Moroccan Chicken and Olive Pasta — Trid Moroccan Style
Here's a recipe that smells of Morocco: wide pasta coated in a creamy chicken and olive sauce, fragrant with cumin, paprika and a hint of cinnamon. This is my simplified version of trid, a traditional dish often reserved for special occasions. You'll love how the spices infuse the sauce and coat every noodle. For an authentic tagine, rely on freshly ground spices and slow cooking; here we save time without sacrificing flavor. And to find halal Moroccan products online, look for whole spices and quality olive oil. A truly comforting delight!
Ingredients
- Wide pasta (tagliatelle or flat noodles)400 g
- Chicken breasts500 g
- Onions2 medium
- Garlic3 cloves
- Pitted green olives100 g
- Tomato paste2 tablespoons
- Olive oil3 tablespoons
- Ground cumin1 teaspoon
- Paprika1 teaspoon
- Ground ginger1/2 teaspoon
- Cinnamon1/4 teaspoon
- Fresh coriander1 bunch
- Preserved lemon (optional)1/2
- Salt and pepperto taste
Instructions
- 1
Sauté the sliced onions and minced garlic in olive oil until translucent.
- 2
Add the diced chicken breasts, then the spices (cumin, paprika, ginger, cinnamon), salt and pepper. Brown the chicken.
- 3
Stir in the tomato paste dissolved in a glass of water, then the olives and preserved lemon. Simmer for 15 minutes over low heat.
- 4
Meanwhile, cook the pasta in a large pot of boiling salted water according to package instructions. Drain.
- 5
Add the cooked pasta to the chicken sauce, mix gently and heat through for 2 minutes.
- 6
Sprinkle with chopped fresh coriander and serve hot.
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