Chef Anand Kumar shares his favourite Moroccan Chicken Tagine recipe

Executive Chef of Hyatt Hyderabad Gachibowli, Anand Kumar, has three simple tips for anybody who loves cooking. Read on to know more.

A Harini Prasad Published :  01st December 2017 02:00 PM   |   Published :   |  01st December 2017 02:00 PM

Moroccan Chicken Tagine

Chef Anand Kumar loves the chaos of a five-star kitchen as much as he loves cooking and experimenting with different kinds of ingredients. “Every day a new scene unfolds in the kitchen. It’s a pleasure to listen to the clanking of utensils, and experience the rustling up of various ingredients in the pot. The whole team works hard to provide one happy meal to our customer,” says the 41-year-old Executive Chef of Hyatt Hyderabad Gachibowli. Born and brought up in Kolkata, Anand has previously graced the kitchens of JW Marriott and Hyatt Residency Mumbai.

Chef Anand Kumar 

Chef Anand is a simple eater himself. After a tiring day at work, he prefers going home to basic ghar ka khaanadal, plain rice and aloo bhaja (one of his favourite homemade Bengali dishes) over an over-the-top spread. He has three tips for anyone who loves cooking, “Make your food as simple as possible. Know your recipe well. Cook with all your heart.” Here’s the recipe of one of his specialities – Moroccan Chicken Tagine.

Olive oil 3 tbsp | Sliced onion 2  | Minced garlic 3 cloves | Ground ginger 2tsp  | Saffron  1 gm | Salt as required  | Crushed Pepper pinch  | Cinnamon  1tsp | Cumin powder  5 gms  | Juice lemon  1/2 tbsp
Preserved lemons 2 small  | Chopped parsley 2 tbsp | Coriander as required | Chicken thighs 6 pieces
Kalamata olives 3 tbsp | Green olives 50 gms | Chicken stock 600 mls

■   Heat a tagine (an earthenware pot) or heavy-bottomed shallow lidded pan on low heat and add oil, followed by a layer of sliced onion.
■   Mash the garlic with 1/2 tsp salt and add to the pan.
■   Sprinkle over the ginger, saffron water and cinnamon, followed by the lemon juice, pulp of one preserved lemon and the rind of both, cut into slivers.
■   Add the parsley and 2tbsp chopped coriander and toss it well together.
■   Arrange the chicken on top and scatter the olives.
■   Pour chicken stock into the pan, cover tightly and simmer gently for about 45 minutes until the chicken is cooked through.
■   Season to taste and top with the remaining chopped coriander.
■   Serve the chicken with the stock and garnish with olive and coriander.