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 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 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.

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.

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 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.