Best 2 Moroccan Tagine With Olives And Artichoke Hearts Recipes

Tantalize your taste buds with the enticing flavors of Morocco with this tantalizing tagine dish. This traditional North African stew is a symphony of savory spices, tender chicken, and a vibrant medley of vegetables. The chicken is marinated in a fragrant blend of garlic, cumin, paprika, and ginger, infusing it with an aromatic depth of flavor. Nestled within the tagine are plump olives and tender artichoke hearts, adding a briny and subtly sweet touch to each bite. Served over a bed of fluffy couscous, this Moroccan tagine is a culinary journey that will transport you to the vibrant streets of Marrakech. This article offers a comprehensive guide to preparing this delectable dish, with step-by-step instructions and a treasure trove of additional tagine recipes to satisfy every palate. Discover the secrets of Moroccan cuisine and indulge in the rich tapestry of flavors that await you in this tantalizing tagine adventure.

Let's cook with our recipes!

MOROCCAN TAGINE

Moroccan Tagine image

Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.

Provided by MAX BOSIO

Categories World Cuisine Recipes African North African Moroccan

Time 2h15m

Yield 5

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 large onions, peeled and sliced into rings
2 pounds lamb meat, cut into 1 1/2 inch cubes
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground ginger
1 teaspoon ground cinnamon
salt to taste
1 teaspoon ground black pepper
4 pears - peeled, cored and cut into 1 1/2 inch chunks
½ cup golden raisins
½ cup blanched slivered almonds

Steps:

Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.
Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.

Nutrition Facts : Calories 394.4 calories, Carbohydrate 42.7 g, Cholesterol 71.3 mg, Fat 14.5 g, Fiber 7.5 g, Protein 26.4 g, SaturatedFat 2.9 g, Sodium 68.3 mg, Sugar 25.8 g

MOROCCAN TAGINE

Moroccan tagine image

A spicy vegetarian hotpot that's as warm and comforting as it is healthy - and gives you your 5-a-day too

Provided by John Torode

Categories Dinner, Main course

Time 2h5m

Number Of Ingredients 16

Ingredients

2 red onions , chopped
3 garlic cloves
small knob fresh root ginger , peeled
100ml/3½ fl oz lemon juice (about 3 lemons)
100ml/3½ fl oz olive oil
1 tbsp each honey, cumin, paprika, turmeric
1 tsp hot chilli powder
handful coriander , chopped
1 tbsp olive oil
3 carrots , cut into chunks
3 large parsnips , cut into chunks
3 red onions , cut into chunks
2large potatoes , cut into chunks
4 leeks , ends trimmed and cut into chunks
12 dried prunes , dates or figs
2 sprigs mint , leaves only, finely chopped

Steps:

To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.
Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.

Nutrition Facts : Calories 393 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 10 grams fiber, Protein 8 grams protein, Sodium 0.12 milligram of sodium

Tips:

Choose the right tagine. A traditional Moroccan tagine is made of clay and has a conical lid that helps to circulate steam during cooking. If you don't have a tagine, you can also use a heavy pot with a tight-fitting lid.
Brown the meat before stewing. This will help to develop flavor and color. You can brown the meat in a pan over medium heat or in the tagine itself.
Use a variety of vegetables. This will add flavor and texture to the tagine. Some common vegetables used in Moroccan tagines include tomatoes, onions, carrots, potatoes, and zucchini.
Add spices and herbs. This is what gives Moroccan tagines their distinctive flavor. Common spices and herbs used in Moroccan tagines include cumin, coriander, paprika, ginger, saffron, turmeric, cinnamon, and mint.
Cook the tagine low and slow. This will help to tenderize the meat and vegetables and develop the flavors. Cook the tagine over low heat for at least 1 hour, or up to 3 hours for a more tender stew.

Conclusion:

Moroccan tagine with olives and artichoke hearts is a delicious and flavorful dish that is easy to make. With its tender meat, colorful vegetables, and rich spices, this tagine is sure to be a hit at your next dinner party. So next time you're looking for a new and exciting recipe to try, give this Moroccan tagine a try. You won't be disappointed!