Moroccan Chicken Tagine

Moroccan Chicken Tagine



Moroccan Chicken Tagine is a classic North African dish, think stew. Tagine is also the name of the clay cooking vessel pictured below.  Make this recipe in a ceramic tagine or slow cooker, read on!

Ingredients


  • 6 cloves garlic, peeled and finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon sweet paprika
  • 1 tablespoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large Spanish onion, grated (about 1 cup)
  • 2 tablespoons canola, grapeseed or olive oil (not a heavy olive oil)
  • 1 to 2 preserved lemons, depending on size
  • 8 chicken thighs, with bone and skin
  • Stems from the parsley and cilantro, tied with twine
  • 1/4 teaspoon powdered saffron or 1/4 teaspoon powdered turmeric and 4 strands saffron
  • 1 cup pitted green Moroccan or Greek olives
  • 1/2 bunch Italian parsley, about 1/4 cup chopped
  • 1/2 bunch cilantro, about 1/4 cup chopped


   
Directions

  1. In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil.
  2. Rinse the preserved lemons, and remove the pulp. RESERVE the lemon peel for later use.
  3. Add the lemon pulp to the mixing bowl. Add the chicken. Mix everything together and place in a large plastic bag to marinate overnight in the refrigerator. (Twenty-four hours really gives the chicken the best flavor.)
  4. In a large Dutch oven or casserole, place the chicken and marinade; add the stems of the parsley and cilantro, the rest of the grated onion, the powdered saffron and 1 1/2 cups water. Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes.
  5. Remove the cover, stir the chicken and continue to simmer for another 15 minutes or until the chicken is tender.
  6. Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and begin to reduce.
  7. Slice the preserved lemon peel into thin slices and add to the sauce along with the olives, parsley and cilantro. Reduce until the sauce is just a little thick. This shouldn't take more than 5 minutes at most.
  8. Uncover the chicken and remove the skin from the chicken. (It doesn't look pretty and who needs the extra fat.) Pour sauce over chicken and serve.


Beef tagine



“Spicy, fragrant and sweet, the perfect beef tagine doesn't need special equipment, just time. ”

Ingredients

  • 600 g stewing beef
  • 1 onion
  • ½ a bunch of fresh coriander
  • olive oil
  • 1 x 400 g tin of chickpeas
  • 1 x 400 g tin of plum tomatoes
  • 800 ml organic vegetable stock
  • 800 g butternut squash
  • 100 g prunes
  • 2 tablespoons flaked almonds
  • SPICE RUB
  • 1 level tablespoon ras el hanout spice mix
  • 1 level tablespoon ground cumin
  • 1 level tablespoon ground cinnamon
  • 1 level tablespoon ground ginger
  • 1 level tablespoon sweet paprika

Method:

  1. Mix all the spice rub ingredients together   in  a small bowl with a good pinch of sea salt and black pepper.
  2. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and place in the fridge for a couple of hours, preferably overnight.
  3. When you’re ready to cook, peel and finely chop the onion, and pick the coriander leaves, finely chopping the stalks.
  4. Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and coriander stalks and fry for a further 5 minutes.
  5. Drain and tip in the chickpeas, followed by the tomatoes, breaking them up with a spoon, then pour in 400ml of stock and stir well. Bring to the boil, then cover and reduce to a low heat for 1½ hours.
  6. Meanwhile, deseed and chop the squash into 5cm chunks, then destone and roughly tear the prunes.Toast the almonds in a dry frying pan until lightly golden, then tip into a bowl.
  7. When the time's up, add the squash, prunes and remaining stock. Give everything a gentle stir, then pop the lid back on and continue cooking for another 1½ hours. Keep an eye on it, adding splashes of water, if needed.
  8. At this stage, remove the lid and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes, more with the lid off – the beef should be really tender and flaking apart now, so have a taste and season to taste.
  9. Scatter the coriander leaves over the tagine along with the toasted almonds. Serve with a big bowl of lightly seasoned couscous and dive in.

Tips

Ras el hanout (Ar

abic for "top of the shop") is a blend of the best spices a vendor has in his shop. The mixture varies depending on who is selling it, but can be a combination of anywhere from 10 to 100 spices. It usually includes nutmeg, cinnamon, mace, aniseed, turmeric, cayenne, peppercorns, dried galangal, ginger, cloves, cardamom, chilli, allspice and orris root.











MEAT PIE 


This pie is delicious! I got the recipe from my  mother. She is French so I believe this is a French Meat Pie. Beef, pork, and potato are all nicely spiced and baked into a pie. It's yummy and pretty easy to make too! Best served fresh, but you can also make ahead and freeze or refrigerate."



1-Ingrediants:


  • 1 medium potato, peeled and cubed
  • 1/2 pound ground bee
  • 1/2 pound ground pork
  • 1/3 clove garlic, chopped
  • 1/2 cup chopped onion
  • 1/4 cup water
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried sage
  • 1 (15 ounce) package refrigerated pie crusts
           2- Directions :


  1. Preheat the oven to 425 degrees F (220 degrees C). Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, mash, and set aside.
  2. Meanwhile, crumble the ground beef and pork into a large saucepan, and add the garlic, onion and water. Season with mustard powder, thyme, cloves and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned. Remove from the heat, and mix in the mashed potato.
  3. Place one of the pie crusts into a 9 inch pie plate. Fill with the meat mixture, then top with the other pie crust. Prick the top crust a few times with a knife to vent steam. Crimp around the edges using the tines of the fork, and remove any excess dough. Cover the edges of the pie crust with aluminum foil.
  4. Bake for 25 minutes in the preheated oven, or until the crust has browned. Serve by itself, or with a beef gravy.



Nutritional Information

Meat Pie

Servings Per Recipe: 8
Amount Per Serving
Calories: 381
% Daily Value *
Total Fat: 36 %
Saturated Fat: 
Cholesterol: 12 %
Sodium: 23 %
Potassium: 8 %
Total Carbohydrates: 9 %
Dietary Fiber: 11 %
Protein: 27 %
Sugars: 
Vitamin A: 
Vitamin C: 
Calcium: 
Iron: 
Thiamin: 
Niacin: 
Vitamin B6: 
Magnesium: 
Folate: 

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.







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