Ingredients
Serves 22 medium spatchcocks
1 cup charmoula (see recipe below), blended
1 celery stick
400g noisette potatoes (or baby potatoes halved), cleaned and peeled
1 cup green olives
2 brown onions sliced julienne
½ cup olive oil
½ tsp saffron thread soaking in ½ warm water
½ preserved lemon – cut in segments
2 fresh tomatoes – diced
½ bunch coriander, chopped
½ bunch parsley, chopped
Charmoula Marinade
Makes about 3 cups
1 tablespoon dried crushed chilli
1 tablespoon sweet paprika
2 tablespoons chopped flat leaf parsley
1 teaspoon chopped fresh ginger
2 tablespoons chopped coriander (cilantro)
½ teaspoon saffron threads
2 onions, diced
2 bay leaves
1 tablespoon ground cumin
½ preserved lemon, sliced thinly
½ cup (125ml/ 4fl oz) olive oil
juice of ½ lemon
Moroccan Mint Tea
(Tea for 4)
2 glasses each, traditionally it is 3 each but see how you go
Serve in a large metal teapot
3tbsp Chinese gunpowder (or green tea)
¾ cup sugar
1 bunch spearmint
(Preferably look out for a short curly bunch with the red stalk)
1L boiling hot water, 1 extra cup for washing the pot
Method
Cut the spatchcock in half and marinate in ½ cup of the charmoula for ½ hour.
Slice the celery stick into 3 strips, place slices parallel to each other in the bottom of a large Tajine (This stops the spatchcock from burning on the bottom).
In a large fry pan heat half the olive oil and fry the spatchcock halves until lightly browned to seal in the marinaded flavours.
Over a low flame on a gas stove, arrange the spatchcock over the celery in the tajine. Place the potatoes around the outer edge of the tajine then layer on top the onion slices.
In a bowl, mix together the remaining charmoula and olive oil with the diced tomato and saffron water. Pour the sauce mixture over the spatchcock and vegetables and top with the olives and preserved lemon segments.
Cover the tajine and simmer over a low heat for ½ hour - 45 minutes. Serve with warm bread or cous cous.
Charmoula Marinade
Mix all the ingredients together thoroughly, and leave for half an hour prior to use. The Charmoula can be stored in the refrigerator for up to 7 days.
Moroccan Mint Tea
Place the tea into the pot and pour in the cup of boiling water, swish around then strain the water out leaving the leaves inside. This is the traditional way to clean and remove the bitterness.
Pour in the litre of boiling water and allow to boil for 1 minute atop hot embers (or stove top). Place the washed spearmint stuffed tightly into the pot and place back atop the embers (or stove) for a few more seconds.
Add in the sugar and allow to dissolve. Using a tea towel to protect your hands pour out a glass, then pour it back into the pot, repeat another two times, this allows the tea to properly mix and infuse. Try the tea first before serving to ensure it is well mixed. Serve the tea into the other glasses, pour from high up and come down towards the end to create froth. Be sure not to pour to the top, leave a rim of about 3 fingers deep for the person to hold the glass by. The person preparing the tea is the only person to pour until the pot is empty, each glass is to be handed to right.
These are the traditional guidelines for a mint tea ‘ceremony’, have fun with it and enjoy.