Marrakech was on our Bucket List, and here we are. Explore the city through the eyes of mature traveler not a backpacker traveler. Shop in the Medina with us, stroll the grounds of the beautiful botanical gardens of Majorelle, see the Bahia Palace and have some street food in the Square.
We are a retired couple hooked on travel.

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Tagine
Ingredients 4 persons •
1 whole chicken, skin removed, cut into pieces • 2 large white or yellow onions, very finely chopped • 1 teaspoons ginger • 1 teaspoon pepper • 1/2 teaspoons saffron • 4 cub of saffron • 1 handful green or red olives, or mixed • 2 preserved lemon, quartered and seeds removed • 1/3 cup olive oil • 1 cup water, approximately • 1 teaspoon curcuma • 2 teaspoon garlic • 3 teaspoon coriander and persly • 1 teaspoon paprika

Prepare the Chicken •
Remove the flesh from the preserved lemon, and finely chop it. Add the chopped lemon flesh to a bowl along with the chicken, salt and mix well. If time allows, let the chicken marinate in the refrigerator for several hours or even overnight.

To Cook the Chicken •
Distribute the onions in the tagine, arrange the chicken and add all the spices with water and preserved lemon over the chicken. cover, and place on a diffuser over a medium-low heat.
• Give the tagine time to reach a simmer without peaking. If you don't hear the tagine simmering within 20 minutes, slightly increase the heat, and then maintain the lowest heat setting required for maintaining a gentle, not rapid, simmer.
• Every 5 minutes you have to turn the checken over so that it's flesh side up. Cover the tagine, and allow the chicken to finish cooking until very tender.Add the skin of preserved lemon,olive oil and green olives.
• Turn off the heat, and let the tagine to cool for about 10 to 15 minutes before serving. Moroccan tradition is to eat directly from the tagine, using Moroccan bread to scoop up the chicken and sauce. French fries are frequently served with this dish, and may even be placed on top of the chicken.

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