This action might not be possible to undo. Are you sure you want to continue?
The Top 100 Moroccan Tagine Recipes
Notice of Rights All rights reserved. No part of this book may be reproduced or transmitted in any form by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher. Notice of Liability The information in this book is distributed on an “As Is” basis without warranty. While every precaution has been taken in the preparation of the book, neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it. Trademarks Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book, and the publisher was aware of a trademark claim, the designations appear as requested by the owner of the trademark. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. No such use, or the use of any trade name, is intended to convey endorsement or other affiliation with this book.
Write a review to receive any free eBook from our Catalog $99 Value!
If you recently bought this book we would love to hear from you! Benefit from receiving a free eBook from our catalog at http://www.emereo.org/ if you write a review on Amazon (or the online store where you purchased this book) about your last purchase! How does it work?
To post a review on Amazon, just log in to your account and click on the Create your own review button (under Customer Reviews) of the relevant product page. You can find examples of product reviews in Amazon. If you purchased from another online store, simply follow their procedures. What happens when I submit my review?
Once you have submitted your review, send us an email at email@example.com with the link to your review, and the eBook you would like as our thank you from http://www.emereo.org/. Pick any book you like from the catalog, up to $99 RRP. You will receive an email with your eBook as download link. It is that simple!
Welcome to the Second Edition of Tagine Greats with 20 new recipes and the new Essential ingredients chapter, to help you get started with the basics of tagine cooking.
A tagine is both an earthenware cooking pot from Morocco and the name of a meal with many delicious variations.
If you don't own a tagine, using a flame-proof casserole dish with a lid will also do.
Tagines are a great way to cook and the food is simply beautiful. If you love Moroccan cuisine, this recipe book is a must have.
The recipes in this book are easy to follow, the ingredients widely available and the meals are delicious, healthy and filling. The recipes are broken up into sections – Essential Ingredients, Vegetable Tagines, Chicken Tagines, Lamb Tagines and Other Great Tagines, encompassing fish, beef, pork, seafood and veal dishes..
The recipes are superb and delicious. Definitely great comfort food during winter. And don't forget the couscous!
Table of Contents
THE BACKGROUND OF TAGINE COOKING ...............................................................9 Moroccan Tagine ...................................................................................9 Tunisian Tagine....................................................................................11 ESSENTIAL INGREDIENTS .............................................................................13 PRESERVED LEMONS......................................................................................14 TOMATO CHERMOULA ...................................................................................15 SMEN ........................................................................................................16 RAS EL HANOUT (MOROCCAN SPICES) ...............................................................17 VEGETABLE TAGINES ...................................................................................19 CHICKPEA TAGINE .........................................................................................20 FRUIT AND VEGETABLE TAGINE ........................................................................22 FILLING VEGETABLE TAGINE ............................................................................24 QUICK VEGETABLE TAGINE ..............................................................................27 VEGETABLE TAGINE WITH COUSCOUS ................................................................29 APRICOT AND VEGETABLE TAGINE .....................................................................32 AFRICAN MIXED VEGETABLE TAGINE .................................................................34 CAULIFLOWER TAGINE ...................................................................................36 TAGINE OF CHICK PEAS WITH AROMATICS ...........................................................38 MOROCCAN TAGINE WITH CHERMOULA .............................................................39 TAGINE OF OKRA AND TOMATOES ....................................................................41 TAGINE OF PUMPKIN AND CHICKPEAS .................................................................42 TAGINE OF SPRING VEGETABLES WITH SPICED TOMATO BROTH AND COUSCOUS........... 44 SLOW COOKER ROOT VEGETABLE TAGINE ...........................................................46 SPICY POTATO TAGINE WITH PRESERVED LEMON AND OLIVES .................................. 47 ARTICHOKE AND FAVA BEAN TAGINE .................................................................49 FRAGRANT VEGETABLE TAGINE WITH LEMON COUSCOUS .......................................51
..........................................91 CHICKEN WITH LEMON AND OLIVES ........................... 103 CHICKEN AND SEVEN VEGETABLES.............................................................................................................................................................................57 CHICKEN TAGINES........79 HOT CHICKEN TAGINE ..............................................61 SPICED CHICKEN TAGINE...........................................99 CHICKEN TAGINE WITH ROAST PEPPERS............77 MOROCCAN CHICKEN TAGINE WITH HONEY AND APRICOTS .................................................................................93 CITRUS CHICKEN TAGINE ..................................................75 QUINCE AND OKRA TAGINE WITH MOHA ...................................................................................................................................................................................................................................................................SWEET POTATO TAGINE .........................................................71 MOROCCAN CHICKEN TAGINE ......................................................................................................53 PUMPKIN AND CHICKPEAS.... 100 SPICED CHICKEN APRICOT TAGINE...............82 MOROCCAN TAGINE ...........88 GREEN OLIVES AND CHICKEN TAGINE.......97 TAGINE WITH CHICKEN AND APPLE ......................................................................................................55 VEGETARIAN MOROCCAN TAGINE .........................84 CHICKEN TAGINE WITH APRICOTS AND ALMONDS ...............................................................63 BASIC CHICKEN TAGINE ........................................................65 MOROCCAN CHICKEN AND DATE TAGINE RECIPE .....60 TRADITIONAL CHICKEN TAGINE ......................................................................... 104 MOROCCAN-SPICED CHICKEN WITH BEANS ......................................................................................................................................................................................................................................95 MEDITERRANEAN CHICKEN WITH PRESERVED LEMONS ..........................69 NECTARINE AND PLUM CHICKEN TAGINE .......................................................................73 MOROCCAN CHICKEN TAGINE WITH COUSCOUS .....................................................81 SPICY AND SWEET CHICKEN TAGINE............ 106 6 ....86 CHICKEN TAGINE WITH APRICOTS AND SPICED PINE NUTS ..............................................67 MOROCCAN CHICKEN STEW ...........................................................................................................................................................
.............................................................................................................. 139 LAMB WITH CHICKPEAS AND RAISINS.................... 117 LAMB WITH QUINCES ........... 110 FATIMA'S CHICKEN TAGINE WITH COUSCOUS ............... ONIONS ........................................... 141 SPICY LAMB TAGINE WITH COUSCOUS.............................................. 123 LAMB AND DRIED FRUIT TAGINE ... PRUNES... 108 CHICKEN WITH CANDIED PUMPKIN ....................................................................CHICKEN WITH SPRING VEGETABLES .... 135 TAGINE BERBER............................................................................................................ 158 LAMB TAGINE WITH PRUNES AND CINNAMON GOURMET ..................................... ALMONDS......................................................................................................................... 118 LAMB AND PEAR TAGINE ............................................................................................................................................. 126 LAMB AND PRUNE TAGINE ............................................. 133 LAMB TAGINE WITH APRICOTS............................................. 124 APRICOT LAMB ....... 156 MOROCCAN LAMB TAGINE WITH RAISINS............................... 146 LAMB AND CARROT TAGINE ...................................................................................................................................................................... OLIVES AND BUTTERED ALMONDS ........................... 149 LAMB TAGINE WITH HONEY.................................................. 122 MARRAKESH LAMB WITH RAS EL HANOUT ..... 137 LAMB WITH ARTICHOKES AND MINT ........... 115 LAMB TAGINES ............................................. SHALLOT AND DATE TAGINE ......................... AND HONEY .. BASMATI RICE AND HARISSA ............ 130 LAMB...................................................................................................................... 112 CHICKEN WITH CINNAMON AND DATES .............................................. 153 LAMB TAGINE WITH PRUNES ................................................................ 154 MOROCCAN LAMB TAGINE SMOTHERED WITH OLIVES................ 132 TRADITIONAL LAMB TAGINE .............. 160 7 ................................. 128 ZESTY LAMB TAGINE ........................... 144 LAMB TAGINE WITH GOLDEN RAISINS ........... 120 TAGINE WITH MINCE AND TOMATO ................................................................................... 150 MOROCCAN LAMB TAGINE ...........................................................................................................................................................................
.................... CAPERS..... 171 POTATO AND VEAL TAGINE ................................. 170 SWORDFISH TAGINE ..............................LAMB TAGINE WITH PRUNES...................................... 185 TOMATO CHERMOULA FISH TAGINE ....... 166 LAMB............................................................................................... 191 CRANBERRY DUCK TAGINE ........................................... 164 LAMB TAGINE WITH DATES & ALMONDS ..................................................................................................................................................................... 175 SHRIMP AND PRESERVED LEMON TAGINE ........................................ AND VEGETABLES ....................................................... APRICOTS...................... 177 FISH TAGINE WITH TOMATOES............... 180 MUTTON TAGINE WITH PRUNES ....................................................... 197 8 .............................................. 179 BEEF TAGINE WITH PRUNES....................................... 183 MOROCCAN PORK TAGINE ................. 193 BENI MELLAL TAGINE ...................................................... 173 FISH TAGINE WITH PRESERVED LEMON AND TOMATOES ....................................... AND CINNAMON .................................................................................................................................................................................................................. 189 MOROCCAN SPICED MEATBALLS W/ EGGS IN TOMATO SAUCE .................................................................................................... 168 OTHER GREAT TAGINES ..................................................................................... 181 INDIAN-SPICED FISH TAGINE ................. SHALLOT AND DATE TAGINE RECIPE . 195 INDEX ....... 162 LAMB TAGINE WITH TOMATOES AND CARAMELIZED SWEET ONIONS .... 187 APPLE AND PORK TAGINE ................................
The cover is so designed to promote the return of all condensation to the bottom. They are traditionally cooked in the tagine pot. the tagine braises best on the stovetop.The background of Tagine cooking A tajine or tagine (pronounced /tɑːˈ ʒ iː n/. whose cover has a knob-like handle at its top to facilitate removal. European manufacturers have created tagines with heavy cast iron bottoms that can be fired on a stovetop at high heat. While the similar Dutch oven and Sač spell (sach) (a cast iron pot with a tight cover) braises most efficiently in the oven. While simmering. resulting in tender meat with aromatic vegetables and sauce. Moroccan Tagine Tagines in Moroccan cuisine are slow-cooked stews braised at low temperatures. the base can be taken to the table for serving. a base unit which is flat and circular with low sides. This permits browning meat and vegetables before cooking. which is named after the special pot in which it is cooked. With the cover removed. the cover can be lifted off without the 9 . ني جاطIPA: [tˁ aː dʒ iː n]) is a type of dish found in the North African cuisines of Morocco. It consists of two parts. Recently. and a large cone or dome-shaped cover that rests inside the base during cooking. Arabic: . The traditional tagine pot is formed entirely of a heavy clay which is sometimes painted or glazed.
move things around. as well as the famous spice blend Ras el hanout. shoulder or shank cooked until it is falling off the bone. or add additional braising liquid. quail. dates. nuts. Moroccan tagines often combine lamb or chicken with a medley of ingredients or seasonings: olives. lamb shanks and turkey legs. turmeric. pepper. Modern recipes in the West include pot roasts. prunes. the ideal cuts of lamb are the neck. In order to accomplish this. root vegetables. and mrouzia (lamb. if there is to be browning it is invariably done after the lamb has been simmered and the flesh has become butter-tender and very moist. kefta (meatballs in an egg and tomato sauce). pigeon. Seasonings can be traditional Moroccan spices. even amber and agarwood. add vegetables. French. paprika. beef. quinces. the cooking liquid must contain some fat. legumes. cumin. raisins and almonds). Other ingredients for a tagine may include any product that braises well: fish. Some famous tagine dishes are mqualli or mshermel (both are pairings of chicken. raisins. enabling the cook to inspect the ingredients. 10 . For example. with or without honey. with or without a complexity of spices. apricots.aid of a mitten. ginger. olives and citrus fruits. with fresh or preserved lemons. Italian or suited to the dish. pears. saffron. though preparation methods differ). Very few Moroccan tagines require initial browning. apples. ossobuco. Traditional spices that are used to flavor tagines include ground cinnamon. Most tagines involve slow simmering of less-expensive meats. which may be skimmed off later.
a simple ragout of meat cut into very small pieces. accompanied by wedges of lemon. cooked with onions and various spices. or as a completely vegetarian dish. First.common thickeners include cannellini beans. or even stewed calf's brains. sundried tomatoes. is called tabil. or a robust combination of ground coriander and caraway seeds. saffron. Examples include but are not limited to fresh parsley. Next. it is combined with whatever ingredient has been chosen to be the dominant flavoring. Tunisian tagines can be made with seafood. Tunisian tagine is more like an Italian frittata. fill it. such as a blend of dried rosebuds and ground cinnamon known as bharat. it is turned out onto a plate and sliced into squares. When the meat is tender. chickpeas. this egg & stew is baked in a deep pie dish. cooked vegetables. either on the stove or in the oven until both top and bottom are crisply cooked and the eggs are just set.Tunisian Tagine What Tunisians refer to as a "tagine" is very different from the more well-known Moroccan dish. In rural parts of Tunisia. breadcrumbs or cubed potatoes. the stew is enriched with cheese and eggs. home cooks place a shallow earthenware dish over glowing olive wood. dried mint. Finally. When the tagine is ready. and then pile hot coals on top. The resulting tagine is crusty 11 . cover it with a flat earthen pan. Then something starchy is added to thicken the juices .
Now onto the recipes! This article is licensed under the GNU Free Documentation License.org/wiki/Tagine 12 . and is infused with a subtle smoky fragrance.on top and bottom. It uses material from the Wikipedia article "Tagine".Source http://en. moist within.wikipedia.
Essential Ingredients 13 .
depending on size 6 1/4-cup coarse salt. 4 lemons. Sprinkle salt on inside surface before reshaping. Invert jar upside daily (if possible). and spices in between. from the top to within 1/2 inch of the bottom. more if desired (kosher or coarse sea salt) 6 coriander seeds 1 4 black peppercorns cinnamon stick whole cloves Lemon juice Procedure Make two cuts in lemon.Preserved Lemons Preserved lemons are a staple in Moroccan cuisine and are frequently used in stews or tagines. this step must be done well in advance. Place 1 tablespoon salt on the bottom of a 1 -1/2 pint size jar. Allow lemons to ripen in a warm place. Press the lemons into jar and add fresh lemon juice to approximately 3/4" from top of jar. nearly quartering them. adding more salt. Servings: 4 14 . Place lemons in jar and push them down. since curing the lemons takes at least one month. Although easy to prepare. Takes approximately 30 days. May keep up to one year.
cumin. Season to taste. and lemon juice. Stir in the fresh herbs and remove from heat. 15 .Tomato Chermoula Tomato Chermoula goes well with seafood dishes. Add the tomatoes. 1 tbsp olive oil 2 garlic cloves chopped 2 brown onions diced 4 x 400g cans of crushed tomatoes Juice of ½ lemon 2 tbsp chopped flat leaf parsley 1 tbsp ground cumin 2 tbsp chopped coriander Salt & pepper Procedure Gently heat the oil in a saucepan and sauté the garlic and onion until soft. This can be stored in the refrigerator for up to a week. Simmer gently for 20 minutes. stirring occasionally.
dry jar. diced 1 Tbs coarse salt Procedure 1/4 tsp herbes de Provence Gently heat the butter in a saucepan until melted. Lower the heat and simmer for 3-4 minutes until the butter is clear and there is a separate layer on the bottom of the pan. Gradually spoon the clear butter into the sieve and allow it to strain through. k'dras and couscous. gradually becoming darker and more pungent with time. smen lends a characteristic flavor to tagines. Then strain it again into a clean. It has quite a potent cheese taste that takes a little getting used to. In some Fez and Berber households. It may be flavored with wild herbs. Cover and keep in the refrigerator for up to 6 weeks.Smen Smen is a type of preserved clarified butter prepared in a way similar to Indian ghee. and sprinkle with the salt and herb. In cooking. Servings: 1 16 . 2 cups sweet butter. smen is packed in glass jars and kept for years. then bring to the boil. Line a sieve with muslin that has been wrung out in hot water. especially for eating on bread.
17 . 1 teaspoon ground cumin 1 teaspoon ground ginger I teaspoon turmeric 1 teaspoon salt 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper Procedure 1/2 teaspoon ground white pepper 1/2 teaspoon ground coriander seeds 1/2 teaspoon cayenne 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves In a small bowl whisk together all ingredients until combined well. here is a great recipe. It is extremely versatile. Ras el hanout is somewhat curry-like with a spicy kick." Ras el Hanout is a Moroccan spice blend that can contain more than 30 ingredients. For the Moroccan souks (spice merchants) it is a point of honor to have the most sought after version of this blend. adding a golden color and an aromatic and enticing flavor to chicken and vegetable tagines. Spice blend keeps in an airtight container at cool room temperature 1 month. You can buy ready-made Ras el Hanout at supermarkets where it is often called Moroccan Spice Blend or similar.Ras el Hanout (Moroccan Spices) Literally "top of the shop. If you’d like to go the more traditional route and make your own. a floral fragrance and subtle nuances within an overall robust flavor.
Vegetable Tagines 19 .
for serving peeled and cut into 1-inch dice 2 medium red potatoes. Drain.5 ounce can whole tomatoes.Chickpea Tagine 1 cup dried chickpeas. thinly sliced 1 tablespoon unsalted butter 2 tablespoons extra-virgin olive oil 2 teaspoons ground cumin One 3-inch cinnamon stick 1/4 teaspoon crushed red pepper 1/2 pound butternut squash. 20 . soaked overnight and drained 1/4 teaspoon saffron threads 1 quart plus 2 tablespoons water 1 large onion. peeled and cut into 1inch dice One 14. Procedure Salt 2 small zucchini. cover the chickpeas with 2 inches of water and bring to a boil. diced 1 tablespoon minced preserved lemon rind Freshly ground black pepper 3 tablespoons chopped cilantro leaves Yogurt and harissa. drained and chopped In a saucepan. 45 minutes. Reduce the heat to low and simmer until tender. finely diced 2 garlic cloves.
chickpeas. In a deep skillet. then simmer until the squash and potatoes are tender. tomatoes. potatoes. Add the zucchini and the preserved lemon. steep for 10 minutes. 30 minutes. Discard the cinnamon stick. simmer until the zucchini is tender. Add the cumin. 21 . Serve in bowls with yogurt and harissa. 8 minutes. Add the saffron water. Season the tagine with salt and pepper and stir in the cilantro. crumble the saffron in the 2 tablespoons of water. squash. 5 minutes.In a bowl. bring to a boil. the quart of water and a large pinch of salt. cinnamon stick and crushed red pepper and cook for 2 minutes. cook the onion and garlic in the butter and oil over moderate heat until golden.
Cook for 1 minute. currants. 22 . chopped ripe bananas 1 tsp sugar Heat 1 tablespoon olive oil in a large skillet over medium-high heat.Fruit and Vegetable Tagine 1/4 cup olive oil 1 large red pepper. Remove from pan and set aside. chopped zucchini. stirring occasionally. Remove from pan and set aside. Add 1 teaspoon garlic. Add eggplant and season with salt and pepper. and add 1 teaspoon garlic. stirring occasionally. 1 teaspoon shallots. Cook until tender. 1 teaspoon shallots. about 3 minutes. Add 1 tablespoon olive oil to skillet and heat over medium-high heat. Cook until tender. chopped 1 1 Tbs minced garlic Tbs minced shallots Coarse salt Freshly ground pepper 1 medium peeled eggplant. and 1 tablespoon water. about 3 to 4 minutes. and 1/2 teaspoon cinnamon. Add red pepper and cook for 1 minute. chopped Procedure 2 Tbs currants 1 tsp ground cinnamon 1 1 2 yellow squash.
Slice bananas crosswise and then lengthwise. Sauté until just soft. Cook until tender. Remove from pan and chop. Add 1 tablespoon olive oil to skillet and heat over medium-high heat. Combine all vegetables in a tagine or baking dish. about 2 to 3 minutes. about 1 minute. Cover and transfer to oven and bake for 20 minutes. Remove from pan and set aside. Heat oven to 375 degrees. Season with salt and pepper and add 1 teaspoon garlic and 1 teaspoon shallots. Servings: 6 23 . and sugar.Add 1 tablespoon olive oil to skillet and heat over medium-high heat. but not falling apart. Add bananas. Add yellow squash and zucchini. 1/2 teaspoon cinnamon.
filling vegetarian dish. thinly sliced 3 medium carrots. medium dice 1 cup canned diced tomatoes in juice 1/2 To 3 3 1/2 1 2 1 1/4 cup green olives. Look for them in gourmet grocery stores or online at igourmet. What to buy: For a slacker solution. This version contains an assortment of vegetables. you can substitute high-quality canned chickpeas for the cooked chickpeas. pitted and halved cups cooked chickpeas. drained preserved lemon. Preserved lemons are a popular ingredient in Moroccan cooking. seeds removed. it has also come to refer to Moroccan-style stew preparations. making for a flavorful.com. such as picholine. including cauliflower and chickpeas. peeled. For the tagine: 6 Tbs 1 olive oil medium yellow onion.Filling Vegetable Tagine Though the word tagine refers to the cone-shaped cooking vessel that the dish is traditionally made in. They’re preserved in a salt-and-lemon-juice mixture and sold in jars. finely chopped cup dried currants serve: cups dry couscous cups water cup olive oil 24 . thinly sliced 2 tsp 1 1 tsp 3 ground cumin seed cinnamon stick grated fresh ginger medium cloves garlic.
add onion. and saffron and stir to combine. Add tomatoes and their juice. olives. vegetable broth. Taste tagine and adjust seasoning if necessary. add ginger and garlic. Stir in cumin and cinnamon stick. pour over couscous. preserved lemon. about 1 minute. and let stand until 25 . and currants and simmer. Add carrots. and cook. about 5 minutes. Once water boils. covered. Bring water to a boil. stirring occasionally. until cauliflower is just tender. about 1 minute more. about 10 minutes more. large dice Procedure 1 cup whole almonds. chickpeas. season with salt and freshly ground black pepper. To serve: Place couscous in a large bowl or baking dish. stirring occasionally. season with salt and freshly ground black pepper. about 3 minutes. and cook until slightly tender. When oil shimmers. Bring mixture to a simmer and cook.1 quart (4 cups) vegetable broth pinch saffron threads 1 medium head cauliflower. Add cauliflower. about 7 minutes. and toast until aromatic. until soft and translucent. and cook until just softened. toasted 1/2 1/2 cup sliced scallions cup plain Greek-style or whole-milk yogurt For the tagine: Heat olive oil in a large Dutch oven or heavy-bottomed pot with a tight fitting lid over medium heat. until vegetables are almost completely cooked but still raw in the center.
season to taste with salt and pepper.water is absorbed. about 5 minutes. Pass yogurt on the side. Servings: 6 26 . topped with almonds and scallions. Serve tagine over couscous. and stir briefly to combine. Add olive oil.
heavy pot over medium-high heat .6 0. chopped sweet potatoes.Quick Vegetable Tagine Mimicking the slow cooking Moroccan tagine.2 g Procedure Heat oil in the bottom of a large. Stir in the 27 . chopped 3 70 g zucchini. or with steamed couscous or warm bread. and raisins in the pot with the onion mixture.6 3 (16 ounce) cans chicken broth ml lemon juice ml honey g g g g ground cumin ground coriander ground turmeric ground cinnamon garbanzo beans. rinsed and drained salt ground black pepper 440. chopped plum tomatoes. Cook and stir the onion. sweet potatoes.5 0. and garlic in the oil until tender. chopped raisins 6 2 g g 30 15 0. 15 ml olive oil 1 1 onion. chopped green bell pepper. this fast stove top version made with a variety of vegetables and spices.5 0. about 5 minutes. Place the carrots. is full of rich flavor and texture. chopped carrots. plum tomatoes. chopped 3 3 2 cloves garlic. zucchini. eggplant. Enjoy this vegetable tagine served on its own as a hearty stew. chopped 1 4 eggplant. green bell pepper.
Stir to combine and cook the soup for an additional 10 to 15 minutes. and simmer until the vegetables are tender. and reduce the heat to medium-low. Pour the garbanzo beans into the stew and season with salt and pepper.chicken broth. honey. and cinnamon. turmeric. lemon juice. about 30 minutes. cover. and season with cumin. Servings: 6 Total Time: 75 minutes 28 . coriander. Bring the stew to a boil over high heat.
Vegetable Tagine with Couscous 1 bundle asparagus. and cut into 1 green bell pepper. halved lengthwise. seeded. trimmed. peeled. and cut into 1 Japanese eggplants. peeled. cored. trimmed 1/2 lb haricots verts (small French green beans) 2 1 Tbs olive oil large yellow onion. 29 . quartered tomato paste cup water Salt. to taste Tbs minced fresh Italian flat-leaf parsley Tbs minced fresh basil boxes couscous . to taste Freshly-ground black pepper. seeded. peeled.(12 oz ea) 1/2 cup hot water. and roughly chopped 5 celery stalks. 2 4 6 1 oz 7 5 1 2 yellow bell peppers. then thinly sliced 12 large mushrooms. and cut on the diagonal into 1 1/2 2 large carrots. almost simmering. and cut on the diagonal into 1 2 large leeks. and thinly sliced. plus 4 large carrots. and cut into 1 1/2 medium red new potatoes. cored. trimmed. white and 4 light green part.
Drain and refresh with cold water. Add tomato paste. Stir in tomatoes. stirring frequently. bell peppers. Presentation: Place couscous on large serving platter. Add mushrooms and garlic. In a large Dutch oven or pot. lower heat and simmer. about 10 minutes. about 30 to 40 minutes. and leeks. Should have a stewlike consistency. Place couscous in a large bowl. Add onion. covered. Drain again. Bring pot of water to a boil. Stir to combine. Drain and refresh with cold water. until all vegetables are very tender and sauce thickens.quartered 6 garlic cloves. Taste and adjust seasonings if necessary. but not smoking. add asparagus and cook until just barely tender. Add salt and pepper to taste. eggplant and potatoes. Heat on high heat until very hot. 1 cup water. 30 . celery. set aside. Allow to sit 10 minutes before serving. Top with vegetable tagine mixture. salt and pepper. cook 1 minute. Pour 1/2 cup water over top. minced or chopped 4 ripe tomatoes. Stir in parsley and basil. Toss. Cook on medium-high heat. until onions are translucent and celery is lightly browned. set aside. 4 carrots. add haricots verts and boil until cooked tender-crisp. diced but not boiling Procedure Bring a pot of water to a boil. Bring to boil. 2 thinly sliced carrots. add oil. Drain again.
serve them in a sauce boat on the side. Servings: 12 31 . Garnish with reserved asparagus and haricots verts. If you have excess juices.so that the couscous can absorb some of the liquid.
yellow. Then slice rings into strips. seed. In 32 .Apricot and Vegetable Tagine 1 medium sweet potato -. rinsed (or red lentils) 1 1/2 cups vegetable stock 1 garlic clove -crushed 8 oz pearl onions -. as preferred. and chop the tomatoes to measure 2 cups. Cut bell pepper into 1-inch rings. steamer. Peel the potato and cut into 1-inch chunks.juice only tsp honey dried apricots -finely sliced **To serve: cumin seed -toasted steamed couscous -such as 1/2 tsp 1 1 4 Cook the potato or yam in microwave. peel.cut to carrot size Procedure 1/2 tsp 8 1 1 oz baby carrots pinch cinnamon pinch ground ginger cayenne lemon -. Blanch. or oven. Let cool. core.partially cooked cut into one-inch chunks 1 green bell pepper -cut into strips 1 lb tomatoes -concasser --x-1/2 cup split peas -.
Servings: 4 33 . and apricots. the stock. add water if you want more sauce. honey. Return to a boil. Sprinkle with the toasted cumin seeds and serve in large shallow bowl with room for steamed couscous. place the peas or lentils.a sauce pan. for 20 minutes. lemon juice. garlic and onions. covered. Stir in all the vegetables. bring to a boil and simmer. and simmer for 15 to 20 minutes more. spices.
about 1 hour. seeds and stems removed. If you're skeptical. minced 1 1 1/4 tsp ground cumin tsp salt tsp (freshly ground) black pepper 2 1/2 cups vegetable stock or chicken stock cup raisins Juice of 1 lemon 1/4 cup chopped green onions.African Mixed Vegetable Tagine This chunky vegetable North African stew is great served with rice or couscous. chop them coarsely and set aside. eliminate them. 34 . but raisins are common in stews like these. Bring to a boil and cook chickpeas until tender. white part only 2 Tbs chopped fresh cilantro Procedure 1 cup sliced carrots 2 fresh green chilies. 1 cup dry chickpeas (garbanzo beans) 2 Tbs olive oil 2 cups chopped onion 2 cloves garlic. heavy casserole covered with cold water. It sounds weird. sliced 1 cup sliced zucchini 2 cups chopped tomatoes Drain and rinse the chickpeas. Drain chickpeas. Put them in a large. You'll still have a wonderful stew. like 1/2 jalapenos. The cooking time depends on the age of the chickpeas.
carrots. scallions and cilantro. Add the tomatoes. Stir in the lemon juice. and bring the mixture to a boil. reduce the heat to a simmer. chilies and zucchini for 3 minutes. heavy skillet and sauté the onion. garlic. and serve. salt and pepper and simmer for 2 minutes. cumin. Add the chopped chickpeas to the boiling mixture. Servings: 6 35 .Heat the oil in a large. cover and simmer for 25 minutes. Add the stock and raisins.
Add the onion and cook over low heat. 36 . cored and cut into 2-inch florets cup fine dry bread crumbs oz Gruyère cheese. Lightly grease a 9-by-13-inch glass or ceramic baking dish. paprika. tomato paste and a pinch each of salt and pepper. thinly sliced 10 garlic cloves. beaten Preheat the oven to 400°. about 7 minutes. Add the garlic. shredded (1 cup) large eggs.Cauliflower Tagine 3/4 cup extra-virgin olive oil 1 large onion. Season with salt and pepper and transfer to the prepared baking dish. Tabil. stirring occasionally. stirring occasionally. bell pepper. about 8 minutes. until softened. heat the olive oil. finely chopped 1 green bell pepper. Cover and cook. In a large skillet. thinly sliced 2 2 1 Tbs sweet paprika Tbs Tabil Tbs tomato paste Salt and freshly ground pepper Procedure 5 1 3 1/4 cup thinly sliced oilpacked sun-dried tomatoes. until the pepper softens. drained 1/2 cup water One 2 1/2 -pound cauliflower. Add the sun-dried tomatoes and water and simmer for 1 minute.
cook the cauliflower until just tender. or until bubbling around the edges. about 5 minutes. until browned and crisp on top. 37 . Servings: 6 Author Notes The recipe can be prepared ahead through Step 2 and refrigerated separately. Bring to room temperature before proceeding. Cover with foil and bake in the upper third of the oven for 15 minutes. Drain and pat dry.In a large pot of boiling salted water. Spread the cauliflower in the baking dish. Stir in the beaten eggs and pour the mixture over the cauliflower. In a small bowl. Let the tagine stand for 10 minutes before serving. Uncover and bake for about 15 minutes longer. toss the bread crumbs with the Gruyère and season with salt and pepper.
seeded & -. herbs. skinned. in a tagine (or When ready to cook. grated lg Tomatoes. Servings: 4 38 . Mix well. chopped 6 1/4 tsp Hot red pepper 1/4 tsp Sweet red pepper 1/4 tsp Cinnamon 1/4 tsp Saffron 1/4 tsp Cumin 1/4 tsp Ginger Black pepper Tbs Olive oil Procedure Drain chick peas & cook in boiling salted water until Drain. spices. add olive oil & simmer over a low heat for 15 minutes or until the chick peas are well impregnated with the aromatic flavors. Add tomatoes.diced 6 Sprigs Italian parsley. Peel chick peas & combine with onion shallow casserole). -.Tagine of Chick Peas with Aromatics 4 cup Chick peas.chopped 4 Sprigs cilantro. soaked Salt 1 3 Spanish onion. salt & pepper. tender.
chopped 2 12 4 2 3 3 1 3 FOR THE TAGINE Tbs olive oil carrots . Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned. whizz paste ingredients in a blender. cumin. ends trimmed and cut into chunks dried prunes . You may have to do this in two batches Add the chermoula paste to the casserole. cover with a lid and cook in the oven 39 . about 7 mins. paprika. peeled 100ml/3 ½ fl oz lemon juice (about 3 lemons) 100ml/3 ½ fl oz olive oil 1 Tbs each honey.Moroccan Tagine with Chermoula FOR THE CHERMOULA PASTE 2 3 red onions . Pour in 400ml water. cut into chunks large potatoes . cut into chunks red onions . leaves only. dates or figs sprigs mint . cut into chunks large parsnips . Heat oven to 220C/fan 200C/gas 7. cut into chunks leeks . along with the dried fruit. finely chopped Procedure To make the chermoula. chopped garlic cloves small knob fresh root ginger. turmeric 1 tsp hot chili powder handful coriander .
Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Servings: 6 40 . Sprinkle with the mint. Serve on its own or with couscous or crusty bread.for 45 mins.
Pour the sauce over the top. seeded & -. peeled. Over high heat. Continue to reduce the tomatoes until all the water has evaporated & the oil is released. mashing down the tomatoes as they cook. top & tail the okra. Serve hot or lukewarm. String together with thread into a “necklace”.Tagine of Okra and Tomatoes 1/2 lb Okra Tomatoes. From time to time lift up the necklace to stir. chopped Salt Tbs Vegetable oil 4 1/2 lb Procedure Wash. Gently pull out the thread. lower the heat to medium. After 10 minutes. remove & keep warm. Fry the tomatoes in this released oil. garlic. stirring continuously. cook the tomatoes with the parsley. After the okra is tender. chopped 3 1 1/2 tsp Sweet paprika 1 tsp Garlic. paprika. salt & oil. Servings: 5 41 . place the okra in the serving dish.chopped 2 Tbs Parsley. add the okra & begin to poach it in the sauce.
chopped cloves garlic. sliced tsp ground cumin tsp ground coriander cinnamon stick 2 1/4 tsp saffron threads.a little sweet from the pumpkin and golden orange in color. steeped in 100ml hot water 500g pumpkin. Drain. sliced a preserved lemon.Tagine of pumpkin and chickpeas This dish is beautifully rich and aromatic . to serve 1/2 cup yoghurt 1/2 cup coriander leaves Procedure 1/4 tsp dried chili flakes Put the chickpeas in a pot with plenty of cold water and boil for 30 minutes. peeled and cut into large pieces waxy potatoes. peeled and cut in half half 2 1/2 a 400g tin tomatoes zucchini. 42 . chopped cooked couscous or rice. soaked overnight 2 1 1 2 2 2 1 Tbs olive oil Tbs butter large onion. Perfect for a vegetarian dinner party. 1 cup chickpeas.
Add the zucchini and preserved lemon and cook for 5 more minutes or until the potatoes and pumpkin are soft (but not mushy). Season with salt and simmer gently until the potatoes are almost soft (about 30-40 minutes). Servings: 4 Author Notes If you like it hot.In a large pot. pumpkin. Add the spices (except saffron). To serve Serve with couscous or rice and a dollop of yoghurt and some freshly chopped coriander. 43 . tomatoes and just enough water to cover. cook for a couple of minutes. heat the oil and butter and cook the onion and garlic until soft and lightly golden. potatoes. saffron. then add the partially cooked chickpeas. serve a little harissa on the side (available at delis and some supermarkets).
Tagine of Spring Vegetables with Spiced Tomato Broth and Couscous
* 2 cups vegetable broth * 2 cloves garlic, peeled * 2 thin slices fresh ginger * 1 tsp coriander * 1 tsp cumin * 1 small eggplant (or 2 Japanese eggplants), cut into 1/2-inch slices * 1 tbsp tomato paste * 1 cup baby carrots * 1 cup cauliflower florets * 1 medium zucchini, cut into 1/2-inch slices * 1/2 cup sliced radishes * 1 cup oyster mushrooms, bottom ends of stems trimmed (or button mushrooms, quartered) * 1 cup frozen pearl onions * 1 cup cherry tomatoes * 2 cloves garlic, peeled and minced * 2 tbsp extra-virgin olive oil * 1 tbsp garam masala spice (found in supermarkets) * 2 cups roughly chopped mustard greens * 3 cups cooked wholewheat couscous Procedure
Preheat oven to 400°F. In a saucepan, simmer first 5 ingredients 20 minutes. Meanwhile, sprinkle eggplant with salt and let stand 10 minutes. Rinse and pat dry with a paper towel. Remove garlic 44
cloves and ginger from saucepan. Add tomato paste and stir. Season with salt and pepper. Reserve and keep warm. Blanch carrots and cauliflower in boiling water 5 minutes; drain. Rinse with cold water; drain again. Toss all veggies, except mustard greens, with minced garlic and oil. Spread vegetables on baking sheet, sprinkle with garam masala and bake 15 minutes. Remove from oven, add mustard greens and toss. Return to oven and bake 5 minutes more. Divide couscous and vegetables among 4 bowls, and pour 1/2 cup broth in each.
Slow Cooker Root Vegetable Tagine
This is a subtly spiced, super easy slow cooker meal. A good introduction to Moroccan food. Serve with couscous.
455 g parsnips, peeled and diced 455 g turnips, peeled and diced 220 g onions, chopped 455 g carrots, peeled and diced 6 4 2 dried apricots, chopped pitted prunes, chopped g ground turmeric 2 g ground cumin
0.9 g ground ginger 1 g ground cinnamon
0.4 g ground cayenne pepper 1 2 1 g dried parsley g dried cilantro (14 ounce) can vegetable broth
In a slow cooker, toss together the parsnips, turnips, onions, carrots, apricots, and prunes. Season with turmeric, cumin, ginger, cinnamon, cayenne pepper, parsley, and cilantro. Pour in the vegetable broth. Cover, and cook 9 hours on Low. Servings: 6 Preparation Time: 50 minutes Cooking Time: 540 minutes
47 . plus 1 medium onion. ginger. for 2 more minutes. cook the grated onion in olive oil until melting. crumbled 24 juicy purple or tan olives 1/2 preserved lemon Peel the potatoes and thickly slice into a bowl of cold water. cumin. Add the tomato.Spicy Potato Tagine with Preserved Lemon and Olives 2 pounds red potatoes 1 small onion. 3 to 4 minutes. thinly sliced 3 tablespoons extra virgin olive oil 1/3 cup grated tomato (see Tips. grated and squeezed dry (see Note). Cook. In heavy saucepan set over moderate heat. paprika. and garlic. below) 1/4 teaspoon ground ginger 1/4 teaspoon hot Hungarian paprika Pinch of ground cumin 1 teaspoon crushed garlic Procedure 1 bay leaf 1/4 fresh lemon 2 tablespoons chopped flatleaf parsley 2 tablespoons chopped fresh cilantro Salt 4 to 5 dry saffron threads. stirring.
the bay leaf. and garnish with the preserved lemon. Reduce the heat to very low and simmer until the potatoes are tender. You will be left with just the tomato skin on your hand. Add the saffron and 1 1/2 cups hot water and bring to a boil. discard. Add the olives to the liquid and boil until the pan juices are reduced to a thick sauce. Use a slotted spatula to transfer to a covered serving dish to keep warm. and the fresh lemon quarter. Servings: 6 Author Notes To grate tomatoes: Halve and gently squeeze to remove the seeds. 48 . Discard the lemon.Drain the potatoes and add to the pan with the thinly sliced onion. about 40 minutes. Grate the tomato halves. and salt to taste. cut side facing the coarsest side of a box grater or flat shredder. Toss to coat the potatoes. onion. pour over the potatoes. Correct the seasoning. and lemon quarter with the parsley. cilantro.
Reduce the heat. raisins. Remove from heat and stir in the parley and mint and garnish with chopped almonds. about 5-7 minutes. cumin. 5. 6. 2. about 1 minute. Heat the oil in a pan. 4. 3.Artichoke and Fava Bean Tagine 1 tablespoon olive oil 1/2 cup onion (chopped) 1 clove garlic (chopped) 1 teaspoon ginger (grated) 1 cup artichoke hearts (quartered) 1 cup fava beans 1/4 cup green olives 1/2 preserved lemon (pith removed and chopped) 1/2 cup raisins 1 teaspoon ground cumin Procedure 1/2 teaspoon cinnamon 1/2 teaspoon turmeric 1 tablespoon harissa 1 tablespoon honey 1/2 cup vegetable broth salt and pepper to taste 1/4 cup parsley (chopped) 1/4 cup mint (chopped) 1/4 cup almonds (toasted and chopped) 1. about 10-20 minutes. olives. honey and vegetable broth and bring to a boil. preserved lemon. 49 . cinnamon. Add the onion and sauté until tender. harissa. fava beans. turmeric. cover and simmer until the vegetables are tender. Add the garlic and ginger and sauté until fragrant. Add the artichoke hearts.
Serves: 2 50 .
51 . trimmed. crushed 2 large brown onions (400g). crush seeds to a fine powder. chopped finely 2 teaspoons sweet paprika 2 teaspoons ground ginger 1 tablespoon tomato paste 2 cups (500ml) water 2 x 425g cans diced tomatoes 600g pumpkin. drained Using mortar and pestle. rinsed. until fragrant. cook. stirring. halved 300g can chickpeas.Fragrant Vegetable Tagine with Lemon Couscous 1 tablespoon coriander seeds 1 tablespoon cumin seeds 1 tablespoon caraway seeds 1 tablespoon vegetable oil 3 cloves garlic. Sift into small bowl. quartered 200g baby green beans. Heat oil in large saucepan. stirring. chopped coarsely Lemon couscous 2 cups (400g) couscous 2 cups (500ml) boiling water 2 teaspoons coarsely grated lemon rind 2 teaspoons lemon juice 2 tablespoons coarsely chopped fresh flat-leaf parsley Procedure 8 yellow patty-pan squash (240g). until onion softens. Add crushed seeds and spices. cook garlic and onion. discard husks.
Stir in rind. Stir in squash. simmer. 20 minutes. fluffing with fork occasionally. combine couscous with the water in large heatproof bowl. beans and chickpeas.Add paste. covered. uncovered. the water. cover. Reduce heat. undrained tomatoes and pumpkin. For the lemon couscous. stand about 5 minutes or until water is absorbed. 52 . bring to the boil. juice and parsley. simmer. Serve tagine with couscous. about 10 minutes or until squash is tender.
coarsely chopped 2 Tbs fresh sage leaves -chopped 3 cloves garlic -chopped 1/2 tsp salt 2 2 Tbs olive oil cups cooked couscous -Israeli or Moroccan free chicken broth -or vegetable broth 1/2 oz dried porcini mushrooms -coarsely chopped 4 sweet potatoes -about 2 pounds. Reduce heat to medium and simmer 2 minutes. sage. Remove the casserole from heat and add sweet potatoes. -. garlic. Serve over couscous. uncovered. bring to a boil over high heat. stirring once. allowing liquid in mixture to thicken slightly. combine broth and mushrooms. Servings: 4 53 . dried tomatoes. Cover and bake in the oven for 30 minutes.chunks Procedure Preheat oven to 350 degrees F. stir and bake. for 15 minutes longer. In oven-proof casserole.peeled & cut into -. Stir well and cool at least 5 minutes before serving. Add the olive oil to sweet-potato mixture. and salt.Sweet Potato Tagine 14 1/2 oz low-sodium fat10 dried tomato halves .
which bolster the immune system. The tuber also contains high levels of vitamins C and E. which protects against cancer and heart disease. a medium sweet potato has only about 130 calories. and fiber.and cholesterol-free. B vitamins.Author Notes Sweet potatoes contain more than 4 times the recommended daily allowance of beta-carotene (more than carrots!). Other nutrient bonuses: plenty of vitamin A. Despite their rich taste. 54 . these potatoes are fat. iron. potassium.
soaked overnight 2 tbsp olive oil 1 tbsp butter 1 large onion. heat the oil and butter and cook the onion and garlic until soft and lightly golden. sliced 1/2 a preserved lemon. pumpkin. 55 . Add the zucchini and preserved lemon and cook for 5 more minutes or until the potatoes and pumpkin are soft (but not mushy). then add the partially cooked chickpeas. chopped 2 cloves garlic. tomatoes and just enough water to cover. saffron.Pumpkin and Chickpeas 1 cup chickpeas. peeled and cut into large pieces 2 waxy potatoes. cook for a couple of minutes. chopped cooked couscous or rice. sliced 2 tsp ground cumin 2 tsp ground coriander 1 cinnamon stick 1/4 tsp dried chili flakes 1/4 tsp saffron threads. In a large pot. peeled and cut in half half a 400g tin tomatoes 2 zucchini. Add the spices (except saffron). Drain. steeped in 100ml hot water Procedure 500g pumpkin. Season with salt and simmer gently until the potatoes are almost soft (about 30-40 minutes). potatoes. to serve 1/2 cup yoghurt 1/2 cup coriander leaves Put the chickpeas in a pot with plenty of cold water and boil for 30 minutes.
serve a little harissa on the side (available at delis and some supermarkets). 56 . If you like it hot.To serve Serve with couscous or rice and a dollop of yoghurt and some freshly chopped coriander. Serves 6.
6 cherry tomatoes A handful of dried apricots roughly chopped Lemon juice before you serve Mint leaves (optional). so it’s probably great with chicken. 1 2 onion cloves of garlic. not overpowering or painful amounts ½ tsp ground cinnamon 1 tsp of mild curry powder ½ tsp turmeric ½ tsp cumin (or cumin seeds if you like) ½ packet of Quorn pieces (for 2 people) or 250ish grams diced chicken breast 1 courgette cut into nice chunks 1 leek sliced into thick 3 bay leaves 1 tsp thyme.g. Slosh of olive oil for frying. 57 . This recipe is enough for two really greedy people.Vegetarian Moroccan Tagine I make this with Quorn pieces instead of chicken and it’s really tasty. roughly chopped chili to taste e. Serve with couscous.
Serve with couscous. Procedure Frying: start with the onions. chili. bay leaves.Marigold Swiss Vegetable Bouillon stock is what I use. it might even be vegan. The liquids need to reduce a bit. Also you don’t need to use salt if you’re using this. thyme and apricots and bring to a vigorous bubble. add the leek and courgette. and it is totally brilliant and everyone should have some. 58 . garlic and spices for 5 minutes Add the chicken. that smells amazing” (10 mins approx) Add stock. turn down to a simmer and cook for half an hour or until the veg are at your preferred texture and the tomatoes have burst. then quorn chunks then chili and spices until your housemates start saying “wow. garlic. Chicken version (I’ve never done this one) Fry onion. courgette and leeks and fry for another 5 minutes. Add lemon juice and mint leaves if you can be bothered. Add the tomatoes.rings Around 500 ml of vegetable stock or chicken stock. so don’t cover the pan.
Pour in chicken stock. bay leaves. Bring to a bubble. Servings: 2 59 . thyme and apricots. turn down and simmer for half an hour. add the tomatoes.
Chicken Tagines 60 .
cut into bite sized pieces * 1-2 tomatoes. Mix in some turmeric. peeled and quartered lengthwise * 1-2 potatoes. * 3-4 chicken breasts * 2 cloves garlic. I have adjusted this recipe to use chicken breasts (which are more common in the West) but in Morocco you would more likely get a cut such as a thigh. chopped * 1-2 small onions.straight from the clay tagine. 61 . If you ever have the chance to buy a tagine (a clay cooking pot) it is worth it just to make this dish. Serve the finished meal boiling hot and eat it the traditional way . to garnish Procedure Heat the oil in the tagine over a low heat and sauté the garlic and onions for a couple minutes. Cover and let the chicken brown on one side. Any piece of chicken will work just fine. By the way.Traditional Chicken Tagine An amazing Moroccan cook named Naima taught this dish. then lay the chicken breasts on the bottom and season with salt and pepper. sliced into rings * 1 teaspoon turmeric * 1/4 cup oil (not olive oil) * salt and pepper * 3-4 carrots. cut into wedges * olive. turn and continue cooking until the other side is brown.
Spread the carrots and potatoes evenly around the meat. add about 1/2 cup water and then cover again. Servings: 3 Preparation Time: 10 minutes Cooking Time: 40 minutes 62 . Add a few olives. sprinkle the tomato wedges over the top along with some more salt and pepper. Cover and cook until the vegetables are done. Bring to the table while it is still bubbling. Continue cooking over a low heat. When the vegetables are nearly cooked. if desired.
(to 1/4) Procedure In a casserole set over moderately-high heat. warm 1 tablespoon of the oil until hot. (abt 1" pieces) 1 1/2 cups thickly-sliced carrots 1 1/2 cups thickly-sliced celery 3 garlic cloves. Add the chicken and cook. to taste 2 tsp ground cumin 2 2 6 1 1 1/2 tsp ground coriander 3 2 bay leaves cups cubed (1") firm ripe plum or other tomatoes cups cauliflower florets cups water chicken bouillon cube lemon . stirring. until no longer pink. 63 . cut into slices cups couscous 1 1/2 lbs 1/8 tsp Harissa paste . to taste Freshly-ground black pepper. cut into strips.Spiced Chicken Tagine 3 Tbs olive oil skinless boneless chicken breast. left whole Salt. and patted dry 1 1/2 cups sliced onions 1 1/2 cups coarsely-chopped green bell pepper. peeled. With a slotted spoon transfer to a plate.(or to taste).
pepper. off the heat 5 minutes. covered. for 2 minutes. 3 minutes more. covered. Add the water. pepper. the onions. stirring. bouillon cube. 5 minutes. for 5 minutes. stirring occasionally. Add the tomatoes and cauliflower and cook. and cook over moderate heat. celery. Servings: 6 64 . Return the chicken to the casserole. bring to a boil. and lemon slices. coriander. garlic. or until vegetables are just tender. stir to combine and let stand. carrots. Remove and discard bay leaves before serving. add the couscous. stirring. and cook the mixture over moderate heat. Add the Harissa paste and salt to taste. and bay leaves. covered. salt. cumin.Add the remaining oil to the casserole. and simmer.
Serve on a bed of rice. cut up medium onion chopped 2 1 1 cloves garlic minced Tbs olive oil lb fresh (or canned)Roma tomatoes chopped. Remove chicken pieces.Basic Chicken Tagine 1/2 1 chicken. Return chicken pieces to pot. Add ginger. Sauté onions until translucent. and continue frying for another minute. Add garlic. leaving about one Tablespoon. for about 30 minutes. and salt. and drain excess fat. limes. and add tomatoes. and fry for another minute. Simmer. covered. and remaining spices. Servings: 4 65 . 1/2 tsp salt 1 dried lime (or juice of fresh lime) Procedure 1 tsp ground toasted cumin seeds 1 tsp ground toasted coriander seeds 1 tsp ground cinnamon 1 tsp turmeric 1 tsp black pepper 1 teaspoon crushed red chili peppers 1 tsp grated ginger root In a heavy pan (Dutch oven) brown chicken pieces in oil over medium-high heat.
. Recipe can be varied by adding. cooked white beans. etc. one cup of one of the following okra..Author Notes This is a basic recipe. potatoes. 66 . green beans. toward the end.
before adding in the chicken. Heat two tablespoons of olive oil in a frying pan and stir in the onion.. Cook until slippery and soft. Slice the chicken into short strips. 67 .. zested * 4 fresh dates or soft dried dates * 2 large boneless skinless chicken breasts * 3 tablespoons olive oil * 50 g pine nuts Procedure * salt and pepper * 1 teaspoon harissa * 350 ml chicken stock * 200 g couscous * 1 tablespoon butter * 1 tablespoon chopped coriander Cut the dates in half.Moroccan Chicken and Date Tagine Recipe A taste of African cuisine. Turn down the heat and cook for about five minutes. then add in the pine kernels and lemon zest. * 1 large red onion. discard the stone and then chop into six pieces. salt and pepper. Cook until the meat is lightly browned. thinly sliced * 1 unwaxed lemon.
then use a fork to loosen the grains and mix in the butter. rusty colored sauce. You should end up with a thick. stirring occasionally. Serve the chicken mixture over the couscous. Servings: 2 Preparation Time: 20 minutes Cooking Time: 55 minutes 68 . remaining olive oil and salt. stir in the harissa. stock and dates.Squeeze the juice from half the lemon over the top. garnished with some chopped coriander and a lemon wedge. Cover and leave for 15 minutes. prepare the couscous by placing it in a bowl and adding 300ml boiling water. until the water is reduced by half. Meanwhile. Simmer for 10-15 minutes.
for 30 minutes. Reduce to mediumlow. boil. cinnamon. Remove chicken. 69 . Add remaining onion and parsley to chicken. turmeric or saffron 1 1 1 2 tsp ground white pepper tsp ground dried ginger cinnamon stick Tbs smen (see note. cook. almonds. pepper. chicken. set aside. turning. 13–15 minutes. drained 2 Tbs fresh lemon juice Combine chicken. Return chicken to pot along with salt and chickpeas. to taste 1⁄2 cup canned chickpeas. below) or butter Procedure 2 yellow onions. and smen in a medium pot over medium heat. turmeric. ginger. cook. 25–30 minutes. covered. cook until thickened. thinly sliced 4 cups chicken broth 1⁄4 cup chopped parsley Kosher salt. heat through. cut into 8 pieces. Add half the onions and broth. cover and cook until chicken is very tender. 3–4 minutes. skin removed 1 cup blanched whole almonds 1⁄4 tsp. Drizzle in lemon juice and serve. Bring sauce to a boil.Moroccan Chicken Stew 13 1⁄2-lb.
see the Essential Ingredients chapter.Servings: 4 Author Notes Note: To make smen. 70 .
Heat the oil in a large pan.Nectarine and Plum Chicken Tagine 1 tablespoon oil 4 chicken thighs (bone in and skin on) 1 tablespoon oil 2 onions (sliced) 2 cloves garlic (chopped) 1 teaspoon ginger (grated) 4 nectarines(stoned and sliced) 1/2 cup water (or chicken stock) 1 teaspoon paprika 1/2 teaspoon cayenne pepper Procedure 1. Add the garlic and ginger and sauté until fragrant. 6. plums. about a minute. saffron. salt and pepper. turmeric. cayenne pepper. cinnamon. cumin. brown on all sides and set aside. 3. cover and simmer for 15 minutes. paprika. 1 teaspoon cumin 1/2 teaspoon turmeric 1/2 teaspoon cinnamon 1 pinch saffron salt and pepper to taste 1/4 preserved lemon (pith removed. 4. 2. Heat the oil in a large pan. water. and sauté for 3 minutes. Add the onion. Add the nectarines. Add the chicken. 5. and peel rinsed and sliced) 1/4 cup kalamata olives 1 tablespoon harissa 1 tablespoon honey 1/4 cup parsley (chopped) 1/4 cup cilantro (chopped) 4 plums (stoned and chopped) (chopped) 71 .
harissa and honey and simmer. olives. preserved lemon. 72 . Remove from heat and mix in the parsley and cilantro. covered.7. for 25 minutes. Add the chicken. 8.
Moroccan Chicken Tagine 2 frozen barbecued defrosted --kosher precooked 8 oz frozen chopped peppers & onions 1/2 cup orange-flavored brandy 8 oz mixed dried fruits -cut in half --see note 14 oz stewed tomatoes -partially drained 2 tsp five-spice powder 1 8 oz shredded carrots chickens with sauce -. Reserve. five-spice powder. honey. dried fruits. Pour sauce and its contents over chicken and 73 .for garnish Procedure Drain barbecue sauce from defrosted chickens. Place 2 cups sauce in large microwave dish. brandy. tomatoes. in a baking pan. lemon juice and parsley. Mix in peppers and onions. carrots. Cut each chicken into 8 pieces and place. Partially cover and microwave on high 7 minutes. Remove any fat from reserved sauce.2 2 tsp garlic powder Tbs honey 1/2 cup lemon juice 2 cups coarsely cut Italian parsley sliced almonds sprig Italian parsley . until fruits are fork-tender. garlic powder. Dispose of remaining sauce. skin side up.
Just follow the package directions.marinate overnight. Garnish with parsley before serving. or barley pilaf. which microwaves in 8 minutes. which cooks in 5 minutes. Sprinkle with almonds and bake in preheated 350-degree oven for 45 minutes until heated completely through. Servings: 12 74 . This goes beautifully with a couscous mix.
Moroccan Chicken Tagine with Couscous This Moroccan chicken dish is even better when garnished with caramelized onions. roughly chopped 2 cups chicken stock 75 . 1 chicken. each cut into 8 slices Couscous (recipe follows): 1 1/4 cups water or chicken stock 1 6-ounce box Moroccan or other couscous 1 1 Tbs olive oil tsp ground cumin pinch of saffron threads juice of 1 lemon bunch cilantro stems discarded. each cut into 8 slices medium turnips. each cut into 8 slices yellow squash. minced 2 ground cumin curry powder ground cinnamon ground coriander turmeric 2 1 1 2 medium zucchini. about 3 pounds. cut into 1/4inch dice 2 1 1 1 1 1 tsp tsp tsp tsp tsp cloves garlic. cut into 8 pieces coarse salt and freshly ground black pepper to taste 3 1/2 Tbs extra-virgin olive oil onion. cut into 8 slices medium carrots. raisins and almonds.
Spoon some chicken and vegetables on top of the couscous and spoon some of the sauce over and around the plate. Raise the heat to high and bring the stock to a boil. Servings: 4 76 . Add the lemon juice. carrots and turnips. and spices to the pan and sauté until the onion is soft.coarse salt and freshly ground black pepper to taste Procedure Bring the water to a boil. mound equal portions of the couscous on each of 4 dinner plates. Season the chicken pieces with salt and pepper. Reduce the heat to a simmer. garlic. Return the chicken to the pot. heat the olive oil over moderate heat. Cook until the vegetables are tender. about 15 minutes. squash. chicken pieces. about 10 minutes. Stir the remaining ingredients together in a bowl and cover with the boiling water. about 4-5 minutes. In a saucepot big enough to hold the chicken and the chicken stock. and chicken stock to the pan. cover. and cook until the chicken is tender. cilantro. Remove the chicken from the pan and add the zucchini. about 45 minutes. Cover with plastic wrap and let sit until all the liquid is absorbed. To serve. Add the onion.
Add half the onion. about 5 minutes. Place a flame tamer over burner. Drain. stems trimmed Cooked couscous.(abt 4 lbs) skinned. and cook until translucent. Heat remaining 5 1/2 tablespoons olive oil in a medium tagine or saucepan set on 77 . Bring a large saucepan of salted water to a boil. combine chicken. 4 cups water. for serving Procedure Prepare an ice-water bath. and set aside. Cook for 5 minutes. In a large bowl. and set aside. to taste fresh okra. seeded chicken . sliced tsp tsp tsp tsp minced garlic ground cumin ground ginger saffron threads Freshly-ground black pepper. Let stand for 15 minutes. and 1 teaspoon salt. Remove from heat. the remaining juice of 2 lemons. Add quinces and juice of two lemons.Quince and Okra Tagine with Moha Coarse salt. In a medium saucepan. to taste Juice of 4 lemons large quartered quinces. heat 2 tablespoons olive oil. and cut into 8 pieces cups /2 Tbs water .(to 5) olive oil lb large onion. Transfer the quinces to the ice-water bath.
Drain chicken. stirring until well coated with the spice mixture. Servings: 4 Author Notes This version may be prepared in a medium saucepan. cumin. Season with salt and pepper.flame tamer over low heat. and saffron. Cook chicken. adding more water if necessary. covered. Cook. about 5 minutes. Add remaining onion. 78 . Top with blanched quinces and 1/4 cup water. and add to tagine. about 5 minutes. ginger. and serve immediately. Arrange okra evenly over chicken. Top with reserved onions. covered. Cook until onions have softened. garlic. until chicken is cooked through. about 30 minutes.
then add the chicken. no one will make you eat a cinnamon stick unless you really want to.Moroccan Chicken Tagine with Honey and Apricots This is another one of those amazing recipes that I get from my upstairs neighbor. salt. 79 . In my next life. turmeric and cinnamon sticks. Don't worry. pepper. Fry the chopped onions until soft. I have to actually watch her cook so I can get approximate measurements. I want to be Moroccan! * 6 lbs chicken pieces * 1 large yellow onion * 1 cup margarine (1 cup) * 1/2 teaspoon turmeric * salt * 1 teaspoon black pepper * 2 cinnamon sticks * 1 lb dried apricot or prune * 8 tablespoons honey * 2 teaspoons ground cinnamon * 1/2 cup peeled almonds * 1 tablespoon sesame seed * oil Procedure In a large pot. about two cups. Add enough water to cover the chicken. melt the margarine.
Add more honey if necessary. stir and cook until the sauce has a honey-like consistency. adding water if necessary. Add the ground cinnamon and the honey. Remove the chicken pieces. 80 . and simmer until the chicken is done.Bring to a boil. reduce the heat. Add the apricots and simmer for about fifteen minutes.
about 6 minutes per side. for garnish. pepper. about 3 min. 1/2 tsp ground cumin. Add onion and garlic to pan. Servings: 4 81 . Cover and let it simmer for 20 min. 2 medium tomatoes. salt. Place chicken in pan and cook until brown. Add cumin and coriander and cook for another minute. Cook on medium heat until light browned. 1/2 cup chicken broth. 1/2 tsp ground coriander. chicken broth and red peppers. Serve and Enjoy. boneless. Remove chicken and set aside. Procedure Heat oil in a large nonstick pan over medium heat. seeded and chopped (about 1-1/2 cups) 1/2 tsp red pepper flakes. 1 2 onion chopped. green chilies (green pepper). Add tomatoes. cut into thin strips.Hot Chicken Tagine 1 6 Tbs olive oil. Season chicken with salt and pepper. or until cooked. Add green chilies in thin strips for garnish. return chicken to pan with any juices. Bring to boil. skinless chicken breast halves. cloves garlic-chopped.
thinly sliced * 4 large carrots. 82 . cut into 1inch pieces * 1 eggplant. thinly sliced * 60 g dried cranberries * 65 g chopped dried apricots * 475 ml chicken broth * 30 g tomato paste Procedure * 30 ml lemon juice * 15 g all-purpose flour * 10 g garlic salt * 3 g ground cumin * 3 g ground ginger * 2 g cinnamon * 2 g ground black pepper * 235 ml water * 175 g couscous Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil. * 30 ml olive oil * 8 skinless. boneless chicken thighs. cut into 1 inch cubes * 2 large onions. stir and cook until the chicken is browned on all sides but not cooked through.Spicy and Sweet Chicken Tagine This Moroccan slow cooker dish is the perfect blend of sweetness and spice. Remove the skillet from the heat.
Layer the onion. and remove from heat. dried cranberries. cumin. Stir in couscous. cinnamon. flour. until liquid has been absorbed. carrots. Cover. lemon juice. or on Low setting for 8 hours. Whisk together the chicken broth. Fluff with a fork. and apricots over the chicken. Pour the broth mixture into the slow cooker with the chicken and vegetables. Bring water to boil in a saucepan. tomato paste. Cook on High setting for 5 hours. ginger. and let stand about 5 minutes. Servings: 8 Preparation Time: 30 minutes Cooking Time: 300 minutes Total Time: 330 minutes 83 .Place the browned chicken and eggplant on the bottom of a slow cooker. garlic salt. and ground black pepper in a bowl.
2 g garbanzo beans.5 onion.5 3 1 onion. drained and rinsed carrot. peeled and chopped (14.Moroccan Tagine "An exotic warm stew that is loved by all and is very easy to make. peeled and chopped garbanzo beans." 15 2 ml olive oil skinless. boneless chicken breast halves cut into chunks 0. Also delicious as a vegetarian dish. peeled and chopped 440. boneless chicken breast halves cut into chunks 0.2 g 1 3 cloves garlic. without chicken. drained and rinsed 15 2 ml olive oil skinless. chopped cloves garlic. minced small butternut squash. Serve over couscous. chopped 10 15 6 2 1 g ml g g 1 1 1 440. minced small butternut squash.5 ounce) can diced tomatoes with juice (14 ounce) can vegetable broth sugar lemon juice salt ground coriander dash cayenne pepper 84 .
and cayenne pepper. until vegetables are tender. Mix the squash. Season with salt. carrot. sugar. and continue cooking 30 minutes. garbanzo beans. Bring the mixture to a boil. and cook the chicken. and lemon juice into the skillet. and garlic about 15 minutes. broth. Servings: 6 Preparation Time: 15 minutes Cooking Time: 45 minutes Total Time: 60 minutes 85 . coriander. tomatoes with juice. onion. until browned.Procedure Heat the olive oil in a large skillet over medium heat.
Chicken Tagine with Apricots and Almonds * 1 teaspoon ground cinnamon * 1 teaspoon ground ginger * 1/2 teaspoon turmeric * 1/2 teaspoon black pepper * 1 1/4 teaspoons salt * 3 tablespoons plus 1/4 cup olive oil * 1 (3-lb) chicken. Add chicken and turn to coat well. separated into halves * 1/3 cup whole blanched almonds * Special equipment: a 10to 12-inch tagine or heavy skillet. pepper. ginger. wings and backbone discarded * 1 tablespoon unsalted butter * 1 medium red onion. 86 . kitchen string Stir together ground cinnamon. finely chopped * 5 fresh cilantro * 5 sprigs fresh flat-leaf parsley * 1 1/2 cups water * 2 tablespoons mild honey * 1 (3-inch) cinnamon stick * 1/2 cup dried Turkish apricots. halved. then sliced 1/4 inch thick Procedure * 4 garlic cloves. 1 teaspoon salt. cut into 6 pieces. and 2 tablespoons oil in a large bowl. turmeric.
Discard herbs and cinnamon stick. stirring frequently. Ten minutes before chicken is done. Brown remaining chicken in same manner. While apricots cook. Reduce heat and simmer. and any juices accumulated on plate. uncovered. until just golden. cinnamon stick. about 8 minutes. add apricot mixture to tagine. then reduce heat and simmer. skin sides down. remaining cup water. 8 to 12 minutes.to 2-quart heavy saucepan. until apricots are very tender (add more water if necessary).Heat butter and 1 tablespoon oil in base of tagine (or in skillet). 1 to 2 minutes. over moderate heat until hot but not smoking. uncovered. Once apricots are tender. heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds. Add onion and remaining 1/4 teaspoon salt to tagine and cook. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water. then brown half of chicken. Servings: 4 Total Time: 90 minutes 87 . until soft. uncovered. and apricots to a boil in a 1. Transfer to a plate. Transfer with a slotted spoon to paper towels to drain. Add garlic and cook. 3 minutes. turning over once. While chicken cooks. covered. 30 minutes. chicken. stirring occasionally. simmer until liquid is reduced to a glaze. stirring occasionally. then serve chicken sprinkled with almonds on top. 10 to 15 minutes. bring honey. adding any spice mixture left in bowl.
Chicken Tagine with Apricots and Spiced Pine Nuts 1 whole chicken (about 3 1/2 pound) 2 tablespoons extra-virgin olive oil. divided 3 large shallots. chopped 1 tablespoon finely chopped cilantro or flat-leaf parsley For spiced pine nuts 1 tablespoon olive oil 1/4 cup pine nuts 1/4 teaspoon turmeric 1/4 teaspoon sweet paprika Pinch of cayenne (optional) Garnish: lemon wedges 88 . finely chopped (1 cup) 1 tablespoon unsalted butter 2 garlic cloves. minced 1 tablespoon grated peeled ginger 1/4 teaspoon turmeric 1/4 teaspoon sweet paprika Pinch of saffron threads (optional) 1 cup water 2 tablespoons blood-orange preserves or bitter-orange marmalade 1 (2-inch) cinnamon stick 1 thyme sprig 2 cilantro sprigs 6 dried apricots.
transferring to plate. cilantro sprigs. then cut off legs and cut to separate into thighs and drumsticks (for a total of 6 serving pieces. turmeric. Uncover and simmer until chicken is very tender. Brown wings and backbone in same manner.to 6quart heavy pot over medium heat. Turn chicken and add orange preserves. then cook at a bare simmer. Cook shallots in butter with remaining tablespoon oil in a 5. and 1/2 teaspoon salt to shallot mixture and turn chicken to coat. 5 minutes. covered. stirring.Procedure Make tagine: Cut out and reserve wings and backbone from chicken. saffron (if using). Transfer to a plate. 30 minutes. and apricots. 8 to 10 minutes. skin sides down. and paprika and cook. Pat chicken pieces dry and sprinkle with 1 teaspoon salt. Brown pine nuts while chicken cooks: Heat oil in a small heavy skillet over medium heat until it shimmers. thyme. then brown chicken breasts. Brown thighs and legs. Cut breast in half through bone. 10 to 15 minutes more. and cayenne 89 . Add chicken with any juices from plate. until soft. without turning. turmeric. 8 to 10 minutes. 3 minutes. Add water and bring to a boil. Simmer. covered. turning once. ginger. cinnamon stick. not including wings and backbone). Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers. covered. stirring frequently. 10 minutes. Add garlic. paprika. then stir in pine nuts.
stirring frequently. they burn easily).(if using) and cook. Sprinkle with nuts. Transfer to a small bowl. Discard herb sprigs. boil. Stir in chopped cilantro and spoon sauce over chicken. 1 to 2 minutes (watch carefully. until reduced to about 1 cup. until nuts are lightly browned. Servings: 4 Total Time: 120 minutes 90 . If sauce is not thick. To serve: Transfer chicken to a platter and keep warm. and backbone. cinnamon stick. wings. stirring occasionally. covered.
finely chopped 1 Tbs finely chopped fresh ginger 2 tsp finely chopped fresh red or green chili pepper 4 cups reduced-sodium chicken broth 1 1 1 1 2 1 2 all-purpose potatoes (8 ounces). lemon and green olives are a classic Moroccan flavor combination. skin and fat removed Salt & coarsely ground pepper to taste 2 Tbs extra-virgin olive oil. pitted and coarsely chopped Tbs lemon juice Tbs chopped fresh thyme or 1 teaspoon dried Tbs ground cumin Tbs ground cinnamon tsp turmeric tsp paprika 1/2 cup chopped fresh cilantro 91 . divided 1 large onion. peeled and diced 1/2 cup large green olives. Serve over Herbed Couscous with Tomatoes or Brown Rice & Greens.Green Olives and Chicken Tagine Chicken. thinly sliced 3 cloves garlic. 12 bone-in chicken thighs (3 1/2-4 pounds).
cumin. Remove from the pan and set aside. Cover the pan. Pour off fat. and bake until the chicken thighs are tender. ginger and chilies and cook for 2 minutes longer. Season with salt and pepper and serve.Procedure Pat chicken dry and season with salt and pepper. stirring frequently. Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add broth. lemon juice. cinnamon. until browned on all sides. Heat 1 tablespoon oil in a large ovenproof skillet or Dutch oven over medium-high heat until hot but not smoking. Add the chicken thighs (in batches if necessary) and cook. paprika and the reserved chicken. transfer it to the oven. Add garlic. 5 to 7 minutes. Bring to a simmer. potatoes. Stir in cilantro. until they begin to brown. moving them around every couple of minutes. 45 minutes. Servings: 6 92 . 5 to 7 minutes. turmeric. thyme. Add onion and cook. olives.
In a small sauté pan over medium heat. stirring frequently. sliced Salt and freshly ground pepper. rinsed and pulp removed. cut each half-breast in half. Add the chicken and stir to coat. Transfer to a large bowl. Procedure 1 plus more for garnish 1/2 cup chopped fresh cilantro 1/4 cup fresh lemon juice 6 preserved lemon wedges. to taste 2 small yellow onions. of the olive oil. Cover with plastic wrap and refrigerate for 3 hours. 93 . about 3 minutes. Set aside. 2 thighs and 2 wings. thinly sliced 1/2 cup chopped fresh flatleaf parsley. the garlic. salt and pepper and whisk to combine. toast the spices. 2 Tbs. about 3 lb. until fragrant. cut into strips 1 inch long cup green or black olives Cooked couscous or basmati rice for serving Cut the chicken into serving pieces: 2 legs.Chicken with Lemon and Olives 1 2 2 4 4 chicken. Remove the chicken from the marinade and reserve the marinade. Add the bay leaves. Tbs tagine spices bay leaves Tbs extra-virgin olive oil garlic cloves. or peel of 1 lemon.
brown the chicken on all sides. 1 to 1 1 ⁄2 hours. preserved lemon and olives. Reduce the heat to medium and add the chicken. Cover the tagine and cook until the chicken is tender and falling off the bone. Garnish with parsley and serve the chicken directly from the tagine. lemon juice. warm the remaining 2 Tbs. 5 to 7 minutes total. Add the onions to the tagine and cook. about 5 minutes. Accompany with couscous.In a tagine or Dutch oven over medium-high heat. Transfer to a plate. stirring. reserved marinade. Working in batches. Discard the bay leaves. oil until almost smoking. Servings: 6 94 . the 1/2 cup parsley. until soft and translucent. cilantro.
occasionally spooning the liquid over the chicken. oil.cut 1/4″ thick . . garlic. Remove the skin from the SIX chicken pieces Place the chicken.or less 8 large black olives -. Reduce the heat to low and cook.fine julienned 1 lemon slices -.finely chopped 1 tsp fresh ginger -finely chopped Procedure Place the water in a small bowl.Remove the skin from the SIX chicken pieces pinch saffron threads -see note 3 lbs chicken -. about 95 .Citrus Chicken Tagine 2 1 Tbs warm water 1 tsp salt -. until it is cooked through and the juices run clear when the chicken is tested with a skewer.or butter 1 1/2 cups low fat chicken broth 1 2 tsp small onion garlic -.Place the water in a small bowl. add the saffron and soak for 10 minutes. ginger and salt in a large saucepan. onion. margarine. broth.see note 1 lemon zest -.cut into pieces 2 2 Tbs tsp virgin olive oil margarine -. cover and bring to a boil over medium-high heat. add the saffron and soak for 10 minutes.
uncovered. for an additional 5 minutes. Remove the onion and discard.40 to 45 minutes. pour the cooking juices on top and garnish Servings: 6 Preparation Time: 15 minutes Cooking Time: 60 minutes 96 . Place the chicken in a deep serving dish. Add the olives (see note) and lemon zest to the saucepan and simmer.
cilantro and 2 c. and saffron.finely chopped cup fresh flat-leaf parsley -.finely chopped cup fresh cilantro -. cinnamon. peeled -. garlic. about 10 min.finely chopped 1/4 tsp ground ginger 1 3″ stick cinnamon 1 1 6 2 1/4 tsp saffron threads -crumbled med tomatoes.finely chopped 3 1/2 lb preserved lemons Mediterranean brinecured olives -kalamata/picholine Procedure Heat the oil in a large enameled cast-iron casserole. Cook over high heat.each cut in 6 pieces 1/2 tsp salt 1/4 tsp freshly ground pepper 2 sm onions -. Add the tomatoes. parsley. until browned all over.Mediterranean Chicken with Preserved Lemons 1/4 cup olive oil 2 3 lb chickens -.seeded and chopped cloves garlic -. Season the chicken pieces with the salt and pepper and add them to the casserole along with the onion. turning the chicken occasionally. of water and bring to a boil. ginger. Reduce the 97 .
about 1 hour. Add the chopped preserved lemon and the olives and simmer over moderate heat for 2 min.) Meanwhile. Re-warm before continuing. Arrange the chicken pieces in a serving Servings: 6 98 . Discard the pulp from one of the lemons and finely chop the peel. Separate the lemons into quarters. cover and refrigerate. stirring occasionally. Boil over high heat until slightly thickened. Add the chicken pieces and simmer until heated through. rinse the preserved lemons under running water. cover and simmer. until the chicken is tender. about 10 min.heat to low. Reserve the quarters for garnish. Transfer the chicken to a large plate. (The recipe can be prepared up to this point up to 2 days ahead. Strain the cooking liquid and return it to the casserole. pat dry.
Put the lid on the tagine and let it simmer for 20 minutes on a low heat. Very tasty with some noodles. Add 20 cl water and bring to a boil. Season with salt and paprika. Put all the ingredients and the baked chicken cubes in the tagine. Servings: 2 99 .Tagine with Chicken and Apple 1 chicken filet (cubed) Juice of 1/2 a lemon 1 Tbs curry paste 1 tsp turmeric 2 Tbs parsley (finely chopped) 1 onion (chopped) 2 1/2 2 Tbs raisins an apple (cubed) slices pineapple (cubed) Salt and mild paprika Olive oil Procedure Bake the chicken cubes in some olive oil in a pan to a golden brown.
skinless chicken breast. skin only. white or yellow 4 cloves garlic. diced cup pitted small green olives (you may want to omit these if you are watching your sodium intake) 1/2 cup chopped cilantro Other necessary recipes: Preserved Lemons (see Essential 1 1/2 lbs 100 .Chicken Tagine with Roast Peppers Tagine is a classic Moroccan dish that takes its name from the uniquely shaped vessel in which it is cooked. allowing for less expensive and less tender cuts of meat to be used. allows for this dish to be prepared on the stovetop. keeping it moist and tender. peeled halved and roasted* and sliced in 1/2 slices preserved lemon. the tagine has been made of earthenware and was designed to be cooked over a wood fire and sometimes covered with hot coals. cut into 1 1/2 pieces 1 1 Tbs cumin tsp ground ginger A few saffron threads 1 tsp ground white 1 1 2 carrots. The cooking process is intended to be slow. 1 1/2 cups chopped onion. The conical lid is designed to trap juices as they evaporate. causing them to condense and trickle back into the stew. A modern version made from enameled cast iron. Traditionally. minced 1 Tbs olive oil boneless.
1 red. Remove. Cook the chicken/spice mixture over medium heat for approximately five minutes. *Place carrots on sheet pan spray them lightly with canola or olive spray. Add chicken pieces which have been tossed in mixture of the spices. If time permits. carrots. cool and slice. Simmer for 4-5 minutes and stir in cilantro. VARIATION: Vegetarian variation of this can be made by substituting vegetable stock for chicken stock. Cover. 1 yellow) roasted. peeled. Place pan in 425 degrees Fahrenheit oven and roast approximately 12 minutes or until carrots just begin to brown. If it starts to stick. toss chicken in this "dry rub" the night before to allow the flavors to permeate. add 1 tablespoon juice from the preserved lemons. and lemon. Reduce to simmer and add the peppers. The chicken can be omitted 101 . Pour in the stock and bring to a boil.pepper 14 1/2-ounces fat free chicken stock 3 bell peppers (preferably 1 green. seeded and diced Procedure Ingredients) Sauté onion in olive oil until softened but not browned. Add garlic and sauté but do not brown.
Servings: 6 Total Time: 40 minutes 102 .and 3 cups frozen artichoke hearts (thawed) can be added after sautéing the onion and garlic with spices.
chopped cloves garlic. Bake in 350 degrees F. sprinkle with onion and then with minced garlic. Add cinnamon sticks and sprinkle with lemon juice and turmeric. oven for about 2 hours or until fork can be inserted in chicken with ease. cover. Pour honey over chicken. Top with apricot quarters.Spiced Chicken Apricot Tagine 8 broiler-fryer chicken thighs. Servings: 4 103 . skinned 1/4 cup honey 1 3 large onion. minced 2 2 sticks (3 inches each) cinnamon Juice of 1 lemon tsp turmeric 1/2 cup dried apricot quarters Procedure Arrange broiler-fryer chicken thighs in bottom of Dutch oven. Remove cinnamon sticks from chicken mixture and serve with rice.
Chicken and Seven Vegetables 3 1/2 lb 1 Chicken 1/4 tsp Turmeric 1/4 tsp Black pepper 1 1 1 1/2 3 Turnips md Zucchini Carrots Bell peppers. ground 1/2 cup Raisins 1 Tbs Parsley Procedure Cut chicken into serving pieces. turmeric. cinnamon. bring to boil. salt for 20 minutes. then drain and rinse. chopped Garlic cloves. Sauté over low heat until onion is just tender. Add stock. Heat oil in 6-8-qt Dutch oven. cumin. 104 . garlic. sauté chicken in 2 batches until opaque on both sides (a few minutes). Remove backs and wings and save for soup. Cut unpeeled eggplant into 1" cubes. curry powder. and eggplant. crushed 3 1 1/2 1 1 cup Stock. 5-10 minutes. Add onion. Heat oil in large frying pan. and simmer 10 minutes. Stir. reduce heat. chicken Cinnamon sticks tsp Curry powder tsp Cumin. Remove all skin and fat from chicken. red md Tomatoes Tbs Olive oil Eggplant 1 3/4 lb 2 1 3 Tbs Olive oil cup Onions. Set aside. and black pepper.
uncovered. Simmer.Peel turnip. or couscous. garnishing top with coriander. Simmer. zucchini. Add dark meat and diced vegetables to Dutch oven. Add chicken breasts. pushing down lightly to be sure ingredients are covered by liquid. raisins. Servings: 4 105 . Dice tomatoes. dice turnip. noodles. tomato. and bell pepper. covered. Serve hot in deep soup bowls on top of rice. 10 minutes. and parsley. carrot. for 10 minutes more.
3ml Freshlyground white pepper cup 237ml Uncooked couscous Tbs 45ml Chopped fresh cilantro leaves . drained Procedure 3 1 1/4 1/2 1/2 3 Tbs 45ml Golden raisins 1 1/2 tsp 7. buy whole chickens. Add the chicken. zucchini and 106 .5ml Ground cumin 1 tsp 5ml Crumbled saffron threads tsp 2. onion.1oz Chopped red onion 1 cup 237ml Zucchini shredded (medium) 1/3 cup 20g / 0. 3/4 lb 340g / 11oz Boneless skinless chicken thighs .5ml Salt Tbs 30ml Olive oil cup 31g / 1.5ml Ground nutmeg tsp 1. Place the olive oil in a large Dutch oven over medium heat.7oz Chopped drained sun-dried tomatoes 2 1/2 cups 592ml Chicken broth 1 Garbanzo beans (15 1/2 oz) rinsed.Moroccan-Spiced Chicken with Beans If you can't find a package of thighs at the market.cut 1/2" strips 1/2 2 1/2 tsp 2.for garnish Sprinkle the chicken with salt.5ml Ground allspice tsp 2.
about 4 to 6 minutes. Cook. Serve sprinkled with cilantro. Stir in the couscous. stirring.tomatoes. Let stand for 5 to 7 minutes or until the liquid is absorbed. and remove from the heat. Bring to a boil over high heat. Add all remaining ingredients except the couscous and cilantro. cover. Servings: 4 107 . until the chicken is no longer pink and the vegetables are tender. Fluff the couscous with a fork.
break off enough outer leaves to expose pale green leaves. chopped * 8 large garlic cloves. Working with 1 artichoke at a time. stems trimmed to 1/2 inch * 1/2 cup (about) olive oil * 1 pound onions. halved * 6 medium artichokes. Trim dark green areas off stem and 108 . cut into 1-inch lengths Fill large bowl with water. squeeze in juice from lemon. chopped * 3 tablespoons (packed) grated lemon peel * 1 tablespoon ground coriander * 2 teaspoons Hungarian sweet paprika * 1 1/2 teaspoons ground cumin * 1 1/2 teaspoons ground ginger * 1/4 teaspoon cayenne pepper Procedure * 8 tablespoons chopped fresh parsley * 8 tablespoons chopped fresh dill * 8 tablespoons chopped fresh mint * 4 pounds skinless boneless chicken thighs. trimmed of excess fat * 4 cups low-salt chicken broth * 3 fresh fennel bulbs.Chicken with Spring Vegetables * 1 lemon. bulbs quartered vertically * 5 large carrots (about 1 1/2 pounds). peeled. trimmed.
Boil sauce until reduced enough to coat spoon. Sprinkle with 2 tablespoons each of parsley. about 15 minutes longer. Transfer broth to pot. Cover. Cool slightly. dill. Heat 2 tablespoons oil in same skillet over medium-high heat. reserve skillet. Add broth to skillet. Return chicken and vegetables to sauce. then cover and keep refrigerated.base. reduce heat to medium-low. sauté 3 minutes longer. Heat 1/4 cup oil in heavy large skillet over medium-high heat. scraping up browned bits. Drain artichokes and add to pot. Season with salt and pepper. Bring tagine to boil. Sprinkle chicken with salt and pepper.) Re-warm tagine over medium heat. about 3 minutes per side. add fennel and carrots. and simmer until chicken is almost tender. Quarter artichoke lengthwise. Add next 7 ingredients and 6 tablespoons each parsley. Add 1/3 of chicken and sauté until golden. Chill uncovered until cold. and mint. Repeat with remaining chicken in 2 more batches. about 10 minutes. Add onions and sauté until translucent. transfer chicken and vegetables to large bowl. Transfer to pot with onion mixture. adding more oil by tablespoonfuls if needed. dill. about 5 minutes. (Can be made 1 day ahead. Scrape out choke. about 20 minutes. bring to boil. and mint. Using slotted spoon. trim artichoke quarters to 1 1/2-inch lengths. Transfer to large bowl. drop quarters into lemon water. Scrape contents of skillet into heavy large pot. Servings: 8 109 . Uncover and simmer until chicken and all vegetables are tender.
Add more water if the sauce is in danger of drying up. lay the chicken in it. the oil and 2 cups of water in a food processor and process to a smooth liquid. Place the pieces in a large skillet with 1/2 cup of 110 . Meanwhile. 30 minutes.2oz Coarsely-chopped onion 1/4 tsp 1.3ml Cinnamon 2 1/2 cups 592ml Water divided Procedure Place the onion.(3 lbs) Tbs 75ml Butter Tbs 30ml Honey 1/4 tsp 1.(3 1/2 to 4 lbs) Pumpkin or butternut squash . peel and seed the pumpkin or squash and cut it into 1-inch pieces.Chicken with Candied Pumpkin 1 cup 62g / 2. saffron. Place the liquid in a saucepan just large enough to hold the chicken.3ml Ground ginger 1/4 tsp 1. 1 hour. cover and cook over medium heat until very tender and the meat is falling off the bone.divided cup 237ml Olive oil 5 2 1 1 Chicken . ginger. remove the lid and baste the chicken with the sauce.3ml Ground saffron 1 1 tsp 5ml Salt . From time to time. 15 minutes to 1 hour. 1/2 teaspoon of salt.
water and the butter. Serve the chicken in the sauce or with it on the side. 40 to 50 minutes. Simmer over low heat until very tender. place it in the food processor with the honey and cinnamon and process to a puree. Remove the squash from the skillet. Serve the pumpkin puree on the side or mix it into the sauce. Sprinkle with the remaining 1/2 teaspoon of salt. Servings: 4 111 .
roughly sliced 1 small cabbage. chopped into large batons 2 courgettes. chopped into large batons 1 aubergine. roughly chopped 1/2 kg couscous • Heat a large pressure cooker/ slow cooker 112 . roughly chopped 1/2 kg couscous Procedure 1/4 tsp saffron 1/2 tsp cinnamon 2 3 tomatoes. chopped Tbs oil Tbs salt tsp ginger 4 1 4 1 1 Large chicken thighs onion. chopped carrots. roughly sliced 1 small cabbage. chopped into large batons 2 parsnips.Fatima's chicken tagine with couscous 4 1 4 1 1 Large chicken thighs onion. chopped into large batons 2 courgettes. chopped carrots. chopped Tbs oil Tbs salt tsp ginger 1/4 tsp saffron 1/2 tsp cinnamon 2 3 tomatoes. chopped into large batons 2 parsnips. chopped into large batons 1 aubergine.
Fry the onion in the oil. ginger. add the couscous to the top section of the pan. 113 . Leave the wet couscous in a bowl until it dries Using a couscous pan/ 2 tier steamer. saffron. Add boiling water to the pan so that it just covers the top of the vegetables (about 1/2 to 3/4 the way to the top of the pan) • • • • • • Put the pan on a moderate heat and cover with the lid. add salt and drain the water from the couscous. place on top of the pan with boiling water and leave for 25 -30 minutes to cook • Once the couscous has cooked (it will expand and soften but shouldn't be soggy) take off the heat and stir the couscous in a bowl. Clean the couscous in cold water. Leave to cook for 45 minutes. Add the chicken thighs to the pan Add the salt. Add the lid and leave to cook until the chicken turns white in color Add all the vegetables to the pan. cinnamon and stir the ingredients together. put 1 pint of water on the hob to boil When the couscous has dried add a little drop of oil and mix in to stop the couscous from sticking together Once the water has started to boil.• • • • • • • Add 4 tablespoons of oil and the chopped onion into the cooker pan.
Make a hole in the centre of the couscous and add the chicken and vegetables.• Transfer the couscous to a tagine plate. Servings: 4 114 . Pour over the jus/gravy from the cooked chicken and vegetables.
Chicken with Cinnamon and Dates 1 Tbs olive oil. smashed and coarsely chopped 1 1 Tbs grated fresh ginger tsp ground cinnamon 2 to 3 12 to 15 1 2 to 3 1/2 1/2 1/2 1 1/2 tsp tsp ground cumin hot paprika cups low-sodium chicken broth or water cup fresh orange juice About 1/3 cup golden raisins or currants carrots. cut into 8 wedges Tbs chopped fresh cilantro. 115 . cut lengthwise and halved diagonally pitted dates large orange. orange juice or water 3 garlic cloves. for garnish. spicy Italian or lamb sausage. thinly sliced 1 Tbs white wine. cut in halves or thirds (casings removed. plus additional for garnish Pine nuts. plus 2 teaspoons 1/2 lb (about 2 links) merguez. if desired) 6 to 8 skinless chicken thighs 1 1/4 tsp salt 3/4 tsp freshly ground black pepper 2 large onions.
and stir until garlic and ginger are softened and fragrant. raisins and carrots. ginger. and add 1 tablespoon olive oil. if planning to bake in a tagine) over medium-high heat. about 5 minutes. Place a large Dutch oven (or skillet. about 1 1/2 hours. serve with hot buttered couscous and harissa paste. Cover. cumin and paprika. Return chicken and sausage to pot. and add onions. as needed. Taste. Stir in chicken broth. orange juice. Turn. Add 1 or 2 teaspoons olive oil to Dutch oven or skillet. Add garlic. and stir. Transfer to a plate or the bottom of a tagine. and adjust seasonings as needed.Procedure Preheat oven to 350 degrees. If desired. Garnish with cilantro and pine nuts. Add dates and orange wedges. or chutney. and sprinkle with half the salt and pepper. and bake until chicken and carrots are fork-tender. or pour onion-carrot mixture over the chicken and sausage in tagine. and stir to mix. Add sausage and chicken. Sauté until onions are softened. scraping bottom of pan. cinnamon. Brown for about 5 minutes. and brown again about 5 minutes. about 3 minutes. Add wine. Servings: 6 116 . sprinkle with remaining salt and pepper.
Lamb Tagines 117 .
cut in 2 cm cubes * 2 large onions. remove & keep warm. top & tail the okra. paprika. Pour the sauce over the top. After the okra is tender. Gently pull out the thread. finely chopped * 1/4 teaspoon powdered saffron Procedure * 1/2 teaspoon ground ginger * 500 g quinces. Serve hot or lukewarm. Over high heat. String together with thread into a “necklace”. cut into 2 cm cubes * 1/2 teaspoon mildly hot paprika * 1 bunch fresh coriander. place the okra in the serving dish. salt & oil. cook the tomatoes with the parsley. peeled. mashing down the tomatoes as they cook. garlic. Continue to reduce the tomatoes until all the water has evaporated & the oil is released. lower the heat to medium. stirring continuously. From time to time lift up the necklace to stir. and pears instead of quinces. * 1 kg lamb shoulder.Lamb with Quinces You can use dates instead of prunes. Fry the tomatoes in this released oil. 118 . After 10 minutes. halved and cored * 60 g butter * 1 cup pitted prune Wash. add the okra & begin to poach it in the sauce.
Servings: 6 Preparation Time: 40 minutes Cooking Time: 120 minutes 119 .
Cover and simmer gently until the meat is tender.Lamb and Pear Tagine Tagines are Moroccan slow-cooked meat. Add water to just cover the meat and salt to taste. to cover the meat Salt. leg or shoulder cut into 4cm cubes. then add the spices. add the meat to the pan and cook until it changes color.2 hours. about 1 1/2 . (Displace the lid a little after an hour if there appears to be too much liquid. to taste Procedure In a large saucepan gently fry the onion in the olive oil until soft. 4 Pears. commonly labeled "baking legs" and sold cheaply) that will do very well. younger than mutton. but if you can find good hogget (older than lamb. fruit & vegetable dishes which are almost invariably made with mutton.) 120 . peeled & sliced 1 kg Lean lamb. 2 lg Onions. peeled cored & cut into 4cm chunks 1/2 cup Sultanas 1/2 cup Slivered almonds 1 1 Tbs Olive oil tsp Cumin 1 tsp Ground coriander 1 tsp Ground ginger 1 tsp Cinnamon 1 tsp Black pepper Water. Using lamb cuts down the cooking time.
Cook for a further 5 minutes or until the pears are soft. Servings: 6 121 .Add the pears to the meat together with the sultanas & almonds. Serve with rice.
1/2 tsp cumin .pepper and salt .1 handful of deepfreeze peas . You can add the meatballs from the beginning without frying them. Shape into small meatballs and fry them nice and brown. Servings: 2 122 . Bring to the boil and allow it to simmer for 30 minutes. cumin.2 cloves of garlic (finely chopped) .2 tbsp of parsley (finely chopped) . salt.Tagine with Mince and Tomato .1 tsp of Ras el Hanout .1 tsp of Turmeric Procedure Season the mince with the pepper.1 cm of ginger (pressed) . Add the meatballs and the egg and simmer for a further 10 minutes without the lid.1 egg .250 g ( 8 3/4oz ) mince (lamb or your choice) . Put the rest of the ingredients into the tagine except for the egg and meatballs. but we think they are tastier fried.500 g ( 1lb 2 1/2oz ) tin of cubed tomatoes (or fresh) . ras el hanout and parsley.1 tbsp of fresh coriander (finely chopped) .1 tbsp of olive oil .1 onion (finely chopped) .
cubed 2 cups water 3 tbsp olive oil 2 large ripe tomatoes. etc. turnips. green beans. chopped 1 small onion. 123 . Variations: Add vegetables (potatoes. grated 1 preserved lemon (or less.) to the tagine. until the meat is tender. Cover and simmer for about 2 hours. carrots. to taste) Procedure 3 tbsp minced cilantro 3 tbsp minced parsley 1 clove garlic.Marrakesh Lamb with Ras el Hanout 1/2 pounds lamb. minced 1 1/2 tsp ras el hanout • salt • Garnish • minced parsley or cilantro Combine all the ingredients (except garnish) in a large saucepan and bring to a boil.
Add remaining broth. optional 12. brown lamb in batches. Remove with slotted spoon.50 tsp Coriander 0. cayenne and salt.50 tsp Cayenne pepper 2.50 tsp Ground cumin 1. 15 minutes.50 cup Sliced onion 1.Lamb and Dried Fruit Tagine 1.00 large Carrots. peeled.1/4 hours. 5 minutes per batch. 8 minutes. Add apricots 124 . simmer. until softened. 1 minute. Add garlic.00 cup Chicken broth Procedure In Dutch oven. covered. ginger. in oil. Add onion and 1/4 cup broth. optional 0. Add potatoes and carrots. cook stirring occasionally.00 Tbs Olive oil 3. Garnish:. cumin.00 Tbs Fresh lemon juice 1. simmer covered.25 tsp Saffron threads. stirring. cook. cut into 2 medium Yukon Gold potatoes.00 each Pitted prunes 2.00 tsp Minced garlic Chopped cilantro or mint Toasted blanched almonds 0.50 tsp Salt 2. 1. coriander. the cinnamon and saffron. Return meat and it's juices to pot.50 tsp Ginger 12. peeled.00 2.50 lb each Dried apricots Well-trimmed boneless lamb Couscous 1.00 each Cinnamon stick 1.00 1. Cover.
until lamb is tender and liquid has thickened. if desired.and prunes. Serve with couscous and garnish. Servings: 4 125 . simmer. uncovered 10 minutes. Add honey and lemon juice. Discard cinnamon.
Apricot Lamb 2 teaspoons paprika 1 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1 teaspoon salt 1/2 teaspoon cayenne pepper 1 pinch saffron 1 teaspoon lemon (zest) 1 tablespoon oil 1 pound lamb (cut into bite sized pieces) 1 tablespoon oil 1 onion (chopped) 1 tablespoon garlic (grated) 1 tablespoon ginger (grated) 2 tablespoons tomato paste (I used chopped sun dried tomatoes) * beef stock 3/4 cup dried apricots 1/2 cup raisins 1 tablespoon honey 2 tablespoons harissa 1/4 cup pistachios (chopped. optional) 1/4 cup cilantro (chopped. cardamom. 126 . coriander. cayenne pepper. 2. cinnamon. turmeric. Mix the paprika. lemon zest and oil in a zip lock bag. cumin. Add the lamb. mix well and marinate the fridge for a few hours to overnight. salt. optional) 1/4 cup parsley (chopped. optional) 1 cup Greek style yogurt (optional) Procedure 1. saffron.
Add the garlic and ginger and sauté for about a minute. 5. 10. brown well on all sides and set aside. about 2-3 hours. 7. parsley and Greek yogurt. 8. raisins and more beef stock to cover. 4. 11. Add the honey and harissa. reduce the heat and simmer for about 20 minutes. about 5 minutes.3. cilantro. Add the apricots. Bring to a boil. Bring to a boil. 127 . 6. Add the lamb and tomato paste and cover with beef stock. Heat the oil in a large pan. Add the onion and sauté until tender. 12. Add the lamb. reduce the heat and simmer covered until the lamb is fall apart tender. Serve on couscous and garnished with pistachios. 9.
peeled and sliced * 1 teaspoon freshly ground white pepper * 1 teaspoon cumin * 1 teaspoon ginger * 1 teaspoon nutmeg * 1 pinch saffron * 1 pinch salt * 1 preserved lemon. * 1 kg diced lamb. to serve Preheat the oven to 300F or 150 degrees C. chopped or 1/2 lemon.the lamb and prunes make a wonderful combination (you could use apricots instead of the prunes if you prefer) and the slow cooking means the meat comes out tender every time. Put the meat in a tagine or other earthenware casserole. trimmed of most of its fat * 1 large onion.Lamb and Prune Tagine I just love this kind of stew -. peeled and chopped * 2 tablespoons extra virgin olive oil * 1/4 cup whole blanched almond. lightly toasted to serve * chopped coriander. juice and zest of or 1 Seville orange (optional) Procedure * 12 dried prunes (you could also use apricots) * 4 cloves garlic. 128 .
Seal this tightly with foil. As a variation.Add the rest of the ingredients and put on the lid. Servings: 6 129 . chopped onions. celery. or a flour and water paste. carrots. turnips and plenty more water. and cook in the very low oven for 2 1/2-3 hours. you could also make a soup by adding chickpeas.
Add dates and cook a further 15 minutes with a lid until sauce has thickened. Season with salt and pepper. leg). Heat oil in a frying pan over medium high heat and brown lamb in batches. juice and stock and stir to release the flavors and sediment from the pan. Remove and put into the pressure cooker. Stir in dried spices and cook a further 1 minute or until fragrant. chopped 2 cloves garlic. Cook in pressure cook for ½ hour on low heat. Pour mixture over lamb and scatter over almond meal and almonds. Add orange zest. coarsely chopped 100g pitted dates Salt and pepper Couscous and plain yoghurt to serve 2 tbs chopped fresh coriander Procedure 1.Zesty Lamb Tagine 2 tbs vegetable oil 1 kg lamb (shoulder. 3. Add onion and garlic to the same pan and cook 2-3 minutes or until softened. chopped 1 tspn ground coriander 1 tspn ground cumin 1 tspn ground turmeric ¼ tspn ground ginger ¼ tspn cayenne pepper 1 tspn ground cinnamon Zest and juice of 1 orange 1 cup chicken stock 1 tbs almond meal ½ cup roasted blanched almonds. 2. Release steam valve and remove lid. cut into 2cm cubes 1 onion. 130 .
131 . Serve on a bed of couscous with a dollop of yoghurt and topped with fresh coriander.4.
Shallot and Date Tagine 1 1/2 kg Leg of lamb. lemon rind. peeled A preserved lemon. coriander. Cover tightly and simmer gently for 1 1/2 hours. 3 Add the lamb stock and bring to the boil. Fry the shallots until lightly golden and add the garlic and lamb. rind of Cloves garlic. Mix and marinade the lamb for 24 hours. Servings: 4 132 . diced 1 2 1 2 tsp Tbs tsp Tomato puree Ground coriander Cinnamon stick Ground ginger Lamb stock 4 4 1 1 oz 1 2 18 Tbs Olive oil Tbs Chopped coriander Shallots whole. Add the chopped parsley. Add the plain flour.Lamb. tomato puree and cinnamon stick. ginger. crushed Pitted medjool dates 600 ml 1 2 pinchessaffron Tbs Chopped flat parsley Tbs Plain flour Tbs Clear honey Procedure Put the lamb in a bowl and add the coriander. saffron and olive oil. dates and honey. Set aside. Brown off the lamb.
45 ml olive oil.5 g 1 5 g g 0. minced freshly grated ginger lemon. cut into 1 1/2 inch cubes 5 g paprika ground turmeric ground cumin cayenne pepper ground cinnamon ground cloves ground cardamom kosher salt ground ginger saffron garlic powder 3 6 1 1 g 5 2 g ground coriander onions. then sliced lengthwise into thin strips cloves garlic. divided 905 g lamb meat. zested (14. peeled.6 g 1 g 0. cut into 1-inch cubes carrots.4 g 2 g 0. the dish will still turn out fine.5 ounce) can homemade chicken broth or low-sodium canned broth 20 g sun-dried tomato paste 15 ml honey 8 g cornstarch (optional) 220 g 0. Don't let the long ingredients list put you off. cut into fourths.9 g 1 2 g g 133 .Traditional Lamb Tagine This is a traditional Moroccan lamb tagine simmered in numerous spices. If you are missing one or two.
and honey. Servings: 4 Preparation Time: 45 minutes 134 . If the consistency of the tagine is too thin. and repeat with remaining lamb. garlic powder. cardamom. you may thicken it with a mixture of cornstarch and water during the last 5 minutes. In a large resealable bag. toss together the paprika. and brown well.15 ml water (optional) Procedure Place diced lamb in a bowl. stirring occasionally. cover. toss with 2 tablespoons of the olive oil. ginger. cloves. and set aside. mix well. heavy bottomed pot over medium-high heat. chicken broth. tomato paste. Heat 1 tablespoon of olive oil in a large. and toss around to coat well. Remove to a plate. and coriander. preferably overnight. and simmer for 1 1/2 to 2 hours. Add onions and carrots to the pot and cook for 5 minutes. Refrigerate at least 8 hours. cumin. cinnamon. Add 1/3 of the lamb. turmeric. Stir in the fresh garlic and ginger. Return the lamb to the pot and stir in the lemon zest. until the meat is tender. saffron. Add the lamb to the bag. then reduce heat to low. salt. Bring to a boil. cayenne. continue cooking for an additional 5 minutes.
Put meat in a deep Dutch oven or cast-iron pot with the garlic. for garnish. minced 1 1/2teaspoons kosher salt 1 tsp freshly ground black pepper 1 1 3/4 2 tsp tsp tsp sweet paprika ground ginger ground cumin large Spanish onions. peeled and quartered 1/3 1 2 cinnamon sticks. Trim excess fat off lamb. each 2 inches long Large pinch crumbled saffron 1 1/4 cups dried apricots. salt. pitted and sliced if desired 2 to 4 Tbs butter cup sliced almonds Cooked couscous.Lamb Tagine with Apricots. for serving Chopped parsley or cilantro. Olives and Buttered Almonds 4 lbs bone-in lamb shoulder or neck. cut into 2inch chunks 4garlic cloves. Preheat oven to 325 degrees. Procedure 1. 135 . sliced cup cracked green olives. or 21/4 pounds boneless lamb stew meat.
Bring to a s 4. until spices release their scent. Add 3 cups water to pot (it should come 3/4 of the way up lamb). Add almonds and cook until well browned and toasted. Use a slotted spoon to transfer meat to a bowl. Place pot over high heat and let cook. Cover pot and braise for another 45 minutes to an hour. Turn meat. 3. 2. You need not brown meat. turning meat on all sides. then mince enough of them to yield 1/2 cup. Add minced onion to pot with lamb. In a small skillet. 5. Place pot on stove over high heat and add 3/4 cup apricots and the olives. Pile tagine in! Servings: 6 136 . or until lamb is very tender. To serve. about 3 minutes. Thinly slice onions. ginger and cumin. along with cinnamon and saffron.black pepper. chop remaining 1/2 cup apricot slices. paprika. then top with onion slices. about 2 minutes. Return lamb to pot and keep warm until serving. about 10 minutes. Rub spices and garlic evenly all over meat. melt butter. reserve onion slices. (Tagine can be prepared 4 days ahead) 6. Put couscous in a serving bowl and top with almonds and butter and chopped apricots. Simmer broth until it reduces by a third and thickens slightly. leaving broth and onions in pot.
oil in a large heavy-bottomed pot or tagine over high heat. In same pot. oil over 137 . heat remaining 2 tbsp. halved crosswise. and quartered large zucchini. halved crosswise and quartered small white turnips. peeled and quartered large carrot. cubed 2 medium onions. a restaurant in that Berber outpost in the High Atlas Mountains—and later developed this recipe at home. stirring frequently. 4 2 Tbs lbs olive oil boneless lamb shoulder. Add lamb in batches and brown on all sides.Tagine Berber We first tried this traditional Berber specialty in a tent at the Auberge Telouet. trimmed and cut lengthwise into 1'' strips 1 medium tomato. peeled. peeled and quartered 1 medium green pepper. peeled and quartered 2 tsp ground cumin ground cinnamon sweet paprika 2 1 1 2 medium Yukon gold potatoes. Set aside. It is almost identical to the roadside version. thinly sliced Procedure 1/2 tsp 2 tsp pinch saffron threads Salt and freshly ground black pepper Heat 2 tbsp.
for 5 minutes more. covered. covered. cinnamon. and saffron and season to taste with salt and pepper. mixing well. Arrange potato quarters around meat.medium-low heat. Cook. Form mixture into a mound in center of pot. pressing angled sides into mound. Stir. Arrange turnip quarters and green pepper strips alternately around mound. then add cumin. over medium-low heat. add onions. about 5 minutes more. Return meat to pot and mix well. until vegetables are cooked. and cook until onions are translucent. Arrange tomatoes atop meat. basting occasionally with liquid from bottom of pot. Arrange carrots and zucchini the same way. cook for 15 minutes. about 1 1/4 hours. Servings: 6 138 . Season vegetables with salt and pepper. cook. and serve. paprika.
Trim roast and cut into 1-inch (2.Lamb with Artichokes and Mint 3 lb (1. cook onions. 139 . drained and quartered 1/4 cup (50 mL) raisins 1 tsp (5 mL) grated lemon rind Tbs (15 mL) lemon juice 1/4 cup (50 mL) pine nuts Preheat oven to 350°F (180°C). carrot. garlic. Transfer to plate. drained and rinsed can (14 oz/398 mL) artichokes. until onions are softened. stirring. mint and cumin. In large Dutch oven. heat oil over medium-high heat. minced 2 tsp (10 mL) crumbled dried mint 1 tsp (5 mL) ground cumin 1/4 cup (50 mL) dry white wine 1-1/2 cups (375 mL) chicken stock Procedure 1 1 1 bay leaf 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) pepper 1 can (19 oz/540 mL) chickpeas.5 cm) cubes. sliced carrot.5 kg) boneless lamb shoulder or leg roast 2 2 1 4 Tbs (25 mL) olive oil onions. Drain any fat from pan and reduce heat to medium. brown lamb in batches. diced cloves garlic.
Stir in chickpeas. in small skillet. cook. salt and pepper. cover and cook until lamb is tender and sauce is thickened. bay leaf. until golden. toast pine nuts over medium heat.about 5 minutes. bring to boil. Meanwhile. for 1 hour. Discard bay leaf. about 30 minutes. sprinkle over stew. for 1 minute. Add chicken stock. or cover and cook in oven. Add wine. stirring. Return lamb and any accumulated juices to pan. about 3 minutes. artichokes. Cover and simmer over medium-low heat. Servings: 6 140 . raisins and lemon rind and juice. shaking often.
Lamb with Chickpeas and Raisins. chopped garlic cloves. and chopped small red chili. to taste Freshly-ground black pepper. 141 . cut 2" pieces 6 garlic cloves. cut into chunks 2 yellow onions. toasted in a pan 1/2 tsp cumin Salt. finely chopped 1 1 2 tsp cumin seeds cinnamon stick cardamom seeds. peeled. coarsely chopped 1 1/4 3 1 2 2 2 Tbs cup Tbs honey olive oil chopped cilantro 1/2 2 1 2 red bell peppers. to taste 3 Tbs olive oil === BASMATI RICE === 2 1 Tbs olive oil yellow onion. cut into chunks 2 carrots. roasted. pinch saffron threads tsp tsp Tbs paprika ground cumin sun-dried tomato paste Salt. Basmati Rice and Harissa 2 lbs lamb shoulder. to taste 2 potatoes. chopped teaspoon coriander seeds.
Preheat oven to 400 degrees. cumin and tomato paste in a large bowl. Harissa: Combine all ingredients in a food processor and process until smooth. Add the potatoes. paprika. stock and cinnamon and stir together. 142 . washed well. Remove from the refrigerator 30 minutes before cooking.peeled. and cut into chunks 1 1/2 cups vegetable stock 1 1 1/2 cup cup cinnamon stick cooked chickpeas golden raisins === HARISSA === 3 2 2 2 crushed bay leaves cups basmati rice. drained cups water Tbs lemon juice Salt. olive oil. honey. Stir the chickpeas and raisins into the tagine and cook for 30 minutes. Add the onions and cook until soft. Basmati Rice: Heat oil in a medium saucepan over medium heat. Place the tagine or Dutch oven lid on and bake for 1 hour. Put the meat and the marinade into a tagine or Dutch oven and sprinkle with salt and pepper. to taste Freshly-ground black pepper. to taste Procedure Tagine: Mix together the garlic. Remove the lid or foil and cook an additional 30 minutes to brown the vegetables. Add the lamb and toss to coat. saffron. Add the cumin seeds. cilantro. Cover and marinate in the refrigerator overnight. carrots. onions. Garnish with cilantro springs.
Bring to a boil. Add the rice and toss to coat with the mixture. Remove from the heat and leave covered for 5 minutes. Servings: 4 143 . Fluff with a fork. cover and reduce heat to medium-low. cook for 15 minutes. cardamom seeds and bay leaves and cook for 2 to 3 minutes. or until rice is tender and water has been absorbed. Add the water and lemon juice and season with salt and pepper.cinnamon stick.
diced * 12 ounces tomatoes. Put the meat. broken in half * 1 teaspoon ground ginger * 1 teaspoon paprika * 10-12 saffron strands * turmeric. chopped * 1/2 teaspoon cayenne pepper * 2 inches cinnamon sticks. ginger. very good Moroccan stew over fluffy couscous. 144 . chopped * 2 tablespoons chopped fresh coriander (chopped) * 2 tablespoons chopped fresh parsley * 10 ounces couscous garnish * fresh coriander * parsley Trim any fat off the lamb and cut it into 1 inch cubes. season to taste and add enough water to cover. Delicious for dinner tonight!! Wonderful change! * 1 3/4 lbs lean lamb leg steak * 1 1/2 ounces onions. chopped * 2 cloves garlic. cayenne pepper. paprika and saffron if using. if you want a little color * salt and pepper Procedure * 4 1/2 ounces ready to eat dried apricots. onions. garlic. quartered * 6 ounces carrots. diced * 3 1/2 ounces zucchini. cinnamon. into the bottom of a double boiler or a large saucepan.Spicy Lamb Tagine with Couscous Very.
prepare enough couscous for 6 people. carrots. tomatoes. Add the apricots. covered for a further 15 minutes. Servings: 6 Preparation Time: 15 minutes Cooking Time: 120 minutes 145 . Meanwhile. To serve. then cover the pan. reduce the heat to low. Add salt to taste.Bring the contents to a boil. lift the lamb and vegetables from the pan with a slotted spoon and lay them on top of the couscous and sprinkle them with chopped coriander and parsley. Pour the broth into a jug or bowl to serve separately and let people help themselves at the table. and simmer for 1 hour 30 minutes. following package directions. zucchini. coriander and parsley to the pan and cook. spoon the couscous onto serving dish.
cinnamon. smashed and peeled 2 tomatoes.Lamb Tagine with Golden Raisins This is a French Moroccan-inspired stew in which nuggets of lamb. 1 lb lamb stew meat (from the shoulder or leg) 1 clove garlic. tomatoes. see tip) 1 bunch fresh cilantro Procedure Place the lamb in a 4-quart slow cooker and add the garlic. are cooked until the meat is so tender it practically melts in your mouth. cooked in lightly salted water and fluffed with a fork 1 Tbs good-quality ground cinnamon 2 tsp sugar Salt and freshly ground pepper 1 Tbs tomato paste (optional. 1 teaspoon salt. sugar. stirred in at the last minute. redolent of cinnamon. chopped 2 2 Tbs butter sweet onions. The raisins and the caramelized onion topping add a touch of sweetness. which is cut by the subtle acidity of tomato and the bright taste of fresh cilantro. This is best served with plain fluffy couscous. halved and thinly sliced 1 1/2 tsp ground cumin 3/4 2 cup golden raisins cups instant couscous. 1/2 teaspoon 146 .
Cook on the low setting for 5 to 6 hours. 1/2 cup water and the tomato paste. Spoon the couscous onto a serving platter or individual plates and top with the lamb and the caramelized onion and reserved cilantro sprigs. set the leaves aside. until the onion is very soft and deep golden brown. on the high setting. or until the lamb is very tender. onions and cumin in a medium skillet or sauté pan and cook over low heat.pepper. Taste and season with salt and pepper as necessary. if using. for 20 minutes. Twenty minutes before the end of the cooking time for the lamb. Meanwhile. Nestle the bundle of stems into the ingredients in the slow cooker. put the butter. then remove from heat. Keeping the cilantro in a bunch. cut off the stems and tie them together with kitchen strings. Reserving a few sprigs for garnish. into the lamb. stirring occasionally. Servings: 4 147 . remove the lid and skim off as much of the clear fat from the surface of the stew as possible. then remove and discard the cilantro stems. along with the raisins. roughly chop the cilantro leaves and stir them. uncovered. continue to cook. Season with salt and pepper to taste. about 30 minutes.
use a little tomato paste to enhance the flavor of the tagine: Stir it into the water when you load the slow cooker. ripe and red. 148 .Author Notes Works best in a 4-quart slow cooker If the fresh tomato isn't top quality.
149 . put meat in a pressure cooker with oil garlic. cut them into little pieces (4 to 5 cm long). remove their inside. Add the bark of the preserved lemon. ginger. olives and lemon juice. saffron the bark of a preserved lemon juice of half a lemon olives 3 soup spoonfuls of crushed parsley Procedure Peel the carrots. cover and cook it for 15 to 20 min. decorate with preserved lemon. saffron and salt. cover it with carrots. salt. Serve the meat in a plate. leave it cook for ½ hour.Lamb and Carrot Tagine 1 kg and ½ of lamb or other 2 coffee spoonful of salt meat cut into pieces 2 kg of carrots 3 soup spoonful of oil 1 crushed clove of garlic 1 coffee spoonful of ginger. olives and sauce. reduce the sauce. add carrots. sprinkle with parsley. add water and close the cooker.
Onions 18 pearl onions. Drain and let cool. to taste Freshly-ground black pepper. to taste 1/2 cup whole almonds.(abt 6 oz) Salt. blanched. blanch the pearl onions for 1 minute. In a 4-quart or larger pressure cooker. Prunes.Lamb Tagine with Honey. cut 1" cubes = (or a whole 4 1/2-lb leg. Brown the meat in batches on all sides. reserving bone) 1 medium onion. heat the olive oil over medium-high heat. peeled 2 4 Tbs olive oil lbs lamb stew meat. Peel the onions and set aside. toasted In a small saucepan filled with boiling water. Transfer the meat to a platter. finely diced 10 Spanish saffron threads 1 1/2 cups homemade or canned beef stock Procedure 2 1 Tbs honey tsp ground turmeric 1/2 tsp ground cinnamon 1/8 tsp ground mace 16 pitted prunes . Avoid overcrowding the meat or it will not brown properly. cut into 1" cubes. 150 .
Add the diced onions to the pan and cook.) Use the non-stick pan you have used to toast the almonds to reduce the sauce until slightly thicker. Adjust heat downward to maintain the pressure at the second red ring and cook 5 minutes more. in a non-stick fry pan. Cover again and bring pressure up to the second red ring. (A good way to do this is to pour off all the liquid into a fat skimmer and pour off all the juice. Set aside. Discard the fat. Serve with couscous or rice in shallow bowls.) Taste and add salt and pepper as needed. turmeric. Stir well. Cover the cooker and bring pressure to the second red ring (15 pounds pressure) over high heat. stirring occasionally. mace. cinnamon. Meanwhile. toast the almonds until golden. Meanwhile. Adjust heat downward to maintain the pressure at the second red ring and cook 15 minutes. and prunes. Use Natural Release Method. (The wider pan quickens this process. 151 . Stir in the honey. Remove the cover from the pressure cooker and strain off all fat. grind the saffron in a mortar and pestle (or rub it between your finger) and add it to the beef stock. until softened. Stir in the saffron mixture along with any bones. Return the meat to the pot. leaving the fat. Return the sauce to the pot and sprinkle the stew with the almonds. Open the pressure cooker using fingertip Release Method and add the onions.
Servings: 6 152 .
cut into 1 1/2 inch cubes 2 2 2 2 g g g g ground cumin 2 4 salt to taste g ground black pepper pears . Serve with rice. Add the lamb meat to the pan.Moroccan Lamb Tagine 15 ml olive oil 2 large onions. Displace lid a little after an hour if there appears to be too much liquid. golden raisins and almonds to the stew. peeled and sliced into rings 905 g lamb meat. ginger. Cover. Pour just enough water into the pot to cover the meat. cored and cut into 1 1/2 inch chunks 80 g golden raisins ground coriander seed 70 g blanched slivered ground ginger ground cinnamon almonds Procedure Heat the oil in a large pot or Dutch oven over medium heat. and simmer over low heat for 1 1/2 to 2 hours. and cook for another 5 minutes or so. salt and pepper. Season with cumin. coriander. Add the pears.peeled. and fry until just browned on the outside. cinnamon. Servings: 5 153 . until meat is tender and the mixture is stew-like. until the pears are soft. Fry the onion in the oil until soft.
one peeled and grated. and salt and pepper.5 cup Canned crushed tomatoes cup Canned chick-peas cup Pumpkin or butternut squash chunks 0.Lamb Tagine with Prunes 1440 gm Lamb shanks. halved Harissa Sauce (separate recipe follows) Lavash or pita bread Procedure Coat lamb with grated onion. sawed into 1 -inch pieces 3 med Onions. ras el hanout. Melt 1 T butter in a wide. two peeled and thickly sliced 3 tsp Ras El Hanout.75 cup Pitted prunes. and cinnamon stick. Add meat and brown lightly on all sides. Add saffron. water. Marinate in refrigerator for 30 minutes or up to 2 hours. plus more to taste Salt & freshly ground pepper 1 tbsp Plus 1 t unsalted butter Large pinch of saffron 3 1 cup Water Cinnamon stick 1 3 1 2 tsp Olive oil tsp Sugar 0. bring 154 . heavy-bottomed pan.
Season with salt and pepper. Add meat. Reduce heat to a simmer and cook. chick-peas. stir in prunes. for 1 1/2 hours. covered. keeping pieces as large as possible. Turn heat to low and cook until onions are very soft and brown. Refrigerate meat.to a boil. about 15 to 20 more minutes. Adjust seasonings to taste. Servings: 4 155 . tossing or stirring only when brown. Skim fat from liquid. Add tomatoes and cooking liquid from the lamb and bring to a boil. Serve immediately with harissa sauce and lavash or pita bread. for 15 minutes. about 10 more minutes. gristle. In a medium sauté pan. Add sliced onions and sprinkle with sugar and salt and pepper to taste. Remove lid. and simmer until thick. heat 1 t butter and 1 t oil. or refrigerate overnight and remove fat. and pumpkin or squash and simmer. and bones. Pull meat from bones. Cook over medium-high heat for 15 minutes. covered. Let cool slightly and remove shanks. discard fat.
156 . drained. plus extra for garnish 1/3 cup finely-chopped fresh cilantro cracked green olives. cumin. ginger. pepper. paprika. combine the saffron. pitted 3 Tbs fresh lemon juice (to 5) Couscous Procedure In the cup of a small food processor.Moroccan Lamb Tagine Smothered With Olives 1 1 1 pinch ground saffron tsp tsp ground ginger freshly-ground black pepper 1/2 tsp 1 1 1 3 3 tsp Tbs Tbs Tbs lbs ground cumin sweet paprika minced garlic salt olive oil lamb shoulder. garlic. to taste cups dark veal or chicken stock 2/3 cup finely-chopped fresh parsley. salt and 2 tablespoons of the oil. rinsed. and squeezed dry Freshly-ground black pepper.and cut into 2" pieces 1 lb 3 1 cup grated yellow onions. Process until smooth. trimmed .
Add the herbs and bring to a boil. Reduce the heat to low and simmer. Remove any scum that has risen to the surface of the liquid. Serve the lamb with Couscous. Garnish with parsley. Using a slotted spoon. Stir in the onions. Stir in the lemon juice and re-season if necessary. Add the olives to the cooking liquid. toss the shoulder with the above mixture. about 15 to 20 minutes. Heat the remaining tablespoon of oil in large cast-iron or heavy bottom pot over medium heat. increase the heat to high and boil for about 10 minutes or until the mixture is like a thick gravy. Stir in the stock. preheat the oven to 450 degrees. Season with pepper. Add the lamb and sear for 2 to 3 minutes. about 2 hours.In a large mixing bowl. Cook for 2 minutes. Place the meat in a shallow ovenproof serving dish and cook until the meat is lightly crisped. uncovered until the meat is very tender. remove the meat from the pan and set aside. About 30 minutes before serving. Servings: 6 157 . Mix well.
Almonds. finely chopped Procedure * 2 (3-inch) cinnamon sticks * 1/2 stick (1/4 cup) unsalted butter. and Honey * 2 teaspoons ras-elhanout* * 2 teaspoons salt * 3/4 teaspoon black pepper * 3/4 teaspoon ground ginger * 1/4 teaspoon crumbled saffron threads * 3 cups water * 3 lb boneless lamb shoulder. pepper. coarsely grated (1 cup) * 2 garlic cloves. saffron. ginger. remaining 2 cups 158 . cut into 1-inch cubes * 1 large onion.Moroccan Lamb Tagine with Raisins. salt. and 1 cup water in a 5-quart heavy pot. Stir in lamb. cut into pieces * 1 1/4 cups raisins * 1 1/4 cups whole blanched almonds * 1/2 cup honey * 1 teaspoon ground cinnamon * Accompaniment: couscous Whisk together ras-el-hanout.
about 30 minutes more. cinnamon sticks. Servings: 6 Total Time: 180 minutes 159 . until lamb is just tender. garlic. until meat is very tender. until stew is slightly thickened. and butter and simmer. and ground cinnamon and simmer. covered. onion. covered. about 1 1/2 hours. stirring occasionally. Uncover pot and cook over moderately high heat.water. almonds. about 15 minutes more. Stir in raisins. honey.
2 1/2 lb boneless lamb shoulder. slow cooking turns the lamb fork-tender. 1/2 lb halved and thinly sliced 3 Tbs plus 1/4 cup olive oil. The prunes soak up the fragrant spices. and long. spices (except saffron). cut into 1 1/2-inch pieces 1 medium red onion. 160 . 1 teaspoon salt. and 1/2 teaspoon pepper in a 5.to 6quart heavy pot. 3 tablespoons oil. divided 3 (3-inch) cinnamon sticks 1 1 1 1 tsp tsp tsp ground cinnamon ground ginger turmeric 3 1 1 Tbs white wine or water About 2 1/2 cups water prunes (about 2 cups) Tbs mild honey Tbs sesame seeds 1/2 cup whole blanched almonds preparation pinch saffron threads Procedure Toss together lamb.Lamb Tagine with Prunes and Cinnamon Gourmet This well-balanced stew is intense yet mellow. onion.
15 to 30 seconds. until pale golden. Drain on paper towels. then add enough water to just cover lamb. Serve tagine sprinkled with sesame seeds and almonds. Crumble into wine and let stand 1 minute. Gently simmer. then fry almonds until golden. partially covered. Season with salt. 1 1/2 hours.Lightly toast saffron in a dry small skillet (not nonstick) over medium heat until just fragrant. Toast sesame seeds in dry small skillet over medium heat. 15 to 20 minutes. Stir in prunes and honey and simmer until meat is tender and sauce has thickened. Add wine to pot. then transfer to a small bowl. Servings: 6 161 . Heat remaining 1/4 cup oil in same skillet over medium-high heat until it shimmers. stirring occasionally. stirring.
162 . crumbled 3/4 1/4 tsp tsp salt freshly-ground black pepper 1 1/2 large carrots. to taste Cut lamb from bones. 1" thick 1 Tbs vegetable oil. and Vegetables 2 lbs lamb shoulder chops. cut 3/4" pieces tsp honey.Lamb Tagine with Prunes. divided 1 large onion. cut 1/4"-thk rounds 1 small sweet potato. then cut meat into 1-inch pieces. peeled. and Procedure 2 cut into 3/4" pieces 3/4 tsp ground ginger 1/8 tsp ground cinnamon 2/3 cup pitted prunes 1/2 cup dried apricots 1 medium yellow squash. (optional) Freshly-grated nutmeg. Apricots. reserving bones. chopped 1 1/2 cups water 1 pinch saffron threads.
until vegetables and fruits are tender. about 10 minutes. 5 minutes. about 1 1/4 hours. then simmer. Stir in water. and nutmeg and simmer. Brown meat on all sides in 2 batches.Heat 1/2 tablespoon of the oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately-high heat until hot but not smoking. stirring. Reduce heat and simmer mixture. Return meat and bones to pot. Transfer the lamb to a clean plate and add any meat from lamb bones. and pepper and bring to a boil. covered. and squash. Add carrots and sweet potato to pot. stirring occasionally. stirring occasionally. until vegetables are barely tender. until softened. Add remaining 1/2 tablespoon oil to the casserole and cook onion. Return lamb to stew and add honey. stirring occasionally. apricots. Brown bones and transfer to plate. Season with salt. Servings: 4 163 . stirring occasionally. cinnamon. salt. uncovered. prunes. discarding bones. simmer. transferring to a plate as browned. covered. saffron. about 5 minutes. covered. until lamb is tender. Add ginger. pepper.
lamb. 164 . Add tomatoes and 2 tablespoons parsley. about 30 minutes. Continue to simmer. until lamb is tender and juices thicken. salt. about 3 pounds). ginger. reduce heat to medium-low. ground cinnamon. Season to taste with salt and pepper. and simmer gently 1 1/2 hours. Remove cinnamon sticks.to 1-inch pieces * 2 cups water * 2 cinnamon sticks * 1 teaspoon ground cinnamon * 1 teaspoon salt * 1 teaspoon coarsely ground black pepper * 1 teaspoon ground ginger * 1/8 teaspoon crumbled saffron threads * 4 cups chopped plum tomatoes (about 1 1/2 pounds) * 4 tablespoons chopped fresh Italian parsley. and saffron. cut into 3/4. pepper. Partially cover. bring to boil over medium-high heat. and 2 cups water in heavy large pot. Add cinnamon sticks.Lamb Tagine with Tomatoes and Caramelized Sweet Onions * 9 cups chopped sweet onions (such as Vidalia or Maui. partially covered. divided * 3 pounds boneless lamb stew meat. divided * 1/4 cup olive oil Procedure Combine 3 cups chopped onions.
Meanwhile. about 10 minutes. Sauté until beginning to brown. Reduce heat to medium. about 45 minutes. Cool. Transfer lamb stew to large shallow bowl. Scatter caramelized onions and remaining 2 tablespoons parsley over. Add remaining 6 cups chopped onions. Servings: 6 165 . heat oil in heavy large skillet over high heat. and chill separately. stirring often. cover. sauté until onions are deep brown. DO AHEAD: Stew and onions can be made 1 day ahead. Re-warm each over low heat before continuing.
00 Tbs Freshly chopped coriander 200. cinnamon and coriander and cook for 5 mins longer. Remove the cutlets from the dish with a slotted spoon and keep warm.50 tsp Ground cinnamon tsp Powdered saffron g Blanched 12. onion. or until lamb is tender. Bring slowly to the boil.00 almonds toasted 30. turning meat. Add lemon juice to sauce and season to taste with salt and freshly ground black pepper.00 tsp Lemon juice Procedure Place cutlets in a greased tagine or ovenproof casserole.00 Tbs Sesame seeds toasted each Lamb cutlets trimmed of fat 0. Add pepper. butter.00 Tbs Honey 2.00 g 2. occasionally skimming any fat from the surface.00 g Fresh dates pitted 1.2 hours. cover and simmer for 1.50 tsp Freshly ground black pepper 2.00 0. Add the honey.00 Butter cut in pieces each Spanish onions finely chopped 2. 166 .Lamb Tagine with Dates & Almonds 1.00 40. saffron. salt to taste and enough water to cover.1/2 .
Sprinkle with almonds and sesame seeds. Return meat to pan and cook until heated through. for 10 mins. or until sauce is reduced and slightly thickened. Servings: 4 167 . uncovered.Add dates and simmer.
Brown off the lamb and set aside. saffron and olive oil.Lamb. Shallot and Date Tagine Recipe 3 1/4 lbs 2 2 1 1 18 tsp tsp leg of lamb. dates and honey. Add the flour. minced 4 oz pitted medjool dates. Add the parsley. Fry the shallots until lightly golden then add the garlic and the lamb. chopped 1 Tbs clear honey pinch saffron Tbs olive oil whole shallots. coriander. lemon rind. 168 . rind of. ginger. peeled 4 garlic cloves. tomato puree and cinnamon stick. diced ground coriander ground ginger 1 Tbs tomato puree 1 cinnamon stick 1 pint lamb stock (or chicken stock) 2 Tbs chopped flat leaf parsley 2 Tbs chopped coriander 1 preserved lemon. Cover tightly and simmer gently for 1 1/2 hours. Stir in the lamb stock and bring to the boil. Mix well and leave to marinate for 24 hours. crushed 1 Tbs all-purpose flour Procedure Place the lamb in a bowl and add the ground coriander.
Servings: 6 169 . This sounds like the type of thing that might work well in a crock pot.Accompaniments Serve with spiced couscous.
Other Great Tagines 170 .
minced or pressed 2 Tbs fresh ginger root. seeds removed large tomato. minced. Rinse the fish fillets and set them aside. thinly 1 sliced 1 fresh carrots. Lightly sprinkle them with salt. 1 lb swordfish fillets (or use scrod or sea bass) 1 medium onions. Arrange the onions and carrots in a layer to cover the bottom of the dish and place the fillets on top. chopped 10 medium garlic cloves. chopped 1 pinch salt 1 cup 1 Tbs Couscous. Coat a casserole dish with oil. 171 . cooked canola oil Preheat the oven to 350 degrees Fahrenheit.Swordfish Tagine Swordfish with a tantalizing blend of herbs served over a bed of couscous. thinly sliced 1/2 tsp salt 1 cup fresh cilantro. grated Procedure 2 4 tsp 1 cup ground cumin fresh lemon juice (6 to 8 lemons) red hot chili peppers.
Pour the sauce evenly over the fish and vegetables and top with the remaining chopped tomatoes. until the fish flakes easily with a fork. cumin. Cover tightly with foil and bake for 20 to 25 minutes. and half of the chopped tomatoes and puree to form a smooth sauce. ginger. combine the cilantro. Add salt to taste.In a blender or food processor. lemon juice. garlic. Serve immediately on couscous. Servings: 4 172 . chili.
2 ripe tomatoes and a red 173 . 2 cloves minced garlic. 1 teaspoon ground black pepper and 2 teaspoons salt.Potato and Veal Tagine 400g of veal leg or shoulder 1 finely chopped red onion 1/2 cup roughly chopped coriander leaves 1/2 cup roughly chopped Italian parsley 2 cloves minced garlic 2 teaspoons turmeric 1 teaspoon cayenne 1 teaspoon ground black pepper 2 teaspoons salt 1 onion 3 waxy potatoes 2 ripe tomatoes 1 red capsicum extra virgin olive oil 3 tablespoons of red wine vinegar couscous or rice to serve Procedure Mix 1 finely chopped red onion. 1/2 cup roughly chopped coriander leaves and the same of Italian parsley. 2 teaspoons turmeric. 3 waxy potatoes. 3 teaspoons ground cumin. 1 teaspoon cayenne. Chop 400g of veal leg or shoulder into bite-sized chunks along with 1 onion. 4 teaspoons paprika.
turn off the heat and mix in 3 tablespoons of red wine vinegar. When ready.capsicum. To serve Season with salt and serve with couscous or rice. 174 . Toss the veal and the vegetables in a bowl with the spice mix and place in the tagine. Add half a cup of water. stirring continuously. Heat 1/4 cup of extra virgin olive oil in the tagine dish. cover and turn the heat down low. Lightly fry for 3 to 4 minutes. It should take about 30 to 40 minutes to cook.
manzanilla. crushed 3 3 Tbs chopped parsley Tbs fresh cilantro.Fish Tagine with Preserved Lemon and Tomatoes A tasty layered fish and vegetable casserole. cooking spray coated skillet over medium high heat. stuffed. thinly sliced 2 medium garlic cloves. chopped 3/4 tsp Salt Substitute. no sodium Heat a small. 1 1 cooking spray medium lemons. 175 . minced 1 1/2 lb 2 4 cup cup mahi mahi fillets sliced white onion chopped tomato. seeded 1 pinch fresh cilantro (optional) Procedure 1/8 tsp saffron. finely chopped 1 1 1 Tbs water Tbs olive oil. green. sweet. Hungarian ground cumin black pepper Olives. divided tsp sugar 1/2 1/4 12 tsp tsp 1/2 tsp paprika.
Place fish in bag. 10 seconds at a time.Combine lemon. 176 . Take out of oven and move fish and vegetables to a serving dish. In a large resealable plastic bag. Arrange 1 cup onion slices and 2 cups of tomatoes on the bottom of the pan. Spoon the liquid over the fish and top with the rest of the tomatoes and onions. seal and chill for 30 minutes. Mix in saffron and let infuse 10 minutes. Preheat oven to 400 degrees F. Wrap pan with aluminum foil and cook for 40 minutes or until preferred degree of doneness. or sea bass will work with this recipe. saffron oil. paprika. if using. and garlic. Take fish out of bag. halibut. and sugar in skillet and let cook for 3 minutes. flipping once or twice. parsley. reserve. water will be absorbed and mixture will be slightly golden. saving liquid. heat 2 1/2 teaspoons of oil in a microwave until warmed. Spoon the liquid over the fish and scatter cilantro leaves over. cilantro. 1 tablespoon water. salt. olives. Servings: 4 Author Notes Any firm white fish such as mahi mahi. mix lettuce. stir occasionally. 1/2 teaspoon oil. and lay fish on top of tomatoes. Grease a 13 by 9 inch baking pan with cooking spray. In a small microwave safe bowl.
tails left thin strips 1/2 preserved lemon. minced 1 1/2 teaspoons ground cumin Salt and freshly ground pepper 3 large carrots. seeded and coarsely chopped 1 red bell pepper. peel only. thinly sliced 4 large Red Bliss potatoes (about 1 1/2 pounds). plus whole sprigs for garnish 2 tablespoons fresh lemon juice 1 tablespoon sweet paprika 1 teaspoon ground ginger 3 garlic cloves.Shrimp and Preserved Lemon Tagine 1/4 cup chopped flat-leaf parsley 3 tablespoons chopped cilantro. thinly sliced (see Note) 1/2 cup pitted green olives 177 . thinly sliced 1 large sweet onion. and thinly sliced crumbled 1/3 cup extra-virgin olive oil 1 1/2 pounds large shrimp— on 2 1/4 pounds plum tomatoes—peeled. cut into shelled and deveined. cut into thin strips 1 yellow bell pepper. peeled Small pinch of saffron threads.
Spread the tomato sauce on top. Cover and simmer over moderately low heat until the vegetables are just tender. Raise the heat to moderate and cook the tagine uncovered. about 20 minutes. combine the parsley with the chopped cilantro. stirring once or twice. lightly seasoning each layer with salt and pepper. Season with salt and pepper.Procedure In a medium bowl. Add the preserved lemon and olives to the casserole and arrange the shrimp on top in a single layer. until the juices have evaporated. combine the tomatoes with the garlic and cumin and season with salt and pepper. 10 minutes. Cover and cook over moderately low heat until the shrimp are pink and curled. lemon juice. ginger. toss to coat with the marinade and refrigerate for 2 hours. Transfer the shrimp to a plate. stirring occasionally. paprika. potatoes and bell peppers. Meanwhile. Garnish with cilantro sprigs and serve. Transfer the vegetables to a bowl and top with the shrimp. in a medium saucepan. 178 . about 5 minutes. saffron and olive oil. Simmer over moderate heat. don’t let the vegetables burn on the bottom. Spread the sliced carrots in a large enameled cast-iron casserole or Dutch oven and season lightly with salt and pepper. until the tomatoes are broken down and slightly thickened. Add the onion. Add the shrimp. about 3 minutes.
and Cinnamon * 3/4 teaspoon ground cumin * 1/4 cup extra-virgin olive oil * 1 (15-ounce) can stewed tomatoes. cinnamon. and 1/4 teaspoon each of salt and pepper and simmer. then add to skillet. stirring occasionally. Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper. stirring occasionally. until thickened. about 10 minutes. until fragrant. Capers. Cover and simmer until fish is just cooked through. Servings: 6 Total Time: 25 minutes 179 . 7 to 10 minutes.Fish Tagine with Tomatoes. Stir in tomatoes. about 1 minute. chopped * 1 1/2 tablespoons drained capers Procedure * 1/2 teaspoon cinnamon * 4 (6-ounce) pieces hake or halibut fillet (about 1inch-thick) Heat cumin in oil in a 12-inch heavy skillet over medium heat. uncovered. capers.
salt and pepper 1 Tbs grated ginger 1 small garlic clove -minced 1 tsp saffron 1 tsp cumin Procedure Heat oil. Add butter. Servings: 4 180 . turn down heat and simmer for 2 hours adding more water as needed. Cook until almost dry. Stir in onions. When beef is tender add prunes and cook 10 mins more. cover pan. Add 1/2 cup water. I serve it with couscous mixed with chickpeas. Check seasonings. cumin. ginger.Beef Tagine with Prunes 3 lbs beef -. Serve hot sprinkled with sesame seeds. saffron. When butter starts to foam add beef to pan. garlic.cubed 1" alcatra 1/2 lb 3 onions -.chopped 3 2 1 pitted prunes Tbs sesame seeds Tbs oil Tbs butter. salt and pepper. Cook until all liquid has evaporated.
cover the container and cook for 20 min on a middle fire. Add meat. spices. add salt. then add water. allow to simmer. grill the sesame seed slightly in a dry shallow pan Serve meat and prunes in a plate. use that sauce to cook the prunes. 181 . Blanch fry and drain almonds. Take 2 soup ladles of sauce from the container to a saucepan. 1 crunched onion and garlic. sprinkle with 2 soup spoonful of sugar and finish cooking(15 min). add 3 soup spoonful s of sugar and 1 soup spoonful of cinnamon. washed and swollen in water 100 g of blanched and fried almonds 2 middle onions 3 cloves of garlic 2 sticks of cinnamon 1 soup spoonful of granulated cinnamon 1 coffee spoonful of granulated ginger 1 pinch of crushed natural saffron ½ cup of sesame seed 5 soup spoonful of granulated sugar 1 coffee spoonful of salt Picture Procedure In a container. when almost cooked. leave it to impregnate. cut into pieces 500 g of prunes.Mutton Tagine with Prunes 1 and ½ kg of mutton meat(shoulder). the second crushed onion. oil. mix. mix frequently. put the meat cut into pieces.
182 .water them with sauce and decorate with fried almonds and sesame.
Indian-Spiced Fish Tagine 1-inch chunk fresh ginger root 3 or 4 cloves garlic 2/3 pint (or so) grape tomatoes Olive oil About 1 tbsp whole fennel seeds About 1/2 tbsp each whole cumin and whole coriander seeds Procedure 1 large filet tilapia or other mild white fish 1/2 tbsp butter Salt Zest from 1/2 lemon Fresh cilantro. along with a big pinch of salt. Stir the garlic to coat in oil. for garnish (optional) Slice ginger into 1/4-inch-thick rounds–3 or 4 slices. to coat the bottom of the pan. 183 . cumin and coriander and immediately stir to coat in oil. Peel and roughly crush or chop garlic cloves. When oil is hot and shimmery. usually only a few seconds. Otherwise. If you’re afraid your spices might burn. Slice tomatoes in half Place your tagine over medium heat. feel free to yank the pan off the heat. quickly add the ginger and garlic–this will help lower the temperature of the oil–and turn down the heat to low. then add the tomatoes and stir everything to mix well. add the whole fennel. Drizzle in a bit of olive oil. Continue stirring until they are fragrant.
for about 10 minutes. if you like.Lay the fish fillet over the tomatoes. Garnish with chopped fresh cilantro. Serves: 2 184 . Put the dab of butter on top of the fish. If the rest of your dinner isn’t quite done yet. on low heat. You don’t want the fish to actually touch the bottom of the pan and cook via direct heat. or until the fish just flakes when you poke it with a fork. Put the lid on the tagine and cook. and scoop a bit of the oil and a few tomatoes over the fish–but make sure there’s a good cushion of tomatoes for the fish to rest on. and grate the lemon zest over it. just turn off the heat and keep the lid on.
which is naturally very lean and flavorful. vegetables and spices that is served over couscous. 1 lb 454g / 16oz Welltrimmed pork tenderloin .1oz Chopped fresh cilantro 1/4 cup 23g / 0.9oz Golden or dark raisins 1 cup 237ml Quickcooking couscous 1/4 cup 4g / 0.3ml Ground ginger 185 .cut 3/4" medallions 1 1 1 Tbs 15ml All-purpose flour tsp 5ml Ground cumin tsp 5ml Paprika 3 1 1 Tbs 15ml Olive oil Tbs 15ml Onion chopped (medium) Garlic cloves minced 2 1/2 cups 592ml Canned chicken broth divided 1/3 cup 53g / 1.Moroccan Pork Tagine Tagine is a traditional Moroccan stew typically made with chicken or lamb. This tagine features pork tenderloin.8oz Sliced toasted almonds (optional) 1/4 tsp 1.3ml Freshly-ground ground red pepper 1/4 tsp 1.3ml Powdered saffron = (or 1/2 tspn turmeric) 1/4 tsp 1.
Stir in couscous. cook 5 minutes. Add 3/4 cup chicken broth and raisins. Sprinkle with cilantro and almonds. Let stand 5 minutes or until liquid is absorbed. simmer. cook 4 to 5 minutes or until pork is no longer pink. Spoon couscous onto 4 plates.Procedure Toss pork with flour. 7 to 8 minutes or until pork is cooked through. Add pork and garlic. pepper and ginger in medium bowl. uncovered. Add onion. Cover. Heat oil in large nonstick skillet over medium-high heat. stirring occasionally. cumin. top with pork mixture. remove from heat. Meanwhile. if desired. bring remaining 1 3/4 cups chicken broth to a boil in medium saucepan. stirring occasionally. set aside. Servings: 4 186 . saffron. paprika. stirring occasionally. bring to a boil over high heat. Reduce heat to medium.
dhufish or cod fillets) 2 cups of tomato chermoula (see Essential Ingredients) 1 stick celery 1 carrot 2 potatoes 1 small red capsicum 1 small green capsicum 2 tbsp of tomato paste 2 cups of fish stock A handful of kalamata olives 1 preserved lemon cut into wedges 2 roma tomatoes halved and roasted 2 tbsp chopped coriander Procedure Marinate your fish fillets in the tomato chermoula for at least two hours. 187 . Split the celery in half lengthwise and place slices parallel across the tagine base. The slices need to be varied accordingly so that they all cook in time. Next slice the carrot diagonally in 1cm slices. Next place the fish fillets over the celery. Alternate the carrot & potato slices around the outer edge of the tagine and on top of the fish.Tomato Chermoula Fish Tagine 4 x 2 inch thick firm fish fillets (try swordfish. Deseed and remove membranes from capsicums and slice the flesh to be double the thickness of the potatoes. Peel and slice the potatoes in the same fashion. This stops food from sticking and burning to the bottom. Place the capsicums in alternating colours on top of the whole dish.
Serve the fish tagine directly to the table. Pour over the vegetables and the fish. garnished with tomatoes and sprinkle with fresh coriander.Mix the tomato chermoula with the tomato paste and fish stock and whisk until well combined. and top with olives and preserved lemon wedges. Cover with tagine lid and simmer over a low heat for 45 minutes. 188 .
) Procedure Brown the pork: Cut the pork fillet into strips about 3cm thick. Season with salt and pepper. Add the pork and spices to the pan and cook for a further 30 seconds.low. Once heated. trimmed and scrubbed 3/4 teaspoon ground ginger 1 teaspoon ground coriander 1/2 teaspoon allspice 1 cinnamon stick 3 cloves 1 1/2 cups low salt vegetable stock 2 Granny Smith apples 2 Royal Gala apples (Alternatives – Lady William/Golden Delicious Apples. Add the stock and bring to the boil. Heat olive oil in a flameproof casserole dish. Add the vegetables: Turn the heat down to medium . until all the ingredients are coated with the spices. so it's lightly coated. until browned on all sides. Shake off any excess flour. Turn 189 . Dip the pork into the flour.3 minutes.Apple and Pork Tagine 400g pork fillet or tenderloin 1 tablespoon plain flour 2 teaspoons olive oil 2 red onions. Transfer browned pork to a plate and set aside. add the pork in small batches and cook for 2 . cut into 6 wedges 1 bunch baby (or Dutch) carrots. stirring occasionally. Add the onions and carrots to the pan and cook gently for about 5 minutes. and pre-made Moroccan spice mixture. over a medium-high heat. Place flour in a shallow dish.
the heat down. place the lid on top and simmer gently for 15 minutes. Stir gently and then replace the lid. Serves 4 190 . To serve: Remove the cloves and cinnamon stick. until the pork is cooked through. Add apple to the pork and vegetables. Serve the apple and pork tagine with a large green salad and couscous. Continue cooking for another 15 minutes. Add the apple: Cut the apples into quarters and remove the core (leave the skin on).
In a skillet or tagine combine sauce ingredients and let mixture simmer. over low heat for 5 minutes. grated 1/2 tsp salt 1/2 tsp sweet Hungarian paprika 1/8 tsp ground ginger 1/4 tsp turmeric 1/2 tsp cayenne pepper 3 1 Tbs tomato paste cup lamb stock or beef stock Vegetables and Eggs 2 cups squash or potatoes. finely chopped Sauce 2 1/2 Tbs olive oil onion. covered. and roll mixture into mini meatballs 3/4"-1" in diameter. set aside. 191 . peeled & cut into large chunks 1/2 cup peas 3 eggs. finely chopped 2 sprigs flat leaf parsley. grated Procedure Use your hands to mix the meatball ingredients. beaten 1/2 tsp salt 1/4 tsp pepper 1/2 tsp sweet Hungarian paprika 2 sprigs fresh coriander.Moroccan Spiced Meatballs W/ Eggs in Tomato Sauce Meatballs 1 lb ground lamb or ground beef 1/2 onion.
depending on how well done you like your eggs). Pour the eggs in a stream over everything. Cover and cook just long enough to cook the egg (about 3 minutes.Add meatballs. squash. covered. Servings: 4 192 . sprinkled with cumin or black pepper if desired. over medium-low heat for 15 minutes. Serve warm over couscous. and peas to the sauce and simmer.
thickly sliced 280g couscous 4 handful fresh mint leaves 1. pepper. Sprinkle the spices and 1 tsp sugar over the duck and tuck the orange zest and 193 . Heat the cranberry jelly until thick and syrupy.Cranberry duck tagine 2 Tbs unsalted whole cashews 1 tsp plus 1 tbsp caster sugar . peeled and halved lengthways 1 tsp each ground ginger . then brush all over the duck and return to the oven for 20 minutes. ground cinnamon and the oil. coriander and cumin 3 large onions . peeled off with a vegetable peeler handfuls fresh or frozen 1 tsp ground cinnamon whole cranberry (about 100g/4oz) 2 Tbs cranberry jelly Procedure 1 Tbs sunflower or olive oil Preheat the oven to 190C/ gas 5/fan 170C. Put the onions and parsnips on the bottom of a heavy based shallow casserole and sit the duck on top. Roast for 25 minutes.2l hot chicken stock sticks cinnamon or cassia bark duck legs strips orange zest . lightly toasted 300g small parsnips . until burnished and mahogany brown. Put the duck legs in a shallow roasting tin and rub with salt.
to prepare the couscous. place in the oven and leave to murmur away for 1 hour. cranberries and 1 tbsp sugar and cook for a further 30 minutes. tip into a heatproof bowl.cinnamon sticks around. To serve. simply reheat for 30 minutes in a moderate oven. nuts and fruits. Meanwhile. Pour over the remaining 600ml/1 pint of stock. Or. some vegetables. Leave for 4 minutes. if you make in advance. uncovered. to let the duck skin crisp up. then fork it through. Servings: 4 194 . Add the cashews. with extra seasoning. then spoon over the rich juices from the pan and scatter with mint. Leave for a minute or two. then fluff through with a fork. so the duck sits in a shallow puddle. pile the couscous on to a plate and top with a duck leg. Pour over 600ml/1 pint of the stock. Cover and bring to a bubble on the hob.
I have managed it in a large covered earthenware pot. peppers. Add raisins. see * Note 2 Zucchini. salt and pepper to taste. 195 . Brown the meat and chopped onion. lamb. Cook on very low heat 20 to 25 minutes. Servings: 4 Author Notes Your choice (or mix) of chicken. to taste Freshly-ground black pepper. olives. and vegetables. onion quarters. to taste Raisins Green olives. chopped medium onion.Beni Mellal Tagine Meat. but it requires letting the vapors escape a little -. Heat a thin layer of olive oil in the pot or dish. a deep clay dish with a cone-like chimney. cut into wedges Vegetables. and zucchini and cook until vegetables are tender. Add a cup of water. (optional) Procedure Properly done. pitted Green peppers. a tagine requires its specialized pot. cut into chunks. see * Note 1 1 1 medium onion. as needed 1 cup water Salt. or beef. quartered Olive oil.the stewing is not as intense as typical American crock pot stews.
Variety of cut vegetables that take a long time to cook (e.g. 196 . carrots. beans. potatoes. and/or turnips).
180. 1357. 8. 95. 93. 104-5. 186 apple 6. 10. 184 C cabbage 112 capers 8. 83. 187 cardamom seeds 141. 101. 68-9. 29. 86-7. 86-7. 124. 57-8. 112. 151 bell peppers 30. 195 beef stock 126-7. 123-4. 126. 143 carrots 25. 144 celery 30. 94. 34. 108. 135. 189 cashews 193-4 cauliflower 24-5. 37. 154-5. 89. 69. 173 bones 10. 63. 149. 158-9. 63-5. 155. 191. 27. 83-5. 159. 113-16 197 . 110-11. 71. 99. 6-7. 129. 106-11. 64 cayenne pepper 46. 139-40 beef 4. 10. 110. 79-80. 139-40 aubergine 112 B basmati rice 7. 61-2. 71. 7. 46. 187. 20. 136. 162-3 bread. 130. 187 chermoula 5. 46. 141-2. 145. 89. 69. 67. 190 apricots 6-8. 55. 45. 27. 25. 58-9. 103-4. 118. 74-5. 75-7. 166. 141-2 bay leaf 47-8. 138-9. 133-4. 33. 156. 36. 10. pita 154-5 butter 16. 162-3 artichokes 5. 21. 89. 166-7. 115-16. 150-1. 39 chicken 4. 71-3. 82-3. 101. 104-5. 64. 179 capsicums 174. 93-9. 180. 10. 43. 75-91. 10. 61. 151. 153. 25-6. 161. 38. 17. 85. 127. 141-2. 166. 178 black pepper 17. 147. 104. 100-1. 136. 133. 32. 121.Index A almonds 6-8.
71. 82-3. 103-4. 144-5. 168 lavash 154-5 lamb 65. 120. 185-6. 112 couscous 4-7. 94. 104 eggs 8. 132. 48. 34. 132. 147 cinnamon 7-8. 67-8. 20-1. 46. 10. 63. 97. 134-5.chickpeas 5-7. 115. 107. 150-1. 174 G garbanzo beans 27-8. 124. 187-8 flour 83. 39. 10. 56-8. 82-4. 28. 123. 25-6. 65. 168. 104. 172 cilantro 21. 180-1 ginger 10. 146. 25. 30. 68. 113. 163-4 H harissa 7. 130. 42. 34. 124-5. 33. 142. 103-5. 122. 84-5. 178 198 . 116. 11. 51-3. 92. 30. 56. 72-3. 10. 115-16. 57. 122-3. 92. 49. 127. 92. 111. 43. 27. 86. 125-8. 149. 184. 28. 86-7. 71. 106 garlic cloves 15. 132. 89. 116. 172-4. 141. 75-6. 11214. 179. 139-42. 127. 46. 120. 168. 49. 79. 69. 58. 158-61 L 4. 116. 93. 49. 82-3. 156-8. 92. 45-7. 118. 69. 86. 39. 179. 107. 49. 55. 101. 88. 36. 191-2 F fish 4. 88. 83. 44. 10-11. 181 courgettes 57-8. 69. 72. 127. 153. 172. 76. 139-42. 122. 155. 113. 35. 65. 153. 144-7. 149. 43-6. 125. 72. 157-64. 103. 97. 180 chili 57-8. 134-7. 94. 129. 192-4 cranberries 193-4 D Dutch oven E eggplant 22. 79-80. 32. 78. 189-90 coffee 149. 181 cloves 14. 24-5. 135. 122. 51-2. 118. 189 fry 41. 176. 129. 45. 134. 110-11. 81. 20-1. 20. 186. 141-2 honey 6-7. 173. 7-8.
193 P paprika 10. 157. 103. 87. 63. 196 prunes 7-8. 41. 39. 109. 110. 39. 92. 91. 91. 118. 67. 34. 10. 77. 47-8. 146-7. 195 onions. 139-42. 69. 110. 36. 118. 46. 136. 94. 118 6. 92-4. 189-90 potatoes 21. 128. 71 199 . 29-30. 41. 144-5 pears 10. 11. 75. 118. 194 mutton 120 N nectarines O okra 5. 122. 175-6. 14-15. 55. 77. 195 6-7. 34-5. 55. 46. 146-7. 52. 42. 62. 115. 39. 191. 72. 101. 138. 186. 138-40. 105. 51-2. 125. 49. 10. 92-3. 32. 153 pepper 21-3. 181. 71. 42-3. 77. 163-4. 162. 128. 154-5 Q quinces R raisins 7. 116. 105. 89. 149-51. 97. 48. 41.leeks 30. 128. 150-1. 141-2. 30. 156-7. 178. 153-8. 47-9. large 20. 188. 153-5. 48. 61-2. 82. 99. 10. 40. 120-1. 178-80 plums 71 pork 4. 92. 118. 78. 116. 61-2. 81. 98. 68. 138. 160-3. 35-8. 178. 57-8. 126. 136 mint 7. 186. 71. 49. 64. 108 M meat 11. 136. 161-3. 10. 142-4. 123. 127. 109. 98-9. 72-4. 149. 43. 123-4. 57-8 lemons 6. 134-6. 133-4. 127. 185-6 parsley 30. 78-9. 139. 47. 66. 27. 54-5. 79. 36. 158. 93. 66. 154-5. 180-1 pumpkin 5-6. 118. 124. 153. 120-1. 96. 1589. 61-2. 187. 118 olives 5-7. 25. 103. 67. 195 mince 7. 100. 122.
69. 176. 69-70 Spanish onions 38. 1456. 49.red onions 39. 151. 154. 65. 97. 89. 21. 110-11. 173-4 S saffron 10-11. 105. 55-6. 78. 15. 97. 109. 62. 140. 8. 35. 27-8. 196 V vegetables 6. 76. 69. 178-9. 48. 39. 39. 188-90. 175-6. 123. 86. 103-4. 71. 167. 84-5. 130. 166 squash 21. 30. 128. 154 rice 34. 25. 76. 43. 42-3. 32. 118. 58-9. 192 sugar 23. 33. 42-3. 25. 155. 195 20-1 116. 45. 63-5. 142. 76. 41. 8-10. 153. 112. 181 T tomatoes 5. 134 turnips 46. 86. 194-6 W wine Y yogurt Z zest 126. 105-6. 146. 183 zucchini 20-3. 189 refrigerator 15-16. 61. 132-4. 55. 103. 23-5. 92. 95. 183-4 turmeric 10. 162-3. 104. 163. 28. 16. 180 smen 5. 149. 122. 46. 160. 138. 76. 126. 121. 145. 11314. 27. 79. 163-4 sesame seeds 161. 71. 129. 155. 178. 89. 20-1. 55. 143. 161 200 . 52. 85.
This action might not be possible to undo. Are you sure you want to continue?