Tag Archives: Moroccan

#38 Fragrant Chicken Tagini

imageA packet of chicken fillets in the fridge and a tin and another in the pantry. Additionally an unopened jar of Ras El Hanout spice that I had never used before. This was the start for this new concoction, a fragrant chicken pot with Moroccan inspiration.
For four portions you will need
Olive oil, 500 g chicken, 1 onion, 2 garlic cloves, 2 cm of fresh ginger, 10 pitted dried dates, 3 dl water, 2 tbsp ras el hanout, 2 canned grilled sweet peppers, and a handful of chopped mint and parsley, salt.
Chop the onion and sauté it in olive oil in a tagine pot. Add the chicken and fry until golden brown. Add the spices and pour in the water. Add the dates and diced sweet pepper. Simmer under lock for 20 minutes. Add the herbs before serving.

Taste and add salt if needed. Serve with couscous and baby spinach.

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#8 Moroccan Meatballs 

 Sunday dinner has got to be a full meal preferably with meat. This is the day to eat meat – Only a couple of time a week.

These Morrocan kefta, meatballs are delicious and quite hot.

For four portions you will need

300 g minced beef,handful of parsley,  2 tsp cinnamon, 1 tsp ground cumin, 1 tsp ground coriander seeds, one onion, small dried chili

oil and butter, one onion, 3 garlic cloves, 4 cm of ginger, one red chili pepper, handful of parsley, 2 tsp dried mint, 2 tsp turmeric, 3 dl water, juice of half an orange, one lime

Chop the onion and mix in the minced meat with the spices and parsley. Add some salt and pepper. Make small meatballs, the size of hazel nuts.

chop the onion, peel and chop the ginger, and halve the garlic. Heat the butter and oil in a pan or a tagine. Add the onion, garlic, turmeric and chili. Sauté and add the water. Add half of the herbs.Simmer for 10 minutes. Place the meatballs into the pot and simmer for 10 minutes. Add the orange juice, mint and parsley and the rest of the turmeric.

Serve with couscous and broccoli.

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Post #2 Chicken Tagine

imageimageLet it snow let it snow… What a blizzard we’ve had today and it’s still snowing. I love winter and snow as long as it is not too cold. The delays in traffic have not gotten to me yet and I did not even mind the doubled commuting time this morning.

 

 

 

 

 

 

 

 

 

 

Soups and stews are winter food and also great for weekday meals as you can serve them several days. We got a tagine pot a few years ago and it splendid for stews, and tagines of course.

My husband treated me with this lovely chicken tagine. The recipe originates from Tagines & Couscous by Ghillie Basan.

For four portions you need: olive oil and butter, 6-8 chicken drumsticks, 1 onion, 1 tsp of dried rosemary/1 tbsp chopped fresh, 40 g fresh ginger, 2 red chillies (chopped and de-seeded), 2.5 dl dried apricots, 2 tbsp honey, 2 cinnamon sticks, 1 can of canned tomatoes, salt and pepper.

Sauté the chopped onion in the oil and butter. Add the chilli, ginger and rosemary. Add the cinnamon and the chicken. Stir in the apricots and the canned tomatoes. Cover and cook on slow heat for 35 minutes. Season with salt and pepper. Serve with couscous.

 

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