Moroccan Pork Tagine Recipe 385
MOROCCAN TAGINE
Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.
Provided by MAX BOSIO
Categories World Cuisine Recipes African North African Moroccan
Time 2h15m
Yield 5
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.
- Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.
Nutrition Facts : Calories 394.4 calories, Carbohydrate 42.7 g, Cholesterol 71.3 mg, Fat 14.5 g, Fiber 7.5 g, Protein 26.4 g, SaturatedFat 2.9 g, Sodium 68.3 mg, Sugar 25.8 g
MOROCCAN PORK TAGINE RECIPE - (3.8/5)
Provided by Harleygirl
Number Of Ingredients 15
Steps:
- 1.Combine flour, cumin, paprika, saffron, pepper and ginger in medium bowl; blend well. Toss pork in flour mixture to coat. 2.Heat oil in large nonstick skillet over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Stir in garlic; add pork. Cook 4 to 5 minutes or until pork is no longer pink, stirring occasionally. Add 3/4 cup chicken broth and raisins; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 7 to 8 minutes or until pork is cooked through, stirring occasionally. 3.Meanwhile, bring remaining 1-3/4 cups chicken broth to a boil in medium saucepan. Stir in couscous. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed. 4.Spoon couscous onto 4 plates; top with pork mixture. Sprinkle with cilantro and almonds.
MOROCCAN-SPICED PORK ROAST
Serving a gorgeous, fancy-looking holiday roast doesn't have to be complicated, time-consuming, or expensive. This pork loin proves exactly that. This is fast, easy, and affordable, but when you bring it to the table, it looks like a million dollars. The beautifully warming and aromatic spices really work so well with a pork roast - I hope you give it a try soon!
Provided by Chef John
Categories World Cuisine Recipes African North African Moroccan
Time 2h40m
Yield 12
Number Of Ingredients 22
Steps:
- Butterfly the pork loin by cutting almost all the way through, starting on the thinnest side, keeping your knife flat and parallel to the cutting board. Stop about 1 inch from the opposite edge you started, so that the meat opens up like a book. A few more shallow cuts can be made if the pork is not opening up enough to flatten out, but do not cut all the way through, otherwise you'll end up with two pieces.
- Season the butterflied pork on both sides with kosher salt and let sit out at room temperature for 30 to 45 minutes, or 2 to 3 hours in the fridge.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a roasting pan with 2 tablespoons olive oil. Pat the tenderloin dry with a paper towel.
- Mix cumin, coriander, ginger, black pepper, smoked paprika,cayenne, cinnamon, cloves, allspice, and honey together in a bowl with a spoon. Spread about half of the spice mixture inside the butterflied pork, fold it back together, and spread the remaining mixture all over the surface. Use 3 or 4 pieces of kitchen string to tie the loin up every few inches, cutting off extra string.
- Toss potatoes, carrots, chile peppers, and onion with olive oil and salt in a bowl.
- Place the pork into the prepared roasting pan and surround with vegetable mixture.
- Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the loin reads at least 140 to 145 degrees F (60 to 63 degrees C), about 1 hour and 15 minutes. Remove from the oven and turn roast over with tongs in pan drippings. Transfer to a plate, cover loosely with foil, and let rest for 15 minutes.
- Increase oven temperature to 425 degrees F. Toss vegetable mixture in pan drippings and return to the oven to crisp up, about 10 minutes.
- Combine yogurt, mint, and garlic in a small bowl for sauce.
- Remove strings on roast. Slice, spoon pan drippings over, and serve with vegetables and yogurt sauce.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 32.9 g, Cholesterol 56.4 mg, Fat 12.2 g, Fiber 4.1 g, Protein 23.2 g, SaturatedFat 3.5 g, Sodium 876.6 mg, Sugar 7.2 g
TAGINE OF PORK WITH SWEET POTATO AND RAS-EL-HANOUT
Moroccan flavors highlight this easy, low-fat, tagine of pork, with sweet potatoes and spicy ras-el-hanout and preserved lemon. On the table in about one-hour.
Provided by LindySez
Categories Main Course Pork
Time 40m
Number Of Ingredients 15
Steps:
- Heat the ghee (or oil and butter) in a stove-top approved tagine or heavy-bottomed casserole. Pat the pork dry with towels and season lightly with salt and freshly ground pepper. Saute in the ghee, stirring until lightly browned; add the ginger and onion and cook, stirring often, until the onion is tender. Add the ras-el-hanout and cayenne, stir in well, then add enough water to cover the meat; bring to a simmer, cover and simmer for 10 - 15 minutes.
- Add the sweet potato and tomatoes with their juice, cover and simmer 10 minutes or until the potato is tender; stir in the peas; cook 5 minutes until done. Taste and adjust seasonings.
- Top the tagine with the preserved lemon, pistachios, and cilantro. Serve with a side of rice or couscous.
Nutrition Facts : ServingSize 1 serving, Calories 561 kcal, Carbohydrate 36 g, Protein 51 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 148 mg, Sodium 578 mg, Fiber 7 g, Sugar 17 g, UnsaturatedFat 13 g
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MOROCCAN-SPICED FRUITY PORK | SAINSBURY`S MAGAZINE
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4/5 (319)Category MainCuisine MoroccanTotal Time 2 hrs 30 mins
- Preheat the oven to 150°C, fan 130°C, gas 2. Combine the flour, spices and some seasoning in a bowl; add the pork and toss to coat. Heat 1 tablespoon oil in a large frying pan and brown half the pork over a high heat, then remove to a plate. Brown the rest of the pork in another tablespoon of oil (keep any flour left in the bowl).
- Meanwhile, fry the onions and celery in the rest of the oil in an ovenproof casserole, until starting to soften and caramelise. Tip the leftover spiced flour into the casserole, stir in the tomato purée and cook for 1 minute. Add the pork and any juices, the stock, honey and lemon zest and juice; season. Bring to a simmer, cover with a lid and cook in the oven for 1 hour.
- Stir in the carrots (halve any large ones) and the dried fruit, and return to the oven to cook for a further 1 hour, or until the meat is tender. The carrots should still have some bite.
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- Heat oil in large nonstick skillet over medium-high heat. Add in onion; cook 5 min, stirring occasionally. Add in pork and garlic; cook 4 to 5 min or possibly till pork is no longer pink, stirring occasionally.
- Add in 3/4 c. chicken broth and raisins; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 7 to 8 min or possibly till pork is cooked through, stirring occasionally.
- Meanwhile, bring remaining 1 3/4 c. chicken broth to a boil in medium saucepan. Stir in couscous. Cover; remove from heat. Let stand 5 min or possibly till liquid is absorbed.
PORK AND VEGGIE TAGINE | SO DELICIOUS
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5/5 (1)Total Time 1 hrCuisine FusionCalories 340 per serving
TRADITIONAL MOROCCAN TAGINE RECIPE | TRAVEL FOOD ATLAS
From travelfoodatlas.com
4.7/5 (30)Total Time 1 hr 5 minsCuisine MoroccanCalories 495 per serving
- Heat olive oil in your Moroccan tagine pot. Add diced onions to the pot and saute for about five minutes till it turns translucent.
- Next, add grated ginger and minced garlic to the pot and saute 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. Saute 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, bouillon cubes, 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.
TAGINE OF PORK AND GREENS | TAGINE RECIPES | TAGINE PORK ...
From allyskitchen.com
5/5 (2)Estimated Reading Time 4 minsServings 4
- In a large heavy skillet over medium heat, put olive oil and butter (or if your tagine is made of cast iron, you can saute in it.). Add garlic and greens and toss with tongs. Add salt, chili flakes, chicken broth and toss. Cook 5 minutes. Toss in half of the mango chunks, dates and lemons. Put this mixture in the bottom of the tagine.
- In a heavy large cast iron skillet over medium heat, put oil. (Or if your tagine is cast iron, you can brown in it.) Toss pork rib pieces in the ras el hanut, cumin and sea salt coating well. Brown the pieces in the hot skillet getting a nice golden brown all over. Remove pieces and put on top the greens. Top with and all around the remaining mango chunks, dates, lemons, mint and parsley. Drizzle over the chicken broth.
- Cook in the tagine in a preheated 275 degree oven for about 3 hours.(NOTE: You can cook in a heavy pot/lid or a slow cooker if you don't have a tagine.) Remove and let cool (covered) about 15 minutes. Serve. I also served with a few preserved lemon strips...of course, there's plenty of lemon in the dish, but I just can't get enough lemon!
MOROCCAN SPICED SLOW ROASTED PORK SHOULDER | KEVIN IS COOKING
From keviniscooking.com
5/5 (14)Total Time 6 hrs 15 minsCategory DinnersCalories 653 per serving
- Rub salt and 3 tablespoons of Moroccan Seven Spice Blend all over pork shoulder, pressing to adhere. Allow to rest while oven heats up.
- Peel and cut the carrots into thick, French fry-like wedges. Peel and cut sweet potatoes into large, French fry-like wedges. Peel and cut onion in half vertically. Trim edges and cut into thick half inch slices. Toss all in a bowl with oil, honey and remaining tablespoon of Moroccan Spice Blend.
- In a large 13x9” baking dish place the pork shoulder in the center, fat side up and propped up if necessary with a few vegetables underneath. Arrange vegetables and fruit around pork. Pour chicken stock over pork and vegetables. Roast uncovered for 6 hours, or until fall apart tender with internal temperature of 205°F. About 90 minutes per pound. Baste occasionally while roasting.
MOROCCAN PORK STEW WITH CHICK PEAS AND DRIED CHERRIES
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4.7/5 (3)Estimated Reading Time 1 min
- Add oil to skillet or tagine cooker and heat on medium high to brown. Saute the spice rubbed pork until they are lightly browned on all sides.
- Slow cooker option - Transfer pork and remaining ingredients, except for the black olives, to a slow cooker and set to high. Cook for 3-4 hours
- Electric tagine cooker option - Add If using an electric tagine cooker, add remaining ingredients. Set to simmer and cook for 3-4 hours.
10 MOROCCAN TAGINE RECIPES THAT YOU HAVE TO TRY
From thespruceeats.com
- Chicken With Preserved Lemon and Olives. This dish is one that you'll return to making time and again, and that's exactly what Moroccans themselves do whether cooking a weekday meal for their own families or preparing a larger spread of food to serve to guests.
- Lamb or Beef With Prunes. Even if you don't normally think to reach for prunes at the grocery store, you'll definitely want to add them to your shopping list so that you can try this fabulous dish.
- Chicken and Apricot Tagine. Here's another sweet-and-savory combo that is sure to please the palate of even picky eaters. Chicken is slowly cooked until tender with onions, garlic, saffron, ginger, and cinnamon and then topped with dried apricots that have been poached in syrup.
- Classic Fish Tagine With Chermoula and Vegetables. A zesty Moroccan marinade called chermoula tagra is used in place of cooking in a tagine. Continue to 5 of 10 below.
- Moroccan Meatball Tagine in Tomato Sauce. If you've been hesitant to dig into a tagine the Moroccan way—with a chunk of crusty bread for dipping—this comfort food favorite might just compel you to do so.
- Vegetarian Chickpea and Carrot Tagine. This easy tagine with chickpeas and carrots never fails to elicit compliments. Picquantly seasoned with a touch of sweetness from cinnamon and honey, you'll find it's the perfect vegetarian entrée or side dish.
- Chicken, Lamb, or Beef Tagine With Peas and Artichokes. Veggie-laden tagines are the Moroccan equivalent of a one-pot meal or stew. In the winter months, peas and artichokes are in season, and they are often paired in dishes such as this one.
- Berber Tagine With Vegetables. Lamb or beef is hidden under a conical arrangement of seasonal veggies in this impressive everyday Berber-style dish. Be sure to use a clay tagine to add earthy, satisfying flavor to that provided by preserved lemon, olives, and generous Moroccan seasonings.
- Merguez Sausage and Egg Tagine. Humble eggs conquer the main-dish status when cooked with onions, tomatoes, and spicy merguez sausage. A dusting of salt, pepper, and cumin usually suffices for seasoning, but those who prefer things a bit more fiery will find that harissa works as the perfect condiment.
- Tagine of Shrimp in Tomato Sauce. Tomato sauce forms the base for a scrumptious seafood tagine of shrimp. Tradition is, of course, to eat communally from the tagine using pieces of Moroccan bread in lieu of a fork, but for this particular dish, you might prefer to serve it over a bed of rice or pasta.
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