Beef and pear tagine recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Beef and pear tagine Recipe.  Enjoy Moroccan Food and learn how to make Beef and pear tagine. 

Invite your family and friends round for a Moroccan feast and serve them this delicious tagine. They're sure to be impressed!

Ingredients (serves 6)

2/3 cup honey
1 large lemon, juiced
2 firm pears, cores removed, cut into thick wedges
1 teaspoon ground cinnamon
1 teaspoon ground allspice
2 tablespoons olive oil
2kg chuck steak, cut into 3cm cubes
2 brown onions, finely chopped
2 garlic cloves, crushed
3cm piece fresh ginger, peeled, grated
3 to 4 tablespoons Masterfoods Moroccan Spice Blend
20g butter

Method

1. Place 1 1/2 cups cold water, honey, 1/4 cup lemon juice, pears, cinnamon and allspice in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 25 minutes or until pears are tender. Allow to cool. Drain, reserving liquid. Set pears aside.

2. Preheat oven to 180�C. Heat 1 tablespoon oil in a heavy-based saucepan over high heat. Cook steak, in batches, for 3 minutes or until browned, adding more oil as required. Transfer to a large plate.

3. Reduce heat to medium. Add onion to pan. Cook, stirring, for 5 minutes or until soft. Add garlic, ginger and spice blend. Cook, stirring, for 1 minute. Return steak to pan with 1 1/3 cups reserved pear syrup. Bring to the boil. Transfer tagine to an ovenproof casserole dish. Cover with a lid. Place in oven and cook for 1 1/2 hours.

4. Meanwhile, heat butter in a non-stick frying pan over medium-low heat. Add pears. Cook for 2 to 3 minutes each side or until golden. Remove tagine from oven and stir in pears. Return to oven and cook, uncovered, for 25 minutes or until steak is tender. Serve with pumpkin and chickpea salad and Moroccan bread (see related recipes).

Source
Super Food Ideas - July 2006, Page 42
Recipe by Dixie Elliott

More Moroccan Recipes: 

Moroccan kofte with spicy tomato sauce
Moroccan Rib Roast
Chicken and Sausage Couscous
Moroccan lamb steaks
Moroccan chicken
Moroccan beef skewers with lemon

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Spicy potato tagine with olives recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Spicy potato tagine with olives Recipe. Enjoy cooking tasty Arabic food and learn how to make Spicy potato tagine with olives. 

Here's a brief guide to some of the many varieties now available: Bintje - long and thin, with light yellow flesh; forget about mashing or frying, this is the perfect salad potato. Desiree - round, with light yellow flesh; found in most shops and supermarkets, it's a good all-rounder.

Recommended for gnocchi. King Edward - long and oval, with white-pink flesh; very good baked or roasted. Kipfler - long, cigar-shaped, light yellow flesh, rich creamy texture and great flavour; best boiled for a salad or roasted. Nicola - small oblong, with yellow flesh; this is an all-round variety.

Good for gnocchi. Pinkeye - round with pink-blue "eyes" and rich, sweet golden flesh; good for mash or salad, as well as a casserole or curry. Pontiac - round, white fleshed; excellent mashed, roasted or fried.

Ingredients

900g of yellow-fleshed potatoes
3 tbsp of olive oil
1 finely chopped onion
1 chopped tomato
1/4 tsp paprika
1/4 tsp ground ginger
1/4 tsp cumin
2 cloves garlic
bay leaf
1 lemon
1 handful of chopped parsley
1 handful of chopped coriander and a couple of good
salt
5 saffron threads
24 pitted green olives
preserved lemon (garnish)

Method

This Moroccan dish is adapted from Paula Wolfert's book The Slow Mediterranean Kitchen.

Peel and thickly slice 900g of yellow-fleshed potatoes and place them in a bowl of cold water.

In a heavy saucepan (or well-seasoned tagine) heat 3 tbsp of olive oil and fry a finely chopped onion for 3-4 mins, stirring. Add a chopped tomato, 1/4 teaspoon each of paprika, ground ginger and cumin, and 2 crushed garlic cloves. Stir for 2 mins. Add the drained potatoes, a bay leaf and a quarter of lemon (whole). Toss, then add a handful each of chopped parsley and coriander and a couple of good pinches of salt. Toss, then add 5 saffron threads and 1 1/2 cups of hot water. Bring to the boil, reduce the heat and simmer until the potatoes are tender - 40-50 min.

Transfer the potatoes to a warm serving dish and discard the lemon. Add 24 pitted green olives to the liquid remaining in the pot and boil until the juices have reduced to a thick sauce.

Pour over the potatoes and garnish with half a preserved lemon, chopped.
To serve

Serves 4-6 served with couscous or rice.

Lebanese Potato Salad Recipe - Stuffed Potato with Tomato Sauce

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Saffron-Laced Moroccan Tagine

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Saffron-Laced Moroccan Tagine Recipe. Enjoy cooking tasty Arabic food and learn how to make healthy dish of Saffron-Laced Moroccan Tagine.

In this stew, the vegetables are cut large for satisfying texture (and less chopping!). Serve the tagine over brown rice, couscous, quinoa or another steamed grain.

Ingredient list

6 Servings

2 Tbs. olive oil
2 medium-sized onions, finely chopped (about 2 cups)
1 green bell pepper, cut into 1/4-inch-wide strips
1 28-oz. can whole tomatoes, drained and chopped
2 celery stalks, cut into 1-inch pieces (about 1 cup)
Large pinch saffron threads
1 15-oz. can chickpeas, drained and rinsed
2 small turnips (about 1/2 lb.), peeled and quartered
2 medium-sized carrots (about 1/2 lb.), peeled, halved and cut into chunks
1 tsp. salt
1/4  tsp. ground black pepper
1 small zucchini, cut into large chunks
Spiced Cilantro Dressing (recipe follows)

Directions

1. Heat oil in 4-qt. Dutch oven over medium-low heat. Add onions and bell pepper, and cook 10 minutes, stirring often, or until onions are softened. Stir in tomatoes, celery, 1 cup water and saffron. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, 10 minutes.

2. Stir in chickpeas, turnips, carrots, salt and pepper. Simmer, partially covered, 20 minutes.

3. Add zucchini, and simmer 10 minutes more. Season to taste with salt and pepper, if necessary.

4. Serve with spoonfuls of Spiced Cilantro Dressing.

Nutritional Information
Per SERVING:

Calories 1976
Protein 6g
Total Fat     5.5g
Saturated Fat 1g
Carbs 33g
Sodium 690mg
Fiber 8g
Sugar 7g
Vegetarian Times Issue: September 1, 2005   p.60

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How to Use & Care for a Tagine

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to read about How to Use & Care for a Tagine. Enjoy cooking tasty Arabic food and learn How to Use & Care for a Tagine. 

What is a tagine?

Tagine is the Moroccan word that refers to both the unique glazed earthenware vessel with a distinctive conical lid and also the food prepared in it.

Traditionally used by nomads as portable ovens over charcoal braziers for making stews, usually containing meat, the tagine is used for both cooking and serving, but care should be taken to protect your table when using the tagine as a serving dish as the base will be very hot. 

The basics of using a tagine

1. Learn the history and special features of the tajine. Terra-cotta cooking vessels with an unusual conical lid, tagines are used by the nomadic Berber of Morocco and North Africa. Food cooked in a tagine, ordinarily stews containing lamb, chicken or fish, is also called tagine. The tagine cooks with little fluid, water being scare for desert nomads. There are both cooking and serving versions of the tagine. The cooking tagine is traditionally heated by charcoal, although modern versions, some with cast iron bottoms, are marketed for Western kitchens. Traditional, unglazed terra-cotta tagines can be heated over a diffused gas flame; they should be washed by hand in soapy warm water. Unglazed tagines come in many sizes; after frequent use they give the food an earthy taste highly prized by many in North Africa. A glazed tagine can be heated in the oven and washed in a dishwasher. The colorfully decorated, glazed serving tagines are not intended for cooking.

2. Understand how a tajine cooks food. Circulating steam condenses inside the conical lid of a tagine. Simmering food slowly in circulating steam, sometimes for hours, helps keep it from drying out and infuses it with oils and spices. Cheap cuts of meat are made tender by the lengthy simmering. Some recipes call for the meat to be browned first.

3. Season your tajine for its first use. To prepare a new unglazed tagine, begin by soaking it in water for one to two hours. Then rub olive oil around the base and inside the lid. Put the tagine in a cold oven and heat the oven to 350 degrees Fahrenheit. After two hours take the tagine out of the oven. Let it cool. Wash it with warm soapy water. Coat the inside with olive oil before you store it.

4 Find tagine recipes: Moroccan Lamb Tagine with Honey and Apricots, Fast Chicken Tagine, Lamb Tagine with Artichokes & Lemon.

5 Cook your food in a tajine. Do not put a tagine over high heat; it can crack. Layer your ingredients.

Begin with the meat, onions, oil and seasonings. Meat is not ordinarily browned before cooking, instead it is cooked with onions until the onions are tender but now browned. This allows seasonings to better penetrate the meat.

Add water or stock. Add vegetables after the meat is tender and well seasoned. The food is done when the liquid is reduced and both the meat and vegetables are tender.
Cooking in a tajine is a form of slow cooking. How long you cook a dish depends on what kind of meat you use. Tough cuts of goat take the longest. How long you cook lamb or beef depends on the cut of meat. Chicken takes less time. Fish cooks fastest of all.
Cooking times will range from 45 minutes to two and a half hours, depending on the kind of meat and the cut. A loin cut will cook faster than one from the flank or rump. Recipes usually call for cooking times of an hour to an hour and a half. Add vegetables with half hour or less of cooking time remaining, depending on the vegetables and how soft you want them. 

How to Clean & Care for a Tagine

Always cool the tagine for a short time before soaking or washing in hot soapy water. Do NOT PLUNGE the tagine, while hot, into cold water as thermal shock damage to the enamel may occur.

Wipe over the whole lid with a hot soapy cloth paying particular attention to the unglazed rim � this should be cleaned after each use to prevent any build up of grease.

Nylon or other soft abrasive pads and brushes can be used to remove stubborn residues. DO NOT USE metallic pads or harsh abrasive cleaning agents, such as bleach, as it will damage the enamel.

If there are sever food residues, soak the tagine in hot water for 15-20 minutes, then wash in the usual way. Repeat if needed.

Always dry the lid and based thoroughly. Lay the lid on it�s side for a short while to ensure the rim is completely dry, Never store them away still damp. Store in a dry cupboard or airy space with the lid in an upright position to avoid damage.

Black enamel cooking surfaces will, over time, produce a patina (a brownish film). Do NOT attempt to clean this off as it enhances the cooking performance and food release from the surface.

Both the base and lid are dishwasher safe. Always allow the cycle to complete before opening the door. An incomplete cycle retains moisture in the machine and over time damage may occur to the surface, particularly if the enamel is damaged.

Le Creuset Tagines & Emile Henry Tagines

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Lamb and Apricot Tagine Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb and Apricot Tagine Recipe. Enjoy cooking tasty Arabic food and learn how to make Lamb and Apricot Tagine.

Ingredients (serves 4)

1/4 cup plain flour
8 (180g each) lamb forequarter chops, trimmed
2 tablespoons olive oil
1 brown onion, chopped
2 garlic cloves, crushed
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground ginger
1 long red chilli, thinly sliced
400g can crushed tomatoes
3/4 cup dried apricots, chopped
2 tablespoons honey
2 small zucchini, thickly sliced
1/2 cup chopped fresh coriander leaves
steamed couscous and yoghurt, to serve

Method

1.  Preheat oven to 160�C/140�C fan-forced. Place flour and lamb in a large snap-lock bag. Seal. Shake to coat. Heat half the oil in a large, heavy-based flameproof casserole dish over high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Transfer to a plate.

2. Reduce heat to medium. Heat remaining oil. Add onion, garlic, coriander, cumin, ginger and chilli. Cook for 2 minutes or until softened. Return lamb and juices to pan with tomato, apricot, honey and 2 cups cold water. Cover. Bring to the boil.

3. Transfer to oven. Bake for 1 hour 15 minutes. Remove from oven. Skim fat from surface. Add zucchini. Bake, uncovered, for 30 minutes or until lamb is tender. Stir in coriander. Serve with couscous and yoghurt.

Source
Super Food Ideas - June 2008, Page 61
Recipe by Cathie Lonnie

Moroccan Lamb Tagine with Honey and Apricots Recipe - Lamb tagine with dates & sweet potatoes recipe - Lamb tagine with artichokes & lemon recipe 

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Fast Chicken Tagine Recipe - Recipe for Fast Chicken Tagine

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Fast Chicken Tagine Recipe. Enjoy cooking tasty Arabic food and learn how to make Fast Chicken Tagine.

This chicken dish is quick, easy and full of flavour!

Ingredients (serves 4)

1kg chicken thigh fillets, halved
3 tbs chermoula spice mix or paste (see note)
2 tbs olive oil
1 onion, thinly sliced
3 garlic cloves, thinly sliced
1 lemon, thinly sliced
100g blanched almonds
140g green olives
1 cup (250ml) chicken stock
Couscous and chopped coriander, to serve

Method

Toss chicken with half the spice mix. Heat oil in a large pan over medium heat. Cook onion and garlic, stirring, for 2-3 minutes until softened. Remove and set aside. Add chicken to pan and cook over medium-high heat for 2-3 minutes each side until golden. Add lemon, nuts, olives, stock and remaining spice mix. Bring to the boil, then reduce heat to low, cover and simmer for 20 minutes or until chicken is cooked. Serve with couscous and coriander.

Notes
Chermoula spice mix or paste is available from delis and gourmet shops.

Source
delicious. - March 2008, Page 80
Recipe by Valli Little

Quick Tagine-Style Chicken Recipe - Chicken tagine with preserved lemon recipe - Easy Moroccan chicken tagine recipe

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Moroccan Lamb Tagine with Honey and Apricots Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan Lamb Tagine with Honey and Apricots Recipe. Enjoy cooking tasty Arabic food and learn how to make yummy Moroccan Lamb Tagine with Honey and Apricots.  

Cook Time: 2 hr 45 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

2 pounds boneless lamb shoulder, trimmed of fat (about 1 1/2 pounds)
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 1/4 teaspoons salt
2 tablespoons vegetable oil
1 1/2 cups diced onions
3 large garlic cloves, minced
1 cup chicken broth
8 threads Spanish saffron, crushed
16 fresh cilantro sprigs, tied together with a cotton string
1 cup dried, pitted apricots
1/2 cup golden raisins
1 onion, halved and thinly sliced
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground pepper
Cilantro sprigs, for garnish
Moroccan Vegetable Couscous, recipe follows
Moroccan Yogurt with Preserved Lemon Dip, recipe follows

Directions

Cut lamb into 1 1/2-inch cubes and place in a medium-sized bowl. Season the lamb with turmeric, ginger and 1/2 teaspoon salt.

Heat a tagine or Dutch oven over high heat. Add 1 tablespoon of the vegetable oil and half of the seasoned lamb. Cook the lamb until browned on all sides, 2 to 3 minutes. Using a slotted spoon, remove the lamb from the pan and set aside. Repeat with remaining oil and lamb.

Return the seared lamb to the pan and add the diced onions. Cook, stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the chicken broth, saffron, and cilantro bundle and bring the mixture to a boil. Reduce the heat to medium-low and cook, covered, for 1 1/2 hours, or until the meat is tender.

Pour 1 cup of boiling water over the apricots and raisins and let sit for 20 minutes. Strain and set the fruit aside.

Using a slotted spoon, remove the meat, place it on a clean plate, and keep warm. Bring the remaining liquid in the pan to a simmer. Add the sliced onions, apricots, raisins, honey, cinnamon, ground pepper, and 3/4 teaspoon salt. Return the liquid to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened. Add the cooked lamb back into the sauce and cook to heat through, about 2 minutes. Garnish with fresh cilantro sprigs. Serve with Moroccan Vegetable Couscous and Moroccan Yogurt with Preserved Lemon Dip.

Moroccan Vegetable Couscous:

1 red bell pepper, halved
1 red onion, peeled and quartered
6 tablespoons olive oil
3/4 pound fine-grain couscous, (dried but not processed)
2 small carrots, peeled and sliced into 1/4-inch thick slices
1/4 pound cauliflower florets, cut into quarters
1 teaspoon minced garlic
1 zucchini, quartered lengthwise and sliced
1 (14.5-ounce) can diced tomatoes and their juices
1 (16-ounce) can garbanzo beans, drained and rinsed well
1/4 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon ground cinnamon
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
1 tablespoon butter
1/4 cup sliced almonds

Preheat oven to 425 degrees F.

Toss the red pepper halves and onion quarters with 2 tablespoons of the olive oil in a medium bowl. Arrange pepper and onion, cut sides down, on a small baking sheet, drizzling any remaining olive oil onto the baking sheet as well. Roast for 20 to 25 minutes, or until the skin is browned and bubbly. Peel, seed, and dice the red bell pepper and dice the onion. Set aside.

Rinse the couscous in a fine-meshed strainer under cold running water until completely soaked. Drain and place in a medium bowl. Allow couscous to stand and swell for 5 minutes.

Arrange a vegetable steamer or other steamer insert with small holes in a large stockpot with water, making sure the water doesn't touch the bottom of the steamer. Bring the water to a boil and add the couscous to the vegetable steamer. Cover tightly and steam for 30 to 40 minutes, or until tender and fluffy. Remove from the steamer, drizzle with 2 tablespoons of olive oil and fluff with a fork. Cover to keep warm and set aside.

Heat the remaining 2 tablespoons of olive oil in a large saute pan over medium-high heat. Add the carrots and cauliflower, and cook until lightly brown and softened, about 7 minutes. Add the garlic, zucchini, tomatoes and juices, garbanzo beans, chopped red onion and bell pepper, cumin, turmeric, cinnamon and salt and pepper. Bring mixture to a boil, cover, and reduce heat to medium. Cook until vegetables are tender, about 7 to 10 minutes. Adjust the seasonings with the salt and pepper. Remove from the heat, stir in the parsley, and cover to keep warm.

In a small skillet heat the butter over medium heat. When foamy, add the almonds and cook until toasted, about 2 minutes. Remove from the heat and set aside.

Arrange the couscous on a large serving platter and top with the vegetable mixture, tossing gently. Sprinkle toasted almonds over the top and serve immediately.

Yield: 6 servings

Moroccan Yogurt with Preserved Lemon Dip:

1 cup yogurt
1 cup sliced cucumber
1/4 cup mint, chopped
3 tablespoons preserved lemon, minced, skin only
Salt and freshly ground black pepper

Put the yogurt in a cheesecloth lined strainer over a bowl. Cover and refrigerate overnight to drain.

Put the drained yogurt in a medium bowl and stir in the cucumber, mint, and lemon. Taste and adjust seasoning with salt and pepper.

Yield: 4 to 6 servings

Recipe courtesy Emeril Lagasse, 2005

Lamb tagine with dates & sweet potatoes recipe - Moroccan Lamb Tagine Recipe - Lamb tagine with artichokes & lemon recipe

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Lamb tagine with dates & sweet potatoes recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb tagine with dates & sweet potatoes recipe. Enjoy cooking tasty Arabic food and learn how to make Lamb tagine with dates & sweet potatoes. 

This is one of those wonderful dishes that improves with keeping

Easy
Serves 10
Preparation time 30 mins
Cook time 2 hrs

Ingredients
6 tbsp olive oil
4 onions , thinly sliced
2 tbsp finely chopped fresh root ginger
2kg boneless lamb shoulder, cut into 5cm chunks
4 tsp ground cumin
2 tsp each paprika and ground coriander
2 cinnamon sticks
850ml passata
700g sweet potatoes , cut into chunks
350g pitted dates

TO SERVE
100g blanched almonds , toasted
good handful coriander , roughly chopped

Method
1. Heat the oil in a large, deep pan. Add the onions, then gently fry until softened, about 5 mins. Stir in the ginger, add the meat in batches, then fry on all sides until lightly coloured. Return all the meat to the pan, stir in the spices and cinnamon sticks, then cook for 1 min.

2. Add the passata and 800ml water, then bring to the boil, stirring. Season well, then cover and simmer for 1� hrs, until the lamb is tender.

3. Add the sweet potatoes, stir well, cover again, then cook for 20 mins or until the potatoes are just tender. Stir in the dates and heat through for 5 mins. Taste and add more seasoning if necessary. To serve, spoon the tagine into a serving dish and scatter with the almonds and coriander.

Try

To freeze
Cool at the end of step 2, then pack into a rigid container. Freeze for up to a month. Defrost in the fridge overnight, then gently reheat (add a little more water if necessary), bring to the boil and continue with step 3.

Nutrition Per Serving
646 kcalories, protein 42g, carbohydrate 49g, fat 32 g, saturated fat 13g, fibre 0g, sugar 33g, salt 0.82 g

Recipe from Good Food magazine, December 2008.


Moroccan Lamb Tagine Recipe - Lamb tagine with artichokes & lemon recipe - Moroccan lamb meatballs with harissa & couscous recipe

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Quick Tagine-Style Chicken Recipe

The Arabic Food Recipes Kitchen (The Home of delicious Middle Eastern Food & Arabic Food Recipes) invites you to try tasty dish of Quick Tagine-Style Chicken. Enjoy Arabic cooking and learn how to make Quick Tagine-Style Chicken.

Prep 12 min - Cook 23 min - Total: 35 min
Level: Easy
Yield: 4 servings

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, smashed beneath the flat of your knife with the heel of your hand, discard skins
1 1/2 to 1 3/4 pounds boneless, skinless chicken breasts, cut into large bite-size pieces
1 1/2 teaspoons grill seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and coarse pepper
2 medium or 1 large yellow skinned onion, quartered and sliced
10 pitted prunes, coarsely chopped
1-ounce box or 1/4 cup golden raisins
2 cups good quality, low sodium chicken stock, available in paper containers on soup aisle

Spice blend:

1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika, eyeball it
1/2 teaspoon ground coriander, eyeball it
1/2 teaspoon tumeric, eyeball it
1/8 teaspoon cinnamon, a couple pinches

Couscous:

1 1/2 cups chicken stock
1 1/2 cups couscous
2 tablespoons extra-virgin olive oil, eyeball it
2 scallions, finely chopped

Condiments:

Chopped cilantro leaves or flat-leaf parsley
Finely chopped scallions
Mango chutney, any variety and brand -- available on the condiment or International food aisles

Directions

Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, in a slow stream, and add smashed garlic. Season the chicken with seasoning blend. Scatter chicken around the pan in an even layer. Cook chicken pieces 2 minutes on each side to brown, then add the onions, prunes, raisins and stock. Mix spices in a small dish and scatter over the pot. Cover and reduce to moderate heat. Cook 7 or 8 minutes, remove the lid and stir.

To prepare the couscous, bring chicken stock to a boil. Add couscous, extra-virgin olive oil and scallions and remove the couscous from the stove immediately. Cover and let stand 5 minutes. Fluff the couscous with a fork.

Uncover chicken and cook another 2 to 3 minutes to thicken slightly. Adjust the seasoning, to taste, and serve chicken on a bed of couscous. Garnish with chopped cilantro and scallions. Serve with chutney.

Chicken tagine with preserved lemon - Easy Moroccan chicken tagine recipe - Moroccan-style chicken with lentils

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Chicken tagine with preserved lemon recipe

The Arabic Food Recipes Kitchen invites you to try delicious Chicken tagine with preserved lemon recipe. Enjoy Arabic/Middle Eastern food cooking and learn how to make tasty Chicken tagine with preserved lemon.

A tagine is the Moroccan equivalent of a stew, usually fragrant with spices and often piquant with olives or preserved lemon. The name also refers to the earthenware dish with a conical-shaped lid that the dish is usually cooked in. The pressure cooker takes its place admirably in this recipe.

Prep 15 mins
Cook 15 mins

Ingredients

4 chicken marylands, excess fat removed, each cut in two between the thigh and the drumstick
2 tablespoons olive oil
2 white or brown onions, cut into quarters
juice of lemon
2 cloves garlic, crushed
teaspoon saffron threads
teaspoon ground turmeric
3 pieces preserved lemon rind, rinsed, 2 diced, 1 cut into thin strips
1 bunch coriander, freshly chopped
1 cup chopped flat-leaf parsley
salt and freshly ground black pepper
4 small potatoes, cut into quarters
crusty bread, to serve

Method

Pat the chicken pieces dry with paper towel. Heat the oil in the pressure cooker over medium high heat and, working in batches, brown the chicken pieces on all sides. Remove and set aside.

Add the onion, lemon juice, garlic, saffron, turmeric, diced preserved lemon and a cup of water to the cooker. Bring to a boil and add the coriander, parsley and some salt and pepper. Stir, then add the browned chicken pieces and potatoes to the pan, spooning the sauce over as you lay them in.

Close the lid and lock it, then bring the cooker to low pressure over high heat. Once low pressure has been reached, reduce the heat to stabilise pressure and cook for 8 minutes. Release the pressure using the natural-release method and unlock and remove the lid. Garnish with the preserved lemon strips and serve with plenty of crusty bread.

Chef: Homecook hero Photo: Jennifer Soo Source: The Age Friday June 12, 2009 Middle Eastern, Quick, Contemporary, Healthy, Kid-friendly, Dairy free, Egg free, Lunch

Serves 4

Easy Moroccan chicken tagine recipe - Moroccan-style chicken with lentils - Chicken with tabbouleh

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Lamb tagine with artichokes & lemon recipe

Tasty and easy lamb tagine with artichokes & lemon recipe. Enjoy Moroccan cooking and learn how to make lamb tagine with artichokes & lemon.

Inspired by top restaurants' menus, this is our favourite version of the classic tagine so you can DIY at home.

Ready in 50 minutes

Ingredients (Serves 2)

400g diced lamb shoulder
1 onion , finely chopped
1 garlic clove , crushed
pinch of saffron
� tsp ground ginger
1 tbsp olive oil
vegetable stock
squeeze of lemon juice
peel from 1 preserved lemon from a jar, finely chopped
a few artichoke wedges from a jar
2 tbsp each chopped coriander and parsley
couscous to serve

Method

1. Trim excess fat from the lamb shoulder, put in a pan with the onion, crushed garlic clove, saffron, ground ginger, olive oil and enough vegetable stock to just cover. Cover and simmer for 1 hour 30 minutes, stirring occasionally, until meat is tender, adding splashes of water to keep meat covered. Add a squeeze of lemon juice, the finely chopped peel from the preserved lemon and a few artichoke wedges.
2. Cook for another 10 minutes then stir in the chopped coriander and parsley. Spoon over couscous to serve.

Recipe from olive magazine, October 2009.

Moroccan Lamb Tagine - moroccan tagine - Easy Moroccan chicken tagine

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Moroccan Lamb Tagine Recipe - Easy Recipe for Lamb Tagine

Enjoy easy recipe for Moroccan lamb tagine. The Moroccan cuisine is rich of tasty recipes. Learn how to make best Moroccan lamb tagine.

Yield: Makes 6 servings

Ingredients
4 pounds fat-trimmed boned lamb shoulder or other cut suitable for stewing, rinsed and cut into 1 1/2-inch chunks
2 onions (8 oz. each), peeled and thinly sliced
4 cloves garlic, peeled and minced
1 tablespoon each paprika and ground cumin
1 teaspoon each ground turmeric, ground cinnamon, and minced fresh ginger
1/2 teaspoon cayenne
1/8 teaspoon ground cardamom
2 1/2 cups fat-skimmed chicken broth
1 can (14 1/2 oz.) diced tomatoes
2 tablespoons tomato paste
Salt and fresh-ground pepper
Fluffy couscous
1/3 cup pitted kalamata olives
1/3 cup chopped fresh cilantro
Preserved lemons (garnish)
Harissa (garnish)

Preparation

1. Brown lamb. Discard all but 2 tablespoons fat from the pan.
2. Add onions and garlic to pan; stir often over medium heat until onions begin to get limp, 3 to 5 minutes. Add paprika, cumin, turmeric, cinnamon, ginger, cayenne, and cardamom; stir until very fragrant, about 30 seconds. Add broth, tomatoes (including juices), and tomato paste. Bring to a boil over high heat. Reduce heat, cover, and simmer, stirring occasionally, until lamb is tender when pierced, about 1 hour. Skim off and discard any fat. Add salt and pepper to taste.
3. On dinner plates or a large rimmed platter, mound couscous and form a well in the center. With a slotted spoon, transfer lamb and vegetables to well. Measure pan juices; if less than 3 cups, add water to make that amount, return to pan, and bring to a boil over high heat. Add salt to taste. Pour juices into a bowl and pass to add to taste. Scatter olives and cilantro over lamb; garnish as desired (see notes).

No-mess browning

1. 1. Place meat in a heavy-bottomed 5- to 6-quart pan. Add 1/2 cup water; cover and bring to a boil over high heat. Reduce heat and simmer briskly over medium heat until meat is gray on the outside and has rendered juices and fat, 15 to 20 minutes.
2. 2. Uncover pan, increase heat to high, and stir often until most of the liquid has evaporated, 15 to 20 minutes. Reduce heat to medium-high and stir often until meat juices have caramelized and darkened and meat has browned in the rendered fat, about 5 minutes longer. If drippings and the brown film on pan begin to scorch, reduce heat to medium.

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Easy Moroccan chicken tagine recipe

Simple one-pots are perfect for the busy cook. This Moroccan chicken tagine recipe is great eaten with couscous for something a bit more filling.

Ingredients

• 225ml milk
• 1 cinnamon stick
• 3 egg yolks
• 100g caster sugar
• 1 tsp ground cinnamon , freshly ground if possible
• 450ml whipping or double cream

Preparation

• Heat the oil in a large, wide pan with a lid, add the chicken, then fry quickly until lightly coloured. Add the onion and ginger, then fry for a further 2 mins.
• Add 150ml water, the saffron, honey and carrots, season, then stir well. Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender. Uncover and increase the heat for about 5 mins to reduce the sauce a little. Sprinkle with parsley and serve with lemon wedges for squeezing over.

Tip: chicken breasts

You can make this dish using 4 boneless, skinless chicken breasts instead of thighs. Simply cut them in half and reduce the simmering time to 15 mins.

Moroccan Tagine

Best Moroccan tagine recipe, enjoy the Moroccan cuisine. Great vegetarian dish.


Ingredients

For the chermoula paste

• 2 red onions , chopped
• 3 garlic cloves
• small knob fresh root ginger , peeled
• 100ml/3� fl oz lemon juice (about 3 lemons)
• 100ml/3� fl oz olive oil
• 1 tbsp each honey, cumin, paprika, turmeric
• 1 tsp hot chilli powder
• handful coriander , chopped

For the tagine

• 1 tbsp olive oil
• 3 carrots , cut into chunks
• 3 large parsnips , cut into chunks
• 3 red onions , cut into chunks
• 2 large potatoes , cut into chunks
• 4 leeks , ends trimmed and cut into chunks
• 12 dried prunes , dates or figs
• 2 sprigs mint , leaves only, finely chopped

Preparation

• To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.
• Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.