Moroccan Tagine Of Vegetables Recipes

MOROCCAN VEGETABLE CHICKEN TAGINE

Moroccan Vegetable Chicken Tagine image

Take a trip to Morocco with this rich, exotic dish. A tagine is a North African slow-cooked stew named after the pot it's cooked in.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 8h15m

Yield 6 servings.

Number Of Ingredients 19

Ingredients

1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
2 medium red potatoes, cut into 1-inch cubes
1 medium sweet potato, peeled and cut into 1-inch cubes
1 large onion, halved and sliced
2 garlic cloves, minced
6 chicken leg quarters, skin removed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup dried apricots, chopped
1/2 cup dried cranberries, chopped
2 tablespoons all-purpose flour
1 can (14-3/4 ounces) reduced-sodium chicken broth
1/4 cup chili sauce
1 tablespoon minced fresh gingerroot
1 teaspoon curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
Hot cooked couscous, optional

Steps:

In a 6-qt. slow cooker, combine the squash, potatoes, onion and garlic. Sprinkle chicken with salt and pepper; place over vegetables. Top with apricots and cranberries., In a small bowl, combine flour and broth until smooth. Stir in the chili sauce, ginger, curry, cinnamon and cumin. Pour over chicken. Cover and cook on low for 7-8 hours or until chicken and vegetables are tender., Stir in garbanzo beans; cover and cook for 30 minutes or until heated through. Serve with couscous if desired.

Nutrition Facts : Calories 473 calories, Fat 10g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 733mg sodium, Carbohydrate 65g carbohydrate (24g sugars, Fiber 12g fiber), Protein 34g protein.

MOROCCAN TAGINE OF VEGETABLES

Moroccan Tagine of Vegetables image

If you don't have a tagine, use an oven-proof 8-cup capacity casserole with lid. From Madhur Jaffrey's World Vegetarian.

Provided by ratherbeswimmin

Categories Potato

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 medium zucchini, cut into 1/8-inch thick rounds
4 medium carrots, cut into 1/8-inch thick rounds
1 1/2 teaspoons finely chopped garlic, divided
1 1/2 teaspoons ground cumin, divided
1 1/2 teaspoons paprika, divided
2 tablespoons finely chopped fresh cilantro, divided
4 tablespoons finely chopped fresh parsley, divided
1 1/2 teaspoons salt, divided
fresh ground black pepper
10 ounces red potatoes, peeled and cut into 1/8-inch thick rounds
6 cups shredded green cabbage
1 large onion, cut into 1/8-inch rounds
2 large tomatoes, cut into 1/4-inch rounds
1 medium green pepper, seeded and cut into 1/4-inch rounds
1/4 cup olive oil

Steps:

Place oven rack in middle of oven; preheat to 350°.
Arrange zucchini in a single, slightly overlapping layer at the bottom of an ovenproof dish.
Arrange the carrots, in a slightly overlapping fashion over the zucchini.
Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste.
Place potatoes in a single overlapping layer on top of carrots; sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt, and pepper.
Spread cabbage on top of the potatoes.
Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste.
Carefully arrange onion rounds in a single overlapping layer over the cabbage (some onion rings may come apart, but try to maintain their shape as best you can).
Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste.
Arrange tomatos in a single overlapping layer over the onion slices.
Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste.
Finally, place the green peppers in an overlapping layer over the top.
Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste.
Evenly pour the oil and 1/2 cup water over the vegetables.
Cover and bake for 50-60 minutes.
During the last 20 minutes, baste frequently with the juices accumlated at the bottom (a bulb baster is ideal); baste 3-4 times during the last 20 minutes, covering the dish each time you put if back in the oven.

Nutrition Facts : Calories 188.4, Fat 9.8, SaturatedFat 1.4, Sodium 638.7, Carbohydrate 24.3, Fiber 6, Sugar 9.2, Protein 4.3

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