Moroccan Tagine With Harissa Food

MOROCCAN VEGETABLE TAGINE

Steps:

• Preheat the oven to 392 F / 200 CHeat the oil in a large dutch oven or casserole dish with a tight-fitting lid.Add the onion and cook for about 1o minutes stirring often.
• Add the eggplant/aubergine and garlic and cook for about 2 minutes then add the zucchini/courgette and cook for another 2 mins.
• Now add the spices and stir well, then add the harissa. Stir everything together.Pour in the minced (chopped) tomatoes and the stock.Then add the sweet potatoes, chickpeas, apricots and honey and stir everything together. Add the bay leaf then place the lid on the dish and pop it in the oven.Cook for 20 - 30 minutes.
• Once the sweet potatoes are cooked and the sauce has reduced a bit then your tagine is done.Stir in the chopped parsley and serve.
• Serve with couscous or rice with extra chopped parsley.

MOROCCAN TAGINE WITH HARISSA

Steps:

• Heat half the oil in a large saucepan. Add the red and white onions, turmeric, cumin, coriander, cinnamon, and chile and cook gently for 10 minutes until the onions are softened and translucent. Stir in the tomatoes and tomato paste and cook for 10 minutes. Add the apricots, raisins, olives, potato, and carrots. Continue cooking slowly for about 45 minutes, until the carrots are tender. Heat the remaining oil in a wok or skillet, add teh cabbage, and stir-fry until just starting to soften. Add to the saucepan, then add the cooked chickpeas and bring to a boil. Stir in the parsley and cilantro and season with salt and pepper to taste.

CHICKEN AND CHICKPEA TAGINE WITH APRICOTS AND HARISSA SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Heat canola oil in a large Dutch oven or a tagine over high heat. Season chicken with salt and pepper on both sides and place in the hot pan, skin side down, in batches if needed; cook until golden brown. Turn the thighs over and cook for 2 minutes longer. Remove chicken to a plate.
• Remove all but 2 tablespoons of the oil from the pan then add the olive oil and heat over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the ras al-hanut and cook another 30 seconds. Add the saffron with the soaking liquid, cinnamon stick, tomatoes, chickpeas, and apricots and bring to a simmer. Nestle the chicken into the mixture and bring to a simmer. Cover and cook on the stovetop or in the oven for 35 to 40 minutes or until the chicken is tender. Do not remove the lid to check on the chicken until this time. Garnish each serving with a dollop of Harissa Sauce, parsley and cilantro.
• Whisk all ingredients together in a small bowl and let stand at least 30 minutes in the refrigerator before serving.

SHORTCUT MOROCCAN VEGETABLE TAGINE WITH COUSCOUS

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until browned, about 7 minutes. Add the chickpeas, raisins, harissa, cinnamon, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until the spices are toasted, about 30 seconds.
• Working over the skillet, rip the tomatoes into large chunks with your hands and add to the skillet; add 2 cups water. Reduce the heat to medium-low, cover and simmer until the tomatoes and chickpeas have softened, about 12 minutes. Stir in the squash and olives, cover and cook until the squash is tender, about 5 minutes. Stir gently, so as not to break apart the squash too much, and simmer, uncovered, until the sauce is slightly thickened, about 5 minutes.
• While the tagine simmers, prepare the couscous according to the package directions.
• Remove the tagine from the heat, and stir in the cilantro. Taste and season with more salt, pepper and harissa, if desired. Divide the couscous among four plates, and spoon the tagine over it. Serve with additional harissa on the side.

HARISSA COUSCOUS

Steps:

• Tip couscous into a heatproof bowl. Add a spring onions, mint and cherry tomatoes.
• Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.

MOROCCAN TAGINE

Steps:

• Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.
• Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.