Daniel Boulud’s Marrakech Chicken Tagine

This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York. It is a dish steeped in the flavors of North Africa, but also of France. Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom — combined with tomatoes, saffron and a little stock. Preserved lemons and olives added at the end provide bite. Tagines are often cooked with root vegetables and dried fruits. Boulud, who famously grew up on a farm, in Lyon, uses cauliflower.

Marrakech Express

The chef Daniel Boulud has a long history with tagine, the North African stew that takes its name from the elegant earthenware pot in which it is cooked. Thirty years ago, he said recently, he tasted a tagine cooked by a Moroccan magician and cook named Baby Dahane. The taste lingered with him. “I loved the soulful, Berber-style delicate preparation,” he said, “the crossroad of spice and flavor and the smell, the taste, the combination of spices and vegetables.”

10 Places For having Fun in Marrakech

TOP 10 Marrakech Attractions:

1. Maison de la Photographie, 46 Rue Ahel Fes Medina, 5 24 38 57 21

2. Jemaa el Fna (Place of the Dead)

3. Bahia Palace, Beyond Place des Ferblantiers