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Moroccan Golden Ras (La Kama) (30g)



    How about a healthy warming tagine recipe to get the blood warming - our Golden Ras spice blend features turmeric, ginger and a little pepper, in a blend that takes your dinner meal to a new level.


    Tangier Style “La Kama” Chicken Tagine
    Fantastic Turmeric and ginger driven flavoured Tagine



    1.2kg Chicken thigh fillets 

    2 tablespoons Olive Oil

    1 large Red Onion, halved and sliced

    2 Bay Leaves

    2 Coriander roots , cleaned well, and finely chopped

    1 thumb Ginger, peeled & zested

    3 cloves Garlic, crushed

    1 tbsp Spice Bazaar Moroccan Golden Ras ( also know as Moroccan La Kama)

    1 teaspoon salt (first check after preserved lemon is added to ensure you don’t over salt)

    Generous pinch pepper

    1 preserved lemon, rinsed and chopped finely (or to taste)

    250g pumpkin, skin on and deseeded, chopped in 1cm slices, 

    1/4 cup green olives

    1/2 red capsicum, cut into chunks

    2 tbsp almonds, roasted and roughly diced (or slithers)



    1.  Chop Chicken into chunks eg 3cm x 3cm of even thickness
    2.  Add oil to a heated Tagine and add onion and cook for 2 minutes
    3.  Add bay leaves, coriander roots, ginger and garlic & sauté for 3 minutes (add a little stock if dry)
    4.  Add Spice Bazaar Moroccan La Kama, salt, pepper and a small splash of water to ensure spices are not dry
         and stir for 1-2 minutes to release flavours

    5.  Add chicken pieces and preserve lemon., Mix well.
    6.  Add a very small amount of water/stock if required to ensure the bottom is just moist.
          (Avoid the temptation to use too much stock as the vegetables and chicken will also give off liquid)
    7.  Cover & bring to a simmer on low very heat for 20-30 minutes.
    8.  Add remaining vegetables and simmer until vegetables are cooked and chicke is tender
    9.  If there is too much liquid, remove ingredients and simmer sauce uncovered to reduce (or add corn flour)
    10.  Check seasoning and adjust before serving.
    11.  Top with almonds and serve

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