Food moroccan: Chicken tagine with olives and mushrooms

Origin of the recipe: Moroccan Cuisine, Food Moroccan
  Number of persons: 4 Persons.
  Preparation Time: 0 h 30 min
  Cooking Time: 0 h 45 min
  Difficulty: Easy
  Price: reasonable



Ingredients:

6 chicken thighs
500g minced meat
500 g fresh tomatoes
200 g canned sliced ​​mushrooms
1 egg, 25g butter
500g pitted green olives
1 bunch chopped fresh coriander
1 dose of saffron
3 tbsp. tablespoons of olive oil
1 tablespoon. Coffee ground white pepper
1 tablespoon. teaspoon salt



Preparation of chicken tajine with olives and mushrooms:

To prepare this food moroccan  recipe for chicken tagine with olives and mushrooms:


In a pressure cooker, put the butter, chicken thighs, 1/2 teaspoon salt and pepper as, saffron, and cook 5 minutes over low heat. Add the tomatoes previously boiled to remove their skin, then chopped. Moisten with 1 liter of water. Bake for 20 min under pressure.

Meanwhile, put the olives in a pot of water and boil for 5 minutes to remove excess salt. Remove from heat, rinse with cold water and drain. Let them wait.
Prepare meatballs: put in a container minced meat, 1/2 teaspoon salt and pepper as much, add? Beef, bouquet of coriander and mix well.

Shape into balls about 2 cm in diameter until total exhaustion meat. Heat the olive oil in a frying pan and cook the meatballs 2 or 3 minutes without letting them take color.

Once finished cooking the chicken, remove the pan and replace it with olives, meatballs and mushrooms. Simmer 5 minutes, then sprinkle with cilantro.

Serve meatballs with sauce and olives in a tajine and place the chicken thighs all around.

Food Moroccan: Chicken Tajine with sweet potatoes and raisins

Origine of the recipe: Moroccan Cuisine, Food Moroccan
 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 this Food Moroccan 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.

Add honey, salt and pepper. Remove from heat and serve immediately tajine.

Food moroccan: Vegetable tagine with honey

Origin of the recipe: Moroccan Cuisine, Food moroccan
 Number of persons: 6 Persons.
 Preparation Time: 0 h 15 min
 Cooking Time: 0 h 30 min
 Difficulty: Easy
 Price: cheap



Ingredients:

1 medium zucchini, thickly sliced
400 g of crushed tomatoes
650g pumpkin, peeled, cut into 3cm cubes
1 medium carrot, cut into thick slices
(500g) small cauliflower, cut into florets
1 medium brown onion, finely chopped
400g can chickpeas, drained and rinsed
2 tablespoons honey soup
1 tablespoon olive oil
1 teaspoon of ras el hanout
1 3cm piece of ginger, grated
3 cloves of garlic, crushed
2 cups of vegetable broth
sprigs of fresh coriander, salt and pepper
couscous, to serve



Preparation of vegetable tagine with honey:

To prepare the recipe vegetable tagine with honey:


Heat the oil in a large, heavy pot over medium heat. Add the onion. Cook, stirring, for 3 to 4 minutes or until onion is softened. Add the ras el hanout, cinnamon, ginger and garlic. Cook, stirring, for 1-2 minutes or until the flavors mingle.

Add carrots and squash. Cook, stirring, for 1 minute. Add broth and tomatoes. Cover. Reduce heat to low. Cook, stirring occasionally, for 20 minutes or until the vegetables begin to soften.

Add the cauliflower. Mix well. Cover. Bake for 10 minutes or until the vegetables begin to soften. Add chickpeas, zucchini, and honey. Cover. Cook, stirring occasionally, for 10 minutes or until vegetables are tender. Season with salt and pepper.

Sprinkle with cilantro sprigs tajine. Serve with couscous.

Food Moroccan: Chicken tagine with honey and nuts

By Ahmed Hajouj.


Origin of the recipe: Moroccan Cuisine, Food Moroccan


Number of persons: 4 Persons.
  Preparation Time: 0 h 15 min
  Cooking Time: 0 h 45 min
  Difficulty: Easy
  Price: reasonable




Ingredients:

4 chicken thighs
2 onions
3 cloves of garlic
100g almonds
10 dates
4 tablespoons of acacia honey
6 sprigs of coriander
25cl vegetable broth
1 tsp ginger powder
1 tsp ground cinnamon
1 pinch saffron salt and pepper



Preparation of chicken tagine with honey and nuts:

To prepare the recipe for chicken tagine with honey and nuts:


In a pan, fry with oil, chicken thighs and chopped onions.

Sprinkle the meat with the spices, salt and pepper and stir 1 minute.

Add honey and coat the pieces in all.
Roast the almonds in a nonstick skillet.

Put them in the pan and add the dates, chopped coriander, garlic cloves, peeled and chopped, then broth.
Cover the casserole and bake for 30 minutes.

good appetite!

Food Moroccan: Moroccan carrot salad

   By Ahmed Hajouj.












Origin of the recipe: Moroccan Cuisine, Food Moroccan.
  Number of persons: 6 Persons.
  Preparation Time: 0 h 15 min
  Cooking Time: 0 h 15 min
  Difficulty: Easy
  Price: reasonable




Ingredients:

4 large carrots, peeled
50ml olive oil
1 tablespoon coriander leaves, finely chopped
1 tablespoon cumin seeds, toasted
1 pinch of chili powder
juice of one lime
salt and pepper
sprigs of chopped cilantro




Preparation of carrot salad in Morocco:

To prepare salad recipe Moroccan carrots:


Cut the carrots into thin slices. Bring a large pot of salted water to a boil and cook the carrots for 10-12 minutes until qu'lles are tender. Drain and toss with the cumin seeds, olive oil, lemon juice and seasoning.

Serve Carrot Salad Moroccan-in bowls and garnish with a little pounding and cilantro sprigs.

Food Moroccan: Moroccan salad of potatoes

By Ahmed Hajouj.


Origin of the recipe: Moroccan Cuisine, Food Moroccan
  Number of persons: 6 Persons.
  Preparation Time: 0 h 25 min
  Cooking Time: 0 h 35 min
  Difficulty: Easy
  Price: reasonable




Ingredients:

1 kg potato firm flesh
3 onions
1 small red chilli
1 c. coffee spoon of paprika powder
1 c. coffee spoon of coriander seeds
1 c. level tablespoon ground cumin
3 sprigs of coriander
3 c. tablespoons of olive oil
salt



Preparation of potato salad in Morocco:

To prepare salad recipe potato Moroccan:


Peel and wash the potatoes. Put them in a saucepan, cover with cold water, salt and cook 20 minutes after boiling.
Meanwhile, peel and finely chop the onions.

Crush the coriander seeds. Heat the oil in a skillet and sauté the onions and stir until they are translucent. Sprinkle with half the cumin and coriander seeds. Continue cooking for 3 minutes, stirring. Book.

Drain the potatoes and let them cool. Cut into thick slices and put them in a large dish slightly hollow.
Wash deseed and chop the chilli finely. Wash, dry and thin out the cilantro.

Add the onions, chilli and coriander in the dish of potatoes. Mix gently and sprinkle the remaining cumin and paprika. Drizzle with olive oil and garnish with coriander leaves. Serve immediately.

Moroccan Salad of grilled eggplant with tomatoes

By Ahmed Hajouj.



Origin of the recipe: Moroccan Cuisine, Food Moroccan
  Number of persons: 6 Persons.
  Preparation Time: 0 h 15 min
  Cooking Time: 0 h 15 min
  Difficulty: Easy
  Price: reasonable



Ingredients:

2 large eggplants
4 large tomatoes
4 cloves garlic, peeled and crushed
2 tablespoons olive oil
1 teaspoon of cumin
1 pinch of chili powder
1 teaspoon cilantro, chopped
salt



Preparation of grilled eggplant salad with tomatoes:

To prepare salad recipe roasted eggplant with tomatoes:


Heat the grill. Put the aubergines under the grill and cook until it is golden brown, then turn and repeat.

Once cooked, put in a container with plastic lid and let cool, then cut into small pieces. Plunge the tomatoes in a pan of simmering water for 30 seconds, remove and let cool. Then take off the skin, cut each tomato into quarters, remove all the seeds and cut into small pieces.

Mix the spices with garlic and olive oil in a bowl. Add the eggplant and tomatoes, coriander and mix well.

Serve the salad with grilled eggplant tomato Arabic bread'm home.