slow cooking Archives

Moroccan chicken m'qualli. 3 chichens garnished with daghmira, olives and preserved lemons.

Classic Moroccan Chicken M’qualli with Preserved Lemon, Olives and Daghmira (Onion Sauce)

Moroccan Chicken M’qualli with Preserved Lemons and Olives is one of the most famous dishes in Moroccan cuisine, and this festive version with a silky …

Tangia, a terracota amphora used to cook the dish holding the same name

All About Moroccan Tangia or Tanjia

A tangia is a Moroccan amphora that’s used as a cooking vessel to make a confit-style stew. The cooked dish also goes by the name of tangia.

Moroccan chicken m'hammar topped with onion sauce, preserved lemons, purple olive and fried potatoes

M’hammar in Moroccan Cooking

M’hammar is a traditional Moroccan cooking style which gives meat or poultry a deep mahogany color. The accompanying sauce also has a reddish hue.

A whole chicken prepared m'qualli style sits on a plate surrounded by rich onion sauce which has separated from the oil. The chicken's skin is visibly roasted from a final stage of cooking in the oven.

M’qualli in Moroccan Cooking

M’qualli is a popular Moroccan culinary style used for both special events and everyday cooking. It’s characterized by ginger and saffron seasoning and a yellow-hued sauce.

A platter of yellow-hued chicken topped with lots of tender onions and thin sauce. The dish is one of many in Moroccan cuisine that fall under the category of Qadra.

Qadra or Kadra in Moroccan Cooking

Qadra or kadra is one of the main cooking styles in Moroccan cuisine. Its light broth-like sauce is yellow in color and seasoned with saffron and pepper.

A close up photo of t'faya, a sweet confit of onions and raisin, topped with crushed almonds.

T’faya in Moroccan Cooking

In Moroccan cuisine, t’faya is a cooking style strongly associated with a sweet and spicy confit of onions and raisins. However, other dishes also fall under the t’faya umbrella.