Tria with Seven Souk Vegetables (Moroccan Noodles with Chicken and Sweet Spices)
Oh, tria! It's a warm Moroccan specialty, a complete dish that smells like the souk and togetherness. Imagine thin rice noodles, like light fettuccine, bathed in a broth perfumed with saffron and cinnamon, with melting chicken and seven sun-kissed vegetables, cut into small dice. It's a family dish, generous, that brings together everything we love about Moroccan cuisine: sweet spices, colorful vegetables, and that comforting feeling of eating something made with love. And to answer a question many ask: yes, pastilla and bastila are the same dish, but with different spellings depending on the region. Here, we don't make it, because we're tackling a unique dish: tria. So go for it, you'll love traveling to the Mediterranean without leaving your kitchen!
Ingredients
- chicken (thighs or drumsticks)1 kg
- rice noodles or vermicelli400 g
- onions2 large
- zucchinis2 medium
- carrots3 medium
- turnips2
- bell peppers (red and green)2
- fresh tomatoes3
- butternut squash300 g
- garlic4 cloves
- fresh ginger2 cm
- cinnamon stick1
- turmeric1 teaspoon
- sweet paprika1 teaspoon
- ground cumin1/2 teaspoon
- saffron (optional)1 pinch
- olive oil3 tablespoons
- fresh parsley1 bunch
- fresh cilantro1 bunch
- salt and black pepperto taste
- preserved lemon (for serving)1
Instructions
- 1
In a large pot or couscoussier, heat the olive oil. Add the sliced onions and crushed garlic. Sauté for 2-3 minutes until translucent.
- 2
Add the chicken, grated ginger, cinnamon, turmeric, paprika, cumin, and saffron. Coat the chicken well with the spices, then add the grated tomatoes (or peeled and chopped). Simmer for 10 minutes over low heat, stirring occasionally.
- 3
Add the carrots and turnips cut into large pieces, then the zucchinis, bell peppers, and squash in chunks. Cover with 2 liters of hot water (or vegetable broth). Bring to a boil, then reduce the heat, cover, and cook for about 30 minutes, until the vegetables are tender and the chicken is cooked.
- 4
Meanwhile, cook the rice noodles according to package directions (often 5-7 minutes in boiling water), drain and rinse with cold water to stop the cooking. Set aside for serving.
- 5
Once the vegetables are cooked, remove the chicken, shred the meat (or cut into pieces) and keep the broth. Adjust seasoning with salt and pepper. You can thicken the broth with a spoonful of butter or smen if you like.
- 6
To serve, place a portion of noodles in a deep bowl, add the vegetables from the broth, some pieces of chicken, generously ladle over the broth, and sprinkle with chopped parsley and cilantro. Serve with a wedge of preserved lemon to squeeze over.
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