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.
TAGINE OF YAMS, CARROTS AND PRUNES
Succulent and syrupy just the thing to banish winter blues and transport you to the Moroccan shouks. Provides two of your five a day.
Provided by PinkCherryBlossom
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 200C / 400°F.
- Place olive oil and butter in a frying pan ar top safe casserole dish and heat.
- Cook onions for 5 minutes, remove half and set aside.
- Add potatoes and carrots, cook until lightly browned.
- Add prunes, cinnamon, ginger and honey. add stock and season if desired.
- Transfer to a lidded casserole dish (if not already using one). Cover and cook for 45 minutes.
- Stir in reserved onions and cook for a further 10 minutes.
- Stir through fresh herbs and serve with lots of cous cous or crusty bread.
Nutrition Facts : Calories 642.9, Fat 13.8, SaturatedFat 3.5, Cholesterol 7.6, Sodium 190.3, Carbohydrate 129.8, Fiber 18.2, Sugar 53.7, Protein 8.9
LAMB TAGINE WITH PRUNES, APRICOTS, AND VEGETABLES
Steps:
- Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces.
- Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bones and transfer to plate.
- Add remaining 1/2 tablespoon oil to the casserole and cook onion, stirring, until softened. Return meat and bones to pot. Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.
- Transfer the lamb to a clean plate and add any meat from lamb bones, discarding bones. Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.
- Add ginger, cinnamon, prunes, apricots, and squash, simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes. Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.
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
LAMB TAGINE WITH PRUNES, APRICOTS, AND VEGETABLES
Categories Ginger Lamb Braise High Fiber Dinner Dried Fruit Prune Apricot Lamb Chop Spice Saffron Root Vegetable Carrot Sweet Potato/Yam Fall Winter Cinnamon Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces.
- Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bones and transfer to plate.
- Add remaining 1/2 tablespoon oil to tagine and cook onion, stirring, until softened. Return meat and bones to pot.
- Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.
- Transfer lamb to a clean plate and add any meat from lamb bones, discarding bones.
- Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.
- Add ginger, cinnamon, prunes, apricots, and squash, then simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes.
- Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.
More about "tagine of yams carrots and prunes recipes"
HOW TO COOK THE PERFECT VEGETABLE TAGINE – RECIPE
From theguardian.com
Author Felicity CloakeEstimated Reading Time 6 mins
MOROCCAN TAGINE WITH PRUNES | OLDWAYS
From oldwayspt.org
SWEET POTATO, CARROT & PRUNE TAGINE RECIPE | MYDISH
From mydish.co.uk
TAGINE OF VEAL, DRIED PRUNES AND SQUASH WITH …
From kosher.com
TAGINE OF YAMS AND CARROTS IN HONEY SAUCE (TAGINE BATATA HLOOWA) …
From eatyourbooks.com
PRESSURE COOKER MOROCCAN LAMB OR BEEF TAGINE WITH PRUNES - THE …
From thespruceeats.com
SOUL-WARMING CHICKEN TAGINE RECIPE | LITTLE SPICE JAR
From littlespicejar.com
MOROCCAN TAGINE WITH CARROTS, POTATOES, AND CHICKPEAS RECIPE
From thespruceeats.com
TAGINE OF YAM, SHALLOTS, CARROTS AND PRUNES - RECIPE HOUSE
From recipehouse.com
TAGINE OF YAMS, CARROTS AND PRUNES RECIPE - FOOD NEWS
From foodnewsnews.com
TAGINE OF YAMS, CARROTS AND PRUNES – RECIPEFUEL | RECIPES, MEAL …
From recipefuel.com
TAGINE OF YAM, SHALLOTS, CARROTS, AND PRUNES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CARROT AND YAM TAGINE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TAGINE OF YAM, CARROTS AND PRUNES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TAGINE OF YAM, SHALLOTS, CARROTS, AND PRUNES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TAGINE OF YAM, SHALLOTS, CARROTS AND PRUNES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
You'll also love