Spicy Potato Tagine With Preserved Lemon And Olives Food

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FISH TAGINE WITH OLIVES (MOROCCAN STEW)



Fish Tagine With Olives (Moroccan Stew) image

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

paprika, to sprinkle on the potatoes
2 small potatoes, peeled & cut into strips
3 -4 white fish fillets, boneless (I used tilapia fillets)
1 (8 ounce) can low-sodium tomato sauce or 1 (8 ounce) can tomato sauce
1 tablespoon olive oil
1/2 cup water
1 roma tomato, chopped
1/2 small onion, cut into thin strips
1/2 teaspoon ras el hanout spice mix (Ras El Hanout - Moroccan Spice Mix)
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/3 cup green olives, cracked (pitted, preferably)
1/2 preserved lemon, sliced with the flesh (Moroccan Spiced Preserved Lemons)
1/4 cup fresh parsley, finely chopped
3 medium garlic cloves, minced
1 tablespoon vinegar
1/4 cup lemon juice
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon black pepper

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

TAGINE OF CHICKEN, PRESERVED LEMON, & OLIVES



Tagine of Chicken, Preserved Lemon, & Olives image

Iv'e been craving this since going to DC to meet others from zaar.We went to a place called the taste of Morocco. I found this recipe on line. Serve chicken, covered with sauce, over Couscous or Rice. Have Green Tea with Mint with or after the meal. This Tagine -- the word, also spelled Tajine, refers both to the cooking pot as well as a stew cooked in it -- is one of dozens of classic tagines prepared in Northern Africa, especially Morocco. The tagine consists of two parts: a round pot (traditionally clay), and a conical cover with a small hole which allows some steam to escape. A large dutch oven or something similar can also be used. Check out "the right place for Tagines": www.tagines.com.http://www.congocookbook.com/c0096.html

Provided by Rita1652

Categories     Stew

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 -4 cloves garlic, minced
olive oil, for pan-frying chicken and mixing marinade (or any oil)
1 -2 chicken, cut into serving sized pieces (or similar amount of chicken breasts)
1/4 teaspoon black pepper
1/4 teaspoon ground ginger
1 pinch saffron
1 teaspoon cumin (optional)
1 teaspoon turmeric (optional)
1 cinnamon sticks or 3 -5 pinches ground cinnamon (optional)
1 teaspoon coriander (optional)
2 onions, finely chopped
2 cups chicken broth or 2 cups chicken stock (or water)
1 cup green olives
2 preserved lemons, cut into slices (see recipe I have posted)
salt, to taste

Steps:

  • Mix the garlic, some black pepper, and a spoonful of oil.
  • Rub the chicken with the mixture and set aside for a few hours or overnight.
  • Heat the oil in a large dutch oven (or tagine cooking pot, if you have one).
  • Fry the chicken until all sides begin to brown.
  • Add spices.
  • (The black pepper, ginger, and saffron are most typical. If you have no saffron, consider one or two of the optional spices, which can be added according to you liking.) Add onions.
  • Stir-fry over high heat for a few minutes.
  • Add chicken broth, stock, or water.
  • Bring to broil.
  • Reduce heat.
  • Cover, but leave a crack for steam to escape.
  • Simmer over low heat for thirty minutes or more.
  • Add olives and preserved lemons.
  • Add salt and adjust seasoning.
  • Continue to simmer.
  • Remove chicken and set aside.
  • If necessary, bring sauce to boil, stirring continuously, until thickened.

SPICY POTATO TAGINE WITH PRESERVED LEMON AND OLIVES



Spicy Potato Tagine with Preserved Lemon and Olives image

Provided by Paula Wolfert

Categories     Citrus     Ginger     Olive     Potato     Lemon     Spice

Yield Serves 4 to 6

Number Of Ingredients 16

2 pounds red potatoes
1 small onion, grated and squeezed dry (see Note), plus 1 medium onion, thinly sliced
3 tablespoons extra virgin olive oil
1/3 cup grated tomato (see Tips, below)
1/4 teaspoon ground ginger
1/4 teaspoon hot Hungarian paprika
Pinch of ground cumin
1 teaspoon crushed garlic
1 bay leaf
1/4 fresh lemon
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh cilantro
Salt
4 to 5 dry saffron threads, crumbled
24 juicy purple or tan olives
1/2 preserved lemon

Steps:

  • 1. Peel the potatoes and thickly slice into a bowl of cold water.
  • 2. In heavy saucepan set over moderate heat, cook the grated onion in olive oil until melting, 3 to 4 minutes. Add the tomato, ginger, paprika, cumin, and garlic. Cook, stirring, for 2 more minutes.
  • 3. Drain the potatoes and add to the pan with the thinly sliced onion, the bay leaf, and the fresh lemon quarter. Toss to coat the potatoes, onion, and lemon quarter with the parsley, cilantro, and salt to taste. Add the saffron and 1 1/2 cups hot water and bring to a boil. Reduce the heat to very low and simmer until the potatoes are tender, about 40 minutes.
  • 4. Use a slotted spatula to transfer to a covered serving dish to keep warm. Discard the lemon. Add the olives to the liquid and boil until the pan juices are reduced to a thick sauce. Correct the seasoning, pour over the potatoes, and garnish with the preserved lemon.
  • Paula Wolfert shares her tips with Epicurious:
  • • To grate tomatoes: Halve and gently squeeze to remove the seeds. Grate the tomato halves, cut side facing the coarsest side of a box grater or flat shredder. You will be left with just the tomato skin on your hand; discard.
  • • Wolfert recommends cooking this dish the way Moroccans traditionally do: in a clay pot such as a Mexican cazuela or Moroccan tagine. The porous clay absorbs liquid from the dish, then slowly releases steam as it heats, which results in a more flavorful, juicy dish. Moroccan tagines are available at www.tagines.com. A note of warning: Clay pots are sensitive to rapid temperature changes, which can cause cracking. Don't put anything hot in a cold tagine or anything cold in a hot tagine. Consider investing in a flame-tamer or heat-diffuser (a metal plate that's placed over the burner) to distribute heat evenly.

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