TAGINE OF YAMS, CARROTS AND PRUNES
Succulent and syrupy just the thing to banish winter blues and transport you to the Moroccan shouks. Provides two of your five a day.
Provided by PinkCherryBlossom
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 200C / 400°F.
- Place olive oil and butter in a frying pan ar top safe casserole dish and heat.
- Cook onions for 5 minutes, remove half and set aside.
- Add potatoes and carrots, cook until lightly browned.
- Add prunes, cinnamon, ginger and honey. add stock and season if desired.
- Transfer to a lidded casserole dish (if not already using one). Cover and cook for 45 minutes.
- Stir in reserved onions and cook for a further 10 minutes.
- Stir through fresh herbs and serve with lots of cous cous or crusty bread.
Nutrition Facts : Calories 642.9, Fat 13.8, SaturatedFat 3.5, Cholesterol 7.6, Sodium 190.3, Carbohydrate 129.8, Fiber 18.2, Sugar 53.7, Protein 8.9
LAMB TAGINE WITH PRUNES, APRICOTS, AND VEGETABLES
Steps:
- Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces.
- Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bones and transfer to plate.
- Add remaining 1/2 tablespoon oil to the casserole and cook onion, stirring, until softened. Return meat and bones to pot. Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.
- Transfer the lamb to a clean plate and add any meat from lamb bones, discarding bones. Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.
- Add ginger, cinnamon, prunes, apricots, and squash, simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes. Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.
LAMB TAGINE WITH PRUNES, APRICOTS, AND VEGETABLES
Categories Ginger Lamb Braise High Fiber Dinner Dried Fruit Prune Apricot Lamb Chop Spice Saffron Root Vegetable Carrot Sweet Potato/Yam Fall Winter Cinnamon Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces.
- Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bones and transfer to plate.
- Add remaining 1/2 tablespoon oil to tagine and cook onion, stirring, until softened. Return meat and bones to pot.
- Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.
- Transfer lamb to a clean plate and add any meat from lamb bones, discarding bones.
- Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.
- Add ginger, cinnamon, prunes, apricots, and squash, then simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes.
- Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.
CHICKEN TAGINE WITH PRUNES AND OLIVES
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Dry chicken and season with salt and pepper. Heat a large, heavy skillet, preferably cast iron, to very hot. Add chicken (in batches if necessary) skin side down, and sear until skin is golden brown. Remove chicken when browned (do not turn it) and set aside.
- Discard all but a thin film of fat from the pan. Add onion and garlic and sauté on low until soft. Stir in paprika and cumin, cook about a minute and then add prunes, olives, stock and butter. Cook, stirring, about 5 minutes. Season with salt and pepper. Transfer contents of pan to a 12- to 14-inch tagine, sauté pan or casserole. Place chicken on top, skin side up.
- Cover and cook on medium-low heat about 40 minutes, until chicken is cooked through. Serve immediately or set aside to be reheated. To serve, scatter lemon zest and mint over the chicken, squeeze juice of the lemon on top and bring tagine to the table covered.
Nutrition Facts : @context http, Calories 690, UnsaturatedFat 29 grams, Carbohydrate 25 grams, Fat 46 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 855 milligrams, Sugar 13 grams, TransFat 0 grams
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