Cooking with Faigy | Moroccan Chicken Tagine Cooking with Faigy | Moroccan Chicken Tagine

Join Faigy in the kitchen for a delicious recipe mixed with some top level ideas to think about as we approach the new year. ---------- Faigy Blumstein is not a lecturer, but she loves to share. A passionate educator and school psychologist, she is dedicated to living a Hashem-centered life. As part of the Thank You Hashem women’s division, Faigy draws on chasidic teachings and the light of the Baal Shem Tov, to inspire others. Her heartfelt approach helps women deepen their connection to Hashem, integrating spirituality into everyday life in a meaningful and modern way. Morrocon Chicken Tagine 8 pieces skinless chicken 2 onions (1 diced 1 sliced) 4 cloves garlic 1/2 teaspoon cayenne 2 teaspoons salt 1 teaspoon black pepper 1 tablespoon turmeric 1 tablespoon ras al hanout 2 tablespoons parve butter 2 tablespoons olive oil 3 large tomatoes diced 2 tablespoons fresh parsley 2 tablespoons fresh cilantro 1 can cooked chickpeas 2 tablespoons honey 2 lemons zested and juiced Water to cover In a Tagine place the onions, garlic, chicken, spices, butter and oil Allow it to simmer over the fire for 15 minutes until a thick paste forms Add the diced and peeled tomatoes, parsley, cilantro and chickpeas Simmer to cook down for 15 minutes while turning the chicken often Add the honey, lemon and water to cover Cook on medium flame for 40 minutes Garnish with lemon wedges and fresh cilantro