MOROCCAN TAGINE
A spicy vegetarian hotpot that's as warm and comforting as it is healthy - and gives you your 5-a-day too
Provided by John Torode
Categories Dinner, Main course
Time 2h5m
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 393 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 10 grams fiber, Protein 8 grams protein, Sodium 0.12 milligram of sodium
MOROCCAN TAGINE
This is a real comfort dish, don't be put off by the sweet and savoury combination, it works really well. If you have a tagine, you could use it for the recipe, I however do not. Serve over couscous.
Provided by Sassy Syrah
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a saucepan over medium heat.
- Add the onion and garlic, stirring for a few minutes until onion is translucent.
- Add chicken and lightly colour, stirring. Remove from pan.
- Add carrots, capsicum, and spices.
- Stir dry to toast.
- Once a nice aroma comes from the pan, add 1/2 cup of water.
- Cook stirring occasionally for 5 minutes.
- Add remaining ingredients.
- Cover and simmer over a medium heat for 30 minutes until veggies are tender.
- Stir frequently during cooking, to prevent catching on the bottom.
- You may need to add additional water.
- Serve with couscous.
- NB: You only need to salt your eggplant if there are lots of black seeds when you cut it open.
- Make sure you rinse the excess salt off and dry well in that case.
MOROCCAN TAGINE
Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.
Provided by MAX BOSIO
Categories World Cuisine Recipes African North African Moroccan
Time 2h15m
Yield 5
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.
- Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.
Nutrition Facts : Calories 394.4 calories, Carbohydrate 42.7 g, Cholesterol 71.3 mg, Fat 14.5 g, Fiber 7.5 g, Protein 26.4 g, SaturatedFat 2.9 g, Sodium 68.3 mg, Sugar 25.8 g
MOROCCAN TAGINE
This lightly sweet stew is from North Africa and was adapted from a gourmet and international recipe website. It also will be included in the Zaar World Tour 2005 swap, africa.
Provided by lauralie41
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet over medium flame, heat oil. Add onion and garlic; cook for 3 minutes, stirring occasionally.
- Add carrots, bell pepper, spices and 1/2 cup of water and cook for 5 minutes, stirring occasionally.
- Add remaining ingredients, cover skillet and simmer over medium-low heat for approximately 30 minutes or until vegetables are tender.
- Stir mixture occasionally while cooking.
- Serve this stew over couscous, rice or cooked grains.
Nutrition Facts : Calories 303, Fat 4.3, SaturatedFat 0.6, Sodium 518.9, Carbohydrate 61.8, Fiber 13.6, Sugar 19.9, Protein 9.4
MOROCCAN ROAST RED PEPPER & TOMATO TAGINE SAUCE
This is a very rich sauce that makes a delicious accompaniment to herbed couscous dishes, as well as, grilled vegetables, fish and all meats. Leftovers freeze well. Recipe is taken from my Sauces, Salsas and Marinades cookbook.
Provided by DailyInspiration
Categories Sauces
Time 50m
Yield 1 cup
Number Of Ingredients 13
Steps:
- Heat a large heavy-bottomed non-reactive pan on the stove and dry-fry the cumin and coriander seeds with the cinnamon stick. Once slightly browned and aromatic, take the spices off the heat and crush in a mortar and pestle or in a spice grinder.
- Heat the oil in the same pan and add the onion and garlic. Fry for a few minutes until softened. Add the ground toasted spices and the sumac and cook for a further minute before adding the tomatoes. Half-fill the tomato can with water and add this with all the other ingredients, seasoning cautiously bearing in mind that the sauce will reduce. Simmer, lidded, over a very low heat for 20 minutes. Allow to cool slightly before whizzing up in the blender. Adjust seasoning. Serve hot or cold. Keeps for a week in the refrigerator.
Nutrition Facts : Calories 439.3, Fat 30.1, SaturatedFat 4, Sodium 53, Carbohydrate 42.5, Fiber 9.4, Sugar 24.7, Protein 6.9
MEATBALL & TOMATO SAUCE (MOROCCAN TAGINE)
This recipe was originally for a Moroccan tagine. I changed some of the ingredients to make a wonderful meatball & tomato sauce. The different spices give it delightful sweet & spicy flavor. It is one of my favorite dishes, goes beautifully with Recipe #260654.
Provided by FDADELKARIM
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Mix the onion, parsley, spices, & beef together. Form into 1 inch balls, flatten & then brown in oil. When done, remove from the heat & cover.
- Drain about half the juice from the diced tomatoes & place into a sauce pan. Add the tomato sauce, onion, garlic, parsley, olive oil & spices. Simmer, uncovered for 20 minutes or until the sauce has thickened.
- Add the meatballs to the sauce & continue cooking together for another 5-10 minutes.
- Serve with Moroccan bread to soak up the sauce. It is also great served over pasta.
Nutrition Facts : Calories 425, Fat 28.1, SaturatedFat 8.2, Cholesterol 77.1, Sodium 1389.7, Carbohydrate 21.1, Fiber 4.8, Sugar 10.8, Protein 24.2
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