We are excited to share with you a Chicken Tagine recipe from Michelin-star chef Mourad Lahlou. This is a modern twist on a traditional, indeed iconic Moroccan dish that you will enjoy on our Morocco tours. Don’t worry if you don’t have a Tagine dish, you can use a skillet with a cover or even a dutch oven. Chef Lahlou uses duck fat but olive oil works just fine. For sure though you will need saffron and preserved lemons, both of which you can get at Whole Foods. Serve it with couscous and enjoy!
If you are in San Francisco be sure to visit Lahlou’s two restaurants. He opened Aziza in San Francisco in 2001 with the goal of creating a more modern and sophisticated Moroccan-inspired experience. In 2010, Aziza became the first Moroccan restaurant in the United States to receive a Michelin Star. In 2015, Lahlou unveiled Mourad, showcasing a further evolution of his modern Moroccan cuisine again winning a Michelin star.
And if you want more Moroccan recipes seek out Lahlou cookbook Mourad: New Moroccan, which Bon Appétit deemed one of 2011’s best cookbooks.