Chef Rafih Benjelloun: The Moroccan Chef

Cornish-Hen Tajine with Artichoke Preserved Lemon And Olives.

Recipe serves 8 to 10 people.

Ingredients:

5- 16oz. Cornish Hen Cut Into Fours.

3 Large Onion Cut Into 2 Inch Cubes.

1cup Of Parsley Finely Chopped.

Generous Pinch Of Saffron.

2 Tbsp. Ginger.

1tsp. Black Pepper.

2 Oz. Olive Oil.

Salt To Taste.

3 Cups Of Water.

1\2 Preserved Lemon Cut In Large Pieces.

1\2 Cup Of Green Olives.

Preparation:

Heat Olive Oil In Tajine Sauté Onions, Pour Cornish-Hen Then, Add Parsley, Saffron, Ginger, Black Pepper, Salt To Taste And The 3 Cups Of Water, Cover And Cook For About 40mn. Add Preserved Lemon And Olives and Cook For 5 min.

Artichoke

4 To 6 Artichokes Medium Size

Trim Off All None Eatable Leaves, Cut The Stem And Peel.

Soak In Lemon, Water And Salt

Ingredients:

1 Teaspoon Turmeric

1 Tablespoon Cumin

1 Tablespoon Black Pepper

Generous Pinch Saffron

1 Whole Garlic Peeled And Sliced In And Angle

1 Onion Medium Size Cut Julian Style

5 Stem Parsley

6 Bay Leaves

1/2 Preserved Lemon Sliced Small

3 Cups Of Water

1/4 Pound Of Sweet Unsalted Butter

1/2 Cup Of Olive Oil

1 Teaspoon Of Butter

20 Counts Of Green Spanish Olives Or Calamata Olives

Salt To Taste

Preparation:

First Heat Olive Oil In A Tajine Or Large Pot, Sauté Garlic And Onions , Gently Add The Water,  Half Of The Half Lemon And Save The Other Half For Garnish All The Spices Except The Parsley Wish You’ll Add When The Water Start Boiling And Also Add The Butter And Artichoke Than Reduce The Heat For 30 Minute.

Serve The Cornish Hen and Garnish With The Artichoke The Preserve Lemon And Olives.