This tagine made with baby carrots is delightful served with a Moroccan Bread variation made with anise and sesame seeds. The sweet flavor of the carrots is exquisitely offset by the tart preserved lemons and salty olives, and the added flavoring in the bread makes it even more delicious when dipped in the sauce. Instead of the poussins or Cornish hens suggested here, you can also make this tagine with quail (use 4) or squab (use 2), or simply with a whole chicken.
SERVES 2 TO 4
INGREDIENTS
- 2 tablespoons extra-virgin olive oil
- 1 medium onion (about 5 ounces/150 g), grated on the fine side of a grater
- 3 cloves garlic, finely chopped
- ¼ bunch flat-leaf parsley (2 ounces/50 g), most of the bottom stems discarded, finely chopped
- ¾ teaspoon ground ginger
- ½ teaspoon finely ground black pepper
- A good pinch of saffron threads
- Sea salt
- 2 poussins or Cornish hens
- 1 pound 2 ounces (500 g) Chantenay or baby carrots, trimmed and brushed clean
- A few sprigs cilantro, most of the bottom stems discarded, finely chopped
- Juice of 1 lemon, or to taste
- 3½ ounces (100 g) unpitted Kalamata olives
- ½ preserved lemon, peel only, sliced into thin julienne
- Moroccan Bread variation, for serving
INSTRUCTIONS
- Put the olive oil, onion, garlic, parsley, spices, and a little sea salt in a large pot. Mix and spread all over the bottom. Lay the poussins on their backs over the oil-parsley mixture. Add 2 cups (500 ml) water and bring to a boil over medium-high heat. Reduce the heat to medium, cover, and let bubble gently for 30 minutes, stirring occasionally to make sure the poussins are not sticking to the bottom of the pan.
- Add the carrots, cilantro (reserving some for garnish), lemon juice, olives, and preserved lemon. Reduce the heat to medium-low and let simmer for 15 more minutes, or until both poussins and carrots are done and the sauce has thickened.
- Transfer the poussins to a serving dish. If the sauce is still too liquid, increase the heat and let it bubble uncovered until it thickens and becomes somewhat silky. Arrange the carrots and olives around the poussins and spoon the sauce all over. Garnish with the reserved chopped cilantro and serve hot with Moroccan bread.
