Category Archives: Tagine recipes nz

The accidental inheritance of a tagine has meant more food experiments for Jenny and Chef Ken.

Summer vegetable stew and tagine

She knew my husband Ken well enough to know his interest would be piqued. The lemons waited expectantly in their jar on the shelf. Months passed. Then, serendipidously, some newly married friends asked us to look after a wedding gift which was too heavy to take to England.

Their beautiful tagine dish waited decoratively on our sideboard, until another couple of young friends, just returned from travels in North Africa, noticed it and described their experience of eating tagine in Morocco. That decided what was on the menu. The preserved lemons, the tagine dish, and the description of the taste and experience were put together with some good New Zealand lamb to create a unique taste experience — we were hooked.

As for the bride and groom, they get the experience of their wedding gift every time they come home. Tagines in Morocco. Photo: Danileon Dreamstime.

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They originated with the Berber people of western North Africa Morocco, Algeria etc where the cooking style is ideally suited to a land of water scarcity. The conical lid is cleverly constructed to capture the steam, allowing it to condense and return to the dish, resulting in very little moisture loss.

Moroccan cuisine has been formed by many different culinary influences through the ebb and flow of colonising powers: the Arabs, the Moors, the Jewish diaspora, the Ottoman Empire, and the French, all of whom left their flavour on the taste we now think of as Moroccan. Olives, citrus, dried fruit and nuts, preserved lemons and the range of herbs and spices used are just some of the culinary legacy that these visitors to North Africa left behind.

Since our first experiments with tagines we have discovered that they can be used for a wide variety of dishes. Moroccan meats are traditionally lamb, goat and chicken, and these are often used with beans and pulses. But tagine-style cooking can be used for any meat or vegetable dish. They are a useful way to cook dried beans, and suitable for set-and-forget slow cooking. Just put it put on in the morning and leave to bring out a delicious meal of complex flavours to impress dinner guests when you get home.

tagine recipes nz

The better temperature control of the oven is more useful than the traditional hot coals or the stove top. Mary says a covered casserole dish would work well instead. Slice the onions and mushrooms and spread them evenly over the base of the tagine. Peel and crush or finely chop the garlic, grind the cumin and coriander seeds. Mix them all together with the cinnamon, 1 tsp salt and a generous grinding of black pepper. Remove any excess moisture from the chicken and drain the cavity.

Rub the garlic and spice mix over the chicken, sprinkling any excess into the cavity. Stuff the preserved lemon into the cavity. If using fresh lemon, quarter the lemon, leaving it still connected at one end. Halve the olives and quarter the rest of the dried fruit. Stuff some into any remaining space in the cavity, and spread some on top of the onions and mushrooms.

Place the chicken on top of the fruit etc. If the lid of the tagine is likely to contact the chicken as mine didlightly grease the inside of the lid with oil or butter.

Add enough water and the remaining salt to just cover the onions and fruit etc — the chicken should be just above the water. Sprinkle the chicken with half the brown sugar.

Cover and place in the hot oven.With fresh summer veges in plentiful supply, it's the ideal time to make a colourful vegetable stew. With warmer weather comes a change in our eating habits. Enjoy these light, fresh meals. Raspberries, blackberries and blueberries Pomegranate seeds add a gorgeous pop of colour to countless sweet and savoury dishes.

Website of the Year. By: Lois Daish. Finely dice the onion and garlic. Put in a heavy saucepan with the olive oil and fry over a moderate heat for a few minutes until the onion is translucent. Cut the core, seeds and white membranes from the capsicum and cut into chunks.

Add to the saucepan and continue to fry over a low heat. Cut the kamo kamo in half, peel if the skin has hardened, scoop out the seeds and cut into chunks. Add to the saucepan. Cut the kernels from the corn cob and add. Season with salt and a little pepper. Rest a lid over the saucepan so that it is partly covered and cook over a low heat for 20 minutes, stirring occasionally, until the vegetables are tender. You should not need to add any liquid to the saucepan.

When the vegetables are tender, blanch the tomatoes, peel and cut into chunks before adding to the saucepan, then cook for a further 5 minutes until the tomatoes release their juices. Taste and add more seasoning if needed. Preheat the oven to C.

Pile the prepared vegetables, except the tomatoes, into a large bowl and toss with the thyme leaves, salt and pepper, honey, olive oil and water. Spread in the tagine or baking dish, cover and put in the oven. Bake for about 30 minutes until the vegetables are partly cooked. Remove from the oven, lift the lid and add the tomatoes. Replace the lid, return the tagine to the oven and bake for another 20 minutes until the vegetables are all very tender.

Remove from the oven, lift the lid, trickle with a little olive oil so that the vegetables glisten and scatter with fresh herbs. Have ready g fresh fillets of reasonably firm fish, such as warehou, trevally or groper. Sprinkle the fish with salt. When the vegetables are ready, remove the tagine from the oven, lift the lid and arrange the seasoned fish fillets on top of the vegetables. Sprinkle with a little olive oil.

Put the lid back on the tagine and return it to the oven for another 8 minutes until the fish is cooked. Scatter with fresh green herbs. Light dinners for warmer days.Tagine, a beautifully fragrant and versatile North African stew, takes its name from the earthenware pot that it is traditionally cooked inside.

Don't worry if you don't have one on hand — a Dutch oven will also do the trick. Tagine has both sweet and savory elements, embracing apricot, honey, cumin, and cayenne pepper to create the uniquely exceptional flavor that we love. We've gathered nine tagine recipes, ranging from a spicy chickpea offering to a rich lamb stew ladled over mashed potatoes.

Take your pick from one of our delicious tagine recipes and make dinner tonight a feast for the senses. Bone-in chicken thighs are smothered in a tantalizing mixture of olives, fennel, and red onion. Preserved lemon gives this dish a marked brightness that is sure to satisfy. A deeply satisfying tagine recipe with a creamy element from cubed butternut squash.

Smashed garlic cloves, coriander, and lemon zest give this savory dish a brightness that will win over even the pickiest of eaters. A medley of spices gives this fish stew recipe warmth and dynamic flavor. Flaky cod is combined with juicy tomatoes and sharp fresh cilantro for a heart-healthy dinner offering. Black lime powder and dried apricots give this tagine recipe its deep, unique taste. Succulent quail joins tender leeks and carrots for a one-of-a-kind experience.

Reviewers suggest using Cornish hen as a substitute for quail. Honey-coated pears and chicken make a winning combination in this recipe. A meat-free meal that will thrill your senses. Lentils take the starring role, while sweet potatoes and carrots add a silky element to this vegan recipe.

Hundreds of home cooks agree on the quality of this top-rated tagine recipe. This luxurious stew is rich with warming spices and tender pieces of cubed lamb that make every bite a pleasure. By Rai Mincey January 22, Pin ellipsis Share. Credit: bd.Remember, clay cookware needs to be seasoned before its first use. Even if you don't normally think to reach for prunes at the grocery store, you'll definitely want to add them to your shopping list so that you can try this fabulous dish.

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Lamb or beef is cooked to buttery tenderness with fragrant Moroccan seasoning and then topped with prunes, which have been simmered in a cinnamon and honey syrup. Here's another sweet-and-savory combo that is sure to please the palate of even picky eaters.

Chicken is slowly cooked until tender with onions, garlic, saffron, ginger, and cinnamon and then topped with dried apricots that have been poached in syrup. A zesty Moroccan marinade called chermoula tagra is used in place of cooking in a tagine.

If you've been hesitant to dig into a tagine the Moroccan way—with a chunk of crusty bread for dipping—this comfort food favorite might just compel you to do so.

This easy tagine with chickpeas and carrots never fails to elicit compliments. Raisins are an optional addition. Veggie-laden tagines are the Moroccan equivalent of a one-pot meal or stew. In the winter months, peas and artichokes are in season, and they are often paired in dishes such as this one. Saffron, ginger, and turmeric are key spices. Lamb or beef is hidden under a conical arrangement of seasonal veggies in this impressive everyday Berber-style dish.

Tomato sauce forms the base for a scrumptious seafood tagine of shrimp.

10 Moroccan Tagine Recipes

Tradition is, of course, to eat communally from the tagine using pieces of Moroccan bread in lieu of a fork, but for this particular dish, you might prefer to serve it over a bed of rice or pasta. Chicken With Preserved Lemon and Olives. Lamb or Beef With Prunes. Chicken and Apricot Tagine. Continue to 5 of 10 below.

Moroccan Meatball Tagine in Tomato Sauce. Vegetarian Chickpea and Carrot Tagine. Berber Tagine With Vegetables. Continue to 9 of 10 below. Merguez Sausage and Egg Tagine. Tagine of Shrimp in Tomato Sauce. Read More.Prep Time. Cook Time. Sue Hamilton and Dana Alexander. This delicious meatball recipe is inspired by the traditional Moroccan tagine, or slow-cooked stew.

Using minced meat instead of shanks more than halves the cooking time. The meat is tender and the sauce is rich and spicy. You can cook this dish equally well in an ovenproof dish covered with tin foil if you do not have a clay tagine. Rate this recipe. A knob of butter. A pinch of mixed herbs.

To Make Tagine. In a large bowl, mix together lamb mince, spice mix, breadcrumbs and beaten egg yolk. Get in there and use your hands!

Shape meatballs from a tablespoonful of mixture rolled in the palm of your hands.

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Then roll each ball in flour that you have seasoned with salt and pepper. The flour coating will seal the balls and also help thicken the sauce. Heat oil in a non-stick frying-pan and brown meatballs gently on all sides for 10 minutes.

Place in tagine or covered casserole dish and prepare sauce. Simmer for 5—10 minutes. Pour sauce over meatballs and cover tagine before baking in a moderate oven for 30 minutes to enable flavours to develop. Ten minutes before tagine is cooked, put couscous with salt and pepper to taste into a large bowl and stir in boiling water. Cover with a tea towel and leave to soak for 10 minutes. Add a knob of butter and fresh herbs to taste. Heap couscous directly into tagine and serve at the table.

Percentage daily intakes are based on an average adult diet of kJ kilocalories. Total Fat. Saturated Fat. Back to all recipes. BBQ Beef Bavette. Beef Steak with Mango Salsa. Sign up to save recipes and be a part of our community. Sign up to receive regular recipe inspiration. About Us. Contact Us. My Account.Enjoy beautiful flavours of Morocco with this warm and comforting tagine packed full of Wattie's chickpeas, and exotic spices.

Delicious served over couscous with your favourite vegetables. Log in or create a user account to comment. I'd prefer it a little spicier but then my daughter wouldn't eat it. Could do with some veges in the sauce - maybe some pumpkin and carrot? I haven't made this yet but I'm not sure I would have both chickpeas and chicken. As a vegetarian I might use the chickpeas instead of chicken and perhaps add some apricot or something else Moroccan style.

Loved it, im a huge chicken fan, but hate garlic so left the garlic out. Raisins were not a hit with the kids so will leave raisins out next time too. Really easy to make and flavors are great, I swapped did swap the sultanas for dried apricots though.

Just love the taste of the Moroccan herbs and of course the chick peas are so good for you. So easy to make as well. Thought this recipe was easy to make.

Thermomix ® Ambassador Victor Vito - Moroccan lamb stew

It was something a little bit different for us. Easy, delicious and any recipe with chickpeas gives it a creamy consistency. This cut of chicken means it keeps moist and is also cooking in a Targine keeps the flavours in and moisture. Tasty and easy to prepare, although I prefer apricots to raisins. Nice garnished with fresh coriander and served with basmati rice.

tagine recipes nz

Easy recipe using healthy and flavourful ingredients. We love Middle Eastern food and this is a great mid week meal to prepare in a short time. Easy and quick to make with ingredients that can be bought at the supermarket. Tasty with flavours that all the family enjoy.If either fighter fails to answer the bell for the next round then his opponent will be deemed to have won in the previous round. In the event of a fight being declared a No Contest all bets will be void and stakes returned, with the exception of markets where the outcome has already been determined.

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tagine recipes nz

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tagine recipes nz

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