Parsley and turmeric are blended with olive oil. the bird is generously coated and stuffed. then after simmering in a touch of olive oil and water, the chicken is fried till crispy. served with roasted almonds and olives, paprika and ginger. nice. cherie: he smells the food. anthony: like anywhere else in the arab world, eating with your hands, always the right one, is proper dining etiquette. man: this is special spinach. anthony: it s a wild spinach that grows in the mountains? man: yes. anthony: bakoula is chopped mountain spinach, garlic, cilantro, hot and black peppers finished with lemon and olive oil. anthony: oh, it s delicious. man: yes.
[ laughs ] anthony: yeah, yeah, yeah i get it. it s supposed to make me more manly. you know what? i m eating. let s not talk about that, okay, sunshine? what is a tagine anyway? it s a traditional moroccan stew that can include vegetables, meat or fish. tonight, baby shark, calamari and monkfish with fresh mountain spinach, slowly cooked over charcoal in the classic clay pot that gives it its name. the tagine s dome top is supposed to force the condensation back into the dish and keep it moist and tender. that s delicious. i think it s these greens and aromatics and herbs. i have no idea what they are. i ve never had anything like them. the tangier version of farm to table. hassan: hi. anthony: oh, hi. wow, what s that? hassan: [ speaking darija ] anthony: thank you. and a whole turbot brushed with olive oil, salt and pepper and some coriander then grilled perfectly over the coals. cuddled up next to the fish, tiny shark kebobs.
The main event, tagine of chicken. welcome, tony. thank you. just gorgeous. first, chopped onions, garlic, parsley and turmeric are blended with olive oil. the bird is generously coated an stuffed. then after simmering in a touch of olive oil and water, it is fried until crispy, served with roasted almonds, and olives, paprika and ginger. nice. he smells the food. like anywhere else in the arab world, eating with your hands, always the right one, is proper dining etiquette. this is spinach. it s wild spinach. it grows in the mountains? yeah. vocalized chopped mountain
Muhammad s potent herbs and spices, of course. i get it, it s supposed to make me more manly. you know what, i m eating. let s not talk about that, okay, sunshine? what is a tangine anyway? it s a traditional moroccan stew that can include vegetables, meat or fish. tonight cal i marry and monk frish with fresh mountain spinach cooked over charcoal in a pot that is supposed to force the condensation back into the dish to keep it moist and tender. delicious. linguine and herbs. i have know what they are. never had anything like that. from farm to table. hi. wow, what s that. thank you. and a whole turbo. brushed with olive oil, salt and
First, chopped onions, garlic, parsley and turmeric are blended with olive oil. the bird is generously coated and stuffed. then after simmering in a touch of olive oil and water, the chicken is fried until crispy, served with toasted almonds, olives, paprika and ginger. nice. he smells the food. like anywhere else in the arab world, eating with your hand, always the right one, is proper dining etiquette. wild spinach. yeah. chopped mountain spinach, garlic, cilantro, hot black peppers, finished in olive oil. that s delicious.