Tajine eggs and meatballs

Ingredients:

For the recipe of tajine eggs and meatballs Moroccan way

2 to 3 tomatoes
200 to 300 g ground meat
2 cloves garlic
3 eggs
1 onion
200 g. Of parsley
1 C. Tomato concentrate (optional)
1 C. With cumin coffee
1 C. With sweet paprika
Salt and pepper

Preparation:

Of tajine eggs and meatballs

Finely mince your 1/2 onion then your coriander and your parsley. Finish by finely chopping your mint.
Add to this mixture 1 teaspoon of cumin and 1 of paprika. Add salt and pepper. Now add your minced meat and 2 to 3 tablespoons of olive oil. Mix your mixture until a homogeneous whole.
Form your keftas by hand then in a pan cook these last.
In a pan, brown the keftas. Do not leave them for more than 5 minutes so that they do not dry and then reserve them.
In the same frying pan, add a little olive oil, then sauté the garlic, the tomatoes cut into pieces (add if necessary 1 tablespoon of concentrated tomato). Season with salt and pepper and simmer for 15 minutes.
Add the meatballs and cover the pan. Once the meat is cooked, break the eggs and let cook, taking care to keep the eggs flowing.
You can add 1 spoon of ginger for those who appreciate this spice, it will bring you more flavors.

Chicken Tajine and Chicken Meatballs

Ingredients :

  • 4 Chicken legs
  • 1 jar of chickpea (glass) already soaked or the day before cover with water dry
  • chickpeas
  • A few spoons of oil
  • 1 onion and 2 garlic cloves
  • Parsley and cilantro
  • ½ Cuil. A coffee of Ginger
  • 1 large pinch of cinnamon
  • ½ teaspoon of turmeric
  • 1 large pinch of pepper
  • some water
  • For ground meat:
  • 300 grs of ground meat
  • 1 small onion
  • 1 egg
  • Parsley + coriander
  • 1 tablespoon breadcrumbs (mixed bread)
  • Salt and peppe

Instructions

  1. Pour oil into a casserole or make everything, sauté chicken, onion and chopped garlic.
  2. Add chopped parsley and coriander as well as spices.
  3. Turn the chicken over when the chicken is lightly colored.
  4. Cover with water and add the chickpeas, close the casserole for cooking the chicken.
  5. Prepare the stuffing for the ground meatballs by adding onion and chopped garlic, salt and pepper, parsley and coriander and egg and breadcrumbs.
  6. Thoroughly mix the stuffing and make balls the size of a nut and plunge them into the sauce.
  7. Continue cooking for about 20 minutes.

Chicken Tajine with Olives & Lemon

Ingredients:

– 1 chicken
– 4 or 5 onions
– 3 cloves of garlic
– 1 cc of saffron
‘1 candied lemon
– Pitted green olives
– 5 cs of olive oil
– A mixture of chopped parsley and coriander
– Salt, pepper, ras el hanout, pepper, ground ginger

Preparation:

1. I prepare my marinade in the following way: In a bowl put the olive oil or neutral, add the mixture garlic, parsley and coriander + spices. Mix everything and coat your chicken with the latter. You can cook it in an all done, casserole, or tajine. OR put it in the oven or in a rotisserie.
2. Cut the onions into strips that you will add to your dish with the chicken. Add water about 2 glasses (for my part the cooking has been done in the oven) but on a low fire, it is also possible.
3. The chicken should not be dry, for that it is enough to water it regularly (I put a little honey for the color but it is really only optional) since here the goal is still That tajine is salty and unsweetened).
4. For the lemon confit, half I incorporated it into my tajine and the other I used it to water my chicken during cooking. Do not forget pitted green olives or violets that are TOP for this tagine.

Lamb Tajine Recipe

 For the Lamb Tajine :

Lamb Tajine
Ingredients
  • 2 teaspoons paprika
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon ground coriander
  • 1 pinch saffron
  • 1 lemon (zest)
  • 1 tablespoon oil
  • 1 pound lamb (cut into bite sized pieces)
  • 1 tablespoon oil
  • 1 onion (chopped)
  • 3 cloves garlic (chopped)
  • 1 tablespoon ginger (grated)
  • 2 tablespoons tomato paste (I used chopped sun dried tomatoes)
  • 1-2 cups beef stock
  • 2 carrots (cut into bite sized pieces)
  • 1/2 cup dried apricots (chopped)
  • 1/2 cup dried dates (chopped)
  • 1/2 cup dried figs (chopped)
  • 1 tablespoon honey
  • 2 tablespoons harissa
  • 1 tablespoon cilantro (chopped)
  • 1 tablespoon parsley (chopped)
  • 1 tablespoon toasted almond slices
directions

Mix the paprika, turmeric, cumin, cayenne pepper, cinnamon, cloves, cardamom, salt, ginger, garlic, coriander,

saffron, lemon zest and oil in a ziplock bag, add the lamb, mix well and marinate the fridge for a few hours to

overnight.

Heat the oil in a large pot over medium-high heat, add the lamb, brown well on all sides and set aside.

Add the onions and saute until tender, about 5-7 minutes.

Add the garlic and ginger and saute for about a minute.

Add the lamb, tomato paste, beef stock, carrots, apricots, dates and figs bring to a boil, reduce the meat and simmer

covered until the lamb is fall apart tender, about 2-3 hours.

Bring to a boil, reduce the heat and simmer until the carrots are tender, about 20 minutes.

Add the honey and harissa.

Serve garnished with cilantro, parsley and toasted almonds.

 

Source:  www.closetcooking.com

Tajine Zitoun gets a Makeover

Ingredients:

  • 6 skinless chicken legs and thighs, rinsed and patted dry
  • 2-3 medium onions, quartered and sliced (about 2 ½ cups)
  • 5 medium carrots, peeled and sliced ¼ in. thick at an angle
  • 2 c. pitted green olives
  • 1 c. sliced button mushrooms (optional)
  • ½ a preserved lemon, cut into small pieces and rinsed to remove any excess salt
  • 2 generous tbsp. sour cream
  • 1½ tsp. spicy brown mustard
  • 3 tbsp. olive oil
  • 2 medium garlic cloves, minced
  • 1½ tsp. fresh ginger, finely grated (can substitute ground ginger in a smaller amount)
  • approx. 1½ tbsp. ras el hanout**
  • 1 tsp. ground cinnamon
  • 1 tsp. white pepper (if unavailable, black pepper can be used as a substitute)
  • salt (start with a little, then add more if necessary)
  • 1 – 2 bay leaves
  • saffron threads (mostly for color – I used ¼ tsp. turmeric instead)

Heat the oil in a pot over high heat and add the onions. Reduce heat to medium and sauté the onions until translucent, taking care not to brown them. Add the chicken pieces along with the lemon, garlic, ginger, ras el hanout, cinnamon, salt, white pepper, bay leaves, and saffron. Stir to combine and lower the heat, covering the pot.

Place the olives in a saucepan and cover with water. Bring to a rapid boil for a few minutes; strain. Rinse the olives with cold water and repeat the boiling process once or twice more. This will remove the brine from the olives so they won’t make your dish super-salty.

Add the olives, carrots, and mushrooms (if using) to the pot, stirring to combine the ingredients. By now, you may be tempted to add water, but don’t do it! This will only dilute the complex flavors developing in your dish. The recently-added ingredients will release water of their own.

Cover the pot and stir occasionally, checking on the carrots until they are fork-tender. If there is not enough sauce in the pot, you may now add some water (about a half cup). Allow the sauce to simmer, then remove the chicken pieces.

Combine the sour cream and mustard in a small mixing bowl. Add a ladleful of the sauce to the sour cream mixture and blend, then return it to the pot. Bring to a simmer, and add the chicken. Remove from heat and serve with a warm, crusty baguette or Italian bread. *

Source: gourmonde.wordpress.com