Morocco

Menu: Chicken tajine and meskouta | Recipe Source: salimaskitchen.com, tasteofmaroc.com

I’ve cooked with a tajine pot before and this was actually my third go around making chicken tajine! The meskouta batter was one of my favorite raw doughs I’ve ever tasted, and the fully baked cake was just as wonderful. Fragrant, citrusy, and surprisingly light, I would absolutely make this one again for hosting- it was so quick and easy!

Thoughts: I’ve made tajine before and adored it, and this was my third go around. Instead of browning the chicken on the stove, I threw it on the grill (3 minutes per side at 375, just to get good grill lines) and it added a great smoky flavor. The meskouta batter was one of my favorite raw doughs I’ve ever tasted, and the fully baked cake was just as wonderful. Fragrant, citrusy, and surprisingly light, I would absolutely make this one again for hosting- it was so quick and easy!

Ready to cook?

Tajine: (link): I withheld the olives, parsley, and saffron, swapped the preserved lemon for fresh lemon, and used chicken broth (1.5 cup) instead of water. I used a traditional tajine pot but instead of popping it in the oven, I cooked on the stove using a metal diffuser.

Meskouta (link): Aside from forgetting to add the vanilla, I followed this recipe exactly!