Moroccan Tagine with Olives and Artichoke Hearts

Moroccan Tagine with Olives and Artichoke Hearts -

A delicious Moroccan stew that can be served over couscous or saffron rice. This dish can also be made vegetarian by omitting the chicken.

Ingredients:

 1 tablespoon olive oil
 2 skinless, boneless chicken breast halves - cut into chunks
 1/2 onion, chopped
 3 cloves garlic, minced
 1 (15.5 ounce) can garbanzo beans, drained and rinsed
 1 (14.5 ounce) can diced tomatoes with juice
 1 (14 ounce) can vegetable broth
 1 (14 ounce) can quartered artichoke hearts, drained
 1 carrot, peeled and chopped
 1/2 cup sliced Mediterranean black olives
 1 tablespoon white sugar
 1 tablespoon lemon juice
 1 teaspoon salt
 1 teaspoon ground coriander
 1 pinch cayenne pepper

Directions:

Heat olive oil in a large skillet over medium heat. Cook and stir chicken, onion, and garlic in hot oil until the chicken is no longer pink in the center, about 15 minutes.
Stir garbanzo beans, diced tomatoes with juice, vegetable broth, artichoke hearts, carrot, olives, sugar, lemon juice, salt, coriander, and cayenne pepper into the chicken mixture; bring to a boil, reduce heat to low, and simmer until vegetables are tender, about 30 minutes.

Moroccan Chicken Tagine

Moroccan Chicken Tagine -

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

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
 1/2 cup dried cranberries
 1/2 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 1/2 teaspoons ground cumin
 1 1/2 teaspoons ground ginger
 1 teaspoon cinnamon
 3/4 teaspoon ground black pepper
 1 cup water
 1 cup couscous

Directions:

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.

Moroccan Lamb Tagine

Moroccan Lamb Tagine -

Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.

Ingredients:

 3 tablespoons olive oil, divided
 2 pounds lamb meat, cut into 1 1/2 inch cubes
 2 teaspoons paprika
 1/4 teaspoon ground turmeric
 1/2 teaspoon ground cumin
 1/4 teaspoon cayenne pepper
 1 teaspoon ground cinnamon
 1/4 teaspoon ground cloves
 1/2 teaspoon ground cardamom
 1 teaspoon kosher salt
 1/2 teaspoon ground ginger
 1 pinch saffron
 3/4 teaspoon garlic powder
 3/4 teaspoon ground coriander
 2 medium onions, cut into 1-inch cubes
 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
 3 cloves garlic, minced
 1 tablespoon freshly grated ginger
 1 lemon, zested
 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
 1 tablespoon sun-dried tomato paste
 1 tablespoon honey
 1 tablespoon cornstarch (optional)
 1 tablespoon water (optional)

Directions:

Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.

Slow Cooker Root Vegetable Tagine

Slow Cooker Root Vegetable Tagine -

This is a subtly spiced, super easy slow cooker meal. A good introduction to Moroccan food. Serve with couscous.

Ingredients:

 1 pound parsnips, peeled and diced
 1 pound turnips, peeled and diced
 2 medium onions, chopped
 1 pound carrots, peeled and diced
 6 dried apricots, chopped
 4 pitted prunes, chopped
 1 teaspoon ground turmeric
 1 teaspoon ground cumin
 1/2 teaspoon ground ginger
 1/2 teaspoon ground cinnamon
 1/4 teaspoon ground cayenne pepper
 1 tablespoon dried parsley
 1 tablespoon dried cilantro
 1 (14 ounce) can vegetable broth

Directions:

In a slow cooker, toss together the parsnips, turnips, onions, carrots, apricots, and prunes. Season with turmeric, cumin, ginger, cinnamon, cayenne pepper, parsley, and cilantro. Pour in the vegetable broth.
Cover, and cook 9 hours on Low.

Fish tagine with saffron & almonds

Fish tagine with saffron & almonds -

A low calorie Moroccan fish stew flavored with saffron, almonds, cinnamon, ginger and more. It's ideal for entertaining- make a batch ahead and freeze.

Ingredients:

1 tbsp olive oil
1 onion, chopped
good pinch saffron
600 ml hot fish or chicken stock
2 garlic cloves, crushed
thumb-sized piece ginger, peeled and grated
½ green chilli (deseeded if you don't like it too hot), finely sliced
2 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
1 tbsp tomato puree
10 cherry tomatoes, halved
2 tbsp ground almonds
zest 1 orange, juice of ½
1 tbsp honey
700 gm white fish, cut into large chunks
small bunch coriander, chopped
handful flaked almond, toasted
½ green chilli, (deseeded if you don't like it too hot), to serve
couscous and natural yogurt, to serve (optional)

Directions:

Step 1: Heat the oil in a large pan. Add the onion and cook for a few mins until soft. Meanwhile, put the saffron in the hot stock and leave to steep. Add the garlic, ginger and chilli to the pan and cook for a few mins more. Tip in the spices and tomato puree, stir for a few mins until fragrant, then add the tomatoes, ground almonds, orange zest and juice, honey and saffron-scented stock, making sure that you use all of the saffron strands. Simmer, uncovered, for 10 mins, until the tomatoes have broken down and the sauce has thickened a little.
Step 2: Add the fish to the pan, making sure the pieces are all nestled under the sauce. Cover with a lid and simmer on a low heat for 2-3 mins until just cooked. Check seasoning, add the coriander and scatter with the toasted almonds. Serve scattered with the chilli, along with some couscous and a blob of natural yogurt, if you like.

Tip:
Fish tagine: Freeze ahead
Cook the tagine up to the end of Step 1, cool, then freeze the sauce in a plastic container, and freeze the fish separately. Defrost the sauce and the fish in the fridge overnight before continuing with Step 2.

Lamb, apricot and shallot tagine

Lamb, apricot and shallot tagine -

Adapted from the Moroccan roast lamb fish 'mechoui', this slow-cooked dish has an aromatic marinade and irresistible fruity sauce.

Ingredients:

1 large leg of lamb, bone in (about 2 kg)
600 gm shallots, halved if particularly large
400 gm small apricots, halved and stoned
85 gm whole skinless almonds
2 preserved lemons, flesh discarded, peel and pith finely chopped
1 tbsp ras el hanout
1 tbsp clear honey
150 ml hot chicken stock
small pack coriander, leaves picked
couscous and natural yogurt, to serve
For the marinade:
4 tbsp olive oil
4 garlic cloves, crushed
1 tbsp ground cumin
2 tbsp clear honey
2 tsp ground cinnamon
2 tsp ground ginger
2 tsp coriander seeds
pinch of saffron strands

Method:

Slash the lamb leg all over and put in a big food bag, or in a large casserole dish. Smash the marinade ingredients together using a pestle and mortar. Add some black pepper and rub all over the lamb. Marinate overnight, or up to 24 hrs.
Heat oven to 140C/120C fan/gas 1. Sit the lamb in a big roasting tin, scraping off any leftover marinade on the top. Cover the tin with foil, pinching the edges to seal. Cook for 6-7 hrs, basting every hour or so, until the meat is incredibly tender.
Remove the roasting tin from the oven and increase oven to 200C/180C fan/gas 6. Pour the juices from the lamb into a measuring jug, cool slightly and skim off the fat. Put the shallots in the tin with the lamb and toss to coat in some of the juices. Roast for 15 mins, then add the apricots and almonds. Whisk the cooking juices with the lemon, ras el hanout, honey and stock, then pour over the lamb and roast for another 20 mins.
Rest for 10 mins, then scatter over the herbs and serve with couscous and yogurt.

Moroccan meatball tagine with lemon & olives

Moroccan meatball tagine with lemon & olives -

A wonderfully aromatic North African lamb casserole with a citrus tang - great for dinner parties

Ingredients:

3 onions, peeled
500g minced lamb
zest and juice 1 unwaxed lemon, quartered
1 tsp ground cumin
1 tsp ground cinnamon
pinch cayenne pepper
small bunch flat-leaf parsley, chopped
2 tbsp olive oil
thumb-sized piece ginger, peeled and grated
1 red chilli, deseeded and finely chopped
pinch saffron strands
250ml lamb stock
1 tbsp tomato purée
100g pitted black kalamata olives
small bunch coriander, chopped
couscous or fresh crusty bread, to serve

Method:

Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.

Pumpkin, cranberry & red onion tagine

Pumpkin, cranberry & red onion tagine -

Comfort food without the calories, easily doubled or tripled to feed a crowd.

Ingredients:

3 tbsp olive oil
2 red onions, thickly sliced
3cm piece fresh root ginger, grated
500g/1lb 2oz pumpkin or squash, peeled, deseeded and cut into large chunks
1 tsp each cinnamon, coriander, cumin and harissa paste
1 tbsp clear honey
700g bottle tomato passata
50g dried cranberries
400g can chickpeas, rinsed and drained
200g couscous
2 tsp vegetable stock granules
zest and juice 1 lemon
3 tbsp toasted flaked almonds
handful coriander, roughly chopped

Method:

Heat 2 tbsp oil in a pan and fry the onions until lightly coloured. Add ginger, pumpkin and spices, stir, then add honey, passata and cranberries. Bring to the boil.
Reduce the heat, cover, then simmer for 20 mins until the pumpkin is tender. After 10 mins, stir in the chickpeas. (If the mixture is a little thick, you can loosen it with some vegetable stock.)
Meanwhile, tip the couscous, stock granules and lemon zest into a heatproof bowl. Pour over 300ml boiling water, stir briefly and cover with a plate. Leave for 5 mins. Tip in the lemon juice, almonds and remaining tbsp oil and fluff up with a fork. Scatter the coriander over the tagine and serve with the couscous.