Morocco's ADDICTIVE Marinade
Morocco's ADDICTIVE Marinade
Today we’re making Charmoula, which is possibly one of the greatest marinades on earth, then using it to make a fantastic chicken tagine. It’s made with preserved lemons, harissa, parsley and coriander, then finished off with some olives for a delicious sauce!
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I might not have made this clear, but you can definitely cook this chicken using any method you like, including oven roasting. So you should definitely add this to your weeknight recipe rotation!
@Middle Ëats Love the video, but i have a coupe of small questions. Really hope you see this and can answer them for me!
– Do you set the tagine in cold water overnight for the start of the seasoning process?
– Do you need to just dry it of with a towel and than oil, or do you need to let it dry completely over time?
– Doesn't olive oil burn really fast… or could you use other oils like grapeseed, sunfloweer etc?
– After cooking; do you just wash it with water or dishwater before oiling it again? And do you just lightly oil it and leave it at that? or bake it again?
I REALLY hope you see this and can answer these for me! Love the video's it has REALLY turned me on to middle eastern real cooking! Love from the Netherlands!
@Middle Ëats Love the video, but i have a coupe of small questions. Really hope you see this and can answer them for me!
– Do you set the tagine in cold water overnight for the start of the seasoning process?
– Do you need to just dry it of with a towel and than oil, or do you need to let it dry completely over time?
– Doesn't olive oil burn really fast… or could you use other oils like grapeseed, sunfloweer etc?
– After cooking; do you just wash it with water or dishwater before oiling it again? And do you just lightly oil it and leave it at that? or bake it again?
I REALLY hope you see this and can answer these for me! Love the video's it has REALLY turned me on to middle eastern real cooking! Love from the Netherlands!
@Middle Ëats Love the video, but i have a coupe of small questions. Really hope you see this and can answer them for me!
– Do you set the tagine in cold water overnight for the start of the seasoning process?
– Do you need to just dry it of with a towel and than oil, or do you need to let it dry completely over time?
– Doesn't olive oil burn really fast… or could you use other oils like grapeseed, sunfloweer etc?
– After cooking; do you just wash it with water or dishwater before oiling it again? And do you just lightly oil it and leave it at that? or bake it again?
I REALLY hope you see this and can answer these for me! Love the video's it has REALLY turned me on to middle eastern real cooking! Love from the Netherlands!
Beautifully done…✨️👌🏾✨️ I've seen tagines for quite some time (don't own one…YET 😏) and find it fascinating that u actually "season" them like a wok or, because I'm from the southern US, a cast iron skillet. That's so interesting.
I would have thought that chicken thighs would be the perfect part for this dish as opposed to legs or breast…
Mate, chop the lemon skins finely and out in the marinade. The BEST flavour of preserved lemon is in the skin
Saffron is extremely expensive where I live, is there anything I can substitute it with?
I'm sorry, but whenever the name of the sauce is mentioned, I die of laughter for a moment 😂
Yes, I am an adult with a teenage sense of humor
Greetings to the Arabs who will understand the joke
Toast the safraan then added to a Liquid
Very interesting dish but we don't preserved lemon sold here.
I don't know if your saffron question was answered already but I was told you put a small sugar cube (I am assuming the hard Middle Eastern style cubes and not the soft big cubes like in America) in with the saffron to act as a grinding agent. Not enough to make it sweet, just big enough to help grind.
I have made this twice now and it's been so amazing twice in a row. You said at the end of your video that you are willing to make another charmoula marinade video with another type of meat (veggie also oke). If you fancy making a video with another type of charmoula I would be so happy! Up to you ofcourse, love you videos.
I only heard sharmoota for 7 minutes straight
You used fresh coriander stalks , so that's cilantro correct?
sounds like sharmuuta
This is very exotic. No chance of finding those preserved lemons and that cooking appliance, BUT I will try with normal lemons and a sauce pan, and see what happens 😊
I LOVE your channel and, lucky for me, I have a wonderful middle eastern grocer within blocks of my house. One thing I find particularly appealing about your style is that you often say the things you did that didn't work lol. Makes me feel just so much better about my own mistakes!
What kind of bread is that ?
I cannot wait to try this recipe, my tagine is on the way 😊. I have a question, can I substitute the coriander leaves with anything else? Could I use dry and rehydrate them? I’m unable to find any. I figured I could substitute it with cilantro since they come from the same plant but after researching, that may not be a good idea. Do you have any suggestions?
As a Moroccan this recipe is personal choice .. not the traditional
So do you wash the tajine with dish soap after cooking and let it air dry, and then oil it again and store it? Or bake it again?
Bro please stop making Maghrebi food and calling it Middle Eastern lol. You’re basically cheating and including an entirely different region of the world on your MIDDLE EASTERN food YouTube page.
Btw it’s pronounced CHARMOULA/CHARMILA, not SHARMOULA. Lol again you’re involving a culture and region that you’re not from and completely unrelated to what your YouTube page is about. Stick to Arab, Turkish, Iranian etc food which is actually Middle Eastern. Have some respect please bro!
The peels are the best part of preserved lemons!
This looks so good, I'm going to try it tonight. I love the way you walk us through the whole process–from seasoning a tagine to eating the finished meal! A couple of questions about the marinade–how long does it keep in the refrigerator, and can it be frozen?