RECIPE TAGINE RECIPES

CHICKEN TAGINE RECIPE | ALLRECIPES

Chicken Tagine Recipe | Allrecipes image

This Moroccan slow cooker dish is the perfect blend of sweetness and spice.

Provided by KJones

Categories Moroccan Recipes

Total Time 5 hours 30 minutes

Prep Time 30 minutes

Cook Time 5 hours 0 minutes

Yield 8 servings

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
8 skinless, boneless chicken thighs, cut into 1-inch pieces
1 eggplant, cut into 1 inch cubes
2 large onions, thinly sliced
4 large carrots, thinly sliced
½ cup dried cranberries
½ cup chopped dried apricots
2 cups chicken broth
2 tablespoons tomato paste
2 tablespoons lemon juice
2 tablespoons all-purpose flour
2 teaspoons garlic salt
1 ½ teaspoons ground cumin
1 ½ teaspoons ground ginger
1 teaspoon cinnamon
¾ teaspoon ground black pepper
1 cup water
1 cup couscous

Steps:

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.

Nutrition Facts : Calories 379.7 calories, CarbohydrateContent 38.5 g, CholesterolContent 64.7 mg, FatContent 15.2 g, FiberContent 4.2 g, ProteinContent 22.3 g, SaturatedFatContent 3.7 g, SodiumContent 571 mg, SugarContent 14.1 g

BUTTERNUT SQUASH & CHICKPEA TAGINE RECIPE | BBC GOOD FOOD

Butternut squash & chickpea tagine recipe | BBC Good Food image

Make this tasty vegetarian tagine that kids will love as much as grown-ups. It's a great way to serve four of their five-a-day and it's freezeable

Provided by Caroline Hire – Food writer

Categories Dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield Serves 2 adults + 2 children

Number Of Ingredients 14

Ingredients

1tbsp oil
1 red onion, finely chopped
2 garlic cloves, crushed
1tsp grated ginger
ground cumin
1tsp ground coriander
1tsp cinnamon
mild chilli powder
450g bag frozen butternut squash chunks
2 carrots, cut into small dice
1 courgette, cut into small dice
chopped tomatoes
chickpeas, drained
cooked couscous or rice, to serve

Steps:

Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.

Nutrition Facts : Calories 221 calories, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 10 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.09 milligram of sodium

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MOROCCAN TAGINE RECIPE - BBC GOOD FOOD

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Make this tasty vegetarian tagine that kids will love as much as grown-ups. It's a great way to serve four of their five-a-day and it's freezeable
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Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.

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MOROCCAN VEGETARIAN TAGINE RECIPE - OLIVEMAGAZINE

Try our vibrant tagine recipe for a nutritious vegan meal packed with veg, spices and prunes. This makes enough for four, but the leftovers freeze well
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Put the couscous in a heatproof bowl and cover with 250ml boiling water. Cover the bowl with cling film or a clean tea towel and leave for about 5 minutes until all the water has been absorbed and the couscous appears plump. Use a fork to fluff up the couscous, then mix in the mint, lemon juice and most of the zest. Season with sea salt and ground black pepper. Serve the chicken tagine on top of a generous helping of couscous, with toasted flaked almonds, chopped fresh coriander and the remaining lemon zest scattered over.

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Total Time 15 minutes
Calories 560 calories per serving

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A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices
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Total Time 1 hours 50 minutes
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Calories 451 calories per serving

Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.

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Place the couscous in a bowl, add a pinch of sea salt and black pepper, then just cover with boiling kettle water, and cover. Peel and slice the garlic, then place in a shallow casserole pan on a medium-high heat with 1 tablespoon of olive oil, stirring while you halve the cherry tomatoes, adding them to the pan as you go. Snap the woody ends off the asparagus, roughly chop the spears and stir into the pan, then season with salt and pepper. Rub most of the harissa over the fish, sit it on top of the veg, finely grate over the lemon zest and squeeze over half the juice. Add 150ml of water, cover, and cook for 5 minutes, or until the fish is just cooked through. Fluff up the couscous. Ripple the remaining harissa through the yoghurt, then spoon it over the fish and couscous. Serve with lemon wedges, for squeezing over.

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