Moroccan Chicken Tagine - Moroccan Chicken Tagine Recipe

Delicious recipe for Moroccan chicken tagine. Moroccan recipes are simple and easy to prepare - learn how to make tasty Moroccan Chicken Tagine. The taste of Morocco is exotic, full of rich deep earthy flavor. It has long been considered as one of the most diversified cuisines in the world because of centuries of interaction between Morocco and the outside world. Moroccan cuisine is a mix of Arab, Berber, Moorish, Middle Eastern, Mediterranean African, Iberian, and Jewish influences.

Yield: 4 servings (serving size: 1 chicken thigh, about 2/3 cup onion mixture, and 1 cup couscous)

Ingredients

5 teaspoons cumin seeds
5 teaspoons coriander seeds
2 1/2 teaspoons whole allspice
5 teaspoons ground nutmeg
2 1/2 teaspoons ground ginger
1 1/4 teaspoons ground red pepper
1 1/4 teaspoons ground cinnamon
1 teaspoon olive oil
8 cups vertically sliced onion (about 2 pounds)
1/2 teaspoon salt
1 1/2 teaspoons sugar
1/2 teaspoon black pepper
1 (10 1/2-ounce) can low-salt chicken broth
1/4 cup raisins
4 chicken thighs (about 2 pounds), skinned
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
4 cups hot cooked couscous

Preparation

1. Place first 3 ingredients in a spice or coffee grinder; process until finely ground. Combine cumin mixture, nutmeg, ginger, red pepper, and cinnamon; set aside.
2. Heat oil in a Dutch oven over medium heat. Add onion and salt; cover and cook 10 minutes. Add 1 teaspoon cumin mixture, sugar, and black pepper; cover and cook 15 minutes.
3. Preheat oven to 375°.
4. Add broth, and cook, uncovered, 30 minutes. Add raisins, chicken, and chickpeas; cover and bake chicken mixture at 375° for 30 minutes. Serve with couscous.
5. Note: Store remaining cumin mixture in an airtight container for up to 6 months.

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Moroccan Lamb Tagine

Spicy recipe for Moroccan Lamb Tagine. Enjoy Moroccan cooking and learn how to make the best Moroccan lamb tagine dish. Warm cinnamon and saffron combine with coriander and cumin to lend complex flavor to this Moroccan-style dish. Adding the spice paste in two stages gives depth and brightens the flavor. Leaving the cinnamon whole keeps its influence subtle. Moroccan tagines tend to be warmly and sweetly spiced rather than hot. This festive dish is served over couscous to soak up the delicious gravy.

Yield: 6 servings (serving size: about 1 cup tagine and 3/4 cup couscous)

Ingredients
1/4 cup diced seeded chilli
1 teaspoon cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon freshly ground black peppercorns
2 garlic cloves, minced
Cooking spray
1 (1 1/2-pound) boneless leg of Lamb, trimmed and cubed
3 cups chopped onion
1/2 cup tomato purée
2 1/2 cups water
2 3/4 cups green bell pepper, cut into 1-inch-thick strips
2 cups cubed butternut squash
1 cup cubed carrot
1/4 teaspoon saffron threads
1 (3-inch) cinnamon stick
2/3 cup dried apricots, cut into 1/4-inch strips
4 1/2 cups cooked couscous
1/4 cup minced fresh cilantro

Preparation

1. Preheat oven to 325°.
2. Combine first 8 ingredients.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb; cook 8 minutes on all sides or until browned. Remove lamb from pan. Add onion to pan; cook 5 minutes or until tender, stirring frequently. Stir in half of chile mixture and tomato purée; cook 3 minutes, stirring occasionally. Stir in lamb and water; bring to a boil. Reduce heat; simmer 5 minutes.
4. Wrap handle of skillet with foil, and bake, covered, at 325° for 1 hour. Stir in bell pepper, squash, carrot, saffron, and cinnamon. Cover and bake an additional 40 minutes. Stir in remaining chile mixture and apricots. Cover and bake an additional 15 minutes. Remove cinnamon stick; serve over couscous. Sprinkle with cilantro.

Traditional Lamb Tagine - Moroccan Lamb Tagine Recipe - Easy Moroccan Lamb Dinner

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Lamb Kofte Tagine Recipe - How to Make Lamb Kofte Tagine

Enjoy Easy & delicious Middle eastern Lamb Kofte Tagine recipe. Learn how to make spicy Lamb Kofte Tagine dish. This recipe consists of minced lamb, onion, chilli, cumin, cloves, corainder, eggs, olive oil, tomatoes, cinnamon, ginger, garlic, paprika, and corainder.

Ready in 1 hour and 10 minutes

Ingredients Serves 6
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.

Lamb Kofta Recipe - Turkish Kofta Stew - Best Kufta Recipe

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