TAGINE RECIPE RECIPES

EASY TAGINE RECIPES - OLIVEMAGAZINE

Easy Tagine Recipes - olivemagazine image

Try our vibrant tagine ideas packed with delicious flavours and nutritious ingredients such as dates, harissa and olives

Provided by Janine Ratcliffe

Number Of Ingredients 1

Ingredients

EASY CHICKEN TAGINE RECIPE - BBC GOOD FOOD

Easy chicken tagine recipe - BBC Good Food image

Simple one-pots are perfect for the busy cook. This chicken tagine is great eaten with cous cous for something a bit more filling

Provided by Good Food team

Categories Dinner, Main course, Supper

Total Time 50 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 9

Ingredients

2 tbsp olive oil
8 skinless boneless chicken thighs, halved if large
1 onion, chopped
2 tsp grated fresh root ginger
pinch saffron or tumeric
1 tbsp honey
400g carrot, cut into sticks
small bunch parsley, roughly chopped
lemon wedges, to serve

Steps:

Heat the oil in a large, wide pan with a lid, add the chicken, then fry quickly until lightly coloured. Add the onion and ginger, then fry for a further 2 mins.
Add 150ml water, the saffron, honey and carrots, season, then stir well. Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender. Uncover and increase the heat for about 5 mins to reduce the sauce a little. Sprinkle with parsley and serve with lemon wedges for squeezing over.

Nutrition Facts : Calories 304 calories, FatContent 11 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 3 grams fiber, ProteinContent 39 grams protein, SodiumContent 0.48 milligram of sodium

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WONDERFUL VEG TAGINE | JAMIE OLIVER VEGETABLE RECIPES

From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/LowLactoseDiet
Calories 438 calories per serving

1. Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse.
2. Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout.
3. Add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water. Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go.
4. Tip in the chickpeas (juices and all), roughly chop and add the apricots and preserved lemon, discarding any pips, then season with sea salt and black pepper.
5. Bring to the boil, cover, reduce the heat to low, and simmer for 45 minutes, or until tender, stirring occasionally.
6. When the veg are almost tender, just cover the couscous with boiling water, season with salt and pepper and pop a plate on top. Leave for 10 minutes, then fluff and fork up.
7. Pick the herb leaves and toast the almonds. Serve the tagine and couscous sprinkled with the almonds and herbs. Delicious served with harissa rippled yoghurt.

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FRUITY LAMB TAGINE RECIPE - BBC GOOD FOOD

This succulent and superhealthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Dinner, Main course
Cuisine Moroccan
Calories 497 calories per serving

If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it’s not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.

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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
Calories 751 calories per serving

Remove from heat and stir in cilantro. Garnish with toasted almonds, mint, and more cilantro. Serve over warm couscous.

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WONDERFUL VEG TAGINE | JAMIE OLIVER VEGETABLE RECIPES

From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/LowLactoseDiet
Calories 438 calories per serving

1. Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse.
2. Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout.
3. Add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water. Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go.
4. Tip in the chickpeas (juices and all), roughly chop and add the apricots and preserved lemon, discarding any pips, then season with sea salt and black pepper.
5. Bring to the boil, cover, reduce the heat to low, and simmer for 45 minutes, or until tender, stirring occasionally.
6. When the veg are almost tender, just cover the couscous with boiling water, season with salt and pepper and pop a plate on top. Leave for 10 minutes, then fluff and fork up.
7. Pick the herb leaves and toast the almonds. Serve the tagine and couscous sprinkled with the almonds and herbs. Delicious served with harissa rippled yoghurt.

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BEST LAMB TAGINE RECIPE - HOW TO MAKE LAMB TAGINE - DELISH

Remove from heat and stir in cilantro. Garnish with toasted almonds, mint, and more cilantro. Serve over warm couscous.

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SIMON PEGG'S LAMB TAGINE RECIPE | JAMIE OLIVER RECIPES

Inspired by Simon's time spent on location in Marrakech, I’ve created this beautiful lamb tagine to transport him right back to the wonderful meals he enjoyed at the family-run hole-in-the-wall-style restaurants at the edge of the Medina. With brilliant spices and incredible, subtle aromas, it’s seriously tasty stuff!
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 648 calories per serving

1. In a small bowl, cover the saffron with 2 tablespoons of boiling water and leave to steep. Destone the prunes, place in a separate bowl and just cover with boiling water so the plump up.
2. Peel and finely chop the onions and garlic, then season with the ground ginger and a pinch of sea salt and black pepper.
3. Place a tagine or large casserole pan on a medium heat with 2 tablespoons of oil, then add the cinnamon for 1 minute to flavour the oil. Add the lamb, season with salt and pepper, then cook for 5 minutes, or until browned all over, stirring regularly.
4. Push the meat to one side of the pan, placing the cinnamon stick on top, then add the seasoned onion and garlic alongside. Cook for 5 minutes, or until softened and caramelized, stirring occasionally.
5. Gently scrub the courgettes and carrots, keeping them whole, peel and deseed the squash, then chop into 3cm chunks, and add it all to the pan. Pour in the prunes, saffron and all the soaking water, then top up with 200ml of water, and stir well.
6. Bring to the boil, then cover and cook on a low heat for 1 hour 30 minutes to 2 hours, or until the lamb is tender and the veg are cooked through, stirring occasionally and adding splashes of water to loosen, if needed. Taste and season to perfection.
7. Meanwhile, place the couscous in a bowl, season with salt and add the cloves, then just cover with boiling water and a drizzle of oil. Pop a plate on top and leave for 5 to 10 minutes to fluff up, then use a fork to fluff up again.
8. Fold the harissa through the yoghurt. Serve the tagine, couscous and flatbreads with the harissa yoghurt, finishing with a scattering of mint leaves.

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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.

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EASY CHICKEN TAGINE RECIPE - BBC GOOD FOOD

Simple one-pots are perfect for the busy cook. This chicken tagine is great eaten with cous cous for something a bit more filling
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course, Supper
Cuisine Moroccan
Calories 304 calories per serving

Add 150ml water, the saffron, honey and carrots, season, then stir well. Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender. Uncover and increase the heat for about 5 mins to reduce the sauce a little. Sprinkle with parsley and serve with lemon wedges for squeezing over.

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ULTIMATE CHICKEN TAGINE RECIPE | DELICIOUS. MAGAZINE

Donal Skehan’s straightforward chicken tagine recipe is bursting with spices and fruity flavour – the aromas released as it cooks will have you and the people you’re cooking for salivating. If you don’t have time for marinating and soaking, this chicken tagine – with figs and a fruity couscous – is ready in an hour.
From deliciousmagazine.co.uk
Total Time 60 minutes
Cuisine Moroccan recipes
Calories 646kcals per serving

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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