Moroccan cooking has its very own special and delicious flavors. We offer information on Mina’s Sauces and Condiments and a recipe for Chicken Tangine.
1950’s Mina grew up on the wave-crashing shores of Casablanca, where a morning stroll between the white walls of the majestic city was a culinary journey unto itself. in the 1960’s Mina traveled to Paris to hone her craft and master the demanding techniques of French cuisine. She eventually traded the beauty of Paris for the thrill of New York City, where she took her talent and passion for cooking and began her own very successful catering business. In 2010 after Mina retired, her children kept her love of sharing Moroccan cuisine with the world alive with Mina, a line of authentic Moroccan pantry staples.
MOROCCAN CHICKEN TAGINE WITH PRESERVED LEMONS AND OLIVES
1 whole chicken, cut into pieces
1 large onion, chopped
1 12-ounce jar of Mina Moroccan chicken tagine cooking sauce
½ Mina preserved lemon, thinly sliced
4 ounces Mina pitted green or purple Beldi olives, whole (or any mild or strong flavored olives depending on your preference).
Couscous, rice, or another grain, for serving
Heat oven to 425 degrees Fahrenheit. Arrange the chopped onions in a large casserole or baking dish, followed by the chicken. Evenly pour tagine sauce over both. Scatter the preserved lemons and olives on top, cover, and cook for 45 minutes.
Remove cover and continue cooking for 15 minutes, until chicken is golden and cooked through.
Serve with a side of couscous, rice, or a grain of your choice. Enjoy!
Follow the same method for the stovetop, using a cast-iron pan or Dutch oven and cooking on low heat for 45 minutes.