Cooking with Chris: A Global Culinary Journey Begins in Morocco

• “Cooking with Chris” follows Hilton President & CEO Chris Nassetta in the kitchen, bringing his personal love of cooking into hotels around the world
• In Morocco, he learns how to make chicken tagine alongside the hotel’s chefs
• The story is driven by his connection with the people who make hospitality happen every day and offers a behind-the-scenes look at how food and culture come together inside Hilton hotels
• Each episode is shaped by a different destination, reflecting the place, its food, and the teams behind the stay

Food brings people together. Every delicious dish tells its own story as it bridges cultures and speaks to time-honored traditions. For lovers of travel, biting into the authentic dishes of a region is often a top priority. Sharing in this passion for cultural culinary creations is Chris Nassetta, president & CEO, Hilton.

In Cooking with Chris, a new global video series, Chris meets the talented chefs behind some of Hilton’s most memorable dining experiences around the world. This culinary journey blends travel, culture, and connection, and along the way, he trades stories, techniques, and a genuine love of cooking as he learns to prepare a signature local dish at each destination.

The series begins in Morocco, where Chris finds himself at Conrad Rabat Arzana. Here, he rolls up his sleeves alongside Executive Sous Chef Adil Limi to take on a dish steeped in history: traditional chicken tagine. Dating back more than 2,000 years, tagine is both a recipe and a method of slow cooking in a clay pot designed to capture and intensify flavor using only the natural juices of its ingredients. It’s a dish born of necessity, perfected over generations, and deeply rooted in Moroccan culture.

Watch as the two cook side by side and share stories of their own family traditions. The result is a beautifully made dish where preserved lemons and Taliouine saffron offer a balance between citrusy brightness and rich Moroccan spices in a fragrant, silky sauce, all crafted with care and served with a side of laughter.

Wanting to experience a tagine for yourself? Bring a taste of Morocco into your own home using the recipe below.

Free-range Chicken Tagine with Preserved Lemon & Taliouine Saffron

Serves 4

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Ingredients

• 1 free-range chicken (1.2–1.5 kg), cut into pieces 
• 2 preserved lemons 
• 2 large onions, thinly sliced 
• 3 garlic cloves 
• 1 small bunch of fresh parsley 
• 1 small bunch of fresh coriander (cilantro) 
• 80 ml olive oil 
• 1/2 teaspoon ground ginger 
• 1/2 teaspoon turmeric 
• A pinch of Taliouine saffron 
• Salt and pepper 
• A handful of green olives (optional) 
• 200 ml water

Directions

1. In a large bowl, mix the olive oil, crushed garlic, ground ginger, turmeric, saffron (infused in a little warm water), salt and pepper.
2. Add the chicken and coat it thoroughly with the mixture. If possible, let it marinate for 30 minutes.
3. In a tagine or casserole, place the sliced onions at the bottom. Add the chicken pieces along with the marinade, pour in the water, and sprinkle with chopped parsley and coriander.
4. Cover and cook over low heat for 35 minutes. 
5. Add the preserved lemons: Cut the preserved lemons into quarters. Remove the pulp if it is very salty. Add to the tagine along with the olives. Continue cooking for 20 to 25 minutes.
6. Finishing: The sauce should be thick and slightly oily. Adjust the seasoning and sprinkle with fresh coriander.
7. Plating the Dish: Serve directly in the tagine to retain heat and authenticity.

Cook’s Note

Plating tips:
-Arrange the pieces of chicken in the center 
-Place the preserved lemons and olives on top 
-Lightly drizzle with sauce 
-Garnish with fresh coriander