Moroccan Crock Pot Tajine Food

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ONE-POT MOROCCAN SHRIMP TAGINE



One-Pot Moroccan Shrimp Tagine image

The rich, exotic flavors of Morocco shine through in this delicious, one-pot shrimp tagine dish! Serve over prepared couscous.

Provided by SunnyDaysNora

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 55m

Yield 6

Number Of Ingredients 21

3 tablespoons olive oil
4 large carrots, chopped
1 large sweet onion, diced
1 large russet potato, peeled and diced
1 red bell pepper, thinly sliced
½ cup pitted Kalamata olives, sliced
2 tablespoons minced garlic
2 teaspoons ginger paste
2 large tomatoes, coarsely chopped
½ cup chopped fresh cilantro
1 tablespoon dried parsley
2 teaspoons ground cumin
2 teaspoons seasoned salt
1 (1.41 ounce) package sazon seasoning with saffron (such as Goya® Azafran)
1 teaspoon paprika
1 teaspoon ground turmeric
1 teaspoon lemon juice
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
1 bay leaf
1 pound uncooked medium shrimp, peeled and deveined

Steps:

  • Heat a Dutch oven over medium-high heat. Add olive oil. Saute carrots, onion, potato, and bell pepper until soft, about 5 minutes. Add olives, garlic, and ginger paste and saute for 2 minutes.
  • Stir in tomatoes, cilantro, parsley, cumin, seasoned salt, sazon, paprika, turmeric, lemon juice, cayenne, black pepper, and bay leaf. Cover and cook until tomatoes have broken down and flavors have combined, about 20 minutes. Add shrimp, cover, and cook until they are bright pink, about 5 minutes.

Nutrition Facts : Calories 274.9 calories, Carbohydrate 28.8 g, Cholesterol 115 mg, Fat 11.2 g, Fiber 5.7 g, Protein 16.3 g, SaturatedFat 1.6 g, Sodium 1669.8 mg, Sugar 7.6 g

FRAGRANT MOROCCAN BEEF, DATE, HONEY AND PRUNE TAGINE - CROCK POT



Fragrant Moroccan Beef, Date, Honey and Prune Tagine - Crock Pot image

Tender chunks of beef simmered in a fragrant & fruity broth enriched with honey - a traditional Moroccan tagine at it's best! I cook mine in a traditional tagine & an electric tagine; but I realise that not everyone has one, so I have also tested this out in my crock pot; it works REALLY well and is better when cooking larger quantities. The meat becomes meltingly tender and the fruity & spicy smell transports you immediately to Morocco........on a magic carpet maybe?? Yes, I am waxing lyrical I know - but this tagine is a real winner. It's not particularly seasonal, but I do think that the colder autumn & winter months are a good time to indulge in this North African comfort dish!

Provided by French Tart

Categories     One Dish Meal

Time 53m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 lbs organic beef, trimmed of fat & cubed
1 tablespoon olive oil
1 lb onion, peeled & quartered
4 -6 garlic cloves, peeled & chopped finely
1 lb carrot, peeled & cut into chunks
9 ounces canned tomatoes
4 ounces dates, pitted but kept whole
6 ounces prunes, pitted but kept whole
2 tablespoons honey
1/2 pint beef stock
1 cinnamon stick
6 teaspoons ras el hanout spice mix (or 2 teaspoons cumin powder, 2 teaspoons coriander powder, 1 teaspoon ginger and 1 teaspoon turmeric)
salt & pepper
2 ounces toasted sliced almonds
2 tablespoons fresh coriander, chopped

Steps:

  • Par-boil the carrots in boiling water for about 3 -5 minutes.
  • Preheat the electric Tagine or crock pot to High.
  • Heat up half of the olive oil in a large frying pan and quickly brown the onion quarters over a fairly high heat until charred & coloured well. Tip them into the crock pot.
  • Add the chopped garlic & par-boiled carrots to the onions in the crock pot.
  • Make up 1/2 pint of stock with a beef stock cube. Add the honey to the the stock & ALL the dried spices. Tip the honey & spiced stock into the crock pot & mix well. Add the cinnamon stick.
  • Add the tinned tomatoes, dates & prunes to the crock pot - mix well.
  • Heat up the remaining olive oil and brown the beef cubes in small batches to sear & seal them. As you finish browning them, add the beef to the crock pot.
  • When you have finished browning all the beef, give the whole mixture a good stir & season with salt & pepper.
  • Cook on high for between 6 & 10 hours depending on your crock pot's wattage & settings.
  • Serve the beef tagine with fluffy couscous and garnish with the chopped fresh coriander & toasted flaked almonds. It also works well with rice too.
  • P.S. Watch out for the cinnamon stick! We sometimes award the lucky winner of the cinnamon stick with an extra glass of wine!
  • P.P.S. You can use dates & prunes which have not been pitted, they do tend to hold their shape better too, just warn your guests that they must look out for the stones!

EASY CROCK POT MOROCCAN CHICKEN, CHICKPEA AND APRICOT TAGINE



Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine image

This is one of my family's favourite recipes; I am constantly asked all the time to make it. I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flat breads or pitta breads & assorted salads in spring & summer or served with hot fluffy & fruity couscous, assorted chutneys or pickles in the depths of winter. I make mine in a fantastic "Electric Tagine" made by Tefal; it of course works in a more traditional clay tagine - BUT the real secret is.......it works like a dream in a Slow cooker/Crock Pot. Try it out! If you cannot get Ras-el-Hanout, which is an exotic Moroccan spice mixture, including rose petals - don't worry, use the other spices I have listed instead; or I have a Ras-el-Hanout recipe posted on Recipezaar: Recipe #205185 N.B. I notice in a review that it has been suggested that Chemical Heat is needed!! The great thing about sharing recipes is that they can be adapted to personal taste. BUT, this is not supposed to be a "Hot" recipe, but a "Fragrant & Fruity" recipe!! A Tagine by definition is SLOW cooked over a LOW heat & is very fruity with subtle undertones of heat! However, life would be boring if you couldn't add a bit of "heat", but it's just not traditional. What is traditional, is to allow your guests to add their own heat, so have a bowl of "Harissa" on the table. Preserved lemons are also a wonderful and traditional addition - I have a recipe posted on Recipezaar: Recipe #209590 PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!

Provided by French Tart

Categories     One Dish Meal

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 23

6 large boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 3 lbs)
1 tablespoon flour or 2 tablespoons cornflour
2 large onions, chopped
3 -4 garlic cloves, chopped finely
1 -2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix (or make up spice mix below)
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper
chopped fresh coriander, to serve (Cilantro)
2 carrots, peeled & diced (optional)
1 preserved lemon, chopped into small wedges (optional)
harissa

Steps:

  • PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
  • Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
  • Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
  • Add herbs,spices & finely chopped ginger with salt & pepper to taste.
  • Finally add tinned tomatoes & mix well.
  • Pour the above tomato,onion & spice mix into slow cooker or tagine.
  • Add chicken & chickpeas & mix well.
  • Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
  • Give it a gentle but good stir to mix everything together well.
  • Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
  • If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
  • Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
  • Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
  • Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.

SLOW COOKER ROOT VEGETABLE TAGINE



Slow Cooker Root Vegetable Tagine image

This is a subtly spiced, super easy slow cooker meal. A good introduction to Moroccan food. Serve with couscous.

Provided by OSCARMAMA

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 9h50m

Yield 8

Number Of Ingredients 14

1 pound parsnips, peeled and diced
1 pound turnips, peeled and diced
2 medium onions, chopped
1 pound carrots, peeled and diced
6 dried apricots, chopped
4 pitted prunes, chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cayenne pepper
1 tablespoon dried parsley
1 tablespoon dried cilantro
1 (14 ounce) can vegetable broth

Steps:

  • In a slow cooker, toss together the parsnips, turnips, onions, carrots, apricots, and prunes. Season with turmeric, cumin, ginger, cinnamon, cayenne pepper, parsley, and cilantro. Pour in the vegetable broth.
  • Cover, and cook 9 hours on Low.

Nutrition Facts : Calories 131.4 calories, Carbohydrate 31 g, Fat 0.7 g, Fiber 7.2 g, Protein 2.8 g, SaturatedFat 0.1 g, Sodium 187.4 mg, Sugar 15.3 g

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

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

SLOW COOKER CHICKEN TAGINE



Slow Cooker Chicken Tagine image

Easy slow cooker recipe for a classic Moroccan dish.

Provided by Holly Combs

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 5h15m

Yield 8

Number Of Ingredients 18

8 skinless, boneless chicken thighs
2 large onions, thinly sliced
4 large carrots, thinly sliced
½ cup raisins
½ cup dried apricots, chopped
2 cups chicken broth
2 tablespoons tomato paste
2 tablespoons lemon juice
2 tablespoons all-purpose flour
2 teaspoons garlic salt
2 teaspoons ground cumin
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon Hungarian paprika
1 teaspoon ground black pepper
3 cups water
2 cups couscous
1 tablespoon butter

Steps:

  • Layer chicken thighs, onions, carrots, raisins, and apricots in a slow cooker.
  • Whisk chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, paprika, and pepper together in a bowl. Pour over chicken and vegetables.
  • Cook on High 4 1/2 hours or on Low for 7 1/2 hours. Shred chicken slightly using 2 forks. Continue cooking 30 minutes.
  • Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork. Serve chicken tagine over couscous.

Nutrition Facts : Calories 419.2 calories, Carbohydrate 56.5 g, Cholesterol 73.1 mg, Fat 9.7 g, Fiber 5.4 g, Protein 26.7 g, SaturatedFat 3.1 g, Sodium 589.5 mg, Sugar 13.6 g

MOROCCAN CROCK POT TAJINE



Moroccan Crock Pot Tajine image

In Morocco, tajines or stews are made in a shallow earthenware cooking pots called tajines. In this version, use a crock pot to produce a mellow yet intensely flavoured meat and vegetable melange with a tender texture and enticing aroma. First published in Chatelaine's 10/2000 issue.

Provided by Baton Twirling

Categories     Stew

Time 5h25m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 (3 lb) package stew beef chunks or 8 skinless chicken thighs, bone-in
4 garlic cloves
2 onions
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon hot red chili pepper flakes or 1/4 teaspoon cayenne pepper
2 cups small chunks carrots
3 cups large chunks of peeled squash or 3 cups potatoes
1 (10 ounce) can condensed chicken broth or 1 cup chicken bouillon
1/2 cup pitted green olives (optional)
1 (19 ounce) can chickpeas, drained and rinsed (optional)

Steps:

  • Thaw lamb.
  • Trim excess fat from lamb or beef, then cut into large bite-size pieces.
  • If using chicken thighs, leave whole.
  • Mince garlic and thinly slice onions.
  • In a crock pot or other slow cooker, stir garlic with onions, cumin, paprika, ginger, cinnamon, allspice, salt, chili flakes, carrots, squash, broth and olives, if using.
  • Add meat.
  • Cover and cook on high heat for 5 hours or on low for 9 to 10 hours.
  • Stir in chickpeas, if using, during last 15 minutes of cooking.
  • Serve over couscous or with crusty bread.
  • Covered and refrigerated, tajine will keep for at least 2 days and can be frozen in an airtight container or resealable freezer bag.

MOROCCAN TAJINE - FOR THE CROCK POT!



Moroccan Tajine - for the Crock Pot! image

In Morocco, tajines, or stews, are made in shallow earthenware cooking pots called tajines. In this version, you use a Crock-Pot to produce a mellow yet intensely flavoured meat-and-vegetable mixture with a tender texture and enticing aroma. So, let it simmer away while you're at work or play. See below for fun additions. From Chatelaine Magazine. Enjoy!

Provided by Nif_H

Categories     One Dish Meal

Time 5h25m

Yield 4-6 serving(s)

Number Of Ingredients 15

3 lbs stew beef chunks or 8 skinless bone-in chicken thighs
4 garlic cloves, minced
2 onions, thinly sliced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon red chili pepper flakes or 1/4 teaspoon cayenne pepper
2 cups carrots, cut into small chunks
3 cups squash or 3 cups potatoes, peeled cut into large chunks
1 cup chicken broth
1/2 cup green olives, pitted (optional)
19 ounces chickpeas, drained and rinsed (optional)

Steps:

  • Thaw lamb if using.Trim excess fat from lamb or beef, then cut into large bite-size pieces. If using chicken thighs, leave whole. Mince garlic and thinly slice onions. In a crock pot or other slow cooker, stir garlic with onions, cumin, paprika, ginger, cinnamon, allspice, salt, chili flakes, carrots, squash, broth and olives, if using. Add meat.
  • Cover and cook on high heat for 5 hours or on low for 9 to 10 hours. Stir in chickpeas, if using, during last 15 minutes of cooking. Serve over couscous or with crusty bread. Covered and refrigerated, tajine will keep for at least 2 days and can be frozen in an airtight container or resealable freezer bags.
  • ~ Lively additions ~.
  • Stir in 1 cup (250 mL) frozen peas during last 15 minutes of cooking. Stir in sliced green onions, chopped coriander, parsley, basil or chives. Add a little freshly squeezed lime or lemon juice for zip. For a snazzy touch, pour 1/4 cup (50 mL) heated dry sherry over 1/2 cup (125 mL) golden raisins. Let stand for at least 15 minutes or overnight. Stir into finished tajine.

MOROCCAN CHICKEN TAGINE (CROCK POT)



Moroccan Chicken Tagine (Crock Pot) image

I'm always looking for new ways to spruce up my monthly menu. This is a great twist to plain ole chicken.

Provided by barefootmommawv

Categories     One Dish Meal

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 18

3 lbs skinless chicken pieces, skin removed
2 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
2 onions, chopped
1 cup dried apricot, chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground red pepper
6 sprigs fresh cilantro
1 tablespoon cornstarch
1 tablespoon water
1 (15 ounce) can garbanzo beans, rinsed and drained
2 tablespoons chopped fresh cilantro
1/4 cup slivered almonds, toasted
hot cooked couscous or rice

Steps:

  • Place chicken in crock pot slow cooker. Combine broth, tomatoes with juice, onions, apricots, garlic, cumin, cinnamon, ginger, coriander, red pepper and cilantro in medium bowl; pour over chicken.
  • Cover; cook on low 4 to 5 hours or until chicken i no longer pink in center. Transfer chicken to serving platter; cover to keep warm.
  • Combine cornstarch and water in small bowl; mix until smooth. Stir cornstarch mixture and beans into crock pot slow cooker. Cover; cook on High 15 minutes or until thickened. Pour sauce over chicken. Sprinkle with cilantro and toasted almonds. Sever with couscous or rice.

SLOW-COOKER CHICKPEA TAGINE



Slow-Cooker Chickpea Tagine image

While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried. Resist the urge to stir this dish too much, as it will break down the veggies. Add shredded cooked chicken in the last 10 minutes, or serve with grilled fish. -Raymond Wyatt, West St. Paul, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 4h20m

Yield 12 servings.

Number Of Ingredients 20

1 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
2 medium zucchini, cut into 1/2-inch pieces
1 medium sweet red pepper, coarsely chopped
1 medium onion, coarsely chopped
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
12 dried apricots, halved
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1 can (14.5 ounces) crushed tomatoes
2 to 3 teaspoons harissa chili paste
2 teaspoons honey
1/4 cup chopped fresh mint leaves
Plain Greek yogurt, optional
Optional: Additional olive oil, honey and fresh mint

Steps:

  • Place the first 6 ingredients in a 5- or 6-quart slow cooker., In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4-5 hours. Stir in mint. , If desired, top with yogurt, and additional mint, olive oil and honey to serve.

Nutrition Facts : Calories 127 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic exchanges

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From pinterest.ca


SLOW COOKER CHICKEN TAGINE WITH APRICOTS AND CHICKPEAS
Cook, stirring constantly, for 1 minute. Add broth and honey, scraping pan to loosen browned bits. Bring to a simmer. Carefully pour hot mixture into a 6-quart electric slow cooker. Stir in apricots, chickpeas and cinnamon sticks. Arrange chicken on top, browned side facing up. Cover and cook on LOW for 6 hours.
From panningtheglobe.com


SLOW COOKER MOROCCAN CHICKEN & OLIVE TAGINE - SKINNYTASTE
In a 4- to 6-quart slow cooker, combine the chicken, carrots, onion, prunes, olives, garlic, flour, paprika, cumin, cinnamon, ginger, chicken broth, salt and pepper. Stir to combine. Cover and cook on low for 6 hours. When ready to serve, sprinkle with and cilantro or nuts (optional) and serve with lemon wedges. Nutrition.
From skinnytaste.com


MOROCCAN CROCK POT TAJINE - GLUTEN FREE RECIPES
You can never have too many main course recipes, so give Moroccan Crock Pot Tajine a try. Watching your figure? This gluten free and dairy free recipe has 1212 calories, 66g of protein, and 86g of fat per serving. This recipe serves 4. This recipe covers 53% of your daily requirements of vitamins and minerals. A mixture of squash, onions ...
From fooddiez.com


MOROCCAN CHICKEN TAGINE RECIPE AND TIPS - HONEST FOOD TALKS
After cooking, you should always allow your traditional pot to cool naturally on the stove, or on a heat resistant mat. Don't place it on a cold counter or run cold water over it as you risk cracks developing. Similarly, don't put a cold tagine in a hot oven. Place it in the oven prior to switching it on, and let it come to cooking temperature ...
From honestfoodtalks.com


MOROCCAN CHICKEN TAGINE (DUTCH OVEN OR CROCK POT)
Instructions. Preheat oven to 375. In a Dutch oven, heat up 2 Tablespoons olive oil. Sauté onions and garlic for a few minutes until soft. Layer rest of tagine ingredients (except for herb blend) with parsley and cilantro on top. In a 2 cup measuring cup add 1 ½ cups water, 2 Tablespoons olive oil and the dried herbs. Mix well.
From mediterraneanliving.com


YLWX MOROCCAN ENAMELED TAGINE POT, CAST IRON TAJINE COOKING …
YLWX Moroccan Enameled Tagine Pot, Cast Iron Tajine Cooking Pot, Handmade Crock Pot, Induction Braiser Pot, Saucepan (Color : Green) : Amazon.ca: Home
From amazon.ca


MOROCCAN CHICKEN TAGINE INSTANT POT - MEDITERRANEAN LIVING
Instructions. Turn covered instant pot on saute while prepping the vegetables and chicken. Add olive oil and chicken to instant pot and saute chicken until no longer pink. Add rest of ingredients including sauce. Stir well. Cover and re-set instant pot to manual at 20 minutes.
From mediterraneanliving.com


CROCK POT CHICKEN TAGINE - MOROCCAN DELIGHT - THE GARDENING COOK
Place the chicken, carrots, onions, raisins and pear preserves (or apricots) in a 6 quart slow cooker. In a bowl, combine the broth, flour, tomato paste, lemon juice, and spices. Whisk well and pour over the mixture in the crock pot. Cover and cook on low for 8 hours or high for 5 hours. Serve the chicken tagine over the cooked couscous.
From thegardeningcook.com


HOW TO COOK IN A MOROCCAN TAGINE - THE SPRUCE EATS
Christine Benlafquih. Distribute some of the spice mixture over the meat and onions. You can use up to 2/3 of the mixture at this step, concentrating the seasoning on the onions so the spices will meld with the oil and liquids to make a rich, flavorful sauce. The reserved spices will be used to season the vegetables.
From thespruceeats.com


YLWX CAST IRON TAJINE COOKING POT, MOROCCAN ENAMELED TAGINE …
Moroccan Enameled Tagine Pot-High lid design, well sealed, can maintain the flavor, moisture and nutrition of the ingredients.-Suitable for all kinds of stoves, e.g. gas stove, electric ceramic stove, Infrared stove, induction cooker, etc.-Quality glaze, smooth surface, easy to clean, can withstand high temperature.
From amazon.ca


17 MOROCCAN TAGINE RECIPES YOU’LL LOVE - INSANELY GOOD
Chopped apricots are thrown into the mix to add a subtle sweetness to the stew. Together, the combination of tomatoes, spices, lemon, and apricots create a lovely balance of sweet, spicy, and savory flavors. 3. Lamb Tagine. Lamb pieces are marinated for 8 hours in a Moroccan spice blend.
From insanelygoodrecipes.com


CROCK POT CHICKEN TAGINE RECIPE - THE BLACK PEPPERCORN FOOD BLOG
Instructions. In a skillet, heat 2 tbsp of oil on medium high heat. Add the cubed chicken and allow the chicken to get a nice sear on each side, flipping every minute or so. This is not to cook the chicken right through, because it will continue to cook in the crock pot. Once the chicken is seared on each side scoop it out of the skillet and ...
From theblackpeppercorn.com


MOROCCAN TAGINE WITH FISH AND RICE | A SPICY PERSPECTIVE
Add the diced tomatoes, chickpeas, raisins, apricots, lemon zest and juice, and 1 ½ teaspoons salt to the rice. Mix well and spread evenly across the bottom of the pan. Then pour 1 ½ cups water over the top. Place the cover over the tagine and cook for 15-20 minutes. Do not lift the lid until the 15 minutes mark.
From aspicyperspective.com


SLOW COOKER MOROCCAN BEEF AND GREEN BEAN TAJINE - MAROCMAMA
In the bottom of a slow cooker add olive oil, onions, and garlic and turn heat on, leave for 10-15 minutes. Add meat and remaining ingredients (except for beans). Cook on low heat for 6-7 hours. 20 minutes before serving mix and add green beans to the slow cooker. Meat should be tender and falling off the bone, beans should also be tender.
From marocmama.com


CINNAMON SCENTED VEGETARIAN CROCK POT MOROCCAN TAGINE
1 tablespoon extra virgin olive oil, 1 large onion, 3 carrots, 2 tablespoon ras el hanout, ¼ cup tomato paste. Add the sweet potatoes, chickpeas (see notes), apricots, dates, ginger, garlic, cinnamon sticks, and 4 cups of water to your crock pot and stir well. Set your crock pot for 8 hours on low. 1 lb. sweet potatoes, 2 14-ounce cans of ...
From theendlessmeal.com


SLOW COOKER TURKEY TAGINE - EASY MOROCCAN INSPIRED SLOW COOKER …
Salt and pepper. 1 tb cornflour mixed with cold water, to a smooth paste. Slow Cooker Turkey Tagine – Easy Moroccan Inspired Slow Cooker Turkey Stew. Method. Place the turkey thigh in to the slow cooker pot. Scatter over the onions, dried fruit and cinnamon. In a jug, make up the hot chicken stock. Add to this all of the remaining ingredients.
From slowcookblog.com


YLWX MOROCCAN ENAMELED TAJINE COOKING POT, CAST IRON INDUCTION …
Cast Iron Induction Crock Braiser Pot, Slow Cooker-Suitable for all kinds of stoves, e.g. gas stove, electric ceramic stove, Infrared stove, induction cooker, etc.-High lid design, well sealed, can maintain the flavor, moisture and nutrition of the ingredients.-Quality glaze, smooth surface, easy to clean, can withstand high temperature. Material: Cast Iron + Ceramics Products …
From amazon.ca


MOROCCAN CHICKEN TAGINE WITH SWEET POTATOES AND RAISINS (SLOW …
2 pounds chicken breast, cut into bite-sized pieces. 1 cup raisins. 2 sweet potatoes, peeled and cut into bite-sized pieces. 2 red peppers, cut into large pieces. 2 onions, minced. 1-16 ounces can chickpeas, drained and rinsed. 1/2 cup extra virgin olive oil. 1 tbsp butter.
From mediterraneanliving.com


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