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.

Moroccan tajine of chicken with fennel

By Ahmed Hajouj.


Origin of the recipe: Moroccan Cuisine, Food Moroccan
  Number of persons: 4 Persons.
  Preparation Time: 0 h 20 min
  Cooking Time: 0 h 45 min
  Difficulty: Easy
  Price: Medium




Ingredients:

1 chicken 1.5 kg
1 kg of fennel
1 teaspoon of ginger powder
1 clove of garlic
1 preserved lemon, 1 onion
Olives 50g candied violets
1 saffron
juice of one lemon
2 tablespoons olive oil
salt and pepper



Preparation of chicken tajine with fennel: 

To prepare the recipe for chicken tagine with fennel: 


Brown the chicken pieces in oil with ginger, garlic and finely chopped onion. Cover with water and cook for 30 min. to cover (add water if necessary). 

Remove the first thick heads of fennel. Cut into four in the length direction. Book. Remove the cooked chicken from the pan and replace with fennel. 

Cook for 10 min. Then add the candied lemon cut into small wedges, candied olives, the juice of half a lemon. 

Let the sauce reduce. Before serving, stir in the chicken, let heat. Adjust seasoning if necessary. 

Serve the chicken tagine with fennel in an earthenware dish.

Moroccan lamb tagine with raisins and almonds

Origin of the recipe: Moroccan Jewish Kitchen, Food Moroccan
  Number of persons: 6 Persons.
  Preparation Time: 0 h 10 min
  Cooking Time: 0 h 50 min
  Difficulty: Easy
  Price: Medium



Ingredients:

1 shoulder of lamb 1.5 kg
1 kg of onions
500 g raisins blond
250 g blanched almonds
1 tablespoon. a coffee ginger
1 tablespoon. coffee with cinnamon
1 tablespoon. a tablespoon of powdered sugar
8 tbsp. a tablespoon of olive oil
2 tbsp. a tablespoon of oil for frying
salt and pepper



Preparing lamb tagine with raisins and almonds:

To prepare the recipe for lamb tagine with raisins and almonds:


Cut the lamb shoulder pieces. Rinse raisins and remove the seeds if they are large.

Peel the onions and cut them into strips. In a pot, pour half of the? Olive oil and let brown the meat. Add ginger, salt, pepper and 20 ounces of water.

Cover and simmer over low heat for a about 40 minutes.
Meanwhile, in another bowl and the rest of olive oil, made ​​confit onions over low heat while stirring for 10 min. Add raisins, cinnamon and sugar.

Heat the? Frying oil in a small pan and let it fry the almonds for 5 min. Remove them when they are golden and reserve warm.

Before serving, add the onions and raisins in the pot of meat. Stir gently.

Pour the contents of the pot into a serving dish and sprinkle the almonds over the meat. Serve immediately.

Preparation of grains Couscous

By Ahmed Hajouj.

You can opt for rolling couscous semolina couscous directly or prefabricated.


To prepare the couscous from semolina:

  2 kg semolina average
  100 g butter
  1 cup of tea oil
  1 tablespoon oil

Put the couscous in a bowl special called "Kasaa" or in a bowl large enough.


The spread and gradually pour in water (3-4 glass of water), mixing by hand and rolling the fingers to separate the seeds, after proceed with the five fingers spread with a circular motion.


Add oil and salt always turning. Sift the coarse mesh sieve special called "Gharbal." Then put the grain in the "Keskass" top rack of the steamer. Dip a cloth strip in a mixture of flour and water. Wrap the point of contact between the pan and the top rack to prevent steam from escaping. Cook uncovered until the steam passes through the couscous.


Remove the "Keskass" top vessez the pot and its contents into the bowl. Sprinkle the 2 glasses of water and a large wooden spoon spread it roughly in the basin. Sprinkle las oil seeds while the fingering lightly to loosen the lumps. Tamp the couscous in any part of the bowl and let it absorb the water for half an hour.



Scatter the seeds in the bowl and aerate it by turning it with fingers outstretched hand. Réadaptez the "Keskass" on the pot after the contents and put the seeds.


Cook for half an hour. Remove the "Keskass" top pot and pour the grain into the bucket.


As soon as the heat is bearable, separate the grains gradually rolling lumps between the palms of both hands in a circular motion.


Serve immediately with couscous dotting butter chips. Otherwise, cover the seed with a towel and warm in the basket before serving.

Moroccan Harira soup

By Ahmed Hajouj.


Origin of the recipe: Moroccan Cuisine, Food Moroccan.
  Number of persons: 6 Persons.
  Preparation Time: 0 h 15 min
  Cooking time: 1 h 10 min
  Difficulty: Easy
  Price: reasonable



Ingredients:

500g lamb, cut into 1 cm cubes
75g dried chick peas, soaked overnight and drained
75g green lentils, 1 can peeled tomatoes 2 cases of tomato paste
1 stalk celery, finely chopped
1 onion, peeled and chopped
1 teaspoon of turmeric
1 teaspoon of cinnamon
½ teaspoon ground ginger
2 tablespoons olive oil
½ teaspoon paprika
½ teaspoon of ground cumin
2 tablespoons flour + 100ml water
juice of 1 lemon
2 tablespoons chopped fresh cilantro
salt and pepper

Preparation of soup Moroccan Harira-:

To prepare soup recipe Moroccan harira-:

Heat oil in a pan, add the meat and brown on all sides. Add onion, celery and spices and cook until tender. Add chickpeas, lentils, tomatoes, tomato paste and water and simmer, covered, over low heat for 50-60 minutes until pulses are tender. Continue to check the broth, add water if necessary.

Mix the flour to a paste without lumps with 100 ml of water, then pour into the soup. Mix soup continuously for five to ten minutes until thickened. Assaisonez, then squeeze the lemon juice and coriander before serving the soup.

Traditional Moroccan Couscous

By Ahmed Hajouj.


Origin of the recipe: Moroccan Cuisine, Food Moroccan
  Number of persons: 8 Pers.
  Preparation time: 1 h 00 min
  Cooking time: 2 h 20 min
  Difficulty: Easy
  Price: reasonable



Ingredients:

1 kg lamb jumped into pieces
1 small sliced ​​veal shank
1 kg of semolina average
250 g chickpeas
8 courgettes
8 turnips, carrots 8
2 large tomatoes, 2 stalks celery
3 large yellow onions
6 cloves of garlic
125 g raisins blond
1/2 bunch parsley, 1/2 coriander
1 c. in s. ras-el-hanout
200 g butter or fat smen



Preparation of traditional Moroccan couscous:

To prepare traditional Moroccan couscous recipe:


The night before, put the chickpeas to soak. The same day, melt 125 g smen at the bottom of a steamer. Fry the meat for 10 minutes then remove.

Replace with onions peeled and chopped, melt them 10 minutes then add the chickpeas, chopped tomatoes, crushed garlic and chopped celery. Melt 10 min. Put the pieces of meat, moisten with 2 water, add salt, pepper, ras-el-hanout.

Cover and simmer for 1 hour over low heat.
Meanwhile, put the couscous in a bowl, cover with 50 cl of cold salted water, stir and let stand 30 minutes, stirring occasionally. Add the turnips and carrots into pieces of meat and parsley. Bake 20 minutes, then add the zucchini into chunks and raisins for 20 min. Add the coriander, cook for 10 min.

After adding carrots, put the couscous in the steamer basket, place it on the pot. Let it cook for 15 minutes, pour in the dish, sprinkle with 1 cup cold water.

Work at hand and let stand 10 minutes. Repeat cook for 10 minutes on the pot, let stand 10 minutes, then reheat. Stir in the rest of smen and serve with the meat, and in a bowl, broth and vegetables.

Moroccan tagine of salmon

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 30 min
  Difficulty: Easy
  Price: reasonable



Ingredients:

4 salmon fillets 150g for each one
1/4 c. teaspoon garlic powder
2 teaspoons olive oil
1/2 cup chopped fresh parsley
1 teaspoon fresh lemon juice
1/2 teaspoon salt 1 large tomato, sliced
1/4 teaspoon ground ginger
1/4 c. teaspoon ground red pepper
1/4 teaspoon ground cumin
2 cloves garlic, minced
1/4 c. teaspoon freshly ground black pepper
1 lemon, 2 tablespoons water
1/2 cup thinly sliced ​​red pepper
1/2 cup thinly sliced ​​green pepper
1/2 lemon confit


Preparing salmon tagine:

To prepare the salmon tagine recipe:


In a bowl, mix spices, lemon juice, the olive oil and herbs, add the salmon. Cover and let stand 15 minutes. Remove salmon from bowl, reserving marinade. Place salmon, skin side down, in a tagine.

Add slices of lemon confit, red pepper and green pepper slices, 2 tablespoons water, and tomato slices to the marinade and toss to mix well and pour over the tagine.

Cook the tagine over low heat for 30 minutes or until the fish is cooked and creamy sauce.

Serve this tajine salmon hot with rice or couscous.

good appetite

Chicken Tagine with Caramelized Onions

By Ahmed Hajouj.


Origin of the recipe:            Moroccan Cuisine
  Number of persons:          6 Persons.
  Preparation Time:             0 h 20 min
  Cooking Time:                 0 h 40 min
  Difficulty:                         Easy
  Price:                               reasonable



Ingredients:

1 chicken (1 kg), ready to cook and cut into 4 portions
1 kg of onions
150g raisins
1 tsp cinnamon
1/2 tsp turmeric
1 tsp ginger
1 dose of saffron
a dash of olive oil
salt and pepper
1 dose of saffron threads



Preparation of chicken tagine with caramelized onions:

To prepare the recipe for chicken tagine with caramelized onions:


Soak in a bowl the raisins and cover with hot water for ten minutes.

In a pot (or tajine) saute the onions in a little olive oil until they become transparent.

add chicken pieces and cinnamon, ginger, turmeric, salt and pepper, mix

when the chicken and onions are blond, cover with water (preferably hot) and simmer for about 40 min

Finally add raisins and cook about 10 minutes. (until the sauce reduces and becomes very smooth).

Chicken tagine with lemon

By Ahmed Hajouj.


Origin of the recipe:           Moroccan Cuisine
  Number of persons:         4 Persons.
  Preparation Time:            0 h 15 min
  Cooking Time:                0 h 30 min
  Difficulty:                        Easy
  Price:                              reasonable



Ingredients:

1 teaspoon ground ginger
1 teaspoon of turmeric
1 teaspoon ground cinnamon
1 chicken, washed and cut into 8 pieces
1/4 cup olive oil
2 onions, halved and sliced
4 cloves of garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 sprigs of fresh parsley
2 sprigs of fresh coriander
1 pinch of saffron
1 cup pitted olives Moroccan
4 quarters lemons cut into thin strips



Preparation of chicken tagine with lemon:

To prepare the recipe for chicken tagine with lemon:


1. Combine first 3 ingrédients.Frotter with chicken, cover and refrigerate until ready to cook.

Heat 2 tablespoons olive oil in a large tagine or even a cast iron pot over medium-high heat. Fry the chicken, add more oil if necessary, garnish with onion and other ingredients 5.

Mix saffron in 3/4 cup of water and pour over chicken. Bring to a boil. Reduce heat, cover and simmer 30 minutes or until chicken is cooked through, stirring halfway through cooking.

Stir in olives and preserved lemons and cook for 5 minutes.

Serve this delicious tajine with couscous cooked.

Chicken tagine with green olives

By Ahmed Hajouj.


Origin of the recipe:    Moroccan Cuisine
  Number of persons:  4 Persons.
  Preparation Time:     0 h 15 min
  Cooking Time:          0 h 45 min
  Difficulty:                    Easy
  Price:                         reasonable


Ingredients:

1 chicken 1.5kg washed and flamed
1 teaspoon whole black peppercorns
1 cinnamon stick, 1 cup chicken broth
1 c. paprika
1 teaspoon of cumin seeds
1 c. teaspoon red pepper flakes
1/4 teaspoon of whole cloves
3 tablespoons extra virgin olive oil
4 cloves of garlic, chopped
1 c. teaspoon chopped fresh ginger
2 bay leaves
1 large pinch of saffron
1 handful fresh coriander leaves, chopped
1 medium onion, 1 lemon confit
100g green olives


Preparation of chicken tagine with green olives:

To prepare the recipe for chicken tagine with green olives:


Wash the chicken and cut into pieces. In a skillet over medium heat, toast the cinnamon, pepper, cumin, paprika, red pepper, and cloves until they begin to smoke. Remove from heat and moulinez in a spice grinder.

In a bowl large enough put the chicken, add the oil and blend of spices, garlic, ginger, coriander, bay leaves and saffron. Mix up? With obtaining? Dough. Add chicken, rub the marinade on all sides. Cover and refrigerate for 2 hours or better overnight.

Remove chicken from marinade, reserving marinade. In a tagine over high heat, add 2 tablespoons of olive oil. Brown the chicken on both sides, about 5 minutes. Add onions and cook until beginning to change color, about 3 minutes. Add the sliced ​​lemon in tajine.

Add reserved marinade, olives and chicken broth. Cover tightly and cook over low heat for 30 to 35 minutes or until chicken is cooked through. Remove bay leaf and discard. Adjust the seasoning. Place chicken on a warm platter. Coat of tagine? Olives and sauce.