Moroccan Tagine With Olives And Artichoke Hearts Recipes

FISH TAGINE WITH OLIVES (MOROCCAN STEW)

Steps:

• Peel the potatoes & cut them into strips, about the size of a large french fry. Put them into a bowl & rinse. Then sprinkle paprika over the potatoes, turning them several times to make sure they are all covered.
• Place the tomato sauce, olive oil, water, tomato, onions, & spices in a medium or large tagine. Stir to mix all the ingredients, then lay the potatoes on top of the sauce. Cover & cook on low heat for 30 minutes.
• While the potatoes are cooking, mix the ingredients of the charmoula in a small bowl. Place the fillets into a shallow bowl or dish, pour half the mixture over top of the fish & let it marinate for 30 minutes.
• Boil the olives in a small sauce pan of water for 5 minutes to remove their bitterness. Once done, drain the water & stir the rest of the charmoula in with the olives, set aside to be used later.
• Stir the sauce in the tagine then place the fish fillets on top of the potatoes. Scatter the lemon & olives on the fish & pour all the remaining charmoula over the fish.
• Cover the tagine & continue to cook on low heat for another hour. The tagine is done once the potatoes are tender.
• Serve in the tagine with thick bread to scoop up the sauce & fish. Make sure you protect your table because the tagine will stay hot for a time.

MOROCCAN TAGINE WITH OLIVES AND ARTICHOKE HEARTS

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir chicken, onion, and garlic in hot oil until the chicken is no longer pink in the center, about 15 minutes.
• Stir garbanzo beans, diced tomatoes with juice, vegetable broth, artichoke hearts, carrot, olives, sugar, lemon juice, salt, coriander, and cayenne pepper into the chicken mixture; bring to a boil, reduce heat to low, and simmer until vegetables are tender, about 30 minutes.

VEGETABLE TAGINE WITH JERUSALEM ARTICHOKES

Steps:

• Fill a large saucepan 2/3 full of salted water and add the Jerusalem artichokes. Place over high heat and bring to a boil. Lower the heat and simmer for 10 minutes, or until the artichokes just begin to soften. Drain and set aside.
• In a large kettle, heat the oil over high heat and add the onion, peppers and harissa sauce. Cook, stirring, for 2 to 3 minutes. Add the saffron, drained Jerusalem artichokes, chickpeas, olives, preserved lemon and stock. Lower the heat and simmer 10 minutes, or until the Jerusalem artichokes are very tender. Season to taste with salt.
• Meanwhile, prepare the couscous according to the package directions. Mound the couscous in the center of a deep serving platter and spoon the vegetables around it. Garnish with cilantro and serve with harissa sauce on the side.

MOROCCAN CHICKEN TAGINE WITH SUN-DRIED TOMATOES AND ARTICHOKES

Steps:

• Cut up chicken and take off the skin.
• Put EVOO in a wide pot (so that the chicken can brown) and heat.
• Wash chicken (DO NOT DRY IT OFF-PLACE IMMEDIATELY INTO THE POT) and place into heated EVOO.
• Immediately add chopped onion and all spices.
• Saute on medium heat for approximately 8-10 minutes.
• Add water, artichokes, capers, and sun dried tomatoes.
• Reduce heat to low, cover with a tight lid.
• Simmer on low for 45 minutes.
• Chicken will be falling off of the bone.
• Serve with couscous, rice, and/or crusty french bread to sop up the great broth.

MOROCCAN CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS RECIPE - (4.7/5)

Steps:

• 1. Mix the paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt and pepper and rub it into the chicken. 2. Heat the oil in a large pan over medium-high heat add the chicken and brown on all sides and set aside. 3. Add the onion, and saute for 3 minutes. 4. Add the garlic and ginger and saute until fragrant, about a minute. 5. Add the water, chicken, preserved lemon, olives, harissa and honey, cover and simmer for 30 minutes. 6. Remove from heat and mix in the parsley and cilantro. Slow Cooker: Optionally implement steps 1-4, place everything except the parsley and cilantro in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the parsley and cilantro and turning off the heat. Note: You will probably want to go easy on the salt as the lemons are preserved in a lot of salt and the olives are pretty salty as well.