Squash tagine with carrots and chickpeas

Squash tagine with carrots and chickpeas


  Recipe provided by: Lisa
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 4 Persons.
  Preparation Time: 0 h 15 min
  Cooking Time: 0 h 25 min
  Difficulty: Easy
  Price: reasonable



 
Ingredients:

350g pumpkin, peeled, seeded and diced
1 onion, chopped
400g chickpeas, drained canned
500g baby carrots, cut in half lengthwise
400g chopped tomatoes
2 cloves garlic, crushed
1 cube of vegetable broth
6 strands of saffron (optional)
2 tablespoons olive oil
½ teaspoon of cumin
1 pinch of dried chilli
juice of 1 lime
1 pinch paprika
couscous, to serve


Preparation of squash tagine with carrots and chickpeas:

To prepare the recipe for pumpkin tajine with carrots and chickpeas:


Dissolve the stock cube in 300ml of boiling water. Soak the saffron in the broth, if using.

Heat oil in a large saucepan and fry the squash and onion for 5 minutes until the onion is soft but not browned. Add the garlic, coriander and cumin and cook for 1 minute, then add the carrots, halved, chopped tomatoes, peppers and chickpeas. Cover and simmer for 20 minutes until the carrots are tender.

To serve, squeeze over the lemon juice and sprinkle with a pinch of paprika. Serve the squash tagine with carrots and chickpeas with couscous.

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Chicken Tajine with grenades

Chicken Tajine with grenades


  Recipe provided by: Lisa
  Origin of the recipe: Jewish Kitchen
  Number of persons: 4 Persons.
  Preparation Time: 0 h 25 min
  Cooking Time: 0 h 45 min
  Difficulty: Easy
  Price: reasonable




 
Ingredients:

4 chicken thighs
200ml of pomegranate juice
4 tablespoons fresh pomegranate seeds
1 tablespoon olive oil
1 large onion, chopped
2 cloves of garlic, crushed
1 stick of 4cm of ginger, finely grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
200ml chicken stock
8 dried apricots, halved
8 dried figs,
to serve:
1 handful of fresh cilantro


Preparation of chicken tagine with grenades:

To prepare the recipe for chicken tagine with grenades:


Heat oil in a large pot and brown the chicken on each side, remove from pan with a slotted spoon and reserve. Add onion and cook for a few minutes to soften before adding the garlic, ginger, cumin, coriander and cinnamon.

Cook for another minute, then add the pomegranate juice and chicken broth, stir to mix well. Return chicken to the pot with apricots and figs and bring to boil. A lower heat, cover with a lid and cook for 30 minutes.

Once the tagine is cooked, remove from the pot and spread the fresh pomegranate and coriander. Serve with couscous.

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Rabbit with carrot tagine

Rabbit with carrot tagine


 Recipe suggested by: Lola
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 8 Pers.
 Preparation Time: 0 h 20 min
 Cooking time: 1 h 00 min
 Difficulty: Easy
 Price: reasonable




 
Ingredients:

1.5 kg rabbit cut
4 large carrots, peeled, cut into 2 cm thick slices
1 medium onion, finely chopped 2 cloves garlic, crushed
400 g of crushed tomatoes
400g canned chickpeas, drained and rinsed
100g pitted green olives
2 cups chicken broth 1 tablespoon acacia honey
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon of turmeric powder
1/2 teaspoon ground ginger
1/2 teaspoon ground ginger
1/2 teaspoon dried red pepper flakes
couscous, fresh coriander leaves and toasted slivered almonds, to serve


Preparation of rabbit tajine with carrots:

To prepare tagine recipe rabbit with carrots:


In a tagine or heavy pot, heat a tablespoon of olive oil and sauté the chopped onion. Add the chopped rabbit and brown on all sides until browned.

Add coriander, cumin, turmeric, ginger, fennel, chilli and garlic. Cook, stirring, for 1 minute. Add carrots. Cook, stirring, for 1 minute or until the mixture is homogeneous. Add broth and tomatoes. Mix well. Season with salt and pepper. Bring to a boil. Reduce heat to low.

Simmer, covered, for 45 minutes. Simmer, uncovered, for 30 minutes or until carrots are tender.

Add chickpeas, olives and honey. Simmer 15 minutes or until the rabbit is tender.

Serve with couscous. Sprinkle rabbit tagine with coriander and almonds.

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