Mosli - Recipe & Story

Mosli

4 pieces of chicken (legs and thighs work best)

2 onions, thinly sliced + 1/4 cup diced for garnish

Head of garlic, peeled & crushed

3 potatoes, peeled & cut into big chunks

1/2 tbs turmeric

1/2 tbs salt

1 tsp black pepper

1 tomato, cut into quarters

1 spicy green pepper (I like Anaheim)

Vegetable oil

1/4 cup chopped parsley for garnish

1.  In a large soup pot, heat 3 tbs of oil, then brown chicken on both sides.

2.  Add onion & garlic to the pot and let cook until softened.

3.  Add in potatoes and spices and add water until everything is covered plus an inch. Bring to a boil and let cook until potatoes are soft, a least 30 minutes.  (The longer it cooked the richer the flavors will be)

4.  Before serving, in a small skillet, heat 1/4 cup vegetable oil and fry the tomato and pepper.

5.  Serve in a shallow dish, garnished with diced onions, parsley, tomato and pepper.  Eat with crusty baguette.  

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Picture this: a culinary adventure that begins with love, tradition, and a touch of Tunisian magic. It all started when I tied the knot and ventured into the world of Tunisian cuisine under the expert guidance of my mother-in-law. About a month into marital bliss, armed with my trusty notebook, I made my way to her kitchen—a treasure trove of hand ground, aromatic spices wrapped in newspaper.

Seated around her cozy round table, I embarked on a journey of flavors as she lovingly shared the secrets behind one of my husband's all-time favorite dishes. Now, let me tell you about my mother-in-law: she's not one to stick strictly to measurements; she's more of a "measure with your heart" kind of cook. So, as we embarked on this culinary escapade, it wasn't just about quantities—it was about infusing each ingredient with intention.

Of course, as any food enthusiast would, I put my own spin on things. While my mother-in-law swears by hand-ground turmeric and a crinkle cutter for the potatoes, I opted for the convenience of store-bought spices and a straight-edge knife. But fear not, for the essence of the dish remained intact, capturing the essence of Tunisian comfort cuisine in every savory bite.

The dish is the epitome of low-maintenance cooking—my husband jokes that I want my food to do the cooking itself. Just toss everything into a pot and let the flavors work their magic. The result? Tender, succulent chicken bathed in a silky, golden sauce, begging to be sopped up with a crusty baguette. It's comfort on a plate, a taste of Tunisian hospitality that's as effortless as it is delicious. So gather 'round, friends, and let's dive into this culinary delight together!

Let's talk about the unsung heroes of the kitchen - our trusty utensils. Our olive wood big spoon and spatula are perfect for stirring the beautiful sauce without picking up turmeric stains. Pair them with our vibrant yellow and red foutahs to complement the natural colors of this dish. These utensils aren't just tools; they're part of the culinary experience, adding both function and style to your cooking adventures.