What spices should I use for an authentic morrocan tagine?

These are the most common spices:



Ground Ginger

Ground Cumin

Ground Paprika

Ground Turmeric

Bay Leaves

Ground Coriander

Black Pepper

Cinnamon Sticks

Crushed Red Pepper

Ground Nutmeg

Oregano leaves



CHICKEN TAJINE WITH OLIVES %26amp; LEMONS:



What you need



two to four cloves of garlic, minced

olive oil (or any oil) for pan-frying chicken and mixing marinade

one or two chickens, cut into serving sized pieces; or similar amount of chicken breasts



Spices:

quarter teaspoon black pepper

quarter teaspoon ground ginger

pinch of saffron

one teaspoon cumin (optional)

one teaspoon turmeric (optional)

one stick of cinnamon or a few pinches of ground cinnamon (optional)

one teaspoon coriander (optional)

two onions, finely chopped

two cups chicken broth or stock (or water)

one cup green olives

two preserved lemons, cut into slices (see below)

salt, to taste



What you do



Mix the garlic, some black pepper, and a spoonful of oil. Rub the chicken with the mixture and set aside for a few hours or overnight.



Heat the oil in a tagine. Fry the chicken until all sides begin to brown. Add spices. (The black pepper, ginger, and saffron are most typical. If you have no saffron, consider one or two of the optional spices, which can be added according to you liking.) Add onions. Stir-fry over high heat for a few minutes.

Add chicken broth, stock, or water. Bring to broil. Reduce heat. Cover, but leave a crack for steam to escape. Simmer over low heat for thirty minutes or more.



Add olives and preserved lemons. Add salt and adjust seasoning. Continue to simmer. Remove chicken and set aside. If necessary, bring sauce to boil, stirring continuously, until thickened. Serve chicken, covered with sauce along with some couscous.What spices should I use for an authentic morrocan tagine?
This is the site for you.
Cinnamon, saffron,cumin, lemon, garlic and black pepper.

Cook meat and veg together VERY slowly and

Enjoy!What spices should I use for an authentic morrocan tagine?
2 red onions , chopped

3 garlic cloves

small knob fresh root ginger , peeled

100ml/3陆 fl oz lemon juice (about 3 lemons)

100ml/3陆 fl oz olive oil

1 tbsp each honey, cumin, paprika, turmeric

1 tsp hot chilli powder

handful coriander , chopped
There is a very aromatic blend of spices used in Morocco in a variety of dishes called Ras el Hanout, and it is probably this mixture that your recipes are calling for. The problem is that there is no one recipe for ras el hanout; indeed, there are probably as many recipes for it as there are cooks in Morocco. It can contain as few as 10 spices or more than 100.



Ras el Hanout (Moroccan Seasoning)



Ingredients:

4 whole nutmegs

10 rosebuds (dried)

12 cinnamon sticks

12 blades of mace

1 tsp aniseed

8 pieces of turmeric

2 small pieces orrisroot

2 dried cayenne peppers

1/2 tsp lavender

1 Tbsp white peppercorns

2 pieces galingale

2 Tbsp whole gingerroot

6 cloves

24 allspice berries

20 white or green cardamom pods

4 wild (black) cardamom pods



Instructions:

Grind all the ingredients in a blender until you obtain a fine mix, and pass it through a strainer.
What's that, sounds yummy. :D
I think Caroline is right, I make it quite often, but if you're doing a vegeatable and pulse one as opposed to meat you omit the lemon juice and honey.
Caroline w is good, the missing ingredients, are a pinch of safron, about 20 almonds and 20 raisins and what is used abundantly in Marakesh, some well chopped mint leaves.

The safron will bring aroma and colour, the mint also good fragrance and while eating the odd almond and the odd raisin will surprise any guest.
buy some belazu rose harissa from sainsburys inports section
cardamon, cinnamon,nutmeg,marjoram, mint and fennell seeds would be okay mix like a garum masala and try various blends, usually sweet and aromatic rather than hot but if you like fire try hot paprika paste or harissa paste .