Tavola marocchina
Regional varianttagineBéni Mellal-Khénifra

Tagine di pollo con olio di argan

Tagine di pollo con olio di argan è un tagine di terracotta marocchino costruito attorno a pollo e olio di argan; privilegia calore paziente, spezie equilibrate e tavola condivisa.

Prossimo passo
Trasforma questo piatto in una tappa gastronomica, un’idea di mercato o un vincolo dell’itinerario.
Tavola marocchina
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Storia e sapore

A Béni Mellal-Khénifra, piatti come Tagine di pollo con olio di argan custodiscono memoria di mercati, forni di famiglia e giudizio stagionale. L’incontro di pollo e olio di argan racconta un’abitudine marocchina: trasformare ingredienti quotidiani in ospitalità, cucinandoli, condividendoli e ricordandoli.

Dove vivere questa esperienza

Tagine di pollo con olio di argan appartiene alla tavola di Béni Mellal-Khénifra. Assaggialo dove vive la sua tradizione culinaria Amazigh, oppure inseriscilo in un itinerario attraverso la regione.

Vedi Béni Mellal-Khénifra sulla mappaEsplora i luoghi in Béni Mellal-Khénifra
Itinerario

Beni Mellal and Fes: mountain paths and village stays from Marrakech

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Itinerario gastronomico
Itinerario

Azrou and Fes: a High Atlas walking line from Marrakech

10 giorni · Marrakech → Fes
Itinerario gastronomico
Itinerario

Khouribga to Fes: harbours, souks and regional cooking from Marrakech

12 giorni · Marrakech → Fes
Itinerario gastronomico
Ricette collegate
Ricetta

Moroccan Seafood and Broccoli Salad

modified version of a jane brody recipe. you can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. cooking (passive) time also includes chilling time.

broccoli florets, scallions, red bell peppers, currants, small shrimp…
Metodo di cucina
Ricetta

Seafood Bastilla with Shrimp, Calamari and Fish

Swordfish, shrimp, and calamari are mixed with Chinese vermicelli, black mushrooms, and a spicy tomato sauce. The filling is enclosed in paper-thin warqa or phyllo dough and then baked.The measures below are for raw seafood prior to cleaning. Prep time does not include shelling or deveining shrimp or cleaning calamari. Save time by having your fishmonger do some of this for you.Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large pie as shown here or make small, individual-sized pies for easier serving.

For the Seafood:, 1 kilogram/2 pounds fresh medium shrimp (shelled, cleaned and tails removed), 1/2 kilogram/1 pound fresh calamari, cleaned and cut into 1/4" rings (tentacles chopped), 1/2 kilogram/1 pound fresh swordfish (or another firm, low-fat fish), 3 tablespoons butter (divided)…
Metodo di cucina
Ricetta

Cheat’s Chicken and Vegetable Tagine with Lemon Couscous

A chicken tagine for two – ready in 15 minutes. You can also try small, peeled raw prawns instead of chicken.

100g couscous, 3 tbsp olive oil, Zest of 1 lemon, 150ml hot chicken stock, Juice of ½ lemon…
Metodo di cucina
Ricetta

Chicken Tagine

an amazing moroccan cook named naima taught me to make this dish. if you ever have the chance to buy a tagine (a clay cooking pot) it is worth it just to make this dish. serve the finished meal boiling hot and eat it the traditional way -- straight from the clay tagine. by the way, i have adjusted this recipe to use chicken breasts (which are more common in the west) but in morocco you would more likely get a cut such as a thigh. any piece of chicken will work just fine.

chicken breasts, garlic, onion, turmeric, oil…
Metodo di cucina