Beef tagine with potatoes and olives

Beef tagine with potatoes and olives


  Recipe provided by: Lisa
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 6 Persons.
  Preparation Time: 0 h 20 min
  Cooking time: 1 h 00 min
  Difficulty: Easy
  Price: reasonable




 
Ingredients:

650g beef tajine for cubed
1 large onion, finely chopped
750g potatoes into cubes
50ml olive oil
125 g green olives
½ teaspoon of turmeric
400ml beef stock
2 teaspoons parsley ground
½ teaspoon of cumin
salt and freshly ground black pepper
6 sprigs of parsley


Preparation of beef tagine with potatoes and olives:

To prepare the recipe for beef tagine with potatoes and olives:


Heat the olive oil in a large heavy pot and a tagine or to medium-high heat and sauté the meat, season with spices and sauté until it is browned all over. Remove and transfer to a plate.

Add the onion to the pan and sweat for 5 minutes over low until softened. Add beef to the pan and add the potato pieces. Cover with stock and bring to a boil.

Cover the pot and reduce to a simmer and cook for 45 minutes until beef and potatoes are tender. Remove from heat and stir in green olives, adjust the seasoning if necessary, at the same time. Pour into a tagine dish and garnish with sprigs of parsley before serving.


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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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