Tajine Spices Recipes

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.

Steps:

• combine well.
• store in an airtight container in a cool, dark place.
• enjoy!

Steps:

• Place a tagine (or large heavy-bottomed casserole) at least 10 inches in diameter over high heat, and add the oil.
• Season the chicken generously with salt and pepper.
• When the oil is hot, place the chicken pieces skin-side-down in the pot.
• When the oil starts to sizzle, reduce the heat to medium.
• Sprinkle 1/2 teaspoon each of the coriander, cumin, turmeric, and curry powder (if using) over the chicken.
• Cook until the chicken is golden brown, about 15 minutes (Check regularly to make sure that the chicken is not sticking to the pan).
• Spread the onion, garlic, ginger, and tomatoes on a cutting board, and season generously with the salt and pepper.
• Add them to the tagine, covering the chicken.
• Sprinkle with the remaining coriander, cumin, turmeric, and curry powder.
• Add the lemon rind and chicken stock, cover, and cook for 15 minutes, or until the vegetables are tender.
• Add the plums and cook for a further 15 minutes or until chicken is tender (It may take a little longer if you're using a tagine).
• To serve, place about 1/2 cup of couscous on each plate, top with a few pieces of chicken, and spoon some cooking liquid and vegetables over each plate.
• Garnish with almond slivers.

Steps:

• 1. Sprinkle the chicken with salt. Place the olive oil in a large Dutch oven over medium heat. Add the chicken, onion, zucchini and tomatoes. Cook, stirring, until the chicken is no longer pink and the vegetables are tender, about 4 to 6 minutes.
• 2. Add all remaining ingredients except the couscous and cilantro. Bring to a boil over high heat. Stir in the couscous, cover, and remove from the heat. Let stand for 5 to 7 minutes or until the liquid is absorbed. Fluff the couscous with a fork. Serve sprinkled with cilantro.