0
0
00This recipe and others can be found in the following article:
Moroccan Tagines
by Nancy Gerlach
Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations
Ingredients
Instructions
Heat a Dutch oven or stockpot over high heat and add the oil; when hot, reduce the heat, add the onion and garlic and saute until soft. Add the harissa, chiles, cumin, ginger, cinnamon, and allspice and continue to cook for 5 minutes.
Add the broth, saffron, and potato and bring to a boil. Reduce the heat, cover, and simmer the stew for an hour, adding water if necessary to thin if it becomes too thick.
Add the tomatoes, carrots, and chickpeas and simmer for 20 minutes. Add the zucchini, eggplant, and peas, and simmer until the vegetables are done. Taste and adjust the seasonings.
Put the couscous in a bowl and add an equal amount of boiling water; cover and let stand for 5 minutes.
Stir the lemon juice into the stew, taste and adjust the seasonings.
To serve: mound the couscous on a platter, top with the stew and garnish with the parsley. Serve with additional harissa sauce on the side.
| Servings |
| 6 to 8 |
|
|
|
This recipe and others can be found in the following article: Moroccan Taginesby Nancy Gerlach
Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations
Ingredients2 tablespoons extra-virgin olive oil 1 large onion, chopped 4 cloves garlic, chopped 1/2 cup harissa, store-bought or see recipe here 4 dried piquin chiles 1 1/2 teaspoons ground cumin 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1 quart vegetable broth 1/2 teaspoon saffron or substitute ground turmeric 1 large potato, peeled and diced 4 medium canned tomatoes, chopped 2 medium carrots, peeled and julienne-cut 1 cup canned chickpeas, drained and rinsed 2 small zucchini, julienne-cut 1 small eggplant, peeled and cubed 1 cup frozen peas 4 cups couscous Salt and freshly ground black pepper to taste 1/2 cup lemon juice, preferably fresh Chopped flat leaf parsley for garnish InstructionsHeat a Dutch oven or stockpot over high heat and add the oil; when hot, reduce the heat, add the onion and garlic and saute until soft. Add the harissa, chiles, cumin, ginger, cinnamon, and allspice and continue to cook for 5 minutes. Add the broth, saffron, and potato and bring to a boil. Reduce the heat, cover, and simmer the stew for an hour, adding water if necessary to thin if it becomes too thick. Add the tomatoes, carrots, and chickpeas and simmer for 20 minutes. Add the zucchini, eggplant, and peas, and simmer until the vegetables are done. Taste and adjust the seasonings. Put the couscous in a bowl and add an equal amount of boiling water; cover and let stand for 5 minutes. Stir the lemon juice into the stew, taste and adjust the seasonings. To serve: mound the couscous on a platter, top with the stew and garnish with the parsley. Serve with additional harissa sauce on the side.
|
