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.
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.
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.
