Stovetop Moroccan Tagine Food
STOVETOP MOROCCAN TAGINE
An exotic warm stew that is loved by all and is very easy to make. Also delicious as a vegetarian dish, without chicken. Serve over couscous.
Provided by JRLJACKSON
Categories World Cuisine Recipes African North African Moroccan
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
- Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.
Nutrition Facts : Calories 265.5 calories, Carbohydrate 44.7 g, Cholesterol 20.3 mg, Fat 4.3 g, Fiber 8.1 g, Protein 14.1 g, SaturatedFat 0.7 g, Sodium 878.5 mg, Sugar 9.3 g
MOROCCAN CHICKEN: MADE ON STOVE TOP, CROCK-POT OR TAGINE
Shopping at Ikea I bought a Tangine because it looked so cool! Don't worry, if you don't have one - you can just make this on the stove top. If you want it to be ready when you come home from work, just toss it into a crockpot (slow cooker) P.S. you can also make this with Lamb or Pork if you want to!
Provided by BBCFan
Categories Curries
Time 25m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Super Easy:.
- Olive Oil in pan on high heat.
- Add chopped onions and sautee a little.
- Add chicken.
- Mix a bit.
- Reduce heat and add all the spices and mix a little.
- Count to 60 so let the spices warm up a little.
- After 1 minute has passed, add chicken stock, prunes and rasins and stir a bit.
- Cover and simmer for about 15 minutes.
- Uncover, stir a bit again and simmer another 5 minutes until the stock has reduced a bit and it's not so runny.
- If you are using couscous, put the cous cous on a serving plate first then pour this chicken dish over the couscous which will absorb any loose liquid.
- ----------------------------------------------------------------------------------------------------.
- If using a crockpot (slowcooker).
- Dump everything in the same order as above: oil, onions, chicken, then spices, fruit, cover with stock and slow cook for anywhere from 4 hours (ideal) to no more than 10. The longer it cooks, the better it will be - but it WILL dry out after 10 hours unless you a little extra chicken stock.
- Side Dish ideas:.
- Polenta.
- Enjoy!
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- A Quick Look at the Moroccan Tagine. A tagine is a cone-shaped cooking vessel traditionally used in Morocco; it is made of either ceramic or unglazed clay.
- Arrange the Base Layer. Once seasoned, tagines are quite easy to use. The first step of making a tagine recipe is to place a layer of sliced onions across the base of the tagine, creating a bed for the remaining ingredients.
- Add the Garlic. Next comes the garlic. You can use a garlic press, but you can also just as easily chop the garlic or, if you like, leave the cloves whole.
- Add Olive Oil. Ample oil is the foundation of a rich sauce in a tagine, so don't be afraid to use the full amount called for in a recipe. Most tagine recipes specify 1/4 to 1/3 cup oil.
- Arrange the Meat in the Center. Meat, poultry, or fish is usually arranged in the center of the tagine. If you're using meat on the bone, place the pieces bone-side-down to reduce the risk of scorching the meat.
- Mix the Moroccan Spices. Although not absolutely necessary, combining your Moroccan spices before using them does allow for more even distribution of seasoning.
- Season the Meat and Onions. Distribute some of the spice mixture over the meat and onions. You can use up to 2/3 of the mixture at this step, concentrating the seasoning on the onions so the spices will meld with the oil and liquids to make a rich, flavorful sauce.
- Arrange the Vegetables and Season. When using a tagine, the vegetables are usually added at the very beginning of cooking along with the meat. Some recipes call for layering the vegetables around the meat, poultry, or fish, but in a Berber style tagine they're arranged in a conical fashion.
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- Add Water to the Tagine. The last step before you place the tagine on the stove is to add water (sometimes stock or broth is used instead). Pour it carefully into the tagine near the side so that you don't wash away any of the spices.
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