Tajine Bil Khodar Vegetable Tagine Recipes

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MOROCCAN VEGETABLE CHICKEN TAGINE



Moroccan Vegetable Chicken Tagine image

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

1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
2 medium red potatoes, cut into 1-inch cubes
1 medium sweet potato, peeled and cut into 1-inch cubes
1 large onion, halved and sliced
2 garlic cloves, minced
6 chicken leg quarters, skin removed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup dried apricots, chopped
1/2 cup dried cranberries, chopped
2 tablespoons all-purpose flour
1 can (14-3/4 ounces) reduced-sodium chicken broth
1/4 cup chili sauce
1 tablespoon minced fresh gingerroot
1 teaspoon curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
Hot cooked couscous, optional

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.

TAGINE BIL KOK



Tagine Bil Kok image

Provided by Kitty Morse

Categories     Fruit     Lamb     Stew     Ramadan     Prune     Spice     Saffron     Winter     Honey     Sesame

Yield Serves 4

Number Of Ingredients 14

2 tablespoons olive oil
1 teaspoon ground turmeric
1 teaspoon ground ginger
2 pounds leg of lamb, trimmed of fat and cut into 2-inch chunks
2 onions
1 cup chicken broth
8 threads Spanish saffron, toasted and crushed (see Note for instructions)
15 fresh cilantro sprigs, tied with cotton string
1 cup pitted prunes
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon pepper
salt to taste
1 tablespoon unhulled sesame seeds, toasted

Steps:

  • In a small Dutch oven or enameled casserole over medium-high heat, heat the olive oil and sauté the turmeric, ginger, and lamb until the meat is well coated and lightly browned, 2 to 3 minutes. Finely dice one of the onions. Add it to the meat along with the broth, saffron, and cilantro. Cover and reduce the heat to medium-low. Cook until the meat is fork tender, 1 to 1 1/2 hours. Discard the cilantro.
  • Preheat the oven to 200 degrees F. With a slotted spoon, transfer the meat to an ovenproof dish and keep warm in the oven until ready to serve. Bring the sauce in the casserole back to a simmer.
  • Finely slice the remaining onion. Add it, along with the prunes, honey, cinnamon, and pepper to the simmering sauce. Season with salt. Cook until the mixture thickens somewhat, 6 to 8 minutes. Spoon the prune sauce over the meat and sprinkle the dish with the sesame seeds. Serve with warm bread.
  • Note: To toast and crush saffron, place threads in a small nonstick skillet and stir constantly over medium-high heat for 2 to 3 minutes. Crush the threads between your fingers, or pound them in a mortar along with a pinch of salt before using.

MOROCCAN VEGAN TAGINE



Moroccan Vegan Tagine image

Bursting with exotic colors and flavors, this traditional Moroccan recipe is filling and good for you.

Provided by Lady at the Stove

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h38m

Yield 6

Number Of Ingredients 14

1 ½ cups water, or as needed
1 cup uncooked green lentils
3 tablespoons olive oil
1 onion, chopped
4 cloves garlic, finely chopped
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 teaspoon cumin seeds, finely ground
salt and freshly ground black pepper to taste
3 potatoes, peeled and cubed
1 (14 ounce) can crushed tomatoes
2 sweet potatoes, peeled and cubed
2 large carrots, peeled and sliced
4 cups vegetable broth

Steps:

  • Place water and lentils in a saucepan. Bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and liquid has been absorbed, about 20 minutes.
  • Heat oil in a skillet or tagine over medium-high heat. Saute onions until browned and translucent, about 5 minutes. Add garlic, turmeric, coriander, cumin, salt, and pepper. Cook and stir until fragrant, about 3 minutes. Stir in the cooked lentils, potatoes, crushed tomatoes, sweet potatoes, and carrots. Pour in vegetable broth; reduce heat and simmer until vegetables are tender, about 40 minutes.

Nutrition Facts : Calories 360.1 calories, Carbohydrate 61.8 g, Fat 8.6 g, Fiber 12.5 g, Protein 12.5 g, SaturatedFat 1.1 g, Sodium 475 mg, Sugar 8.1 g

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