Pearl Barley Parsnip Preserved Lemon Tagine Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS



Chicken Tagine With Olives and Preserved Lemons image

This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

5 cloves garlic, finely chopped
1/4 teaspoon saffron threads, pulverized
1/2 teaspoon ground ginger
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
Salt and freshly ground black pepper
1 chicken, cut in 8 to 10 pieces
2 tablespoons extra virgin olive oil
3 medium onions, sliced thin
1 cinnamon stick
8 calamata olives, pitted and halved
8 cracked green olives, pitted and halved
1 large or 3 small preserved lemons (sold in specialty food shops)
1 cup chicken stock
Juice of 1/2 lemon
1 tablespoon chopped flat-leaf parsley

Steps:

  • Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
  • Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
  • Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
  • Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

Nutrition Facts : @context http, Calories 628, UnsaturatedFat 29 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 874 milligrams, Sugar 3 grams, TransFat 0 grams

STUFFED SQUASH WITH PRESERVED-LEMON GRAVY



Stuffed Squash With Preserved-Lemon Gravy image

Inspired by Moroccan tagine, this vegan holiday centerpiece is stuffed with dried fruit, barley, and fragrant spices. Serve for Thanksgiving dinner.

Provided by Joe Sevier

Time 2h10m

Yield 6-8 servings

Number Of Ingredients 20

¾ cup pitted green olives, plus ¼ cup brine
4 Tbsp. (or more) extra-virgin olive oil, divided
1 medium red onion, finely chopped
2 medium parsnips (about 9 oz.), peeled, finely chopped
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1 tsp. cumin seeds, crushed
1 tsp. ground ginger
¾ tsp. ground allspice
½ cup pearl barley
¾ cup dried figs, preferably Smyrna, halved, quartered if large
¼ cup dried apricots, sliced ¼" thick
1 (3½-4-lb.) kabocha or buttercup squash
1 cup walnuts
3 garlic cloves, finely grated
3 Tbsp. extra-virgin olive oil
2 Tbsp. preserved lemon paste (such as NY Shuk)
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
3 Tbsp. all-purpose flour
¼ cup dry white wine
1 bunch parsley and/or mint, coarsely chopped

Steps:

  • Heat a dry large skillet over high. Cook olives, shaking pan occasionally, until blistered and starting to char, about 2 minutes. Transfer to a medium bowl.
  • Heat 3 Tbsp. oil in same skillet and add red onion, parsnips, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until vegetables are charred and slightly softened, 7-9 minutes. Stir in cumin, ginger, and allspice and cook just until fragrant, about 30 seconds. Scrape vegetables into bowl with olives.
  • Toast barley in same skillet over medium heat (no need to add more oil), stirring often, until slightly darkened, about 1 minute. Stir in olive brine and cook until evaporated, about 30 seconds. Pour in 2 cups water, bring to a simmer, and cook, uncovered, until water is absorbed, 18-20 minutes (barley will not be fully cooked). Transfer barley to bowl with vegetables. Add figs and apricots and toss stuffing to combine. Do ahead: Stuffing can be made 3 days ahead. Cover and chill.
  • Place a rack in middle of oven; preheat to 375°F. Using a pairing knife, cut out a wide circle around squash stem to create a lid (like preparing a jack-o'-lantern); remove lid. Scrape seeds and strings from squash cavity and bottom of lid with a spoon. Place squash on a foil-lined rimmed baking sheet. Using a pastry brush or your hands, coat inside and outside of squash, including lid, with remaining 1 Tbsp. oil (you may need more for a larger squash).
  • Season inside and outside of squash with salt. Scoop stuffing into cavity, packing firmly. Replace lid, which should fit snugly. Place any additional stuffing in a ramekin or small baking dish and add ¼ cup water per 1 cup stuffing; cover with foil. Bake squash with any extra stuffing alongside until a knife slides easily through flesh, 70-80 minutes. Remove from oven.
  • Reduce oven temperature to 350°F. Toast walnuts on a small rimmed baking sheet, tossing halfway through, until golden brown, 6-8 minutes. Transfer to a plate and let cool, then coarsely chop.
  • Cook garlic, oil, preserved lemon paste, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium skillet over medium heat, stirring often, until oil is starting to sizzle gently and garlic is just beginning to brown around edges, about 2 minutes. Whisk in flour and cook, whisking, 30 seconds. Pour in wine, whisking to combine. Then gradually pour in 1½ cups water, whisking to combine. Bring to a simmer and cook, whisking occasionally, until gravy is thick enough to coat a spoon, about 5 minutes. Taste and season with more salt if needed.
  • Remove woody stem from top of squash (it should pull off easily) and cut squash into wedges. Using a large sturdy spatula, divide among plates or arrange on a platter and spoon any additional stuffing around. Drizzle gravy over and around, then top with walnuts and herbs.

More about "pearl barley parsnip preserved lemon tagine recipes"

PEARL BARLEY, PARSNIP & PRESERVED LEMON TAGINE RECIPE
Web Nov 12, 2023 1 onion, diced 3 cloves of garlic, minced 1 tsp ground cumin 1 tsp ground coriander
From recipes.net
Ratings 1
Category Vegetarian
Servings 1
See details


PEARL BARLEY, PARSNIP & PRESERVED LEMON TAGINE | RECIPE | TAGINE, …
Web Feb 18, 2019 - Make this colourful tagine as an easy veggie meal to feed a crowd. With pearl barley, parsnips and sweet potatoes, it's a great winter dish to fill you up ... With …
From pinterest.co.uk
See details


PEARL BARLEY, PARSNIP & PRESERVED LEMON TAGINE
Web May 16, 2018 - Make this colourful tagine as an easy veggie meal to feed a crowd. With pearl barley, parsnips and sweet potatoes, it's a great winter dish to fill you up
From pinterest.com
See details


PEARL BARLEY, PARSNIP & PRESERVED LEMON TAGINE RECIPE - BBC GOOD …
Web With pearl barley, parsnips and sweet potatoes, it's a great winter dish to fill you up ... Make this colourful tagine as an easy veggie meal to feed a crowd. With pearl barley, …
From bbcgoodfood.com
See details


HOW TO MAKE PRESERVED LEMONS (STEP-BY-STEP) - THE …
Web Apr 30, 2021 Transfer the lemons to a large bowl. Prepare ½ cup of kosher salt and 2 tablespoons of sugar. Open up the lemons at the top and stuff each with plenty of the salt and sugar mixture, then roll them around …
From themediterraneandish.com
See details


PEARL BARLEY, PARSNIP & PRESERVED LEMON TAGINE | RECIPE | TAGINE ...
Web Nov 2, 2017 - Make this colourful tagine as an easy veggie meal to feed a crowd. With pearl barley, parsnips and sweet potatoes, it's a great winter dish to fill you up. Nov 2, 2017 - …
From pinterest.com
See details


PEARL BARLEY, PARSNIP & PRESERVED LEMON TAGINE RECIPE - EAT YOUR …
Web Save this Pearl barley, parsnip & preserved lemon tagine recipe and more from BBC Good Food Magazine, November 2017: Christmas 2017 Issue to your own online …
From eatyourbooks.com
See details


SPICY POTATO TAGINE WITH PRESERVED LEMON AND OLIVES FOOD
Web 3 parsnips , cut into chunks: 3 carrots , cut into chunks: 2 preserved lemons , chopped: 200g pearl barley: 1l vegetable stock: 1 small pack parsley , leaves picked: 1 small pack …
From homeandrecipe.com
See details


PEARL BARLEY, PARSNIP & PRESERVED LEMON TAGINE
Web Heat the oil in a flameproof casserole dish. Add the onion and a pinch of salt, cook for 5 mins until beginning to colour and soften, then stir in the garlic and spices.
From readablerecipes.com
See details


YUMMY MUMMY: PEARL BARLEY, PARSNIP & PRESERVED LEMON TAGINE
Web Mar 10, 2021 Heat the oil in a casserole dish. Add onion and a pinch of salt, cook for 5 minutes until beginning to colour and soften, then stir in the garlic and spices. Cook for a …
From yummymummyrecipes.blogspot.com
See details


PEARL BARLEY AND PARSNIP TAGINE – COOKPILOT
Web Sep 22, 2023 3 parsnips; 3 carrots; 2 preserved lemons; 7 oz pearled barley; 4 cups vegetable broth; 1 pack parsley; 1 pack spearmint; 5 oz green olives; 1 lemon; ½ oz …
From cookpilot.com
See details


PEARL BARLEY, PARSNIP & PRESERVED LEMON TAGINE | STRANGER FOODS
Web Pour in the stock and some seasoning, bring to the boil, then reduce the heat and simmer for 45 mins or until the veg and barley are tender. Chop most of the mint and parsley …
From strangerfoods.org
See details


BEST MOROCCAN RECIPES - RECIPES.NET
Web Slow Cooker Chicken Tagine Recipe. Stew . Make-Ahead Moroccan Lamb Stew Recipe. Soup . Moroccan Harira Soup Recipe. Vegetarian ... Pearl Barley, Parsnip & Preserved Lemon Tagine Recipe. Vegetarian . Vegan Tagine Recipe. Keto Chicken . Chicken Tagine with Spiced Brussels Sprouts & Feta Recipe.
From recipes.net
See details


PEARL BARLEY & PRESERVED LEMON TAGINE | RED | COPY ME THAT
Web Pearl Barley & Preserved Lemon Tagine. bbcgoodfood.com Red. loading... X. Ingredients. 2 tbsp oil; 2 onions , sliced; ½ tsp turmeric; 1 tsp paprika; 2 tsp ras el hanout; 2 sweet …
From copymethat.com
See details


CHICKEN AND PRESERVED LEMON TAGINE RECIPE | DELICIOUS.
Web Method. Soak the saffron in a jug containing the hot stock for a few minutes. Meanwhile, heat the olive oil in a large deep-sided frying pan or casserole over a high heat and brown the chicken pieces for 2-3 minutes.
From deliciousmagazine.co.uk
See details


VEGAN POTATO, OLIVE AND PRESERVED LEMON TAGINE RECIPE
Web 5. Add the olives with the brine, preserved lemons, potatoes, bay leaf and vegetable stock. Turn the oven down to 190°C and place in the oven for 45 minutes or until cooked …
From greatbritishchefs.com
See details


PEARL BARLEY SOUP | RECIPETIN EATS
Web Sep 27, 2021 Rinse barley in a colander with cold tap water. Leave to drain for several minutes. Sauté veg 5 minutes: Heat olive oil in a pot over medium-high heat. Add onion, carrot, celery, swede, mushrooms and …
From recipetineats.com
See details


HOW TO COOK PEARL BARLEY - THE FORKED SPOON
Web Oct 4, 2021 Add the pearl barley, water, and salt to a slow cooker. Make sure enough water is added to fully cover the barley (you may need to add more than 3 cups). Cook on low heat for 6-8 hours. Once the barley …
From theforkedspoon.com
See details


TODAY’S RECIPE: PEARL BARLEY, PARSNIP & PRESERVED LEMON TAGINE
Web Nov 16, 2017 Catalog; For You; Scottish Daily Mail. TODAY’S RECIPE: Pearl barley, parsnip & preserved lemon tagine 2017-11-16 - . LOVELY flavours. Serves: 4. …
From pressreader.com
See details


LAMB TAGINE WITH APRICOTS & PRESERVED LEMON - SAVANNABEL
Web Jul 13, 2015 Stir in the chopped preserved lemon, followed by half of the chopped basil, mint and flat-leaf parsley. Use the remaining herbs for garnish, and serve. Sunday lunch …
From savannabel.com
See details


TODAY’S RECIPE: PEARL BARLEY, PARSNIP & PRESERVED LEMON TAGINE
Web Nov 16, 2017 Catalog; For You; Daily Mail. TODAY’S RECIPE: Pearl barley, parsnip & preserved lemon tagine 2017-11-16 - . LOVELY flavours. Serves: 4. Ingredient­s. 2 tbsp …
From pressreader.com
See details


Related Search