Moroccan Cuisine with Chef Mama “Che Mama” in Saint-Berdon

At Saint-Perdon in her kitchens, Chef Mama makes all tagines, couscous, traditional Moroccan dishes, and other oriental pastries to order. All you have to do is call him before you go to pick up your little plate! Mama is famous for its traditional cuisine, so making couscous, for example, is out of the question if it is not done according to the rules. Weigh everything and cook to the nearest milligram otherwise, she says, the recipes are not respected.
Consider using his services for your family meals, all you have to do is set the table.

Angel hair chicken for Easter

On the Easter weekend, Mama gives us her recipe for ‘chicken angel hair’

“Angel’s Hair with Chicken” by Chez Mama in Saint-Perdon. © Radio France

To make this recipe for 4 people you will need:

  • 400 grams of angel hair
  • 4 skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 onion cut into slices
  • 2 garlic cloves, grated
  • 1/2 teaspoon tomato sauce
  • 1 teaspoon ras el hanout
  • 1/2 teaspoon fine salt
  • 2 sprigs of parsley
  • 1 liter of cold water

For decoration:

  • 100 grams of almonds (reserve 6 whole almonds)
  • 100gm Peanuts, peeled, roasted and mashed
  • 100 grams of grapes
  • Cinnamon powder
Investigation "chicken angel hair" With Chef Mama "in Mama" In Saint-Perdon (catering and takeaway).
Achieve “Chicken Angel Hair” with Chef Mama, “Chez Mama” in San Peardon (the caterer’s takeaway). © Radio France

In a saucepan, put a little oil on the fire, add the chicken thighs and fry. Add garlic, onion, tomato sauce, spices, parsley and water and cook for 20 minutes. At the end of cooking, taste and add salt and spices to your taste. Boil again for 5 minutes.
Remove chicken thighs, chop and set aside.

Steaming angel hair in couscous:
Put 400 grams of angel hair in a bowl, add 1 tablespoon of sunflower oil to coat it well and 2 tablespoons of fresh water. Boil 2 liters of water at the bottom of the couscous, put the angel hair in the colander and cook for 20 minutes. After 20 minutes of cooking, put them in a large bowl, add 2 tablespoons of fresh water, leave for 5 minutes and then add 2 pinch of fine salt. Repeat cooking 3 times, each time separating the pasta and cooling it completely. In the third cooking, add 20 grams of butter and 1 tablespoon of powdered sugar.

To season:
In a serving dish, for a nice presentation, place half of the angel hair and add the chicken on top, spreading evenly. Add the ground almonds and peanuts until you have finished adding the other half of the angel hair.
Sprinkle with raisins, whole almonds and ground cinnamon. It is up to you to choose your decoration, you can add walnut kernels, dates and quail eggs to represent Easter.

Smile Mama, Moroccan Chef in Saint-Perdon, Caterer and Takeaway.
Smile Mama, Moroccan Chef in Saint-Perdon, Caterer and Takeaway. © Radio France

For your orders, Mama is available at 06 07 78 86 38.

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