TAGINE a traditional Moroccan dish ( prepare in 5 minutes)
Moroccan Tagine is a flavorful and slow-cooked dish named after the earthenware pot in which it's traditionally cooked. It typically consists of succulent meat (often lamb or chicken) or vegetables, slow-cooked with a blend of aromatic spices like cumin, coriander, and cinnamon. The dish often includes ingredients like dried fruits, nuts, and a variety of vegetables, creating a harmonious blend of sweet and savory flavors. The slow-cooking process allows the ingredients to meld together, resulting in a tender and aromatic stew.
ingredient
2 Medium onions (Chopped)
1 Vine tomato ( No Salad tomatoes)
1 Medium Sliced potato
green peas
1 Medium carrots
1 garlic Clove
Chopped Coriander & parsley
1 tea spoon salt
1 Tea spoon ginger powder
1 tea spoon turmeric
1/2 tea spoon black pepper
2 Table spoon of water to dissolve the ingredients
2 table spoon extra virgin olive oil
1/2 Preserved Lemon
Chickpea Tagine - Easy and delicious vegan recipe
This chickpea tagine is flavorful, freezer-friendly, a hearty main, and plant-based.
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Special thanks to Andrea Potter of Rooted Nutrition for developing this recipe
Chicken Tagine | Authentic Moroccan recipe | Kravings
Chicken tagine is a popular Moroccan dish that is cooked in a special pot called a tagine. It is a slow-cooked stew made with chicken, vegetables, and a combination of aromatic spices. The dish gets its name from the cooking vessel, the tagine, which is a shallow clay or ceramic pot with a conical lid.
In this recipe, a marinade of harissa, olive oil, minced garlic, salt & pepper, the pulp of preserved lemons, garlic & cumin powder, parsley and saffron water is made and chicken is marinated in this. Onion and spices are added to the tagine and cooked for a while before the chicken is added with all of the marinade. This is cooked for a while till the chicken is tender. Beans, olives & the skin of the lemons are added a cooked for a little while longer.
The result is a flavorful and aromatic stew with tender chicken and vegetables. Chicken tagine is often served with couscous, rice, or bread. It's a delicious and comforting dish that showcases the rich culinary traditions of Morocco.Here are the ingredients and steps to make this recipe!
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Moroccan-Inspired Chickpea Tagine
MOROCCAN-INSPIRED CHICKPEA TAGINE | It’s the dried fruit and seasoned crispy kale for me ????
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Moroccan Chicken Tagine Recipe | Flavor Makers | McCormick
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Spice up your dinner routine and diversify your palette with this vibrant and flavorful Moroccan-inspired chicken tagine recipe. Learn how to make couscous and chicken tagine featuring an unforgettably savory and eclectic combination of spices and herbs.
Chicken Tagine Ingredients:
McCormick Ground Cumin:
McCormick Ground Turmeric:
McCormick Ground Cinnamon:
Boneless skinless chicken thighs
Garlic cloves
Carrots
Onion
Chickpeas
Diced tomatoes
Green olives
Brining liquid from olive jar
Oil
Lemon Couscous Ingredients:
McCormick Bay Leaves:
Couscous
Fresh lemon juice
Fresh lemon zest
Chopped onion
Butter
Water
Salt
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Music Credits
Song Name: Otter Pop
Artist Name: Shawn Wasabi
Moroccan LAMB, COUSCOUS & CHICKPEA STEW! Delicious Family Dinner! Recipe by Always Yummy!
Lamb braised with spices and herbs in an aromatic sauce and served with couscous is a perfect dish for a festive table or family dinner. There is not much fuss about cooking it but the result is amazing – this meal will become a culinary event.
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✅ Ingredients:
• lamb – 1,7 lb | 800 g
• carrot – 10,5 oz | 300 g
• onion – 10,5 oz | 300 g
• chopped tomatoes – 10,5 oz | 300 g
• dried apricots – 7 oz | 200 g
• canned chickpea – 14 oz | 400 g (1 tin)
• couscous – 10,5 oz | 300 g
• water – 3 cup | 700 ml
• olive oil – 2 tbsp
• ground caraway – 2 tsp
• ground coriander – 1 tsp
• red chili flakes – ½ tsp
• chopped ginger – 1 tbsp
• garlic – 3 cloves
• cinnamon – 1 stick
• fresh parsley – 1 oz | 30 g
• ground black pepper – 1 tsp
• salt – 2 tsp
✔︎ You will need:
• heavy stockpot or cauldron
• carving board
• bowl
• food film
???? Preparation:
1. Cut the lamb into small pieces, onion into half rings, carrot into round slices.
2. Heat a stockpot over high heat, add the olive oil then the lamb and fry over high heat for 3-4 minutes flipping occasionally.
3. Add the onion and carrot and fry over medium heat for 3-4 minutes.
4. Add the chopped tomatoes, dried apricots, canned chickpea, ground caraway, black and red pepper, ground coriander, chopped ginger, minced garlic, 1 tsp of salt, a stick of cinnamon and 1 cup / 250 ml of water and stir.
5. Bring to a boil, reduce the heat to low, cover with a lid and braise for 1 hour 30 minutes.
6. Pour the couscous with 2 cup / 450 ml of boiling water, leave for 5 minutes, then salt and pepper to taste and stir.
7. Add the chopped-up fresh parsley to the lamb and stir.
8. Lay out the Moroccan lamb on a serving plate and serve to the table with couscous.
❗️Advices:
1. To your taste change couscous for rice