I'm looking for some good (and maybe some easy) recipes to be cooked in a tagine. I have a Moroccan cookbook that has many delicious sounding recipes, but most of them do not tell how to cook in an actual tagine. I haven't used my tagine yet and am new at this type of cooking...beside the fact that I'm not a very good cook to begin with and don't know much about it at all.
I'm interested in any kind of recipes that can be cooked in the tagine method (they don't have to be Moroccan). In fact, some regular recipes that I wouldn't have to buy special spices for would work. Healthy recipes would be great, as well. Any tips or suggestions would be appreciated. :)What are some good tagine recipes?
Hi there i have got a list of tips and advice on how to cook with and use your tagine:
Seasoning your tagine for first use
This is not essential but will remove any earthenware 'taste' and strengthen your tagine.
1. The new tagine needs to be submerged in water for at least 1 hour.
2. Rub the inside of the base and lid with olive oil.
3. Put in a cold oven and set temperature to 150C (gas mark 2) and leave for 2 hours.
4. Remove from oven and leave to cool.
5. When completely cool, wash in warm soapy water and dry with a clean cloth.
6. Your tagine is now ready to use.
Here is a recipe for your tagine:
Tagine with peas, preserved lemon and olives
This is a fresh spring dish full of Moroccan flavours, and goes equally well with beef or lamb.
1kg (2lb) lean lamb or beef, cubed
2 tbsp sunflower oil
1 onion chopped
Salt and pepper
1 tsp ground ginger
Pinch of chilli powder, optional
1/4 tsp of saffron threads, lightly crushed
1kg (2lb) fresh peas, shelled weight
1 tbsp chopped fresh coriander
Peel of 1 preserved lemon, cut into pieces
12 green olives
1. Put the meat in the pot with the oil, onion, salt and pepper, ginger, chilli and saffron.
2. Cover with water and cook covered in the tagine, in the oven, for 1 1/2 to 2 hours until the meat is very tender, adding water to keep it covered in the sauce.
3. Add the preserved lemon peel and olives and cook uncovered for 10 minutes or longer, until the sauce reduced.
4. Add the peas and coriander, and warm through.
5. Serve with bread or couscous.
Pre-heat oven to 180C (gas mark 4). Serves 6-8.
Hope this helps you a bit!
try www.allrecipes.com they have lots of recipes for many different things..What are some good tagine recipes?
orange and apples
Healthy Okra %26amp; Chickpea Tagine
This quick and easy okra and chickpea stew is full of Moroccan flavors. The name “tagine” refers to the two-part, cone-shaped casserole dish in which countless slow-cooked Moroccan dishes are prepared. You don't need to prepare this in a tagine dish—it works well in a large saucepan—but if you have one, here's a chance to use it.
Active Time: 50 minutes Total Time: 50 minutes
Ingredients
* 1 pound fresh or frozen okra, stem ends trimmed, cut into 1/2-inch pieces
* 10 sprigs fresh cilantro, plus more leaves for garnish
* 2 tablespoons extra-virgin olive oil
* 1 red bell pepper, finely diced
* 1 medium onion, finely diced
* 3 cloves garlic, minced
* 1/2 teaspoon ground ginger
* 1/2 teaspoon freshly ground pepper
* 3 plum tomatoes, diced, or 1 cup drained canned diced tomatoes
* 1/2 cup vegetable broth, or reduced-sodium chicken broth
* 3/4 teaspoon ground cumin
* 1 15-ounce can chickpeas, rinsed
* 3/4 teaspoon salt
* 1 teaspoon harissa, (see Ingredient Note) or hot sauce, or to taste
Preparation
1. Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain.
2. Tie cilantro sprigs together with kitchen string.
3. Heat oil in a tagine dish set over a heat diffuser or a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon.
4. Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in harissa (or hot sauce). Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired. 6 servings
Tips %26amp; Notes
* Make Ahead Tip: Equipment: Kitchen string
* Ingredient note: Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Find it at specialty-food stores, mustaphas.com or amazon.com. Harissa in a tube will be much hotter than that in a jar. You can substitute Chinese or Thai chile-garlic sauce for it.
Nutrition
Per serving: 136 calories; 6 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 5 g protein; 7 g fiber; 443 mg sodium; 389 mg potassium.
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Kumquat Tagine
A tagine is a slow-cooked Moroccan stew (traditionally served over couscous)—but here it's quicker and (dare we say it?) tastier, thanks in large part to the bright spike of kumquats.
Active Time: 45 minutes Total Time: 1 3/4 hours
Ingredients
* 1 tablespoon extra-virgin olive oil
* 2 onions, thinly sliced
* 4 cloves garlic, slivered
* 1 tablespoon minced fresh ginger
* 2 pounds boneless, skinless chicken thighs, trimmed of fat, cut into 2-inch pieces
* 1 teaspoon ground coriander
* 1 teaspoon ground cumin
* 3/4 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 1/8 teaspoon ground cloves
* 1 14-ounce can vegetable broth
* 12 ounces kumquats, seeded (see Tip) and roughly chopped (2 cups)
* 1 15-ounce can chickpeas, rinsed
* 1 1/2 tablespoons honey
Preparation
1. Preheat oven to 375°F.
2. Heat oil in an ovenproof casserole or Dutch oven over medium heat. Add onions; cook, stirring often, until softened, about 4 minutes. Add garlic and ginger; cook for 1 minute, stirring constantly.
3. Add chicken; cook, stirring often, for 8 minutes. Stir in coriander, cumin, cinnamon, salt, pepper and cloves; cook until aromatic, about 20 seconds. Stir in broth, kumquats, chickpeas and honey. Bring to a simmer.
4. Cover the pan and transfer to the oven. Bake, stirring occasionally, until the chicken is cooked through and the broth is bubbling and somewhat reduced, about 1 hour.6 servings, about 1 1/3 cups each
Tips %26amp; Notes
* Tip: To seed a kumquat, cut lengthwise, then remove the few seeds with the knife tip or your finger.
Nutrition
Per serving: 391 calories; 15 g fat (3 g sat, 6 g mono); 101 mg cholesterol; 31 g carbohydrates; 4 g added sugars; 34 g protein; 8 g fiber; 490 mg sodium; 407 mg potassium.
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Chicken Tagine with Green Olives
Chicken, lemon and green olives are a classic Moroccan flavor combination. Serve over Herbed Couscous with Tomatoes or Brown Rice %26amp; Greens.
Active Time: 30 minutes Total Time: 1 1/4 hours
Ingredients
* 12 bone-in chicken thighs, (3 1/2-4 pounds), skin and fat removed
* Salt %26amp; coarsely ground pepper, to taste
* 2 tablespoons extra-virgin olive oil, divided
* 1 large onion, thinly sliced
* 3 cloves garlic, finely chopped
* 1 tablespoon finely chopped fresh ginger
* 2 teaspoons finely chopped fresh red or green chile pepper
* 4 cups reduced-sodium chicken broth
* 2 all-purpose potatoes, (8 ounces), peeled and diced
* 1/2 cup large green olives, pitted and coarsely chopped
* 2 tablespoons lemon juice
* 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
* 1 tablespoon ground cumin
* 1 tablespoon ground cinnamon
* 1 teaspoon turmeric
* 1 teaspoon paprika
* 1/2 cup chopped fresh cilantro
Preparation
1. Preheat oven to 375°F.
2. Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet or Dutch oven over medium-high heat until hot but not smoking. Add the chicken thighs (in batches if necessary) and cook, moving them around every couple of minutes, until browned on all sides, 5 to 7 minutes. Remove from the pan and set aside. Pour off fat.
3. Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add onion and cook, stirring frequently, until they begin to brown, 5 to 7 minutes. Add garlic, ginger and chiles and cook for 2 minutes longer. Add broth, potatoes, olives, lemon juice, thyme, cumin, cinnamon, turmeric, paprika and the reserved chicken. Bring to a simmer.
4. Cover the pan, transfer it to the oven, and bake until the chicken thighs are tender, 45 minutes. Stir in cilantro. Season with salt and pepper and serve.
Nutrition
Per serving: 438 calories; 23 g fat (5 g sat, 12 g mono); 137 mg cholesterol; 15 g carbohydrates; 42 g protein; 2 g fiber; 625 mg sodium; 528 mg potassium.
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