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A question about a recipe: Moroccan Chicken Tagine with Figs and Apricots

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I have a question about the recipe "Moroccan Chicken Tagine with Figs and Apricots" from danielle_centoni. What sides would you recommend serving with this recipe? I’m looking forward to making it for my daughter’s birthday this weekend.

asked by pamelalee 8 months ago
7 answers 658 views
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Maedl

Margie is a trusted home cook immersed in German foodways.

added 8 months ago

I would think more about salads rather than side dishes--perhaps a combination of oranges, avocados and red onions dressed with olive oil, vinegar, cumin, and a bit of garlic. Or a Moroccan carrot salad would be refreshing. Cucumbers and tomatoes with olive oil and vinegar wiuld be appropriate, too. Or something with fresh favas--they should be hitting the grocery stores about now. And whatever you do, don't forget to serve a proper mint tea!

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added 8 months ago

Couscous would be traditional. But a tabbouleh would also work well. As suggested by Maedl, carrots are an excellent choice.

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ChefJune

June is a trusted source on General Cooking.

added 8 months ago

Couscous would be my choice for a starch. I always miss a green vegetable when there's none on the plate, so if I were you I'd choose one that she likes.

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drbabs

Barbara is a trusted source on General Cooking.

added 8 months ago

I've made this about four times. A citrus salad is nice with it. So is couscous, as pierino pointed out. Last time I served it with roast butternut squash(because I was cleaning out the fridge), and the sweet squash and Moroccan spices went really well together.

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amysarah

amysarah is a trusted home cook.

added 8 months ago

I assume you're serving couscous alongside the tagine. Beyond that, this salad from Ottolenghi is easy and very refreshing - I think it would go well: http://www.ottolenghi.co...

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added 8 months ago

Thank you, everyone, for taking the time to share great ideas!

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Maedl

Margie is a trusted home cook immersed in German foodways.

added 8 months ago

Actually, in Morocco, couscous would most likely not be served with a tagine--couscous is a separate type of pasta that is steamed and served with a something on the order of a stew ladled over, though there is no reason that you can't serve it with a tagine if that appeals. In Morocco, you would be more likely to be served some sort of bread along the tagine.