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I also spent some time playing in the kitchen with a Moroccan recipe from a friend in Rabat (thank you, Selma!). It was a recipe of an unusual chicken tagine that included herbes de provence herb mix originating from the Provence region of southeastern France. I was intrigued! The recipe turned out brilliantly, and it was oh so easy to make! Here is how: take chicken (I used 4 legs), add a chopped onion, juice of one lemon, a few tablespoons of plain yogurt (optional), a tablespoon each: dijon mustard, herbes de provence, ground ginger, paprika; a teaspoon each: garlic powder, black pepper, and salt. Drizzle some olive oil over (maybe 1/4 cup or so) and add about half a cup of water. That’s it! Mix it all well in a baking dish and put in the oven on 400F. Bake, covered, for 40 minutes, uncover, and bake additional 20-30 minutes. Serve with rice or couscous. I ate it with leftover baguette and a salad - it was fantastic!
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