Moroccan Essaouira Style Chicken Recipe Video
How to make a different called Chicken Souiri in that it is not a stew but more like a fluffy . The chicken is cooked in an aromatic sauce, then covered with eggs and baked in the oven. One exotic Moroccan dish that you must try!
Ingredients
1 pound of boneless chicken thighs
8 eggs
1 large onion - grated
1/4 of a cup of finely chopped cilantro
1/4 of a cup of finely chopped parsley
1 teaspoon of ginger powder
1 teaspoon of salt
1/4 of a teaspoon of pepper
1/4 of a teaspoon of
a large pinch of saffron
1
1 tablespoon of lemon juice
2 finely chopped garlic cloves
2 tablespoons of butter
1 1/2 cups of water
Directions
1- Mix the chicken, grated onion, spices, garlic, and butter in a pan. Cover the pan and cook the chicken for 10 minutes on medium heat.
2- After 10 minutes, add 1 1/2 cups of water to the chicken. Cover the pan and cook the chicken for 30 minutes or until done.
3- Once the chicken is almost cooked add the cilantro, parsley, and lemon juice. Do not cover the pan, reduce the heat, and let the chicken cook for another 10 minutes until the sauce reduces and thickens.
4- Remove the chicken from the pan and place in a clay tajine or baking dish.
5- Beat the eggs and mix them with the chicken sauce.
6- Pour the egg mixture over the chicken.
7- Preheat the oven to 450 degree (F) and bake the chicken for 15 minutes or until the eggs are cooked and the surface is golden brown.
Serving: Serve the tajine immediately with Moroccan Bread or French . Enjoy!
"This video is a creation of Alia. You can visit Cooking With Alia for complete recipes, and more videos. It is the best resource for Moroccan and other international recipes. "
2- After 10 minutes, add 1 1/2 cups of water to the chicken. Cover the pan and cook the chicken for 30 minutes or until done.
3- Once the chicken is almost cooked add the cilantro, parsley, and lemon juice. Do not cover the pan, reduce the heat, and let the chicken cook for another 10 minutes until the sauce reduces and thickens.
4- Remove the chicken from the pan and place in a clay tajine or baking dish.
5- Beat the eggs and mix them with the chicken sauce.
6- Pour the egg mixture over the chicken.
7- Preheat the oven to 450 degree (F) and bake the chicken for 15 minutes or until the eggs are cooked and the surface is golden brown.
Serving: Serve the tajine immediately with Moroccan Bread or French . Enjoy!
"This video is a creation of Alia. You can visit Cooking With Alia for complete recipes, and more videos. It is the best resource for Moroccan and other international recipes. "
Editors Review
Here is a wonderful variation in the traditional tajine called chicken souiri or Essaouira style chicken. This does not appear like a stew but more like a fluffy omelet. Here the video displays how the chicken is cooked in a flavorful sauce with ginger and cinnamon, then covered with eggs and baked to perfection. This exotic Moroccan dish is a must try!Comments
Comments: 6 |
Add a Comment
foodwithme says :
Hi Alia! It's been long. And this is a great Chicken Souiri recipe. I have got the chance to taste this dish in one of my peer's place, while on my graduation. If I remember it right, when I asked for the recipe name she took the same name. :) And I love earthenware cooking too, the taste it renders is just out of the world!
Posted on: 22 January 2010 - 6:00am
shantihhh says :
Using a pre-soaked earthenware vessel also removes any bitterness in foods. This style of cooking is also popular in France. They use earthenware to cook such as cassoulet.
Posted on: 18 January 2010 - 7:57pm
Anonymous says :
Hi Alia, loved the picture and the ingredients you have chosen, but could you pls let me know what exactly does Essaouira Style mean - does that mean cooking in an earthenware pot? Just guessed with what Cheryl has written! But it would be great if you could pls let me know.
@ Cheryl S - There is a lot that goes into making the dish tasty when you cook in earthenware pot. It is not just the jiuciness, but in earthenware pots the gravy tends to reduce on its own giving the dish a true succulent thick texture, which does not always happen in glassware or anyother cookware. In fact there you need purposefully reduce the excess gravy part by letting it evaporate for longer time.. I have felt so and if you look at it, certain dishes taste awesome when cooked in earthenware! :) Yummy to say the least! Try it out and you would just love it!
Posted on: 17 January 2010 - 9:34pm
cookingwithalia says :
Essaouira is a city in Morocco, and this dish is named based on this city as it's one of their specialties :-)
Posted on: 17 January 2010 - 11:28pm
Cheryl S. says :
What was the purpose of using the tajine in the first place?
It seems like using a clay vessel verses other materials would produce a juicier more succulent meat rather than, let's say, glass which I think would cook the meat faster resulting in dry chicken.
Wouldn't covering it with the conical top during baking guarantee the juiciness of the chicken as well as insuring that the eggs wouldn't become rubbery from direct exposure to oven heat?
Posted on: 16 January 2010 - 6:57pm
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