LAMB TAGINE WITH DATES & SWEET POTATOES
This is one of those wonderful dishes that improves with keeping
Provided by Mary Cadogan
Categories Main course
Time 2h30m
Number Of Ingredients 12
Steps:
- 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.
- Add the passata and 800ml water, then bring to the boil, stirring. Season well, then cover and simmer for 1½ hrs, until the lamb is tender.
- 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.
Nutrition Facts : Calories 646 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 33 grams sugar, Protein 42 grams protein, Sodium 0.82 milligram of sodium
BEEF TAGINE WITH SWEET POTATOES
From Food and Cooking of Spain, Africa and the Middle East. As suggested by one reviewer, this is good with spinach and chickpeas added into the mix.
Provided by pattikay in L.A.
Categories Stew
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a flameproof casserole and fry the meat, together with the turmeric and seasoning, over medium heat for 3-4 minutes, until the meat is evenly browned, stirring frequently.
- cover the pan tightly and cook for 15 minutes over a gentle heat, without lifting the lid.
- preheat the oven to 350.
- add the onion, chili, paprika, cayenne and cumin to the pan with just enough water to cover the meat.
- cover tightly and cook in the oven for 1 - 1 1/2 hours, till the meat is very tender, checking occasionally and adding extra water if necessary, to keep the stew moist.
- meanwhile, peel the sweet potatoes and slice them straight into a bowl of salted water to avoid discoloring.
- transfer to a pan, bring to a boil, simmer for 2-3 minutes, drain.
- stir the chopped herbs into the meat, adding a little extra water if the stew appears dry.
- arrange the potato slices over the meat and dot with butter.
- cover and cook in the oven for a further 10 minutes, till the potatoes feel very tender.
- increase the oven temp to 400.
- remove the lid of the casserole and cook in the oven or under the broiler for 5-10 minutes till the potatoes are golden.
- serve at once.
SWEET POTATO TAGINE
Make and share this Sweet Potato Tagine recipe from Food.com.
Provided by English_Rose
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat a large, deep frying pan with a lid until hot. Add the olive oil, onions and garlic and cook for 2-3 minutes.
- Add all of the spices and fry for one minute.
- Add the sweet potatoes and stir well.
- Add all the remaining ingredients, except the cilantro, stir well and bring the mixture to a simmer.
- Chop the cilantro stalks, reserving the leaves for later, and add the stalks to the pan.
- Reduce the heat, cover with a lid, and simmer for 15-20 minutes, or until the sweet potato is just tender.
Nutrition Facts : Calories 558.1, Fat 17.2, SaturatedFat 2, Sodium 615.7, Carbohydrate 98.5, Fiber 15.5, Sugar 43.1, Protein 9.8
TANGERINE SWEET POTATO CASSEROLE
Not the usual 'sweet marshmallow' sweet potato dish. Can be prepared 1 to 2 days ahead and baked when ready to serve. A favorite at our Thanksgiving dinners!
Provided by Pat Hymes
Categories Side Dish Vegetables Sweet Potatoes
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil. Grease a 2-quart casserole.
- Place sweet potatoes on the prepared baking sheet.
- Bake sweet potatoes in the preheated oven until tender, about 45 minutes. Reduce oven heat to 375 degrees F (190 degrees C). Let sweet potatoes rest until cool enough to handle. Peel the sweet potatoes and transfer into a large bowl.
- Whip sweet potatoes with 3 tablespoons melted butter, 6 tablespoons brown sugar, rum, and salt with an electric mixer, until potatoes are smooth and fluffy, 3 to 5 minutes.
- Peel tangelos, section the fruit, and remove membranes, pith, and seeds. Cut sections from 2 tangelos in half crosswise; Set aside sections of remaining 2 tangelos. Gently fold halved tangelo sections into the sweet potato mixture. Transfer sweet potato mixture to the prepared casserole dish.
- Arrange reserved tangelo sections atop sweet potato mixture. Combine 3 tablespoons melted butter, 3 tablespoons brown sugar, and pecans in a bowl until crumbly; sprinkle evenly over the dish.
- Bake in the preheated oven until heated through and the topping is lightly browned, about 30 minutes.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 55.2 g, Cholesterol 22.9 mg, Fat 10.8 g, Fiber 6.1 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 378.2 mg, Sugar 26.5 g
ROOT VEGETABLE TAGINE WITH SWEET POTATOES, CARROTS, TURNIPS, AND SPICE-ROASTED CHICKPEAS
Provided by Molly Stevens
Categories Roast Low Fat Low Cal High Fiber Dinner Chickpea Root Vegetable Carrot Turnip Sweet Potato/Yam Healthy Low Cholesterol Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 24
Steps:
- Toast coriander, cumin, and caraway seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Transfer to small bowl. Add red pepper, turmeric, and 1/2 teaspoon salt.
- Mix lemon slices, lemon juice, and 4 teaspoons coarse salt in small skillet. Bring to boil. Reduce heat, cover, and simmer until lemon slices are almost tender, about 10 minutes. Cool preserved lemon. Drain and chop. DO AHEAD: Spice blend and preserved lemon can be made 1 week ahead. Store spice blend airtight at room temperature. Transfer preserved lemon to small bowl; cover and chill.
- Heat olive oil in heavy large pot over medium-high heat. Add onion; sprinkle with salt and sauté until beginning to soften, about 5 minutes. Add toasted spice blend, garlic, and tomato paste; stir 1 minute. Add carrots and celery; stir 2 minutes. Add chopped preserved lemon, 4 cups water, sweet potatoes, turnips, olives, and sun-dried tomatoes. Simmer with lid ajar until vegetables are tender, stirring occasionally, about 35 minutes. Stir in parsley, cilantro, and mint. Season to taste with salt and pepper. Remove from heat and let stand 10 minutes to allow flavors to blend.
- Spoon couscous into large bowl, spreading out to edges and leaving well in center. Spoon vegetable tagine into well in center. Sprinkle Spice-Roasted Chickpeas over and serve.
CHICKEN TAGINE WITH SWEET POTATOES AND PRUNES
from "fresh from evas kitchen" - http://freshfromevaskitchen.blogspot.com/2011/01/chicken-tagine-with-sweet-potatoes-and.html
Provided by ellie3763
Categories Chicken Breast
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Pour two tablespoons of vegetable oil in the bottom of a dutch oven or cast iron casserole over medium-low heat. Now add the onion, stirring to coat it with oil, then add 1 tablespoon of water, season with a little salt, and cover the pot. Cook the onions gently for 30 minutes, stirring occasionally, until they are soft but not brown.
- In a separate skillet, brown the chicken. Heat a tablespoon of the olive oil over medium heat. Put the chicken in the pan, skin side down, and brown for 3-4 minutes on each side. Transfer it to a plate.
- Once the onions are soft, add the saffron, honey, bay leaf, chicken broth, and the rest of the water. Throw in the dates, and then the chicken. Toss the sweet potatoes on top and bring the mixture to a boil.
- Reduce the heat to medium, bringing the liquid to a low simmer. Cover and cook for 45 minutes to an hour. Resist the temptation to lift the lid before the 45 minute mark. The steam is what makes this dish so good. The dish is done once the sweet potatoes are soft.
- Feel free to reduce the liquid once the chicken is cooked. Just remove the chicken and sweet potatoes and boil the liquid until it is a consistency to your liking.
Nutrition Facts : Calories 426.8, Fat 24.3, SaturatedFat 6, Cholesterol 86.2, Sodium 208.5, Carbohydrate 29.2, Fiber 2.8, Sugar 16.3, Protein 23.3
TAGINE OF CHICKEN & SWEET POTATO
Make and share this Tagine of Chicken & Sweet Potato recipe from Food.com.
Provided by mell_2
Categories One Dish Meal
Time 16m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large frying pan. Add the onion and fry until soft then add garlic and ginger and continue to fry until light and golden. Add the Ras el Hanout and cook for about thirty seconds, or until fragrant.
- Add a little salt, 1/2 teaspoon pepper and the chicken. Brown slightly. Add the sweet potatoes and cover with water. Bring to the boil over a medium heat, then cover and leave to simmer until the chicken is tender and the potato is half cooked (approx 20 mins).
- Simmer uncovered until the sauce is reduced by half or until a consistency to your liking. If the sauce is too runny, increase heat to high and boil uncovered until it reduce. You will need to stir regularly.
- Carefully stir in honey, making sure you don't mash up the potatoes. Leave to bubble uncovered for a few more minutes. Taste and season as desired.
Nutrition Facts : Calories 492.8, Fat 27, SaturatedFat 7.5, Cholesterol 140, Sodium 182.9, Carbohydrate 31.1, Fiber 3.3, Sugar 13.6, Protein 30.6
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