CHICKEN AND MERGUEZ TAGINE
Steps:
- For the spice mix: In a small bowl, add the cumin, paprika, turmeric, coriander, ginger, cayenne and cinnamon. Stir to combine and set aside.
- For the tagine: Sprinkle the chicken with salt and pepper and set aside. Heat 2 tablespoons olive oil in a large nonstick saute pan over medium-high heat until hot, then add the chicken, skin-side down, and sear until browned on both sides, 5 to 7 minutes per side.
- Meanwhile, place a large, family-sized cast-iron tagine on a low heat and add the remaining 2 tablespoons olive oil plus the spice mix. Cook until the spices have bloomed and the oil is hot, 2 to 3 minutes, then add the carrots and onions and allow them to slightly soften, about 3 minutes. Add the chickpeas, sausage, garlic and seared chicken. Carefully add the chicken stock and bring to a boil. Nestle in the olives and preserved lemon, then lower the heat and cover the tagine. Continue cooking over low heat for about 1 hour. Add more chicken broth slowly if needed (see Cook's Note).
- For the couscous: Meanwhile, in a large metal bowl add the couscous, raisins, olive oil, turmeric and salt and mix together.
- Bring the broth to a boil, then add to the couscous until it is covered and the liquid is a little more than 1/2 inch above the couscous. Cover with plastic wrap and let sit until the liquid is absorbed, preferably in a warm part of the kitchen, 10 to 15 minutes.
- Pour the couscous onto a very large platter. Remove the chicken from the tagine to a work surface. Pour the vegetables from the tagine around the couscous. Put the chicken on top of the vegetables and garnish the whole platter with the toasted almonds and parsley.
TAGINE OF LAMB & MERGUEZ SAUSAGES
A famous Moroccan casserole named after the clay dish it's cooked in and containing strong, fragrant flavours
Provided by John Torode
Categories Dinner, Main course
Time 4h35m
Number Of Ingredients 21
Steps:
- For the marinade, roast the spices in a dry pan for a couple mins until fragrant. Put remaining marinade ingredients in a blender and process to a smooth paste, then add the roast spices and blend again to combine. Place the lamb in a large bowl and pour over the marinade. Leave in the paste overnight, or for at least 2 hrs to absorb all the flavours.
- Heat oven to 160C/140C fan/gas 3. In a large roasting tin, big enough to fit the meat in one single layer, heat the oil and place over a high heat on the hob. Remove the meat from the marinade, wiping off and reserving any excess, then brown shanks on all sides in the hot oil.
- Add remaining marinade to the dish along with the carrots, onions and prunes, then pour in 1 litre water. Cover the dish tightly with foil and cook in a low oven for 3½-4 hrs until the meat is tender and falling away from the bone. Add the honey, lemon juice and seasoning and keep warm.
- If using, fry the sausages until cooked through, then add to the tagine. Serve the meat in a large bowl with the sauce spooned over, then scatter with the preserved lemons and mint, and serve the harissa on the side.
Nutrition Facts : Calories 852 calories, Fat 65 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 45 grams protein, Sodium 1.4 milligram of sodium
MERGUEZ AND BUTTERNUT TAGINE
Spicy North African sausage and butternut squash star in this tomato-based stew served over couscous. It's typically made in an earthenware pot, but any heavy-bottomed pot you have at the ready will produce a similar result.
Provided by Food Network Kitchen
Time 45m
Yield 4-6
Number Of Ingredients 13
Steps:
- Wrap the sausage in a coil and place 2 skewers through the sausage to form an X. Heat the oil in a heavy pot over medium-high heat until hot. Brown the sausage, about 3 minutes per side, then transfer the sausage to a plate and remove the skewers.
- Add the onions and garlic to the pot and cook, stirring occasionally, until golden, about 8 minutes. Cut the squash into chunks and add to the pot along with the carrots, tomatoes with juice, apricots, 1 cup water, cumin, cinnamon, and some salt and pepper. Add the sausage back to the pot and cover. Cook until the vegetables are tender, about 25 minutes. Stir in the parsley and serve over couscous.
MOROCCAN CHICKEN TAGINE WITH SUN-DRIED TOMATOES AND ARTICHOKES
I dated a guy from Morocco and he cooked this for me often. Didn't work out, but I still love the recipe none the less. I hope you enjoy! You can buy "Tagine" spices in specialty food stores. These are from Morocco and I suggest that you have them on hand as they go great with lots of other meats, especially lamb. You can use the "Tagine" spice mixture (approx. 1 1/2-2 T and just add the saffron or you can use the spices below as noted to create your own "Tagine" spice mixture.
Provided by Leisa loves to cook
Categories One Dish Meal
Time 1h10m
Yield 1 Dinner for 2-3 with left overs, 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Cut up chicken and take off the skin.
- Put EVOO in a wide pot (so that the chicken can brown) and heat.
- Wash chicken (DO NOT DRY IT OFF-PLACE IMMEDIATELY INTO THE POT) and place into heated EVOO.
- Immediately add chopped onion and all spices.
- Saute on medium heat for approximately 8-10 minutes.
- Add water, artichokes, capers, and sun dried tomatoes.
- Reduce heat to low, cover with a tight lid.
- Simmer on low for 45 minutes.
- Chicken will be falling off of the bone.
- Serve with couscous, rice, and/or crusty french bread to sop up the great broth.
Nutrition Facts : Calories 724.9, Fat 46, SaturatedFat 9.8, Cholesterol 106.9, Sodium 1441, Carbohydrate 49.9, Fiber 21.3, Sugar 19.4, Protein 37.1
MERGUEZ SAUSAGE
Provided by Pierre Franey
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the lamb in a mixing bowl and add the ingredients up to and including the minced garlic. Blend the mixture thoroughly by hand. To test the sausage for seasoning, shape a small portion into a patty. Cook the patty in a lightly-oiled skillet and season to taste.
- Shape the mixture into eight equal balls then flatten each into a patty.
- Heat the oil in a heavy skillet and add the patties. You may do this in two batches, depending on the skillet size. Cook the patties for 8 minutes, turning when necessary. Drain on paper towels.
Nutrition Facts : @context http, Calories 547, UnsaturatedFat 26 grams, Carbohydrate 1 gram, Fat 47 grams, Fiber 0 grams, Protein 28 grams, SaturatedFat 18 grams, Sodium 418 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN, MERGUEZ SAUSAGE & ARTICHOKE TAGINE
Steps:
- Preheat a tagine or other large pot, such as a Dutch oven or wok. Season the chicken with salt. Add the olive oil to the tagine. Over medium-high heat, brown the sausage and chicken.
- Move the chicken and sausage to the edges of the pan and add the onions to the center. Next, add the garlic, chile peppers, cumin seed, coriander and paprika. Mix the saffron with a teaspoon of the chicken stock, then add it to the pot. Cook for a couple minutes until the spices become fragrant, then stir to incorporate with the meats. Add the artichokes, then pour in the orange juice and chicken stock.
- Place the preserved lemon and cinnamon stick in the pot, sprinkle the chickpeas on top and bring to a boil. Cover and simmer for 1 hour.
- Place individual servings of couscous in bowls. Top with the braised chicken, sausage, artichoke and chickpeas. Garnish with olives, apricots, pistachios, parsley and a drizzle of olive oil. Add a spoonful of harissa if you like it spicy. Serve
MOROCCAN TAGINE WITH OLIVES AND ARTICHOKE HEARTS
A delicious Moroccan stew that can be served over couscous or saffron rice. This dish can also be made vegetarian by omitting the chicken.
Provided by Alexia Patramanis
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir chicken, onion, and garlic in hot oil until the chicken is no longer pink in the center, about 15 minutes.
- Stir garbanzo beans, diced tomatoes with juice, vegetable broth, artichoke hearts, carrot, olives, sugar, lemon juice, salt, coriander, and cayenne pepper into the chicken mixture; bring to a boil, reduce heat to low, and simmer until vegetables are tender, about 30 minutes.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 31.2 g, Cholesterol 20.3 mg, Fat 5.4 g, Fiber 6.7 g, Protein 14.1 g, SaturatedFat 0.8 g, Sodium 1219.7 mg, Sugar 6.1 g
More about "chicken merguez sausage artichoke tagine food"
CHICKEN, SAUSAGE & ARTICHOKE TAGINE WITH MOROCCAN …
CHICKEN TAGINE WITH ARTICHOKE HEARTS AND PEAS - FOOD
From foodandwine.com
10 CLASSIC MOROCCAN TAGINE RECIPES THAT YOU HAVE TO TRY
From thespruceeats.com
CHICKEN, MERGUEZ SAUSAGE & ARTICHOKE TAGINE | JIM
From copymethat.com
THIS CHICKEN AND MERGUEZ TAGINE HAS LOTS OF INGREDIENTS
From oregonlive.com
MOROCCAN MERGUEZ AND VEGETABLE TAGINE RECIPE - FOOD …
From foodrepublic.com
10 BEST MERGUEZ SAUSAGE RECIPES - YUMMLY
From yummly.com
MOROCCAN MERGUEZ AND VEGETABLE TAGINE RECIPE — THE FARM …
From thefarmwoodbury.com
CHICKEN TAGINE WITH BABY ARTICHOKES, GREEN OLIVES, APRICOTS
From thelunacafe.com
CHICKEN TAGINE WITH ARTICHOKE HEARTS RECIPE - RECIPETIPS.COM
From recipetips.com
MERGUEZ CHICKEN SPICY SAUSAGE | BUY SAUSAGE ONLINE
From gourmetfoodstore.com
CHICKEN BASQUAISE WITH MERGUEZ SAUSAGES | RECIPE | RECIPES, …
From pinterest.com
MERGUEZ SAUSAGE TAGINE
From aliksir.com
MERGUEZ SAUSAGE TAGINE - ISOCIALUK.COM
From isocialuk.com
CHICKEN TAGINE WITH ARTICHOKE HEARTS AND PEAS - MYRECIPES
From myrecipes.com
MOROCCAN LAMB SAUSAGE AND CHICKPEA TAGINE - EASY PEASY FOODIE
From easypeasyfoodie.com
CHICKEN SAUSAGE & ARTICHOKE PASTA, AN ALL ALDI RECIPE
From almostallaldi.com
CHICKEN TAGINE WITH OLIVES, ARTICHOKES AND ONIONS
From finedininglovers.com
MOROCCAN CHICKEN SAUSAGE TAGINE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CHICKEN AND MERGUEZ TAGINE | RECIPE | TAGINE, FOOD NETWORK …
From pinterest.com
CHICKEN TAGINE WITH PRESERVED LEMON AND ARTICHOKES - SUNBASKET
From sunbasket.com
ANDREW ZIMMERN - ANDRE ZIMMERN COOKS CHICKEN, MERGUEZ …
From facebook.com
MOROCCAN MERGUEZ TAGINE - FIRSTHAND FOODS
From firsthandfoods.com
ANDREW ZIMMERN - ANDREW ZIMMERN COOKS: CHICKEN, MERGUEZ …
From fr-ca.facebook.com
RECIPE: MERGUEZ AND CHICKPEA TAGINE - FOOD NEWS
From foodnewsnews.com
CHICKEN SAUSAGE ARTICHOKE ALTERNATIVE MEAT - IGA.NET
From iga.net
MOROCCAN MERGUEZ SAUSAGE AND EGG TAGINE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN, MERGUEZ SAUSAGE & ARTICHOKE TAGINE | JIM | COPY ME THAT
From copymethat.com
CHICKEN AND MERGUEZ TAGINE- WIKIFOODHUB
From wikifoodhub.com
MOROCCAN CHICKEN TAGINE WITH PRESERVED LEMONS, GREEN OLIVES …
From ourwildsavorykitchen.com
CHICKEN BASQUAISE WITH MERGUEZ SAUSAGES - LINSFOOD
From linsfood.com
CHICKEN AND MERGUEZ TAGINE | RECIPE | TAGINE, TAGINE RECIPES, …
From pinterest.com.au
TAGINE WITH MERGUEZ SAUSAGE AND WINTER VEGETABLES
From eatswritesshoots.com
MOROCCAN MERGUEZ AND VEGETABLE TAGINE RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST MERGUEZ SAUSAGE RECIPES - YUMMLY
From yummly.com
WHAT TO SERVE WITH MERGUEZ SAUSAGE? 7 BEST SIDE DISHES
From americasrestaurant.com
ANDREW ZIMMERN - CHICKEN, MERGUEZ SAUSAGE
MOROCCAN CHICKEN TAGINE WITH ARTICHOKES, PRESERVED LEMONS
From joanneweir.com
SHEET-PAN CHICKEN “TAGINE” | RICARDO
From ricardocuisine.com
CHICKEN DRUMSTICK TAGINE WITH PARSNIPS & ARTICHOKES RECIPE
From irenamacri.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love