these instructions remove all stickers and labels well that would make sense
ryan help me here because i don't want to drop it again i want to put it off there's something in
oh my gosh i am so excited beautiful i love it it's like a piece of art though it's so beautiful
i'm really excited i'm so excited thank you both of you a lot of mint tea here huh
yeah we could start a new mint tea business here for sure
but here we're for cilantro and parsley because we'll be making tajin for mom today
the cilantro cilantro yeah and some parsley
so we're gonna be making some substitutions in today's video instead of preserved lemon which is
hard to find on a sunday here in schaumburg i'll be using some fresh lemon zest and lemon juice
we'll have fresh herbs no store-bought bought herbs today so
that'll help freshen it up a bit getting rid of all the stems from the chocolate will be easy
saffron is stinky as well you ever cooked with saffron before no no i have it
how do you like your more accurate kitchen it's fancy a lot of space
a lot more light and a lot more tools it's actually more acro mom kitchen
it's a lot of lemon you're gonna use all that yeah it calls for one lemon
as you saw we got my mama tagine as a retirement gift today we're going to put that tachy into
work i did all the hard work ahead of time i'm going to add the grated garlic chopped
parsley and cilantro some grated lemon pulp because we don't have preserved lemon today
and the african shops are closed on sunday so taking a little bit different recipe today from
what we saw with cooking with alia add a bit more lemon in there we have saffron water from
tallyween first time cooking with saffron water so let's see how that goes it said
a tablespoon or a teaspoon let's see how much to put in there oh look at that color
looks like oil that's where i think these moroccan dishes get so much of their
their yellowness from i guess is the saffron from taliwin i'm gonna add a little bit more of there
because i don't know why my mom will use saffron water again and i don't want it to go to waste
um we have cumin ginger paprika and black pepper going in here today as our spices
add that in there and we're gonna do two tablespoons of olive oil again just to guess looks
like one looks like two and i'll give that a stir it smells like morocco already now the idea is to
use this as a marinade for our chicken and this recipe was inspired by cooking with alia today
our marinade or our chibula is set we're gonna add some chicken in there
and massage the herbs and chamomile into the chicken it gets nice and coated
we have our chicken in an incredibly fragrant herb oil saffron water and spice mixture
and now we cover it and let it sit
there we go for an hour some say even overnight today we only have like an hour we're hungry right
so i added the lemon zest now because that's how i think i'm gonna do it since i don't have preserved
lemons and i'm gonna put some salt on there because they said the preserved lemon has salt but
we don't have that today so looking at cooking with alias her chamula was much more red than
mine so i'm adding a lot of paprika now to kind of go for that red look so these are sunchokes
i won't call them by their more controversial name these days they look like potatoes you may have
seen them in the schomburg souk video where they were selling for four dollars a pound we also made
a video in morocco where we said what the heck is this and we cooked with them they're delicious
welcome back after two hours of marinating it's time to put the chicken in the tajin
first the oil goes in there two tablespoons that'll be good a little oil it's tasty
might be a lot of it next we're gonna put our bed of onions that i grated and chopped up here
get those in there i hope that's enough onion it looks a little bit light or just tagine is so big
this is big tajin this might be the biggest tajin i've ever cooked with
next we're going to add the chicken and i added more paprika to give it a red color as well as
some salt because we don't have preserved lemon today let's get the chicken in there
okay i'm hoping i'm spreading this out right here there's some chicken on the
outside some chicken on the inside it's looking good it's very saucy
and i think we're gonna fit just about all the chicken in there now the recipe with cooking
with alia called for putting the leftover chermula on top this stuff smells so good
um i'm just gonna make it be real fresh tasting this herb mixture is from the backyard which makes
it extra tasty and fresh one of the things that makes the moroccan food in morocco so good is the
fresh ingredients always local and nearby wow this is gonna be good and we don't have olives we don't
like olives so i'm gonna put the jerusalem oops i said artichokes on here our sun chokes that's
kind of a uniform pattern right looks pretty beautiful yes okay approved i came back from
morocco when i go to light the stove i was always looking for a lighter and i realized we have this
and i don't have a heat diffuser this tagine wasn't cheap so i hope it survives we're gonna
start it on a low heat and let it cook slowly i'm gonna put the lid on it and we're gonna see
it in checking in 20 minutes 30 minutes maybe turn her up a little bit push this is up a little bit
and then we can turn it down later okay okay chef morocco fingers crossed
morocco is a good housewife cleaning always after cooking
good job
i'm really disappointed in myself i forgot turmeric and salt on top of the onions
but i'm going to use this raw cell hanut whose ingredients include spices it says and turmeric
so i'm going to just throw that on top because why not you can't forget that it's a lot of spices
hope you like that on your sunchokes oh it smells good but kind of smells just
like curry powder and now some salt get that on the sunchokes
i hope the onions will be all right smells good already yeah yeah and bubbling
all right cover it up we're losing essence
it's really good it's cooking good looking chicken tagine
hmm i think we should put more fire you think so yeah it's bubbling
it smells good but i think it should bubble more
looking saucy i'm gonna flip them over just to make sure they're cooking all the way through
what do you think of that move it's looking already tender and kind of done what do you think
i think this needs to evaporate the juices a little bit of juice
needs to evaporate and caramelize yeah i think that's one of the cooking with alias steps was to
leave it actually cook for 15 minutes uncovered so it uh at the end this is some juice but i
think it's about ready for that step because this chicken is just falling apart i would cover it now
because you just turned them around oh they just fall apart though you know they're done
it's looking good chicken charmoula
what about the sanchooks are they they're gonna be cooked i mean maybe they're not good
but they've been in there a long time we'll just leave them
so it's been cooking for an hour and 40 minutes and we're going to take
the lid off let it cook another 15 minutes to thicken up the sauce and then she'll be ready
you destroyed it and of course
we're letting it thicken a little bit this is what cooking with ollie has said
which means like marinated chicken tagine and it smells so good i've
been tasting a little bit and it is so good so really excited to try this
yeah approved really nice i will still let it cook the chicken could be even
softer a little bit of salt softer but salt too
accompanied by special guests my stepfather making an appearance in the video it's first time trying
moroccan cuisine we're doing video now you ready i'm ready okay okay ready oh that looks great
does it look good hygiene you ready to try touching for the first time yes i am
so when we tagging we eat it with bread
and you eat from your corner you scoop up some sauce some chicken you eat it like this
they usually want to use small pieces of bread that's okay you got it it's a working process
very good very good
a little bit of practice it's a narcissistic there you go that's got some meat on it
and tim could be a little bit of picky eater my mom says if his mom didn't cook it he doesn't
like it but it's just chicken and lemon oh my god delicious he likes it he likes it great hey thank
you thank you for cooking andre and kevin we look forward to this meal thank you thank you what are
you gonna do i'm gonna eat it i'm gonna try the sauce first because the sauce is very important
i i don't know how to do the hand here i'm gonna try to grab some meat i don't know it's not easy
it's one of your best stations i would say you think so
what do you like about it it's just the right the bell right balance of spices
and sauciness and i was afraid it's gonna be too sour because of all the lemon you put in
but i think it's good you want to try one of those
sunchokes i have to get your face in there tim when you try the sunchoke
you you've never had a sun choke right maybe do you like it it could be cooked more no
you could eat them raw they don't even need to be cooked maybe a little bit more
cooked but it's still good yeah oh nice okay okay well i think with the
sunchokes you have to cut them it's not like potatoes yeah i guess they take away
but these you could eat raw even but i think they're better cooked
sweating much the tajin's hot
and if you saw the souq video the other day in schaumburg we
got some of these fresh garlic greens my mom grilled them and they got like
the snotty looking garlic tube in the middle it's really tasty
did you try tagine yes what did you say when you tried it it was really
good i wasn't expecting that it's really good i like judging you said can i have more tagine
thanks for watching hope you enjoyed the tagine we'll see you next time