Poor Womans Tagine Recipes

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BEEF TAGINE



Beef Tagine image

I like to think of a tagine as a sort of stew with attitude. It's really all about the spices and the slow cooking, giving all the wonderful flavours time to develop. What's great is that you don't need an authentic Moroccan tagine in order to recreate this beautiful food - a saucepan will still give you great results. Having been to Marrakesh and learnt all the principles, I now feel I'll be able to rustle up an endless variety of tagines at home. Give this one a try and you'll see what I mean.

Provided by Jamie Oliver

Time 5h35m

Yield 4 to 6

Number Of Ingredients 16

1 level tablespoon ras el hanout spice mix*
1 level tablespoon ground cumin
1 level tablespoon ground cinnamon
1 level tablespoon ground ginger
1 level tablespoon sweet paprika
Sea salt and freshly ground black pepper
1 1/3 pounds/600 g stewing beef
Olive oil
1 onion, peeled and finely chopped
A small bunch of fresh coriander (cilantro), leaves picked and stalks reserved
1 (14-ounce/400 g) tin (can) chickpeas, drained
1 (14-ounce/400 g) tin (can) chopped tomatoes
3 1/2 cups/800 ml vegetable stock, preferably organic
1 small squash (approximately 1 3/4 pounds/800 g), deseeded and cut into 2-inch/5 cm chunks
3 1/2 ounces/100 g prunes, stoned and roughly torn
2 tablespoons flaked almonds, toasted

Steps:

  • Serving suggestion: Lightly seasoned couscous.
  • To make the spice rub: Mix the ras el hanout, cumin, cinnamon, ginger, paprika, salt, and black pepper together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with plastic wrap or clingfilm and put into the refrigerator for a couple of hours-ideally overnight. That way the spices really penetrate and flavour the meat. When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan and fry the meat over a medium heat for 5 minutes. Add the chopped onion and coriander (cilantro) stalks and fry for another 5 minutes. Tip in the chickpeas and tomatoes, then pour in 1 3/4 cups/400 ml stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1 1/2 hours. At this point add your squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1 1/2 hours. Keep an eye on it and add a splash of water if it looks too dry. Once the time is up, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes more with the lid off. The beef should be really tender and flaking apart now, so have a taste and season with a pinch or 2 of salt. Scatter the coriander (cilantro) leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of lightly seasoned couscous and dive in.

EASY CHICKEN TAGINE



Easy chicken tagine image

Simple one-pots are perfect for the busy cook. This chicken tagine is great eaten with cous cous for something a bit more filling

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 9

2 tbsp olive oil
8 skinless boneless chicken thighs, halved if large
1 onion, chopped
2 tsp grated fresh root ginger
pinch saffron or tumeric
1 tbsp honey
400g carrot, cut into sticks
small bunch parsley, roughly chopped
lemon wedges, to serve

Steps:

  • Heat the oil in a large, wide pan with a lid, add the chicken, then fry quickly until lightly coloured. Add the onion and ginger, then fry for a further 2 mins.
  • Add 150ml water, the saffron, honey and carrots, season, then stir well. Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender. Uncover and increase the heat for about 5 mins to reduce the sauce a little. Sprinkle with parsley and serve with lemon wedges for squeezing over.

Nutrition Facts : Calories 304 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 0.48 milligram of sodium

FAMILY MEALS: EASY LAMB TAGINE



Family meals: Easy lamb tagine image

Sweet juicy apricots and tender butternut squash are a winner with kids and make for a delicious Middle Eastern family meal for toddlers through to teens and beyond

Provided by Caroline Hire - Food writer

Categories     Dinner, Main course

Time 2h20m

Yield Serves a family of 4-6 or makes 6-8 toddler meals

Number Of Ingredients 15

2 tbsp olive oil
1 onion, finely diced
2 carrots, finely diced (about 150g)
500g diced leg of lamb
2 fat cloves garlic, crushed
½ tsp cumin
½ tsp ground ginger
¼ tsp saffron strands
1 tsp ground cinnamon
1 tbsp clear honey
100g soft dried apricot, quartered
1 low-salt vegetable stock cube
1 small butternut squash, peeled, seeds removed and cut into 1cm dice
steamed couscous or rice, to serve
chopped parsley and toasted pine nuts, to serve (optional)

Steps:

  • Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.
  • Add the diced lamb and brown all over. Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.
  • Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat. Give it a good stir and bring to the boil. Turn down to a simmer, put the lid on and cook for 1 hour.
  • Remove the lid and cook for a further 30 mins, then stir in the squash. Cook for 20 - 30 mins more until the squash is soft and the lamb is tender. Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.

Nutrition Facts : Calories 413 calories, Fat 21.7 grams fat, SaturatedFat 7.5 grams saturated fat, Carbohydrate 27.3 grams carbohydrates, Sugar 22.4 grams sugar, Fiber 6.4 grams fiber, Protein 27.2 grams protein, Sodium 1 milligram of sodium

CHICKEN TAGINE



Chicken Tagine image

This Moroccan slow cooker dish is the perfect blend of sweetness and spice.

Provided by KJones

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 5h30m

Yield 8

Number Of Ingredients 18

2 tablespoons olive oil
8 skinless, boneless chicken thighs, cut into 1-inch pieces
1 eggplant, cut into 1 inch cubes
2 large onions, thinly sliced
4 large carrots, thinly sliced
½ cup dried cranberries
½ cup chopped dried apricots
2 cups chicken broth
2 tablespoons tomato paste
2 tablespoons lemon juice
2 tablespoons all-purpose flour
2 teaspoons garlic salt
1 ½ teaspoons ground cumin
1 ½ teaspoons ground ginger
1 teaspoon cinnamon
¾ teaspoon ground black pepper
1 cup water
1 cup couscous

Steps:

  • Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.
  • Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.
  • Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.
  • Cook on High setting for 5 hours, or on Low setting for 8 hours.
  • Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 38.5 g, Cholesterol 64.7 mg, Fat 15.2 g, Fiber 4.2 g, Protein 22.3 g, SaturatedFat 3.7 g, Sodium 571 mg, Sugar 14.1 g

MOROCCAN CHICKEN TAGINE RECIPE (AUTHENTIC & EASY)



Moroccan Chicken Tagine Recipe (Authentic & Easy) image

This Moroccan Chicken tagine recipe has been in my family for generations. Extremely easy to make and full of flavors. You will love it!

Provided by Safaa (founder of moroccanzest)

Time 1h10m

Number Of Ingredients 17

4 medium chicken drumsticks
1 cup frozen peas
½ pound carrots, peeled and sliced
¼ cup preserved lemon, 100% natural (deseeded and cut in fine slices)
1 medium onion, finely chopped
1 tsp (rounded) chopped parsley
1 tsp (rounded) chopped coriander
¼ cup red olives (optional, but they add an amazing flavor!)
1 clove garlic, pressed
1 tbsp cooking oil
2 tbsp olive oil
4 to 6 cups water (adjust depending on evaporation)
1 tsp ginger powder
½ tsp pepper powder
1 tsp turmeric powder
1 pinch cinnamon powder
½ tsp salt (adjust according to your preferences)

Steps:

  • Prepare your ingredients. Chop the vegetables and press the garlic.
  • Place the heat diffuser on your stove and place your Deep pan on top of it. Make sure everything is stable before you start cooking.
  • In the pan, add the chopped onion, oil, pressed garlic, spices, chicken drumsticks, and ½ cup of water. Mix until the drumsticks are entirely covered with the sauce.
  • Cover your pan and let everything gently boil for 10 minutes on low heat. Stir from time to time.
  • Pour 3-4 cups of water or until your chicken is covered with the sauce.
  • Cover the cooking pot and let cook on low to medium heat until the drumsticks are almost ready. This might take from 30 to 40 minutes, depending on your chicken drumsticks. Check regularly and add a little of water if sauce evaporates.
  • When the chicken is almost done, add the frozen peas, sliced carrots preserved lemons and half the quantity of parsley and coriander. Cover again and let cook until everything is all tender and well cooked. This can take between 20 to 30 minutes. Check regularly and add water whenever needed.
  • Once everything is well cooked and if there is a lot of sauce, uncover your pot and let evaporate for a few minutes. The sauce should be thick, not watery.
  • To serve your dish, gently position the chicken drumsticks and vegetables in the center of your plate and pour a little of the sauce on top.
  • Decorate with marinated olives and some fresh parsley, and coriander.
  • Serve hot or tepid, with fresh bread.

Nutrition Facts : Calories 408 kcal, ServingSize 1 serving

MOROCCAN CHICKEN TAGINE



Moroccan Chicken Tagine image

Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. It's company-worthy yet easy to throw together.

Provided by Jennifer Segal

Categories     Dinner

Time 1h

Yield 4 to 6

Number Of Ingredients 18

1 teaspoon paprika
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon ground ginger
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
1 lemon
5 cloves garlic, minced
8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed of excess skin and fat (see note)
Salt and ground black pepper
1 tablespoon olive oil
1 large yellow onion, halved and cut into ¼-in-thick slices
2 tablespoons all-purpose flour
1¾ cups chicken broth
2 tablespoons honey
2 large or 3 medium carrots, peeled and cut crosswise into ½-inch-thick coins
½ cup Greek cracked green olives, pitted and halved (see note)
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Combine the spices in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside.
  • Season both sides of chicken pieces with 2 teaspoons salt and ½ teaspoon pepper. Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke. Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes; using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more. Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard. Pour off and discard all but 1 tablespoon of fat from the pan.
  • Reduce the heat to medium. Add the onion and cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water now and then if the pan gets too dark). Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and ¼ teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes.
  • Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more.
  • Stir in the olives, reserved lemon zest-garlic mixture, cilantro, and 1 tablespoon of the lemon juice; taste the sauce and adjust seasoning with salt, pepper, and more lemon juice, if desired. Serve with couscous.
  • Note: Don't fret too much over trimming the chicken thighs. The skin gets removed midway through the cooking process and most of the fat will cook off and get drained. I usually just take kitchen shears and quickly snip off any excess skin or fat. Cracked green olives are olives that have been 'cracked' or split open before curing, allowing the brine or marinade to penetrate. You can find them in your supermarket's olive bar, or substitute any green olive that you like.
  • Make-Ahead: After you have completed the step of cooking the carrots, the dish can be refrigerated for up to 2 days. To serve, gently warm on the stove until the chicken is heated through, then proceed to the step where the olives and remaining ingredients are added.

Nutrition Facts : ServingSize 1 chicken thigh, Calories 367, Fat 13 g, Carbohydrate 14 g, Protein 47 g, SaturatedFat 3 g, Sugar 7 g, Fiber 2 g, Sodium 794 mg, Cholesterol 215 mg

MOROCCAN TAGINE



Moroccan Tagine image

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

1 tablespoon olive oil
2 large onions, peeled and sliced into rings
2 pounds lamb meat, cut into 1 1/2 inch cubes
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground ginger
1 teaspoon ground cinnamon
salt to taste
1 teaspoon ground black pepper
4 pears - peeled, cored and cut into 1 1/2 inch chunks
½ cup golden raisins
½ cup blanched slivered almonds

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

CHICKEN TAGINE



Chicken Tagine image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 20

2 pounds chicken thighs and drumsticks
Kosher salt and freshly ground black pepper
1 tablespoon butter
2 tablespoons olive oil
1 onion, chopped
1 tablespoon fresh ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
3 cloves garlic, pressed
1/4 cup wine
1/4 cup chicken broth
1 Confit Lemon, chopped, recipe follows
1/2 cup gently crushed briny olives
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh cilantro
Couscous, for serving
3 organic lemons, skin scrubbed well
Kosher salt
4 peppercorns
1/2 lemon, juiced

Steps:

  • Pat the chicken dry, and season well with salt and pepper.
  • Heat the butter and olive oil in a Dutch oven over medium-high heat, and brown the chicken on all sides. Add the onion, ginger, turmeric, cinnamon, and cook until onion is translucent, about 3 minutes. Season with salt and pepper, and add the garlic and stir for a minute. Increase heat and deglaze with wine, stirring, and allowing it to bubble. Add the broth and bring to a boil. Lower the heat, and cover and simmer gently for 45 minutes, then remove the chicken and set aside.
  • To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot. Heat for 5 more minutes and serve over couscous.
  • Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.

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