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This month we feature a recipe from Mohamed Iz and Ibrahim, owners of the Moroccan Soup Kitchen on Golborne Road and the proud winners of BBC Radio 4 Food & Farming Awards 2012, in the best Takeaway/Street Food category.

What you will need
  • 1 whole baby chicken
  • 3 onions, diced
  • 4 minced cloves of garlic
  • 1 teaspoon ginger
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • ¼ teaspoon curcuma
  • A pinch of nutmeg
  • 2 tablespoons of chopped coriander and parsley
  • 4 potatoes, peeled and cut into quarters
  • 1 preserved lemon cut into eight
Cooking instructions

1. Put 2 tablespoons of oil in a pan and brown the chicken and keep turning until golden on all sides.

2. Add the onion and garlic and sauté for a few minutes.

3. Add the spices, reduce the heat so that the spices don’t burn, then add a cup of water, let it cook for about 15 minutes.

4. Add the potato, olives, lemon, coriander and parsley and cook for another 10 minutes or until the potatoes are cooked.