Merguez And Butternut Tagine Recipes

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CHICKEN AND MERGUEZ TAGINE



Chicken and Merguez Tagine image

Provided by Marc Murphy

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 26

1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1/4 cup olive oil
2 large or 3 medium carrots, cut crosswise into 1/2-inch-thick coins
1 large yellow onion, halved and cut into 1/4-inch-thick slices
One 15.5-ounce can chickpeas, drained
1 pound merguez sausage, cut into 2-inch pieces
4 cloves garlic, minced
1 1/2 cups unsalted chicken broth, heated, or more as needed
1/2 cup pitted green olives
1/2 preserved lemon, skin only, julienned
2 cups couscous
1/2 cup raisins
3 tablespoon extra-virgin olive oil
1 teaspoon ground turmeric
1/2 teaspoon kosher salt
2 cups chicken or vegetable broth
1/2 cup toasted almond slices
2 tablespoons chopped fresh parsley

Steps:

  • For the spice mix: In a small bowl, add the cumin, paprika, turmeric, coriander, ginger, cayenne and cinnamon. Stir to combine and set aside.
  • For the tagine: Sprinkle the chicken with salt and pepper and set aside. Heat 2 tablespoons olive oil in a large nonstick saute pan over medium-high heat until hot, then add the chicken, skin-side down, and sear until browned on both sides, 5 to 7 minutes per side.
  • Meanwhile, place a large, family-sized cast-iron tagine on a low heat and add the remaining 2 tablespoons olive oil plus the spice mix. Cook until the spices have bloomed and the oil is hot, 2 to 3 minutes, then add the carrots and onions and allow them to slightly soften, about 3 minutes. Add the chickpeas, sausage, garlic and seared chicken. Carefully add the chicken stock and bring to a boil. Nestle in the olives and preserved lemon, then lower the heat and cover the tagine. Continue cooking over low heat for about 1 hour. Add more chicken broth slowly if needed (see Cook's Note).
  • For the couscous: Meanwhile, in a large metal bowl add the couscous, raisins, olive oil, turmeric and salt and mix together.
  • Bring the broth to a boil, then add to the couscous until it is covered and the liquid is a little more than 1/2 inch above the couscous. Cover with plastic wrap and let sit until the liquid is absorbed, preferably in a warm part of the kitchen, 10 to 15 minutes.
  • Pour the couscous onto a very large platter. Remove the chicken from the tagine to a work surface. Pour the vegetables from the tagine around the couscous. Put the chicken on top of the vegetables and garnish the whole platter with the toasted almonds and parsley.

TAGINE OF LAMB & MERGUEZ SAUSAGES



Tagine of lamb & merguez sausages image

A famous Moroccan casserole named after the clay dish it's cooked in and containing strong, fragrant flavours

Provided by John Torode

Categories     Dinner, Main course

Time 4h35m

Number Of Ingredients 21

1 tbsp each ground cumin, paprika and turmeric
1 tsp hot chilli powder
2 large red onions , roughly chopped
3 garlic cloves
thumb-sized piece ginger , roughly chopped
200ml/ 7fl oz olive oil
200ml/ 7fl oz lemon juice (about 4 lemons)
1 tbsp honey
large handful flat-leaf parsley , roughly chopped
large handful coriander , roughly chopped
6 lamb shanks or a 1kg/2lb 4oz piece lamb or mutton shoulder (if using shoulder ask the butcher to cut it into 10cm chunks on the bone)
4 tbsp olive oil
2 carrots , sliced
2 red onions , sliced
12 dried prunes
1 tbsp honey
juice ½ lemon
8 merguez sausages (optional)
2 preserved lemons , homemade (see recipe below) or bought, pulp scooped out, rinsed and finely sliced
2 mint sprigs, to serve
harissa , to serve (see recipe below)

Steps:

  • For the marinade, roast the spices in a dry pan for a couple mins until fragrant. Put remaining marinade ingredients in a blender and process to a smooth paste, then add the roast spices and blend again to combine. Place the lamb in a large bowl and pour over the marinade. Leave in the paste overnight, or for at least 2 hrs to absorb all the flavours.
  • Heat oven to 160C/140C fan/gas 3. In a large roasting tin, big enough to fit the meat in one single layer, heat the oil and place over a high heat on the hob. Remove the meat from the marinade, wiping off and reserving any excess, then brown shanks on all sides in the hot oil.
  • Add remaining marinade to the dish along with the carrots, onions and prunes, then pour in 1 litre water. Cover the dish tightly with foil and cook in a low oven for 3½-4 hrs until the meat is tender and falling away from the bone. Add the honey, lemon juice and seasoning and keep warm.
  • If using, fry the sausages until cooked through, then add to the tagine. Serve the meat in a large bowl with the sauce spooned over, then scatter with the preserved lemons and mint, and serve the harissa on the side.

Nutrition Facts : Calories 852 calories, Fat 65 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 45 grams protein, Sodium 1.4 milligram of sodium

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