Moroccan Chicken Tagine with Lemon and Olives + Argentine Churrasco with Chimichurri

🍳 Today’s culinary picks:

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🍽️ Moroccan Chicken Tagine with Lemon and Olives
🇲🇦 Morocco / North Africa

A fragrant, slow-simmered dish where the chicken turns so tender it "melts in your mouth," and the sauce is steeped in spices, caramelized lemon, and olives.

Ingredients:

1 whole chicken (~1.5 kg), cut into 8 pieces
2 preserved lemons
1 cup green olives
2 onions, 3 garlic cloves
Cilantro + parsley
Cumin, turmeric, paprika, ginger, cinnamon
3 tbsp olive oil, 1 cup broth

Instructions:

Rub chicken with spices, let sit for 30 min
Sear until golden (3–4 min per side)
In the same oil, sauté onions for 5 min, garlic for 1 min
Return chicken, add broth, lemons, olives, herbs. Simmer covered for 45–50 min
Uncover, reduce sauce for 5–7 min

💡 The conical tagine is a stroke of engineering genius: condensation drips down the walls, creating a self-basting effect.

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🍽️ Argentine Churrasco with Chimichurri
🇦🇷 Argentina

Churrasco is a Sunday asado ritual. Chimichurri cuts through the beef’s richness. Simpler doesn’t exist—more delicious isn’t possible.

For chimichurri:

1 cup parsley, 4 garlic cloves
2 tbsp oregano, ½ cup olive oil
3 tbsp red wine vinegar
1 tsp chili flakes, salt, pepper

Instructions:

Chimichurri: mix, let sit for at least 1 hour
Take meat out 40 min before cooking
Cast-iron skillet, very high heat. Coarse salt
4–5 min per side (medium-rare)
Rest under foil for 5–7 min
Slice against the grain, douse in chimichurri

💡 Asado in Argentina is a social institution. Only the parrillero cooks—his status rivals that of a head chef.

¡Buen provecho! 🌶️