Spicy Potato Tomato And Pepper Tagine Recipes

SPICY POTATO TAGINE WITH PRESERVED LEMON AND OLIVES

Steps:

• 1. Peel the potatoes and thickly slice into a bowl of cold water.
• 2. In heavy saucepan set over moderate heat, cook the grated onion in olive oil until melting, 3 to 4 minutes. Add the tomato, ginger, paprika, cumin, and garlic. Cook, stirring, for 2 more minutes.
• 3. Drain the potatoes and add to the pan with the thinly sliced onion, the bay leaf, and the fresh lemon quarter. Toss to coat the potatoes, onion, and lemon quarter with the parsley, cilantro, and salt to taste. Add the saffron and 1 1/2 cups hot water and bring to a boil. Reduce the heat to very low and simmer until the potatoes are tender, about 40 minutes.
• 4. Use a slotted spatula to transfer to a covered serving dish to keep warm. Discard the lemon. Add the olives to the liquid and boil until the pan juices are reduced to a thick sauce. Correct the seasoning, pour over the potatoes, and garnish with the preserved lemon.
• Paula Wolfert shares her tips with Epicurious:
• • To grate tomatoes: Halve and gently squeeze to remove the seeds. Grate the tomato halves, cut side facing the coarsest side of a box grater or flat shredder. You will be left with just the tomato skin on your hand; discard.
• • Wolfert recommends cooking this dish the way Moroccans traditionally do: in a clay pot such as a Mexican cazuela or Moroccan tagine. The porous clay absorbs liquid from the dish, then slowly releases steam as it heats, which results in a more flavorful, juicy dish. Moroccan tagines are available at www.tagines.com. A note of warning: Clay pots are sensitive to rapid temperature changes, which can cause cracking. Don't put anything hot in a cold tagine or anything cold in a hot tagine. Consider investing in a flame-tamer or heat-diffuser (a metal plate that's placed over the burner) to distribute heat evenly.

SPICY VEGETABLE TAGINE

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5.
• Mix the sweet potato, aubergine, courgette and red pepper in a large bowl. Drizzle over 2 tablespoons of the oil and mix to coat. Season generously with salt and pepper.
• Heat a large, non-stick frying pan over a high heat. WHEN the pan is HOT, add the vegetables in batches. Fry, stirring and turning regularly, for 3-4 minutes, or until lightly browned.
• Heat the remaining oil in a lidded casserole over a medium heat. Add the onions and fry for 3-5 minutes, stirring regularly, until softened. Add the garlic, coriander and cumin and fry for 1-2 minutes, stirring frequently.
• Stir in the chopped tomatoes, harissa paste, honey, apricots and chickpeas until well combined. Add the vegetables and cook for 2-3 minutes.
• Cover and transfer to the oven. Cook for 30 minutes, then stir in 200ml/7fl oz cold water until well combined and return to the oven, covered, for a further 15 minutes, or until the tagine is thick and the vegetables are tender.
• Sprinkle the tagine with the chopped coriander and serve with freshly cooked couscous or rice.

SPICY CHICKPEA TAGINE

Steps:

• Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.
• Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.
• Serve tagine with lemon wedges and cilantro.

BEEF WITH PEPPERS TAGINE

Steps:

• Heat the olive oil in a tagine over medium heat. Add the onion & beef, brown on all sides.
• Pour the diced tomatoes into the tagine with the water. Add the bouillon, parsley, cilantro, & spices, stir until well blended. Cover with the lid & cook for 30 minutes over medium-low heat.
• Sprinkle the peeled potato strips with pepper & paprika then add to the tagine along with the peppers. Cover with the lid & cook on low heat for an hour.
• Check to see if the potatoes are tender. If not, recover & cook for additional 30 minutes.

POTATOES WITH SPICY TOMATO SAUCE TAPAS

Steps:

• To prepare sauce, heat oil in a small saucepan. Add onion and garlic; cook over medium heat for 10 minutes. Stir in tomatoes and red pepper; cover and cook for 20 minutes more. You can serve it like this or let cool slightly, then puree in a blender or food processor; transfer to a serving bowl.
• Preheat oven to 400°F To prepare potatoes, heat oil in a medium skillet. Add potatoes and cook over medium heat, stirring frequently, until golden brown.
• Drain on paper towels, then transfer to a baking sheet.
• Bake for 10 minutes or until potatoes are soft on the inside and crisp on the outside.
• Season with sea salt; serve immediately with Spicy Tomato Sauce.

CHICKEN TAGINE WITH PEPPERS AND CHICKPEAS

Steps:

• Place tagine base on stovetop, add oil and turn heat to medium. Dry chicken pieces, place on tagine base and sauté until lightly browned on both sides. Remove to a platter and season with salt and pepper.
• Lower heat and add onion and garlic. Sauté until starting to soften, add diced pepper and sauté a few minutes longer. Stir in cumin and paprika. Add stock and stir. Stir in tomato paste and cayenne to taste. Mixture should be somewhat spicy.
• Return chicken to tagine, baste with sauce and add chickpeas and lemon juice. Place tagine lid on top and cook over lowest possible heat about 40 minutes, until chicken is cooked through. Taste sauce and add salt and pepper if needed. Scatter cilantro over top. Serve from tagine.

SPICY POTATO, TOMATO, AND PEPPER TAGINE

Steps:

• Sauce: In a mortar (or a small bowl) smash the garlic with salt, paprika, cumin, and cayenne into a smooth paste. Add the herbs and pound them into the paste (they don't have to completely break down). Stir in lemon juice, vinegar, and oil. Vegetables: Preheat the oven to 375. Oil a large fairly deep baking dish. Paraboil potatoes unitl just tender (~10 minutes) & drain. Mix potatoes, peppers, celery, and tomatoes together and season with salt & pepper. Combine the sauce and the vegetables, then pour the mix into the baking dish. Drizzle oil over the top, cover with aluminum foil, and bake for 35 minutes. Remove the foil and bake for another 15 minutes (or vegetables completely tender).