Round Trip Recipes

Author: Hannah

  • Cooking with Locals: My Favorite Recipe from Marrakech

    There’s something undeniably magical about the moment when you sit down in a bustling market or a humble kitchen, and a local cook—someone who’s been honing their craft for generations—shares the secrets of their culinary world. While traveling, I’ve had the pleasure of experiencing this firsthand, but one of my most memorable experiences happened in the heart of Marrakech.

    Marrakech, with its labyrinthine souks, vibrant colors, and intoxicating scents, offers a feast for the senses in every corner. But it’s in the kitchens of local homes, tucked away from the tourist bustle, where the real flavors of Morocco come alive. I was fortunate enough to join a small cooking class at Faim D’Epices, and what I learned that day has become one of my favorite recipes to recreate at home: Moroccan Chicken Tagine with Preserved Lemons and Olives.

    The Magic of Tagine

    Moroccan tagine is one of those dishes that immediately transports you to another place—rich in flavor, with the perfect balance of savory, sour, and aromatic elements. But what makes a tagine special isn’t just the combination of spices; it’s the slow cooking method. The tagine, a clay cooking vessel with a cone-shaped lid, is designed to lock in moisture and steam, creating tender, flavorful stews that have been simmering for hours.

    In the class, I learned that tagines are much more than a meal—they are an expression of Moroccan hospitality, patience, and tradition. As I stood next to my teacher, Ilhame, watching her hands move deftly over the ingredients, I could feel the history in the dish. The spices we used—cumin, ginger, cinnamon, turmeric, and saffron—had been passed down through generations. But it was the preserved lemons and olives that added the true mark of a Marrakech flavor.

    The Recipe: Moroccan Chicken Tagine with Preserved Lemons and Olives

    This dish combines the aromatic flavors of saffron and ginger with the briny tang of preserved lemons and olives—flavors you will only truly find in Morocco. The preserved lemons, which are citrus fruits cured in salt and their own juices, impart an intense, zesty flavor that balances the richness of the chicken.

    Ingredients (Serves 4):

    • 4 bone-in chicken thighs (or a whole chicken, cut into pieces)
    • 2 tablespoons olive oil
    • 1 large onion, finely chopped
    • 2 garlic cloves, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon ground ginger
    • 1 teaspoon ground turmeric
    • 1 teaspoon cinnamon
    • Pinch of saffron threads (optional, but recommended)
    • Salt and pepper to taste
    • 2 preserved lemons, sliced into rings (if you can’t find them, substitute with regular lemons)
    • 1 cup green olives, pitted and roughly chopped
    • 1 cup chicken broth
    • Fresh cilantro for garnish

    Instructions:

    1. Prepare the Chicken: In a large bowl, mix the chicken pieces with cumin, ginger, turmeric, cinnamon, saffron, salt, and pepper. Let it marinate for at least 30 minutes, or longer if you have the time. This allows the spices to infuse the chicken with their aromatic flavors.
    2. Cook the Onion and Garlic: In a tagine or large Dutch oven, heat olive oil over medium heat. Add the chopped onion and garlic, and cook until softened, about 5 minutes. Stir in the marinated chicken pieces, browning them on all sides, about 5-7 minutes.
    3. Simmer: Once the chicken is browned, add the chicken broth, preserved lemon slices, and olives to the pot. Bring to a simmer. If you’re using a tagine, cover it with the cone-shaped lid. If you’re using a Dutch oven or regular pot, simply cover it with a lid. Let it cook over low heat for about 45 minutes, or until the chicken is tender and the flavors have melded together. The sauce should reduce and thicken slightly.
    4. Garnish and Serve: Once the chicken is cooked through, sprinkle fresh cilantro over the top before serving. Serve with couscous or warm crusty bread to soak up the delicious sauce.

    The Cultural Connection

    Cooking with locals in Marrakesh wasn’t just about the recipe—it was about understanding the culture behind the food. Ilhame, the cook who guided me through the process, shared stories of how her mother and grandmother had passed down their recipes. “Food is our way of showing love,” she told me, as she carefully added a pinch of saffron to the pot. “When you share a meal, you are sharing your heart.”

    As we sat down to eat together, it was clear that the food was more than just nourishment—it was a connection to history, tradition, and a deep sense of community. The shared experience of cooking and eating made me feel a part of something larger, a part of Morocco’s rich culinary tapestry.

    Bringing Marrakech Home

    Since that day in Marrakech, I’ve made this tagine countless times. It’s a dish that feels like a journey in itself—a slow simmer that invites you to pause, reflect, and savor the process. Whether I’m cooking it on a lazy Sunday afternoon or for a dinner party, this Moroccan chicken tagine always brings back the warmth of Ilhame’s kitchen and the vibrant flavors of Marrakech.

    If you’ve never cooked with preserved lemons before, I highly recommend giving them a try. They add a depth of flavor that is unmistakably Moroccan. You can find them in Middle Eastern or Mediterranean markets, or make your own by packing whole lemons with salt and letting them cure for several weeks. Trust me, it’s worth the wait!

    Final Thoughts

    One of the greatest joys of traveling is the opportunity to learn about a culture through its food. Cooking with locals in Marrakech gave me an unforgettable glimpse into the heart of Moroccan cuisine. It was a reminder that food isn’t just about ingredients—it’s about the people, the stories, and the memories that come with each bite.

    So, the next time you’re in Marrakech—or any other city with a rich culinary tradition—don’t just eat at restaurants. Seek out opportunities to cook with the locals, to learn from them, and to bring a piece of their culture into your own kitchen. After all, the best souvenirs are the ones you can taste.

    Print Recipe

    Moroccan Chicken Tagine with Preserved Lemons and Olives

    This dish combines the aromatic flavors of saffron and ginger with the briny tang of preserved lemons and olives—flavors you will only truly find in Morocco. The preserved lemons, which are citrus fruits cured in salt and their own juices, impart an intense, zesty flavor that balances the richness of the chicken.
    Prep Time30 minutes
    Cook Time1 hour
    Total Time1 hour 30 minutes
    Course: Main Course
    Cuisine: Moroccan
    Keyword: Chicken
    Servings: 4

    Equipment

    • Tagine (or Dutch Oven)

    Ingredients

    • 4 bone-in chicken thighs
    • 2 Tbsp olive oil
    • 1 large onion finely chopped
    • 2 garlic cloves minced
    • 1 tsp ground cumin
    • 1 tsp ground ginger
    • 1 tsp ground turmeric
    • 1 tsp ground cinnamon
    • 1 pinch saffron threads (optional, but recommended)
    • salt & pepper to taste
    • 2 preserved lemons, sliced into rings (or substitute with regular lemons)
    • 1 cup green olives pitted and roughly chopped
    • 1 cup chicken broth
    • parsley to taste

    Instructions

    • Prepare the Chicken: In a large bowl, mix the chicken pieces with cumin, ginger, turmeric, cinnamon, saffron, salt, and pepper. Let it marinate for at least 30 minutes, or longer if you have the time. This allows the spices to infuse the chicken with their aromatic flavors.
    • Cook the Onion and Garlic: In a tagine or large Dutch oven, heat olive oil over medium heat. Add the chopped onion and garlic, and cook until softened, about 5 minutes. Stir in the marinated chicken pieces, browning them on all sides, about 5-7 minutes.
    • Simmer: Once the chicken is browned, add the chicken broth, preserved lemon slices, and olives to the pot. Bring to a simmer. If you’re using a tagine, cover it with the cone-shaped lid. If you’re using a Dutch oven or regular pot, simply cover it with a lid. Let it cook over low heat for about 45 minutes, or until the chicken is tender and the flavors have melded together. The sauce should reduce and thicken slightly.
    • Garnish and Serve: Once the chicken is cooked through, sprinkle fresh cilantro over the top before serving. Serve with couscous or warm crusty bread to soak up the delicious sauce.

  • 5 Street Foods You Have to Try in Kyoto

    Kyoto, Japan’s ancient capital, is famous for its rich cultural heritage, serene temples, and lush gardens. But beyond its historic beauty, Kyoto is also a haven for food lovers, offering a wide variety of delicious street food that perfectly captures the essence of the city’s culinary traditions. From savory snacks to sweet treats, the city’s vibrant food scene will make your taste buds dance.

    Here are five street foods you absolutely must try when you find yourself wandering the charming streets and markets of Kyoto:

    1. Yaki Imo (Roasted Sweet Potatoes)

    The Heartwarming Winter Snack

    When the chill of winter settles in, one of Kyoto’s most comforting street foods is yaki imo—roasted sweet potatoes. These humble yet delicious snacks are sold by street vendors, especially during the colder months, with the sweet aroma of roasting potatoes wafting through the air. The purple-skinned satsumaimo variety is the most popular, known for its naturally sweet, creamy texture. Vendors often serve them warm, wrapped in newspaper to keep the heat in.

    While you can find yaki imo on street corners throughout Japan, Kyoto’s mountainous landscape and colder weather make this roasted treat particularly satisfying. You can enjoy it as a snack while strolling through the beautiful Philosopher’s Path or near the famous Kiyomizu-dera Temple.

    2. Kibi Dango (Sweet Rice Flour Balls)

    A Sweet Tradition

    For a sweet and chewy treat, kibi dango is a Kyoto specialty that will leave you craving more. Made from rice flour, sugar, and starch, these soft, bite-sized balls are often coated in a dusting of soybean flour (kinako) or rolled in sweet syrup. You’ll find vendors selling these delightful snacks from traditional wooden carts or in the bustling markets of Kyoto, particularly around Nishiki Market.

    Kibi dango is a nod to Kyoto’s ancient past, as it was once a snack enjoyed by samurai on their travels. Today, it’s a popular street food, perfect for those with a sweet tooth. Pair it with a hot cup of matcha for a true Kyoto experience.

    3. Matcha-flavored Everything

    A Green Tea Lover’s Dream

    Kyoto is the birthplace of matcha, the finely ground green tea powder that has become a beloved ingredient in Japanese desserts, drinks, and savory dishes. In the streets of Kyoto, you’ll find matcha in nearly every form imaginable, from matcha soft serve ice cream to matcha-flavored mochi, cakes, and even savory snacks like matcha-flavored udon noodles.

    One of the most popular matcha street foods is matcha taiyaki, a fish-shaped waffle filled with a smooth, sweetened matcha custard. This crispy treat is a great way to enjoy the rich, earthy flavor of matcha in a fun, portable form. Whether you’re wandering through Gion or visiting the famous Fushimi Inari Shrine, a matcha treat is a must-try.

    4. Karaage (Japanese Fried Chicken)

    Crispy, Savory, and Irresistible

    If you’re craving something savory, look no further than karaage, Japan’s beloved fried chicken. Although you can find this crispy fried goodness throughout Japan, Kyoto’s version has a distinctive flavor profile, often marinated in soy sauce, ginger, garlic, and a touch of sake before being deep-fried to golden perfection. The result is juicy chicken with a crispy, crunchy exterior that’s full of flavor.

    Street vendors serving karaage will usually offer pieces of chicken in a paper cone or small bowl, making it the perfect snack to eat on the go. Grab some and take a stroll around Arashiyama Bamboo Grove or the bustling Pontocho Alley—two of Kyoto’s best locations for both sightseeing and snacking.

    5. Okonomiyaki (Japanese Savory Pancake)

    A Savory Street Food Experience

    Okonomiyaki is a savory Japanese pancake made from a batter of flour, egg, shredded cabbage, and meat or seafood. The dish is cooked on a hot griddle, and then topped with a variety of condiments such as okonomiyaki sauce, bonito flakes (katsuobushi), and a sprinkle of seaweed. While it’s more commonly associated with Osaka, you’ll find street vendors offering delicious variations of okonomiyaki in Kyoto too.

    In Kyoto, you might find a unique twist on this dish, with ingredients like tofu or local Kyoto vegetables added to the mix. It’s a hearty, satisfying snack that combines crispy and tender textures in every bite. Enjoy it at one of Kyoto’s many lively food stalls or tiny hole-in-the-wall eateries, often nestled in the backstreets near Nijo Castle or the Kyoto Imperial Palace.

    Final Thoughts

    Kyoto is a city that offers so much more than its stunning temples and shrines—it’s a food lover’s paradise, where every corner offers something new and exciting to taste. Whether you’re in the mood for something savory like karaage or something sweet like kibi dango, Kyoto’s street food scene will leave you feeling satisfied and enriched with the flavors of this historic city.

    So, the next time you’re exploring Kyoto, be sure to visit the city’s vibrant street food stalls and markets to discover these must-try treats. Each bite will bring you closer to the heart and soul of Kyoto—one delicious street food at a time.

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