Category Archives: Moroccan Tagines

Photo from Tagines and Couscous cookbook

INGREDIENTS:

2 Tbs.            Olive oil plus a pat of butter

1 each           Onion, finely chopped

3 each           Rosemary sprigs, 1 finely chopped and 2 cut in half

1 1/2 in pc     Ginger, fresh, peeled and finely chopped

2 each           Red chilies, fresh, seeded and finely chopped

1-2 each        Cinnamon sticks

8 each           Chicken thighs

6 oz               Dried apricots, ready-to-eat

2 Tbs.            Honey, clear and runny

14 oz             Plum tomatoes in can with juice

tt                  Sea salt and black pepper, freshly ground

Bunch            Fresh basil, green or purple

INSTRUCTIONS:

Heat the oil and butter in a tagine or heavy-based casserole dish.  Add the onion, chopped rosemary, ginger, and chilies and saute until the onion begins to soften.

Stir in the halved rosemary sprigs and the cinnamon sticks.  Add the chicken thighs and brown them on both sideds.  Toss in the apricots with the honey, then stir in the plum tomatoes with their juice.  (Add a little water if necessary, to ensure there is enough liquid to cover the base of the tagine and submerge the apricots.)  Bring the liquid to a boil, then reduce the heat.  Cover and simmer gently for 35-40 minutes, until the chicken is cooked through.

Season to taste with salt and pepper.  Shred the larger basil leaves and leave the small ones intact.  Sprinkle them over the chicken and serve with plain, buttery couscous and leafy green salads, if liked.

INGREDIENTS:

1 Tbs.              Olive oil plus a pat of butter

2 Tbs.              Almonds, blanched

2 each              Red onions, freshly chopped

2-3 cloves         Garlic, finely chopped

1 piece             Fresh Ginger, thumb-size, peeled and chopped

pinch                Saffron threads

2 each              Cinnamon sticks

1-2 tsp              Coriander seeds, crushed

1 lb.                 Boned lamb, from the shoulder, leg or shanks, trimmed and cubed.

12 each             Dried Prunes, pitted and soaked for 1 hour and drained

6  each              Dried apricots, pitted and soaked for 1 hour and drained

3-4 strips           Orange peel

1-2 Tbs              Honey, dark and runny

Bunch                Cilantro, finely chopped

tt                      Sea salt and black pepper, freshly ground

INSTRUCTIONS:

Heat the olive oil and butter in a tagine or heavy-based casserole dish, stir in the almonds and cook until they turn golden.  Add the onions and garlic and saute until they begin to color.  Stir in the ginger, saffron, cinnamon sticks and coriander seeds.  Toss in the lamb, making sure it is coated in the onion and spices and saute for 1-2 minutes.

Pour in enough water to just cover the meat and bring it to a boil.  Reduce the heat, cover the tagine or casserole and simmer for about 1 hour, until the meat is tender.  Add the prunes, apricots, and orange peel, cover the tagine again, and simmer for a further 15-20 minutes.  Stir in the honey, season with salt and pepper to taste, cover and simmer for a further 10 minutes.  Make sure there is enough liquid in the pot, as you want the sauce to be syrupy and slightly caramelized, but not too dry–add a little more water if necessary.

Stir in some of the cilantro and reserve the rest to sprinkle over the top of the dish.  Serve immediately with crusty bread.

INGREDIENTS:

1 Tbs                 Olive oil plus a pat of butter

2 ea                   Onions

1-2 tsp              Turmeric, ground

1 tsp                  Ginger, ground

2 tsp                  Cinnamon, ground

2 lbs                  Lamb, lean, from the shoulder, neck or leg.  Bite-size pieces.

8 oz.                  Ready-to-eat pitted dates

1 Tbs.                Honey, dark and runny

1 Tbs.                 Olive oil and a pat of butter

2-3 Tbs              Almonds, blanched

2 Tbs.                 Pistachios, shelled

Bunch                Flat-leaf parsley, chopped

tt                          Sea salt and black pepper, freshly ground

INSTRUCTIONS:

Heat the oil and butter in a tagine or heavy-based casserole dish.  Stir in the onions and saute until golden brown.  Stir in the turmeric, ginger and cinnamon.  Toss in the meat, making sure it is coated in the spice mixture.  Pour in enough water to almost cover the meat and bring it to a boil.  Reduce the heat, cover with a lid, and simmer gently for roughly 1 1/2 hours.

Add the dates and stir in the honey.  Cover with a lid again and simmer for another 3o minutes.  Season with salt and lots of black pepper.

Heat the olive oil with the butter in a small pan.  Stir in the almonds and pistachios and cook until they begin to turn golden brown.

Scatter the toasted nuts over the lamb and dates and sprinkle with the flat-leaf parsley.  ‘Serve with plain, buttery couscous and a sharp, crunchy salad with preserved lemon to cut the sweetness.