Vegetarian tagine recipe

Photo: Vegetarian tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Vegetarian tagine recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Vegetarian tagine.

With your daily recommended intake of vegies in one serve, this vegeratian dish is good for your hips and for your hip pocket.

Cooking Time 60 minutes

Ingredients (serves 4)

1 tablespoon Alfa One rice bran oil
1 medium brown onion, finely chopped
2 teaspoons Moroccan seasoning
1 cinnamon stick
3cm piece fresh ginger, grated
3 garlic cloves, crushed
1 medium carrot, halved, thickly sliced
650g butternut pumpkin, peeled, cut into 3cm cubes
1 1/2 cups vegetable stock
400g can crushed tomatoes
1/2 (500g) small cauliflower, cut into small florets
400g can chickpeas, drained, rinsed
1 medium zucchini, quartered, thickly sliced
1 tablespoon honey
Fresh coriander sprigs and couscous, to serve

Method

Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add Moroccan seasoning, cinnamon, ginger and garlic. Cook, stirring, for 1 to 2 minutes or until fragrant.

Add carrot and pumpkin. Cook, stirring, for 1 minute or until combined. Add stock and tomato. Cover. Reduce heat to low. Cook, stirring occasionally, for 20 minutes or until vegetables start to soften.

Add cauliflower. Stir to combine. Cover. Cook for 10 minutes or until vegetables start to soften. Add chickpeas, zucchini and honey. Cover. Cook, stirring occasionally, for 10 minutes or until vegetables are tender. Season with salt and pepper.

Sprinkle tagine with coriander sprigs. Serve with couscous.

Source
Super Food Ideas - February 2012, Page 21
Recipe by Kirrily La Rosa & Katrina Woodman
 
More Middle Eastern Food Recipes:

Easy Moroccan lamb tagine
Lamb tagine with dates & sweet potatoes
Fruity lamb tagine
Lamb and apricot tagine
Lamb and quince tagine
Chickpea tagine with figs 

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Easy Moroccan lamb tagine recipe

Photo: Easy Moroccan lamb tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Easy Moroccan lamb tagine Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Easy Moroccan lamb tagine.

Lift the lid on this conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine.

Ingredients (serves 4)

2 tablespoons olive oil
1kg lamb leg or lamb rump steak, trimmed, cut into 4cm pieces
1 large brown onion, diced
2 garlic cloves, crushed
2 x 410g cans Ardmona Rich & Thick
Moroccan Style chopped tomatoes with ginger and coriander
600g kent pumpkin, peeled, deseeded, cut into 3cm pieces
400g can chickpeas, drained, rinsed
200g green beans, trimmed, cut into 4cm pieces fresh coriander leaves, to serve

Method

Preheat oven to 200°C. Heat 2 teaspoons of oil in a large, heavy-based saucepan or ovenproof casserole dish over medium-high heat. Add one-quarter of the lamb. Cook for 4 to 5 minutes or until browned. Remove to a bowl. Repeat with remaining oil and lamb, adding more oil if necessary.

Add onion to pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Add garlic and cook for 1 minute. Add tomatoes and pumpkin. Return lamb to pan. Increase heat to high and bring to the boil.

Remove from heat. Cover and place in oven. Cook for 1 hour or until meat is tender. Add chickpeas and beans. Cook for a further 15 minutes or until beans are tender. Spoon into bowls. Sprinkle with coriander. Serve.

Source
Super Food Ideas - August 2007, Page 60
Recipe by Dixie Elliott
 
More Middle Eastern Food Recipes:

Lamb tagine with dates & sweet potatoes
Fruity lamb tagine
Lamb and apricot tagine
Lamb and quince tagine
Chickpea tagine with figs
Fast chicken tagine

Save and share Easy Moroccan lamb tagine recipe

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Lamb tagine with dates & sweet potatoes recipe

Photo: Lamb tagine with dates & sweet potatoes recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb tagine with dates & sweet potatoes recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Lamb tagine with dates & sweet potatoes.

This is one of those wonderful dishes that improves with keeping.

Easy
Serves 10
Prep 30 mins
Cook 2 hrs
Freezable

Ingredients

6 tbsp olive oil
4 onions , thinly sliced
2 tbsp finely chopped fresh root ginger
2kg boneless lamb shoulder, cut into 5cm chunks
4 tsp ground cumin
2 tsp each paprika and ground coriander
2 cinnamon sticks
850ml passata
700g sweet potatoes , cut into chunks
350g pitted dates

TO SERVE

100g blanched almonds , toasted
good handful coriander , roughly chopped

Method

Heat the oil in a large, deep pan. Add the onions, then gently fry until softened, about 5 mins. Stir in the ginger, add the meat in batches, then fry on all sides until lightly coloured. Return all the meat to the pan, stir in the spices and cinnamon sticks, then cook for 1 min.

Add the passata and 800ml water, then bring to the boil, stirring. Season well, then cover and simmer for 1½ hrs, until the lamb is tender.

Add the sweet potatoes, stir well, cover again, then cook for 20 mins or until the potatoes are just tender. Stir in the dates and heat through for 5 mins. Taste and add more seasoning if necessary. To serve, spoon the tagine into a serving dish and scatter with the almonds and coriander.

Try

To freeze

Cool at the end of step 2, then pack into a rigid container. Freeze for up to a month. Defrost in the fridge overnight, then gently reheat (add a little more water if necessary), bring to the boil and continue with step 3.

Nutrition per serving

646 kcalories, protein 42g, carbohydrate 49g, fat 32 g, saturated fat 13g, fibre 0g, sugar 33g, salt 0.82 g

Recipe from Good Food magazine, December 2008.  

More Middle Eastern Food Recipes:

Fruity lamb tagine
Lamb and apricot tagine
Lamb and quince tagine
Chickpea tagine with figs
Fast chicken tagine
Chicken and apricot tajine

Save and share Lamb tagine with dates & sweet potatoes recipe

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Fruity lamb tagine recipe

Photo: Fruity lamb tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Fruity lamb tagine recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Fruity lamb tagine.

This succulent and superhealthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead.

Easy
Serves 4
Prep 15 mins
Cook 1 hr 30 mins
Freezable
Super healthy, Dairy-free

Ingredients

2 tbsp olive oil
500g lean diced lamb
1 large onion , roughly chopped
2 large carrots , quartered lengthways and cut into chunks
2 garlic cloves , finely chopped
2 tbsp ras-el-hanout spice mix (see tip, below)
400g can chopped tomatoes
400g can chickpeas , rinsed and drained
200g dried apricots
600ml chicken stock

TO SERVE

120g pack pomegranate seeds
2 large handfuls coriander , roughly chopped

Method

Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it's not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.

Try

Spice mix

Ras el hanout, a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. Find it in larger supermarkets, or use a mix of the spices above.

Nutrition per serving

497 kcalories, protein 40g, carbohydrate 46g, fat 18 g, saturated fat 5g, fibre 12g, sugar 32g, salt 1.37 g

Recipe from Good Food magazine, October 2009.
 
More Middle Eastern Food Recipes:

Lamb and apricot tagine
Lamb and quince tagine
Chickpea tagine with figs
Fast chicken tagine
Chicken and apricot tajine
Chicken and caramelized onion tagine

Save and share Fruity lamb tagine recipe

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Lamb and apricot tagine recipe

Photo: Lamb and apricot tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb and apricot tagine recipe. Enjoy the  Middle Eastern Cuisine and learn how to make Lamb and apricot tagine.

This tantalising tagine is full of beautiful Moroccan flavours.

Ingredients (serves 4)

1/4 cup plain flour
8 (180g each) lamb forequarter chops, trimmed
2 tablespoons olive oil
1 brown onion, chopped
2 garlic cloves, crushed
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground ginger
1 long red chilli, thinly sliced
400g can crushed tomatoes
3/4 cup dried apricots, chopped
2 tablespoons honey
2 small zucchini, thickly sliced
1/2 cup chopped fresh coriander leaves
steamed couscous and yoghurt, to serve

Method

Preheat oven to 160°C/140°C fan-forced. Place flour and lamb in a large snap-lock bag. Seal. Shake to coat. Heat half the oil in a large, heavy-based flameproof casserole dish over high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Transfer to a plate.

Reduce heat to medium. Heat remaining oil. Add onion, garlic, coriander, cumin, ginger and chilli. Cook for 2 minutes or until softened. Return lamb and juices to pan with tomato, apricot, honey and 2 cups cold water. Cover. Bring to the boil.

Transfer to oven. Bake for 1 hour 15 minutes. Remove from oven. Skim fat from surface. Add zucchini. Bake, uncovered, for 30 minutes or until lamb is tender. Stir in coriander. Serve with couscous and yoghurt.

Source
Super Food Ideas - June 2008, Page 61
Recipe by Cathie Lonnie

More Middle Eastern Food Recipes:

Lamb and quince tagine
Chickpea tagine with figs
Fast chicken tagine
Chicken and apricot tajine
Chicken and caramelized onion tagine
Basboosa Recipe

Save and share Lamb and apricot tagine recipe

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Lamb and quince tagine recipe

Photo: Lamb and quince tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb and quince tagine recipe. Enjoy the  Middle Eastern Cuisine and learn how to make Lamb and quince tagine.

To save time on the day, make this fluffy, fragrant rice ahead - it's the perfect accompaniment for our tender lamb tagine.

Preparation Time 15 minutes
Cooking Time 100 minutes

Ingredients (serves 6)

2 tbs olive oil
1.8kg boneless lamb shoulder, cut into 3cm pieces
1 red onion, halved, thinly sliced
1 tsp cayenne pepper
1 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground ginger
100g quince paste
750ml (3 cups) water
750g sweet potato (kumara), peeled, cut into 4cm pieces
60g (1/3 cup) blanched almonds
1/2 cup fresh coriander leaves

Method

Heat a saucepan over medium-high heat. Add oil, lamb and onion. Cook, stirring, for 10 minutes or until lamb starts to brown.

Add cayenne pepper, ground coriander, cinnamon and ginger. Cook, stirring, for 2 minutes or until aromatic. Add quince paste and water. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 1 hour or until the lamb is tender.

Add the sweet potato. Cook, stirring occasionally, for 20-25 minutes or until sweet potato is soft and liquid thickens slightly.

Heat a frying pan over medium heat. Add the almonds and cook, stirring often, for 2-3 minutes or until golden.

Sprinkle with the almonds and fresh coriander to serve.

Notes

Make it ahead: Either freeze ahead or prepare to the end of step 3 up to 2 days ahead. Cover. Store in fridge. Continue to the end of step 4 up to 1 day ahead. Store in an airtight container. Reheat, stirring, in a saucepan over medium heat. Continue from step 5 just before serving.

How to freeze the lamb tangine: Prepare lamb to the end of step 3. Store in an airtight container. Label, date and freeze for up to 3 months. Thaw overnight in the fridge. To reheat, place in a saucepan over medium heat. Stir until heated through. Continue from step 4.

Source
Good Taste - May 2009, Page 75
Recipe by Michelle Noerianto

More Middle Eastern Food Recipes:

Chickpea tagine with figs
Fast chicken tagine
Chicken and apricot tajine
Chicken and caramelized onion tagine
Basboosa Recipe
Bulghour with broccolis

Save and share Lamb and quince tagine recipe

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Chickpea tagine with figs recipe

Photo: Chickpea tagine with figs recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Chickpea tagine with figs recipe. Enjoy the  Middle Eastern Cuisine and learn how to make Chickpea tagine with figs.

Warm up with this vegetarian chickpea tagine with figs.

Ingredients (serves 4)

2 tbs olive oil
1 onion, chopped
2 garlic cloves, finely chopped
2 tsp Moroccan spice mix (see note)
2 x 400g cans chickpeas, rinsed, drained
400g can chopped tomatoes
2 cups (500ml) salt-reduced vegetable stock
2 zucchini, chopped
175g green beans, trimmed, halved
1/2 cup (100g) chopped dried figs
2 cups (400g) couscous
2 tbs chopped coriander leaves
1 tbs harissa (optional) (see note)

Method

Heat oil in a saucepan over medium heat. Add onion, garlic, spice mix and some salt and pepper, and cook, stirring, for 5 minutes until soft. Stir in chickpeas, tomato and stock. Bring to the boil, then cover, reduce heat to low and simmer for 10 minutes. Add the zucchini, beans and figs and cook for a further 5-8 minutes until the vegetables are tender.

Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups (500ml) boiling water. Cover the bowl with a clean tea towel. Set aside for 5 minutes, then fluff up with a fork.

Divide couscous and vegetable tagine among plates, garnish with coriander then serve with harissa, if desired.

Notes

Moroccan spice is from supermarkets. Harissa is a North African chilli paste, from delis and gourmet food shops.

Source
delicious. - July 2009, Page 138
Recipe by Louise Pickford

More Middle Eastern Food Recipes:

Fast chicken tagine
Chicken and apricot tajine
Chicken and caramelized onion tagine
Basboosa Recipe
Bulghour with broccolis
Lebanese Grilled Garlic Chicken

Save and share Chickpea tagine with figs recipe

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Fast chicken tagine recipe

Photo: Fast chicken tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Fast chicken tagine recipe. Enjoy quick & easy Middle Eastern food and learn how to make Fast chicken tagine. 

This chicken dish is quick, easy and full of flavour!

Ingredients (serves 4)

1kg chicken thigh fillets, halved
3 tbs chermoula spice mix or paste (see note)
2 tbs olive oil
1 onion, thinly sliced
3 garlic cloves, thinly sliced
1 lemon, thinly sliced
100g blanched almonds
140g green olives
1 cup (250ml) chicken stock
Couscous and chopped coriander, to serve

Method

Toss chicken with half the spice mix. Heat oil in a large pan over medium heat. Cook onion and garlic, stirring, for 2-3 minutes until softened. Remove and set aside.

Add chicken to pan and cook over medium-high heat for 2-3 minutes each side until golden. Add lemon, nuts, olives, stock and remaining spice mix. Bring to the boil, then reduce heat to low, cover and simmer for 20 minutes or until chicken is cooked. Serve with couscous and coriander.

Notes

Chermoula spice mix or paste is available from delis and gourmet shops.

Source
delicious. - March 2008, Page 80
Recipe by Valli Little

More Middle Eastern Food Recipes:

Chicken and apricot tajine
Chicken and caramelized onion tagine
Basboosa Recipe
Bulghour with broccolis
Lebanese Grilled Garlic Chicken
Tomato dolmas

Save and share Fast chicken tagine recipe

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Fish tagine recipe

Photo: Fish tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Fish tagine Recipe. Enjoy a collection of quick & easy Middle Eastern food recipes and learn how to make Fish tagine.

Preparation Time 15 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

1/4 cup (60ml) olive oil
2 Spanish onions, halved, thinly sliced
1 small (200g) orange sweet potato, halved lengthways, sliced
1 red capsicum, seeded, thickly sliced
2 tsp freshly ground black pepper
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1kg thick, firm white-fleshed fish fillets (snapper or blue eye), cut into 2cm pieces
2 tomatoes, cut into wedges
2 cups (400g) couscous
1/2 cup (40g) flaked almonds, roasted
1 clove garlic, crushed
2 tsp finely grated lemon rind
1 cup coarsely chopped coriander

Method

Heat oil in a heavy-based saucepan over medium heat and cook onions for 3-4 minutes or until soft. Add sweet potato, capsicum and spices and stir for 1 minute. Cover with a lid and cook for 5 minutes.

Stir in 1/3 cup water, fish, tomatoes and salt to taste. Cover. Cook for 10 minutes or until fish is just cooked through.

Meanwhile, cook couscous, following packet directions. Combine almonds, garlic, lemon rind and coriander in a small bowl. Serve tagine on top of couscous, scattered with almond mixture.

Source
Notebook: - July 2006, Page 121
Recipe by Michelle Noerianto

More Middle Eastern Soup Recipes: 

Moroccan fish soup
Middle-East Style Stew/Soup
Middle Eastern-style lentil & spinach soup
Moroccan chicken, carrot and chickpea soup
Moroccan Harira
Moroccan chickpea soup  

Save and share Fish tagine recipe

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Quick cauliflower and olive tagine recipe

Photo: Quick cauliflower and olive tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Quick cauliflower and olive tagine Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Quick cauliflower and olive tagine.

Recipe facts:
Takes: 15 mins to prepare and 15 mins to cook
 Serves: 4

Ingredients

1tbsp olive oil
1 onion, sliced
1 garlic clove, sliced
2tbsp tagine paste or harissa paste
1 large cauliflower, broken into florets
2 potatoes, peeled and cut into small chunks
100g (3½oz) pitted black or green olives
3tbsp sultanas or raisins
1tsp honey
small bunch coriander, chopped
couscous, to serve

Directions

Heat the olive oil in a large casserole and fry the onion for 5 minutes, add the garlic and tagine or harissa paste and stir. Add the cauliflower, potato, olives and raisins and 500ml (17fl oz) water.

Bring to the boil and then simmer until the veg is tender. Stir in the honey, sprinkle on the coriander and serve with some couscous.

Source TESCO realfood

More Middle Eastern Food Recipes:

Chicken and apricot tajine
Chicken and caramelized onion tagine
Basboosa Recipe
Bulghour with broccolis
Lebanese Grilled Garlic Chicken
Tomato dolmas

Save and share Quick cauliflower and olive tagine recipe

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Chicken and apricot tajine recipe

Photo: Chicken and apricot tajine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Chicken and apricot tajine Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Chicken and apricot tajine.

Unlock exotic aromas and fabulous flavours with this tantalising chicken tagine.

Ingredients (serves 4)

1 small chicken or 2 spatchcock, cut into pieces
1 tsp ground ginger
1/2 tsp ground cinnamon
4 tbs olive oil
2 onions, thinly sliced
500ml chicken stock
1/2 tsp saffron threads
3 cloves garlic, crushed
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
300g apricots, halved, stoned
2 bay leaves
200g instant couscous
2 tbs chopped pistachio nuts
Fresh coriander, to garnish

Method

Pat chicken dry. Combine ginger and cinnamon and rub over the chicken. Heat half the oil in a pan over medium heat and cook chicken in batches until golden. Remove and set aside.

Add onion to the pan and cook for 3-4 minutes until golden.

Meanwhile, add the stock to a separate pan and bring to the boil. Turn off heat and add the saffron. Infuse for 10 minutes.

Add garlic and spices to the onion and stir to combine. Return chicken to pan and add apricots. Pour in half the stock and add bay leaves. Cover and bring to the boil. Reduce heat to low and simmer for 15 minutes.

Place couscous in a bowl, pour over remaining stock and cover to soak. Fluff with a fork and serve with tajine, nuts and coriander.

Source
delicious. - November 2001, Page 179
Recipe by Valli Little

More Middle Eastern Food Recipes:

Chicken and caramelized onion tagine
Basboosa Recipe
Bulghour with broccolis
Lebanese Grilled Garlic Chicken
Tomato dolmas
Paprika lamb kebab wraps

Save and share Chicken and apricot tajine recipe

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Chicken and caramelized onion tagine recipe - How to make Chicken and caramelized onion tagine

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Chicken and caramelized onion tagine recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken and caramelized onion tagine.  

Recipe facts:
Costs: £2.28
takes: 25 mins to prepare and 1 hr to cook
Serves: 4

Ingredients

4 chicken thighs
4 chicken wings
50ml olive oil
1 large red onion, finely sliced
1 large onion, finely sliced
1tsp caster sugar
1 star anise
1 stick cinnamon, broken
1tsp ground coriander
2tsp ground cinnamon
1tsp ground cumin
2tbsp pine nuts, toasted
50g sun-dried tomatoes, drained and sliced
50ml red wine vinegar
300ml water
salt
pepper
For the couscous
200g couscous
450ml chicken stock, hot

Heat half of the olive oil in a large casserole dish over a moderate heat until hot. Season then sear the chicken pieces until golden-brown in colour all over, then remove from the dish. Lower the heat a little and add the rest of the olive oil. Sweat the onions for 8-10 minutes, stirring occasionally, until softened.

Reduce the heat to low, sprinkle over the sugar and continue to cook the onions for 15-20 minutes, stirring occasionally, until they start to caramelize. Increase the heat, then deglaze the dish with the red wine vinegar until it has reduced by half.

Add the cinnamon stick, star anise and ground spices to the dish and continue to cook for 1 minute, stirring at the same time. Add the chicken pieces back to the pan then add the sun-dried tomatoes and water, then cover with a lid. Cook for 20-25 minutes until the chicken is tender.

Meanwhile, prepare the cous cous by placing it in a large, heatproof bowl. Bring the chicken stock to the boil in a saucepan then pour over the couscous. Stir once, then cover tightly with clingfilm. Leave to one side for 5-6 minutes until the stock has been absorbed.

Remove the clingfilm and fluff the grains with fork and then stir in the olive oil and some seasoning. Remove from the chicken from the heat and stir through the pine nuts and chopped parsley. Adjust the seasoning as necessary. Spoon the cous cous onto serving plates and top with the chicken tajine before serving.

From TESCO realfood

More Middle Eastern Food Recipes:

Basboosa Recipe
Bulghour with broccolis
Lebanese Grilled Garlic Chicken
Tomato dolmas
Paprika lamb kebab wraps
Home-style doner kebab

Save and share Chicken and caramelized onion tagine recipe

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Moroccan Chicken with Squash and Dried Plums Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Moroccan Chicken with Squash and Dried Plums Recipe. Enjoy Quick & easy recipes  and learn how to make Moroccan Chicken with Squash and Dried Plums.

Cook Time: 2 hr 20 min | Level: Intermediate | Yield: 4 servings

Directions

Spice Mixture, recipe follows

Ingredients

7 tablespoons olive oil
1 lemon, zest grated and juiced (about 2 to 3 tablespoons juice) plus 2 lemons, quartered, for garnish
1 teaspoon harissa
4 skinless chicken thighs, (about 2 pounds)
1/2 cup chicken broth
Pinch saffron strands
1 large onion, chopped
3 medium zucchini, cut into 1/2-inch half moons or chunks
3 yellow squash, cut into 1/2-inch half moons or chunks
3 medium plum tomatoes, quartered
1/2 cup dried pitted prunes (about 10)
1/4 cup black olives, pitted
Coarse salt and freshly cracked black pepper
1/4 cup almonds
2 tablespoons chopped fresh flat-leaf parsley
Special Equipment: coffee grinder, Dutch oven
Serving Suggestion: flatbread

In a medium glass bowl, combine the spice mixture, 2 tablespoons of the olive oil, the lemon zest, lemon juice, and harissa. Add the chicken thighs and stir to coat. Cover the bowl with plastic wrap and refrigerate at least 1 hour or up to 3 hours. Warm the chicken broth and add the saffron strands, then allow to steep at least 1 hour or up to 3 hours.

Preheat the oven to 350 degrees F.

Remove the chicken thighs from the marinade. In a Dutch oven over high heat, brown the chicken thighs on both sides in 2 tablespoons olive oil, about 2 to 3 minutes per side. Set chicken aside on a plate. Reduce the heat to medium, add 1 tablespoon olive oil to the pan, and saute the onion until golden, about 5 minutes. Place the chicken thighs on top of the onions and add any accumulated juices from the plate. Arrange the zucchini and yellow squash and tomato quarters on top of the chicken and tuck in the prunes and olives. Season well with salt and pepper. Pour over the chicken broth and saffron. Cover and place on the bottom rack of the oven. Let cook undisturbed 1 1/2 to 2 hours, until the vegetables are tender and the chicken is falling off the bone. Remove from the oven and transfer the contents of the Dutch oven to a large serving dish.

Heat 2 tablespoons olive oil in a small saucepan over high heat until hot but not smoking. Add the almonds and fry until the skins begin to crackle, about 2 to 3 minutes. Pour the almonds and hot oil over the vegetables and chicken on the serving dish. Sprinkle with the chopped parsley and serve, spooning over the sauce in the dish and garnishing each plate with the lemon quarters.

Cook's Note: If you're using a tagine: An unseasoned ceramic tagine may crack in the oven. Before using the tagine for the first time, submerge and soak it overnight in cool water. Pat dry and rub the inside with 1 tablespoon olive oil, then place in 350 degree F oven for 1 hour. Allow to cool, then proceed with the recipe.

Spice Mixture:

1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon ground ginger
1 1/2 teaspoons kosher salt
1/2 teaspoon cracked black pepper

Combine the spices in a coffee grinder and grind to a medium-fine powder. Add the kosher salt and pepper. Store in an air-tight container, if not using immediately.

Yield: 2 to 3 tablespoons

Recipe courtesy Amy Finley
Show: The Gourmet Next Door Episode: Moroccan State of Mind 

More Middle Eastern Recipes:

Chicken Tagine with Green Olives and Preserved Lemon
Quick Tagine-Style Chicken
Lamb kofte tagine
Lamb shank tagine
Fish tagine with couscous
Mrouzia Recipe - Moroccan Lamb Tagine with Raisins, Almonds and Honey 

Save and share Moroccan Chicken with Squash and Dried Plums Recipe

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Chicken Tagine with Green Olives and Preserved Lemon Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Chicken Tagine with Green Olives and Preserved Lemon Recipe. Enjoy Quick & easy recipes  and learn how to make Chicken Tagine with Green Olives and Preserved Lemon.

Level: Intermediate | Yield: 4 to 6 servings

Ingredients

1 cinnamon stick
1 teaspoon whole black peppercorns
1 teaspoon cumin seeds
1 teaspoon sweet or hot paprika
1 teaspoon red pepper flakes
1/4 teaspoon whole cloves
3 tablespoons extra-virgin olive oil, plus more for frying
4 cloves garlic, sliced
1 teaspoon chopped fresh ginger
1 handful fresh cilantro leaves, chopped
2 bay leaves
1 large pinch saffron
1 (3 1/2 to 4 pound) free-range chicken, cut into 10 pieces
Kosher salt and freshly ground black pepper
1 medium onion, coarsely chopped
1 preserved lemon, recipe follows
1/2 cup cracked green olives
1 cup chicken stock
Couscous with Apricots, recipe follows

Directions

In a skillet over medium heat, toast the cinnamon, peppercorns, cumin, paprika, red pepper flakes, and cloves until they start to smoke. Remove from the heat and grind in a spice grinder.

In a bowl large enough to accommodate the chicken, add the oil, spice mix, garlic, ginger, cilantro, bay leaves and saffron. Mix to a paste. Add chicken, rubbing the marinade over all the pieces. Cover and refrigerate for 2 hours or overnight.

Remove the chicken from the marinade and reserve marinade. Pat chicken dry and season with salt and pepper. In a tagine or large casserole over medium high heat add 2 tablespoons olive oil. Put in chicken pieces and lightly brown on both sides, about 5 minutes. Add onions and cook until just starting to brown, about 3 minutes. Rinse preserved lemon well. Scoop out flesh and discard; cut peel into strips and add to pan. Add reserved marinade, olives, and chicken stock. Cover tightly and cook over medium low heat for 30 to 35 minutes, or until chicken is cooked through. Remove bay leaf and discard. Taste juices and adjust seasoning. Place chicken on a warm platter. Spoon juices with the preserved lemon, olives, and onions over chicken and serve accompanied by Couscous with Apricots.

Preserved Lemons:

6 to 8 lemons, unwaxed
2 cups kosher salt

Wash lemons well and dry them. Cut 4 lemons into quarters from the top, being careful not to cut all the way through. Pack salt generously into the cuts and place lemon into a sterilized glass pint jar. Continue procedure, packing the lemons into the jar as tightly as possible. Squeeze juice from remaining lemons. Add another 2 tablespoons of salt to the jar and top off with the lemon juice, make sure the lemons are completely covered. Close the jar with a non-metallic lid and set aside in a cool, dark place or the refrigerator for one month. Preserved lemons will keep for 1 year. Refrigerate after opening.

Yield: about 4 lemons
Prep Time: 20 minutes
Cook Time: none
Inactive Prep Time: 1 month

Couscous with Apricots:

1 1/2 cups couscous
2 cups hot chicken stock
10 dried apricots, chopped
2 scallions, sliced thin, green parts only
1 orange, juiced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves, for garnish

Put the couscous in a medium bowl; pour the hot stock over it and stir to combine. Cover and let sit for 10 to 15 minutes. Uncover and fluff with a fork. Add the apricots, scallions, and orange juice; drizzle with olive oil and season with salt and pepper. Toss gently to combine. Garnish with chopped parsley.

Yield: 4 to 6 servings
Prep Time: 10 minutes
Inactive Prep Time: 15 minutes

Recipe courtesy Tyler Florence
Show: Food 911E pisode: Moroccan in Miami

More Middle Eastern Recipes:

Quick Tagine-Style Chicken
Lamb kofte tagine
Lamb shank tagine
Fish tagine with couscous
Mrouzia Recipe - Moroccan Lamb Tagine with Raisins, Almonds and Honey
Chicken tagine with preserved lemon

Save and share Chicken Tagine with Green Olives and Preserved Lemon recipe 

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Quick Tagine-Style Chicken Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Quick Tagine-Style Chicken Recipe. Enjoy Quick & easy recipes  and learn how to make Quick Tagine-Style Chicken.

Cook Time: 23 min | Level: Easy | Yield: 4 servings

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, smashed beneath the flat of your knife with the heel of your hand, discard skins
1 1/2 to 1 3/4 pounds boneless, skinless chicken breasts, cut into large bite-size pieces
1 1/2 teaspoons grill seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and coarse pepper
2 medium or 1 large yellow skinned onion, quartered and sliced
10 pitted prunes, coarsely chopped
1-ounce box or 1/4 cup golden raisins
2 cups good quality, low sodium chicken stock, available in paper containers on soup aisle

Spice blend:

1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika, eyeball it
1/2 teaspoon ground coriander, eyeball it
1/2 teaspoon tumeric, eyeball it
1/8 teaspoon cinnamon, a couple pinches

Couscous:

1 1/2 cups chicken stock
1 1/2 cups couscous
2 tablespoons extra-virgin olive oil, eyeball it
2 scallions, finely chopped

Condiments:

Chopped cilantro leaves or flat-leaf parsley
Finely chopped scallions
Mango chutney, any variety and brand -- available on the condiment or International food aisles

Directions

Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, in a slow stream, and add smashed garlic. Season the chicken with seasoning blend. Scatter chicken around the pan in an even layer. Cook chicken pieces 2 minutes on each side to brown, then add the onions, prunes, raisins and stock. Mix spices in a small dish and scatter over the pot. Cover and reduce to moderate heat. Cook 7 or 8 minutes, remove the lid and stir.

To prepare the couscous, bring chicken stock to a boil. Add couscous, extra-virgin olive oil and scallions and remove the couscous from the stove immediately. Cover and let stand 5 minutes. Fluff the couscous with a fork.

Uncover chicken and cook another 2 to 3 minutes to thicken slightly. Adjust the seasoning, to taste, and serve chicken on a bed of couscous. Garnish with chopped cilantro and scallions. Serve with chutney.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Supermarket Exotic 

More Middle eastern Recipes:

Lamb kofte tagine
Lamb shank tagine
Fish tagine with couscous
Mrouzia Recipe - Moroccan Lamb Tagine with Raisins, Almonds and Honey
Chicken tagine with preserved lemon
Snapper tagine with potatoes and chermoula  

Save and share Quick Tagine-Style Chicken Recipe

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Lamb kofte tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb kofte tagine Recipe. Enjoy tasty recipes and learn how to make Lamb kofte tagine.

A comforting twist on a traditional Moroccan dish.

Easy
Serves 6
Ready in 1 hour and 10 minutes

Ingredients

750g lamb mince
1 onion , grated
1 red chilli , finely chopped
1 tsp ground cumin
2 cloves , ground
coriander leaves from a large bunch
1 egg
olive oil
2 x 400g tins of chopped tomatoes or tinned cherry tomatoes
400ml chicken stock
1 cinnamon stick

SPICE PASTE

a large chunk root ginger , roughly chopped
1 onion , roughly chopped
2 garlic cloves , roughly chopped
1 tsp ground cumin
2 tsp paprika
coriander roots from a large bunch
a couple of pinches chilli powder

Method

1. Mix the lamb, onion, chilli, spices and half the coriander leaves. Add the egg and season well, then combine everything with clean hands. Form into small meatballs about the size of a walnut. Put all the spice paste ingredients in a food processor with a splash of olive oil and whizz to a paste.

2. Fry the meatballs in a little oil in a large frying pan until browned all over (you may need to do this in batches). Scoop out, then fry the spice paste until fragrant. Add the tomatoes and chicken stock and cinnamon and simmer for 15 minutes. Add back the meatballs and cook for another 20 minutes until cooked through. Stir through the rest of the coriander leaves to finish.

Nutrition Per Serving
319 kcalories, protein 28g, carbohydrate 8.1g, fat 19.6 g, saturated fat 8.7g, fibre 1.9g, salt 0.95 g

Recipe from olive magazine, January 2010.  

More Middle Eastern Recipes:

DIY kofta burgers
Low-fat Kofta Curry
Lamb Kofta
Spicy lamb kofta kebabs with houmous dressing
Moroccan meatballs with herb couscous
Malai tikka, chicken kebab

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Lamb shank tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb shank tagine Recipe. Enjoy Moroccan cooking and learn how to make Lamb shank tagine. 

A traditional tagine is not a necessity - a heavy-based, cast-iron casserole dish is perfect for cooking this fragrant North African classic.

Ingredients (serves 4)

1 tbs olive oil
2 brown onions, coarsely chopped
2 garlic cloves, crushed
1 tbs ground ginger
2 tsp ground cumin
2 tsp sweet paprika
4 lamb shanks
4 cups (1L) beef stock
400g can chopped tomatoes
1/2 cup (80g) pitted kalamata olives
150g fresh dates
Couscous, to serve
Preserved lemons, to serve

Method

1. Preheat oven to 150°C. Heat the oil in a large flameproof casserole dish over high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion is soft. Add the ginger, cumin and paprika and cook for 1 minute or until aromatic. Add the lamb, beef stock and tomatoes and bring to the boil. Remove from heat.

2. Cover and bake for 2 hours or until lamb is very tender and falling off the bone. Add the olives and dates and set aside, covered, for 5 minutes or until heated through.

3. Prepare couscous according to packet instructions. Serve tagine with couscous and preserved lemons (see related recipe), if desired.

Source
Notebook: - June 2008, Page 28
Recipe by Sarah Hobbs


More Middle Eastern Recipes:

Lamb Kofta
Spicy lamb kofta kebabs with houmous dressing
Moroccan meatballs with herb couscous
Malai tikka, chicken kebab
Moroccan Lamb or Beef Kebabs (Brochettes)
Middle Eastern rice and lamb salad

Save and share Lamb shank tagine recipe 

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Fish tagine with couscous recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Fish tagine with couscous Recipe. Enjoy Moroccan cooking and learn how to make Fish tagine with couscous.  

Cooking Time 30 minutes

Ingredients (serves 4)

1 lemon
700g firm white fish fillets
2 tbs olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp sweet paprika
1 400g can diced tomatoes
2 tbs coarsely chopped fresh flat-leaf parsley
80g (1/2 cup) pitted black olives, halved
240g (1 1/4 cups) couscous
375ml (1 1/2 cups) boiling water
Salt & freshly ground black pepper
1/4 cup loosely packed fresh coriander leaves

Method

1. Use a grater to finely shred lemon rind. Juice lemon and reserve 2 tbs.

2. Cut fish fillets into 5cm pieces and set aside.

3. Heat the oil in a large, deep non-stick frying pan over medium-high heat. Add the onion and garlic, and cook, stirring, for 2 minutes or until the onion softens. Add the cumin and paprika, and cook, stirring, for 1 minute or until aromatic. Stir in tomatoes, bring to the boil, then reduce heat to medium. Remove half of the mixture. Place fish in a single layer over mixture in pan and evenly spoon over remaining mixture. Cover and cook for 4 minutes.

4. Gently stir in the parsley, olives and reserved lemon juice. Cook, uncovered, for 3 minutes or until the fish flakes when tested with a fork.

5. Meanwhile, place couscous in a heatproof bowl and pour boiling water over, stirring. Cover and set aside for 3 minutes or until liquid is absorbed. Use a fork to separate the grains. Taste and season with salt and pepper.

6. To serve, spoon the couscous into serving bowls and top with the fish tagine. Sprinkle with the lemon rind and coriander.

Source
Good Taste - August 2001, Page 59
Recipe by Janelle Bloom

More Middle Eastern Recipes:

Snapper, mussel and harissa salad
Fish with Chickpeas and White Rice Recipe
Samak Eish Recipe
Moroccan Fish Bastila (Pastilla)
Moroccan meatballs with herb couscous
Middle Eastern Chicken Pot and Butter-Nut Couscous 

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Mrouzia Recipe - Moroccan Lamb Tagine with Raisins, Almonds and Honey

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food recipes) invites you to try Mrouzia Recipe. Enjoy cooking delicious, tasty, & easy Middle Eastern food and learn how to make Mrouzia. 

Mrouzia – sometimes spelled M'rouzia – is a sweet and spicy Moroccan tagine traditionally prepared in the days following Eid Al Adha, or Eid Al Kabir. Lamb is most popular at this time, but beef or goat meat can also be used.

A key ingredient in Mrouzia is the Moroccan spice mix, Ras El Hanout. Saffron also contributes to Mrouzia's unique flavor.

Cooking time below is for simmering in a conventional pot. Using a pressure cooker will reduce the time by half.

The almonds can either be cooked in the sauce, or fried and presented as a garnish as shown in the photo. See How to Blanch, Peel and Fry Almonds.

Serves 6.
Prep Time: 15 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 45 minutes

Ingredients:

1 1/2 kg (about 3 lbs.) lamb (shoulder, neck or shanks) cut into 3" pieces
2 medium onions, grated
3 cloves of garlic, pressed or finely chopped
2 cinnamon sticks
2 teaspoons Ras El Hanout
2 teaspoons ground ginger
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon turmeric
1/2 teaspoon saffron threads, crumbled
1/2 cup unsalted butter
3 cups water
 ------------------------------------------------------
1 1/2 cups golden raisins (about 225 g)
1/2 cup honey, or to taste
1 teaspoon ground cinnamon
1/2 cup blanched almonds (about 50 g)

Preparation:

Cover the raisins with water and set aside to soak while preparing the meat.

In a heavy-bottomed pot or pressure cooker, mix the meat with the onions, garlic, and spices. Add the butter, cover, and leave to cook over medium-high heat for 10 to 15 minutes, stirring occasionally.

Conventional Pot Method: Add the 3 cups of water, cover, and bring to a simmer. Cook for about 2 hours, or until the meat is tender. Add the raisins, honey, cinnamon and almonds.* If necessary, add additional water to cover the raisins. Cover the pot, and simmer for another 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency.

Pressure Cooker Method: Add the 3 cups of water, cover, and cook with pressure for about 40 minutes, or until the meat is tender. Add the raisins, honey, cinnamon and almonds.* If necessary, add additional water to cover the raisins.Cover the pot, and simmer without pressure for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency.

To Serve: Arrange the meat in center of a serving dish, and distribute the raisins, almonds and sauce over the meat.

* Alternatively, the almonds can be fried and presented as a garnish on top of the meat.

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Chicken tagine with preserved lemon - Recipe for Chicken tagine with preserved lemon

The Falafel Recipes Kitchen (The home of Middle Eastern food Recipes) invites you to try Chicken tagine with preserved lemon recipe. Enjoy Middle Eastern cooking recipes and learn how to make Chicken tagine with preserved lemon.

A tagine is the Moroccan equivalent of a stew, usually fragrant with spices and often piquant with olives or preserved lemon. The name also refers to the earthenware dish with a conical-shaped lid that the dish is usually cooked in. The pressure cooker takes its place admirably in this recipe. Prep 15 mins/ Cook 15 mins

Ingredients

4 chicken marylands, excess fat removed, each cut in two between the thigh and the drumstick
2 tablespoons olive oil
2 white or brown onions, cut into quarters
juice of lemon
2 cloves garlic, crushed
teaspoon saffron threads
teaspoon ground turmeric
3 pieces preserved lemon rind, rinsed, 2 diced, 1 cut into thin strips
1 bunch coriander, freshly chopped
1 cup chopped flat-leaf parsley
salt and freshly ground black pepper
4 small potatoes, cut into quarters
crusty bread, to serve

Method

Pat the chicken pieces dry with paper towel. Heat the oil in the pressure cooker over medium high heat and, working in batches, brown the chicken pieces on all sides. Remove and set aside.
Add the onion, lemon juice, garlic, saffron, turmeric, diced preserved lemon and a cup of water to the cooker. Bring to a boil and add the coriander, parsley and some salt and pepper. Stir, then add the browned chicken pieces and potatoes to the pan, spooning the sauce over as you lay them in.
Close the lid and lock it, then bring the cooker to low pressure over high heat. Once low pressure has been reached, reduce the heat to stabilise pressure and cook for 8 minutes. Release the pressure using the natural-release method and unlock and remove the lid. Garnish with the preserved lemon strips and serve with plenty of crusty bread.

Serves 4 

Chef: Homecook hero Photo: Jennifer Soo Source: The Age Friday June 12, 2009 Middle Eastern, Quick, Contemporary, Healthy, Kid-friendly, Dairy free, Egg free, Lunch


Moroccan chicken rissoles recipe - Syrian Style Chicken Stew Recipe - Moroccan Roast Chicken with Vegetables

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