MasterChef’s Dave Patera Shares Authentic Maghrebi Recipes for Home Cooking: Harissa Chicken Tagine and Algerian B’soussa

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When MasterChef alum Dave Patera embarked on his culinary journey to create ‘Maghrebi Food’, he spent countless hours immersing himself in the vibrant markets of Tunis, the labyrinthine alleys of Marrakech, and the bustling cafes of Algiers. This collection of authentic Maghrebi recipes is a true reflection of North African cuisine, with dishes that not only nourish our bodies but also connect us to a rich cultural tapestry. In this article, we’ll delve into two standout recipes that showcase the region’s unique flavors: Harissa Chicken Tagine and Algerian B’soussa.

Harissa Chicken Tagine

History and Origins of the Tagine

The tagine, a conical clay pot with a tall base and a knobbed lid, is an iconic symbol of Moroccan cooking. Its design allows for slow-cooking and tenderization of meats, making it perfect for slow-braised stews like this Harissa Chicken Tagine recipe. This dish captures the fiery spices that define Tunisian flavors.

Ingredients (serves 4)

• 1 kg bone-in, skin-on chicken thighs
• 2 large onions — finely chopped
• 6 cloves garlic — minced
• 1 cup harissa paste
• 800 g canned chickpeas — drained and rinsed
• 4 carrots — peeled and chopped
• 4 parsnips — peeled and chopped
• 1 large sweet potato — peeled and cubed
• 2 cinnamon sticks
• 1 tbsp ras el hanout
• 1 tsp ground coriander
• 1 tsp cumin seeds
• 500 ml chicken stock
• 2 tbsp honey
• Sea salt and black pepper
• Olive oil

Numbered Steps with Detail

1. Heat olive oil in a large tagine or heavy casserole dish over medium heat. Add chicken, skin-side down, and cook until browned on all sides.
2. Remove the chicken and set it aside. In the same pan, sauté onions until softened. Add garlic, harissa paste, cumin seeds, ras el hanout, cinnamon sticks, salt, and pepper. Stir to coat the onions in the spice mixture.
3. Returns the chicken to the pot, skin-side up. Pour in chicken stock and honey. Add chickpeas, carrots, parsnips, and sweet potato. Cover and simmer for 1 hour, or until chicken is cooked through and vegetables are tender.

Tips and Variations

• If you don’t have a tagine, a heavy casserole dish with a lid will work just fine.
• Adjust spiciness by adding more or less harissa paste to taste.
• Serve with steamed couscous and a dollop of yogurt if desired. For a vegetarian version, replace chicken with chickpeas or butternut squash. For a seafood option, try monkfish or shrimp.

Algerian B’soussa

History and Origins of B’soussa

B’soussa is a traditional Algerian pasta dish that originates from the mountainous Kabylie region. Filled with spiced ground meat, this hearty meal embodies the flavors of Algeria’s diverse culinary influences.

Ingredients (serves 4)

• 500 g pasta shells
• 700 g ground lamb
• 2 large onions — finely chopped
• 6 cloves garlic — minced
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 2 tsp paprika
• 1 tbsp harissa paste
• 400 g canned chopped tomatoes
• 500 ml chicken stock
• 50 g pine nuts
• 2 tbsp olive oil
• Sea salt and black pepper
• Fresh parsley

Numbered Steps with Detail

1. Toasting the pine nuts in a dry skillet over medium heat until golden adds a delightful crunch to this dish.
2. In a large saucepan, heat olive oil and cook onions until soft. Add garlic, cumin seeds, coriander seeds, paprika, harissa paste, salt, and pepper. Stir to coat the onions in the spice mixture.
3. Add ground lamb and cook until browned. Pour in canned tomatoes and chicken stock. Bring to a simmer.
4. Meanwhile, cook pasta shells according to package instructions until al dente. Drain the pasta and mix with the meat sauce. Stir in toasted pine nuts and chopped parsley before serving.

Tips and Variations

• You can use ground beef or chicken instead of lamb for a different flavor profile.
• Serve with a fresh salad and crusty bread if desired, making this dish perfect for a cozy dinner party.

Conclusion

These authentic Maghrebi recipes, shared by MasterChef’s Dave Patera, bring the flavors of Tunisia, Algeria, and Morocco right into your kitchen. Prepare a feast for friends or family, and savor the rich cultural journey that comes with each bite.