Moroccan Tajine\Tagine of Chicken, Potatoes, Olives, and Preserved Lemon

This is one of my favorite tajines.  It is easy and tastes so good.  My neighbor asks for it all of the time.



Chicken Tajine with Potatoes, Olives, and Preserved Lemon



Ingredients:

4-6 Chicken pieces, skin removed

3-4 TBS olive oil

1 tsp each of ginger, paprika, turmeric

1 chicken bouillon cube (optional)

1-2 pinches of saffron threads

1/4 preserved lemon, chop a few pieces and use the remainder for decoration

salt/pepper to taste

1/4 - 1/2 cub of olives, pitted

1 TBS each of chopped Italian parsley and cilantro

1 onion chopped

1 medium tomato, skinned and chopped

Place the tajine bottom on medium heat and add the oil.  When hot add all of the spices, herbs, onion, bouillon cube, and tomato and mix well.  Simmer over medium heat for about 5 minutes.  Then add the chicken pieces.  Simmer for about 20-30 mintues, turning over to brown on both sides.  Next, arrange the potatoes on top of the chicken and add the olives and preserved lemon. Use about 5 thin slivers of the preserved lemon and make a star on top.  Sprinkle a little salt\pepper on top and cover.  The cooking time may vary, don't rush, this could take as long as 1 - 1\12 hours to cook.  When the vegetables are tender then it is done.  Serve with khobz or French bread. Enjoy!



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.

Ingredients:

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!

Moroccan Quail and PotatoTajine\Tagine

Quail is not a normal item in an American's diet. When we found some at one of the markets close by we were eager to try a dish with them.  Since quail is similar to chicken I thought that I would try it in a tajine of potatoes, olives, and preserved lemons.  I was pleased with the outcome.  Just be careful of the small bones.

Ingredients:

3-4 tbs olive oil


1 large onion chopped
6-8 sprigs of Italian parsley and cilantro, chopped
2-3 cloves of garlic, minced
1 tsp turmeric
1 tsp paprika
1 tsp ginger
small pinch of saffron, optional
1 bouillon cube, optional
salt\pepper to taste
1 medium tomato, peeled and chopped
6 quail
4-5 medium red potatoes, peeled and cut into wedges
a handful of olives, pitted
1/4 preserved lemon, discard the pulp and cut into thin strips and a few small pieces


Heat the tajine or skillet on medium. Clean the quail then place in bottom of the tajine or iron skillet with the spices, herbs, onion, tomato, bouillon cube and oil. Place the lid on and cook for about 20-30 minutes.

Once the quail is nearly done add the potatoes. Arrange the potatoes on top of the quail. At this point, I add the olives and the preserved lemon too. Some people wait until about 10 minutes before the dish is done to add, but I think the olives and lemon add great flavor. 

If you have only a little sauce you can add some water but not a whole lot. The sauce should be thick but not as thick as gravy. I add a little black pepper and salt on top. Spoon some of the sauce over the vegetables.  Cook until the vegetables are tender. Serve with a salad and khobz. Serves 3-4 people. Enjoy!

Moroccan Tajine\Tagine of Fish, Potatoes, Tomatoes, and Carrots

Right now this is my favorite tajine.  I eat it every couple of weeks or more.  The thing with this one is you have to be patient and let it cook.  The sauce needs to be thick.  The carrots and potatoes need to be tender. 



Moroccan Tajine of fish, potatoes, tomatoes, and carrots



Ingredients:

4-6 pieces of firm white fish such as talapia
3 TBS olive oil
3 TBS parsley
1 TBS garlic, minced
2 TBS lemon or lime juice
salt to taste
a pinch of thyme
1 tsp cumin
1 tsp paprika


Mix the above ingredients in a bowl and set aside


For Tajine:

3 TBS oil
3-4 carrots, cut lengthwise and then cut again
2-3 potatoes, sliced
2 diced tomatoes
Olives (to your taste)
preserved lemon


Slice the potatoes and carrots. Put the oil in the tajine and after it is hot add the carrots.  Simmer for a about 5-10 minutes.  Then add the potatoes.  Next place the chopped tomatoes on top. Finish with putting the fish fillets on top of the chopped tomatoes and add a little water to the charmoula and pour over the fish. Cover and cook on medium heat until the vegetables are tender.  Cooking time may vary, but I usually cook about 1 hour to 1 1\2 hours.  The sauce needs to be thick.  Serve with Khobz or French bread.  Enjoy!

Moroccan Tajine\Tagine of Beef Tongue, Garbanzo Beans, and Raisins

I have never eaten beef tongue before I ate this tajine. I have to say that I honestly thought it was very tasty. It had the texture of a brisket. The key to cooking any organ meats is to cook it slow. This will be one dish that you want to take your time with. This can be cooked in a large skillet or a tajine.

Ingredients:

2 lbs beef tongue
1 lb of small onions cut in half
1 large onion, chopped
3-4 garlic cloves, minced
1\4-1\2 cup of raisins, I put in a handful of raisins
1 small can of garbanzo beans, remove skins
3 TBS olive oil
1 TBS gee
Salt\pepper to taste
1 tsp ginger
1\2 tsp cumin
1 tsp paprika
1 tsp turmeric
1 cinnamon stick, broken in half
A few strands of saffron or 1\4 tsp saffron powder (food coloring)
Water, optional

Clean the tongue well and place in boiling salted water for about 30 minutes to an hour. The longer that you cook it the more fine the meat will become. While the tongue is still hot remove the skin. Slice into about 1 inch size pieces and set aside. Next, take your skillet or tajine and place on medium heat. Add the oil, gee, and chopped onion. Place the meat slices on top of the onion then add the garlic, spices, water and cover. Cook on low-medium heat for 45 minutes to an hour. Once the meat is nearly done add the onion wedges, raisins, and garbanzo beans and cook until the meat and vegetables are tender, about 30-45 minutes or more if needed. Serve with Khobz or crispy bread. Enjoy!

Moroccan Tajine\Tagine with Chicken, Potatoes, and Peas

Here is another variation of a chicken tajine.  You may have noticed that I put a bouillon cube in with the other ingredients.  My ex-husband did that and I found that it gave great flavor.  But adding the bouillon is purely up to you.  Many women in Morocco use them, Knorr to be exact, which was my favorite before I started cooking Moroccan recipes. 

Ingredients:

4-6 pieces of chicken, skin removed or 1-2 lbs of meat cut into 2-3 inch pieces

3-4 TBS oil

1 tsp each, paprika, ginger, turmeric

salt/pepper to taste

1 onion chopped

1 tomato, skinned and chopped

2-3 cloves of garlic, minced

2 TBS each Italian parsley and cilantro, chopped

1/2 to 3/4 cup frozen peas

3-4 medium potatoes, skinned and quartered.

a pinch of saffron threads

water if needed

1 chicken bouillon cube, optional

Place the tajine on medium heat.  When hot add all of the ingredients except the potatoes, chicken or meat, and peas to the tajine bottom. Simmer for about 5-10 minutes so that all of the spices meld together. Then add the chicken or meat. Brown on all sides.  I usually cook the meat until it is tender and then add the vegetables.  Some people add everything at once.  But on many occasions the meat was not tender and the vegetables were done.  Add the potatoes and cook until tender.  About 10 minutes before it is done add the peas and simmer.  If there is too much sauce remove the lid and simmer until it is reduced.  Serve with Moroccan Khobz or French Bread.  Enjoy!

Moroccan Tajine\Tagine of Chicken Thighs, Garbanzo Beans, Green Peppers and Raisins

This dish is somewhat sweet and hot at the same time. I like the taste of this dish and plan to make it again.

Ingredients:

2-3 TBS olive oil

1 large onion chopped

1 medium tomato, skinned and chopped

2 TBS each of Italian parsley and cilantro

2-3 garlic cloves, minced

1 tsp turmeric

1 tsp ginger

1 tsp paprika

1 tsp cumin

1 dash of cinnamon or more if you like

1 dash or two of red pepper flakes or 1/4 tsp of cayenne pepper

1-2 lbs chicken thighs and legs, without skin

1 chicken bouillon cube, optional

1 cup of garbanzo beans, can use canned or fresh

1 green pepper, cut into thin slices or you can use summer squash if you don't like green peppers

a handful of golden raisens

Add the chicken, spices, onion, parsley, cilantro, garlic, tomato puree and bouillon cube to the bottom of the tajine or a large skillet.  Cook on medium heat until the chicken is nearly cooked.  There will be a lot of sauce.  If you are using fresh garbanzo beans add them at the beginning when cooking the meat.  Once the meat is nearly cooked add the garbanzo beans, green pepper and the raisins.  Simmer until the pepper and beans are tender.  If you end up with a lot of sauce remove the lid and simmer for about 10 minutes or more to reduce the liquid.  Serve with French bread or Khobz ( Moroccan flat bread). Enjoy! 

Moroccan Kefta Tajine\Tagine with Potatoes, Peas, and Eggs

 

Moroccan Kefta Tajine-Meatballs with Potatoes, Peas, and Eggs

My brother’s birthday was Friday and I wanted to cook something for him that he hasn’t had yet. We love tajines at home and eat them a lot. They are simple and delicious. My brother was thrilled with this recipe and I was glad to hear it.

Ingredients for meatballs:

1 lb ground lamb or beef

½ medium onion grated

Salt\pepper to taste

½ tsp paprika

3-4 sprigs each of Italian parsley and cilantro, finely chopped

Mix the above ingredients and roll into 1 inch balls. Set aside.

Ingredients for sauce:

2-3 TBS olive oil

1 onion chopped

3-4 sprigs each of Italian parsley and cilantro, finely chopped

Salt\pepper to taste

1 tsp paprika

1 tsp ginger

1 tsp turmeric

¼ to ½ tsp cayenne pepper

2 TBS tomato paste

½ to 1 cup of beef stock or 1 Knorr cube and ½ to 1 cup of water

Cumin and pepper to taste as garnishment

In the bottom of the tajine place the onion, cilantro and spices and simmer for a few minutes. Then add the rest of the ingredients for the sauce. Next, place in the meatballs and cook of medium heat for about 10-15 minutes.

The vegetables:

3-4 medium potatoes, peeled and cut into wedges

½ cup of peas

3 eggs, beaten

Once the meatballs have cooked for 15 minutes add the potatoes and cook until tender. Next, add the peas and cook until tender. Once the vegetables have cooked pour the beaten eggs over the entire tajine and cover until the egg is cooked through. Sprinkle with lots of cumin and fresh ground black pepper. Serve with a Moroccan cooked salad or a fresh green salad and crispy bread. Enjoy!

Moroccan Tajine\Tagine with Chicken, Potatoes and Green Beans

I know that I have said this before, but I love tajines.  There are as many variations as there are spices.  This one is simple and delicious.  However, if you are making this with fresh green beans you may want to cook the beans 10-15 minutes before you add them to the tajine or add them before you put the potatoes in the tajine to cook.



With chicken

Ingredients:

1 1/2 lbs of meat (lamb, goat, beef or chicken)

2 TBS cilantro, chopped

14 oz of green beans, fresh or frozen

2 large potatoes, quartered

1 onion chopped

1 tomato, skinned and chopped

3 TBS oil

2 garlic cloves, minced

2 bay leaves

a small pinch of saffron threads

1 tsp each of paprika, turmeric, coriander

salt/pepper to taste

1 chicken bouillon cube, optional

with meat

Place the tajine on medium heat.  Add all of the ingredients except the chicken, potatoes and green beans.  Simmer for about 5 minutes and then add the chicken pieces.  Cook for about 20-30 minutes, browning on both sides. If you are using lamb, goat, or beef the cooking time will be longer.  Don't rush.  Cook the meat until it is tender.  If the sauce gets too thick at any time add a little water. Next, add the potatoes and green beans, sprinkle with salt\pepper. Cook about 30 minutes to an hour depending on the tenderness of the vegetables.  Serve with Khobz (Moroccan bread) or french bread and a side salad.  Enjoy!



Moroccan Lamb Tajine\Tagine with Potatoes, Carrots, and Zucchini

If I can have a favorite Moroccan tajine it is this one. It was the very first one that I learned to cook.  It is easy to make and simply wonderful to eat.  Moroccans love the sauce that the slow cooking process produces. It's all about the sauce with Moroccan cooking. Some of my friends have tried to eat all of the sauce themselves if I'd let them and have even suggested that we try to bottle the sauce and sell it by itself.  

Ingredients:

1 1\2 - 2 lbs lamb or poultry

1 medium onion chopped  

1 tomato, remove skin, chopped

6-7 sprigs of each flat leaf parsley and cilantro, finely chopped

1 chicken bouillon cube, optional                                                

1 Tbs garlic, minced

1 tsp turmeric

1 tsp ginger

Salt\pepper to taste

1 tsp paprika

3 pinches saffron

3-4 TBS Olive oil

2-3 large carrots cut into 6 pieces each carrot

3-4 med potatoes, cut into quarters

1 zucchini cut into 6 pieces

Place the tajine on medium heat.  Add the oil, chopped onion, parsley, cilantro and simmer for a few minutes.  Next, add all of the spices and bouillon cube and mix well, then place the chicken or lamb pieces on top.  Simmer about 30 minutes or until the meat is tender, browning on both sides. Now it is time to add the vegetables. Layer the vegetables by adding the potatoes first, then the carrots and finish with the zucchini.  The vegetables that take the longest to cook should go on the bottom.   Sprinkle with a little salt\pepper and cover.  Simmer until the vegetables are tender.  The overall cooking time may vary, but it usually takes about 2 hours or a little longer.  The sauce should be somewhat thick. If you have too much sauce uncover and cook down the sauce.  Serve with Khobz or French bread.  Enjoy

Note: you can add any combination of vegetables that you like.  You can also marinate this overnight with all of the spices, onion, herbs, tomato, and chicken or lamb.