he lemon juice & spices.
Tagine:
Cut the fish into
he top.
NOTE: Moroccan Seasoning recipe#141053 is a good substitute
n a medium or large tagine. Stir to mix all the
ow heat in a large tagine. Heat the onion & garlic for
Set aside.
In the tagine cooking vessel (or a broad
arge heavy-bottomed pot or tagine (a Moroccan cooking vessel) over high
Heat the olive oil over medium-low heat in a tagine. Add the garlic, onion & chicken then brown until no longer pink.
Pour in the broth & lemon juice then stir in the parsley, cilantro and spices. Cook covered until the chicken is thoroughly done (roughly 60 minutes).
Break eggs into a bowl & whisk. Pour the egg mixture over the chicken & cook for another 10-15 minutes. Serve hot.
Heat the olive oil in a tagine over medium heat. Add the onion & beef, brown on all sides.
Pour the diced tomatoes into the tagine with the water. Add the bouillon, parsley, cilantro, & spices, stir until well blended. Cover with the lid & cook for 30 minutes over medium-low heat.
Sprinkle the peeled potato strips with pepper & paprika then add to the tagine along with the peppers. Cover with the lid & cook on low heat for an hour.
Check to see if the potatoes are tender. If not, recover & cook for additional 30 minutes.
00b0F Place tomato halves in tagine or in baking dish. Brush
ins or until browned. Add Moroccan spice mix; cook and stir
n the bottom of the tagine and gently colour the onion
n a large pot or tagine. Layer onion rings, carrot matchsticks
Heat half the oil in a tagine over medium heat. Add the onions, garlic, parsley, & cilantro to the oil. Cook the onion & herbs for 5 minutes.
Add the bouillon cube, spices, tomato, & the rest of the oil to the onion mixture & continue to cook on low heat for 10 minutes.
Before adding the potatoes sprinkle them with paprika & pepper. Then place the water, potatoes, olives, & lemon into the tagine. Cover & cook over low heat for 1 hour.
large Dutch oven or Moroccan tagine over medium heat. Add onions
Place all the ingredients into the pressure cooker or regular pot.
Cook for 8 minutes after the pressure cooker begins to hiss. Release the pressure, open the lid & stir. Add more water if needed then cover. Cook for an additional 5 minutes.
Note: When using a regular pot the cook time should be around 25 minutes.
In Morocco, this tagine is served with thick bread to scoop up the lentils & chicken.
o combine.
Serve the tagine with couscous and lemon wedges
nd separate grains.
Serve tagine with couscous. Sprinkle with fresh
n cilantro.
Serve fish tagine with couscous.
ring and the vegetable tagine in the centre, sprinkled with
Mix the onion, parsley, spices, & beef together. Form into 1 inch balls, flatten & then brown in oil. When done, remove from the heat & cover.
Drain about half the juice from the diced tomatoes & place into a sauce pan. Add the tomato sauce, onion, garlic, parsley, olive oil & spices. Simmer, uncovered for 20 minutes or until the sauce has thickened.
Add the meatballs to the sauce & continue cooking together for another 5-10 minutes.
Serve with Moroccan bread to soak up the sauce. It is also great served over pasta.