This Marine remembers Morocco's amazing food more than anything else

Navy veteran and Food Network Allstar, August Dannehl cooks a four course meal for his fellow vets based on stories from their service. A braised pork belly inspired by the MRE’s feared dehydrated pork product, Chicken Tagine inspired by a training mission in Morocco – these elements provide the backdrop for a holiday celebration between veterans.

Donna’s first visit to Morocco was for a training mission with the Marine Corps. It was on this trip that she and her unit befriended the owner and crew of a small local restaurant. They would eat there so often that their business provided new clothing for all of the servers and their families and when it came to leave, they were made this delicious parting meal.

Chicken Tagine w/ Preserved Lemon and Saffron CousCous

Inspired by Donna’s Service in Morocco   

Ingredients
Tagine
8 lg. chicken thighs
2 tbs spice mix
1 head cauliflower, cut into bite-size florets
1 large white onion, diced
3 cloves garlic, diced
1 tbs grated fresh ginger
2 tsp saffron
2 tb tomato paste
2 cups low-salt chicken stock
1 cup castelvetrano olives
Spice Mix
3 ½ tbs sweet paprika
1 tbs garlic powder
2 tsp cinnamon
3 tbs ground coriander
2 tbs ground turmeric
1 tbs ginger powder
½ tbs ground cardamom
2 ½ tsp ground allspice
Couscous
3 cups couscous
3 cups low-salt chicken stock
4 tbs. unsalted butter
2 tsp. saffron threads (crumbled)
Also need 
extra virgin olive oil 
salt and pepper to taste
½ bunch cilantro, leaves
Prepare
Prepare the CousCous by heating the chicken stock, butter and saffron over medium-heat until boiling. Add couscous and reduce heat to low, and simmer for 10-12 minutes (until couscous is tender). Add salt, pepper and drizzle of olive oil to taste. Set aside.
Combine the spices in a dry sauté pan set over low heat, and toast them gently until they release their fragrance, 2 minutes or so. Transfer to a bowl, and allow to cool. Preheat oven to 350. Season the chicken thighs with the salt, pepper and 2 tablespoons of the spice mix, along with 2 tablespoons of the olive oil.
Heat the remaining olive oil in a large dutch over over medium heat, and sear the chicken in batches, starting skin-side down, until the thighs are browned. Remove all but two tablespoons of the fat in pan, then return it to the heat, and brown the cauliflower and add the chicken.
Reduce heat below the pan, and add the onion, garlic, ginger and saffron. Cook, stirring, until the onions are translucent, approximately 5 minutes. Add tomato paste, lemons and chicken stock and simmer until reduced by 1/3. Cover pot and transfer to over for 30 mins.
Serve with on top of couscous with cilantro garnish.
Music courtesy of Jingle Punks
Dramatic Classical Hip Hop – Trent Williamson
Faded-JP – Shota Ike
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