Other

Tajine, a Moroccan aroma.


The chicken should be marinated for two hours in the following mixture: 1 tablespoon olive oil, salt, freshly ground pink pepper, dried greens (basil, thyme, bay leaf, tarragon), curry and ginger (optional). I cooked in two dishes. of clay. In one I put the vegetables and citrus fruits (pineapple and dates) and in another separate Romanian bowl the 10 pieces of upper legs. Specifically, that's why I put 1 box of tomatoes in my own juice.

After the chicken is marinated, grease the base of the clay pot with a tablespoon of olive oil and add in layers slices of celery, parsnips, potatoes, carrots, red onions, garlic (I put the whole cloves of garlic), 6 dates, 1 box of pineapple pieces, over which you sprinkle from time to time the paprika.

I put the 2 tablespoons of lemon juice over the bowl with the upper chicken legs. They will be put in the already hot oven and left on medium to high heat for 30 minutes and another 45 minutes on low heat. I cooked the vegetables separately and the meat separately, after which I combined them to serve.

I can tell you that this Moroccan flavor turned out to be a delight. Don't be surprised in one of the plates, but one of my boys also wanted pasta, so I boiled pasta for him and served it with vegetables and pasta. He was super excited about the combination and told us that these tagines can also be made with pasta. My boy who would eat pasta on sendvich as well. Try this Moroccan dish, you won't be sorry, it's very good.

Good appetite !!!


Moroccan style stuffed artichoke

The artichoke thus cleaned is boiled.

Separately take 500 g of minced chicken, 2 tablespoons grated carrots, 2 tablespoons grated and squeezed onions, 1 tablespoon chopped parsley, 1/2 teaspoon ground coriander, 1 tablespoon grated and squeezed raw potatoes. Add nutmeg, cinnamon, salt, black pepper and a little turmeric and mix everything together. With this filling, the angina is filled and given through flour and beaten egg. Then fry.

Separately cut two onions and three cloves of garlic. Put to harden with 4 tablespoons of olive oil with rosemary, thyme and sage. Add a teaspoon of turmeric and two slices of celery cut celery. Pour the basic vegetable or chicken soup about 5 cm into the pot, add two bay leaves and a few black peppercorns. In the absence of a basic soup, water also works. Boil for a few minutes to intertwine the arms and then add the stuffed and fried artichokes. Place a few slices of lemon on top with the peel.

Place a crumpled baking sheet on top of the pot, watered and then spread over the pot. Leave on low heat for about 40 minutes.

Remove and serve with a little freshly sprinkled olive oil on top.


Traditional recipes from Morocco

wash and clean the meat, cut the breasts in half, the carrot into large slices, the leek into large slices, the pepper into large strips.


Tajine, kitchen utensils or food?

The tagines in Moroccan cuisine consist of dishes that are cooked slowly, at low temperatures, the result being a stew with pieces of tender meat, spicy vegetables and sauce. This dish comes from North Africa, from Berber, the name tagine comes from the dishes in which this recipe is prepared. Vessel or preparation

Below is the recipe prepared by me in the bowl received as a gift from AA, AUTHOR IN THIS BLOG (Chicken recipe with vegetables)

Chicken tagine with vegetables

ingredients

4 upper chicken legs
2 tablespoons olive oil
2 potatoes
1 onion
1 parsnip
4 cloves of garlic
2 carrots
salt, pepper, dried greens (basil, thyme, bay leaf)
1 teaspoon curry powder
1 teaspoon ginger (optional)
1 teaspoon of paprika
2 tablespoons lemon juice
optional: a few dates and raisins.

Method of preparation

The chicken should be marinated for two hours in the following mixture: a tablespoon of olive oil, salt, pepper, dried greens (basil, thyme, bay leaf), curry and ginger (optional).
After the chicken is marinated, grease the base of the clay pot with a tablespoon of olive oil and add in layers slices of parsnips, potatoes, carrots, onions, garlic (plus dates and raisins, if you like) and sprinkle over. from time to time paprika. Put the chicken pieces and the two tablespoons of lemon juice on top.
Put it in the oven and let it simmer over medium heat for 30 minutes and another 45 minutes on low heat.

Morocco


Ingredients for Moroccan Tajina with lamb and vegetables

  • FOR TAJINA:
  • 350 g lamb, cut into cubes
  • Two bell peppers
  • A zucchini
  • A red onion
  • 10-12 cherry tomatoes
  • 2 tablespoons peeled pistachios
  • 2 tablespoons dried apricots, chopped
  • 2 tablespoons olive oil (or if you have argan oil for cooking, even better!)
  • A lemon preserved in brine
  • A teaspoon of harissa pasta
  • A tablespoon of pomegranate concentrate
  • A teaspoon of ras-el-hanout spice mix
  • FOR SERVICE:
  • 4 small glues (or 2 normal)
  • 1 tablespoon pomegranate concentrate
  • 1 tablespoon olive oil
  • Zataar spice mix

How do we prepare the Moroccan tagine recipe?

Before we begin, a little parenthesis about the more special ingredients:

Harissa is a hot pepper paste with rose petals and has a slightly smoky taste. If you have nowhere to buy such a thing, you can add to the tagina some hot peppers, a drop of paprika and a few cloves of garlic, instead of.
Ras-el-hanout is a mix of traditional Moroccan spices. It usually contains: cumin, coriander, cinnamon, black or pink pepper, turmeric and cardamom.
Pomegranate concentrate (pomegranate molasses) is a syrup obtained by boiling pomegranate juice with sugar and lemon.
Zataar is a mix of Egyptian spices, it can be easily prepared at home: 3 teaspoons sesame seeds, 1 teaspoon sumac, 1 teaspoon dried thyme, 1 teaspoon dried marjoram)
Preserved lemons are also traditional in Morocco. Whole or quartered lemons, peeled, are pickled in brine with saffron and black cumin seeds. This pickle can also be prepared at home, it takes about three weeks until it is ready to use)

And now my favorite part: I left the tagine alone for two hours, during which time I enjoyed a glass of wine and rubbed mint on Facebook.

Moroccan tagine with lamb and vegetables recipe step by step

When I saw that the tagine was almost ready, I put the sticks on a pizza tray, greased them with olive oil mixed with pomegranate concentrate (using a silicone cake brush), sprinkled them with zataar and I put it in the oven for 5 minutes to brown. I took them out of the fixed oven when I also took the tagine off the heat. Good appetite!

The average jury score for this recipe is 9.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Moroccan Tajina with lamb and vegetables step by step recipe


Tajine, the flavors of Morocco at everyone's fingertips

Tajine is a Moroccan dish that is easy to cook, apparently unpretentious and that gives free rein to the imagination in terms of combinations of ingredients. An exotic stew, with which you will surely impress your family and friends.

Tajine or tagine is found in kitchens in North Africa, Algeria, Morocco and Tunisia. The name of the dish comes from the special clay pot in which the food is cooked.

In Moroccan cuisine, tajine is a stew cooked over low heat, resulting in a tender meat with spicy vegetables and sauce. This stew must be boiled over low heat in a covered clay pot.

The meat used for tagine should not be too pretentious, it can be pieces of lamb, chicken, pork or beef, you can also use fish or minced meat (meatballs). Moroccans use a lot of lamb or chicken and combine it with a variety of ingredients: olives, quince, apples, pears, apricots, raisins, plums, dates, nuts, along with fresh lemons, with or without honey, with or without spices.

The traditional spices used for tagine are: cinnamon, saffron, ginger, turmeric, cumin, paprika, pepper. Other ingredients can be: vegetables, roots, you can give a Mediterranean, French flavor, there is enough freedom in combinations, so as to satisfy all tastes. Tajine can be prepared only from vegetables, it is not a typical recipe, but for vegetarians or those who fast it can be a good choice.
Below we present a tagine suggestion, you can adapt it to your tastes, adding or replacing ingredients and spices.

Chicken tagine with vegetables

ingredients

4 upper chicken legs
2 tablespoons olive oil
2 potatoes
1 onion
1 parsnip
4 cloves of garlic
2 carrots
salt, pepper, dried greens (basil, thyme, bay leaf)
1 teaspoon curry powder
1 teaspoon ginger (optional)
1 teaspoon of paprika
2 tablespoons lemon juice
optional: a few dates and raisins.

Method of preparation

The chicken should be marinated for two hours in the following mixture: a tablespoon of olive oil, salt, pepper, dried greens (basil, thyme, bay leaf), curry and ginger (optional).
After the chicken is marinated, grease the base of the clay pot with a tablespoon of olive oil and add in layers slices of parsnips, potatoes, carrots, onions, garlic (plus dates and raisins, if you like) and sprinkle over. from time to time paprika. Put the chicken pieces and the two tablespoons of lemon juice on top.
Put it in the oven and let it simmer over medium heat for 30 minutes and another 45 minutes on low heat.

Starting from the above information and from the recipe we propose, you can prepare various types of tajine, exactly to your taste.