n a medium or large tagine. Stir to mix all the
ow heat in a large tagine. Heat the onion & garlic for
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
he lemon juice & spices.
Tagine:
Cut the fish into
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.
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.
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.
large dutch oven (or tagine cooking pot, if you have
he top.
NOTE: Moroccan Seasoning recipe#141053 is a good substitute
eserve the marinade. In a tagine over medium-high heat, warm
f couscous and onion jam (recipe follows).
Onion Jam: Saute
edium-low heat in a tagine. Brown the beef & onion for
ukka. Cook, stirring frequently, until tagine thickens, about 15 minutes.