COOKING WITH TAGINE IN OVEN RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

LAMB TAGINE RECIPE - NYT COOKING



Lamb Tagine Recipe - NYT Cooking image

The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside. Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce. Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saffron, turmeric, tomato paste and a bright garnish of scallions, herbs and lemon juice make it deeply savory. If you have a tagine, the pot, feel free to use it here. Otherwise, a Dutch oven or a different large pot with a tightfitting lid will work well. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.

Provided by Melissa Clark

Total Time 4 hours

Yield 8 servings

Number Of Ingredients 21

3 pounds bone-in lamb stew meat or lamb neck, cut into 1 1/2-inch pieces
2 1/2 teaspoons kosher salt, more as needed
1 3/4 cups lamb or chicken stock
5 ounces (1 cup) dried apricots
2 tablespoons extra-virgin olive oil, more as needed
2 large onions, thinly sliced
1 teaspoon tomato paste
1/2 teaspoon grated fresh ginger
2 small cinnamon sticks
Large pinch saffron
1/2 teaspoon ground ginger
3/4 teaspoon ground turmeric
3/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
Pinch freshly grated nutmeg
1/3 cup fresh cilantro, chopped
1 tablespoon unsalted butter
1/2 cup slivered almonds
2 scallions, finely chopped
2 tablespoons chopped parsley
Fresh lemon juice, to taste

Steps:

  • In a large bowl, combine lamb and 2 teaspoons salt. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
  • In a small pot, bring stock to a boil. Remove from heat, add apricots, and let sit at least 15 minutes.
  • Heat oven to 325 degrees. In a tagine, Dutch oven or heavy-bottomed pot with a tightfitting lid, warm 2 tablespoons oil over medium heat until hot. Working in batches, add lamb to pot, leaving room around each piece (this will help them brown). Cook until well browned on all sides, about 10 minutes. Transfer pieces to a plate as they brown.
  • Drain fat, if necessary, leaving just enough to coat the bottom of the pot. Add onions and 1/4 teaspoon salt, and cook until soft, about 8 minutes. Add tomato paste, ginger, 1 cinnamon stick and the spices, and cook until fragrant, about 2 minutes. Add lamb and any juices on the plate, the apricots and stock, and half the cilantro. Cover pot with foil and then its lid, and cook in oven for 2 1/2 to 3 hours, or until lamb is tender, turning it occasionally. (If using a tagine, you don't need to use foil.) Taste and adjust seasonings, if necessary.
  • Meanwhile, in a small skillet, heat butter and 1 cinnamon stick over medium heat. Add almonds and 1/4 teaspoon salt, and cook until golden brown, 5 to 7 minutes. Discard cinnamon stick.
  • To serve, transfer lamb and juices to a serving platter. Top with toasted almonds and any butter left in the small skillet, scallions, parsley and remaining cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous, if desired.

Nutrition Facts : @context http//schema.org, Calories 644, UnsaturatedFatContent 26 grams, CarbohydrateContent 19 grams, FatContent 49 grams, FiberContent 3 grams, ProteinContent 32 grams, SaturatedFatContent 19 grams, SodiumContent 691 milligrams, SugarContent 12 grams, TransFatContent 0 grams

HOW TO MAKE TAGINE - NYT COOKING - RECIPES AND COOKIN…



How to Make Tagine - NYT Cooking - Recipes and Cookin… image

Provided by Melissa Clark

Steps:

  • Tagine isn’t part of the codified French cuisine, nor is it something you’ll find at traditional French restaurants, either in France or abroad.But given the estimated five million people of North African descent who live in France, and the excellence of the dish — soft chunks of meat, vegetables or a combination, deeply scented with spices and often lightly sweetened with fruit — it is no surprise that tagine has taken hold. A centerpiece of the chicest dinner parties, the dish exemplifies a modern wave of French home cooking, one that is exploring a host of diverse influences beyond the country’s usual repertoire. Perhaps one reason the tagine has taken hold in France is that the dish is very similar to a French ragout, a slowly simmered stew of meat and vegetables. But while a ragout nearly always calls for a significant amount of wine (and often broth), to help braise the meat, a tagine needs very little additional liquid. This is because of the pot — also called a tagine — used to prepare the dish. With its tightfitting, cone-shaped lid, a tagine steams the stew as it cooks, catching the rising, aromatic vapor and allowing it to drip back over the ingredients, thereby bathing them in their own juices. (A Dutch oven with a tightfitting lid will accomplish nearly the same thing.)The intensity of the spicing also sets the tagine apart from a ragout, which tends to use aromatics rather than ground spices for flavor. But a heady mix of spices, called ras el hanout, is at the heart of a good tagine. In North Africa, each cook traditionally makes his or her own often highly complex spice blend. In our tagine recipe, we use a very simple mixture of spices that are easy to find.Cooks preparing a tagine usually strive for a balance of sweet and savory. That is why you see spices like ginger, cinnamon or clove used to bring out the sweetness of the meat, alongside braised fruit (apricots, prunes or raisins) and savory seasonings (parsley, pepper or saffron). The dish is usually served with flatbread for dipping in the complex and fragrant sauce.
  • The tagine is a Moroccan dish, though it is common throughout the North African region known as the Maghreb, which also includes Algeria and Tunisia. The earliest versions, recorded in the 10th century, represent the intersection of two cultures: those of the native Berbers and of the Muslim Arabs of the conquest. When the spices of the Middle East met the stews of the indigenous Berber cuisine, the tagine was born.Those spices and tastes had entered Middle Eastern cuisine with the spread of Islam across the broader region, which absorbed the flavors of its expanding territories. In the seventh century, as the capital of the Muslim Caliphate moved from Mecca to Damascus, Muslims met Greeks and Romans, Egyptians, Persians and Franks across the Arabian desert. Cinnamon and cardamom were added to the pantry. In the eighth century, the capital moved again, this time to Baghdad, and by the ninth century, the cuisine had become saturated with spices and full of elaborate and highly embellished dishes. It was common among the wealthy to use at least two dozen different spices and half a dozen herbs in one dish, not to mention dried fruit, nuts, honey, flowers and perfumed essences, like orange blossom water.Those ingredients gradually found their way to the Maghreb, heavily influencing the local cuisine, including what would become the tagine. Although contemporary North African cooking is somewhat stripped down from its ornate past, many of those perfumed, spiced and honeyed flavors remain.Food from the Maghreb first surfaced in France in the mid-19th century, after France conquered Algeria in 1830, later annexing Tunisia and Morocco. French domination of the region lasted until 1955, when Morocco gained independence, followed by Tunisia in 1956 and Algeria in 1962.The cuisine truly gained a foothold in France during the immigration surge of the 1970s, when the French government admitted large numbers of North Africans, who settled in subsidized housing in banlieues (suburbs). Restaurants serving tagines and couscous started popping up in and around large cities in France, particularly Paris and Marseille. And the spicy lamb sausages called merguez were turned into a street food snack, stuffed into a baguette and topped with French fries (known as merguez frites).As the French developed a taste for North African food (which is called cuisine Maghrébin), chefs and cookbook authors began translating the recipes, and cooks flocked to the kitchen.Above, a man holding up a tagine at a Moroccan pottery stall in 1933.
  • Tagine or Dutch oven A tagine is the traditional clay cooking vessel for the dish; it has a base that is wider than its tall, cone-shape top. But you don’t need a tagine to make this recipe. Use a Dutch oven or another lidded pot instead, as long as the lid fits tightly. If it doesn’t, cover the pot with foil before placing the lid on top.Tongs A tagine, like most braises, starts with the browning of the meat. A good pair of tongs will help you maneuver the lamb as you sear it in the pot.Small skillet Sliced almonds, which are used in the topping, will toast quickly and evenly in a small skillet. Choose a heavy-duty one so you won’t get a hot spot, which could burn the nuts.Wirecutter, a product recommendations website owned by The New York Times Company, has a guide to the best Dutch ovens and nonstick pans.
  • Although you can make tagine with any meat, fish or vegetable, lamb adds heady flavor to this complex stew. Here, dried apricots, cinnamon, nutmeg and almonds provide sweetness, while saffron, turmeric, tomato paste and herbs make it deeply savory. The result is a stunning centerpiece of a dish, one that begs to be piled onto your most beautiful platter before serving.
  • The gorgeous aromas and flavors of a tagine are what set it apart from all other stews. Choose and use your spices with care, and take time to fully brown the meat.• Fresh spices are integral to getting an intensely flavored sauce. To tell if your spices are fresh, smell them. Empty a bit into the palm of your hand; if it isn’t noticeably fragrant, then it won’t add noticeable flavor to the tagine. If you are pressed for time and have only stale spices, add a little more than what the recipe calls for.• It is often more economical to shop at a spice retailer. They tend to grind the spices more frequently on site, which means that they are not only fresher when you buy them, will also last longer in your pantry.• Some recipes use ras el hanout, a North African spice mix that contains black pepper, cardamom, cinnamon, clove, coriander, cumin, mace, paprika and turmeric, among other spices. Each mix is different and contains up to 30 different spices. Here, we make our own simplified version. Do not substitute another ras el hanout blend for our mixture; each blend is unique and can be quite different, so it may not work well in this recipe. (Most Moroccan cookbooks give their own instructions for ras el hanout, and then tailor their recipes to it.) Toasting the spices adds yet another layer of flavor.• Both ground cinnamon and cinnamon sticks are used in our recipe. They have slightly different flavors and work together for a more nuanced cinnamon taste in both the meat and the sauce. • The contrast of sweet and savory is a hallmark of North African cuisine. Tagine recipes commonly include some kind of dried fruit to supply that sweetness. Here, we use apricots, which are tart as well as sweet. Raisins, prunes and dates are other options.• Taking a moment to cook the tomato paste in oil before adding liquid caramelizes the paste, enriching its flavor. It also rids the tomato paste of any metallic taste, which can be a problem with canned paste.• Adding half the herbs at the beginning of cooking and half at the end gives the tagine both depth of flavor and a pop of freshness.• Personalize this recipe to suit your tastes. Use bone-in beef instead of lamb for a less gamy and slightly sweeter flavor. (Beef can have more fat, so make the tagine a day ahead, chill it, then remove excess fat from the surface.) Swap in raisins, prunes or dates for the apricots. Chunks or slices of winter squash lend a delicate, velvety sweetness; add them during the last 45 minutes of cooking, along with a few tablespoons of water if the pot looks dry.• Bone-in lamb gives this tagine a rich sauce, thanks to the marrow content of the bones, along with plenty of soft, succulent meat. Lamb neck, if you can get it, is particularly juicy.• Salting the lamb ahead of time helps the seasoning penetrate the meat, flavoring it thoroughly. While even an hour makes a difference, if you have time, you can salt the meat up to 24 hours ahead.• Browning the meat gives the sauce a deeper flavor. Take your time doing this. Let each piece brown fully on all sides, and use tongs to hold up the meat if necessary, to brown the irregularly shaped pieces.• Tagines are generally served with flatbread for dipping in all the lovely sauce. You can use any type of flatbread — pita bread works nicely — served either at room temperature or warmed up so it is pliable. If you warm the bread, keep it wrapped in a clean cloth so it retains the heat.• You can also serve your tagine with couscous, either on the side or spread in a shallow platter with the tagine poured on top. Polenta is another good, though unorthodox, option.
  • There are countless tagine variations, with cooks personalizing the recipe to suit their tastes. Feel free to come up with your own combinations. Use beef instead of lamb for a less gamy and slightly sweeter flavor. Choose bone-in cuts such as shanks or short ribs. Beef can have a higher fat content than lamb, so if you do make the substitution, cook the tagine the day before serving, then scoop off the fat from the surface before reheating.You can use any dried fruit here instead of apricots. Sweet jammy dates are a more intensely sugary substitute, and they are highly traditional. Golden raisins are a more tart option. Figs, prunes and dark raisins can also be used.Feel free to add vegetables to the tagine if you like. Chunks or slices of winter squash, either peeled or not, lend a delicate, velvety sweetness. Other options include eggplant, zucchini and tomatoes. Add them to the pot during the last 45 minutes of cooking, along with a few tablespoons of water if the pot looks dry when you put them in.
  • Photography Food styling: Alison Attenborough. Prop styling: Beverley Hyde. Additional photography: Karsten Moran for The New York Times. Additional styling: Jade Zimmerman. Video Food styling: Chris Barsch and Jade Zimmerman. Art direction: Alex Brannian. Prop styling: Catherine Pearson. Director of photography: James Herron. Camera operators: Tim Wu and Zack Sainz. Editing: Will Lloyd and Adam Saewitz. Additional editing: Meg Felling.
  • All Chapters
  • Pommes Anna

More about "cooking with tagine in oven recipes"

LAMB TAGINE RECIPES - BBC GOOD FOOD
Tuck into a fragrant Morroccan-style stew with our selection of lamb tagine recipes. Full of rich spices, this slow-cook dish is best served with couscous.
From bbcgoodfood.com
See details


LAMB, SQUASH & APRICOT TAGINE RECIPE - BBC GOOD FOOD
A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices
From bbcgoodfood.com
Total Time 1 hours 50 minutes
Category Dinner, Main course
Cuisine Moroccan
Calories 451 calories per serving
  • Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.
See details


BATCH COOKING RECIPES FOR FREEZING - OLIVEMAGAZINE
Get inventive and batch cook these easy yet achievable recipes to enjoy now or freeze for later, from classic cottage pie and creamy coconut dahl to cook-from-frozen fish fingers and cinnamon buns
From olivemagazine.com
See details


MARY BERRY'S MOROCCAN TAGINE-INSPIRED LAMB STEW | ONE-POT ...
As seen on her BBC series, Mary Berry's Moroccan tagine-inspired one-pot lamb stew combines a range of spices to create a rich, deep, flavourful crowd-feeder.
From thehappyfoodie.co.uk
Cuisine Moroccan
  • Prep time: 30 minutes Cook time: 1 hour 40 minutes–2 hours 10 minutes

    Preheat the oven to 150˚c/130˚c Fan/Gas 2.

    Heat a deep ovenproof frying pan with a lid, or a large cast-iron casserole dish, over a high heat. Add the oil and the lamb and fry for 3–4 minutes or until the meat is golden brown all over. You may need to do this in two batches. Use a slotted spoon to transfer the meat to a plate.

    Add the onions and celery to the pan and fry over a medium heat for 3–4 minutes until starting to soften but not browned. Add the garlic and ginger, then sprinkle in the spices and stir to coat the vegetables. Cook for 10 seconds, add the tomatoes, stock, tomato purée, harissa paste, honey, apricots and preserved lemons. Bring to the boil, stirring, and then return the lamb and any juices to the pan. Season with salt and pepper, cover with the lid and transfer to the oven to cook for 1 hour.

    Remove from the oven, stir in the chickpeas and check the seasoning, then return to the oven, uncovered, and cook for another ½–1 hour or until the onions have softened and the meat is tender (see note).

    Sprinkle with the chopped parsley and serve with the Nutty Wholemeal Couscous Salad or Moroccan Summer Salad from Quick Cooking.

    Mary's wise words:
    The cooking time depends on the size of the lamb pieces – smaller chunks may take a bit less time to cook.

See details


CHICKEN TAGINE WITH APRICOTS AND ALMONDS RECIPE - EPICURIOUS
This Moroccan chicken tagine recipe is both savory and a little bit sweet, thanks to the addition of honey-infused apricots. It's gently spiced with cinnamon.
From epicurious.com
Reviews 3.8
Total Time 1 1/2 hr
  • Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.
See details


MOROCCAN LAMB TAGINE RECIPE | INA GARTEN | FOOD NETWORK
One of my favorite winter dinners is a warm, satisfying bowl of stew. And I'm not alone; if you think about it, each nationality has its own version of meat and vegetables simmered in one big pot, whether it's classic Irish beef stew or French beef bourguignonne or Texas chili. One night I came across a recipe for Moroccan lamb tagine in, of all places, an Australian cookbook called Bills Sydney Food. I was feeling adventurous and decided to play around with my own version of it using lamb shanks, Yukon Gold potatoes, sweet potatoes, butternut squash and lots of Eastern spices. I can't think of a more delicious, comforting dinner to serve to family or friends on a cold night. And the best part is that you can make the entire pot a day ahead of time, refrigerate it and just reheat it slowly on top of the stove. All you'll need to make that night is some couscous!
From foodnetwork.com
Reviews 4.1
Total Time 3 hours 45 minutes
Cuisine african
  • Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.
See details


10 EASY STEPS FOR COOKING THICK PORK CHOPS IN THE OVEN ...
From noreciperequired.com
Reviews 3.4
Total Time 35 minutes
  • There are a lot of ways to cook pork chops, and unfortunately I can’t cover them in all here.  However, I can show one of my absolute favorites, and the one that I think every home cook needs to know – Pan Roasting.  A pan roasted pork chop (assuming you use the right techniques) has a great sear on the outside which creates little caramelized bit and pieces that have a ton of flavor.  At the same time, the center of the pork chop is just cooked through, and remains both tender and juicy.  And, with a pan roasted pork chop, you get the side benefit of pan drippings with which you can make a killer sauce.  Check out my 10 steps below and on the video, and hope you next pork chop turns out absolutely perfect. How to Cook a Pork Chop – Pan Roasting In the Oven Pork Chop Prep Buy the right Pork Chop  Before you even start cooking, you need to make sure your starting with the right meat.  Buy a nice, thick pork chop. At least 1 inch thick, 2 or more is even better.  Thin chops are easy to dry out and overcook…and generally more trouble than they are worth Brine & Season the Pork Chop  Brining adds a ton of flavor and moisture to the chop, and lessens the risk of drying out the chop while you cook it.  It’s easy to do, and if you have the time, I recommend it.  But don’t stop at brining.  You still need to season the pork chop with salt & pepper.  You can use other spices as well, but those are a must. Bring the Pork Chop to Room Temperature  Like most meats, it’s best to start cooking the pork chop when it’s at room temperature.  If you take it right out of fridge, while it’s still cold, you can end up with a raw center. Cooking a Thick Pork Chop High Heat is Good Heat  There are cuts of pork (like shoulder that you cook long & at low temp.  Pork chops, are not one.  Use high heat in the oven and on the stove top so you can get a good sear, and quickly cook the pork chop through, before it has time to dry out. Sear the Chop on the Stove Top  Start cooking the pork chop in a pan, on top of the stove.  Even a very hot oven, won’t sear the outside of the chop, before the inside is cooked.  So you need to get a pan good and hot, and then lay the pork down, searing one side then the other.  As the pork shop sears, don’t fiddle with it, or keep checking it.  Just let it cook for 3 – 4 minutes, until it’s nicely browned.  Flip and repeat. Sear the sides  If your pork chop is very thick, you may also want to sear the side of the chop and render out some of the fat there.  That makes it nice and tasty, and it's the same technique I use for baking pork tenderloin. Move to the oven  Depending on the thickness of the pork chop you can cook it anywhere from 50 – 90% on top of the stove, but you’ll probably need to spend some time in the oven to get it fully cooked. Thin, boneless pork chops will cook much faster than thick/bone-in chops; so be prepared to move quickly. Cook to Medium/Med-Well  These days, it’s safe to cook pork to medium or medium well – an internal temperature of 140 degrees.  The most accurate way to judge that is with a meat thermometer, but with practice, you’ll be able to tell simple by touching the pork chop.  What you should never do, is cut into the meat to “look” at it.  That causes the juices to run right out of the meat.  Again depending on thickness it may be anywhere from 5 to 15 minutes to cook the chop.  Note the bigger cooking mistake is overcooking – not undercooking Let the pork chop rest  Right out of the oven, the juices are very active in the meat and if you cut into the pork chop they’ll flow right out.  So let it rest outside the oven for 5 – 7 minutes before serving and cutting into it. Don’t let the drippings go to waste  The brown bits on the pan when you’re threw cooking have a ton of flavor, don’t waste them.  Pan sauces can get very complicated, but really all you need to do, is deglaze with a ¼ cup of wine. Add the same amount of chicken stock.  Let it all reduce by 1/2, and then stir in a couple tablespoons of butter. Once you've got the perfect pork chop down, learn How to Cook the Perfect Pork Tenderloin!
See details


MOROCCAN LAMB TAGINE RECIPE | INA GARTEN | FOOD NETWORK
One of my favorite winter dinners is a warm, satisfying bowl of stew. And I'm not alone; if you think about it, each nationality has its own version of meat and vegetables simmered in one big pot, whether it's classic Irish beef stew or French beef bourguignonne or Texas chili. One night I came across a recipe for Moroccan lamb tagine in, of all places, an Australian cookbook called Bills Sydney Food. I was feeling adventurous and decided to play around with my own version of it using lamb shanks, Yukon Gold potatoes, sweet potatoes, butternut squash and lots of Eastern spices. I can't think of a more delicious, comforting dinner to serve to family or friends on a cold night. And the best part is that you can make the entire pot a day ahead of time, refrigerate it and just reheat it slowly on top of the stove. All you'll need to make that night is some couscous!
From foodnetwork.com
Reviews 4.1
Total Time 3 hours 45 minutes
Cuisine african
  • Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.
See details


10 EASY STEPS FOR COOKING THICK PORK CHOPS IN THE OVEN ...
From noreciperequired.com
Reviews 3.4
Total Time 35 minutes
  • There are a lot of ways to cook pork chops, and unfortunately I can’t cover them in all here.  However, I can show one of my absolute favorites, and the one that I think every home cook needs to know – Pan Roasting.  A pan roasted pork chop (assuming you use the right techniques) has a great sear on the outside which creates little caramelized bit and pieces that have a ton of flavor.  At the same time, the center of the pork chop is just cooked through, and remains both tender and juicy.  And, with a pan roasted pork chop, you get the side benefit of pan drippings with which you can make a killer sauce.  Check out my 10 steps below and on the video, and hope you next pork chop turns out absolutely perfect. How to Cook a Pork Chop – Pan Roasting In the Oven Pork Chop Prep Buy the right Pork Chop  Before you even start cooking, you need to make sure your starting with the right meat.  Buy a nice, thick pork chop. At least 1 inch thick, 2 or more is even better.  Thin chops are easy to dry out and overcook…and generally more trouble than they are worth Brine & Season the Pork Chop  Brining adds a ton of flavor and moisture to the chop, and lessens the risk of drying out the chop while you cook it.  It’s easy to do, and if you have the time, I recommend it.  But don’t stop at brining.  You still need to season the pork chop with salt & pepper.  You can use other spices as well, but those are a must. Bring the Pork Chop to Room Temperature  Like most meats, it’s best to start cooking the pork chop when it’s at room temperature.  If you take it right out of fridge, while it’s still cold, you can end up with a raw center. Cooking a Thick Pork Chop High Heat is Good Heat  There are cuts of pork (like shoulder that you cook long & at low temp.  Pork chops, are not one.  Use high heat in the oven and on the stove top so you can get a good sear, and quickly cook the pork chop through, before it has time to dry out. Sear the Chop on the Stove Top  Start cooking the pork chop in a pan, on top of the stove.  Even a very hot oven, won’t sear the outside of the chop, before the inside is cooked.  So you need to get a pan good and hot, and then lay the pork down, searing one side then the other.  As the pork shop sears, don’t fiddle with it, or keep checking it.  Just let it cook for 3 – 4 minutes, until it’s nicely browned.  Flip and repeat. Sear the sides  If your pork chop is very thick, you may also want to sear the side of the chop and render out some of the fat there.  That makes it nice and tasty, and it's the same technique I use for baking pork tenderloin. Move to the oven  Depending on the thickness of the pork chop you can cook it anywhere from 50 – 90% on top of the stove, but you’ll probably need to spend some time in the oven to get it fully cooked. Thin, boneless pork chops will cook much faster than thick/bone-in chops; so be prepared to move quickly. Cook to Medium/Med-Well  These days, it’s safe to cook pork to medium or medium well – an internal temperature of 140 degrees.  The most accurate way to judge that is with a meat thermometer, but with practice, you’ll be able to tell simple by touching the pork chop.  What you should never do, is cut into the meat to “look” at it.  That causes the juices to run right out of the meat.  Again depending on thickness it may be anywhere from 5 to 15 minutes to cook the chop.  Note the bigger cooking mistake is overcooking – not undercooking Let the pork chop rest  Right out of the oven, the juices are very active in the meat and if you cut into the pork chop they’ll flow right out.  So let it rest outside the oven for 5 – 7 minutes before serving and cutting into it. Don’t let the drippings go to waste  The brown bits on the pan when you’re threw cooking have a ton of flavor, don’t waste them.  Pan sauces can get very complicated, but really all you need to do, is deglaze with a ¼ cup of wine. Add the same amount of chicken stock.  Let it all reduce by 1/2, and then stir in a couple tablespoons of butter. Once you've got the perfect pork chop down, learn How to Cook the Perfect Pork Tenderloin!
See details


INSTANT DUTCH OVEN – FAMILY CHICKEN DINNER – INSTANT POT ...
From recipes.instantpot.com
Cuisine Modern
  • Sprinkle parsley over the vegetables, carve the chicken and serve with lemon gravy.
See details


BEST LAMB TAGINE RECIPE - HOW TO MAKE LAMB TAGINE - DELISH
Lamb Tagine is a well-spiced Moroccan delight.
From delish.com
Reviews 3.9
Total Time 2 hours 50 minutes
Category dairy-free, date night, dinner party, weeknight meals, dinner, main dish, meat
Cuisine Mediterranean
  • Remove from heat and stir in cilantro. Garnish with toasted almonds, mint, and more cilantro. Serve over warm couscous.
See details


CHICKEN TAGINE RECIPE | MELISSA D'ARABIAN | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 15 minutes
Category main-dish
Cuisine african
  • Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.
See details


TANTALIZING TAGINE RECIPES | ALLRECIPES
May 03, 2021 · The Instant Pot gives the tagine, an ancient style of cooking, a modern update. "This lovely Moroccan-inspired tagine has a wonderful taste and a little kick," says Diana71. "The spices …
From allrecipes.com
See details


TIPS FOR COOKING IN A MOROCCAN TAGINE - THE SPRUCE EATS
Aug 11, 2021 · The Spruce Presentation . The tagine doubles as both a cooking vessel and a serving dish that keeps the food warm. Dishes served in a tagine are traditionally eaten communally; diners gather around the tagine and eat by hand, using pieces of Moroccan bread to scoop up meat, vegetables, and sauce. Since you won't be stirring during the cooking…
From thespruceeats.com
See details


58 DUTCH OVEN RECIPES FOR PASTAS, BRAISES, BREADS, AND ...
Feb 18, 2020 · 58 Dutch Oven Recipes for Pastas, Braises, Breads, and More ... Spiced Lamb Tagine. ... Recipes you want to make. Cooking advice that works. Restaurant recommendations …
From bonappetit.com
See details


LAMB TAGINE RECIPE | ALLRECIPES
What a treat, the juices and meat on top of the mash were delightful. What he did differently was put everything into a tagine into a low, low oven about 300F or 150C after he browned the meat. Cooking …
From allrecipes.com
See details


MOROCCAN LAMB TAGINE RECIPE | TAGINE RECIPES | TESCO REAL FO…
Packed with tender meat, aromatic spices, sweet apricots and honey, this Moroccan lamb tagine recipe is inspired by the classic flavours of North African cooking. Served with toasted …
From realfood.tesco.com
See details


MOROCCAN CHICKEN TAGINE - ONCE UPON A CHEF
TESTED & PERFECTED RECIPES -- Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. It’s a festive, exotic …
From onceuponachef.com
See details


MOROCCAN LAMB TAGINE RECIPE | TAGINE RECIPES | TESCO REAL FO…
Packed with tender meat, aromatic spices, sweet apricots and honey, this Moroccan lamb tagine recipe is inspired by the classic flavours of North African cooking. Served with toasted …
From realfood.tesco.com
See details


MOROCCAN CHICKEN TAGINE - ONCE UPON A CHEF
TESTED & PERFECTED RECIPES -- Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. It’s a festive, exotic …
From onceuponachef.com
See details


TAGINES AND COUSCOUS: DELICIOUS RECIPES FOR MOROCCA…
A broad range of delicious tagine and couscous recipes. Straightforward with plenty of added notes on cultural traditions and advice on accompaniments. Recipes also for Moroccan staples such as the ras el hanout spice blend. Beautifully photography, including pictures of each dish. I'm using a pressure cooker rather than tagine …
From amazon.com
See details


BATCH COOKING RECIPES | FAMILY FOOD | JAMIE OLIVER
Batch Cooking family recipes These freeze friendly batch cooking recipes and tips have been created with family in mind, and will help you prepare ahead and reduce food waste. recipe …
From jamieoliver.com
See details


20+ DINNER RECIPES IN A DUTCH OVEN | EATINGWELL
May 27, 2021 · Grab your Dutch oven and make one of these healthy dinner recipes. Whether you're simmering a soup or roasting a chicken, a Dutch oven is the perfect vessel for cooking. Recipes …
From eatingwell.com
See details


31 ANTI-INFLAMMATORY RECIPES FOR EVERY MEAL | COOKING LIGHT
A tagine is a Moroccan-style stew featuring succulent chunks of meat, often lamb, cooked in a mixture of vegetables and fruit. Traditional tagines are usually flavored with aromatic spices such as …
From cookinglight.com
See details


CLAY COOKER PREPARATION, USAGE, AND RECIPES
Jun 26, 2019 · Clay Cooker Recipes . Clay pots are used around the world and therefore offer a wide variety of recipes stemming from all different cuisines. You will find many Moroccan clay pot recipes since a tagine …
From thespruceeats.com
See details


CHICKEN TAGINE TRAYBAKE | TRAYBAKE RECIPES | TESCO REAL …
A medley of ras el hanout, couscous, onions and carrots, this Middle Eastern-inspired chicken tagine traybake is a fragrant and filling way to get the most out of family meal time. Whack it in the oven …
From realfood.tesco.com
See details


EASY MOROCCAN VEGETABLE TAGINE RECIPE | THE MEDITERRAN…
Nov 27, 2017 · This easy Moroccan vegetable tagine begins with a few humble ingredients, you probably already have: potatoes, carrots, onions, and garlic. A heaping portion of chopped dried apricots, is what provides the subtle sweetness in this hearty vegetable tagine.
From themediterraneandish.com
See details


CHICKEN TAGINE TRAYBAKE | TRAYBAKE RECIPES | TESCO REAL …
A medley of ras el hanout, couscous, onions and carrots, this Middle Eastern-inspired chicken tagine traybake is a fragrant and filling way to get the most out of family meal time. Whack it in the oven …
From realfood.tesco.com
See details


EASY MOROCCAN VEGETABLE TAGINE RECIPE | THE MEDITERRAN…
Nov 27, 2017 · This easy Moroccan vegetable tagine begins with a few humble ingredients, you probably already have: potatoes, carrots, onions, and garlic. A heaping portion of chopped dried apricots, is what provides the subtle sweetness in this hearty vegetable tagine.
From themediterraneandish.com
See details


BAKED PARMESAN CHICKEN THIGHS RECIPE | CDKITCHEN.COM
Preheat oven to 400 degrees F. Combine the mayonnaise, Parmesan cheese, Italian seasoning, salt, and pepper. Place the chicken in the baking dish in …
From cdkitchen.com
See details


RECIPES - DIABETES AUSTRALIA
It is great served at room temperature or straight from the oven. Slow Simmered Spiced Moroccan Lamb Tagine The perfect weekend warmer meal – hearty ‘melt in your mouth’ slow cooked lamb …
From diabetesaustralia.com.au
See details