Potato Artichoke And Parsley Tagine Recipes

POTATO, ARTICHOKE AND PARSLEY TAGINE

Steps:

• Spray a deep 8- or 9-inch ovenproof casserole with nonstick cooking spray. You can grease with olive oil instead.
• Heat oil in a small saucepan over medium heat.
• Add the onion and parsley. Sauté until onion is translucent. Add the artichokes; heat through.
• In a bowl, combine the potatoes, breadcrumbs, eggs and garlic. Stir in onion mixture, cayenne and salt to taste. Transfer to casserole dish.
• Bake for 35 to 45 minutes, or until golden-brown and center is firm to the touch.

SAFFRON POTATO TAGINE

Steps:

• Cook the potatoes in boiling salted water for 8 - 10 minutes Drain and set aside.
• Heat oil in a casserole dish suitable for the stovetop and fry onions for 4 minutes Add garlic, spices, raisins and half the stock.
• Bring to boil and simmer for 5 minutes the stock should have reduced by about 50%.
• Add potatoes and remaining stock. Simmer for another 10 minutes until everything has warmed through and the sauce has thickened.
• Season if desired and stir in the fresh herbs. Serve with cous cous.

MOROCCAN TAGINE WITH OLIVES AND ARTICHOKE HEARTS

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.