Moroccan Chicken tagine

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1

Hi everybody !
I write you today in order to represente for you a recipes that i like , to prepare and also to eat , it’s one of the moste populare meal in morocco ,

Moroccan Chicken tagine

INGREDIENTS
• 1 pound skinless, boneless chicken breast meat - cubed
• 2 teaspoons salt
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon paprika
• 3/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground turmeric
• 1 1/2 cups chicken broth
• 1 cup crushed tomatoes
• 1 cup canned chickpeas, drained
• 1 zucchini, sliced
• 1 tablespoon lemon juice

DIRECTIONS

  1. Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
  2. Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
  3. Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

Hope you like it , bon appétit

2

Thanks for sharing. I edited your link - please see the forum rules:

http://www.www.recipesecrets.net/forums/forum-rules-please-read/27722-forum-rules-please-read.html#post57342

3

This is a more complicated recipe, but it is worth the effort. It has the authentic taste.

Chicken Tajine with preserved lemon and olives
Morocco’s second most popular dish after couscous and considered to be the national dish.

Serves 4
INGREDIENTS

Chermoula Marinade
2 cloves garlic, chopped
1 tbsp chopped fresh ginger
1/2 preserved lemon, rinsed and thinly sliced
2 onions, chopped
½ birds eye chili
1 tbsp sweet paprika
1 tbsp ground cumin
salt
2 tbsp chopped fresh coriander, stems and leaves
2 tbsp chopped fresh parsley
1/2 teaspoon saffron threads, soaked in a little water
1/2 cup olive oil
2 bay leaves, torn in half

1 whole chicken, size 10 or 12
1 tomato, chopped
1 onion, chopped
2 large potatoes, cut into wedges
1 onion, sliced
1 tomato, sliced
150g pitted green olives
1 bunch fresh coriander, chopped
1 cup water
1 preserved lemon, cut into 6 segments.
DIRECTIONS

  1. Marinade: Process all ingredients together in a food processor until finely chopped and thoroughly combined. Leave for 30 minutes before using. Can be stored in the refrigerator for up to seven days.
  2. Wash and dry the chicken and remove backbone, wing tips and any excess fat. Cut into pieces. Rub all over with ½ of the chermoula marinade and refrigerate overnight or for at least 2 hours.
  3. Combine the tomato and onion with a little more chermoula and spread into the base of the tajine (this will prevent the chicken from burning on the bottom).Arrange chicken pieces in the centre of the tajine on top of tomato mixture. Coat potato wedges with chermoula and arrange around chicken. Top with onion slices, then tomato slices and olives in between the potato wedges.
  4. Mix chopped coriander with remaining chermoula and water. Pour over mixture. Decorate top with preserved lemon wedges.
  5. Cover tajine with lid and cook on a very low gas heat for 45 minutes. Do not stir or lift the lid during the cooking process. Serve the Tajine directly to the table
    and impress your guests with a waft of fragrant steam when it’s time to serve with couscous and harissa.

How to Make Preserved Lemons

Many Moroccan and Middle Eastern recipes call for preserved lemons, lemons that have been pickled in salt and their own juices. It’s quite easy to do, though takes at least three weeks before the lemons are ready to use.
8-10 Meyer lemons, scrubbed very clean, ordinary lemons will work too
1/2 cup kosher salt, more if needed
Extra fresh squeezed lemon juice, if needed
Sterilized quart canning jar
1 Place 2 Tbsp of salt in the bottom of a sterilized jar.
2 One by one, prepare the lemons in the following way. Cut off any protruding stems from the lemons, and cut 1/4 inch off the tip of each lemon. Cut the lemons as if you were going to cut them in half lengthwise, starting from the tip, but do not cut all the way. Keep the lemon attached at the base. Make another cut in a similar manner, so now the lemon is quartered, but again, attached at the base.
3 Pry the lemons open and generously sprinkle salt all over the insides and outsides of the lemons.
4 Pack the lemons in the jar, squishing them down so that juice is extracted and the lemon juice rises to the top of the jar. Fill up the jar with lemons, make sure the top is covered with lemon juice. Add more fresh squeezed lemon juice if necessary. Top with a couple tablespoons of salt.
5 Seal the jar and let sit at room temperature for a couple days. Turn the jar upside down occasionally. Put in refrigerator and let sit, again turning upside down occasionally, for at least 3 weeks, until lemon rinds soften.
6 To use, remove a lemon from the jar and rinse thoroughly in water to remove salt. Discard seeds before using. Discard the pulp before using, if desired.
7 Store in refrigerator for up to 6 months.
Note:
You can add spices to the lemons for preserving - cloves, coriander seeds, peppercorns, cinnamon stick, bay leaf.

Harissa Sauce
1 tablespoon coriander seeds
1 tablespoon caraway seeds
4 large garlic cloves, unpeeled
4 large red bell peppers
1/2 cup extra-virgin olive oil
1 tablespoon sugar
2 teaspoons dried crushed red pepper
preparation
Stir coriander and caraway in small skillet over medium-high heat until aromatic, about 30 seconds. Transfer to processor. Cook garlic in same skillet, covered, over medium-low heat until tender, turning occasionally, about 10 minutes. Cool. Peel garlic; add to processor.
Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers; add peppers, oil, sugar, and crushed red pepper to processor. Puree. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Makes about 2 2/3 cups.

4

Kesra — Moroccan Bread

1 pkg active dry yeast
1/4 cup warm (105 - 115 F) water for the yeast
plus 2 cups warm water
1 tsp sugar
4 cups all-purpose flour
1/3 cup cornmeal
plus 1 Tbs cornmeal for dusting
2 tsp salt
2 Tbs unsalted butter, melted
2 tsp sesame seeds
In a small bowl, mix the yeast with 1/4 cup warm water. Stir in the sugar. Set aside until the mixture starts to bubble (10-15 minutes).
In a mixer with a dough hook, mix the flour, 1/3 cup cornmeal, and salt. (Or sift together.) Make a well in the center and pour in the yeast mixture and melted butter. Knead, gradually adding the remaining 2 cups water as needed until the dough is smooth and elastic to the touch (8 to 10 minutes). (Note: you probably won’t need all 2 cups.)
Grease two baking sheets and dust them with the 1 Tbs cornmeal. Separate dough into 2 balls of equal size and set each ball on a baking sheet. Press them into circles 8 inches in diameter. Sprinkle 1 tsp of sesame seeds over each loaf, gently pressing them into the dough. Cover the dough with a towel and set aside in a warm place until doubled (about 1 hour. Can take longer).
Preheat oven to 425 degrees F. Prick the top of each kesra with the tines of a fork. Bake for 10 minutes. Lower the heat to 375 and bake until crusty and golden, 15 to 20 minutes.

5

Moroccan - Couscous with Seven Vegetables
Vegetables - Swede, parsnip, carrot, zucchini and pumpkin
4 cups rich homemade stock
4 Roma tomatoes
1 cup frozen broad beans
1 tbsp each ground coriander, ginger, cumin and paprika
Handful of fresh coriander
Handful of fresh parsley
500g packet couscous
2-3 tbsp vegetable oil
1 tsp salt
150g light blue vein cheese

  1. Cut vegetables into large pieces. Leave skin on pumpkin as it will help to hold it together. Place into base of a large steamer pot with stock, tomatoes and broad beans. Add 1 tablespoon each of ground coriander, ginger, cumin and paprika and add the coriander and parsley. Bring to the boil and meanwhile prepare couscous.
  2. Empty couscous into a bowl. Add 2-3 tbsp vegetable oil and stir to coat. Add 1 tsp salt and small amounts of water and stir with the hands until grains are saturated. Transfer to the steamer basket and sit over the vegetables. Cover.
  3. Once it begins to steam, remove from pot and empty into a bowl Crumble cheese over couscous while still warm and stir so that it melts through. Sprinkle with a little more water but don’t drown.
  4. Return steamer to pot over the vegetables. Cover with lid and leave until steaming. When steaming, remove lid and turn couscous out onto a large platter. Spoon over vegetables and a little stock and serve.