Recipes for "tagine"

Heat oil in a large pot or Dutch oven over medium heat. Add onion; cook and stir in the oil until soft. Add lamb meat to the pan; fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt, and pepper. Pour just enough water into the pot to cover the lamb.

Cover the pot; simmer over low heat until lamb is tender and the mixture is stew-like, about 1 ½ to 2 hours. Remove lid a little after an hour if there appears to be too much liquid.

Add pears, golden raisins, and almonds to the stew; cook for another 5 minutes or so, until the pears are soft.

Layer chicken thighs, onions, carrots, raisins, and apricots in a slow cooker.

Whisk chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, paprika, and black pepper together in a bowl; pour over chicken and vegetables. Cover slow cooker.

Cook on High 4 1/2 hours or on Low for 7 1/2 hours. Slightly shred chicken using 2 forks. Cook 30 minutes more.

Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan; let stand until water is completely absorbed, 5 to 10 minutes. Fluff couscous with a fork. Serve chicken tagine over couscous.

To make the spice mix: Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set remaining mix aside for another use.

To make the tagine: Bring a small pot of water to a boil. Add apricots and raisins and cook until soft, about 5 minutes. Drain, reserving 1/2 cup cooking water.

Place chicken and 1/2 cup reserved spice mix into a bowl; toss until thoroughly coated.

Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Cook chicken in the hot skillet until golden brown and it releases easily from the skillet, 3 to 4 minutes per side. Add onion and garlic; cook and stir until fragrant, 2 to 3 minutes.

Add apricots, raisins, and reserved 1/2 cup cooking water; stir in chicken broth and honey. Cover, reduce the heat to low, and cook until chicken is very tender, 1 ½ to 2 hours.

Serve chicken garnished with cilantro and almonds.

Combine saffron threads with boiling hot chicken broth or water in a small bowl; steep until cooled to room temperature, 20 to 30 minutes.

Cut preserved lemon into quarters. Use a small knife to trim the flesh from the peel. Remove and discard any seeds, and finely chop the flesh. Transfer into a small bowl; reserve until needed. Slice each piece of peel in half to make 8 strips total; reserve until needed.

To prepare chicken for marinating, make 2 cuts into the skin side of each thigh, down to the bone, about 1 inch apart. Transfer chicken into a resealable plastic bag; place bag in a bowl to catch any leakage.

For marinade, add finely chopped preserved lemon flesh into a bowl; add garlic, salt, black pepper, paprika, cumin, ginger, Aleppo chili flakes, parsley, cilantro, and olive oil. Pour in steeped saffron liquid, and whisk thoroughly until emulsified.

Pour marinade into the bag of chicken thighs. Massage chicken with your hands on the outside of the bag until evenly coated with marinade. Squeeze out any air and seal the bag tightly. Marinate in the refrigerator for 3 to 12 hours, turning bag over and massaging occasionally.

Carefully remove chicken thighs to a plate, and scrape any excess marinade back into the bag while doing so. Reserve excess marinade for sauce.

Heat 2 tablespoons olive oil over medium-high heat in a heavy-duty braising pan, or other type of pan with a tight-fitting lid. Once hot, place the chicken in, skin side down. Cook for about 5 minutes, or until the skin is browned, and fat has rendered. The skin may stick and tear, but that will not affect the final dish. Turn off heat; remove chicken to a plate and reserve.

Turn heat back up to medium-high, and add onion, salt, cinnamon, and turmeric to the pan. Cook, stirring for a few minutes, or until onions turn translucent and start to soften. Place chicken thighs back in, skin side up, and pour over any juices from the plate. Distribute the reserved excess marinade over the top of chicken.

As soon as juices in the bottom of the pan start to bubble, cover tightly, and reduce heat to low. Cook, covered, for 1 hour.

Uncover pan, and baste chicken with cooking liquid. Scatter green olives and reserved lemon peel over the top, and baste again.

Cover; cook until chicken is very tender and will easily pull away from the bone, 15 to 20 minutes more.

Raise heat up to medium-high, and cook, uncovered, to reduce the cooking liquid until slightly thickened, about 5 minutes. The sauce can be left thin and brothy, or cooked further to reduce to a glaze, or anywhere in between.

Garnish with fresh parsley, cilantro sprigs, and another dusting of chili flakes.

Stir 2 tablespoons extra-virgin olive oil, 2 1/2 teaspoons kosher salt, cinnamon, cumin, paprika, coriander, and black pepper together in a small bowl to form a paste. Toss 1 tablespoon spice paste with chicken thighs in a medium bowl and set aside.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat remaining 2 tablespoons extra-virgin olive oil in the pot until shimmering, about 1 minute. Cook and stir onion and remaining 1 teaspoon kosher salt until onion is softened, about 6 minutes.

Stir in remaining spice paste, garlic, and ginger. Cook, stirring constantly, until fragrant, 30 to 60 seconds. Stir in water, scraping up any browned bits from the bottom of the pot using a wooden spoon. Add chicken, butternut squash, and tomatoes with their juices; stir to combine, then spread mixture in an even layer. Close and lock the lid; move the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Stir spinach into the pot and cover without locking the lid into place. Let stand until spinach wilts, about 3 minutes. Stir in lemon juice and zest; season with salt and black pepper.

Mix lemon juice, 2 tablespoons olive oil, salt, cinnamon, ginger, and pepper together in a large glass or ceramic bowl. Add chicken pieces and toss to coat. Cover and let sit in a refrigerator for 2 hours, up to overnight.

When ready to start, line a tagine with sliced carrots.

Heat another 2 tablespoons olive oil in a heavy skillet over medium heat until hot, but not smoking. Brown 1/2 of the chicken pieces, skin-side down, turning over once, 5 to 7 minutes. You are just browning it, not cooking it through. Take out of the skillet and place on top of the carrots, then brown the remaining pieces of chicken. Once those are browned, but not cooked through, arrange on top of the carrots also. The idea is that the chicken does not touch the bottom of the tagine, only the carrots.

Add onion to the same skillet and saute over medium-high heat until soft, about 5 minutes. Reduce heat to medium. Add garlic; saute for 30 seconds. Stir in potatoes and saute, 1 to 2 minutes. Add tomatoes, bell pepper, cranberries, and parsley; stir well and keep sauteing over medium heat until hot and bubbly. Sprinkle the chicken bouillon granules over the mixture while it cooks.

Pour the mixture over the chicken and carrots. Place the tagine over low heat, making sure any open flames do not touch the bottom of the pot. Drizzle remaining olive oil over top. Pour wine over top and cover.

Cook over low heat until potatoes are soft and chicken is no longer pink in the center, about 1 hour. Turn off the heat and let sit for 10 minutes before serving.

Combine garlic, paprika, ginger, turmeric, and saffron in a large bowl. Add chicken pieces and mix until coated with spices. Cover and refrigerate, 3 to 4 hours or overnight.

Cut preserved lemon into quarters. Remove pulp from the peel and remove seeds from pulp. Mince pulp and set aside. Cut lemon peel into strips and set aside.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil and butter in the cooker; add chicken. Cook chicken until browned, about 3 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.

Place onions and lemon pulp into the hot pot and cook, stirring occasionally, until onions have softened, about 5 minutes. Add cinnamon stick, place chicken on top, and scatter olives and lemon peel over the chicken. Pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid carefully, turning it away from you. Transfer contents to a large serving bowl. Sprinkle with parsley and cilantro and serve immediately.

Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.

Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.

Serve tagine with lemon wedges and cilantro.

Rub the ras el hanout onto the entire surface of the quail including beneath the wings and legs. Use all the seasoning. Allow to rest at room temperature for 30 minutes.

Preheat oven to 375 degrees F (190 degrees C). Remove the middle rack(s) and place the lower rack on its lowest position.

Place a diffuser over stove burner so base of tagine is not in direct contact with it. Place the tagine base on the diffuser and heat over medium heat; add the oil. When oil is hot, add the carrots and leeks. Saute until leeks are tender, about 5 minutes. Separate the leeks into single rounds using a wooden spoon. Push the vegetables to the sides of the tagine and add the quail and garlic. Cook the quail on all sides until nicely browned, about 10 minutes. You may need to add a bit of oil occasionally, depending on the bird's fat content. Remove tagine from heat.

Arrange apricots, potatoes, and tomatoes around the edges, leaving the quail uncovered. Sprinkle all ingredients with the loomi aswad.

Cover the tagine place in preheated oven. Roast until the internal temperature of the quail has reached 150 degrees F, 35 to 40 minutes.

Uncover the tagine and, if desired, brown quail under the broiler 2 to 3 minutes.

Sprinkle with fresh coriander before serving. Serve with ice cold milk.

Mix 1/2 cup olive oil, 1/2 cup cilantro, parsley, lemon juice, garlic, paprika, ginger, cumin, salt, and saffron in a large glass or ceramic bowl. Add cod and mix well. Cover and marinate in the refrigerator for 2 hours.

Heat 1 tablespoon olive oil in a large pot or tagine. Layer onion rings, carrot matchsticks, and potato slices in the pot in that order. Remove cod from marinade and spread evenly over potatoes. Cover cod with green bell pepper rings and tomato strips. Sprinkle 1/4 cup cilantro on top. Pour marinade over cilantro.

Cover pot tightly and cook over low heat until potatoes are tender and cod flakes easily with a fork, about 1 hour.

Heat a Dutch oven over medium-high heat. Add olive oil. Saute carrots, onion, potato, and bell pepper until soft, about 5 minutes. Add olives, garlic, and ginger paste and saute for 2 minutes.

Stir in tomatoes, cilantro, parsley, cumin, seasoned salt, sazon, paprika, turmeric, lemon juice, cayenne, black pepper, and bay leaf. Cover and cook until tomatoes have broken down and flavors have combined, about 20 minutes. Add shrimp, cover, and cook until they are bright pink, about 5 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Wash lemon and remove peel with a knife, trying to keep it in one long string. Squeeze juice from 1/2 of the lemon into a small saucepan. Add honey, cinnamon stick, and vanilla bean. Bring to a boil, then lower heat and simmer until fragrant and syrupy, about 5 minutes.

Arrange pears, core-sides up, in a tagine. Add prunes, apricots, almonds, and lemon peel around the pears and on top if necessary. Pour lemon juice mixture over top allowing cinnamon stick and vanilla bean halves to fall into the tagine. Cover.

Cook in the preheated oven for 20 minutes. Remove from the oven and take off the cover, allowing any condensation to fall back into the tagine. Turn pears over and add pine nuts. Replace the cover and cook for 10 minutes. Turn the oven off, and allow the tagine to sit in the hot oven until sauce thickens a bit, about 10 minutes. Serve.

Place water and lentils in a saucepan. Bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and liquid has been absorbed, about 20 minutes.

Heat oil in a skillet or tagine over medium-high heat. Saute onions until browned and translucent, about 5 minutes. Add garlic, turmeric, coriander, cumin, salt, and pepper. Cook and stir until fragrant, about 3 minutes. Stir in the cooked lentils, potatoes, crushed tomatoes, sweet potatoes, and carrots. Pour in vegetable broth; reduce heat and simmer until vegetables are tender, about 40 minutes.

Combine paprika, cumin, salt, and pepper in a small bowl to make spice mix.

Spread 1/2 of the onion slices in the bottom of a 10-inch skillet. Arrange potato slices in one layer on top, overlapping if needed. Repeat with carrots, zucchini, bell pepper, and tomatoes. Sprinkle garlic over tomatoes. Place turkey chunks on top, taking care to space them evenly over the whole dish. Sprinkle spice mix over turkey, top with remaining onion slices, and drizzle vegetable oil on top.

Cover skillet and cook over medium-low heat until turkey is no longer pink in the center and the top layer of onion slices is soft and translucent, about 40 minutes. Remove lid and let stand for 10 minutes. Drizzle with olive oil just before serving.

1. Preheat the oven to 400 degrees F. In a small bowl, mix together the paprika, cumin, cayenne, salt, and a pinch of pepper.

2. Heat the 2 tablespoons olive oil in a large dutch oven or cast iron skillet set over medium high heat. Rub the chicken all over with the spice mixture, reserving any remaining spices left in the bowl. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.

Heat the 2 tablespoons olive oil in a large dutch oven or cast iron skillet set over medium high heat. Rub the chicken all over with the spice mixture,

any remaining spices left in the bowl. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.

3. To the same skillet, add the onion, garlic, and ginger. Cook, stirring occasionally until the onion is fragrant, about 8-10 minutes. Slowly pour in the chicken broth and lemon juice. Bring to a boil over high heat and then reduce to low. Slide the chicken back into the skillet, skin side up, it should be mostly submerged. Arrange the squash around the chicken. Drizzle lightly with 1 tablespoon olive oil and season with salt and pepper. Sprinkle any remaining spice mix over the dish. Transfer to the oven and roast for 15 minutes. Remove from the oven, add the olives and dates, and return to the oven for another 10-15 minutes or until the chicken is cooked through.

To the same skillet, add the onion, garlic, and ginger. Cook, stirring occasionally until the onion is fragrant, about 8-10 minutes. Slowly pour in the chicken broth and lemon juice. Bring to a boil over high heat and then reduce to low. Slide the chicken back into the skillet, skin side up, it should be mostly submerged. Arrange the squash around the chicken. Drizzle lightly with 1 tablespoon olive oil and season with salt and pepper. Sprinkle any remaining spice mix over the dish. Transfer to the oven and roast for 15 minutes. Remove from the oven, add the olives and dates, and return to the oven for another 10-15 minutes or until the chicken is cooked through.

4. Serve the chicken topped with pomegranate, cilantro, and the pan juices in the skillet. EAT!

4. Serve the chicken topped with pomegranate, cilantro, and the pan juices in the skillet. EAT!

Place lamb and 2 tablespoons olive oil in a large bowl and toss to coat; set aside.

Mix paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron together in a large resealable bag. Add lamb to the bag and toss to coat well. Refrigerate for at least 8 hours, preferably overnight.

Heat remaining 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat. Add 1/3 of the lamb and brown well, 5 to 7 minutes. Remove to a plate and repeat to cook remaining two batches of lamb.

Add onions and carrots to the pot and cook for 5 minutes. Stir in garlic and ginger; continue cooking for an additional 5 minutes. Return lamb to the pot and stir in lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until meat is tender, 1 ½ to 2 hours.

If the consistency of tagine is too thin, you may thicken it with cornstarch and water slurry during the last 5 minutes.

Serve over couscous.

Heat oil in a large skillet over medium heat. Add chicken, onion, and garlic; cook and stir until onion is translucent and chicken is browned, about 15 minutes.

Add squash, chickpeas, undrained tomatoes, broth, carrot, sugar, lemon juice, salt, coriander, and cayenne pepper to the skillet. Bring mixture to a boil, then lower the heat slightly and simmer until vegetables are tender, about 30 minutes.

Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.

Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.

Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.

Cook on High setting for 5 hours, or on Low setting for 8 hours.

Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.

Preheat oven to 350 degrees F (175 degrees C).

Heat 2 tablespoon olive oil in a skillet over medium heat. Add onions; cook and stir until softened and browned, 8 to 10 minutes. Transfer onions into a tagine pot. Layer chicken pieces on top of onions.

Combine turmeric, cumin, ground coriander, and salt in a small bowl; mix well with remaining 5 tablespoons olive oil. Spread spice mixture onto the chicken pieces. Add cinnamon pieces, bay leaves, ginger, and cilantro. Pour in 1/2 cup of water and cover tagine pot with a lid.

Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Melt butter in a skillet over low heat while chicken is cooking. Add sliced pears and honey and cook, while stirring, until honey has caramelized.

Remove tagine from the oven and stir in caramelized pears. Return to the oven and cook for an additional 10 minutes.