Moroccan Vegetable Tagine Food

MOROCCAN TAGINE

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.

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.

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.

MOROCCAN VEGETABLE AND CHICKPEA TAGINE

Steps:

• Heat 1 tbs of oil in a pan. Add onion, garlic, and spices. Fry over a low to medium heat for five minutes until golden.
• Add the chickpeas, tomatoes and stock. Cook for 20 minutes.
• Stir fry the vegetables in a separate frying pan or wok with remaining oil, then add to the chickpea mixture.
• Bring to the boil, cover and simmer for a further 20 minutes.
• To finish, add half the yogurt, adjust seasoning to taste and serve.
• For the herb yogurt dressing mix the remaining yogurt, chopped parsley and cilantro together.
• Serve with the tagine.

MOROCCAN CHICKEN AND VEGETABLE TAGINE

Steps:

• Heat the broth in a tagine or in a thick-bottomed pot with a lid.
• Add the spices/herbs and seasonings to the broth and whisk to ensure there are no lumps. You can use a real whisk if you want, but I just use a fork.
• Finely dice the onion and place into the seasoned broth. Simmer, covered.
• Finely dice the chillis and add to the simmering onions. Keep the seeds if you like your food hot, otherwise remove the seeds before dicing.
• While this is simmering, dice the zucchini and yellow squash. Then cut the bell peppers into long strips. Set both aside in a bowl.
• Cut chicken breast in half the long way. Take each half and slice along the short axis so that the slices are not more than 1/4" thick. This is easiest to do if the chicken is partially frozen.
• Add the chicken to the simmering onions and chillis, ensuring that the slices are submerged.
• Add the zucchini, yellow squash, and bell peppers. Do not stir. It's ok if they are not submerged, the steam will cook them.
• Re-cover and simmer 45 minutes. Serve over couscous or rice. Alternatively, remove chicken and veggies, increase heat to "high", and reduce the sauce. Add chicken and veggies back, heat throughout, and serve as a stew.

MOROCCAN VEGAN TAGINE

Steps:

• Place water and lentils in a saucepan. Bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and liquid has been absorbed, about 20 minutes.
• Heat oil in a skillet or tagine over medium-high heat. Saute onions until browned and translucent, about 5 minutes. Add garlic, turmeric, coriander, cumin, salt, and pepper. Cook and stir until fragrant, about 3 minutes. Stir in the cooked lentils, potatoes, crushed tomatoes, sweet potatoes, and carrots. Pour in vegetable broth; reduce heat and simmer until vegetables are tender, about 40 minutes.