FISH TAGINE WITH OLIVES (MOROCCAN STEW)
Here is another wonderful recipe for all you tagine lovers. This one is to be prepared in a cooking tagine.
Provided by FDADELKARIM
Categories Stew
Time 1h45m
Yield 3 serving(s)
Number Of Ingredients 21
Steps:
- Peel the potatoes & cut them into strips, about the size of a large french fry. Put them into a bowl & rinse. Then sprinkle paprika over the potatoes, turning them several times to make sure they are all covered.
- Place the tomato sauce, olive oil, water, tomato, onions, & spices in a medium or large tagine. Stir to mix all the ingredients, then lay the potatoes on top of the sauce. Cover & cook on low heat for 30 minutes.
- While the potatoes are cooking, mix the ingredients of the charmoula in a small bowl. Place the fillets into a shallow bowl or dish, pour half the mixture over top of the fish & let it marinate for 30 minutes.
- Boil the olives in a small sauce pan of water for 5 minutes to remove their bitterness. Once done, drain the water & stir the rest of the charmoula in with the olives, set aside to be used later.
- Stir the sauce in the tagine then place the fish fillets on top of the potatoes. Scatter the lemon & olives on the fish & pour all the remaining charmoula over the fish.
- Cover the tagine & continue to cook on low heat for another hour. The tagine is done once the potatoes are tender.
- Serve in the tagine with thick bread to scoop up the sauce & fish. Make sure you protect your table because the tagine will stay hot for a time.
Nutrition Facts : Calories 285, Fat 8.6, SaturatedFat 1.2, Cholesterol 61.6, Sodium 1483.1, Carbohydrate 31.9, Fiber 5.3, Sugar 5.9, Protein 21.2
CHICKEN TAGINE WITH POTATOES AND PEAS (MOROCCO -- NORTH AFRICA)
This recipe comes from the 2002 cookbook, Mediterranean Street Food. This original of this recipe called for a whole chicken, cut into 8 pieces, but I've used 6 chicken breasts, bone in.
Provided by Sydney Mike
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large flameproof casserole, combine chicken, onions, garlic, oil, saffron, cumin, ginger pepper, paprika & salt, then cover with water, about 2 cups. Over medium-high heat, bring to a boil & cook, covered, for 30 minutes.
- Add parsley, cilantro & potatoes, then cook, covered, another 15 minutes, stirring occasionally, until potatoes are nearly done.
- Add peas, lower the heat & simmer for 5 minutes more.
- If sauce is still runny, uncover the pan & boil hard until thickened, then taste & adjust seasoning, if necessary, before transferring to a preheated serving dish ~ Serve very hot with a good bread!
CHICKEN TAGINE WITH PRESERVED LEMON AND POTATOES
A tagine is the Moroccan equivalent of a stew, usually fragrant with spices and often piquant with preserved lemon. The name also refers to the earthenware dish with a conical-shaped lid that the dish is usually cooked in but you can cook this in a pan on the stove top also, you will have more evaporation than with a tagine, so add the other 1/2 cup of water if you need it
Provided by Tea Jenny
Categories Stew
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- Pat the chicken pieces dry with paper towel. Heat the oil in a large fry pan over medium high heat and brown the chicken pieces on all sides. Remove and set aside.
- Add the onion, lemon juice, garlic, saffron, turmeric, diced preserved lemon and a cup of water to the pan keeping the other half cup to one side and add it if you think it is to dry. Bring to a boil and add the coriander, parsley and some salt and pepper. Stir, then add the browned chicken pieces and cut the potatoes into quarters and add to the pan, spooning the sauce over as you lay them inches once the pan is boiling turn down to a simmer and cook until chicken is no longer pink. Garnish with the preserved lemon strips and serve with plenty of crusty bread.
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
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