Moroccan Beef Or Lamb Tagine With Artichokes Olives And Preserved Lemon Recipes

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MOROCCAN LAMB OR BEEF TAGINE WITH PEAS AND ARTICHOKES RECIPE



Moroccan Lamb or Beef Tagine With Peas and Artichokes Recipe image

This classic Moroccan recipe for beef or lamb tagine with peas and artichoke bottoms is perfect for a chilly fall evening meal

Provided by Christine Benlafquih

Categories     Dinner     Entree

Time 1h30m

Yield 6

Number Of Ingredients 14

1 lb. lamb or beef, cut into 2" to 3" pieces
1 medium onion, chopped (plus one more onion, sliced if cooking in a tagine)
3 cloves garlic , finely chopped or pressed
2 teaspoons kosher salt
2 teaspoons ginger
1 teaspoon pepper
1 teaspoon turmeric
1/4 teaspoon saffron threads
2 tablespoons fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
1/2 cup olive oil
1 lb. peas
1 lb. artichokes, trimmed
1 preserved lemon, optional

Steps:

  • Gather the ingredients.
  • Combine meat, onions, garlic, olive oil, parsley, cilantro, and spices (except for the saffron) in a pressure cooker or wide, heavy-bottomed pot. Cook over medium to medium-high heat, uncovered, for about 10 minutes, stirring several times to turn meat and brown it on all sides.
  • Add about 3 cups of water, cover, and increase heat to high until pressure is achieved or liquids boil. Reduce heat to medium and cook with pressure for 25 minutes (or simmer conventionally for 40 to 60 minutes).
  • Add peas, artichokes, and saffron. If liquids are not level with vegetables, add a little more water. Cover, bring back to pressure and cook for 12 to 15 minutes (or simmer for 25 to 30 minutes) until vegetables are tender. Check seasoning and If necessary, reduce liquids until a rich sauce has formed.
  • Serve with Moroccan bread for scooping up meat and vegetables.
  • Gather the ingredients.
  • If using freshly shelled peas, parboil for several minutes; drain, and set aside.
  • Coat base of tagine with a little olive oil. Slice an additional onion into rings and distribute rings on bottom of tagine.
  • In a bowl, mix meat with remaining olive oil, chopped onion, garlic, spices, and chopped cilantro and place over sliced onions. Add mixture to the tagine, taking care to arrange meat in middle.
  • Surround meat with peas, then arrange artichokes all around.
  • Swirl about 2 1/2 cups of water in bowl used for meat to "rinse" spices from sides of bowl, and add to tagine. Add a little more water if necessary to barely cover the peas.
  • Close tagine and place over medium-low heat. (A diffuser is necessary if cooking over an electric burner and recommended for other heat sources as well.) Stay patient while tagine reaches a simmer-it could take some time. Once liquids have reached a simmer, continue cooking tagine for about 3 hours, checking liquids once or twice in the last hour of cooking and adding a little bit more water only if you feel it's necessary.
  • The tagine is done when you can easily break meat apart with fingers. If necessary, continue simmering uncovered to reduce sauce.
  • Garnish as desired with strips of preserved lemon. Serve dish directly from tagine with Moroccan bread on the side for scooping up meat and veggies.

Nutrition Facts : Calories 498 kcal, Carbohydrate 24 g, Cholesterol 73 mg, Fiber 9 g, Protein 25 g, SaturatedFat 9 g, Sodium 524 mg, Sugar 6 g, Fat 34 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

MOROCCAN TAGINE WITH OLIVES AND ARTICHOKE HEARTS



Moroccan Tagine with Olives and Artichoke Hearts image

A delicious Moroccan stew that can be served over couscous or saffron rice. This dish can also be made vegetarian by omitting the chicken.

Provided by Alexia Patramanis

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil
2 skinless, boneless chicken breast halves - cut into chunks
½ onion, chopped
3 cloves garlic, minced
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can vegetable broth
1 (14 ounce) can quartered artichoke hearts, drained
1 carrot, peeled and chopped
½ cup sliced Mediterranean black olives
1 tablespoon white sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground coriander
1 pinch cayenne pepper

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook and stir chicken, onion, and garlic in hot oil until the chicken is no longer pink in the center, about 15 minutes.
  • Stir garbanzo beans, diced tomatoes with juice, vegetable broth, artichoke hearts, carrot, olives, sugar, lemon juice, salt, coriander, and cayenne pepper into the chicken mixture; bring to a boil, reduce heat to low, and simmer until vegetables are tender, about 30 minutes.

Nutrition Facts : Calories 229.1 calories, Carbohydrate 31.2 g, Cholesterol 20.3 mg, Fat 5.4 g, Fiber 6.7 g, Protein 14.1 g, SaturatedFat 0.8 g, Sodium 1219.7 mg, Sugar 6.1 g

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