he lemon juice & spices.
Tagine:
Cut the fish into
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.
ins or until browned. Add Moroccan spice mix; cook and stir
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
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.
Preheat oven to 350\u00b0F. Toss lamb in flour, shaking off excess.
Heat olive oil in a heavy-bottomed Dutch oven over high heat. Working in batches, cook lamb for 3-5 mins, until browned. Return all of lamb to pan along with Moroccan seasoning, squash, chickpeas, chicken stock, lemon zest and lemon juice. Bring to a boil, cover and transfer to oven to braise for 1 hour, stirring occasionally, until lamb is very tender.
Sprinkle with mint and serve with toasted Turkish bread.
eserve the marinade. In a tagine over medium-high heat, warm