicken to ensure it’s cooked through. It should be tender and falling off the bone.
4. In remaining liquid add the olives and continue cooking with the cover removed until liquid reduces to a thicker sauce.
5. You can serve at this time either alone or topped with french fries. Eat with a crusty bread.
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