Tagine: Spicy Stews from Morocco

By Ghillie Basan

These hearty foodstuff, flavoured with spices and fruit, are served from a chic, particularly designed cooking vessel, also known as a tagine. In Ghillie Basan’s selection of fragrant recipes you will discover many of the best-loved classics of the Moroccan kitchen, akin to the luxurious lamb tagine with prunes, apricots and almonds, and the tangy fowl tagine with eco-friendly olives and lemon. additionally integrated are much less conventional yet both scrumptious recipes for pork and fish. Vegetarians, too, have a pleasant and sundry selection. each recipe comprises feedback for accompaniments and aspect dishes.

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5964--dc22 2007012710 eISBN: 978 1 84975 319 7 ISBN-10: 1 84597 479 four ISBN-13: 978 1 84597 479 four fashion designer Liz Sephton Editor Ann Baggaley creation Gemma Moules Publishing Director Alison Starling foodstuff Stylists Bridget Sargeson, Lucy McKelvie Assistant nutrients Stylist Stella Sargeson Stylist Helen Trent Assistant Stylist Isolde Summerscale Assistant Photographer Nat Davies Indexer Hilary chicken notice All spoon measurements are point until differently said. contents the key of tagines conventional lamb tagines red meat, kefta, and sausage tagines poultry and duck tagines fish and shellfish tagines vegetable tagines accompaniments index the key of Tagines The vintage dish from the sector of North Africa often called the Maghreb—Morocco, Tunisia, and Algeria—a tagine is a glorified stew invaluable of poetry.

Chook tagine with preserved lemon, eco-friendly olives, and thyme 8–10 fowl thighs or four entire legs 1 tablespoon olive oil with a pat of butter 2 preserved lemons, reduce into strips 6 oz. cracked eco-friendly olives 1–2 teaspoons dried thyme or oregano FOR THE MARINADE: 1 onion, grated three garlic cloves, overwhelmed a 1-inch piece of unpolluted ginger, peeled and grated a small bunch of cilantro, finely chopped a pinch of saffron threads freshly squeezed juice of one lemon 1 teaspoon coarse sea salt 3–4 tablespoons olive oil sea salt and freshly flooring black pepper SERVES four In a bowl, combine jointly all of the constituents for the marinade.

Stir within the harissa and pour in 1¼ cups of the reserved cooking liquor. carry the liquid to a boil and proceed to boil for 2–3 mins, decrease the warmth, and stir within the cream. Simmer lightly for approximately five mins to permit the flavors mingle, season to style with salt and plenty of black pepper, and stir within the mussels and shrimp. Toss in half the cilantro, conceal with a lid, and prepare dinner lightly for approximately five mins. Sprinkle the rest cilantro excessive and serve instantly. VEGETABLE TAGINES huge adequate for a major meal, served with couscous (see web page 60) and yogurt, vegetable tagines additionally make stable aspect dishes for grilled or roasted meats or different tagines.

Convey the water to a boil, decrease the warmth, and simmer for approximately forty five mins or until eventually the chickpeas are gentle yet nonetheless have a chew to them. Drain them and refresh less than chilly working water. eliminate any free skins. warmth the olive oil in a tagine or heavy-based casserole dish. Stir within the onions and garlic and sauté until eventually they start to paint. upload the chorizo, bay leaves, and thyme and sauté till simply brown. Toss within the chickpeas, upload the paprika, and canopy with a lid. prepare dinner lightly for 10–15 mins, to permit the flavors to mingle.

For a fiery flavor, the grains are rubbed with harissa (see web page 9). 350 g couscous, rinsed and tired � teaspoon sea salt four hundred ml hot water 2 tablespoons sunflower or olive oil 25 g butter, damaged into little items SERVES four Preheat the oven to 180°C (350°F) fuel four. Tip the couscous into an oven-proof dish. Stir the salt into the water and pour it over the couscous. depart the couscous to soak up the water for approximately 10 mins. utilizing your arms, rub the oil into the grains to wreck up the lumps and air them.

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