Jul 9, 2012

Moroccan Tajine\Tagine of Butter Beans, tomatoes, and Olives

It is hard for vegetarians to find recipes that taste good.  Spices can make bland dishes burst with flavor. This dish can stand alone or you can seve it with a salad and crispy bread. I added chicken for that extra special touch but you can leave it out.


2-3 TBS of olive oil
1 TBS ghee
1 onion chopped
1-2  TBS each of parsley and cilantro, chopped
1 tomato, skinned and chopped
1 tsp each of ginger, turmeric, paprika
a dash of cinnamon
salt/pepper to taste
2-3 cloves of garlic, minced
a pinch saffron
a handful of black olives, pitted
2- 14 oz cans of butter beans, drained and rinsed or 2/3 cups soaked overnight and cooked for about 1- 1 1/2 hours
2-3 pieces of chicken, skin removed (optional)
1 chicken bouillon cube (optional)

Place the tajine bottom on medium heat.  When hot add all of the spices, herbs, onion and tomato and simmer for about 5-10 minutes.  Next, add the chicken pieces and cook for about 30 minutes, turning over and brown on both sides.  Then add the beans and olives and cook until the chicken is very tender. Serve with Moroccan bread or French bread and a side salad.  Enjoy!