Okay, you're going to think I'm a complete dag, but both these recipes come from websites.
The first one I picked out of a magazine, and realised later that it was from Masterfoods. It's a Vegetable Tagine with Chickpeas. It's obviously vegetarian, it's tasty and really easy. I've never done it in a tagine, only on a stovetop cooking pot, but I reckon you could put it in the oven as well.
The other is a Best Recipes recipe, and is a Moroccan Lamb Tagine. I've done this in the oven in a tagine, but also done it on a stove top (using diced lamb rather than lamb shanks). It is to die for, and my DH loves it (I've tried freezing serves of it but he eats it all). It is a little fiddly, and requires some prep-time, but it's so worth it. I recommend getting really good quality lamb shanks as the quality will make or break the dish.
We have a Moroccan cookbook but I've never made any tagines out of that - let me know if you'd like some ideas from that cause I can copy out some of those recipes as well.
mmmmm yom Persephone. I'm definitely giving those a try.
I've dug out the cook-book that my brother gave me when he gave me the tajine so once I've tested some of the recipes I'll come back and post them. It's a translation of a Moroccan recipe book so parts of it are in Engrish
My Moroccan cookbook has the following tagines....
- lamb with apricots, prunes and honey
- chicken with green olives and preserved lemon
- monkfish, potatoes, cherry tomatoes and olives
- vegetable
- kefta with eggs and roasted cumin
If any of them take your fancy I'm happy to type it up and post
I came across this one in the $120 challenge blog.
Chicken and pear tagine
INGREDIENTS
500g Josephine or Corella pears, a little under-ripe and still firm; 40g butter; 1.5kg chicken pieces, or a whole bird cut into 8 pieces; 2 onions, finely diced; salt and freshly ground black pepper; pinch of cayenne; pinch of paprika; 1 bunch coriander finely chopped; ¼ tsp saffron threads; ½ tsp ground ginger
METHOD
Place chicken, one of the diced onions, cayenne, paprika, coriander, saffron and ginger in a tagine or cast iron casserole and barely cover with water. (You could also use a slow cooker which will do a very fine job)
Bring to simmering point, then taste test for salt and pepper. Cover and simmer for 1 hour, or cook in a 150C oven for 2 hours, or in a slow cooker for 3-4 hours (lowest setting).
After this time, melt butter in a medium sized saucepan. Peel the pears and slice in half, then core, leaving the pear halves intact. Add to butter and sauté gently until golden brown on both sides. Add the pears, butter and remaining onion to the pot and continue cooking the tagine for a further 45 minutes or until pears are tender.
Tajine love.....
Boo. It's on the list!
Reply With Quote
Bookmarks