Moroccan Tagine Recipe
Delicious moroccan tagine recipe recipes from www.nonnascooking.com
Slow-cooked lamb shoulder with stout | It is not uncommon to see lamb paired with honey, especially in the Middle East and North Africa. In many Moroccan recipes, cooked lamb is drizzled with honey or added to tagines. The sweet, dark honey flavours in stout are perfect with lamb, and the combination makes for a great slow-cooked recipe. Don’t eat this straight from the oven — leave it for an hour or so and drink with a slightly chilled stout.
Fish tagine | The Egyptian tagine is much like the better-known Moroccan tajine, the conical-topped clay cooking pot that cooks spicy stews to perfection. This seafood recipe uses barramundi instead of the traditional Nile perch, but the squid and prawns are authentic, being fruits of Egypt’s Mediterranean coastline and its famous river.
Chicken tagine | This is a traditional Moroccan dish, designed to be prepared in a tagine, a special earthenware pot shaped with a wide but shallow base and a conical lid. If you don't have a tagine, an ordinary pot will do. In this recipe, we use classic Moroccan ingredients of olives and preserved lemon.
Chicken tagine with preserved lemon and olives | This Moroccan recipe for chicken tagine is wonderful. Although it takes a little while to prepare, all that fades when you bring the tagine to the table, lift off the conical lid and watch as your family and friends take a deep, satisfied breath. Serve it with couscous and harissa. Like curries, it is even better on the second day.
Fennel, pumpkin and eggplant tagine with chickpeas | In this Moroccan tagine recipe the vegetables are the hero. First roasted to intensify the flavours, then cooked in the tagine until soft and yielding. A wholesome and satisfying vegetarian dish for 4, or, a perfect vegetarian addition to a shared meal when entertaining.