Moroccan Chicken Stew

This is one of my favorite recipes.  I was making this long before my ex-husband came here from Morocco.  It is a wonderful dish.  I found this in 2007 on the Family Circle website.  I make this recipe a lot and have impressed many friends with it.  It is easy to make and is done within an hour. 

Ingredients:

6 chicken pieces, thighs are best, skinned

2-3 tbs olive oil

2 onions, sliced thin

2 garlic cloves, minced

1 cinnamon stick

1 tsp ginger

1 tsp cumin

1 tsp turmeric

1/4 tsp cayenne pepper or red pepper

1 can tomato puree (14 ounces) If you don't have puree, use chopped tomatoes and puree them

salt\pepper to taste

2 tbs honey, you may use more honey if desired

1 can of garbanzo beans, drained and rinsed

1/3 cup slivered almonds, toasted

3 tbs parsley and cilantro

1 green pepper, cut into small pieces

1/3 cup of golden raisins

1 chicken bouillon cube (optional)

1 tbs ghee or clarified butter (optional)

On medium heat,add the olive oil to a large pot and then add the onion. Cook until the onion is translucent.  Then add the  parsley, cilantro, spices, cinnamon stick, salt, pepper, honey, chicken bouillon, and tomato.  Simmer for a few minutes.  Next, add the chicken pieces, cover, and simmer until the chicken is tender.  Lastly, add the garbanzo beans and green pepper.  Simmer until the peppers are tender and the chicken is ready to fall off of the bone.  Serve on top of a plate of couscous.  Sprinkle with almonds and parsley or cilantro.  Enjoy!

Moroccan Tajine\Tagine with Fish Balls

Hello all of you fish lovers.  This tajine is especially for you.  This one has sardines, mackerel, or salmon, preserved lemons, olives, roasted green peppers, tomatoes and a bit of heat. If you like fish then you will like this recipe.  It does take some coordination to get it all right.  The peppers need to be roasted first then prepare the fish balls.  Everything else will flow smoothly once those two steps are completed.  Also, in most Moroccan recipes parsley and cilantro is used together a lot.  I usually put both of them in a small chopper together and then process until chopped fine.  Sometimes, I put the onion, garlic cloves, parsley and cilantro all in at the same time.  Then I process until it looks the way I want it to and I save a lot of time by doing this. 

Ingredients:

For the base: 

Roast 3-4 green peppers.  Remove the skin.  Cut into strips and set aside.

For the fish balls:

2.2 lbs of sardines

2 tbs of parsley and cilantro, finely chopped

salt\pepper to taste

1 tsp turmeric

1 tsp ginger

2 cloves of garlic minced or a teaspoon of garlic paste

1 tsp paprika

1 tsp cumin

1/2 tsp harissa or 1/4 tsp red chili powder or cayenne pepper

1 tbs olive oil

1 tbs lemon or lime juice (I prefer lime)

The recipe that I found said to pound the sardines with a pedestal and mortar and add the parsley and cilantro while pounding. I didnt do this, but I used canned mackerel instead of sardines.  We don't have fresh sardines where I live. You can also use salmon for this recipe.  Next, add the rest of the ingredients in the list above and mix well.  Form into balls about the size of walnuts and set aside.

For the base part 2:

2-3 tbs olive oil

3-4 carrots, peeled and cut in half and then in half again

4 tomatoes, skinned and put into a chopper or food processor until it is nearly liquid

salt\pepper to taste

1 tsp cumin

1 tsp ginger

1 tsp turmeric

2- 3 tbs parsley and cilantro, chopped

olives

1/4 preserved lemon, remove pulp and cut into thin strips.

In the bottom of a tajine add the oil and place on medium heat.  Once it is hot add the carrots.  Let them cook for about 15-20 or until they are nearly done.  In the mean time, skin the tomatoes and chop into small pieces.  Get the preserved lemon and olives ready for later use.  Once the carrots are tender add the spices, parsley and cilantro and simmer for a few minutes.  Mix well.  Then add the tomatoes, bell pepper, fish balls,olives, and preserved lemon, in that order. Add a sliced tomato on top if you like. Drizzle with olive oil. Cover and cook for about 20-30 minutes or until the vegetables are tender.  Serve with Khobz or crispy bread.  Enjoy!



Moroccan Tajine\Tagine of Chicken with Cauliflower

Who would have ever thought that cauliflower would work well in a tajine?  Yes, I know, I didn't either.  But it was wonderful and you could hardly taste it. Besides there were potatoes, red bell pepper, and chicken.  This combination worked very well. Trust me on this one. There wasn't a single morsel left after we were done. It looks pretty too!
  

Ingredients:

4-6 pieces of chicken, I like the thighs and legs

2-3 TBS olive oil

1 onion, chopped

1 tomato, skinned and cut into small pieces

2-3 cloves of garlic

salt\pepper to taste

1 tsp ginger

1 tsp paprika 

1 tsp turmeric

a pinch of saffron

2 bay leaves

2 1-inch pieces of a cinnamon stick

1 chicken bouillon cube (optional)

2-3 TBS Italian parsley or cilantro or a combination of both

On medium heat place the bottom of the tajine.  Add the oil and onion.  Saute for a couple of minutes until the onion is translucent.  Next add the chicken pieces.  Simmer for about 10-15 minutes.  Brown on both sides.  Next, add all of the spices, parsley, cliantro, tomato, bouillon cube, bay leaves, and mix well.  Simmer for about 15-20 more minutes or until the chicken is tender.  Then start arranging the vegetables in the tajine.  Always add the most dense vegetables first.  Add the potatoes, bell pepper, and then the cauliflower.  Sprinkle with a bit of pepper and salt if needed.  Cover and simmer until the vegetables are tender.  If you end up with a lot of sauce, uncover and simmer until the sauce has reduced and is somewhat thick.  Serve with crispy bread.  Enjoy!

Tajine/Tagine 'L 'Ghanmi Be'Matisha Maasla or Lamb Tajine/Tagine with Moroccan BBQ Sauce

I guess each country has their version of BBQ sauce. I was thrilled with this recipe and my sister along with my neighbor loved it.  I always use fresh ingredients whenever making a tajine.  It is just better tasting. I used Roma tomatoes for the base because they are firm and I like the taste of them.  With a little brown sugar this would taste like American BBQ sauce. 

Ingredients:

6 large Roma tomatoes, skinned and put in a chopper or food processor, process until it is nearly liquid
3 lbs of lamb, cut into cubes
2 TBS olive oil
1 TBS ghee or clarified butter
2 onions, grated or you can put in the chopper and chop until fine
2 garlic cloves, minced
1 tsp ginger
salt\pepper to taste
1 cinnamon stick
a pinch of saffron or if using saffron powder use about 1/4 tsp
3 TBS tomato paste
2 TBS honey
1 1/2 tsp powdered cinnamon
1 TBS butter
1/4 cup of blanched almonds

The original recipe says to grate the tomatoes down to the skin.  I prefer to skin the tomato and then put it in a food processor and process until it is nearly liquid.  Set aside.

Place a large cooking pot on medium heat.  Add 1 TBS of olive oil and the lamb.  Brown on all sides.  Set aside.

Reduce the heat to low and add 1 TBS olive oil, ghee, and the onion and garlic.  Simmer until the onion is translucent. Stir in the spices and the tomato paste.  Simmer for about 2 minutes.  Return the lamb to the cooking pot along with the tomatoes.  Cover and simmer for about 1 1/4 hours or until the lamb is tender. After this time, set the lid adjar so that the pan is partly covered and continue to simmer for 15 minutes, stirring occasionally, then take the lid off and simmer for 25 minutes or until the sauce is thickened.  When it is very thick, almost like a jam consistency with the oil beginning to separate, stir in the honey and ground cinnamon and simmer for a couple of minutes.

In a frying pan, melt the butter and then put in the almonds.  Toast lightly. Remove the cinnamon stick from the lamb, transfer to a serving dish.  Serve with crusty bread or couscous.  Enjoy!

Djaj Souiri (Fez Style) Moroccan Chicken and Egg Tajine\Tagine

This tajine reminds me of a breakfast bake that we make with eggs, cheese and potatoes.  However, this tajine has eggs and chicken.  Not your normal combination but it works.  It has a touch of cinnamon.  I liked this one and my sister and neighbor gave it a thumbs up.  They took home the left overs.  I served it with rice and Swiss chard.  I got the recipe from Moroccan Food section of About.com. 

Ingredients:

3 TBS butter

1 tbs smen

2-3 lbs of chicken, cut into pieces and the skin removed,  I used boneless chicken thighs

1 large onion, grated

1 tsp ginger

salt/pepper to taste

1 tsp turmeric

a pinch of saffron

4 tbs chopped Italian  parsley or cilantro, or a combination of both

2 tbs lemon or lime juice

1 cinnamon stick

On meduim heat melt the butter and smen in the bottom of a tajine.  Add the chicken, onion , parsley, cilantro, and spices.  Stir to combine, cover and cook until the chicken is very tender.  May take an hour, especially if you are cooking chicken with the bone in.  Take the chicken out of the pan and allow it to cool.  Once cool, pull the chicken off of the bone. Reduce the liquid in the pot until thick.  Discard the cinnamon stick.  Add the lemon\lime juice and simmer for a couple more minutes. Put the chicken back in the tajine.

8 eggs

salt\pepper to taste

2 dashes of cinnamon up to 1 tsp

Preheat the oven to 350 degrees F.  Beat the eggs, add salt, pepper and cinnamon.  Pour over the chicken and place in the oven for about 10-15 minutes or until the egg is set.  The top may be a bit runny and that is ok.  Next you want to turn on the broiler.  Move the tajine to the upper part of the oven and cook for another 5-10 minutes, or until the eggs are set and they are slightly brown.   Serve with crispy bread. Enjoy!

K-dra Djej or Chicken with Onions and Chickpeas Tajine\Tagine

My sister took one bite of this dish and declared that it was wonderful.  Then my neighbor's grandson ate what my sister and I couldn't eat.  This made me feel good. He said that he liked it a lot as he emptied the plate.  This dish is a Berber method of cooking chicken with a large amount of smen.  I added a couple of ingredients for taste. 

Ingredients:

1/4 cup of smen or a combination of olive oil and smen or clarified butter

3 onions, thinly sliced

1 tsp ginger

1 tsp paprika

a pinch of saffron

1 chicken bouillon cube

3 lbs of chicken, quartered

1 cinnamon stick

2 cans of chickpeas or garbanzo beans, drained and rinsed

1 1/2 TBS parsley, chopped fine, extra for garnish

1 1/2 TBS cilantro, chopped fine

1 1/4 cups of water

In a dutch oven place the smen and put the pot on medium heat.  Add half of the onions and cook for about 5 minutes.  Then add the chicken, parsley, cilantro, bouillon cube, and the rest of the onions.  Turn the chicken so that it browns on both sides.  Then add the water, cover and cook for about 45 minutes.  Drain the garbanzo beans and rinse them under cold water.  Some people like to soak the beans in cold water so that the skins can be removed.  I prefer to forego this step.  Add the beans to the chicken mixture and cook for an additional 15 minutes or until the beans are tender.  The Berbers take the chicken out of the pan and fry it to give a crispy texture.  This is an optional step.  I prefer to take the skin off at the beginning of the cooking process.  Serve with lemon wedges and crispy bread.  Enjoy!

Tajine\Tagine 'Adess Bil Gar'a Hamra or Tajine\Tagine with Lentils and Pumpkin

Here is another vegetarian tajine that is delicious.  I served this with roasted green pepper and tomato salad with Khobz and fruit with creme for dessert.  What a wondeful meal.  Besides this is a very healthy meal with lots of flavor.

Ingredients:

1 1/2 cups of lentils

2 tomatoes, skinned and chopped

1 TBS tomato paste

1 1/2 lbs pumpkin or butternut squash

3 TBS olive oil

1 TBS smen or ghee or butter (optional)

1 onion chopped

3 garlic cloves, minced

1 tsp cumin

1 tsp turmeric

1/4 tsp cayenne pepper or 1 TBS harissa

1 tsp paprika

salt/pepper to taste

1/2 tsp sugar

2 TBS cilantro, chopped

2 TBS Italian parsley, chopped

1 chicken bouillon cube

water

Place a large soup pan over medium heat and add the olive oil and smen. Saute the onion until it is translucent.  Next add the parsley, cilantro, spices, bouillon cube, tomato, tomato paste,sugar, and garlic, then saute for about 5 minutes.  Mix well.  Now it is time to add the lentils.  Incoropate the beans with the mixture and add enough water to cover the beans about 2 inches. Cover the pan and cook for about 30 minutes.  In the meantime, peel and cut the pumpkin\squash into 1 1/2 inch cubes.  When the lentils are nearly done add the pumpkin or squash and cook until both the lentils and pumpkin is tender.  This is going to be thicker than a soup.  It is intended to be eaten with bread.  However, you can add more water and eat as a soup if you like.  Serve in a tajine or large platter that is deep.  Enjoy!



Tajine\Tagine Bel Homus or Tajine\Tagine of Chickpeas

I have been cooking so much that I had to solicit help in eating all of the food. My sister graciously accepted the offer to come over nightly to help me eat these wonderful dishes.  I have also asked my neighbor to come and eat as well.  Of course neither one of them said no. I don't blame them.  I served this tajine with meatballs and a cucumber salad.  All of which will be posted here.  I like this recipe very much.  I guess that I say this for every recipe I put on here.  I am being sincere though.  This is very good food and my family never says no to my invitations. However, I think that after all is over and done with we will be going on a very strict diet and exercise regime.  I am getting really fat.  

Ingredients:

3 TBS olive oil
1 onion, chopped
1 large tomato, peeled and chopped
2-3 garlic cloves, minced
1 tsp harissa or 1/4 tsp red chili pepper or cayenne
1 tsp paprika
1 tsp ginger
1 tsp turmeric
1 tsp cumin
1 chicken bouillon cube
water
salt\pepper to taste
2 TBS each of Italian flat leaf parsley and cilantro, chopped fine
1 tbs ghee or smen
4 cups of chickpeas or use 2 cans of garbanzo beans
1 tsp sugar
2 dashes cinnamon

Soak the chickpeas overnight in water. Rinse and drain the next morning. Place a  pressure cooker on medium heat and add the oil and onion. Simmer until the onion is translucent.  Next add all of the spices, bouillon cube, smen, tomato, parsley, and cilantro. Simmer for about 5 minutes.  Add the garbanzo beans and mix well, simmer for a couple of minutes.  Then add enough water to cover the beans about 2 inches above. Place the lid on the pot and cook on medium to high heat for about 20-30 minutes.  Check the beans at about 20 minutes of cooking.  If the beans are not tender, continue to cook until they are tender.  If the beans become too dry during the cooking process, add a bit more.  It is not to be like soup, but thick enough to eat with bread.  Serve with crispy bread or Khobz.  Enjoy!

Tajine\Tagine Kefta 'Mchermel or Meatballs with Herbs and Lemon\Lime

This is the best Meatball recipe that I have ever eaten.  The sauce is awesome. There isn't really much more to say other than give this one a try and I am sure this will be your new favorite meatball recipe.  

Ingredients:

1/2 onion, chopped
2-3 garlic cloves minced
2 TBS Italtan parsley
1/3 cup of plain bread crumbs
1 egg
1 lb ground beef or lamb
1/2 tsp cumin
1/2 tsp paprika
salt/pepper to taste

Put the onion, garlic, and parsley in a food processor or small chopper and process until finely chopped.  You can leave in the processor or put in a large mixing bowl.  Next, add the meat, spices, and egg.  Mix thoroughly.  Shape the mixture into small balls about the size of a walnut.  Place on a large plate or platter.  Cover.

The Sauce:

2 TBS olive oil
1 tbs ghee or smen, optional
1/2 tsp paprik
1/2 tsp turmeric
1/2 tsp cumin
2 dashes of cinnamon
1/8 tsp cayenne or red chili pepper
salt/pepper to taste
2 TBS Italian parsley, chopped, plus some for decoration
2 TBS cilantro, chopped
2TBS lemon or lime juice (I prefer lime)
1/2 preserved lemon, optional
1 chicken bouillon cube
1 cup of water

In the bottom of the tajine add the olive oil and the onion, parsley, and cilantro.  Let it simmer for a minute or two.  Then add the spices and the bouillon cube.  Simmer for about 5 minutes.  Then add the water and bring to a boil.  Slowly and gently add the meatballs.  Cover and simmer for about 30 minutes, then uncover to reduce the sauce, for about 15 minutes.  Serve with crispy bread or khobz.  Enjoy!

Cooks Note:  You can also serve this over rice or couscous.

Moroccan Tajine\Tagine with Walnuts and Dates

Majhoul dates are my favorite.  They are large and ever so sweet.  When I found a recipe with lamb and dates, I was curious how the combination would work.  I was pleasantly surprised. Sweet tajines are usually prepared with dried figs or apricots or even prunes. If dates are added this gives it a touch of luxury. Tajines like this are served to an honored guest.  I found this recipe in a book called Morocco: Mediterranean Cuisine by Konemann

Before I started cooking Moroccan food, my only experience with dates was at Christmas time.  I remember them being sent to the place where I worked in a basket and was covered with powdered sugar.  I have done lots of things with dates since that time.  This recipe calls for orange flower water.  I am going to be honest with you, I don't like the taste of it.  Whenver a recipe calls for it I use it sparingly or not at all.  However, don't be afraid to use it.  You may like the taste of it.  I did use it in this recipe.

Ingredients:

2 1/2 cups of majhoul dates

1 3/4 cups shelled walnuts

orange flower water

For Marinade:

2 onions, chopped

3 garlic cloves, minced

a pinch of saffron

1 tsp ginger

1 cinnamon stick

salt/pepper to taste

water

1 1/2 lbs of lamb, cut into equal sized pieces, it should be boneless

6-7 tbs olive oil

For Syrup:

1 1/3 cup of sugar

1 1/2 tbs orange flower water

ground cinnamon

Remove the pit from the dates and fill them with walnuts.  Soak for about 5 minutes in orange flower water. 

For the marinade, place the onions, garlic, saffron, ginger, cinnamont, salt and pepper to a bowl.  Pour about 1 cup of water in bowl and mix well.  Next add the lamb and mix well. Add to a large saucepan, cover with water.  Bring to a boil and then add the olive oil.  Cook for 1 to 1 1/2 hours, until the meat is tender. 

For the syrup, bring 3 cups of water, sugar and orange flower water to a boil, then add about 1/2 tsp cinnamon.  Place the filled dates into the syrup and then take out again.  Otherwise, the skin of the dates will start to peel backwards.  Soak the remaining walnuts in the syrup for a few minutes and then put them in a 300 degree oven to dry out for about 3-4 minutes. 



Arrange on a plate with the meat on the bottom and put the dates on top.  Garnish with syrup coated walnuts.  Serve with a salad and crispy bread.  Enjoy!

Cooks Note:  I added about 3 tbs of parsley to the recipe.  I think that it added more flavor.  

Moroccan Lamb Tajine\Tagine with Peas and Artichokes

To me, this is Moroccan cooking at its best. I guess you can call it Moroccan comfort food. The sauce is like that of a pot roast, smooth and savory on the palate.

I used frozen artichokes, which are lest costly than the fresh ones.  Plus it is quicker to use the frozen. I used frozen peas as well.  

Ingredients:

2 lbs of lamb

2 onions, chopped or sliced thin

2 garlic cloves, minced

2-3 tbs olive oil

water

1 tsp paprika

1 tsp ginger

3 tbs Italian parsley and cilantro, chopped fine

salt\pepper to taste

1 lb of artichiokes

2 cups of peas

1 tbs ghee or clarified butter, optional

Place the tagine on medium heat.  Add the oil and when hot add the lamb, onions, parsley, cilantro and spices.  Simmer for about 5 minutes.  Then add enough water to cover the meat.  Cover and simmer until the meat is tender.  For about 1 to 1 1/2 hours. If the sauce starts to get too thick add a bit more water, but not so much that the sauce is thin. Once the meat is cut easily with a fork add the peas and then artichokes on top.  Cover and simmer until the vegetables are tender.  Maybe 10-15 minutes more.  Serve with crispy bread.  Enjoy! 

Moroccan Beef Tajine\Tagine with Squash

The mild flavor of the buttercup squash and the melt in your mouth beef is a great combination.  The recipe is from the book The African and Middle Eastern Cookbook by Josephine Bacon and Jenni Fleetwood. I altered it a bit.  The original recipe calls for sweet potatoes.  I was at a farmer's market the other day and bought a buttercup squash.  I have developed a love for squash since I have been cooking Moroccan food.  Whenever we would make couscous, the squash was eaten first.  I guess that I wasn't the only one who liked the squash.  You can use pumpkin, butternut squash, or rutabaga instead of sweet potatoes.  Lamb can be replaced with the beef in this recipe as well. 

Ingredients: 

1 1/2 lbs of beef stew meat, cut into 1 inch pieces

2 tbs olive oil

2 tbs butter or ghee

1 onion chopped

2-3 garlic cloves, minced

1 tsp ginger

1 tsp turmeric

1 tsp paprika

1 tsp cumin

1/8 tsp or to taste cayenne pepper

salt/pepper to taste

1 tbs each chopped Italian parsley and cilantro

1 fresh red or green chilli, seeded and chopped (optional)

1 cup of water

1 lb sweet potatoes or squash or rutabaga, cut into 2 inch chunks

In the bottom of a tajine place the olive oil and put on medium heat.  Once hot, add the beef and simmer until it is browned on all sides.  Then add the the spices, parsley, cilantro, chilli and 1/2 cup of water.  Mix well and simmer for about 1 to 1 1/2hours on low heat.  If the sauce evaporates add a bit more water.  You need to check this periodically. Once the meat is tender, arrange the sweet potato or squash on top of the meat.  Cover and cook until the vegetable is tender.  Sprinkle with salt/pepper to your taste.  Serve with crispy bread and a salad or greens.  Enjoy!



Moroccan Potato, Fennel, and Pea Tajine\Tagine

This tajine is a vegetarian's delight.  All I can say about this one is wow!  I did add a chicken bouillon cube, but it is purely optional.  You can use vegetable stock instead. I found this recipe in the book A Month in Marrakesh by Andy Harris.  However, I added more spices and a tomato to my version.  My neighbor, who is also my taste tester, loved this and asked for the recipe.  What I like about her is that she tells the truth.  If something is not good, she will tell me and then I try to make the recipe better.  I cannot tell you how many times I made a sweet potato pie before the recipe was given her approval.

Ingredients:

2 tbs olive oil

1 onion chopped

4 cloves of garlic, minced

1 tomato, peeled and chopped

2 celery stalks, cut into small slices

1 tsp coriander

1 tsp ginger

1 tsp turmeric

1 tsp cumin

1 chicken bouillon cube, optional

1 cup of water

2-3 tbs of Italian parsley and cilantro, or just parsley, or just cilantro

salt/pepper to taste

2-3 tbs ghee or butter or smen for extra flavor and to provide body to the sauce

3-4 medium red potatoes, peeled and cut into quarters

2 fennel bulbs, cut in half and then cut in half again, small quarters

1/2 cup of frozen peas

Heat the olive oil in the bottom of a tajine over medium heat.  Add the onion, parsley, cilantro, tomato, spices, bouillon cube and simmer for about 5 minutes.  Next, add the celery and the fennel.  Cook for about 10 minutes.  Fennel is very dense and takes longer to cook than the potatoes.  Then add the potatoes and butter and sprinkle with salt and pepper.  Simmer on medium heat until the vegetables are tender.  Once done, add the peas and cook an additional 10 minutes or until the peas have plumped up.  If the sauce is too thin, uncover and simmer until the sauce has reduced.  It needs to be somewhat thick. Serve with crispy bread, alone, or over couscous.  Enjoy!

Cooks Note:  The recipe calls for the juice of 1 lemon and 1 1/2 tsp of mint.  I felt that this recipe didn't need anything more.  But feel free to experiment until you find your own special version.  

Moroccan Carrot and Chickpea Tajine\Tagine for Vegetarians

Summer is an excuse for serving light meals, especially healthy ones.

I was talking to a group of ladies about Moroccan food one night while at dinner.  One of the women is a vegetarian.  She wondered if there are dishes in Morocco without meat.  I am happy to say that there are lots of them.  This is a somewhat sweet and slightly hot tajine.  I had a veggie dinner today.  I had fried okra along with the beans and carrots. The best part is that it is all done within an hour so that you can enjoy your day and not be bogged down in the kitchen.

Ingredients:


3 tbs olive oil
1 onion chopped
4 garlic cloves, minced
1 tsp ginger
1 tsp turmeric
1 cinnamon stick
1/4 tsp cayenne pepper or red chili pepper
a pinch of ras el hanout
2-3 TBS Italian parsley and cilantro, finely chopped
1 chicken bouillon cube
1/2 - 1 cup of water
4-5 carrots, cut in half and then in half again
1 1/2 -2 cups of garbanzo beans, already cooked
2-3 tsp honey
1/4 cup golden raisins


In the bottom of the tajine add the olive oil, spices, parsley, cilantro, bouillon cube, and water.  Simmer for about 5-10 minutes.  Then add the carrots and garbanzo beans.  Simmer until the carrots are tender.  Next, add the raisins and honey, simmer for about 10 minutes, until the raisins plump up.  Serve with crispy bread.  Enjoy!


Cooks note:  This is wonderful with couscous.   

Tajine\Tagine of Chicken and Carrots

Here is another sweet yet savory dish with chicken and carrots.  It is amazing how many combinations of meat and vegetables that one can put together and it turn out amazing. What I like the most is that this is healthy eating. Every tajine dish that you cook is filled with fresh vegetables and meat or just vegetables. 

Ingredients:

4 chicken pieces, breasts, legs, thighs or a combination

2 onions, chopped

1 tsp ginger

1 tsp turmeric

a pinch of saffron threads

1 cinnamon stick

2-3 cloves of garlic, minced

3 tbs olive oil

salt\pepper to taste

1 lbs carrots, peeled and quartered

3 tbs Italian parsley, chopped 

3 tbs cilantro, chopped

1 tbs honey

juice of 1 lemon or lime (I prefer the taste of lime

1/2 cup of water

Place the onions, parsley, cilantro, all of the spices, honey, lime juice, and the olive oil in the bottom of the tajine over medium heat.  Simmer for about 5 minutes.  Next, add the chicken and water, cover and simmer for about 30 minutes, turning over about half way through, browning on both sides.  Arrange the carrots in a circular pattern on top of the chicken.  Cover and simmer until the carrots are very tender.  If the sauce is too runny, uncover and cook until the sauce has reduced to a somewhat thick sauce.  Serve with Khobz or French bread.  Enjoy! 



Tajine\Tagine of Lamb with Fava & Garbanzo Beans

I didn't eat garbanzo beans much before I was introduced to Moroccan food.  I had never heard of fava beans either.  The recipe calls for fresh fava beans.  I cannot find them where I live and I had no choice but to use the canned ones in this recipe.  It was wonderful anyway.  The olives and preserved lemon gives it a bit of tang with the savoriness of the meat, a great combination. 

 

Ingredients:

1- 1 1/2 lbs of lamb in 3-4 inch pieces

2 lbs of fava beans or use garbanzo or a combination of both, fresh, frozen or canned

1 tsp turmeric

1 tsp ginger

1 tsp paprika

a pinch of  saffron

1 onion chopped

3 garlic cloves minced

1 small tomato, skinned and chopped

2-3 tbs olive or vegetable oil

salt/pepper to taste

1/4 - 1/2 preserved lemon

a handful of green olives

1 tbs each of cilantro and Italian parsley, chopped

1 tbs smen (optional) 

Place the tajine on medium heat.  When hot add the oil, onion, tomato, garlic, cilantro, parsley and all of the spices.  Simmer for about 5-10 minutes.  Next add the lamb chunks, cover and simmer for about 40 minutes to an hour or longer until the meat is tender.  Once the meat is ready, add the fava beans, olives and preserved lemon.  Simmer until the beans are tender, about 10 - 15 minutes.  Sprinkle with cilantro or parsley and serve with crispy bread.  Enjoy!

Cook's Note:  I used smen to add a bit of extra flavor.  I like the oregano smell and the food taste's so much better with it or you add a little dried oregano to the rest of the spices.

Tajine\Tagine of Chicken or lamb with Sweet Potatoes and Raisins

Men love meat and they love sweet things.  When you can combine both, then you will have a winner with them. Once at a dinner party, I had a man tell me this.  So, it came from the horses mouth, well, you know what I mean. I really like this dish very much.  It is savory, sweet with a hint of heat.  I used summer squash in this dish because I like the taste so much. 

Ingredients:

2 lbs of chicken, lamb, beef or goat

3-4 TBS olive oil

1 onion chopped

1 tomato, skinned and chopped

2-3 TBS cilantro chopped

3-4 garlic cloves, minced

1 tsp turmeric

1 tsp ginger

1 tsp paprika

A pinch of saffron threads

¼ tsp cinnamon or a cinnamon stick (my preference)

1 chicken bouillon cube

Salt\pepper to taste

¼ tsp red chili pepper powder or cayenne or 1 tbs harissa

¼ cup of golden raisins

1 ½ - 2  lbs sweet potatoes or summer squash, cut into large cubes

Water if needed

Place the tajine bottom on medium heat.  When hot add the oil, onion, cilantro, garlic, tomato, bouillon cube, and all of the spices.  Mix well and simmer for about 5-10 minutes.  Then place the meat or chicken in the pan.  Cover and simmer until the meat is nearly cooked.  If you are using beef , lamb or goat it may have to cook for about 1- 1 1\2 hours until the meat is tender.  Add water if the sauce gets too thick.  Next, add the sweet potatoes and raisins and cook until the vegetables are tender.  If you have too much sauce and it is thin, uncover and simmer until the sauce has reduced. You want the sauce to be somewhat thick but not like a gravy.  Serve with a salad and crispy bread or khobz.  Enjoy!

Moroccan Tajine\Tagine of Chicken, Artichokes, and Potatoes

Artichokes are very expensive and I have found frozen ones at my local grocer for a fraction of the cost of the fresh.  This tajine has cinnamon in it. When I first started using cinnamon in my recipes it was a shock to my tastebuds. However, I have grown used to that sweet\savory taste and like it very much.  I prefer a cinnamon stick to the dried, but you can always use the dried if it is all you have. 

Ingredients:

4-6 pieces of chicken, skin removed

3-4 TBS vegetable or olive oil

1 onion chopped

1 tomato, skin removed and chopped

2 garlic cloves, minced

2 TBS cilantro, chopped

salt\pepper to taste

1 tsp ginger

1 tsp paprika

1 tsp turmeric

1 bay leaf

1 cinnamon stick, about 2 inches

a pinch of saffron

4 artichoke hearts fresh or frozen

4 medium potatoes, cut into wedges

Place the tajine on medium heat, add the oil.  When hot add the onion, cilantro, bay leaf, tomato, and all of the spices.  Simmer for about 5-10 minutes. Then add the chicken. Simmer for about 30 minutes, turning over half way through. Some people add everything at once, but I like the meat to cook the meat a bit first.  Next, place the potatoes wedges on top of the meat and then arrange the artichoke hearts.  Cover and simmer until the vegetables are nearly tender. The sauce should be somewhat thick but not thick like gravy. If it is too watery, then uncover and cook the sauce down until it is silty. Sprinkle with additional salt\pepper to taste.  Serve with Khobz or French bread.  Enjoy! 

Cooks Note: You can also add 1\2 cup of peas to this recipe if you like. 

Moroccan Vegetable Tajine\Tagine from Mourad New Moroccan Cookbook

Just recently, I bought Mourad Lahlou's new cookbook called: Mourad New Moroccan.  I love seeing a man who is passionate about cooking.  I enjoyed the pictures and the stories, but most of all the recipes.  He even shows you how to make couscous from scratch, which I will be trying soon.  When I saw the vegetable tajine, I wanted to try it right away.  It was very good and great for those who are vegetarians.

Red Charmoula

1 tbs kosher salt

1 tbs sweet paprika

1 tsp smoked paprika

1 tsp ground cumin

Salt\pepper to taste

4-5 garlic cloves, minced

2 tbs each of Italian parsley and cilantro, chopped

1 tbs chopped preserved lemon

1 tbs fresh lemon or lime juice (I prefer the taste of lime)

1 cup water

1\2 cup tomato puree

1\2 cup of olive oil

A pinch of saffron

A pinch of cayenne pepper or harissa

Mix all together in a large bowl and set aside.  The original recipes calls for 2 recipes of Charmoula but use only 1 cup of water and 1\2 cup of olive oil.  Make one batch of charmoula and if you feel that it will not be enough, then add the second batch.  Store in an airtight container in the refrigerator for up to two weeks.

Vegetable Tajine

12 cups of prepared vegetables such as: cauliflower, broccoli, Carrots, potatoes, turnips, fennel bulbs, cipollini ( I used boiler onions) onions, all cut into 1- 1 1\2 inches pieces and the cauliflower and broccoli into small floweret’s.

1\2 cup of cooked chickpeas

1\4 cup of golden raisins (optional)

Put the charmoula in a sauce pan and bring to a simmer. Cook for 25-30 minutes and stir often and cook until the sauce has reduced by 1\4. Layer the vegetables in the bottom of the tajine with the largest and most dense vegetables on the bottom. The chickpeas and raisins go in the middle of the mixture.  Then pour the warm charmoula over the vegetables . Put the heat on medium and bring to a simmer.  Cover and cook for about an hour or until the vegetables are tender. Garnish with parsley and some preserved lemon slices and paper thin slices of the vegetables.  Enjoy

Cooks Note:  I liked this recipe but found that the smoked paprika interfered with the overall taste.  I am not sure that smoked paprika is used in Morocco.  Use at your discretion.