Stovetop Moroccan Tagine Recipes

STOVETOP MOROCCAN TAGINE

Stovetop Moroccan Tagine image

An exotic warm stew that is loved by all and is very easy to make. Also delicious as a vegetarian dish, without chicken. Serve over couscous.

Provided by JRLJACKSON

Categories World Cuisine Recipes African North African Moroccan

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 skinless, boneless chicken breast halves - cut into chunks
½ onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 carrot, peeled and chopped
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can vegetable broth
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground coriander
1 dash cayenne pepper

Steps:

Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.

Nutrition Facts : Calories 265.5 calories, Carbohydrate 44.7 g, Cholesterol 20.3 mg, Fat 4.3 g, Fiber 8.1 g, Protein 14.1 g, SaturatedFat 0.7 g, Sodium 878.5 mg, Sugar 9.3 g

STOVETOP MOROCCAN TAGINE

Stovetop Moroccan Tagine image

An exotic warm stew that is loved by all and is very easy to make. Also delicious as a vegetarian dish, without chicken. Serve over couscous.

Provided by JRLJACKSON

Categories Moroccan Recipes

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 skinless, boneless chicken breast halves - cut into chunks
½ onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 carrot, peeled and chopped
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can vegetable broth
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground coriander
1 dash cayenne pepper

Steps:

Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.

Nutrition Facts : Calories 265.5 calories, Carbohydrate 44.7 g, Cholesterol 20.3 mg, Fat 4.3 g, Fiber 8.1 g, Protein 14.1 g, SaturatedFat 0.7 g, Sodium 878.5 mg, Sugar 9.3 g

MOROCCAN CHICKEN: MADE ON STOVE TOP, CROCK-POT OR TAGINE

Moroccan Chicken: Made on Stove Top, Crock-Pot or Tagine image

Shopping at Ikea I bought a Tangine because it looked so cool! Don't worry, if you don't have one - you can just make this on the stove top. If you want it to be ready when you come home from work, just toss it into a crockpot (slow cooker) P.S. you can also make this with Lamb or Pork if you want to!

Provided by BBCFan

Categories Curries

Time 25m

Yield 5 serving(s)

Number Of Ingredients 13

Ingredients

5 boneless skinless chicken breasts, chopped into bite size pieces
1 tablespoon ground coriander
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 tablespoon mccormick's montreal steak grill seasoning
1 teaspoon ground turmeric
1/8 teaspoon ground cinnamon
olive oil
1/2 of an onion (White, Yellow or red, your choice)
1 cup chicken stock, from a box
1/2 cup raisins (if you want, you can use more)
1/2 cup prune (if you want you can use more)
couscous (optional, any flavor you want)

Steps:

Super Easy:.
Olive Oil in pan on high heat.
Add chopped onions and sautee a little.
Add chicken.
Mix a bit.
Reduce heat and add all the spices and mix a little.
Count to 60 so let the spices warm up a little.
After 1 minute has passed, add chicken stock, prunes and rasins and stir a bit.
Cover and simmer for about 15 minutes.
Uncover, stir a bit again and simmer another 5 minutes until the stock has reduced a bit and it's not so runny.
If you are using couscous, put the cous cous on a serving plate first then pour this chicken dish over the couscous which will absorb any loose liquid.
----------------------------------------------------------------------------------------------------.
If using a crockpot (slowcooker).
Dump everything in the same order as above: oil, onions, chicken, then spices, fruit, cover with stock and slow cook for anywhere from 4 hours (ideal) to no more than 10. The longer it cooks, the better it will be - but it WILL dry out after 10 hours unless you a little extra chicken stock.
Side Dish ideas:.
Polenta.
Enjoy!

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