Moroccan Tagine Of Vegetables Recipes
MOROCCAN VEGETABLE CHICKEN TAGINE
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
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
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
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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