0:00:02 > 0:00:04MUSIC: As Time Goes By
0:00:13 > 0:00:18Of all the gin joints, in all the towns, in all of the world,
0:00:18 > 0:00:20she walks into mine.
0:00:21 > 0:00:23CLUCKING
0:00:24 > 0:00:26CLUCKING CONTINUES
0:00:30 > 0:00:32CLUCKING CONTINUES
0:00:34 > 0:00:36- LOUD POP - Oooh!
0:00:39 > 0:00:41Lay it again, Sam!
0:00:41 > 0:00:44CLUCKING
0:00:45 > 0:00:47HAIRY BIKERS: We're back! Shaboo!
0:00:47 > 0:00:50And we're on our biggest adventure ever.
0:00:50 > 0:00:51Let's go!
0:00:51 > 0:00:54- We are taking our bikes to four continents.- Where's Dave?
0:00:54 > 0:00:58..to find out how chicken has taken over the culinary world.
0:00:58 > 0:01:00Absolutely superb.
0:01:00 > 0:01:02This is almost a religious experience.
0:01:02 > 0:01:06And why is about to become the planet's most popular meat.
0:01:06 > 0:01:09We are going to cross France, just to find a chicken!
0:01:09 > 0:01:13We'll uncover the world's most fascinating and delicious...
0:01:13 > 0:01:15Curry! ..chicken and egg dishes.
0:01:15 > 0:01:16Chicken!
0:01:17 > 0:01:21From the great British roast, to exotic spices in Morocco...
0:01:21 > 0:01:24And the best ways of cooking them.
0:01:24 > 0:01:25EVIL LAUGH
0:01:25 > 0:01:28BOTH: Oh, what?!
0:01:28 > 0:01:31We're exploring the history and cultural impact
0:01:31 > 0:01:32of the humble chicken.
0:01:32 > 0:01:33It's the Holy Land!
0:01:33 > 0:01:35And the egg, dude.
0:01:35 > 0:01:38From the home of lip-smacking fast food...
0:01:38 > 0:01:40Thank you!
0:01:40 > 0:01:41..to French Cordon Bleu.
0:01:41 > 0:01:42Ohhh!
0:01:42 > 0:01:44Paris!
0:01:44 > 0:01:46Ooh la-la!
0:01:46 > 0:01:50It's our most finger-licking, chicken-y adventure ever.
0:01:50 > 0:01:52CHEERING
0:01:52 > 0:01:53I don't know how you top this.
0:01:53 > 0:01:55HE ULULATES
0:01:57 > 0:02:00CLUCKING
0:02:08 > 0:02:12This week's chicken adventure brings us to North Africa.
0:02:12 > 0:02:15A place we love for its incredible history...
0:02:15 > 0:02:20- ..exotic spices... - and mind-blowing chicken dishes.
0:02:22 > 0:02:25Dude, we're in Morocco!
0:02:25 > 0:02:27Heh-hey!
0:02:27 > 0:02:29Our chicken odyssey spans the globe,
0:02:29 > 0:02:33but Morocco is where we can really spice up our poultry pilgrimage.
0:02:36 > 0:02:391,600 miles from home,
0:02:39 > 0:02:43just across the Mediterranean from Spain, Morocco is a crossroads of
0:02:43 > 0:02:49intoxicating flavours from Africa, Arabia and the Mediterranean.
0:02:49 > 0:02:52Hey, Kingy, look behind us. The Rift Mountains.
0:02:52 > 0:02:56Beyond that, the Atlas Mountains. Beyond that, the Sahara.
0:02:56 > 0:02:57Beyond that, Lawrence of Arabia.
0:02:57 > 0:03:00We are so close to Spain, but we are in Africa.
0:03:01 > 0:03:04We are here to unravel the culinary secrets of Morocco's
0:03:04 > 0:03:10favourite meat - the bird that put the Moorish into Moor-occan cuisine.
0:03:10 > 0:03:12The balance is absolutely superb.
0:03:14 > 0:03:16- I was not expecting that.- No.
0:03:19 > 0:03:22It doesn't do it like that when you try it, though.
0:03:23 > 0:03:25CLUCKING
0:03:27 > 0:03:30There's only one place to start our Moroccan food adventure,
0:03:30 > 0:03:33with this country's most iconic dish...
0:03:34 > 0:03:36Chicken tagine.
0:03:36 > 0:03:41Succulent spiced chicken, stewed in an unmistakably-Moroccan
0:03:41 > 0:03:42clay cooking pot.
0:03:42 > 0:03:45The tagine is so connected with this country,
0:03:45 > 0:03:47it's practically Morocco on a plate.
0:03:49 > 0:03:52And we've offered to cook this fantastic feast for the people
0:03:52 > 0:03:55who been cooking it for 2,000 years.
0:03:56 > 0:03:58Morocco's original inhabitants,
0:03:58 > 0:04:01nomadic tribesmen, known as Berbers.
0:04:01 > 0:04:04Right, where's me turban? That's it, I want to be a Berber.
0:04:04 > 0:04:06You'd be a Berber Original!
0:04:06 > 0:04:08LAUGHTER
0:04:08 > 0:04:13We're heading deep into the ancient Berber country...
0:04:13 > 0:04:16- Hey, donkey!- ..to cook our version of this Moroccan classic.
0:04:16 > 0:04:18Look, we're in olive country.
0:04:18 > 0:04:21The whole place is dotted with olive groves
0:04:21 > 0:04:23and the quality of the olives in Morocco
0:04:23 > 0:04:26and the oil is absolutely awesome.
0:04:26 > 0:04:27So, why don't we do chicken and olives?
0:04:27 > 0:04:31It's Moroccan, it's traditional, it's bloomin' tasty!
0:04:32 > 0:04:36The Berbers are fiercely proud of their culture and cuisine.
0:04:36 > 0:04:39Aye, and they've been cooking tagines for centuries.
0:04:39 > 0:04:41No pressure, eh, Kingy?
0:04:41 > 0:04:45I think we need to take a present, to show them we come in peace.
0:04:45 > 0:04:47Now, that is a good idea, dude.
0:04:47 > 0:04:49We should take them...chicken.
0:04:51 > 0:04:55Talk about coals to Newcastle. We're flogging tagines to Berbers!
0:04:55 > 0:04:56LAUGHTER
0:04:59 > 0:05:01FIERCE CRIES
0:05:01 > 0:05:03Berbers are expert horseman,
0:05:03 > 0:05:07famous for striking terror into their enemy's hearts,
0:05:07 > 0:05:10with their ferocity on the battlefield.
0:05:10 > 0:05:12HORSE WHINNIES
0:05:15 > 0:05:18- I think this is the place, Kingy. - Well, I hope so, dude.
0:05:18 > 0:05:20That looks like a Berber horse.
0:05:21 > 0:05:24The Berbers throw annual festivals, called Fantasias,
0:05:24 > 0:05:29where their best riders show off their horsemanship skills.
0:05:29 > 0:05:32It's all about keeping their culture alive.
0:05:32 > 0:05:36Manic horse riding and chicken casserole. What more could we want?
0:05:37 > 0:05:39How important...
0:05:39 > 0:05:42to Morocco is the Berber culture, would you say?
0:05:42 > 0:05:45We have a strong tie to that tradition and culture.
0:05:45 > 0:05:48Fantasia is a traditional exhibition.
0:05:48 > 0:05:50The amazing part is they have to load the rifles,
0:05:50 > 0:05:52or the muskets, on the horses.
0:05:52 > 0:05:54- No!- Yes, it's a powder.- Really?
0:05:54 > 0:05:57So, they're loading muskets and firing them...
0:05:57 > 0:06:00- Yes.- ..and riding a horse at full tilt, as well?- Yes.
0:06:00 > 0:06:03- That's it, yes.- That's incredible. - That is incredible.
0:06:03 > 0:06:06And how important are chickens to the Berbers?
0:06:06 > 0:06:08Chickens are very important to the Berbers,
0:06:08 > 0:06:11because the famous food here with the chickens is tagine.
0:06:11 > 0:06:16- Aha!- So, it's chicken tagine.- With preserved lemons and green olives?
0:06:16 > 0:06:18- Yes.- Traditional. - Yeah, it's very traditional.
0:06:18 > 0:06:19Tasty!
0:06:19 > 0:06:24This troupe are rehearsing for their Fantasia.
0:06:24 > 0:06:28And there's nothing like dressing up in traditional costume and
0:06:28 > 0:06:33galloping across the dessert at full pelt to build up an appetite.
0:06:33 > 0:06:36Well, we can only hope our green olives and lemon chicken tagine,
0:06:36 > 0:06:38dude, hits the spot at lunchtime.
0:06:41 > 0:06:42HE BEATS A RHYTHM
0:06:42 > 0:06:45Which came first, the chicken or the egg?
0:06:45 > 0:06:48Some folks prefer the breast to the leg.
0:06:48 > 0:06:49We are in Moro-cco.
0:06:49 > 0:06:52We're going to cook tagine now. Let's go!
0:06:52 > 0:06:53This is living the dream, isn't it?
0:06:53 > 0:06:56Well, we're in a tent. That's a start.
0:06:56 > 0:06:59- With our friendly Berbers. Hello!- Hello!
0:06:59 > 0:07:02You see, there's nothing wrong with knowing where your meat comes from
0:07:02 > 0:07:06and this is definitely a chicken, on account of, you can tell.
0:07:06 > 0:07:10So, what I'm going to do is just take the head off and then...
0:07:10 > 0:07:13we're going to joint it into eight pieces.
0:07:13 > 0:07:16Tagine cooking is all about the slow and low.
0:07:16 > 0:07:21Making a sumptuously, succulent stew, thanks to the moisture
0:07:21 > 0:07:26collecting in the cone and then dripping back down into the food.
0:07:26 > 0:07:27They don't cost a lot and, trust us,
0:07:27 > 0:07:31even a tough wild chicken like this one turns into delicious
0:07:31 > 0:07:34tender melt-in-the-mouth meat after an hour in the tagine.
0:07:36 > 0:07:40Oh, look at that. Pretty soon, this honey is going to be sweating.
0:07:40 > 0:07:43It's going to be sweating like the French military when the Berbers
0:07:43 > 0:07:47appeared over the hillside and Beau Geste started to get into a panic.
0:07:47 > 0:07:49Now, it's hard to regulate a charcoal brazier,
0:07:49 > 0:07:51but I'm doing my best.
0:07:51 > 0:07:53So, just let that simmer for approximately four days
0:07:53 > 0:07:56until the onions are gently caramelised.
0:07:56 > 0:07:58Meanwhile, a quick belly dance.
0:07:58 > 0:07:59Sugar-boom-boom!
0:08:00 > 0:08:03The tagine is quite a rustic dish, so obviously Mr King's
0:08:03 > 0:08:06abilities won't hinder the dish one little bit.
0:08:06 > 0:08:09Meyer, there's nothing wrong with my abilities.
0:08:09 > 0:08:11The portions are just going to be slightly chuck!
0:08:11 > 0:08:13Thank you very much!
0:08:13 > 0:08:17What we'll do now is put the garlic in. Chopped very finely.
0:08:21 > 0:08:25Now, the first spice we add... is dried ginger.
0:08:26 > 0:08:30- Nice.- Some cloves. I'm just going to break these up a little bit.
0:08:30 > 0:08:32Not too many cloves, because we don't want the tagine
0:08:32 > 0:08:34to taste like the dentist's.
0:08:34 > 0:08:35Cinnamon.
0:08:37 > 0:08:40The sweet spice of Morocco.
0:08:42 > 0:08:46Just a few grinds of this lovely white pepper will do nicely.
0:08:46 > 0:08:48Just give that a stir.
0:08:48 > 0:08:52And just for a moment, let those spices find their way in the world.
0:08:52 > 0:08:54Oh, look at that.
0:08:54 > 0:08:55Nice smell.
0:08:55 > 0:08:56It is, isn't it?
0:08:56 > 0:08:59Now, we're just going to set these onions aside, because Mr King
0:08:59 > 0:09:02is going to brown his chicken.
0:09:02 > 0:09:03Look at that!
0:09:03 > 0:09:06It's just like a beach full of tourists from Stockport
0:09:06 > 0:09:08on an 18-30s on that beach.
0:09:09 > 0:09:10Now...saffron.
0:09:10 > 0:09:14You can soak this saffron in water if you want, before you put it in,
0:09:14 > 0:09:16but we'll just sprinkle it, shall we?
0:09:16 > 0:09:19We've got plenty of saffron and this is good saffron.
0:09:19 > 0:09:21Make sure it goes on the top of the dish,
0:09:21 > 0:09:24because burnt saffron is awful.
0:09:24 > 0:09:25It goes incredibly bitter.
0:09:25 > 0:09:27The onions and the spices are returned
0:09:27 > 0:09:29to the saffron-encrusted chicken.
0:09:29 > 0:09:31Beautiful, beautiful...
0:09:31 > 0:09:32Looking good, mate.
0:09:32 > 0:09:33Yeah.
0:09:33 > 0:09:37And then we pour about 300ml, a good half pint,
0:09:37 > 0:09:39of really good-quality chicken stock on the top.
0:09:39 > 0:09:41Bring that to a gentle simmer,
0:09:41 > 0:09:44put the lid on and just let nature take its course.
0:09:44 > 0:09:49Which is where the genius of the tagine pot design comes into play.
0:09:49 > 0:09:52The tagine is a constant recycling of flavours.
0:09:52 > 0:09:56As the steam rises, it condenses on the cone, runs back in
0:09:56 > 0:09:57and so it goes round.
0:09:57 > 0:10:00For an average chicken at home, I'd say about 45 minutes,
0:10:00 > 0:10:02but really, don't be too pedantic.
0:10:02 > 0:10:05When the chicken is falling off the bone, it's ready to eat.
0:10:05 > 0:10:09It's a strange-looking thing, but it doesn't half work.
0:10:09 > 0:10:11As I said, genius!
0:10:11 > 0:10:13Don't tell the men with guns,
0:10:13 > 0:10:16but it might not actually be a Berber invention.
0:10:17 > 0:10:20The Arabs came from the Middle East to conquer Morocco
0:10:20 > 0:10:23in the seventh century, bringing Islam with them.
0:10:23 > 0:10:25- BRITISH OFFICER:- Giddy-up, lad!
0:10:25 > 0:10:27And it wasn't just religion they brought.
0:10:27 > 0:10:32They came with new spices - ginger, nutmeg and cinnamon.
0:10:32 > 0:10:34Mmm, tasty!
0:10:34 > 0:10:37And it's thought they brought a new way of cooking, too.
0:10:37 > 0:10:40Yeah, you've guessed it - the tagine!
0:10:40 > 0:10:41Tagine?!
0:10:41 > 0:10:45Because the lid meant moisture couldn't escape, it was perfect
0:10:45 > 0:10:49for hot dry places like North Africa, where water was scarce.
0:10:49 > 0:10:51I say, it's flipping hot!
0:10:51 > 0:10:55The Berbers went bonkers for it and the chicken tagine was born.
0:10:55 > 0:10:56Anyone peckish?
0:10:58 > 0:11:00HORSE WHINNIES
0:11:00 > 0:11:01FIERCE CRIES
0:11:03 > 0:11:05SPORADIC CRIES CONTINUE
0:11:17 > 0:11:19Hey, Dave, I know these are only rehearsing,
0:11:19 > 0:11:22but these fellas look pretty hardcore, don't they?
0:11:22 > 0:11:25- The ground shakes, as they get closer.- Yes.
0:11:25 > 0:11:27WHOOPING AND HOOVES POUNDING
0:11:27 > 0:11:28FIERCE CRIES
0:11:35 > 0:11:39- Can you imagine 8,000 of those charging at you?- Yeah.
0:11:39 > 0:11:41- The ground is shaking with five!- Aye.
0:11:41 > 0:11:42It'd be terrifying!
0:11:51 > 0:11:55I'd love to do that, Kingy. I could do that.
0:11:55 > 0:11:57I'd face you across the battlefield.
0:11:57 > 0:12:01Any day, any time, any place, anywhere.
0:12:01 > 0:12:04Right, let's see who is the pluckiest.
0:12:04 > 0:12:08I challenge you to a Berber stand-off. Let's see who is chicken.
0:12:08 > 0:12:13I'm going to face you on the battlefield on my horse at a charge.
0:12:13 > 0:12:15You will break first, I guarantee it.
0:12:17 > 0:12:20I'll never, ever break first, when you're involved.
0:12:20 > 0:12:24- You will. - I will not.- You will.- Never.
0:12:25 > 0:12:28The Berbers may look fierce, but they've never seen
0:12:28 > 0:12:31two northerners squaring up outside a nightclub.
0:12:32 > 0:12:34FIERCE CRIES
0:12:39 > 0:12:45- Right, you!- You son of a camel!- You, you, you...cretinous Cumbrian!
0:12:45 > 0:12:48- You bowl of tagine! - You bowl of decapitated slugs!
0:12:48 > 0:12:51- Look at you, you can't even move! - Yeah, look at that, you broke off!
0:12:51 > 0:12:52Yes!
0:12:52 > 0:12:54We didn't...
0:12:54 > 0:12:57We stood him straight in the eye, didn't move and just thought,
0:12:57 > 0:12:59bring it on, fat lad.
0:12:59 > 0:13:01Brilliant! You were brilliant!
0:13:01 > 0:13:03Didn't even break a sweat, dude.
0:13:03 > 0:13:04- DONKEY HUFFS - Phwooarr!
0:13:04 > 0:13:07Ha! Call yourself a horseman?
0:13:07 > 0:13:10- I saw more movement in the Rock of Gibraltar.- Listen, listen.
0:13:10 > 0:13:12Me and Shadowfax were there,
0:13:12 > 0:13:15- just letting you break like a wave on a rock.- No.
0:13:15 > 0:13:17- Anyway...- Yeah.- The tagine.
0:13:17 > 0:13:20The tagine has been bubbling away for 45 minutes
0:13:20 > 0:13:24and now it's ready for the finishing touches.
0:13:24 > 0:13:27It wouldn't be a chicken, green olive and lemon tagine without
0:13:27 > 0:13:30the green olives and the lemon. This is a preserved lemon.
0:13:30 > 0:13:33- It's been preserved in brine and they are so tasty.- Fabulous.
0:13:33 > 0:13:35And beauty of it is you'll never waste a lemon,
0:13:35 > 0:13:38because it's preserved and pickled.
0:13:38 > 0:13:39Just like my friend here.
0:13:39 > 0:13:42SI GASPS IN OUTRAGE But thereby hangs another tale.
0:13:42 > 0:13:45He said that, didn't he? He said that. Let's have a look.
0:13:45 > 0:13:47Oh, wow! It's bubbling like a good 'un.
0:13:47 > 0:13:50Look at that. And that chicken is just falling off the bone.
0:13:50 > 0:13:54And this is, kind of, the citrus, the high-end flavour.
0:13:54 > 0:13:57- Mm!- And then, you want about 20 green olives.
0:13:57 > 0:14:00BUBBLING
0:14:00 > 0:14:03And just leave that to simmer for another five minutes.
0:14:03 > 0:14:06Some parsley and some coriander...
0:14:06 > 0:14:09I think we've gone quite heavy on the herbs there, mate.
0:14:09 > 0:14:14And just to cut through that green morass, the preserved lemon on top.
0:14:14 > 0:14:17I suspect this may be stronger than they're used to.
0:14:17 > 0:14:18Do you know what I mean?
0:14:18 > 0:14:22- But it's a Hairy Bikers twist, dude. That's what we do.- Well, aye.
0:14:23 > 0:14:27The tagine is as much a part of Berber culture as their stallions
0:14:27 > 0:14:30and a way of cooking a communal dinner in a single pot.
0:14:30 > 0:14:33It's as familiar to these guys as roast chicken is to us,
0:14:33 > 0:14:36so we can only hope it measures up.
0:14:36 > 0:14:39One, two, three...
0:14:39 > 0:14:40boooosh!
0:14:40 > 0:14:41Dig in, lads!
0:14:41 > 0:14:44Tagine is traditionally eaten with flatbread,
0:14:44 > 0:14:46with everyone just diving in.
0:14:47 > 0:14:50- Oh, it's good.- Good?- Yes..
0:14:50 > 0:14:54- Do you think it's better than your wives'?- Right, let's go, Dave.
0:14:54 > 0:14:56LAUGHTER
0:14:56 > 0:14:59- The chicken is so good, isn't it?- Mm!
0:14:59 > 0:15:02Do you know what, Si, it's going down pretty well.
0:15:02 > 0:15:04- It's a nomad's supper, isn't it?- Yeah.
0:15:04 > 0:15:06Just the thing for the end of your journey.
0:15:07 > 0:15:12- Good food, good company... You know, we've had a good laugh.- Brilliant.
0:15:12 > 0:15:14- Absolutely brilliant. What a day!- Yeah.
0:15:14 > 0:15:16Now, I may not understand the lingo, Dave,
0:15:16 > 0:15:18but by the looks on their faces,
0:15:18 > 0:15:20I reckon we've passed the tagine test, you know.
0:15:20 > 0:15:23Thank goodness for that, Kingy.
0:15:23 > 0:15:26I didn't want to end up the wrong end of that stampede.
0:15:27 > 0:15:29CLUCKING
0:15:29 > 0:15:32Before the 1970s, chicken was a luxury here,
0:15:32 > 0:15:34available only to the rich and the royal.
0:15:35 > 0:15:38But I thought it was the most-eaten meat in Morocco?
0:15:38 > 0:15:42It is now, but back in the day, chicken was a rare bird.
0:15:42 > 0:15:44It had to travel a long way to get to Morocco.
0:15:44 > 0:15:46Well, like us.
0:15:46 > 0:15:48Yes, but not on bikes, you great lummox!
0:15:48 > 0:15:51They arrived by boat, landing at one of the two largest Moroccan ports
0:15:51 > 0:15:53on the Mediterranean Sea.
0:15:55 > 0:15:58More specifically, by name, the city of Tetouan.
0:15:58 > 0:16:02- Get your lips around that, Kingy! - It's not easy, dude. It's not easy.
0:16:02 > 0:16:06Over the centuries, everyone, from the Greeks, to the Romans,
0:16:06 > 0:16:10the Arabs, Ottomans and the Europeans, stopped here to trade.
0:16:12 > 0:16:16It's a culinary intersection for the influences and flavours that
0:16:16 > 0:16:19make Moroccan cooking so special.
0:16:19 > 0:16:21It's just a melting pot of yum-yum.
0:16:21 > 0:16:24- Yeah! - LAUGHTER
0:16:24 > 0:16:27While there are supermarkets full of frozen chickens, traditional
0:16:27 > 0:16:33markets like those are still the way many Moroccans buy their birds.
0:16:33 > 0:16:36Oh, yeah, this'll do. Aye, here in the shade.
0:16:36 > 0:16:39- Let's change our togs and go for a dander.- Thank you.
0:16:39 > 0:16:41And the chickens are sold live,
0:16:41 > 0:16:45so you're guaranteed the meat is as fresh as a daisy come dinnertime.
0:16:45 > 0:16:47How do you pick?
0:16:47 > 0:16:49It's not like going to a supermarket and going,
0:16:49 > 0:16:52"I'll have that one in a plastic bag." How do you tell?
0:16:52 > 0:16:54Hinda is a Tetouan local
0:16:54 > 0:16:56and regularly buys her poultry in this market.
0:16:58 > 0:17:00Do you have any tips for buying chickens?
0:17:00 > 0:17:04The right choice make the right dish, at the end.
0:17:04 > 0:17:06So everything depends on the right choice that you make
0:17:06 > 0:17:08at the beginning.
0:17:08 > 0:17:10There are two types of chicken in Morocco.
0:17:10 > 0:17:14The Beldi, which are the colourful free-range birds that have
0:17:14 > 0:17:16been eaten here for centuries.
0:17:16 > 0:17:19And the Rumi, intensively-farmed white birds,
0:17:19 > 0:17:21introduced more recently.
0:17:21 > 0:17:24The Beldi are smaller and have less meat than the Rumi, but their
0:17:24 > 0:17:28free-range flavour means they cost more than three times as much.
0:17:28 > 0:17:32- There is a difference between small ones and the big ones.- Right.- Right.
0:17:32 > 0:17:35Small ones are more delicious, more expensive.
0:17:36 > 0:17:41For example, here, when you touch it, OK, here,
0:17:41 > 0:17:42you feel that it is soft.
0:17:42 > 0:17:45It don't bite you, don't worry.
0:17:45 > 0:17:46- Oh, yes.- It's soft, you see?
0:17:46 > 0:17:49- So when you cook it, it doesn't take hours and hours.- Yeah.
0:17:49 > 0:17:53And even in taste, it's really creamy and, you know, so delicious.
0:17:53 > 0:17:56Here, dude, I think it's the first time I've ever felt up
0:17:56 > 0:17:58a chicken's thigh.
0:17:58 > 0:18:00When you choose, the guy who is working here,
0:18:00 > 0:18:03they take them downstairs, in order to kill them in our way.
0:18:03 > 0:18:08- Maybe you know it as Halal way. - Yes.- They cut the neck...- Right.
0:18:08 > 0:18:10They remove the whole blood from the body.
0:18:10 > 0:18:13They remove everything that is inside,
0:18:13 > 0:18:14because they have to clean it.
0:18:14 > 0:18:18The poultry stalls here are doing a roaring trade.
0:18:18 > 0:18:23It's hard to imagine a time when the markets weren't full of chicken.
0:18:23 > 0:18:27Chickens are thought to have been brought to Morocco by traders
0:18:27 > 0:18:30from the Middle East in the 8th century BC.
0:18:30 > 0:18:34Hello! We come in peace. Chickens, you want to buy?
0:18:34 > 0:18:37For thousands of years, they were kept mainly for their eggs.
0:18:37 > 0:18:39CLUCKING
0:18:39 > 0:18:43Only the rich and the royal could afford to eat the birds themselves.
0:18:43 > 0:18:46Most people made do with occasional lamb or goat.
0:18:46 > 0:18:51- What's for dinner?- But in the 1970s, there was a poultry revolution.
0:18:51 > 0:18:54The government introduced modern, American-style, industrial farming,
0:18:54 > 0:18:59which made chicken cheaper than traditional meats like lamb,
0:18:59 > 0:19:01- goat and beef.- Yee-ha, honey!
0:19:01 > 0:19:04And in just 40 years, it's become Morocco's most eaten meat,
0:19:04 > 0:19:07replacing other meats in many traditional dishes.
0:19:07 > 0:19:09# Da da-da da da! #
0:19:12 > 0:19:16Today, Moroccans eat more than 87 times as much poultry
0:19:16 > 0:19:18as they did in 1970.
0:19:20 > 0:19:25But how come chickens work so well with the famous Moroccan flavours?
0:19:25 > 0:19:28One of the main reasons and, for me, it is the most important,
0:19:28 > 0:19:31is that chicken absorbs a lot of the spices.
0:19:31 > 0:19:34I will be glad to show you and to give you some samples,
0:19:34 > 0:19:37- in order to have more idea how it can become.- Fantastic!
0:19:37 > 0:19:40- Spices!- Spices.- Great.
0:19:45 > 0:19:48- You can smell it from here! - You can smell it, yeah, from here.
0:19:48 > 0:19:50- Nice.- Oh, great!
0:19:53 > 0:19:55Ahh!
0:19:55 > 0:19:57Big whiffs of cumin.
0:19:57 > 0:20:00There's the whole cumin, the ground cumin, the black pepper...
0:20:00 > 0:20:03To us cooks, this is like an artist with his palette.
0:20:03 > 0:20:06Look at that cinnamon bark.
0:20:06 > 0:20:07Wow!
0:20:07 > 0:20:09Wow, no comment.
0:20:09 > 0:20:11Give us a sniff, dude.
0:20:11 > 0:20:13- Nice, yes.- Oh, yeah.
0:20:13 > 0:20:15- It is amazing.- It is amazing.
0:20:15 > 0:20:18These fresh spices haven't been frozen or vacuum-packed,
0:20:18 > 0:20:21so it's like tsunami of aromas.
0:20:21 > 0:20:23Here, dude, did you say Toon Army?
0:20:23 > 0:20:24Oh, I give up!
0:20:25 > 0:20:29- You got the mixture of the salty and the sweet.- Yes.
0:20:29 > 0:20:32- Sweet, you've got the almonds. - Almonds, yeah, for sure.
0:20:32 > 0:20:35Salt, you've got the turmeric. Cinnamon, sweet.
0:20:35 > 0:20:38- And all this is the salt flavours. - Ginger, sweet.- Yeah.
0:20:38 > 0:20:41- But, see, you can always mix the sweet and salty things.- Yeah.
0:20:41 > 0:20:44- Or cooking salt things, yeah. - Well, that's the artistry, isn't it?
0:20:44 > 0:20:45That's the craft.
0:20:45 > 0:20:49If you want to know how taste the right way with the chicken...
0:20:49 > 0:20:52- Yeah.- ..you can do that.
0:20:52 > 0:20:53- Thank you.- OK, thank you.
0:20:53 > 0:20:54Hey, it's brilliant this!
0:20:54 > 0:20:57- It's a culinary journey from heaven, isn't it?- Aye!
0:20:59 > 0:21:02Hinda wants us to meet a type of cook
0:21:02 > 0:21:05with a unique role in Morocco's food history.
0:21:08 > 0:21:11The secrets of the finest Moroccan chicken dishes
0:21:11 > 0:21:14were once only known by the cooks in the king's palaces...
0:21:16 > 0:21:20But that's all changed and, today, they're available to everyone,
0:21:20 > 0:21:23thanks to a type of cook called a dada.
0:21:25 > 0:21:28So, what actually is a dada?
0:21:28 > 0:21:31- Dada is a lady, usually... - Yes.- ..an old lady.
0:21:31 > 0:21:35She's the one who's got the right way to make the dishes,
0:21:35 > 0:21:38in the right way. Like the one that you find in the king's palace...
0:21:38 > 0:21:40- Oh, right.- ..or in the best restaurants in the world.
0:21:40 > 0:21:42She can do it the same.
0:21:42 > 0:21:46- So, we've got the best ingredients, the best cooks...- Yeah.- Fantastic.
0:21:46 > 0:21:47- Not a bad day out.- No.- Yeah!
0:21:49 > 0:21:53This charming courtyard is actually a traditional restaurant.
0:21:53 > 0:21:55Time to meet the head chef.
0:21:56 > 0:22:00- Oh! Beautiful place. - Yeah.- Hello!- Hello!
0:22:00 > 0:22:03- Dave. Ayesha. - This is the dada Ayesha
0:22:03 > 0:22:08- and this is the young dada, Sihan.- Sihan.- Yeah.
0:22:08 > 0:22:13Ayesha is cooking us a Tetouan chicken dish called seffa medfouna.
0:22:13 > 0:22:16It gets its name from the Moroccan word for "hidden",
0:22:16 > 0:22:20as the chicken is served deliciously disguised by its sauce.
0:22:20 > 0:22:22Oh, this is great!
0:22:22 > 0:22:25Will start by putting olive oil - olive oil...
0:22:26 > 0:22:29Do they make seffa all over Morocco?
0:22:29 > 0:22:33Yeah, but originally, the first time they made it, was here at Tetouan.
0:22:33 > 0:22:35The first one was made here.
0:22:35 > 0:22:37It's instinctive food cooking.
0:22:37 > 0:22:39What I love about Moroccans and spice
0:22:39 > 0:22:42- is, there's none of this, "A pinch of that..."- No.
0:22:42 > 0:22:44- Then, "A quarter of a teaspoon..."- Yeah!
0:22:45 > 0:22:48There's a reason Ayesha isn't following a recipe
0:22:48 > 0:22:51or carefully measuring out her spices.
0:22:51 > 0:22:54For centuries, dadas were illiterate slaves
0:22:54 > 0:22:57kept by the royalty to cook for them.
0:22:57 > 0:23:01Because they couldn't read or write, they didn't use recipes.
0:23:01 > 0:23:03Instead, they passed down their knowledge
0:23:03 > 0:23:05from generation to generation...
0:23:05 > 0:23:10..and they became the gatekeepers of Morocco's finest dishes.
0:23:11 > 0:23:13- Ah, saffron!- Saffron!- Yeah.
0:23:15 > 0:23:18- Black pepper and cinnamon... - Yeah, and the cinnamon, of course.
0:23:18 > 0:23:21The cinnamon and ginger help give this dish
0:23:21 > 0:23:24it's sweet-meets-savoury tang that Moroccan cookery is famed for.
0:23:24 > 0:23:26You love your sweet and savoury, don't you?
0:23:26 > 0:23:27- Always have done. - I absolutely love it.
0:23:27 > 0:23:28Absolutely love it.
0:23:28 > 0:23:32- Oh, look!- Chicken absorbs a lot of spices...- Yes.
0:23:32 > 0:23:34So, that's why she must take care
0:23:34 > 0:23:37- of it and put it all over the chicken.- Yeah.
0:23:38 > 0:23:40The chicken is stewed with spiced onions.
0:23:40 > 0:23:44Hinda, how does Ayesha decide on the blend and the mix?
0:23:44 > 0:23:46THEY SPEAK OWN LANGUAGE
0:23:50 > 0:23:53- This is the way that it should be made.- Oh, OK!
0:23:53 > 0:23:54THEY LAUGH
0:23:54 > 0:23:57- This is the secret! There is no other answer!- Yeah...
0:23:57 > 0:24:00Look, there's 500 years have gone into that, you know what I mean?!
0:24:00 > 0:24:02It's a bit of a stupid question, really!
0:24:02 > 0:24:04If you ask her, she will be able to answer,
0:24:04 > 0:24:07because her grandmothers, they do it the same way.
0:24:07 > 0:24:10Seems like the dadas still keep some things close to their chests.
0:24:10 > 0:24:14Why is chicken so important in this part of the world?
0:24:14 > 0:24:16SHE SPEAKS OWN LANGUAGE
0:24:20 > 0:24:24- Before, the high-quality people, they used to eat chicken.- Uh-huh.
0:24:24 > 0:24:29It's a sign of pride and that you are rich, at that time.
0:24:29 > 0:24:32- At that time.- Now, everyone is able to eat chicken.
0:24:32 > 0:24:35SHE SPEAKS OWN LANGUAGE
0:24:35 > 0:24:39In every celebration and every wedding, we must cook chicken.
0:24:39 > 0:24:42- Oh, I can't wait to taste this!- I know!- Yeah.
0:24:42 > 0:24:44Let's get it... Let's get it going! Come on!
0:24:44 > 0:24:45The chicken and spiced onions
0:24:45 > 0:24:49are cooked in a covered pot for 45 minutes.
0:24:49 > 0:24:51Perfect.
0:24:51 > 0:24:54The chicken is served on a bed of couscous, hidden underneath
0:24:54 > 0:24:59a delicious sauce and garnished with pistachios, almonds and sugar.
0:24:59 > 0:25:03- No!- What?- Etiquette.- Yeah?- We don't understand Moroccan etiquette.
0:25:03 > 0:25:08- Wait and learn. Stop being Mr Grabby.- I wasn't. I'm just hungry!
0:25:09 > 0:25:10Oh, yes, indeedy.
0:25:12 > 0:25:15So, Hinda, are there any rules, etiquette, about eating in Morocco?
0:25:15 > 0:25:18Yeah. There are so many.
0:25:18 > 0:25:22You cannot start before all the table is there...
0:25:22 > 0:25:24- OK.- Right.- ..just by respect.
0:25:24 > 0:25:27- And, also, the oldest person should start first.- Mm-hm.
0:25:27 > 0:25:29So, who's oldest?
0:25:29 > 0:25:31But now, it's yours, right?
0:25:31 > 0:25:34THEY SPEAK OWN LANGUAGE
0:25:34 > 0:25:35Bismillah.
0:25:35 > 0:25:37Bismillah, which means... You can start.
0:25:37 > 0:25:41- Uh-huh. - So, who do you think's oldest?
0:25:41 > 0:25:43Both of you are young, so just start!
0:25:43 > 0:25:45THEY LAUGH
0:25:45 > 0:25:47Now, you see, that is Moroccan diplomacy -
0:25:47 > 0:25:48that's what that's called, yes?
0:25:48 > 0:25:51- Right...- This looks wonderful.
0:25:51 > 0:25:54The Moroccan custom means that everyone gets stuck in
0:25:54 > 0:25:56from the main dish.
0:25:56 > 0:25:57No individual plates here.
0:26:05 > 0:26:07That's gorgeous.
0:26:07 > 0:26:08Oh, that's amazing.
0:26:10 > 0:26:12- The balance... - Yeah.- ..is absolutely superb.
0:26:12 > 0:26:14You know, that's the word I was going to use.
0:26:14 > 0:26:18When you taste sweet and savoury, that is perfect.
0:26:18 > 0:26:20- It absolutely is. - And the sticky onions...
0:26:20 > 0:26:23And the salt, though, Dave, as well. There's just a deeply...
0:26:23 > 0:26:25Oh! This is just amazing.
0:26:27 > 0:26:31Thanks to dadas like Ayesha, the scrummy combination
0:26:31 > 0:26:34of chicken and rich spices are now enjoyed by everyone.
0:26:36 > 0:26:38It's a marriage made in heaven,
0:26:38 > 0:26:42but what's the secret to this harmonious relationship?
0:26:42 > 0:26:44Put your science hat on, fella,
0:26:44 > 0:26:48because the answer lies in the anatomy of our feathery friends.
0:26:52 > 0:26:54Chicken is a lean meat...
0:26:54 > 0:26:56I'm so slim!
0:26:57 > 0:27:02..and, as a result, absorbs flavours well, so it loves spice.
0:27:02 > 0:27:03I love you.
0:27:06 > 0:27:09Traditional Moroccan meats, like lamb and goat, are fatty.
0:27:09 > 0:27:11Baa! Who are you calling fat?!
0:27:11 > 0:27:14Consequently, the flavours don't penetrate the meat
0:27:14 > 0:27:16as quickly or easily.
0:27:16 > 0:27:17Ah, shame.
0:27:22 > 0:27:26It's no wonder chicken has become such a hit in Morocco.
0:27:26 > 0:27:29It's the perfect vehicle for the spice flavours.
0:27:31 > 0:27:34And, with the mass production of chicken,
0:27:34 > 0:27:37there's more eggs laid here than ever before.
0:27:38 > 0:27:42Moroccans eat eight times as many eggs today as 40 years ago.
0:27:42 > 0:27:44Sold, like the chickens,
0:27:44 > 0:27:49in markets like this one, in the ancient city of Fez.
0:27:50 > 0:27:53This place used to be the capital city of Morocco,
0:27:53 > 0:27:55when the Arabs ruled the roost here.
0:27:57 > 0:28:01Inside is the Medina - the world's largest medieval market.
0:28:04 > 0:28:07Wow, look at, dude! Look at that Medina! It's awesome!
0:28:07 > 0:28:09It's massive, isn't it?!
0:28:15 > 0:28:17- Oh, wow, look at that! - Look at this gate!
0:28:17 > 0:28:19That's amazing! That's a gate!
0:28:19 > 0:28:21Kingy, look! There's no motorbikes allowed.
0:28:21 > 0:28:24We're going to have to find somewhere to park up.
0:28:24 > 0:28:25That way.
0:28:26 > 0:28:30Well, I guess will have to be the Hairy Walkers in Fez, then, dude.
0:28:30 > 0:28:31This is gorgeous, isn't it?
0:28:31 > 0:28:33You know, I feel like I'm in a film.
0:28:34 > 0:28:38Forget your egg boxes. Eggs are sold individually in the Medina
0:28:38 > 0:28:40and carried around in bags.
0:28:40 > 0:28:44Oh, no - sounds like a recipe for disaster, if you ask me.
0:28:45 > 0:28:47You know what, Kingy?
0:28:47 > 0:28:49I think I've spotted a business opportunity.
0:28:49 > 0:28:50Really? Go on, mucker.
0:28:50 > 0:28:54- Have you noticed how flipping hot it is here?- I have, dude, I have.
0:28:54 > 0:28:57Well, what's the first thing us Brits do
0:28:57 > 0:28:58on a hot, sunny day back home?
0:28:58 > 0:29:00Erm...
0:29:00 > 0:29:02Buy an ice cream!
0:29:02 > 0:29:06You're not wrong, dude, but the locals have clearly acclimatised,
0:29:06 > 0:29:09cos they're quite partial to a steam bath, called a hammam,
0:29:09 > 0:29:10where it's even hotter.
0:29:10 > 0:29:14Hey-hey, as I said - gap in the market, Kingy.
0:29:15 > 0:29:20Why don't we open an ice cream shop next to every single hammam in Fez?
0:29:20 > 0:29:22This could be the answer to outrageous fortunes.
0:29:22 > 0:29:25Tutti-frutti semifreddo ice creamo!
0:29:25 > 0:29:27Exactly, dude, exactly. It's perfect.
0:29:27 > 0:29:30- Come on, then, let's go and get a sweat on. Yeah?- Get in.
0:29:33 > 0:29:36How about a couple of scoops using the local taste
0:29:36 > 0:29:41for sugared rose petals with pistachio nuts and the magic of eggs
0:29:41 > 0:29:45to create a dessert to help our Moroccan chums chill?
0:29:46 > 0:29:49Sha-boom! All the flavours of the mysterious East,
0:29:49 > 0:29:52with Ali Um-Bongo's mystery ices.
0:29:52 > 0:29:54BOTH SING
0:29:56 > 0:29:58Anyway, take these off - it's hot enough.
0:29:58 > 0:30:00It's a bit of mixed emotions, really,
0:30:00 > 0:30:04because if you think about it, we're in a hammam. Yes, it's hot.
0:30:04 > 0:30:07We've got a gas stove - yes, it's hot.
0:30:07 > 0:30:12- And yet, we're going to turn fire into ice.- In a hammam.
0:30:13 > 0:30:16Now, you CAN make ice cream with a machine at home,
0:30:16 > 0:30:18but that's just boring.
0:30:18 > 0:30:21We are going to do it the old-fashioned way -
0:30:21 > 0:30:23which, believe it or not, starts with cooking.
0:30:24 > 0:30:26So, first off, take milk, whole milk -
0:30:26 > 0:30:28- there ain't nothing diet about this...- No.
0:30:28 > 0:30:31..but I tell you what, the weight we're going to lose in here...
0:30:31 > 0:30:33Bring that to temperature.
0:30:33 > 0:30:34Shaboom...
0:30:35 > 0:30:37Now, I've got some sugar here.
0:30:37 > 0:30:41About - just a bit more than half goes in at this point.
0:30:41 > 0:30:44I just want to heat this until the sugar is dissolved.
0:30:44 > 0:30:48Now, we want some finely-ground pistachio nuts.
0:30:48 > 0:30:51The thing is, that has to sit there and just...
0:30:51 > 0:30:54The flavours need to develop over the next hour or so.
0:30:54 > 0:30:56- I tell you what, matey...- What? - You go into the hammam...- Mm-hm.
0:30:56 > 0:30:58..and I'll join you in a few seconds.
0:30:58 > 0:31:00I'll just check everything is safe. Do you know what I mean?
0:31:00 > 0:31:02I don't want to leave a fire on in the bath.
0:31:02 > 0:31:04Why are you not coming in, as well?
0:31:04 > 0:31:06Well, I am!
0:31:06 > 0:31:07I'll be right behind you.
0:31:07 > 0:31:11Yeah, it's another, "Follow me, I'm right behind you," moment, isn't it?
0:31:11 > 0:31:14- I'll always have your back. - That's what worries me.
0:31:14 > 0:31:16- You look good in the kaftan. - Shut up!
0:31:17 > 0:31:19EVIL LAUGHTER
0:31:20 > 0:31:22All right, fellas?
0:31:28 > 0:31:30Traditional Moroccan hammam massage
0:31:30 > 0:31:33is renowned for keeping your joints supple.
0:31:33 > 0:31:37It looks more like a wrestling match to me.
0:31:37 > 0:31:39So, just stretch...
0:31:39 > 0:31:42- Stretch?- And relax. Ay!
0:31:42 > 0:31:44And relax?!
0:31:44 > 0:31:46Look at your face, man!
0:31:46 > 0:31:48That looks like it hurts. What's he doing?
0:31:48 > 0:31:50What do I do, I just lie flat now, do I?
0:31:50 > 0:31:52- Put the towel on your face... - And relax?
0:31:52 > 0:31:55- ..and just forget about everything. - And forget about everything.
0:32:02 > 0:32:03Ugh!
0:32:03 > 0:32:06Ngh!
0:32:06 > 0:32:08I've got a grunter!
0:32:08 > 0:32:09What're you doing?!
0:32:09 > 0:32:11HE GRUNTS
0:32:12 > 0:32:13Ow!
0:32:15 > 0:32:16Dirty - dirty man.
0:32:16 > 0:32:18What do you mean, dirty man?!
0:32:18 > 0:32:20He speaks English, this one.
0:32:20 > 0:32:22Ooh!
0:32:22 > 0:32:24Whaa!
0:32:26 > 0:32:28Oww!
0:32:28 > 0:32:31OOOHHH!
0:32:32 > 0:32:35HE SPLUTTERS
0:32:35 > 0:32:36ALL LAUGH
0:32:43 > 0:32:45Bet that feels great, doesn't it?
0:32:48 > 0:32:49Get out!
0:32:50 > 0:32:53Gah!
0:32:54 > 0:32:55He touched me skin.
0:32:55 > 0:32:57Oh, come on, I were only having a laugh!
0:32:57 > 0:32:58That was disgusting!
0:32:58 > 0:33:01That's going to live with me for the rest of my life, that, now -
0:33:01 > 0:33:02your skin touching my skin
0:33:02 > 0:33:05and our bellies meeting in a cornucopia of belliness.
0:33:05 > 0:33:07Eurgh!
0:33:07 > 0:33:08- Ugh!- Ice cream.
0:33:08 > 0:33:09Ice cream is a custard
0:33:09 > 0:33:13and to make that custard, we're using six eggs.
0:33:13 > 0:33:15So, what we need to do is separate them.
0:33:15 > 0:33:18We need to put egg yolks in here, egg whites in there.
0:33:18 > 0:33:21Egg yolks in here, egg whites in there.
0:33:21 > 0:33:25Egg yolks are the crucial ingredient for ice cream.
0:33:25 > 0:33:28They don't just make it creamier and more delicious,
0:33:28 > 0:33:32but their high fat content stops it melting so quickly.
0:33:32 > 0:33:34- And take care not to get shell in.- Yeah.
0:33:34 > 0:33:37Because you know where eggshell comes from, don't you?
0:33:37 > 0:33:40- You do. And you know it's been, that's for sure.- Ohh!
0:33:40 > 0:33:42Sugar in the egg yolks,
0:33:42 > 0:33:46whisk till a light, fluffy, mousse-like consistency
0:33:49 > 0:33:52Sometimes, you know, I admire your strength.
0:33:52 > 0:33:55We need to get as much air in there as we can
0:33:55 > 0:33:57and that's why we're whisking it like a good 'un.
0:34:00 > 0:34:02- That'll do us, Dave. - That's perfect, mate.
0:34:02 > 0:34:06Now, we strain our pistachio and milk mixture into the yolks...
0:34:07 > 0:34:10And then, transfer everything back into the pan...
0:34:13 > 0:34:16- Look at the colour of that, dude.- Oh, aye.
0:34:16 > 0:34:18- Lovely, that.- That is, that is.
0:34:18 > 0:34:20..and cook it into a custard.
0:34:20 > 0:34:23Just stir this gently. It mustn't split.
0:34:23 > 0:34:26Top tip, though - if it starts to split and curdle,
0:34:26 > 0:34:28stick some cornflour in and it will go back - maybe.
0:34:28 > 0:34:32And, as you can see, the colour is intensifying.
0:34:32 > 0:34:34It actually begins to look like pistachio ice cream.
0:34:34 > 0:34:36That's what you want. Don't overcook it.
0:34:36 > 0:34:42That's a wonderful, thin, but even, custard.
0:34:42 > 0:34:45Now, I can smell gas, so I think I'd better turn that off, Kingy.
0:34:45 > 0:34:46Go on, mate, go on.
0:34:46 > 0:34:51- Whoa!- Phew!- Wahey.
0:34:51 > 0:34:53Now, we have to wait until this cools.
0:34:56 > 0:35:00Give it half an hour, until it's down to room temperature,
0:35:00 > 0:35:02then add the cream.
0:35:02 > 0:35:05Cos it wouldn't be ice cream without the cream.
0:35:05 > 0:35:09Now, this is the important bit, because this is the rose water.
0:35:09 > 0:35:12Rose water is a traditional flavouring
0:35:12 > 0:35:15made from distilling rose petals.
0:35:15 > 0:35:19It's used to and fragrant flavour to all kinds of Moroccan dishes,
0:35:19 > 0:35:22so it will give our ice cream a local edge.
0:35:22 > 0:35:24Rose waters always vary in strength,
0:35:24 > 0:35:28so, the best thing to do is have a little shemozzle of it first...
0:35:29 > 0:35:31Mm.
0:35:31 > 0:35:33It's really, really quite light, this, Dave.
0:35:33 > 0:35:36You do have the taste buds of an angel.
0:35:36 > 0:35:38Right, let's make ice cream!
0:35:38 > 0:35:41This plastic contraption uses the same method
0:35:41 > 0:35:44mentioned in the first-ever ice cream recipe,
0:35:44 > 0:35:47published in Britain in 1718.
0:35:47 > 0:35:52We pour the mixture into the ball.
0:35:53 > 0:35:57- BOTH CHANT:- Oh, frozen ball...
0:35:57 > 0:36:01- Ohh... - ..of ice cream making hammamness...
0:36:01 > 0:36:05- what will you bring to our cone?- Ohh...
0:36:05 > 0:36:07Ohh...
0:36:07 > 0:36:10Put the lid on. HE MIMICS PNEUMATIC LOCK
0:36:10 > 0:36:12think it's the heat, dude, I think the heat.
0:36:12 > 0:36:14- Drives you mad, doesn't it? - It does. I've gone a bit bonkers.
0:36:14 > 0:36:16Right, check that it's on. Invert...
0:36:16 > 0:36:18HE MIMICS ROBOTICS
0:36:18 > 0:36:20- Oh...- Now, in here, pack it with ice.
0:36:20 > 0:36:23Oh, that ice feels lovely.
0:36:23 > 0:36:25Oh, Kingy, I could just put myself in it.
0:36:27 > 0:36:28Oh, that's lovely cold!
0:36:30 > 0:36:31Salt.
0:36:31 > 0:36:33Something kind of magically happens between the salt and the ice
0:36:33 > 0:36:36that speeds down the freezing process.
0:36:36 > 0:36:39But the good thing about this device is you can make ice cream
0:36:39 > 0:36:41and have fun at the same time!
0:36:41 > 0:36:43- Yeah, you can! - You can do your work-out!
0:36:43 > 0:36:47Really catchy, in a hammam, in the middle of Fez.
0:36:47 > 0:36:48THEY CHANT
0:36:48 > 0:36:49To you!
0:36:49 > 0:36:51THEY CHANT
0:36:53 > 0:36:55Whoa!
0:36:55 > 0:36:56Fun with the boys!
0:36:59 > 0:37:01Keep this up for 15 minutes
0:37:01 > 0:37:06and you may well lose enough calories to enjoy the ice cream.
0:37:06 > 0:37:07THEY CHANT
0:37:10 > 0:37:11That's ready.
0:37:11 > 0:37:12THEY PANT
0:37:12 > 0:37:14Oh, let's have a look.
0:37:14 > 0:37:16Go on, mate.
0:37:16 > 0:37:18- It ice cream!- It is!
0:37:18 > 0:37:19- Come on, Kingy.- Right.
0:37:22 > 0:37:24Look at that.
0:37:25 > 0:37:27You see? You can make ice cream in a hammam.
0:37:29 > 0:37:32Sugared rose petals add to the local fragrance.
0:37:32 > 0:37:36The crushed pistachios and a drizzle of pistachio puree
0:37:36 > 0:37:39finishes off the coolest dessert in town.
0:37:40 > 0:37:42All I can say is...
0:37:42 > 0:37:45- you want that, don't you? - You do, don't you?- You do.
0:37:45 > 0:37:49And, if you're as hot as us, you'd want it even more.
0:37:49 > 0:37:53I can't wait to try it out on our perspiring pals in the steam room.
0:37:54 > 0:37:55- ALL:- Cheers!
0:37:55 > 0:37:57Bismillah.
0:37:59 > 0:38:01Mm!
0:38:01 > 0:38:02Very, very good.
0:38:02 > 0:38:04- I love.- It's good!
0:38:06 > 0:38:09Who needs to go to the pub with your mates,
0:38:09 > 0:38:13when you go down to your local hammam and bond over an ice cream?
0:38:13 > 0:38:15Well, there's nowt strange about that, mate.
0:38:15 > 0:38:18To be honest, I'd have expected a place like this
0:38:18 > 0:38:21to be full of women, not men.
0:38:21 > 0:38:23This way, dude.
0:38:23 > 0:38:25In Morocco, the women hang out together.
0:38:25 > 0:38:28And guess what? They like to bond over chicken.
0:38:31 > 0:38:32It's like entering a harem!
0:38:34 > 0:38:37- Hello.- Hello!- Hello, I'm Dave. - Hi, Dave. Hi, Si.
0:38:37 > 0:38:39- Hi!- Welcome.- Thank you.
0:38:39 > 0:38:41Ooh, hello!
0:38:41 > 0:38:44- Hello!- Hello, ladies. Hello!
0:38:44 > 0:38:47THEY ULULATE
0:38:49 > 0:38:51I feel like I'm in the Moroccan Beatles
0:38:51 > 0:38:53with a reception like this, Kingy.
0:38:53 > 0:38:55That's a traditional song to welcome people.
0:38:55 > 0:38:58- To welcome people in the house? - Yeah, exactly, yeah.- How wonderful.
0:38:58 > 0:39:00- Did you like it?- Yes!
0:39:00 > 0:39:02Oh, it's nice!
0:39:03 > 0:39:05This is a henna party.
0:39:05 > 0:39:07It's a bit like a hen party,
0:39:07 > 0:39:11as it's traditionally held before major celebrations like weddings.
0:39:12 > 0:39:15The highlight of the evening is a chicken mhamer,
0:39:15 > 0:39:19a dish typically eaten on occasions like this.
0:39:19 > 0:39:23But, before the food, these parties are about the good old chinwag
0:39:23 > 0:39:26and the art of beautiful temporary henna tattoos.
0:39:27 > 0:39:29Do men come to henna parties?
0:39:29 > 0:39:32- Er, no.- Just women. No more men.
0:39:32 > 0:39:34So, we're very privileged to be here, then?
0:39:34 > 0:39:37- Exactly.- Just to see.- Just to see.
0:39:37 > 0:39:39It's like an exception, today.
0:39:39 > 0:39:41- Ooh, thank you!- I must say, I'm completely fascinated...- I know.
0:39:41 > 0:39:44..at the actual artistry going into that.
0:39:44 > 0:39:45Yeah, you can go and see.
0:39:45 > 0:39:47- Can we sit here? - Yeah, it's beautiful.
0:39:47 > 0:39:48Can we sit?
0:39:48 > 0:39:50Hello, hello. Wow!
0:39:50 > 0:39:54Henna dye is made from the powdered leaves of the henna tree.
0:39:54 > 0:39:55It's a tradition
0:39:55 > 0:39:58across North Africa, the Middle East and South Asia
0:39:58 > 0:40:00for women to decorate themselves
0:40:00 > 0:40:02for big events, like weddings.
0:40:02 > 0:40:04- It's absolutely amazing.- Yeah.
0:40:04 > 0:40:08- How long does it take to dry? - Between a half hour and an hour.
0:40:08 > 0:40:12- And how long would the henna tattoo last?- Two weeks.
0:40:12 > 0:40:15- Two to three weeks. - Two to three weeks.
0:40:15 > 0:40:18- I can't get over how quickly... - It's absolutely amazing.
0:40:24 > 0:40:26And waiting for the tattoos to dry
0:40:26 > 0:40:29is the perfect opportunity for some multi-skilling.
0:40:29 > 0:40:33Do you think the ladies would like some help in the kitchen
0:40:33 > 0:40:35with the meal? Could we help the ladies, the dadas?
0:40:35 > 0:40:38- Of course, let's go. - I think we should.
0:40:38 > 0:40:41The mhamer is a chicken speciality,
0:40:41 > 0:40:44once only eaten on occasions like these.
0:40:46 > 0:40:48Its name means reddish in Arabic
0:40:48 > 0:40:52and the spices that help give it its colour tell the story of an
0:40:52 > 0:40:55essential influence on Moroccan cooking.
0:40:58 > 0:41:01And who better to show us how than a dada?
0:41:02 > 0:41:07- The most important person, the dada.- Oh.- We know about dadas.
0:41:07 > 0:41:09Exactly, so the dadas are our mums.
0:41:09 > 0:41:12- Aw.- It's your mums. Yeah, yeah, it's true.
0:41:12 > 0:41:15So what's the first thing in the chicken mhamer?
0:41:15 > 0:41:16So she's putting the sauce.
0:41:16 > 0:41:19She's doing it, like, all over the chicken.
0:41:19 > 0:41:21- Smells fantastic.- That's why it looks really tasty.
0:41:21 > 0:41:25- Yeah.- We're talking about details.- Yes.- Yeah.
0:41:25 > 0:41:30- What's in the sauce?- She put salt, pepper, onions, garlic,
0:41:30 > 0:41:34- powder saffron, the ginger, oil and olive oil.- Yeah, OK.
0:41:34 > 0:41:37Almost everything. They mix everything.
0:41:37 > 0:41:42So she's putting, like, the sauce on the chicken.
0:41:42 > 0:41:46And after that, she is going to put the parsley with the coriander,
0:41:46 > 0:41:50- the whole of it.- Yeah. - OK? And then, olive oil.
0:41:52 > 0:41:55- Love the onions.- This is onions. Aw, that smells good.
0:41:58 > 0:41:59Now, I'm getting hungry.
0:42:02 > 0:42:07She's going to take a spoon of saffron. Powdered saffron, yeah?
0:42:08 > 0:42:14Powdered saffron, or even paprika, is absolutely vital to the mhamer.
0:42:14 > 0:42:20They help create the dish's reddish tinge that gives it its name.
0:42:20 > 0:42:24Both these spices came to Morocco from Spain in medieval times.
0:42:24 > 0:42:27With the Strait of Gibraltar being only nine miles wide,
0:42:27 > 0:42:31Spanish flavours have a big influence on Moroccan cooking.
0:42:31 > 0:42:34Ginger and black pepper finish off the mix.
0:42:34 > 0:42:38Then, it goes on the heat to stew for three quarters of an hour.
0:42:38 > 0:42:42Do you know what? I reckon 45 minutes is just the right time
0:42:42 > 0:42:45- for you to have a tattoo.- I'm getting quite excited about this,
0:42:45 > 0:42:47it's quite good. I'll have to get my leg out.
0:42:47 > 0:42:49I'm not entirely sur...
0:42:49 > 0:42:53Hello. Could I have a henna tattoo, please?
0:42:54 > 0:42:57Which one? This leg or this leg. Which leg? This one.
0:42:59 > 0:43:03- Just one moment, I make things easy.- What are you doing?
0:43:03 > 0:43:07- What are you doing? - Here, there you are.
0:43:07 > 0:43:08There.
0:43:11 > 0:43:13Hold on a minute.
0:43:15 > 0:43:17- Now, push.- Ow!
0:43:30 > 0:43:34- I can't see it.- It looks good. You can...- Oh, it is.
0:43:34 > 0:43:38- What is it?- It's going to bring you money, health and happiness.
0:43:38 > 0:43:42- Money, health and happiness.- Of course.- Can I just bring you back
0:43:42 > 0:43:44- to reality?- OK.- The chicken's done.
0:43:49 > 0:43:53The mhamer may have finished stewing but that's just half the story.
0:43:58 > 0:44:03- Wow. I was not expecting that. - No, so, basically, you've cooked
0:44:03 > 0:44:06- and stewed it and, now, you fry it.- Exactly.
0:44:07 > 0:44:09- This is genius.- It is, isn't it? We've heard of Kentucky
0:44:09 > 0:44:12Fried Chicken. This is Moroccan fried chicken.
0:44:12 > 0:44:14- Look at the colour! It's perfect. - You see the colour?
0:44:15 > 0:44:18Oh, dada, whoar, amazing.
0:44:20 > 0:44:22- We love you, dada.- We definitely do.
0:44:24 > 0:44:28- Wow.- That's so good.- That colour is perfect, isn't it?.
0:44:28 > 0:44:30- It's a perfect colour. - That is, isn't it?
0:44:30 > 0:44:32- Oh, wow.- Oh.
0:44:32 > 0:44:33Oh.
0:44:34 > 0:44:36Superb.
0:44:36 > 0:44:38How wonderful.
0:44:38 > 0:44:42And is the sauce, is that the liquid that was left when the
0:44:42 > 0:44:44chickens were cooked in the pan?
0:44:44 > 0:44:47Exactly. And it's really, really, really good.
0:44:47 > 0:44:51So, all those onions and the oils, that's all reduced to that.
0:44:51 > 0:44:55- And the spice.- Yeah.- It has a lot of ingredients.- A lot of flavours.
0:44:55 > 0:44:56- A lot of spices.- Wow.
0:44:56 > 0:45:00- Dada, thank you very much. - Thank you, dada.
0:45:00 > 0:45:02- Thank you, dada.- Thank you.
0:45:12 > 0:45:15How great, though. You come for a Moroccans' girl night,
0:45:15 > 0:45:17you get a wonderful recipe, you have great food
0:45:17 > 0:45:19and you go home with a tattoo.
0:45:19 > 0:45:22- It's genius.- Now, that's what I call a night in.
0:45:28 > 0:45:32Oh, they're wonderful. Chicken juices, the liver.
0:45:32 > 0:45:34- That is good.- Oh, wow.
0:45:35 > 0:45:39It unctuous. It's tasty, it's sweet, it's savoury.
0:45:39 > 0:45:41It's got everything it should have and all the goodness
0:45:41 > 0:45:43and the flavour of the chickens.
0:45:43 > 0:45:49- Amazing.- Look at him.- It is amazing. - You know, I think if you're the sort
0:45:49 > 0:45:52of person who likes super-tasty, juicy chicken
0:45:52 > 0:45:54but with a mega-crispy skin,
0:45:54 > 0:45:56- then this is one for you, isn't it?- Definitely.
0:46:08 > 0:46:10- I love the people of Fez. They're lovely.- Yeah, me too.
0:46:10 > 0:46:13I reckon what we should do is to cook one of their favourite meals,
0:46:13 > 0:46:16as a, kind of, thank you, before we leave this city.
0:46:16 > 0:46:19You know what? That's not a bad idea, you know, mate.
0:46:21 > 0:46:25The time has come, Kingy, to throw our own party - Hairy Bikers-style.
0:46:28 > 0:46:31And when you want to treat your nearest and dearest
0:46:31 > 0:46:32to something special in Fez,
0:46:32 > 0:46:36you cook this city's signature dish - bastilla.
0:46:40 > 0:46:43It's a pie that brings together all the influences that make
0:46:43 > 0:46:45Moroccan cooking so unique.
0:46:47 > 0:46:50Spices from Arabia and influences from Spain,
0:46:50 > 0:46:52where this dish was conceived,
0:46:52 > 0:46:58help create that sweet and savoury Moroccan trademark taste.
0:46:58 > 0:47:02We're holding our party in a traditional Moroccan guesthouse,
0:47:02 > 0:47:03called a riad.
0:47:06 > 0:47:11- Oh, look, it's magnificent.- I see they've had the painters in.- Yep.
0:47:11 > 0:47:14- I love what you've done to this place.- Thanks, dude. Thanks, yeah.
0:47:14 > 0:47:15- Yeah.- Nice.
0:47:15 > 0:47:19We're inviting round some of our new-found Fez friends
0:47:19 > 0:47:22and treating them to a blistering bastilla.
0:47:22 > 0:47:24What we need to do first is to joint the chicken
0:47:24 > 0:47:26and we need to fry it on the bone.
0:47:26 > 0:47:28We just want the chicken meat, so it doesn't have to be fancy.
0:47:28 > 0:47:30No, and the reason that we're frying it on the bone,
0:47:30 > 0:47:33it's just a bit more flavour.
0:47:33 > 0:47:34Now, we need to cut the big onions.
0:47:34 > 0:47:38These are quite small, so I may use three.
0:47:38 > 0:47:39Once the chicken's browned,
0:47:39 > 0:47:42we can get started on the rest of the filling.
0:47:42 > 0:47:45Right, onion. Two big 'uns or three little 'uns.
0:47:45 > 0:47:46I've got a mixture of red and white there,
0:47:46 > 0:47:48but it's just what I got in the market.
0:47:48 > 0:47:50I'm going to put some salt in this, Dave,
0:47:50 > 0:47:52cos it helps caramelise and it helps stickiness,
0:47:52 > 0:47:55cos it draws all the acidity and sugar.
0:47:55 > 0:47:56A little bit of salt.
0:47:56 > 0:47:58- Draws the moisture out, doesn't it?- Exactly that.
0:47:58 > 0:48:01And it's important to sweat the onions down slowly,
0:48:01 > 0:48:03so you don't burn them.
0:48:03 > 0:48:05You know, the flavours we've come across, we're familiar with
0:48:05 > 0:48:08quite a lot of them, but I think we understand them more than ever now.
0:48:08 > 0:48:10I think what's been very interesting about learning about it
0:48:10 > 0:48:12is the alchemy and the balance
0:48:12 > 0:48:15between "that's salty, that's sweet, that's savoury".
0:48:15 > 0:48:16- Fabulous.- Yeah.
0:48:20 > 0:48:22Right, let's pop the garlic in.
0:48:24 > 0:48:27And at this point, we can also add the spices.
0:48:27 > 0:48:29Big spoonful of dried ginger.
0:48:29 > 0:48:31Oh!
0:48:31 > 0:48:33So citrus, as well, isn't it? It's lovely.
0:48:33 > 0:48:35Turmeric.
0:48:35 > 0:48:37Turmeric's really good for your skin and skin conditions.
0:48:37 > 0:48:39It also cools down your system.
0:48:39 > 0:48:41And some cinnamon.
0:48:47 > 0:48:49And the saffron.
0:48:49 > 0:48:51A pinch of.
0:48:51 > 0:48:52And just crumble it up.
0:48:53 > 0:48:56- More. More.- Steady. - More.- Steady. Steady.
0:48:56 > 0:48:58I love saffron.
0:48:58 > 0:49:01- Keith Floyd loved saffron. - Yeah, well...- Keith is always right.
0:49:01 > 0:49:02Get away with it.
0:49:02 > 0:49:04And just cook that off for a couple of minutes
0:49:04 > 0:49:06and you'll start to smell those wonderful spices.
0:49:06 > 0:49:09- They are so fresh here, aren't they?- Oh, aye.
0:49:09 > 0:49:12With the onions sweated down and beginning to caramelise,
0:49:12 > 0:49:14back in goes the chicken.
0:49:14 > 0:49:16Alakazam!
0:49:22 > 0:49:24Give it a coating, you know.
0:49:25 > 0:49:30Right, you want 500ml of stock
0:49:30 > 0:49:34and then you leave it for half an hour with the lid on...
0:49:34 > 0:49:38And it's cooked when the chicken's fallen off the bone.
0:49:38 > 0:49:39Once the chicken's done,
0:49:39 > 0:49:43we strip all the meat and discard the bones,
0:49:43 > 0:49:45but the spicy onions and chicken
0:49:45 > 0:49:49are only half the story of the bastilla's filling.
0:49:49 > 0:49:51Whisk three eggs and add to the onions and the stock
0:49:51 > 0:49:54the chicken has been cooking in.
0:49:54 > 0:49:56Here we go.
0:49:56 > 0:49:59And it's just going to be like the most silly scrambled,
0:49:59 > 0:50:02sloppy, scrambled eggs you've ever seen, but that's what you want.
0:50:02 > 0:50:05This dish truly is where chicken meets egg.
0:50:05 > 0:50:08Now, to this, I'm putting in 75g -
0:50:08 > 0:50:11it can either be chopped pistachio nuts or almonds.
0:50:11 > 0:50:13Now, here, it would be almonds but, you know,
0:50:13 > 0:50:17a bit of controversial here, I'm going to pop in my pistachios,
0:50:17 > 0:50:20basically cos we had a load left over from the ice cream!
0:50:20 > 0:50:24So already, we've got sweet and savoury building up here.
0:50:24 > 0:50:26But I haven't finished yet.
0:50:26 > 0:50:29Some chopped dates add to the sweetness.
0:50:31 > 0:50:33And now for my top-end notes,
0:50:33 > 0:50:36a good teaspoon of orange zest.
0:50:36 > 0:50:40Zest's brilliant. Lemon, orange, it contains all the essential oils.
0:50:40 > 0:50:43Don't go too far, don't grind the pith into the dish,
0:50:43 > 0:50:46the yellow bit, or it'll be sour.
0:50:46 > 0:50:47Oh!
0:50:49 > 0:50:52Right, so we sling the chicken in.
0:50:54 > 0:50:55- Can I have a bit?- Yeah.
0:50:58 > 0:51:00- Lush, isn't it?- Yeah.
0:51:05 > 0:51:08One thing we are missing,
0:51:08 > 0:51:10it's warqa pastry.
0:51:10 > 0:51:13At home, you can use filo pastry and that's what we'd recommend,
0:51:13 > 0:51:14cos you can buy it and it's easy.
0:51:14 > 0:51:17But we couldn't do that now with filo pastry.
0:51:17 > 0:51:20We've got to use warqa pastry, which is the local, indigenous pastry,
0:51:20 > 0:51:23made by ladies in the market. It's a fiddle to make.
0:51:23 > 0:51:26Let's go and try and find somebody to show us how to make it.
0:51:26 > 0:51:28Then, we'll come back and we'll show you.
0:51:35 > 0:51:37Look at this roof, dude.
0:51:37 > 0:51:39The ancient Medina of Fez. How beautiful.
0:51:42 > 0:51:46Warqa pastry is unique to Morocco.
0:51:46 > 0:51:48It's one of the thinnest in the world,
0:51:48 > 0:51:50even thinner than filo pastry.
0:51:50 > 0:51:53The ingredients are simple - flour, oil and water -
0:51:53 > 0:51:57and it's made on a simple heated metal plate.
0:51:57 > 0:51:59- Do you get burned hands?- Yeah.
0:51:59 > 0:52:00Gosh.
0:52:00 > 0:52:02Looks like a piece of cake, Kingy.
0:52:04 > 0:52:06All you do is, you see,
0:52:06 > 0:52:09they call it warqa pastry because the trick is you just whack it on.
0:52:16 > 0:52:17Ah!
0:52:18 > 0:52:20- Is it hot?- No, it's fine.
0:52:28 > 0:52:31- I have to say... - FATIMA SPEAKS OWN LANGUAGE
0:52:31 > 0:52:35..Fatima's there. Fatima... It's everywhere, man.
0:52:35 > 0:52:36You have a go.
0:52:37 > 0:52:39This is Mr King,
0:52:39 > 0:52:42demonstrating how to put a string vest on a jellyfish...
0:52:43 > 0:52:45..whilst covered in oil.
0:52:47 > 0:52:48Ah, it's a twist.
0:52:48 > 0:52:49It's a twist, Kingy.
0:52:49 > 0:52:51See, she didn't tell me that.
0:52:54 > 0:52:55Oh!
0:52:55 > 0:52:56Oh!
0:52:56 > 0:52:59No, it's not, man. Your dabbing it.
0:52:59 > 0:53:00Oh!
0:53:01 > 0:53:03Oh!
0:53:03 > 0:53:06Oh-oh!
0:53:06 > 0:53:07Ooh!
0:53:09 > 0:53:11That's too thick.
0:53:11 > 0:53:12Oh!
0:53:17 > 0:53:18Ooh!
0:53:18 > 0:53:20Yaagh! Waagh!
0:53:20 > 0:53:21Oh!
0:53:21 > 0:53:22Yaagh!
0:53:24 > 0:53:25Oh!
0:53:25 > 0:53:26Mine made the tray!
0:53:29 > 0:53:33- Yes, the sympathy vote. - I'm not gloating.- No.- No.
0:53:33 > 0:53:37I'll tell you what, if I did that another 433,000 times, I'd be mint.
0:53:39 > 0:53:41I think we have what we need for our bastilla.
0:53:41 > 0:53:43We have some of the most wonderful handmade pastry,
0:53:43 > 0:53:46but some things are best left to the professionals.
0:53:50 > 0:53:53It doesn't do it like that when you try it, though. That's the thing.
0:53:53 > 0:53:55- It looks easy at home, but it's not.- It's not.
0:53:59 > 0:54:02Armed with our warqa, we layer up four sheets of the pastry,
0:54:02 > 0:54:04each with a brushing of egg yolk.
0:54:08 > 0:54:10Then, in goes the chicken filling.
0:54:14 > 0:54:15There we are.
0:54:17 > 0:54:19One filled bastilla.
0:54:19 > 0:54:22Now, what we do is, we begin to roll it up.
0:54:22 > 0:54:26So, take the warqa and fold it in.
0:54:29 > 0:54:33- We don't want holes in this one.- Look at that.
0:54:33 > 0:54:35Just whack your warqa on
0:54:35 > 0:54:36and tuck it underneath,
0:54:36 > 0:54:38like so.
0:54:38 > 0:54:40All you have to do is pop that into a pre-heated oven,
0:54:40 > 0:54:42180 degrees Celsius for a fan oven,
0:54:42 > 0:54:45for about 30 minutes, until heated through and golden.
0:54:47 > 0:54:49Beautiful. To the kitchen.
0:54:50 > 0:54:52The bastilla bakes for 30 minutes
0:54:52 > 0:54:55and it wouldn't be Moroccan without a sweet touch,
0:54:55 > 0:54:57to match its savoury tang.
0:55:00 > 0:55:02On go delicious local almonds,
0:55:02 > 0:55:05cinnamon and sugar.
0:55:05 > 0:55:07The thing we've got here with this one, it's chicken,
0:55:07 > 0:55:10it's egg and it's, kind of...
0:55:10 > 0:55:13it couldn't be any more, kind of, representative of Morocco,
0:55:13 > 0:55:15you know, than anything else.
0:55:15 > 0:55:18- And the final flourish... - Beautiful.- ..grated orange zest.
0:55:21 > 0:55:24The result is a thing of Moroccan beauty.
0:55:24 > 0:55:26A painstaking dish to prepare,
0:55:26 > 0:55:29but one fit for a fiesta.
0:55:29 > 0:55:30Shall we?
0:55:30 > 0:55:33- After you.- To the guests.
0:55:36 > 0:55:39We've invited some of our new friends along
0:55:39 > 0:55:42and what party would be complete without music?
0:55:42 > 0:55:43Take it away, lads.
0:55:43 > 0:55:44SINGING
0:55:47 > 0:55:49This music is hugely popular here.
0:55:49 > 0:55:51It's called a Gnawa band.
0:55:51 > 0:55:53They chant ancient spiritual rhymes
0:55:53 > 0:55:55over really quite groovy rhythms.
0:55:58 > 0:56:00Hello!
0:56:00 > 0:56:02Excuse me. Hello. Hello.
0:56:03 > 0:56:08- We love bastilla.- Well, this is our version, so we hope you like it.
0:56:08 > 0:56:10Thank you. Thank you.
0:56:10 > 0:56:12Bon appetit, everybody.
0:56:12 > 0:56:14Thank you. Thank you.
0:56:14 > 0:56:16We'll whack that one between us.
0:56:16 > 0:56:17Do you like it?
0:56:17 > 0:56:19LAUGHTER
0:56:19 > 0:56:21- Very good.- Thank you.
0:56:21 > 0:56:24- It's very... - And it's good? You like it?
0:56:24 > 0:56:26THEY SPEAK OWN LANGUAGE
0:56:28 > 0:56:29SINGING
0:56:33 > 0:56:36- I think that went down quite well, don't you?- It did. It did.
0:56:36 > 0:56:37Do you know what it is? It's tradition here.
0:56:37 > 0:56:41Real old-fashioned values. That, for me, is the thing.
0:56:41 > 0:56:44It's that blend of cultures where the people meet,
0:56:44 > 0:56:48the food meets and, over 500 years, there's magic on a plate.
0:56:48 > 0:56:49Absolutely.
0:56:49 > 0:56:52- And that is alchemy.- Aye.
0:56:55 > 0:56:56You dancing, dude?
0:56:56 > 0:56:59- You asking, handsome?- Well, I am.
0:56:59 > 0:57:01It'd be rude not to, wouldn't it?
0:57:08 > 0:57:09HE SHRIEKS
0:57:13 > 0:57:15THEY LAUGH
0:57:20 > 0:57:22Next time, we're in America.
0:57:22 > 0:57:25Hey-hey! Living the dream, Kingy!
0:57:27 > 0:57:29We discover the chickeny, eggy goodness
0:57:29 > 0:57:33at the heart of the USA's gastronomic DNA.
0:57:33 > 0:57:36- Yee-ha!- Ho-ho!
0:57:36 > 0:57:39Who ever thought you could have such an adventure with chicken?
0:57:41 > 0:57:43These are a true taste of America.
0:57:43 > 0:57:45Crispy.
0:57:45 > 0:57:47- This is perfectly, perfectly cooked.- Yeah.
0:57:47 > 0:57:49Have a nice day, y'all.
0:57:55 > 0:57:57MUSIC: The Birdie Song by The Tweets
0:58:01 > 0:58:04See, this is the problem about doing the Chicken Dance.
0:58:11 > 0:58:13Please, God, let this stop soon.
0:58:14 > 0:58:15LAUGHTER
0:58:28 > 0:58:29Oh, look. Him's off.
0:58:30 > 0:58:32The old wing-walker.
0:58:39 > 0:58:40OK.
0:58:40 > 0:58:42DONKEY BRAYS
0:58:42 > 0:58:45Look! Look! Dave, the donkey's joining in.
0:58:46 > 0:58:47Oh, goodness.
0:58:47 > 0:58:49- MAN:- Thank you very much.
0:58:49 > 0:58:50- Thank you.- Thank you!