Moroccan Tagine With Harissa Recipes
CHICKEN AND CHICKPEA TAGINE WITH APRICOTS AND HARISSA SAUCE
Steps:
- Preheat oven to 400 degrees F.
- Heat canola oil in a large Dutch oven or a tagine over high heat. Season chicken with salt and pepper on both sides and place in the hot pan, skin side down, in batches if needed; cook until golden brown. Turn the thighs over and cook for 2 minutes longer. Remove chicken to a plate.
- Remove all but 2 tablespoons of the oil from the pan then add the olive oil and heat over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the ras al-hanut and cook another 30 seconds. Add the saffron with the soaking liquid, cinnamon stick, tomatoes, chickpeas, and apricots and bring to a simmer. Nestle the chicken into the mixture and bring to a simmer. Cover and cook on the stovetop or in the oven for 35 to 40 minutes or until the chicken is tender. Do not remove the lid to check on the chicken until this time. Garnish each serving with a dollop of Harissa Sauce, parsley and cilantro.
- Whisk all ingredients together in a small bowl and let stand at least 30 minutes in the refrigerator before serving.
HARISSA COUSCOUS
This couscous makes a delicious accompaniment to lamb tagine and any other Moroccan style spicy dish
Provided by Mary Cadogan
Categories Side dish
Time 10m
Yield Serves 10, as a side
Number Of Ingredients 8
Steps:
- Tip couscous into a heatproof bowl. Add a spring onions, mint and cherry tomatoes.
- Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.
Nutrition Facts : Calories 195 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.13 milligram of sodium
MOROCCAN CHICKEN TAGINE
I have adapted the best of three other Moroccan chicken recipes (primarily the Million Dollar Chicken) to produce this one. The main difference is it uses more authentic ingredients like harissa paste, onions and chick peas. This is now one of my favourite dishes. TIP: Harissa pastes come in different strengths - if using from a jar, use 2 to 3 tablespoons (or more if you like it spicier). If using it from a tube, it's concentrated, and you might want to use less (I found this out the hard way!)
Provided by Baz231
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat tagine, pan or wok over medium high heat, add almonds and dry fry until golden brown. Remove and set aside.
- Heat oil in same pan, then add garlic and onion and saute over low heat for 5 minutes.
- Chop chicken into 2 cm chunks, add to pan and cook for 10 minutes or so, turning regularly until browned on all sides.
- Meanwhile mix together harissa paste, water, currants, honey, cumin and cinnamon.
- Add mixture to chicken and mix well.
- Add chick peas, tomatoes (cut into sixths or eighths) and olives, if using. Mix well.
- Reduce heat to low, cover and cook.
- Cook for 20 minutes, stirring occasionally.
- Add more water if necessary, or if too wet, remove lid and reduce.
- Serve over couscous (preferably) or rice.
- Top with browned chopped almonds.
Nutrition Facts : Calories 617.1, Fat 16.2, SaturatedFat 2.9, Cholesterol 166, Sodium 485.1, Carbohydrate 65.9, Fiber 8.8, Sugar 10.9, Protein 51.5
MOROCCAN FISH TAGINE
This delicious healthy dish common to North Africa, particularly Morocco, is one of my favorites when entertaining guests. The wonderful spices blended with fresh vegetables and fish is a crowd pleaser. The fish is marinated in a chermoula sauce to soak up all the wonderful spices prior to cooking. This dish is prepared in a traditional method in a ceramic tagine, but can be prepared in a heavy lidded pot. This dish as it cooks emits some of the most wonderful smells throughout the house. Serve with couscous or rice and crusty bread to mop up all the wonderful sauce!
Provided by winechef
Time 3h50m
Yield 6
Number Of Ingredients 18
Steps:
- Mix 1/2 cup olive oil, 1/2 cup cilantro, parsley, lemon juice, garlic, paprika, ginger, cumin, salt, and saffron in a large glass or ceramic bowl. Add cod and mix well. Cover and marinate in the refrigerator for 2 hours.
- Heat 1 tablespoon olive oil in a large pot or tagine. Layer onion rings, carrot matchsticks, and potato slices in the pot in that order. Remove cod from marinade and spread evenly over potatoes. Cover cod with green bell pepper rings and tomato strips. Sprinkle 1/4 cup cilantro on top. Pour marinade over cilantro.
- Cover pot tightly and cook over low heat until potatoes are tender and cod flakes easily with a fork, about 1 hour.
Nutrition Facts : Calories 368.1 calories, Carbohydrate 22 g, Cholesterol 40.9 mg, Fat 21.4 g, Fiber 4.2 g, Protein 23.1 g, SaturatedFat 3 g, Sodium 289.4 mg, Sugar 5 g
MOROCCAN TAGINE WITH HARISSA
Steps:
- Heat half the oil in a large saucepan. Add the red and white onions, turmeric, cumin, coriander, cinnamon, and chile and cook gently for 10 minutes until the onions are softened and translucent. Stir in the tomatoes and tomato paste and cook for 10 minutes. Add the apricots, raisins, olives, potato, and carrots. Continue cooking slowly for about 45 minutes, until the carrots are tender. Heat the remaining oil in a wok or skillet, add teh cabbage, and stir-fry until just starting to soften. Add to the saucepan, then add the cooked chickpeas and bring to a boil. Stir in the parsley and cilantro and season with salt and pepper to taste.
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10 CLASSIC MOROCCAN TAGINE RECIPES THAT YOU HAVE TO TRY
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- Chicken With Preserved Lemon and Olives. This dish is one that you'll return to making time and again, and that's exactly what Moroccans themselves do whether cooking a weekday meal for their own families or preparing a larger spread of food to serve to guests.
- Lamb or Beef With Prunes. Even if you don't normally think to reach for prunes at the grocery store, you'll definitely want to add them to your shopping list so that you can try this fabulous dish.
- Chicken and Apricot Tagine. Here's another sweet-and-savory combo that is sure to please the palate of even picky eaters. Chicken is slowly cooked until tender with onions, garlic, saffron, ginger, and cinnamon and then topped with dried apricots that have been poached in syrup.
- Classic Fish Tagine With Chermoula and Vegetables. A zesty Moroccan marinade called chermoula tagra is used in place of cooking in a tagine. Continue to 5 of 10 below.
- Moroccan Meatball Tagine in Tomato Sauce. If you've been hesitant to dig into a tagine the Moroccan way—with a chunk of crusty bread for dipping—this comfort food favorite might just compel you to do so.
- Vegetarian Chickpea and Carrot Tagine. This easy tagine with chickpeas and carrots never fails to elicit compliments. Picquantly seasoned with a touch of sweetness from cinnamon and honey, you'll find it's the perfect vegetarian entrée or side dish.
- Chicken, Lamb, or Beef Tagine With Peas and Artichokes. Veggie-laden tagines are the Moroccan equivalent of a one-pot meal or stew. In the winter months, peas and artichokes are in season, and they are often paired in dishes such as this one.
- Berber Tagine With Vegetables. Lamb or beef is hidden under a conical arrangement of seasonal veggies in this impressive everyday Berber-style dish. Be sure to use a clay tagine to add earthy, satisfying flavor to that provided by preserved lemon, olives, and generous Moroccan seasonings.
- Merguez Sausage and Egg Tagine. Humble eggs conquer the main-dish status when cooked with onions, tomatoes, and spicy merguez sausage. A dusting of salt, pepper, and cumin usually suffices for seasoning, but those who prefer things a bit more fiery will find that harissa works as the perfect condiment.
- Tagine of Shrimp in Tomato Sauce. Tomato sauce forms the base for a scrumptious seafood tagine of shrimp. Tradition is, of course, to eat communally from the tagine using pieces of Moroccan bread in lieu of a fork, but for this particular dish, you might prefer to serve it over a bed of rice or pasta.
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