Jewelled Couscous with Orange Blossom Water & Chicken Tagine
Chef's Choice - HBC Trading Australia
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[Ingredients] Servings: (See below)
[Ingredients]
Jewelled Couscous:
- 1 cup Chef’s Choice Israeli Couscous
- 1 cup Chef’s Choice French Original Gourmet Couscous
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp Chef’s Choice Himalayan Pink Salt crystals
- ½ tsp ground white pepper
- 1 tbsp olive oil
- ½ bunch fresh parsley
- ½ bunch fresh coriander
- 1 bunch fresh mint
- 1 cup almonds (or pinenuts)
- 1 cup dried cranberries (or currants)
- ¼ cup olive oil, extra
- 1 tbsp Chef’s Choice Orange Blossom water
Chicken Tagine:
- 1kg chicken thigh fillets, cut into sixths
- 4 tbsp extra virgin olive oil
- 4 garlic cloves
- 3cm knob ginger, peeled and finely grated
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp turmeric
- 1 lemon
- 1 cup dates (pitted or not)
- 1 cup green Sicilian olives
- 2 tbsp orange blossom water
- 1 bunch fresh coriander, chopped roughly
[Directions for Jewelled Couscous with Orange Blossom Water]
Place couscous, cumin, turmeric, salt and pepper in mixing bowl and pour over 1 cup boiling water and olive oil. Mix quickly with a fork, cover with cling wrap and set aside for about 20 minutes to sit and absorb water.
Meanwhile, place Israeli couscous and 1 ½ cups water in a small saucepan and bring to the boil with the lid off. Place lid on saucepan, reduce heat to lowest setting and simmer for 14 mins. Turn heat off and set aside.
Roughly chop fresh herbs and almonds. Uncover both couscous’ and fluff both with a fork, then add the Israeli couscous to the plain and toss to combine. Add all other ingredients and fold through. Drizzle with extra olive oil and orange blossom water and fold again. Taste and season with extra salt and pepper to taste.
[Directions for Chicken Tagine with Orange Blossom Water]
Preheat oven to 180°C.
Cut lemon lengthways into quarters then slice finely.
Heat oil in a heavy based baking dish with lid and add chicken. Brown in batches until all chicken pieces are sealed.
Place all ingredients except the orange blossom water and coriander, into the baking dish with lid and stir to combine. Put the lid on the baking dish and place in preheated oven, bake for 1 hour.
Take the baking dish out of the oven and remove lid. Add orange blossom water, stir through. Scatter chopped coriander and serve with couscous and salad.
Moroccan style slow cooked lamb shoulder with Jewelled couscous. خوراک گوشت مراکشی
ENG/فارسی
This Moroccan style slow cooked lamb shoulder is perfect for this season. Its hearty & delicious and very easy to make but it just take time. Oh & be generous with ginger! Cook it gently for 4hrs on a stove and then roast for 30 minutes to crisp of the edges in the oven. It is Yum
Ingredients:
lamb shoulder
1 large cinnamon stick
1 tbsp turmeric
1 tbsp smoked Paprika
1 tbsp cumin
1 tsp chilli or cayenne peppers
2 star anise
1 tsp pepper corn
bay leaves
1 tsp ginger powder
3 tbsp chopped ginger
6 cloves of Garlic (chopped)
5 (chopped) red onions
1/4 cup bloomed saffron
1 tbsp salt
For jewelled couscous
For 1 cup couscous, 2 cups boiling stock
1 cup of mixed coloured Rasins
1 cup fried onions
Salt if needed
1 cup of mix of Pomegranate seeds, mint leaves and chopped dried apricot to garnish
این رسپی برگرفته از غذاهای مراکشی‌ست و از دسته غذاهای مناسب برای فصل پیش رو. درست کردنش ساده‌ست ولی زمانبر. و البته مقدار زیادی هم زنجبیل تازه و هم‌پودر زنجبیل براش لازم هست. بسیار لذیذ و گوشت بدلیل آرام پخته شدن خیلی لطیف میشه و البته با وجود ادویه های مختلف هم خیلی طعمدار هست و هم اسپایسی.
طرز درست کردن کوسکوس را قبلا نشان دادم. در این رسپی من بعد از آماده شدنش به مخلوط کشمش و پیازداغ اضافش میکنم و ۸ دقیقه روی حرارت خیلی کم گذاشتم تا بخارپز بشه . ولی همیشه اینکار لازم نیست.
مواد لازم
گوشت شانه گوسفند
۱ عدد چوب دارچین بزرگ
ادویه ها: ۱ ق/غ از هرکدام : زردچوبه، پاپریکای دودی, پودر زیره، ۱ق/چ از هرکدام: فلفل قرمز/بیبر، پودر زنجبیل،
دانه فلفل سیاه، و ۲ عدد بادیان ستاره‌ای(اگر نبود مهم نیست) و ۲ عدد برگ بو, ۱ق/غ نمک
۳ ق/غ زنجبیل
۶ حبه سیر
۵عدد پیاز قرمز
۱/۴ پیمانه زعفران حل شده
برای کوسکوس:
به ازا ۱ پیمانه کوسکوس ، ۲ فنجان آب گوشت/مرغ جوش
1 پیمانه کشمش رنگی
1 پیمانه پیاز سرخ شده
در صورت نیاز نمک
1 پیمانه مخلوطی از انار ، برگ نعناع و قیصی خرد شده برای گارنیش/تزیین
#morrocanfood #persianfood #persianfusion #videorecipe #alirezfoods #homecooking #foodtour #بزن #رنگوببین #منوتو #منوتوپلاس #manoto #bbcpersian #غذای_ایرانی #غذای_ملل #غذا #خوشمزه #آشپزی #بفرماییدشام #غذای_خانگی #ایرانی #غذاهای_خوشمزه #غذای_سالم #slowcookerrecipes #مراکش #غذای_ملل #خوراک #گوشت #رست_بیف #کباب #رستورانگردی
Best Lamb Tagine you can eat outside of Morocco | Lamb Shank Tagine | Essence Cuisine
#Tagine #Lambshank #Moroccanfood
Lamb shank cooked in sweet and savory delicacy, a traditional dish from Morocco, cooked in Moroccan spices and dried apricots and fresh dates.
Please subscribe to Essence Cuisine Channel for more delicious recipes from around the globe!
The following text is courtesy of one of my subscriber, Ash, who listed the entire recipe in the comment ❤️
Dry rub on lamb:
Salt & Pepper
1Tbs Paprika
2Tbs Dried Coriander
2Tbs minced garlic
1Tbs minced garlic
Refrigerate overnight
Preheat oven to 200C
Put 3Tbs oil in ovenproof dish (clay tagine or
large pot)
Sautee 1 red onion for 3 minutes,
add to the pan 1 cinnamon stick, 1 tsp dried
ginger, 1 tsp red chili, 1 TBS tomato
paste…cook for 2 minutes
Add lamb shanks and brown on each side
Add water (2 cups.OR however much it takes
to cover the lamb 3/4 in the pot)
Add 6-8 dried dates, 10-12 dried apricots
Bring to a boil and cover, transfer dish/pot to
oven
Cook for 60 minutes, then turn the lamb
around and bake another 30 minutes or until
lamb is tender
Remove meat and fruits from the sauce, then
reduce the sauce until thickened (add any
extra salt, pepper or whatever else is desired
at this point)
pour sauce over the lamb and add fruits back.
Serve with fresh coriander leaves.
Lamb Tagine with Orange CousCous - 2009 Sumptuous Featuring Bethany Finn
Once again in 2009 San Remo was a proud sponsor of Sumptuous magazine and television. Sumptuous is dedicated to promoting good quality, gourmet food. During every episode of Season 5 of Sumptuous Television a delicious dish using a San Remo product was made by Chef Bethany Finn. In episode 1 the dish was Lamb Tagine with Orange CousCous.
This Mediterranean inspired dish is full of flavour and aroma. The lamb is slow cooked with apricots and honey which create a delicious subtle sweetness to the meat. The dish is served with orange CousCous tossed with pistachio nuts and pomegranate seeds. Try it for yourself!
Click here for the recipe
For other great recipes, product information and to learn more about San Remo visit: or
MOROCCAN Lamb Tagine recipe: A Glorified Stew Worthy Of Poetry -Chef Jon Ashton
A Moroccan lamb tagiene Is a glorified stew worthy of poetry - Aromatic and syrupy, zesty and spicy or sweet and fragrant are just a few words that spring to mind succulent meats, vegetables simmered to perfection.
In the souks of Morocco, the tradition of centuries of artisans and tradespeople lives on in a dizzying atmosphere of color and sound. These marketplaces are flooded with goods and crafts from hand-woven tapestries and clothing to intricate ceramic cookware and leather pieces. Among the most enticing areas of any Moroccan souk are those occupied by the spice traders, peddling saffron, paprika, cayenne, harissa cinnamon and others commonly found in the local cuisines. The aromas wafting through the air in these tantalizing corridors will soon be wafting through your own home kitchen, down the hallways and under the noses of your favorite dinner companions, as we prepare for a traditional lamb tagine with Chef Jon Ashton.
The tagine itself – a ceramic pot with a funnel-topped lid that allows the steam to rise and results in unbelievably tender meat – is said to date back to ancient Roman times, although over the years, its design and use have become synonymous with Moroccan cuisine. Many are colorfully adorned with painted designs, making them a lovely addition to a kitchen’s aesthetic. And while this ancient tool is still the go-to piece and method for preparing Moroccan stews, modern inventions offer convenient options and equally mouthwatering dishes. Dutch ovens, slow cookers and heavy-bottomed pots are all acceptable tools of the trade for this week’s recipe.
In the souks of Morocco, the tradition of centuries of artisans and tradespeople lives on in a dizzying atmosphere of color and sound. These marketplaces are flooded with goods and crafts from hand-woven tapestries and clothing to intricate ceramic cookware and leather pieces. Among the most enticing areas of any Moroccan souk are those occupied by the spice traders, peddling saffron, paprika, cayenne, harissa cinnamon and others commonly found in the local cuisines. The aromas wafting through the air in these tantalizing corridors will soon be wafting through your own home kitchen, down the hallways and under the noses of your favorite dinner companions, as we prepare for a traditional recipe for lamb tagine with Chef Jon Ashton.
The tagine itself – a ceramic pot with a funnel-topped lid that allows the steam to rise and results in unbelievably tender meat – is said to date back to ancient Roman times, although over the years, its design and use have become synonymous with Moroccan cuisine. Many are colorfully adorned with painted designs, making them a lovely addition to a kitchen’s aesthetic. And while this ancient tool is still the go-to piece and method for preparing Moroccan stews, modern inventions offer convenient options and equally mouthwatering dishes. Dutch ovens, slow cookers and heavy-bottomed pots are all acceptable tools of the trade for this week’s recipe.
The ingredient list is long and exotic, so check the detailed recipe below carefully as you prep your pantry for Sunday Cooking and this week lamb Tagine recipe.
Moroccan Lamb tagine recipe:
By Chef Jon Ashton
Ingredients:
3 pounds (1.4 kg) Lamb stew meat, cut into 1 1/2-inch pieces
2 teaspoons (10 ml) kosher salt
4 cups chicken stock (946 ml)
10 dried apricots
10 dried prunes (optional)
1/2 cup (75 grams) golden raisins (optional)
Generous pinch saffron
3 tablespoons (45 ml) extra-virgin olive oil, more as needed
2 large yellow onions, thinly sliced
4 (2-inch-long) strips zest from 1 lemon, trimmed of white pith
1 cup (140 grams) pitted green Greek olives, halved
4 garlic cloves, minced
1 small cinnamon stick
1 teaspoon (5 ml) ground cumin
1 teaspoon (5 ml) ground coriander
1 teaspoon (5 ml) ground turmeric
1 teaspoon (5 ml) ground black pepper
1 cup (240 ml) marinara sauce (homemade or Rao’s)
6 carrots, peeled, sliced 1 1/2 inch thick
1 tablespoon (15 ml) unsalted butter
1/2 cup (57 grams) slivered almonds, toasted
1/3 cup fresh cilantro, chopped (divided)
Fresh lemon juice, to taste
@MoroccanLambtagine @Crystalcruises
Lamb Tagine recipe: A Glorified Stew Worthy Of Poetry -Chef Jon Ashton
920 views•Sep 28, 2020
How To Cook The Perfect Lamb Tagine With Apricot Tabouleh | James Martin's Mediterranean
James Martin is in Marseilles, France, to explore its North African quarter. There, he cooks a delicious and simple lamb tagine with apricot tabouleh.
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