CHICKEN TAGINE
Chicken tagine is a classic Moroccan dish made in a special pot called a tagine and usually features preserved lemons and olives. This recipe uses lots of the warm spices and harissa that are authentic to Morocco, but it is cooked in a skillet. The substitution of fresh lemons makes this practical for a weeknight without a trip to the market or online.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- Sprinkle the chicken with salt and pepper. Add the oil to a large pan and heat over medium-high. When the oil is hot, add the chicken, skin-side down, and cook until the skins are brown, 6 to 8 minutes. Remove the chicken to a plate.
- Add the onions, garlic, cinnamon, cumin, coriander, ginger and turmeric and cook just until the onions start to soften, about 5 minutes. Add the lemon slices, lemon juice, harissa, chicken broth and olives, then stir to combine. Nestle the chicken back into the pan, skin-side up.
- Place in the oven, uncovered, and cook until the chicken is cooked through, 25 to 30 minutes.
- Season to taste. Scatter the cilantro and almonds over the top. Serve over the couscous.
CHICKEN TAGINE
Steps:
- In a casserole set over moderately high heat, warm 1 tablespoon of the oil until hot. Add the chicken and cook, stirring, until no longer pink. With a slotted spoon transfer to a plate. Add the remaining oil to the casserole, the onions, pepper, carrots, celery, garlic, salt, pepper, cumin, coriander, and bay leaves, and cook the mixture over moderate heat, covered, stirring occasionally, for 5 minutes. Add the tomatoes and cauliflower and cook, stirring, 3 minutes more. Add the water, bouillon cube, and lemon slices, bring to a boil, and simmer, covered, 5 minutes, or until vegetables are just tender. Return the chicken to the casserole, add the couscous, and cook over moderate heat, stirring, for 2 minutes. Add the Harissa paste and salt to taste, stir to combine and let stand, covered, off the heat 5 minutes. Remove and discard bay leaves before serving.
MERGUEZ AND BUTTERNUT TAGINE
Spicy North African sausage and butternut squash star in this tomato-based stew served over couscous. It's typically made in an earthenware pot, but any heavy-bottomed pot you have at the ready will produce a similar result.
Provided by Food Network Kitchen
Time 45m
Yield 4-6
Number Of Ingredients 13
Steps:
- Wrap the sausage in a coil and place 2 skewers through the sausage to form an X. Heat the oil in a heavy pot over medium-high heat until hot. Brown the sausage, about 3 minutes per side, then transfer the sausage to a plate and remove the skewers.
- Add the onions and garlic to the pot and cook, stirring occasionally, until golden, about 8 minutes. Cut the squash into chunks and add to the pot along with the carrots, tomatoes with juice, apricots, 1 cup water, cumin, cinnamon, and some salt and pepper. Add the sausage back to the pot and cover. Cook until the vegetables are tender, about 25 minutes. Stir in the parsley and serve over couscous.
TAGINE OF LAMB & MERGUEZ SAUSAGES
A famous Moroccan casserole named after the clay dish it's cooked in and containing strong, fragrant flavours
Provided by John Torode
Categories Dinner, Main course
Time 4h35m
Number Of Ingredients 21
Steps:
- For the marinade, roast the spices in a dry pan for a couple mins until fragrant. Put remaining marinade ingredients in a blender and process to a smooth paste, then add the roast spices and blend again to combine. Place the lamb in a large bowl and pour over the marinade. Leave in the paste overnight, or for at least 2 hrs to absorb all the flavours.
- Heat oven to 160C/140C fan/gas 3. In a large roasting tin, big enough to fit the meat in one single layer, heat the oil and place over a high heat on the hob. Remove the meat from the marinade, wiping off and reserving any excess, then brown shanks on all sides in the hot oil.
- Add remaining marinade to the dish along with the carrots, onions and prunes, then pour in 1 litre water. Cover the dish tightly with foil and cook in a low oven for 3½-4 hrs until the meat is tender and falling away from the bone. Add the honey, lemon juice and seasoning and keep warm.
- If using, fry the sausages until cooked through, then add to the tagine. Serve the meat in a large bowl with the sauce spooned over, then scatter with the preserved lemons and mint, and serve the harissa on the side.
Nutrition Facts : Calories 852 calories, Fat 65 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 45 grams protein, Sodium 1.4 milligram of sodium
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