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Esteve

As a Tajine is a great and healthy way to cook, I thought it a good idea to start a Tajine recipe thread.
Here's mine, If you like chicken your going to love this.

Mediterranean Chicken Tagine

serves upto 6

1 T olive oil
1 lg onion(s),finely chopped
3 garlic clove(s) (1,Minced-tbs)
2 T ginger,minced
1 1/2 t turmeric
1 1/2 t cumin seeds,Ground
1 1/2 t coriander seeds,Ground
1 cinnamon stick
6 c chicken stock
2 T lemon juice
1/2 lb turnips,peeled cut into 3/4- dice
1/2 lb carrots,peeled cut into 3/4- dice
1/2 lb celery (or fennel),peeled-cut- into 3,/4 dice
1 T lemon juice
2 T lime chutney
1/2 c raisins
1 salt and pepper
2 lb chicken breasts skinned and
-boned c,ut into 2 pieces
1 c chick-peas,Cooked
1/3 c cilantro or,Chopped
-flat-leaf parsley
Heat the oil in a large Tagine or casserole dish. Add the onion, garlic,
ginger, turmeric, cumin, coriander, and cinnamon stick. Cover over
medium heat for 3-4 minutes, or until the onion is soft but not brown.
Add 6 cups of stock and the lemon juice, root vegetables, lime
chutney, raisins, salt and pepper, and chicken pieces. Simmer for 20
minutes, or until the root vegetables are almost tender. Add stock as
necessary to keep the stew from drying out.
Just before serving, remove the cinnamon stick and stir in the
chick-peas. Simmer for 2-3 minutes, or until cooked. Correct the
seasoning, adding salt, pepper, and lemon juice to taste. Garnish
with cilantro or parsley and serve at once.

Pikarey

haha Thanks guy!

lahcenrizani

cool, that's great. I will try that recipes home

Esteve

This recipe Lamb and Pear Tagine serves up to 6 people,and tastes as good as it sounds.

2 lg onions,peeled & sliced
1 Kg lean lamb,leg or shoulder
-cut into,4cm cubes.
4 pears,peeled cored & cut
-into 4cm,chunks
1/2 c sultanas
1/2 c silvered almonds
1 T olive oil
1 t cumin
1 t coriander,Ground
1 t ginger,Ground
1 t cinnamon
1 t black pepper
1 water,to cover the meat
1 salt,to taste
1. In a large Tagine gently fry the onion in the olive oil until
soft, add the meat to the tagine and cook until it changes color, then
add the spices. Add water to just cover the meat and salt to taste.
Cover and simmer gently until the meat is tender, about 1 1/2 - 2
hours. (Displace the lid a little after an hour if there appears to
be too much liquid.)
2. Add the pears to the meat together with the sultanas & almonds.
Cook for a further 5 minutes or until the pears are soft. Serve with
rice.

Esteve

Lentil Tagine

If you like lentils,then this is the recipe for you.
Serves 4 people and is really easy to cook.

1 lb lentils,picked over
4 lg tomatoes,vine-ripe, chopped
1 lg onion,chopped fine
1/4 c olive oil
2 cl garlic,chopped
1 t paprika
1/2 t white pepper
1 t salt
3 1/2 c water,plus more if needed
1 c parsley,fresh
1 c fresh coriander sprigs
-chopped
In a medium sized tagine (30cm) combine lentils, tomatoes, onion, oil,
garlic, paprika, pepper, salt, and water, making sure that water
covers lentils and adding more if needed. Simmer lentil mixture,
covered, over moderately low heat 45 minutes, or until lentils are
tender. Stir in parsley and coriander and cook 1 minute more.

lahcenrizani

Do you have a retaurant for tajines Mr esteve

Abdel

I guess that's his specialty beside the green tajines
Thank you for the recipes Esteve.

__________________

Esteve

No I just love cooking in Tajines,It's such a natural way to cook and the food tastes so good, ( plus as you know I also sell them ).
So come on guys give us some recipes.

lahcenrizani

Absolutely right, food cooked in tajines is so tastful. I prerfer also cooking in tajines

Esteve

Fish Tagine (Serves 4-6)

Ingredients
1kg Monkfish or Sole (or similar),
450g onions, peeled and chopped
1 small whole garlic (crush the cloves)
175g dried apricots, chopped
85g flaked almonds
55g sultanas
400g chopped tinned tomatoes
1½ tbspn ground ginger
2 tspn black pepper
2 tspn cinnamon
3 tspn ground turmeric
1½ tbspn paprika
1 tspn cayenne pepper
1 tbspn olive oil
2 tbspn honey
1 tspn saffron
300ml fish stock
lemon rind, chopped
25g coriander leaves, chopped

Instructions
Heat the olive oil in the tagine and add the spices, garlic and onion. Allow the onion to soften.
Add the apricots, almonds, sultanas, honey, saffron,lemon rind, tomatoes and fish stock. Bring to the boil, and then simmer for 45 minutes.
After 30 minutes, add the fish and finish cooking for 15-20 minutes.
Garnish with the coriander leaves.