A bond of cultures


A traditional tagine clay and serving pot

For anyone who travels outside of their place of residency, there is a feeling of emotional excitement and mental preparation leading up until the arrival of your destination. Whether it be an international departure or local travel, it is only human nature to be curious of the things, customs, traditions and lifestyle that one will encounter during their stay. It is almost impossible to experience the same moments as one reads or hears through the different sources of communication. When I began to experience life outside of my own traditional Hispanic American lifestyle and immersed into a new lifestyle of Moroccan living I was not culture shocked. My first impression was that there were some similarites and I welcomed those common elements of 2 distinct cultures. I hope to expand more of these commonalities in a later blog entry. However, what has been an all time favorite of mine is how these cultures share some relationship with methods of cooking. One being the usage of clay items for cooking and serving. Morocco is well known for the variety of earthenware cooking and serving pots known as tagines.  Every home owns at least a couple of tagines that are defined by its color and size. The variety of selections gives your meal an authentic taste and look. The following recipe that I have used includes some familiar ingredients that I have been accustomed to adding when cooking Mexican dishes. The only new items that I can declare as add ons to learning a new cooking style is having to include olives and preserved lemons for whatever the dish may be. The following dish is cooked and served in a tagine if so desired.

Chicken with olives and preserved lemons



2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon tumeric
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground pepper

2 Tbsp olive oil
1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
1 onion, chopped

The peel of 1 preserved lemon , rinsed in cold water, pulp discarded, peel cut into thin strips
1 cup green olives, pitted
1/2 cup water
1/2 cup raisins

1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley




5 responses to this post.

  1. You’ve been to Morocco? Which cities?

    Tagine is a part of our daily life! If we don’t have one for lunch, we have it for dinner. 😀


  2. As Salaam Alaikum Lalla

    Yes, I agree with you as being part of daily life. Moroccan dishes are uniquely prepared. Thanks for stopping by.


  3. Posted by adikbongsu on October 29, 2007 at 1:44 am

    Salam ‘alaik sister,

    oohhh i’m drooling just looking at the pixs…thks sis for sharing the recipes with us… gonna try it out one of these days 🙂


  4. I dont like chicken. But i think this food makes sense.. Let me cook it. I will tell you 😛


  5. check out more Moroccan recipes at http://www.moroccan-recipes.com


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