For 4

• 1 chicken
• 1 red onion
• 8 cloves of garlic
• 4 tsps minced fresh coriander
• 1 lime
• 1 and a half tsps pepper
• 2 tsps cumin
• 2 tsps ground ginger
• 1 tsp Ras el hanout
• 1 envelope saffron
• 2 large pinches salt
• Half a preserved lemon
• Olive oil

Wash whole chicken with salt and water and put in pan with lid. Add all the rest of the ingredients except the oil, using only the flesh of the preserved lemon, and a cup of water. Boil for 10 minutes then turn it over and add more water, doing this every ten minutes or so. After 40 minutes prod the chicken all over with a knife and give it another 10 minutes or so. Then put it into an oven dish in a hot oven to roast for 30 minutes. Add two tablespoons of olive oil to the chicken juice in the saucepan and boil it to reduce it to a sauce. Cut lemon peel into strips to use as decoration.

And her notion of minimal accompaniments. Serves 6

For the tagine

• 1.5 kilo of leg of lamb
• 1 red onion cut very fine
• 1 clove of garlic minced
• 2 tsps cumin
• 2 tsps minced fresh coriander
• 1 large tomato grated
• 1 tsp Ras el Hanout
• I packet powdered saffron
• 2 tsps ground ginger
• Half a cup of Olive oil
• Salt
• 1 bay leaf

Delicious additions

• Almonds in their skins
• Prunes
• Sugar
• Cinnamon
• Oil

Chunk the lamb and tip it into a pressure cooker. Add all the other tagine ingredients up to delicious additions and give them a good stir. Brown, stirring from time to time, for about 10 minutes.

Tagine ingredients

• 3 large carrots, scraped, sliced lengthwise and cored
• 1 and a half kilos meaty white fish in chunks (snorr according to Amal is the fish du choix)
• 3 large potatoes, peeled
• 2 small aubergines (tenghel)
• 1 bulb fennel (bisbes)
• 4 long pointy green deseeded peppers (moussa)
• 3 large tomatoes
• 4 small courgettes (tirchri feentz)
• Half a small white cabbage

Lay carrot slices neatly to cover the base of the tagine. Put the fish chunks on top. Layer the vegetables to make a mound in the following order - thickly sliced spuds, aubergines sliced lengthwise, thin fennel wedges, pepper rings, peeled and sliced tomatoes, courgettes scraped and sliced and placed around the veg-mound, topped with thinly sliced cabbage.

Sauce ingredients

Ingredients

• 1 bunch fine, thin, green celery stalks
• 1 bunch flat leaved parsley
• 1 bunch coriander
• Quarter kilo lamb with bones cut into 1 cm cubes
• 1 and a half red onions chopped fine
• 1 cup lentils - soak for 20 minutes in water
• 1 and a half cups cooked chick peas
• 2 teaspoons ground ginger
• 1 and a half teaspoons black pepper
• 1 and a half teaspoons ras el hanout
• 1 cup olive oil
• Salt
• I dessertspoon smen
• 4 pints water

Bung the whole lot in a pressure cooker. Cook at pressure for half an hour. Add the following

Morocco: Marrakech and Imlil (December 2009) from Kogainon Films on Vimeo.