Tajine Spices Food

CHICKEN TAGINE WITH PLUMS AND SPICES

Steps:

• Place a tagine (or large heavy-bottomed casserole) at least 10 inches in diameter over high heat, and add the oil.
• Season the chicken generously with salt and pepper.
• When the oil is hot, place the chicken pieces skin-side-down in the pot.
• When the oil starts to sizzle, reduce the heat to medium.
• Sprinkle 1/2 teaspoon each of the coriander, cumin, turmeric, and curry powder (if using) over the chicken.
• Cook until the chicken is golden brown, about 15 minutes (Check regularly to make sure that the chicken is not sticking to the pan).
• Spread the onion, garlic, ginger, and tomatoes on a cutting board, and season generously with the salt and pepper.
• Add them to the tagine, covering the chicken.
• Sprinkle with the remaining coriander, cumin, turmeric, and curry powder.
• Add the lemon rind and chicken stock, cover, and cook for 15 minutes, or until the vegetables are tender.
• Add the plums and cook for a further 15 minutes or until chicken is tender (It may take a little longer if you're using a tagine).
• To serve, place about 1/2 cup of couscous on each plate, top with a few pieces of chicken, and spoon some cooking liquid and vegetables over each plate.
• Garnish with almond slivers.

TAJINE SPICES

Steps:

• combine well.
• store in an airtight container in a cool, dark place.
• enjoy!

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.

HOMEMADE TAJIN SEASONING RECIPE

Steps:

• Mix all of the ingredient together in a small bowl.
• Use as desired to season your dish.

MOROCCAN TAGINE RECIPE

Steps:

• Heat olive oil in your Moroccan tagine pot. Add diced onions to the pot and sauté for about five minutes till it turns translucent.
• Next, add grated ginger and minced garlic to the pot and sauté for another two minutes. Once the mixture starts giving aromatic flavor, add diced chicken breast and stir the mixture for about one minute to let the extra water from chicken evaporate.
• Next, it is time to add your spice mix to the pot. Sprinkle coriander, cinnamon, cumin, and turmeric powder and stir to combine. sauté the mixture until the chicken cubes are no longer pink.
• Once all the ingredients are perfectly combined into the chicken, it is time to add almonds, raisins, honey, harissa, chickpeas and 1 cup water to the pot. Stir well to combine all the ingredients. Reduce the heat and stir for a minute before covering the pot to simmer it for 10 minutes.
• When it forms a partially thick gravy or stew, it is time to add the butternut squash to the mixture. Stir the mixture properly to combine the ingredients, and return to simmer.
• Cover the pot with a lid and let it simmer for another 25 minutes, or until the butternut squash turns fork-tender.
• Remove it from heat and garnish with dried apricots and slivered almonds. You can also use freshly chopped coriander leaves for garnish.
• The dish is best served with couscous. To prepare couscous, take a saucepan, add two cups of water and bring to a boil.
• Once the water is boiled, add bouillon cubes and butter and stir until the ingredients are dissolved. Make sure that the water is still boiling.
• Next, to the mixture, add the couscous and stir properly. Turn off the heat and cover the saucepan with a lid. Let it sit there for 10-15 minutes. Your couscous is ready. Fluff it with a fork and serve with your chicken tagine.

TAGINE SPICE MIX

Steps:

• Combine all the spices in a bowl or jar and stir to combine.
• Use immediately or store in a cool, dry place in an airtight container for up to 3 months.

SPICED VEGETABLE TAGINE

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5.
• Mix the sweet potato, aubergine, courgette and red pepper in a large bowl. Drizzle over 2 tablespoons of the oil and mix to coat. Season generously with salt and pepper.
• Heat a large, non-stick frying pan over a high heat. When the pan is hot, add the vegetables in batches and fry, stirring and turning regularly, for 3-4 minutes, or until lightly browned.
• Heat the remaining oil in a lidded casserole over a medium heat. Add the onions and fry for 3-5 minutes, stirring regularly, until softened. Add the garlic, coriander and cumin and fry for 1-2 minutes, stirring frequently.
• Stir in the chopped tomatoes, harissa paste, honey, apricots and chickpeas until well combined. Add the vegetables and cook for 2-3 minutes.
• Cover and transfer to the oven. Cook for 30 minutes, then stir in 200ml/7fl oz cold water until well combined and return to the oven, covered, for a further 15 minutes, or until the tagine is thick and the vegetables are tender.
• Sprinkle the tagine with the chopped coriander and serve with freshly cooked couscous or rice.