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WHAT GOES WITH CHICKEN TAGINE
2 MENUS WITH CHICKEN TAGINE
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When serving a Tagine, do I need to make the whole menu Moroccan?
What can I serve as side dish?
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Moroccan cuisine is a mixture of Middle East, Mediterranean, Berber and Arab cuisine.
The Maroccan Bourekas have a Middle Eastern influence, with a touch of the Maroccan spices, sometimes call Bourekas, sometimes Ojaldres and sometimes Spanakopita in Greek Cuisine but are basically little pies made out of filo pastry.
The Baklava is identical to the Greek or Turkish variation.
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The most common and uniquely Moroccan dish is the Tagine, a basic stew of fish, meat or chicken with a unique mixture of spices and dried fruit, Moroccan staple food is the Couscous which is always served with a Tagine.
Because a Tagine is a stew with many ingredients and specific taste, it can be paired with any starters and dessert. Unless you want to make a Moroccan evening, there is no need to serve specific Moroccan starters or Dessert.
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The first menu consist of a soup as a starter and a Tiramisu as a Dessert while the second menu is more traditional and uses Filo pastry triangles with Mediterranean stuffing and a Spanish Almond Cake with Marsala wine.
MENU 1
A Soup as a Starter.
A Chicken Tagine as a Main Course with Couscous as a Side-Dish.
A Tiramisu for Dessert.
There are a variety of soups to choose. The hot soups can frozen and reheated. The cold soups can be defrosted and served cold.
The Chicken Tagine can be frozen or cooked on the day. A tagine is a Moroccan earthenware pot used to slow cook food. A combination of sweet dried fruit and spices gives it a unique flavour.
Couscous is a Moroccan dish made with crushed durum wheat semolina. It takes 10 min to make. Just pop in the kitchen and make it fresh before serving the main course.
The Tiramisu is an Italian dessert, made with lady's finger biscuits dipped into coffee. It can be made the day before and kept in the fridge.
As most of the dishes can be frozen or made a day before. This menu is great to enjoy the company of your guests.
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You may want to try the Turkish Baklava.
MENU 2
You may want to replace the Starter with Filo Pastry Triangle and a Greek Salad and the Dessert with an Almond Cake with Marsala
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The Filo Pastry Triangle or Bourekas need some time to make them, and the preparation of 2 or 3 different fillings. They have the advantage that they can be made in advance and freeze them. Just take them out from the freezer in the morning and brush with egg and bake them. If short of time, you may be able to buy them ready made from a Greek specialty store.
The salad can be assemble an hour before, just dress it before serving.
The Tagine can be made on the day or frozen and just reheated and the Couscous is made in 10 min, The Almond Cake can also be frozen, but defrosted a day before and add the Orange Marsala.
A menu with fair amount of cooking to do. If planned in advance most of the dishes can be made in advance.
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