Recipe: Chef Olivier Dubreuil’s Moroccan tajine

Courtesy of Chef Olivier Dubreuil, executive chef at the Venetian and Palazzo

Sunday, April 24, 2016 | 2 a.m.

The 10th anniversary of the Vegas Uncork’d Grand Tasting, Friday at Caesars Palace, will feature dishes from more than 50 chefs from around the world. Among them will be this traditional Moroccan fare.

Ingredients for tajine

• 4 chicken legs, with skin

• 4 chicken breasts,with skin

• 1 cup olive oil

• 12 cloves garlic, crushed

• 4 tsp ras el hanout (north Africa spice mix

• 2 tsp paprika

• 2 tsp four spice powder

• 2 tsp ground cinnamon

• 2 tsp ground cumin

• 2 tsp saffron

• 2 tsp fresh ginger root, finely chopped

• 2 large yellow onions, sliced

• 2 large leeks, white only, julienned

• 2 quarts chicken stock

• 2 preserved Meyer lemons, diced

• 4 large red tomatoes, peeled, seeded and chopped

• 2 cups chickpeas

• sea salt

• freshly ground black pepper

Directions for tajine

1. Combine the garlic, ras el hanout, paprika, four spice powder, cinnamon, cumin, saffron and ginger in a mixing bowl and set aside.

2. Season the chicken with salt and pepper. In a deep sauté pan, sear the chicken in three-quarters of the olive oil over medium-high heat until the skin is a deep golden brown. Remove the chicken from the pan and set aside. Discard excess oil.

3. Add the remaining olive oil to the same pan and reduce the heat to medium. Add the onions and leeks, and cook slowly until they are lightly browned. Add the spice mix and chicken stock, and cook until reduced by half.

4. Place the chicken, tomatoes, zucchini, yellow squash, carrots, chickpeas and sauce into a tajine (an earthenware pot). Cover and bake at 400 degrees for 45 minutes.

5. Remove from oven and serve alongside the tiger shrimp.

Ingredients for shrimp

• 8 giant tiger shrimp, whole, deveined

• 2 tsp olive oil

• 1 cup Italian parsley, finely chopped

• 1/2 cup garlic, minced

• sea salt

• freshly ground black pepper

• 8 long bamboo skewers

Directions for shrimp

1. Skewer the shrimp from tail to head to keep them from curling while cooking.

2. Mix the olive oil, parsley and garlic in a large mixing bowl and set aside.

3. Season the shrimp with salt and pepper, and grill or sauté until cooked.

4. Remove the skewers and toss the shrimp in the parsley mixture until coated.

5. Place on a warm platter and serve with the finished tajine.