How to cook an authentic Moroccan tagine?

i travel to the 'Red City' of Marrakech to learn how to create a colourful Moroccan dish and this is how city looks and that's why christiano ronaldo like it.

There are few countries in the world with a cuisine as colourful as Morocco’s. The vibrant fusion of bright yellow saffron, lush green parsley, juicy red tomatoes, terracotta earthenware and cooking vessels painted in every shade of azure and aquamarine make any Moroccan dish a feast for the eyes before you have even tasted a mouthful.

But despite its visual complexity, Moroccan food is also surprisingly easy to cook. And where better to learn to do so than in Morocco’s colourfully-named cultural capital, the ‘Red City’ of Marrakech.

let's start:

(serves two)

½ a preserved lemon (lemon soaked in a jar in 1 part salt to 3 parts water for two months)
4 pieces of chicken of the bone
1 small red onion
1 clove of garlic
1 tbsp fresh coriander and parsley
1 tsp black pepper
1¼ tsp ginger
1 heaped tsp turmeric
Pinch of saffron
1tbsp olive oil
1 tbsp ghee (clarified butter)
8-10 olives

Cut the preserved lemon in half and scoop out and chop the flesh and add it to the tagine pot. Set the peel aside for later.

Chop and crush the garlic and add it to the lemon. Add all the spices, the olive oil and the ghee, and mix.

Coat the chicken in the mixture and leave to marinade, preferably overnight.

Chop and add the onion and cook on a medium heat for 20 minutes, turning twice during this time.

Add 250ml water to the sauce and leave to simmer on a low heat for another 45 minutes.

Chop the lemon skin into ‘hand-shaped’ fans (representing 'the hand of Fatima', a superstitious symbol that is believed to ward off evil) and use them to decorate the dish along with the olives.

my sweet angel hope you a good lunch if you like the post kindly obrojoula up vote and follow me