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.