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Chicken tagine with vegetables

Chicken tagine with vegetables


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I seasoned the chicken legs with pepper salt, paprika and put Raz el Hanout powder on it.

I then arranged the vegetables in the bowl and put the meat on top. I made a mixture of half a cup of water, a little salt, pepper, turmeric and Raz el hanout and I poured over meat and vegetables and I put 2 sprigs of thyme.

This operation being completed the vessel took the way of the oven. I left it for 45 minutes at 210 degrees with the lid covered.

After 45 minutes, I removed the lid and left it for another 15 without the meat browning a little. If you want a juicier composition, do the whole operation with a lid, it is especially welcome at the vegetable tagine where there must be more sauce left. The content was delicious, the potatoes very well penetrated, the flavor given by the specific spices excellent and the meat super tender. If you have the opportunity to take such a vessel do not hesitate, it is well worth it. It can be placed on the table as it is and each of them is served (Moroccan tradition says by hand, with three fingers here I leave it to you to decide what and how… .I did not give up the fork). I will come for sure with other tagine recipes, until then I invite you to a chicken coop.


Goat Cattle Around the World in 50 Recipes (48)

I have never been to Morocco, but it is one of the destinations that I will definitely check soon. And Marrakech and its market, Jemaa el-Fna, the area where you eat extraordinarily, as the wise say, will be the first stop.

Although I heard Romanians say that they would not eat in their lives from those stalls (yes, I know, there are no silverware with the restaurant's monogram and we, Stefan's descendants, were raised that way), I only from there I would eat. First of all, the sheep's head. Then we'll see :). The national dish of Moroccans is tajine (after the name of the vessel in which it is prepared), and today I also arrive, virtually, in Morocco, for a goat tajine with vegetables and olives, in episode 48 of Around the World in 50 recipes.

Tajine, as food, is a juicy stew with meat, vegetables and dried fruits or just with vegetables. It is one of the symbols of Berber cuisine. What makes it different from other stews from other countries are the spices and combinations of ingredients. Dried fruits (figs, dates), almonds or hazelnuts are used in many tagines. I preferred a more "European" version, only with vegetables and meat.

Because I received a goat meat (goat, in fact) and because goat meat (like sheep) is often eaten in Morocco, I decided to "dress" it in many spices and cook it in the wonderful dish tajine , bathed in vegetable juices.

I portioned the pulp (from the front) into pieces, sprinkled them with a little flour and browned them in a pan until they caught a caramelized crust.

[singlepic w = 620 h = 440 float = center]

The leftovers from the pan were soaked with a cup of water (I deglazed the pan) and ended up over the meat in the tajine dish. I put 2-3 onions (white and red), sliced, a carrot sliced, three small zucchini cut into slices, a few cloves of garlic in the shell. I sprinkled the meat and vegetables with olive oil and seasoned them with salt, pepper, cinnamon, saffron, cumin, paprika. This was followed by olives and a few slices of lemon, which will give a very special taste to this stew.

[singlepic w = 620 h = 440 float = center]

The tajine then sat in the oven, on low-medium heat (between 150 and 170 degrees) for almost two hours, to freeze the meat, to absorb the juices, vegetables and flavors from the spices.

Sometimes, the words are extra, and the onomatopoeias don't make much of a fuss in the absence of a smell button on the computer. I won't tell you how it came out and how fast it was eaten.


25 g raw sugar
200 ml of pomegranate juice or water
100 g pitted plums
1 piece of star anise
6-7 pcs small onions
2 pieces of zucchini
olive oil
1 tablespoon butter
ground black pepper Fuchs
salt to taste
2 pieces of chicken breast
Fuchs ground ginger
Fuchs ground nutmeg
cardamom berries Fuchs
coriander berries Fuchs
1 sliced ​​lemon
50 g whole almonds

Put the caramelized sugar in a saucepan. Quench with pomegranate juice or water, bring to a boil, add the plums, star anise and simmer for about 20 minutes.

Preheat the oven to 180 ° C (top and bottom heat).

Peel the onion. Cut the zucchini into rounds. Heat a tablespoon of olive oil and half of the butter in a pan. Saute the onion. Add the pumpkin pieces and let them simmer until soft. Season with salt and pepper. Place the hardened vegetables in a tagine dish.

Portion the chicken breast. Fry the pieces of meat evenly in a pan with a little oil and the rest of the butter. Season, to taste, with salt, pepper and the rest of the spices and place the meat over the vegetables.

Spread the plums over the chicken together with the leftover juice, lemon slices and almonds. Put the lid on, put the dish in the oven and bake for about 1 hour.


Goat Cattle Around the World in 50 Recipes (48)

I have never been to Morocco, but it is one of the destinations that I will definitely check soon. And Marrakech and its market, Jemaa el-Fna, the area where you eat extraordinarily, as the wise say, will be the first stop.

Although I heard Romanians say that they would not eat in their lives from those stalls (yes, I know, there are no silverware with the restaurant's monogram and we, Stefan's descendants, were raised that way), only from there I would eat. First of all, the sheep's head. Then we'll see :). The national dish of Moroccans is tajine (after the name of the vessel in which it is prepared), and today I also arrive, virtually, in Morocco, for a goat tajine with vegetables and olives, in episode 48 of Around the World in 50 recipes.

Tajine, as food, is a juicy stew with meat, vegetables and dried fruits or just with vegetables. It is one of the symbols of Berber cuisine. What makes it different from other stews from other countries are the spices and combinations of ingredients. Dried fruits (figs, dates), almonds or hazelnuts are used in many tagines. I preferred a more "European" version, only with vegetables and meat.

Because I received a goat meat (goat, in fact) and because goat meat (like sheep) is often eaten in Morocco, I decided to "dress" it in many spices and cook it in the wonderful dish. , bathed in vegetable juices.

I portioned the pulp (from the front) into pieces, sprinkled them with a little flour and browned them in a pan until they caught a caramelized crust.

[singlepic w = 620 h = 440 float = center]

The leftovers from the pan were soaked with a cup of water (I deglazed the pan) and ended up over the meat in the tajine dish. I put 2-3 onions (white and red), sliced, a carrot sliced, three small zucchini cut into slices, a few cloves of garlic in the shell. I sprinkled the meat and vegetables with olive oil and seasoned them with salt, pepper, cinnamon, saffron, cumin, paprika. This was followed by olives and a few slices of lemon, which will give a very special taste to this stew.

[singlepic w = 620 h = 440 float = center]

The tajine then sat in the oven, on low-medium heat (between 150 and 170 degrees) for almost two hours, to freeze the meat, to absorb the juices, vegetables and flavors from the spices.

Sometimes, the words are extra, and the onomatopoeias don't make much of a fuss in the absence of a smell button on the computer. I won't tell you how it came out and how fast it was eaten.


Chicken tagine with lemon (recipe from the Maghreb area)

A food from Algeria and Morocco, which the French perfected. It is prepared in special clay pots with a lid, but it also goes in a classic tuci.

Ingredient: a chicken, three onions, a can of tomatoes in tomato juice, a large eggplant, 100 grams of black olives (possibly pitted), a teaspoon of ground cumin, half a teaspoon of crushed cinnamon, oil, salt, pepper , a hot pepper, a bunch of coriander, a few slices of lemon, a tablespoon of honey, a piece of ginger, 100 grams of almond flakes.

- Cut the chicken into suitable pieces, cut the eggplant into pieces, not very small, cut the tomatoes in two or three (keep the juice), chop the onion, not very small, chop the hot pepper and coriander.
- Heat oil in a saucepan, put the chicken in pieces and let it brown. When it starts to penetrate, take out the chicken and put the onion, which you have to leave for 10-15 minutes, stirring from time to time. Then add the eggplant pieces and tomatoes. Leave everything for another five minutes. Extinguish with tomato juice.
- Add the chicken pieces again, add the lemon slices, grated ginger, cumin, cinnamon, olives, chopped hot pepper and coriander. Match salt and pepper food
- Top with a cup, a cup and a half of water (the sauce should be neither thick nor thin).
- Cover the dish (it must be covered so that the flavors are not lost and the sauce does not drop), and put the dish in the oven for 40-45 minutes on the right heat.
- When ready, add the almond flakes and serve the food immediately, hot, with plain rice and salad or just with hot sticks next to it.


Lamb tagine with pickled lemons

After all the kinds of tagines I tried (tagine with chicken and chicken tagine with pickled lemons ), no doubt like this tajine de miel he must be the one who drove the taste buds of European tasters crazy on their way through North Africa, who had the chance to taste it at home. Pickled lemons specific to this food recipe value the meat, which in turn enjoys the freshness of the taste of lemons, what more, perfection!

Ingredient:

  • 1 kilogram of lamb meat, cleaned of skins and fat, cut into cubes
  • 2 pickled lemons
  • 2 large onions
  • 2 tomatoes
  • celery as a small egg (or 3-4 strands of celery stalks)
  • 1 bell pepper
  • 2 hot peppers (or to taste, more or less)
  • 3 cloves of garlic
  • 50 ml. of extra virgin olive oil
  • 1.5 kilograms of potatoes of a firmer variety (not crumbly)
  • 1 bunch of green parsley
  • spices: 1 teaspoon paprika, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 saffron knife tip, 2 bay leaves, salt and pepper
  • 1 handful of green (or black) olives

The pickled lemons are rinsed in a stream of cold brine water, the bell peppers and hot peppers are washed and cleaned of the stalk and seeds, the tomatoes are washed, cleaned of the white-green side of the stalk and cut into quarters ( or cubes), clean the onion, etc., in a word, prepare the vegetables:

One of the onions is cut into quarters (or 8), one of the pickled lemons as well and put in the robot together with the tomatoes, peppers, garlic, celery, hot peppers and large chopped green parsley. Chop all very well, then add the spices (paprika, cumin and ground coriander, 1 teaspoon grated pepper and a teaspoon of salt).

Mix the vegetable paste with the spices then pour into a large bowl and add 20 ml. from extra virgin olive oil and saffron dissolved in 400 ml. of warm water.

Mix well and add the diced lamb, well cleaned of skin and fat.

The meat is covered with marinade (called & # 8222chermoula & # 8221 at her mother's house) and left to marinate for a few hours in the refrigerator. Ideally, the meat should be kept in the chermoula overnight, I only kept it for 3 hours and it was very good and so on.

After the marinating time has passed, heat the rest of the olive oil (30 ml.) In the tajine bowl and add the pieces of meat drained from the marinade.

The meat turns on all sides until it no longer has visible traces of blood.

The potatoes, cleaned, washed and cut into quarters (or in 8, the idea is to be quite small pieces) are mixed with the remaining marinade.

Add to the tagine dish, on top of the lamb, the potatoes together with the marinade, add the bay leaves and the remaining onion, cut into fish.

Cover with the lid of the tajine dish and let it simmer for 45 minutes & # 8211 1 hour (until the potatoes are cooked and the meat is tender). From time to time, it is good to check if you do not need an additional intake of fluid, if necessary, add a little hot water.

In the end, the meat must be tender and the potatoes well cooked, without being crushed. Cut the remaining pickled lemon into slices and clean the seeds.

Garnish the food on top with lemon slices and olives and bring to a boil. Serve hot, straight from the tajine dish.

I wholeheartedly recommend this food, it pleased even the most reluctant tasters, my daughter and defeated the restraint towards lamb and decreed lunch & # 8222very tasty & # 8221 and my father, without being enthusiastic about exotic dishes , he asked for a supplement.


Chicken tagine with ginger

Chicken tagine with ginger, an absolutely wonderful recipe! What does tajine mean? Tajine is a type of North African food, especially characteristic of Moroccan cuisine. The tajine dish, in which this terracotta food is cooked, is composed of two parts: a lower part, circular and flat, with low edges, and a conical, upper part that covers the tajine during the preparation.

The most popular types of tagine are: mqualli (tagine with chicken, olives and lemon), kefta (meatballs and tomatoes) and mrouzia (lamb, almonds and prunes).

Tajine can also be exclusively vegetarian or it can have among the ingredients: tuna, sardines or caramelized quinces and among the most used spices are: cinnamon, saffron, turmeric, ginger, garlic and pepper. All these spices give a fragrant note to the tajine.

Last year, Cristi Roman posted on Facebook a wonderful picture of a chicken tagine. Of course, I had a terrible craving and I asked for it recipe, and Cristi sent it to me with additional explanations. Since then, my flight for the tajine vessel began, the flight that ended last Saturday when I finally managed to buy it.

Unfortunately, I was not able to make the recipe sent by Cristi because I did not have the necessary ingredients available, so I made a chicken tagine with ginger, absolutely delicious.


Tajine with chicken and pickled lemons is a kind of stewed steak. Tajine is actually the name of the vessel in which this Arabic food is usually prepared.

Wash and clean the skin thighs. Cut the onion in four and slice. Cut the garlic into thin slices.
Add the oil in the pressure cooker or any pot if you don't have tajine or kukta, as they say in our pressure cooker.
When hot, add the chicken pieces. Meanwhile, grate the ginger and do not peel it. I always freeze my ginger, wash it and dry it with a disposable kitchen towel.
Grind the coriander. I added in the grinder, besides coriander and some pepper, pieces of garlic and coarse salt.


The saffron is being prepared. Take boiling water and put the contents of the saffron sachet in it. I used saffron powder, if you have it in its natural form you can grind it a little. Almost instantly, the water will color.
Add to chicken, ginger, ground coriander, pepper, salt, onion, garlic.
After they have hardened a little, add the water with saffron and the lemons that were previously sliced.
Close the lid of the kukta and leave it for about 45 minutes from the moment it starts to whistle.
After the three quarters of an hour have passed, take the kukta off the heat, lift the valve from the pressure cooker and when all the steam has come out, remove the lid. Add the lemon juice (add to taste) and the olives.
Chopped coriander can also be added now. Cover with the lid, close the valve and let it steam for about 10 minutes.

For couscous, I present my method of making couscous. Put the couscous in a bowl. Add boiling water. After the water is absorbed, mix it with a fork. Repeat the process from time to time for the next 5 minutes.

Before serving tagine with chicken and pickled lemons sprinkle with sugar.
Of course, I would use the red tagine from the Kitchen Shop.


Chicken tagine with olives, a Moroccan specialty

Want to surprise your family with an exotic dish? Try: Chicken tagine with olives, a Moroccan specialty.

This is a very good-looking and tasty stew, but also very easy to prepare.

To make this recipe, it is advisable to equip your dishes with a burnt clay pot with a conical lid (tajine). The name of certain Moroccan dishes comes from the clay pot in which they were cooked. Vessels of this type were used to slowly cook the meat, in a way that was as inexpensive as possible.

Here are the ingredients you need to prepare the chicken with olives in the tajine dish:

& # 8211 250 grams of boneless chicken breast
& # 8211 1 onion
& # 8211 4-5 cloves of garlic
& # 8211 3-4 tomatoes
& # 8211 100 grams of pitted olives
& # 8211 1 teaspoon curry, one ginger and one pepper
& # 8211 sare
& # 8211 pepper
& # 8211 olive oil
& # 8211 alb glass of white wine
-½ cup of water

Cut the chicken breast into cubes and season with salt, pepper and the mixture of herbs.

Finely chop the onion and garlic and put them in the saucepan over low heat without a lid.

Add olive oil and let them soften and brown. Then pour the glass of wine over them, and after a few minutes add in turn the chicken breast, olives, diced tomatoes and the glass of water.

Gently mix all the ingredients and put the lid on the pot.

Leave on low heat for 40 minutes.

Chicken prepared in a clay pot can be served with baked potatoes, rice or couscous.

In the Berber tradition, a glass of whipped milk or mint tea, "Moroccan whiskey", sweetened with a sugar cube, will always be served with couscous.

Bedouins, desert dwellers add to this delicious dish dried fruits such as dates, plums or apricots, giving an extremely fragrant aroma to the dish.

Enjoy the delicate flavors of Moroccan cuisine at home, preparing chicken tagine with olives.


Video: Τηγανιά κοτόπουλο - Tigania, Chicken fry-up. Greek Cooking by Katerina


Comments:

  1. Tushakar

    There are other lacks

  2. Tearle

    Well done, what words necessary ..., the excellent idea

  3. Orbart

    you said it correctly :)



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