DESTINATION COOKING: A Taste of Morocco with Chef Kathryn Kelly

Discover the culinary traditions of the beautifully diverse country of Morocco with Executive Chef Kathryn Kelly. In this charming cooking demonstration, Chef Kelly expertly pairs exotic flavors of the region to create a savory Chicken Tangine dish with three delicious sauces.

Welcome our signature Culinary Arts Kitchen into your home with these featured recipes:

CHICKEN TAGINE WITH DRIED APRICOTS AND WALNUTS

Serves 6

  • 1 teaspoon each ground ginger, turmeric, cinnamon, allspice and white pepper
  • 3 chicken breasts, bone in, skin on
  • 6 chicken thighs, bone in, skin on
  • ¼ cup butter
  • 4 cups sliced onions
  • 2 bay leaves
  • ½ cup fresh orange juice
  • 2 tablespoons butter, melted
  • 10 dried apricots, halved
  • 1 cup cooked chickpeas (optional)
  • ½ cup chopped cilantro
  • ½ cup chopped parsley

In a small bowl, combine the spices and mix well. Cut the chicken breasts in half crosswise. Place half of the spice mix in a large zip-lock bag and add the chicken breasts and thighs. Shake to coat well and refrigerate overnight. Reserve the remaining spice mix.

In a large ceramic tagine over medium-low heat, melt the butter. Add the onions, bay leaves and reserved spice mix and sauté until the onions soften and the aromatics bloom, about 45 minutes. Place the seasoned chicken in a single layer on top of the onions. Cover and cook until the chicken is tender and falling off the bone, about 2 hours.

Combine the orange juice and melted butter and pour over the chicken. Add the apricots and chickpeas and continue cooking until the chicken reaches an internal temperature of 165°F/74°C, about 30 to 45 more minutes.

Discard the bay leaves. Garnish with the cilantro and parsley. Serve warm with Walnut Yogurt, Sultana Sauce and Verde Sauces.

SULTANA SAUCE

Makes 1 cup

  • 1 cup golden raisins or apricots
  • 3 tablespoons butter
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon lime zest

In a small bowl, cover the raisins with boiling water. Let rest for 5 minutes to rehydrate the raisins. Drain the raisins, transfer to a food processor and pulse to a puree.

In a small saucepan over medium heat, melt the butter and stir in the raisin puree. Add the lime juice and zest and mix well.

VERDE SAUCE

Makes 1 cup

  • 1 cup parsley leaves
  • ¼ cup cilantro leaves
  • ¼ cup mint leaves
  • 1 grilled serrano pepper, stemmed and seeded
  • ¼ cup grapeseed oil
  • Zest and juice of 2 limes

In a food processor, pulse the parsley, cilantro, mint and serrano to a coarse paste. With the processor running, slowly add the oil, adding only as much as needed to create a thick sauce. Add the lime zest and juice and blend. Serve immediately.

WALNUT YOGURT

Makes ¾ cup

  • ½ cup strained or thick Greek yogurt
  • ½ cup minced toasted walnuts

In medium bowl, mix together and serve immediately.

Recreate the chicken tangine dish and share your take on social media using #RegentConnects and tag Regent Seven Seas Cruises on Facebook, Instagram and Twitter. Learn more about our state-of-the-art Culinary Arts Kitchen courses aboard the luxurious Seven Seas Explorer and Seven Seas Splendor.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s