COUSCOUS TRADITIONAL MOROCCAN : A CULINARY JOURNEY TO MOROCCO

 

Starting a new TV show before bed is a rookie mistake. When the show is captivating, it’s hard to resist hitting "next episode," and before you know it, it's 3 am. Your mind is caught between exhaustion and the thrill of finding out “who is the murderer?” The next morning, when my lovely baby daughter wakes me up at 6 am, I regret giving in to the allure of binge-watching. But then again, knowing the murderer’s identity feels somewhat worth the fatigue.

A few weeks ago, my friend Tania visited, bringing a whole kilogram of fresh figs. After several days of enjoying them with baghrir and amlou for breakfast, I craved something savory. I consulted Google and had an epiphany: “Why not make a tagine with them?” A few days later, my fig tagine came to life. It’s comforting, flavorful, and a fantastic way to use ripe figs.

I usually prefer dried fruits in my tagines, but fresh figs offer a unique twist. The result is more savory than sweet, with a subtle and delightful aftertaste of fresh figs. It’s truly delicious and a refreshing change from the usual dried fruit versions.

 Serves 4 to 6 as a Main Dish

Ingredients:

• - 3 tablespoons olive oil, divided
• - 3 large onions, sliced
• - 1 kg chicken thighs or legs
• - 4 garlic cloves, peeled and pressed
• - 1 teaspoon turmeric
• - 1 teaspoon ground ginger
• - ¾ teaspoon salt, or to taste
• - ¼ teaspoon ground black pepper
• - 150 ml vegetable stock
• - 1 x 400 gr can of chickpeas, rinsed and drained
• - 500 gr ripe figs (about 8), torn into 6 pieces, plus more for garnish if desired
• - Roughly chopped fresh coriander, for serving

Method:

1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the sliced onions, cover with a lid, and cook until they become soft and translucent, stirring occasionally, for about 15 to 20 minutes.

2. Stir in the garlic, turmeric, ginger, salt, and black pepper. Cook for another 5 minutes, stirring occasionally.

3. Add the remaining tablespoon of olive oil and place the chicken thighs or legs into the saucepan. Pour in the vegetable stock, reduce the heat to medium-low, cover, and let it simmer gently until the chicken is nearly cooked, about 45 minutes.

4. Stir in the chickpeas and torn fig pieces. Mix well and continue to simmer until the chicken is fully cooked, about 15 to 20 minutes more. If the mixture appears too dry at any point, add a couple of tablespoons of water.

5. Garnish with chopped fresh coriander and serve immediately. Enjoy with crusty bread, rice, or warm couscous.

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