‘La Kama’ gives a mild aromatic flavor with warm-sweet fragrance to all Moroccan slow cooking ‘Chicken or Seafood Tagine’ (Tagine is a clay cooking dish with a tall conical lids) dishes. Also can be used to flavor Moroccan soups, stews & casseroles, or as rub for Moroccan grilled fish, chicken or meat.
Ingredients: Ginger, Black Pepper, Turmeric, Cinnamon, Nutmeg.
Recipe to make Moroccan Chicken Tagine: Heat tagine on the stove on a medium heat, 1tbsp olive oil, stir fry 2 diced onion and 3 cloves chopped garlic until soft. Add 3tbsp La Kama spice and mix well, may add water if spices are sticking to the bottom. Add 8-10 cleaned chicken thighs, stir gently to coat with the spice mix (5 min.) Add 2 cups fresh chopped tomatoes, 3tbsp tomato paste, 1tbsp brown sugar and ½ cup chicken stock. Stir well, bring to the boil, simmer, cover and cook for 20 minutes, stir occasionally. Add some diced carrots and diced zucchini, stir, add ½ pc Moroccan preserved lemon. Put the lid back and cook for a 25-30 minutes or until chicken is tender. Garnish with 2tbsp chopped parsley & coriander, check and add salt and pepper if required. Serve hot on the top of couscous dish.
