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).