tagine

This recipe is super yummy and incredibly easy as long as you’ve got a slow cooker. Serve it over rice, or on its own. Adapted from Skinnytaste. Ingredients: 8 boneless, skinless chicken thighs 4 medium carrots, peeled and sliced into rounds 1 onion, chopped 1/3 cup dried fruit - I usually...

Inspired by Moroccan cooking, this is a sort of tagine and its easy to make. The prunes provide a lovely sweet flavour which is balanced by the pickled lemons. Juniper and saffron add a subtle, earthy dimension. I use home made ras el hanout but a ready prepared spice mix is easily available in...

This dish sounds complicated but is really rather easy to make. Its pretty well equal quantities (in size) of fish and vegetables plus some spices. The marinating of the fish is important to add depth of flavour.* The rest is really simply simmering things in one pan. You can serve this with...

1/4 cup chopped flat-leaf parsley 3 Tbsp chopped cilantro, plus whole sprigs for garnish 1-1/2 Tbsp fresh lemon juice 1/2 Tbsp sweet paprika 1 Tbsp fresh ginger, finely minced or microplaned Small pinch of saffron threads, crumbled 1/4 cup extra-virgin olive oil 1 pound large shrimp, shelled and...

Chicken, orange, fennel tagine 4-5 chicken thighs, bone in/skin on 2 Tbsp olive oil 1-1/2 medium onions, chopped 1 large fennel bulb, sliced, discard the stalks and fronds 3 ounces currants 1/2 cup water 1 orange, peel cut into strips and juiced 2 fresno chilis or red jalapenos, seeded and...

Spicy Moroccan Lentil Tagine INGREDIENTS (to serve 4) 300g lentils (dry). I used green, but any will do 1 can of chickpeas 1 large sweet potato, cubed 3 large tomatoes, finely chopped, or 200ml tinned 1 red pepper, sliced 2 onions, sliced 10 dates, stoned and chopped 2 medium preserved lemons...

MOROCCAN CHICKEN WITH ORANGE AND FENNEL INGREDIENTS (to serve 2) 4 chicken thighs, skin removed 2 tbsp olive oil 1 tbsp ras el hanout 1 large red onion, chopped 1 large fennel bulb, sliced thinly 3 large cloves of garlic, finely chopped 1 medium red chilli, chopped 1 can of chickpeas 50 g of...

Beef tagine is often prepared with onion, but I decided to exclude onion and up the quantity of garlic. Ingredients 3 lbs sirloin, trimmed of fat and cut into 1 inch cubes 2 teaspoons kosher salt, more as needed 1 tablespoon ras el hanout spice mix 4 cups beef stock, reduced sodium 1 cup...

We have received a splendid new tagine for Christmas, much larger than our old one, which we seldom used. My wife cooks lamb or quorn tagine quite often, but finds it easier to use an iron pot on the hob. The only instructions that came with the new tagine were about seasoning it. The question...

Hi Just cooked and eaten this. My husband is on seconds:soup: Original recipe: https://www.bbcgoodfood.com/recipes/squash-venison-tagine 4 very generous portions 600g butternut squash (bns). Peeled and cut into big chunks. Save seeds for pesto :) 1 very large onion 450g venison cut into...

Ingredients: 2-3 tbsp. olive oil and a pat of butter 2 onions-finely chopped 1-2 tsp ground turmeric 2 tsps. ground cinnamon 2-2 ½ lbs. lamb stew meats (cubes) 8 oz. ready to eat pitted figs (if can’t find pitted-very easy to remove pits yourself) 1 tbsp. honey 2-3 tbsps. slivered almonds 2...

TANGIER, is a fascinating Port City in Northern Africa, has an incredible international inheritance that reflects in its epicurism .. Most Moroccan fish dishes are prepared with Charmola, a marinade. This marinade consists of: Paprika, Cumin, Garlic, Tumeric, Saffron and a bit of Cilantro...

It turns out that Tagine is both the name of the cooking vessel, and the name of the dish. This made my research into different recipes confusing. I was mostly looking for the best way to use the cooking vessel, but I found a vast range of different things to put in it. So, as I often do, I...

Whilst looking for recipes for next week, I came across this one which 'qualifies' for the current recipe challenge using apricots. And, well I rather like it so I have adapted it for a someone without a slow cooker :whistling: . If like me you prefer to use dried chickpeas, aim for around 200g...