Jason 'Tiki' Tackett's Adventures at the New York World's Fair

Tagine

Recipe Index

In an open-air restaurant, guests are invited to sip Morocco's national drink, mint tea, and taste the delicate pastries for which this North African land is famous. Kafta, prepared over open charcoal fires, and steamed couscous are more substantial fare.*

TAGINE
Moroccan Chicken Stew**

3 lemons
5 pound roasting chicken, disjointed
1 cup chopped onions
1 clove garlic, minced
1 cup chopped parsley
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
2 teaspoons salt
4 tablespoons butter
1/3 cup olive oil
1 cup pitted green olives
1 cup blanched almonds

An earthenware type of casserole is customarily used to prepare this dish. Use one if you have it. If not, any heatproof 3 quart metal casserole or Dutch oven may be used.

Wash the lemons, cover with salted water, bring to a boil and cook over low heat 30 minutes. Let cool in the water, drain and quarter.

Wash and dry the chicken pieces. Spread the onions, garlic, parsley, coriander, pepper, and salt on the bottom of the casserole. Arrange the chicken pieces over it, then add water to reach halfway up. Bring to a boil and add the butter and oil. Cover tightly and cook over low heat 1 & 1/2 hours, turning the chicken occaisionally. when the chicken is beginning to leave the bones, remove the chicken. Cook the sauce over high heat 10 minutes. The remaining sauce should look oily. Return the chicken and add the quartered lemons, olives, and nuts. Cook 5 minutes, and serve very hot with crusty bread for dipping in the sauce.

4 Servings.

*Pavilion/Restaurant Description - New York World's Fair 1964/1965 Official Souvenir Book (c.1964 Time Inc.)
**Recipe - New York World's Fair 1964/1965 Official Souvenir Book (c.1964 Time Inc.)

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