Tagine recipe with prunes and almonds

Ingredients:

– 1 kg of lamb meat (leg of lamb or shoulder), veal (shoulder) or beef (low ribs)
– 1 onion
– 1 small bunch of parsley and coriander
– 2 cinnamon sticks
– 1/2 teaspoon of turmeric
– 1/2 teaspoon of ginger
– 1/2 of pepper
– 1/2 teaspoon ground cinnamon
– salt
– 300g of prunes
– 100g of almonds
– 3 or 4 eggs
– butter

Preparations:

– 1 tablespoon caster sugar (preferably roux)
– 2 tablespoons vegetable oil

1) Cut the meat into pieces of the same size and place in a heavy bottomed casserole dish.

2) Add the oil and brown the meat on all sides on medium-high heat (10 minutes).

3) Peel, wash and cut the onion into pieces, add it to the meat, mix to deglaze the juices.

4) Wash and chop the bouquet of herbs, add it in the casserole.

5) Add salt, turmeric, ginger, pepper, and 2 cinnamon sticks, mix well.
Lower the fire. Heat the spices 3/4 minutes, and add about 400 ml of water (preferably boiling). Do not pour water on the meat, but on the side of the casserole.
Put the lid on and switch back on medium heat. Bake for 20 to 30 minutes, depending on the meat used (check cooking using the tip of a knife).

6) Add water in small quantities if you find that the sauce has reduced too much.

7) In a saucepan, put the prunes, butter (about 50g), sugar, cinnamon powder and a small glass of water. Bring to a boil, then reduce the heat and let the prunes swell gently.

8) Put the almonds in a bowl and pour on boiling water, wait 10 minutes before removing the skin. Fry them in a little oil. Drain on paper towels. Book

9) Cook the eggs in water for 10 minutes, chill them under cold water before swallowing and cut into quarters. Book.

10) As soon as your meat is well cooked, you can start training:
– first dispose of the meat
– sauce coat (you can filter it if you do not like the onion pieces)
– add the prunes
– add the almonds

Serve warm, with bread to the semolina (recipe to come).

Tagine recipe with raisins

Ingredients:

– 1kg of meat
– 1 / 4kg of raisins
– 2 chiselled onions
– 3 cloves of crushed garlic
– 1 tea glass of oil
– 1/2 teaspoon of white pepper
– 1/2 teaspoon black pepper
– Some pistils of pure saffron
– A little saffron coloring
– 1/2 teaspoon cinnamon powder
– 1 teaspoon of ginger
– 1 teaspoon of ground coriander seeds
– 3 tablespoons caster sugar
– 1 liter of water
– Salt

Preparation :

– Soak the raisins in cold water.
– Heat oil in a casserole and brown meat and onions for 10 minutes, stirring with a wooden spoon, add crushed garlic, season with salt, black and white pepper, saffron coloring and pure, Ginger, cinnamon, ground coriander, moisten with water, close the casserole and leave to simmer until the meat is tender, you can add water if it is exhausted during the cooking before the Finishing the cooking for 15 minutes, add drained raisins and powdered sugar, adjust the seasoning, leave to reduce to obtain a creamy sauce.
– Serve immediately.

Beef Tagine with Couscous (Moroccan)

Ingredients
  • 600g Stewing Beef
  • 2 Tablespoon Olive Oil
  • 1 Onion, peeled and finely chopped
  • a small bunch of fresh Coriander
  • 400g Chickpeas, soaked overnight and boiled until soft (or use 1 x 400g tin of chickpeas)
  • 400g Tomatoes, chopped
  • 800ml Vegetable Stock
  • 1 small Pumpkin (about 800g), deseeded and cut into 5cm chunks
  • 100g Prunes, stoned and roughly torn (I used Dried Apricots)
  • 2 tablespoons slivered Almonds – toasted
  • Sea Salt and freshly ground Black Pepper
  • 1 level tablespoon Ras El Hanout Spice mix (see Notes section below)
  • 1 level tablespoon ground Cumin
  • 1 level tablespoon ground Cinnamon
  • 1 level tablespoon ground Ginger
  • 1 level tablespoon Sweet Paprika
  • 3 cups of Couscous
  • 3 cups of Water
  • 2 tablespoon of Olive Oil
 
Instructions
Mix all the spice rub ingredients and beef in a bowl and give it a good massage. Cover and chill in the fridge for a few
hours, ideally overnight.
To start cooking, heat olive oil in a tagine or casserole and saute the meat on medium heat for 5 minutes. Add onion
and coriander stalks and fry for another 5 minutes.
Add in the chickpeas and tomatoes, then pour in 400ml of stock. Bring to boil, and reduce to a simmer for 1 hour.
After 1 hour, add your squash, the prunes and the rest of the stock. Gently stir and let it simmer for another 1 hour.
Keep a lookout on it and add some water if it looks too dry.
Once the time is up, check the consistency. If it seems watery, simmer for another 5 to 10 minutes. Season with a
pinch or two of salt.
Garnish with with coriander leaves and toasted almonds, and serve with couscous.

Place couscous in a large bowl. Pour the boiling water and cover with a lid for 10 to 15 minutes, until all the liquid has
been absorbed.
Fluff gently with a fork and add in olive oil.
Put the bowl into a steamer to steam for 10 minutes.

Seitan Tagine With Apricots and Dates [Vegan]

For the Seitan Tagine

Seitan Tagine

INGREDIENTS

  • 26.5 ounces simmered seitan, chopped into bite-size pieces
  • 6 tablespoons ras el hanout (spice mix available in most large supermarkets)
  • 6 tablespoons olive oil
  • 2 large onions, sliced
  • 3 cloves garlic
  • 3 16-ounce cans chopped tomatoes
  • 1 red pepper, chopped
  • 1/2 cup dried apricots, halved
  • 1/4 cup dates, halved
  • 1 teaspoon saffron stems, soaked in a bit of water
  • 2 cups vegetable stock
  • 1 tablespoon agave nectar
  • Small handful of fresh coriander
  • Small handful of fresh parsley
  • 1/4 cup flaked almonds

PREPARATION

  1. Start by rubbing together 3 tablespoons of the olive oil, seitan and ras el hanout and place in the fridge to marinade while you prepare everything else, or for 30 minutes or so.
  2. Heat olive oil in a large high sided non stick pan (or if you have a tagine even better!), add onions and cook until softened. Then add the seitan and turn up the heat to brown and crisp up the seitan chunks. Once brown add the garlic, stir and cook for 1 minute then add all ingredients from chopped tomatoes through to the agave.
  3. Bring tagine to the boil, reduce heat to simmer, half cover with a lid and leave to simmer for about 1-3 hours to combine all the flavors and reduce the liquid (depending on how much time you have, the longer the better really).
  4. Once liquid has reduced down and your kitchen smells amazing, throw in the coriander, parsley and almonds, stir through and serve.

Source: www.onegreenplanet.org

Chicken tagine with prunes and almonds

Chicken tagine with prunes and almonds

Chicken tagine

Ingredients

1 medium onion, minced
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tsp olive oil
8 boneless, skinless chicken thighs, trimmed of major fat pieces, cut into 3-4 large chunks per thigh
10 oz pitted dried prunes
1 cup sliced almonds
1 tsp kosher salt
1 Tbsp honey, or more to taste
1/4 cup + 2 Tbsp water

Directions

In a bowl, mix the onion, cinnamon, nutmeg and oil. Add the chicken pieces and stir to coat. Let stand for 10

minutes.

Place chicken, marinade, and all remaining ingredients in the base of a tagine. Cover, and cook over lowest heat for

an hour, stirring occasionally, breaking up the prunes as they soften, until the chicken is tender and the prunes have

reduced to a thick sauce. Be patient –- this will turn from a thin, watery sauce to thick and a nice dark mahogany

color, towards the very end of the cooking time. Keep an eye on it and stir occasionally. When the sauce is thick and

most of the liquid is gone, the dish is done. Serve with couscous or warm bread.

 

Source: www.theperfectpantry.com

Slow cooker chicken tagine with apricots and chickpeas

INGREDIENTS
  • 1½ tablespoons canola oil
  • 8 bone-in chicken thighs with the skin removed
  • 1½ teaspoons kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • 2½ cups chopped yellow onion (2½ medium onions)
  • ¼ cup finely chopped garlic (10-12 med cloves)
  • 1¼ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ¾ teaspoon ground turmeric
  • ½ teaspoon ground ginger
  • ¼ teaspoon crushed red pepper flakes
  • 1½ cups low salt chicken broth (I use Swanson)
  • 2 teaspoons honey
  • 2 (3-inch) cinnamon sticks
  • ⅔ cup chopped dried apricots
  • 2 (15-ounce) cans organic chickpeas, drained and rinsed
  • Garnishes:
  • 3 tablespoons oil (to cook almonds)
  • ¾ cup whole blanced almonds
  • ¼ cup cilantro leaves, roughly chopped
  • 2 lemons, cut into wedges
  • Suggested Accompaniment: Couscous or rice
INSTRUCTIONS
  1. Season the tops of the chicken thighs with ½ teaspoon salt and ½ teaspoon pepper.
  2. Heat a large skillet over medium-high heat. Add oil to the pan and swirl to coat. Add chicken to pan, top/seasoned side down. Cook for 5 minutes, until nicely browned on the top side only. Transfer to a plate.
  3. Add onion and garlic to pan and sauté 4 minutes, stirring occasionally, until softened. Add spices: cumin, coriander, paprika, turmeric, ginger, red pepper and 1 teaspoon salt. Cook, stirring constantly, for 1 minute. Add broth and honey, scraping pan to loosen browned bits. Bring to a simmer. Carefully pour hot mixture into a 6-quart electric slow cooker. Stir in apricots, chickpeas and cinnamon sticks. Arrange chicken on top, browned side facing up. Cover and cook on LOW for 6 hours. Discard cinnamon sticks.
  4. Brown the Almonds: Heat olive oil in a small skillet over medium heat. Cook the almonds, tossing constantly, until lightly browned. Drain on paper towels.
  5. To Serve: Serve over couscous or rice. Sprinkle generously with almonds and cilantro and place a couple of lemon wedges on each plate.

Source: www.panningtheglobe.com

MOROCCAN LAMB TAGINE

A Simple List of Ingredients:

1. Red Chilli Powder
2. Black Pepper
3. Paprika
4. Ground Ginger
5. Ground Turmeric
6. Ground Cinnamon
7. Lamb Chops
8. Onions
9. Vegetable Oil
10. Garlic
11. Dates
12. Dried Apricots
13. Golden Sultanas
14. Plum Tomato Tins
15. Vegetable Stock
16. Salt

Bismillah, let’s start!

First, make the spice mix with:
1 teaspoon red chilli powder
2 teaspoons black pepper
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground cinnamon

Stir to combine.

Into a bowl, place 2 pounds lamb chops.

Add the spice mix.

Rub the spices into the lamb making sure all the pieces are covered. Marinade in the fridge overnight.

Next, make the same spice mix again:

1 teaspoon red chilli powder
2 teaspoons black pepper
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground cinnamon

Next, thinly slice 3 onions.

Heat a few tablespoons of vegetable oil in a large saucepan. Add the sliced onions and spice mix.

Cook the onions and spices on a gentle heat for 10 minutes to soften the onions.

Thinly slice 3 garlic cloves.

Add the sliced garlic for the final 3 minutes.

Once onions and garlic have been softened …

…and the marinaded lamb chops.

Brown the lamb chops on all sides. This will take about 10 minutes.

Take 1 tin plum tomatoes and blend until smooth.

Add the blended tomatoes to the pan, and bring to the boil.

Next, take a handful of:
Dried Apricots
Dates
Golden Sultanas

Add the dried fruits to the pan.

And, add 1 tin plum tomatoes.

Add 1 pint vegetable stock, and bring to the boil. Season with salt, to taste.

Simmer and cover for 2 and 1/2 hours, or until the lamb is tender.

Lamb Tagine

Ingredients

Directions

  1. Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
  2. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
  3. If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.

Source: allrecipes.com

Slow Cooker Chicken Tagine With Apricots and Chickpeas

INGREDIENTS
  • 1½ tablespoons canola oil
  • 8 bone-in chicken thighs with the skin removed
  • 1½ teaspoons kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • 2½ cups chopped yellow onion (2½ medium onions)
  • ¼ cup finely chopped garlic (10-12 med cloves)
  • 1¼ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ¾ teaspoon ground turmeric
  • ½ teaspoon ground ginger
  • ¼ teaspoon crushed red pepper flakes
  • 1½ cups low salt chicken broth (I use Swanson)
  • 2 teaspoons honey
  • 2 (3-inch) cinnamon sticks
  • ⅔ cup chopped dried apricots
  • 2 (15-ounce) cans organic chickpeas, drained and rinsed
  • Garnishes:
  • 3 tablespoons oil (to cook almonds)
  • ¾ cup whole blanced almonds
  • ¼ cup cilantro leaves, roughly chopped
  • 2 lemons, cut into wedges
  • Suggested Accompaniment: Couscous or rice
INSTRUCTIONS
  1. Season the tops of the chicken thighs with ½ teaspoon salt and ½ teaspoon pepper.
  2. Heat a large skillet over medium-high heat. Add oil to the pan and swirl to coat. Add chicken to pan, top/seasoned side down. Cook for 5 minutes, until nicely browned on the top side only. Transfer to a plate.
  3. Add onion and garlic to pan and sauté 4 minutes, stirring occasionally, until softened. Add spices: cumin, coriander, paprika, turmeric, ginger, red pepper and 1 teaspoon salt. Cook, stirring constantly, for 1 minute. Add broth and honey, scraping pan to loosen browned bits. Bring to a simmer. Carefully pour hot mixture into a 6-quart electric slow cooker. Stir in apricots, chickpeas and cinnamon sticks. Arrange chicken on top, browned side facing up. Cover and cook on LOW for 6 hours. Discard cinnamon sticks.
  4. Brown the Almonds: Heat olive oil in a small skillet over medium heat. Cook the almonds, tossing constantly, until lightly browned. Drain on paper towels.
  5. To Serve: Serve over couscous or rice. Sprinkle generously with almonds and cilantro and place a couple of lemon wedges on each plate.

Source: www.panningtheglobe.com

Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine

INGREDIENTS

DIRECTIONS

  1. PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
  2. Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
  3. Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
  4. Add herbs,spices & finely chopped ginger with salt & pepper to taste.
  5. Finally add tinned tomatoes & mix well.
  6. Pour the above tomato,onion & spice mix into slow cooker or tagine.
  7. Add chicken & chickpeas & mix well.
  8. Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
  9. Give it a gentle but good stir to mix everything together well.
  10. Crock Pot or Slow Cooker – Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
  11. If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
  12. Electric Tagine cooking – same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine – mix well.
  13. Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
  14. Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.

Source: www.food.com

Chicken Tagine

INGREDIENTS

FOR THE SPICE MIX

  • 3 ½ tablespoons sweet paprika
  • 1 teaspoon garlic powder
  • 2 teaspoons cinnamon
  • 3 tablespoons ground coriander
  • 1 tablespoon plus 1 teaspoon ground turmeric
  • 1 tablespoon ginger powder
  • ½ tablespoon ground cardamom
  • 2 ½ teaspoons ground allspice

FOR THE TAGINE

  • 8 chicken thighs, approximately 3 pounds
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons spice mix
  • cup extra-virgin olive oil
  • 3 Roma tomatoes
  • 1 head cauliflower, cut into bite-size florets
  • 1 large white onion, diced
  • 3 cloves garlic, diced
  • 1 tablespoon grated fresh ginger
  • 1 pinch saffron
  • 1 tablespoon tomato paste
  • 2 cups chicken stock, homemade or low-sodium
  • 3 tablespoons preserved lemons, approximately 2 lemons, roughly chopped
  • 1 cup green olives, like Castelvetranos
  • ½ bunch cilantro, leaves picked and stems discarded.

PREPARATION

  1. Combine the spices in a dry sauté pan set over low heat, and toast them gently until they release their fragrance, 2 minutes or so. Transfer to a bowl, and allow to cool.
  2. Preheat oven to 350. Season the chicken thighs with the salt, pepper and 2 tablespoons of the spice mix, along with 2 tablespoons of the olive oil.
  3. Bring a large pot of salted water to a boil over high heat, and set a large bowl of ice water to the side. Core the tomatoes, and score an X on their bottoms. Boil the cauliflower florets in the water for 3 minutes, then submerge them in the ice water. Boil the tomatoes for 20 seconds, and chill them in the ice water as well. Remove the cauliflower when it is cold, and pat the florets dry. Peel the skin off the tomatoes, then cut them into quarters lengthwise. Trim away the seeds to make petals.
  4. Heat the remaining olive oil in a large sauté pan set over medium heat, and sear the chicken in batches, starting skin-side down, until the thighs are browned. Remove the chicken to a large Dutch oven or tagine pot. Remove all but two tablespoons of the fat in pan, then return it to the heat, and brown the cauliflower and add to the chicken.
  5. Reduce heat below the pan, and add the onion, garlic, ginger and saffron. Cook, stirring, until the onions are translucent, approximately 5 minutes. Add tomato paste and chicken stock, and simmer until reduced by 1/3.
  6. Pour sauce over the chicken and cauliflower, cover the pot and transfer to oven for 20 minutes. Remove, stir in the tomatoes, preserved lemon and olives, then cover the pot again and cook for an additional 20 minutes or until the chicken is cooked through. Serve the chicken in the pot, garnished with the cilantro leaves, with couscous. Reserve remaining spice mix for the next batch or another use. It keeps well in a sealed container.

Source: cooking.nytimes.com

Roasted Veggie Moroccan Tagine [Vegan]

INGREDIENTS

Veggies To Be Roasted:

  • 1 medium eggplant, cut into 2cm chunks
  • 2 tsp sea salt
  • 2 medium carrots, cut into quarters
  • 1/2 bell pepper, cut into quarters (I used 1/4 yellow and 1/4 red for fun)
  • 1 medium sweet potato, cut into 3cm long chunks
  • 1 large potato, cut into chunks
  • 1/2 tbsp olive oil (for roasting)

Veggies For Sautéing in the Tagine:

  • 1/2 tbsp olive oil (for sautéing)
  • 4 cloves garlic, skin off, left whole
  • 1/3 head of broccoli, cut into florets
  • 4 button mushrooms, cut into quarters
  • 1/2 medium onion, roughly chopped into chunks

The Flavors:

  • 1/2 tsp dried rosemary
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1 15 oz can of chickpeas, drained and rinsed
  • 1 15 oz can of tomatoes
  • 1 tsp harissa paste
  • 1 tsp rice malt syrup or maple syrup
  • 1 cup veggie stock
  • 1 cup quinoa, cooked
  • fresh chopped cilantro, to serve

PREPARATION

  1. Salt the eggplant to reduce the bitterness.  Put a colander in your sink and place the cut eggplant into it. Sprinkle the salt over it and make sure it’s covering each piece of eggplant.  After 30 minutes, rinse off the salt thoroughly and pat dry the eggplant with paper towel.
  2. Place all of the cut Veggies for Roasting into a big bowl and drizzle the olive oil and the dried rosemary over the top of them.  Mix the veggies around so that they’re coated with the oil.  Put them on a baking tray and place them in your oven at 400 degrees Fahrenheit for 20 minutes or until lightly browned.
  3.  Mix the tomatoes, veggie stock, harissa and rice malt syrup (or maple syrup) in a bowl and set aside for the flavors to develop.
  4.  After the veggies have been roasting for 15 minutes, heat the olive oil in a large fry pan or tagine over a medium heat and sauté the Veggies for Sautéing for about 5-10 minutes until the garlic and onions brown slightly.  Then add the chickpeas and the cumin, ground coriander and turmeric and stir through.
  5.  Now add the other roasted veggies, and stir through.
  6. Add the sauce into the tagine and stir through to coat all the vegies and simmer, covered, for 15-20 minutes until all veggies are soft.
  7. Serve with cooked quinoa and fresh chopped cilantro, and enjoy the amazing flavors!

Source: www.onegreenplanet.org

Seitan Tagine With Apricots and Dates [Vegan]

INGREDIENTS

  • 26.5 ounces simmered seitan, chopped into bite-size pieces
  • 6 tablespoons ras el hanout (spice mix available in most large supermarkets)
  • 6 tablespoons olive oil
  • 2 large onions, sliced
  • 3 cloves garlic
  • 3 16-ounce cans chopped tomatoes
  • 1 red pepper, chopped
  • 1/2 cup dried apricots, halved
  • 1/4 cup dates, halved
  • 1 teaspoon saffron stems, soaked in a bit of water
  • 2 cups vegetable stock
  • 1 tablespoon agave nectar
  • Small handful of fresh coriander
  • Small handful of fresh parsley
  • 1/4 cup flaked almonds

PREPARATION

  1. Start by rubbing together 3 tablespoons of the olive oil, seitan and ras el hanout and place in the fridge to marinade while you prepare everything else, or for 30 minutes or so.
  2. Heat olive oil in a large high sided non stick pan (or if you have a tagine even better!), add onions and cook until softened. Then add the seitan and turn up the heat to brown and crisp up the seitan chunks. Once brown add the garlic, stir and cook for 1 minute then add all ingredients from chopped tomatoes through to the agave.
  3. Bring tagine to the boil, reduce heat to simmer, half cover with a lid and leave to simmer for about 1-3 hours to combine all the flavors and reduce the liquid (depending on how much time you have, the longer the better really).
  4. Once liquid has reduced down and your kitchen smells amazing, throw in the coriander, parsley and almonds, stir through and serve.

Source: www.onegreenplanet.org

Tagine of Lamb, Chickpeas and Potatoes

14oz (400gr) lamb, shoulder or leg, cut into large pieces
2 medium potatoes, (10oz, 300gr), cut into quarters
1 red onion, thickly sliced
2 cloves garlic, minced
1 1/2 cups chickpeas (15oz (400gr), rinsed
1/3 cup green olives
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp ginger
1/2 cup chicken stock
pinch of saffron threads, crushed
2 tbs parsley
1 tbs olive oil

Heat oil in tagine.  Add lamb and brown well.  Remove to a plate.  Add onion, garlic, spices, and sauté until onion is tender and starting to brown.  Return lamb to tagine, add stock, reduce heat and braise for 30 minutes.
Stir in saffron.  Tuck potatoes in, cover and braise 20 minutes longer.
Add chickpeas, olives, parsley and braise 10 minutes longer.
Uncover, admire for a few moments, inhale the aroma, serve.

Source: thymeforcookingblog.com

Lamb Tagine

Ingredients

Directions

  1. Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
  2. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
  3. If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.

Source: allrecipes.com

Moroccan Kefta and Tomato Tagine

Ingredients

For the kefta:

  • 1 small onion
  • ~1 tablespoon chopped cilantro leaves
  • ~2 tablespoons chopped parsley leaves
  • 1 pound ground beef or lamb (lamb is more common in Morocco; see Notes)
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon Kosher salt (about half that if using regular table salt; see Notes)
  • 1 tablespoon olive oil for browning kefta meatballs

For the tomato sauce:

  • 2 medium onions (enough so you’ll have about 1½ cups of chopped onions)
  • 2 – 3 cloves garlic (to taste)
  • 1 tablespoon olive oil
  • ½ teaspoon Kosher salt (about half that if using table salt; see Notes)
  • ~1 tablespoon chopped cilantro leaves
  • ~1 tablespoon chopped parsley leaves
  • 1 28-ounce can chopped tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper
  • 6 eggs (or as many as you have people to serve; optional; consider using pasteurized—see Notes)
  • additional minced cilantro and/or parsley for garnish

Procedure

For the kefta:

  1. Peel the onion and chop it roughly if using a food processor (or grate it finely if mixing kefta by hand).
  2. Wash and dry the cilantro and parsley, and chop it roughly (or mince well if mixing kefta by hand).
  3. If using a food processor: Place the onion, cilantro, and parsley in the bowl and pulse until finely chopped. Add the ground beef or lamb, along with the cumin, cayenne pepper, and salt. Pulse until the onion, herbs, and spices are well incorporated into the ground meat. If mixing kefta by hand: Place all the ingredients (except the oil) in a medium-sized bowl. Using a spoon (or your hands), mix until everything is well incorporated.
  4. Wet your hands and pick up a small amount of the meat mixture. Roll between your palms until you’ve formed a meatball that’s about an inch in diameter. Repeat until you’ve formed all the kefta into balls.
  5. Place a large frying pan, preferably nonstick, on medium heat. When heated, add the oil. Once the oil is hot (it’ll shimmer—this takes about 15 seconds), add the kefta meatballs. Brown the meatballs on all sides, then set them aside while you continue with the sauce (you can brown the meatballs a few hours ahead of time if you wish; just refrigerate them in an airtight container until you’re ready to proceed).

For the tomato sauce:

  1. Peel the onions and chop them into dice of ½ inch or less. Peel the garlic cloves and mince them finely.
  2. Place a large, deep skillet or Dutch oven on the stovetop and turn the heat to medium. When the skillet is heated, add the oil. Once the oil is hot (it’ll shimmer—this takes about 15 seconds), add the chopped onion and garlic. Season with salt. Sauté for 5 minutes, or until the onion is just starting to become translucent.
  3. Meanwhile, wash and chop the cilantro and parsley.
  4. Add the cilantro, parsley, canned tomatoes, cumin, black pepper, cinnamon, and cayenne to the onions and garlic. Stir to combine. Bring the mixture to a simmer, then set a timer for 15 minutes.
  5. At the 15-minute mark, add the kefta meatballs that you prepared previously. Set the timer for another 15 minutes.
  6. Meanwhile, if you’re using eggs: Break each egg into a small individual bowl.
  7. When the timer goes off again, check the consistency of the sauce (you want it to be thick and jam-like; if it’s not thick enough, allow it to continue cooking for a few minutes).
  8. Once the sauce has cooked down to the proper consistency, add the eggs (if using). Carefully slip each egg from its bowl into the simmering sauce, spacing the eggs evenly around the perimeter of the cooking vessel. Poach the eggs in the sauce until they’re done to your liking—at least 4 minutes. The yolks will be quite runny at the 4-minute mark; if you want them to be firmer, cook the eggs for another minute or two.
  9. Scatter some minced cilantro and/or parsley over the top of the dish. Bring the cooking vessel to the table and serve from it (see Notes).
Moroccan Kefta and Tomato Tagine pn plate with couscous

Notes

  • In Morocco, this dish often is made with lamb—though beef is also quite common. In US supermarkets, it’s usually easier to purchase ground beef, so that’s what I use.
  • BTW, I like ground chuck in this dish, but any grade of ground beef will work.
  • Don’t be afraid to change the quantities of cilantro, parsley, onion, garlic, or spices in this recipe. Every butcher mixes his kefta differently, and every cook prepares the tomato sauce a bit differently. This recipe reflects the way I make the dish; you may prefer different ingredient ratios. You may also prefer to skip the cilantro entirely and use more parsley (or vice versa).
  • You can substitute a neutral oil like canola for olive oil in this dish if you like.
  • If you don’t have Kosher salt on hand, you can use plain table salt. In that case, though, I’d reduce the amount by about half since table salt is finer and more “condensed” than Kosher.
  • Eggs carry a slight (but real) risk of salmonella. So I suggest using pasteurized whenever the eggs won’t be fully cooked (and in my book, if the yolk is runny, they’re not fully cooked). Although it’s unlikely that the eggs you buy will be infected, why take the risk? You can usually identify pasteurized eggs because they have a red “P” stamped on them.
  • When I make this dish, I often prepare the eggs ahead of time using the method described in our recipe for Poached Eggs. I fully poach and chill the eggs, then just slip them into the hot tomato sauce to warm for a few minutes before serving.
  • Although the recipe instructs you to bring the cooking vessel to the table for serving, I often don’t. Instead, I tend to plate in the kitchen. When I do that, I generally reheat the poached eggs in hot water (again, see our prior post on Poached Eggs). To serve, I add the Kefta and sauce to a plate (along with couscous or another starch), then top it with the poached egg, and sprinkle on some chopped parsley or cilantro for garnish.
  • Though the poached egg looks pretty (and adds flavor), I often omit it. This dish is filling enough without it.
Moroccan Kefta and Tomato Tagine with poached egg garnish

Slow cooker Moroccan Chicken Tagine

Ingredients

    • 8 in skinless chicken thighs bone
    • 2 Tablespoons olive oil
    • 1 onion finely chopped
    • 1 clove garlic crushed
    • 1 Tablespoon Ras el Hanout
    • 250 ml chicken stock
    • 400 g tin chickpeas drained
    • 1 small preserved lemon rind only, finely chopped
    • Pinch saffron strands
    • 1/4 – 1/2 cup Kalamata olives
    • 50 g coriander Small bunch
    • Salt & pepper

Instructions

  1. Place the chicken thighs in the bottom of the slow cooker insert.
  2. Heat a fry pan over a medium heat.
  3. Add the olive oil and onion, and fry for 5 minutes or until the onion is golden brown.
  4. Stir in the garlic and ras el hanout.
  5. Fry for 1 minute, or until you can smell the garlic and spice mix.
  6. Pour the onion mixture over the chicken thighs.
  7. Add the chicken stock to the fry pan, and gently heat for 1 minute to deglaze the pan.
  8. Pour the chicken stock into the slow cooker.
  9. Add the chickpeas, preserved lemon, saffron and olives.
  10. Finely chop the bunch of coriander, including the roots and stems. Reserve the leaves, and add the chopped roots and stems to the slow cooker.
  11. Season with salt and pepper.
  12. Gently stir to coat the chicken and evenly distribute the ingredients.
  13. Cook on High for 4 hours or Low for 8.
  14. Stir through the reserved chopped coriander leaves, and serve with wholegrain cous cous.

Recipe Notes

Olives can be a dividing ingredient. Our family loves them, so I always add the larger amount. If only a few of the family members are fans, add the lower amount. If nobody in the family likes olives, omit them completely, and add a little extra salt to the dish if desired.

P.S. If you are looking for more slow cooker meals, try my Slow Cooker Thai Red Beef Curry or Slow Cooker Lamb Korma Curry

Source: thecookspyjamas.com

Moroccan Chicken Tagine

INGREDIENTS

2 lbs. skin-on, bone-in chicken thighs (at least four thighs — more if they are small)
1 tsp ground cumin
1 tsp black pepper
1 tsp paprika
1 tsp crushed red pepper
1/2 tsp ground ginger
1/2 tsp ground cinnamon
2 bay leaves
3 T ghee or olive oil
1 big bunch of cilantro, chopped (divided in two)
1 preserved lemon, rinsed (with the flesh removed) and then cut into strips
1 red onion, chopped
1/2 cup green olives
1.5 cups chicken stock

INSTRUCTIONS

  1. First, prep the marinade for the chicken. Mix the cumin, black pepper, paprika, red pepper, ginger and cinnamon together. Then stir in the ghee or olive oil. Add the bay leaves and half of the cilantro. Rub marinade on the chicken (don’t forget to get under the skin) and let it hang out in a bowl in the fridge for 6 hours or up to a day.
  2. Preheat the oven to 400 degrees. Using a baking pan with a wire rack on top, bake the chicken for about 45 minutes or until the internal temp is 165.
  3. While the chicken is cooking, add the onions to a big pot or pan on medium high heat. Throw the leftover marinade (whatever was left in the bowl — if it’s not much other than bay leaves, just sprinkle in a little extra cumin/paprika/etc. into the pan). Cook the onions until just browning (about 3-5 minutes).
  4. Add the preserved lemon, olives, cilantro and chicken stock to the pan and simmer until the chicken is done. The skin should be nice and crispy.
  5. When the chicken is ready, add the juices from the bottom of the baking pan to the pot with the gravy. Let the chicken rest for about 10 minutes and then eat it with the tagine gravy on top or on the side.

NOTES

You can add a pinch of saffron to the marinade if you have it on hand and want to get fancy.

If you wanted to go the traditional route of tagine, all you would do is brown the chicken first and then finish it with all the gravy/stew ingredients in a Dutch oven or tagine on the stovetop for about 30-40 minutes or until the chicken is cooked. But then you don’t get crispy skin, which is delightful.

Source: www.worthypause.com

Lamb tagine

Ingredients

3 tbsp vegetable oil
800g /1lb 12oz cubed lamb shoulder
1 onion, sliced
2 garlic cloves, crushed
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground ginger
1 tsp turmeric
1 tsp chilli flakes
450ml/15fl oz lamb stock
400g/1 lb dried apricots
1 x 400g/14oz can chopped tomatoes
salt and freshly ground black pepper
1 x 400g/14oz can chickpeas, drained

To serve
2 tbsp chopped fresh parsley
2 tbsp chopped fresh mint
handful flaked almonds
400g/14oz couscous, cooked according to packet instructions
6 tbsp Greek-style yoghurt

Preparation method

Heat the oil in a large tagine or casserole. Fry the lamb, in batches, for 3-4 minutes or until browned all over. Remove the lamb and set aside.

Fry the onion in the tagine for 4-5 minutes, or until softened.

Add the garlic and spices, and cook for a further 3-4 minutes. Return the cooked lamb cubes to the tagine, then add the stock, dried apricots and chopped tomatoes.

Season with salt and freshly ground black pepper and bring the mixture to the boil. Reduce the heat, cover with the tagine lid and simmer for 45 minutes, checking occasionally, until the lamb is tender and the sauce has thickened. (Add a little more stock if the mixture starts to dry out.)

Stir in the chickpeas and cook for a further 15 minutes.

To serve, sprinkle over the parsley, mint and flaked almonds. Serve the couscous and Greek-style yoghurt alongside.


Less than 30 mins preparation time
1 to 2 hours cooking time
Serves 4-6

Source: queerlife.co.za

Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine

INGREDIENTS

DIRECTIONS

  1. PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
  2. Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
  3. Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
  4. Add herbs,spices & finely chopped ginger with salt & pepper to taste.
  5. Finally add tinned tomatoes & mix well.
  6. Pour the above tomato,onion & spice mix into slow cooker or tagine.
  7. Add chicken & chickpeas & mix well.
  8. Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
  9. Give it a gentle but good stir to mix everything together well.
  10. Crock Pot or Slow Cooker – Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
  11. If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
  12. Electric Tagine cooking – same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine – mix well.
  13. Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
  14. Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.

Source: www.food.com