This is a classic Moroccan Dish where marinated chicken is slow cooked to perfection in a Tagine pot. This is my version of this popular cuisine, where I have added some yoghurt. Rest of the spices used are very much a part of Moroccan cuisine. This is a delicious dish with a subtle flavour of the saffron.
Few sliced veggies like carrots and potatoes along with dates, prunes and apricots too, can be added. It is traditionally relished with couscous, but for the Indian palate rice or any Indian bread is perfectly fine. So check out the step by step pictorial recipe to prepare it.
- 500 gms. chicken on bones, curry cut
- 1-2 onions, chopped
- 2 tbsp. olive oil
- 1 tbsp. ginger-garlic paste
- 1 tsp. tomato paste
- salt to taste
- 1/2 tsp. turmeric powder
- 2 tbsp. yoghurt
- 2 tbsp. parsley & coriander leaves, chopped
- 1-2 dried lime
- 1 tsp. red chili powder
- 1 tbsp. roasted coriander-cumin powder
- 1 tsp. garam masala powder
- 1/2 tsp. pepper powder
- 2 tbsp. cashew nuts
- 1-2 tomato, sliced
- 2-3 green chilies
- pinch of saffron soaked in 1/2 cup lukewarm water
- few cashews to garnish
- coriander leaves to garnish
Marinate the chicken overnight with the ingredients starting from ginger-garlic paste to cashew nuts.
Heat oil in a tagine pan and saute the onion till light brown in colour. Add the marinated chicken, saffron water, tomatoes and the green chilies.
Cook, covered on a low flame for 15-20 minutes or till the chicken is tender. When done, switch off the flame and keep it covered for 10 minutes. Serve hot, garnished with cashews and coriander leaves.
Heat oil in a tagine pan & saute onion till light brown.
Add marinated chicken, saffron water, tomatoes & green chilies.
Cook, covered on low flame for 15-20 minutes or till chicken is tender.
When done, switch off flame & keep it covered for 10 minutes.
After 10 minutes.
Serve hot, garnished with fried cashews & coriander leaves
This is a classic Moroccan Dish where marinated lamb is slow cooked to perfection in a Tagine pot. This is my version of this popular cuisine, where I gave an Indian touch by adding some crushed kasuri methi and yoghurt. Rest of the spices used are very much a part of Moroccan cuisine. This is a delicious dish with a subtle flavour of the rose water, which can be substituted with saffron.
There is a crunch to every bite with the presence of the dry fruits. Some sliced veggies like carrots and potatoes along with dates, prunes and apricots too, can be added. It is traditionally relished with couscous, but for the Indian palate rice or any Indian bread is perfectly fine. So check out the step by step pictorial recipe to prepare it.
- 500 gms. lamb meat on bones, cubed
- 2 tbsp. olive oil
- 2 onions, chopped
- 1 tbsp. ginger-garlic paste
- 1 tsp. tomato paste
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. kasuri methi, crushed
- 1-2 tbsp. yoghurt
- 1 tsp. red chili powder
- 1 tbsp. olive oil
- 1 tbsp. roasted coriander-cumin powder
- 1 tsp. garam masala powder
- 1/2 tsp. pepper powder
- 2 tbsp. sliced cashewnuts & almonds
- 1 tomato, sliced
- 2 tsp. rose water
- few roasted cashews to garnish
- coriander leaves to garnish
Marinate the lamb meat overnight with the ingredients starting from ginger-garlic paste to sliced cashews & almonds.
Heat oil in a pan and saute the onion till light brown in colour. Add the marinated mutton and fry on a low flame till dry.
Transfer the contents to the tagine pot and arrange the sliced tomatoes over it. Pour 2 cups water and cook, covered on a low flame for 1 & 1/2 hour. Stir at intervals.
When done, add the rose water and keep covered on the stove top for 10 minutes. Serve hot, garnished with cashews and coriander leaves.
Marinate lamb meat overnight with ingredients starting from ginger-
garlic paste to sliced cashews & almonds.
Heat oil & saute onions till light brown.
Add marinated mutton & fry on a low flame till dry.
Transfer contents to the tagine pot & arrange tomatoes over it. Pour 2 cups
water. Cook, covered on very low flame for 1 & 1/2 hour. Stir at intervals.
Cook, covered on a low flame for 1 & 1/2 hour. Stir at intervals.
When done, add rose water & keep covered on the stove top for 10 minutes.
Serve hot, garnished with cashews and coriander leaves.
This is a signature dish of Morocco which is prepared in a special pan called the Tagine. Hence the name "Vegetable Tagine". This is the first time I am trying and found out that it is very easy to cook. Healthy and nutritious, it is also hassle free, as you just need to arrange all the veggies in the tagine, drizzle some spices mixed with olive oil and cook, covered, on a low flame. It is that simple. No stirring required. So it is very good for the elderly and during pregnancy as it is slow cooked in steam.
The veggies are cooked in steam and it can be relished with some plain steamed rice or paratha/ naan/chapati for the Indian palate. But traditionally it is relished with some couscous. You can go ahead and add any veggies available and you will have a sumptuous and a delicious treat in front of you. So if you are able to get a Tagine, go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.
- 1 cup each of sliced veggies (Tomato, onion, eggplants, green plantain, sweet potato, tapioca, assorted bell peppers, broad beans & yam)
- 2 small salad radish, sliced
- few broccoli florets
- 1 tsp. ginger, grated
- 1 tsp. garlic, grated
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tsp. red chili powder or to taste
- 1 tsp. roasted coriander-cumin powder
- 1 tsp. zaatar powder
- 1/2 tsp. sumac powder
- 1 tbsp. coriander leaves, chopped
- 3-4 tbsp. olive oil
- 2-3 fresh whole green / red chilies (opt)
- few strands of saffron
- 1 cup water
- few olives, sliced
In a bowl, mix together ginger, garlic and all the dry spices along with olive oil . Keep aside.
Take a tagine bowl and first arrange the tomatoes and the onion at the bottom. Then place the broccoli in the centre with yam, tapioca, sweet potato and green plantain slices all round it.
Then place the eggplants and the broad beans. Top it up with the radish slices and the assorted bell peppers around it. Lastly place few sliced tomatoes.
Drizzle the prepared spice mix and sprinkle chopped coriander leaves and saffron. Place the fresh chilies and add 1 cup water.
Cook, covered on low flame for 30 minutes. Let stand for 10 minutes. Serve, garnished with sliced olives.
Place tomatoes & onions placed at the bottom of the Tagine bowl.
Then place the broccoli in the centre. Yam, tapioca, sweet potato & green
plantain all round it.
Next place eggplant & broad beans on the sides.
Then radish in the centre with assorted bell-peppers on the sides.
Some sliced tomatoes on the sides.
Make a paste with ginger-garlic paste, salt, turmeric powder, red chili powder, roasted coriander-cumin powder, zaatar powder, sumac powder & olive oil.
Drizzle spice mix all over the veggies.
Sprinkle coriander leaves & saffron. Place fresh chilies over the veggies.
Close with the lid.
Cook, covered on a low flame for 30 minutes.
The end product.......Yummy Vegetable Tagine.
Serve, garnished with sliced olives.
