Beef tagine and couscous

Beef tagine and couscous




 Recipe provided by: Lisa
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 4 Persons.
 Preparation Time: 0 h 25 min
 Cooking time: 1 h 15 min
 Difficulty: Easy
 Price: reasonable

 
Ingredients:

600g beef (or other piece of Burgundy for tagine)
4 cloves of garlic, minced
2 onions, sliced
2 carrots, chopped
1 good pinch of saffron threads
4 beef tomatoes, seeded and diced
2cc olive oil 1 handful fresh parsley, finely chopped
1 teaspoon of ras el hanout
2 teaspoons of turmeric powder
450ml beef stock
for the couscous:
Precooked couscous 450g, 100g whole almonds
2cc olive oil, 150ml beef stock
1 clove of garlic, crushed
1 pinch of turmeric 150 ml of water


Preparation of beef tagine and couscous:

To prepare the beef tagine recipe and meal:

To prepare the meat, heat 2 teaspoons oil in a large saucepan over medium-high heat. Sprinkle the meat with a teaspoon of salt 1/4 pepper 1/4 teaspoon. Add the beef to the pot and cook for 4 minutes or until meat is browned on all sides, turning occasionally. Transfer beef to a plate, cover and keep warm.

Add onion to skillet and cook until tender, stirring frequently. Add the garlic and all the spices and cook 1 minute, stirring constantly. Add beef broth and bring to a boil. Cover and cook over medium-low heat for 30 minutes.

Return beef to the onion mixture and cook over medium-low heat for 1 hour or until beef is tender. Add carrots and tomatoes, cover and cook for 15 minutes or until carrots are tender. Add 2 tablespoons water, if necessary, to reduce the sauce, then add the chopped parsley.

Once the beef is cooked, prepare the couscous by heating 2 teaspoons olive oil in a small saucepan over medium heat. Add the crushed garlic, salt and turmeric and cook for 2 minutes. Add beef broth and water and bring to boil. Gradually stir in couscous. Remove from heat. Cover and let stand for 5 minutes to separate with a fork.

Serve the couscous among 4 plates decorated with almonds. Top with beef tagine and sprinkle each serving with chopped parsley.

morocco culture,moroccan food,morocco food,moroccan cuisine,morocco beaches,moroccan meal,beaches in morocco,moroccan culture,hercules cave,hercules cave morocco

Beef tagine with potatoes and olives

Beef tagine with potatoes and olives


  Recipe provided by: Lisa
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 6 Persons.
  Preparation Time: 0 h 20 min
  Cooking time: 1 h 00 min
  Difficulty: Easy
  Price: reasonable




 
Ingredients:

650g beef tajine for cubed
1 large onion, finely chopped
750g potatoes into cubes
50ml olive oil
125 g green olives
½ teaspoon of turmeric
400ml beef stock
2 teaspoons parsley ground
½ teaspoon of cumin
salt and freshly ground black pepper
6 sprigs of parsley


Preparation of beef tagine with potatoes and olives:

To prepare the recipe for beef tagine with potatoes and olives:


Heat the olive oil in a large heavy pot and a tagine or to medium-high heat and sauté the meat, season with spices and sauté until it is browned all over. Remove and transfer to a plate.

Add the onion to the pan and sweat for 5 minutes over low until softened. Add beef to the pan and add the potato pieces. Cover with stock and bring to a boil.

Cover the pot and reduce to a simmer and cook for 45 minutes until beef and potatoes are tender. Remove from heat and stir in green olives, adjust the seasoning if necessary, at the same time. Pour into a tagine dish and garnish with sprigs of parsley before serving.


morocco culture,moroccan food,morocco food,moroccan cuisine,morocco beaches,moroccan meal,beaches in morocco,moroccan culture,hercules cave,hercules cave morocco

Squash tagine with carrots and chickpeas

Squash tagine with carrots and chickpeas


  Recipe provided by: Lisa
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 4 Persons.
  Preparation Time: 0 h 15 min
  Cooking Time: 0 h 25 min
  Difficulty: Easy
  Price: reasonable



 
Ingredients:

350g pumpkin, peeled, seeded and diced
1 onion, chopped
400g chickpeas, drained canned
500g baby carrots, cut in half lengthwise
400g chopped tomatoes
2 cloves garlic, crushed
1 cube of vegetable broth
6 strands of saffron (optional)
2 tablespoons olive oil
½ teaspoon of cumin
1 pinch of dried chilli
juice of 1 lime
1 pinch paprika
couscous, to serve


Preparation of squash tagine with carrots and chickpeas:

To prepare the recipe for pumpkin tajine with carrots and chickpeas:


Dissolve the stock cube in 300ml of boiling water. Soak the saffron in the broth, if using.

Heat oil in a large saucepan and fry the squash and onion for 5 minutes until the onion is soft but not browned. Add the garlic, coriander and cumin and cook for 1 minute, then add the carrots, halved, chopped tomatoes, peppers and chickpeas. Cover and simmer for 20 minutes until the carrots are tender.

To serve, squeeze over the lemon juice and sprinkle with a pinch of paprika. Serve the squash tagine with carrots and chickpeas with couscous.

morocco culture,moroccan food,morocco food,moroccan cuisine,morocco beaches,moroccan meal,beaches in morocco,moroccan culture,hercules cave,hercules cave morocco

Chicken Tajine with grenades

Chicken Tajine with grenades


  Recipe provided by: Lisa
  Origin of the recipe: Jewish Kitchen
  Number of persons: 4 Persons.
  Preparation Time: 0 h 25 min
  Cooking Time: 0 h 45 min
  Difficulty: Easy
  Price: reasonable




 
Ingredients:

4 chicken thighs
200ml of pomegranate juice
4 tablespoons fresh pomegranate seeds
1 tablespoon olive oil
1 large onion, chopped
2 cloves of garlic, crushed
1 stick of 4cm of ginger, finely grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
200ml chicken stock
8 dried apricots, halved
8 dried figs,
to serve:
1 handful of fresh cilantro


Preparation of chicken tagine with grenades:

To prepare the recipe for chicken tagine with grenades:


Heat oil in a large pot and brown the chicken on each side, remove from pan with a slotted spoon and reserve. Add onion and cook for a few minutes to soften before adding the garlic, ginger, cumin, coriander and cinnamon.

Cook for another minute, then add the pomegranate juice and chicken broth, stir to mix well. Return chicken to the pot with apricots and figs and bring to boil. A lower heat, cover with a lid and cook for 30 minutes.

Once the tagine is cooked, remove from the pot and spread the fresh pomegranate and coriander. Serve with couscous.

morocco culture,moroccan food,morocco food,moroccan cuisine,morocco beaches,moroccan meal,beaches in morocco,moroccan culture,hercules cave,hercules cave morocco

Rabbit with carrot tagine

Rabbit with carrot tagine


 Recipe suggested by: Lola
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 8 Pers.
 Preparation Time: 0 h 20 min
 Cooking time: 1 h 00 min
 Difficulty: Easy
 Price: reasonable




 
Ingredients:

1.5 kg rabbit cut
4 large carrots, peeled, cut into 2 cm thick slices
1 medium onion, finely chopped 2 cloves garlic, crushed
400 g of crushed tomatoes
400g canned chickpeas, drained and rinsed
100g pitted green olives
2 cups chicken broth 1 tablespoon acacia honey
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon of turmeric powder
1/2 teaspoon ground ginger
1/2 teaspoon ground ginger
1/2 teaspoon dried red pepper flakes
couscous, fresh coriander leaves and toasted slivered almonds, to serve


Preparation of rabbit tajine with carrots:

To prepare tagine recipe rabbit with carrots:


In a tagine or heavy pot, heat a tablespoon of olive oil and sauté the chopped onion. Add the chopped rabbit and brown on all sides until browned.

Add coriander, cumin, turmeric, ginger, fennel, chilli and garlic. Cook, stirring, for 1 minute. Add carrots. Cook, stirring, for 1 minute or until the mixture is homogeneous. Add broth and tomatoes. Mix well. Season with salt and pepper. Bring to a boil. Reduce heat to low.

Simmer, covered, for 45 minutes. Simmer, uncovered, for 30 minutes or until carrots are tender.

Add chickpeas, olives and honey. Simmer 15 minutes or until the rabbit is tender.

Serve with couscous. Sprinkle rabbit tagine with coriander and almonds.

morocco culture,moroccan food,morocco food,moroccan cuisine,morocco beaches,moroccan meal,beaches in morocco,moroccan culture,hercules cave,hercules cave morocco

Chicken tagine with apricots and almonds

Chicken tagine with apricots and almonds


  Recipe suggested by: BGDC
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 8 Pers.
  Preparation Time: 0 h 25 min
  Cooking Time: 0 h 45 min
  Difficulty: Easy
  Price: reasonable



 
Ingredients:

8 small chicken thighs
12 dried apricots, cut into quarters
6 tablespoons slivered almonds, toasted
2 medium onions, chopped
3 tablespoons olive oil
2 cloves garlic, minced
1 pinch saffron, crushed
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 small handful chopped coriander
1 lemon, juice
2 tablespoons of honey
300ml bouillon broth
salt and pepper


Preparation of chicken tagine with apricots and almonds:

To prepare the recipe for chicken tagine with apricots and almonds:


In a large heavy-bottomed pot, heat a little olive oil. Season chicken and brown on both sides. Remove from pan and set aside. Add the remaining oil, onions, garlic and a little salt and pepper. Sauté for 10 minutes until softened.

Add the spices, sauté for 1 minute, then add the chicken, apricots, lemon juice, honey and half the coriander. Pour in water or broth and simmer for 30 minutes or until chicken is tender.

morocco culture,moroccan food,morocco food,moroccan cuisine,morocco beaches,moroccan meal,beaches in morocco,moroccan culture,hercules cave,hercules cave morocco

Chicken Tajine with sweet potatoes and raisins

Chicken Tajine with sweet potatoes and raisins


  Recipe provided by: Lisa
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 6 Persons.
  Preparation Time: 0 h 15 min
  Cooking Time: 0 h 40 min
  Difficulty: Easy
  Price: reasonable





 
Ingredients:

1 medium chicken cut into pieces
3 large sweet potatoes, peeled and chopped
100g whole almonds, blanched
125g seedless raisins
50ml olive oil
2 teaspoons ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground coriander
1 tablespoon of honey
400ml chicken stock
salt and freshly ground black pepper


Preparation of chicken tagine with sweet potatoes and raisins:

To prepare the recipe for chicken tagine with sweet potatoes and raisins:


Heat the olive oil in a tagine or pot over medium heat until it is hot. Enter the chicken with seasoning golden color everywhere. Remove from the pan, then reduce the heat and add the sweet potatoes, almonds and raisins.

Cover with a lid and cook for 10 minutes until the sweet potato begins to soften. Sprinkle with ground spices and mix well. Put the chicken in the pot, then cover the mixture with the chicken broth.

Bring to a boil, cover with a lid and cook for 20-25 minutes until the chicken is cooked through.


morocco culture,moroccan food,morocco food,moroccan cuisine,morocco beaches,moroccan meal,beaches in morocco,moroccan culture,hercules cave,hercules cave morocco