What To Cook In Tajine

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Tajine as a cooking vessel is not yet very popular in our kitchen, but if you dare to try to cook in it, your adventurous culinary flair will pay off deliciously. We have selected for you some authentic recipes in tajine.

Chicken with ginger, turmeric and olives

Necessary products: 1 kg. chicken legs and hips, salt and freshly ground black pepper, 1 tablespoon butter, 2 tablespoons olive oil, 1 onion - finely chopped, 1 tablespoon fresh ginger - chopped, 1/2 teaspoon turmeric, 1/2 teaspoon cinnamon, 3 cloves garlic - pressed, 1/4 cup wine, 1/4 cup chicken broth, 1 lemon jam - chopped, 1/2 cup lightly crushed olives - salted, 1/4 cup chopped fresh parsley, 3 tablespoons finely chopped fresh parsley, couscous for serving.

Method of preparation: Wash and allow the chicken to dry, then season well with salt and pepper. Heat the butter and olive oil over medium-high heat and fry the chicken on all sides. Add onion, ginger, turmeric, cinnamon and cook until onion is translucent - about 3 minutes. Season with salt and pepper and add the garlic. Stir for one minute. Increase the temperature and pour the wine, stirring gently. Add the broth and bring to a boil. Reduce heat, cover and simmer gently for 45 minutes, then remove chicken and set aside.

For the sauce: add lemon, olives, parsley and coriander and then return the chicken to the pan. Heat for another 5 minutes and serve over a couscous pan.

Necessary products for lemon jam

3 lemons, peeled, salt, 4 peppercorns, the juice of 1/2 lemon.

Method of preparation: Lemons, 2 to 3 tablespoons of salt, pepper and lemon juice put in a one-liter jar and pour water. Store in a refrigerated place for 3 weeks.

Aromatic lamb with carrots, saffron and garlic

Necessary products: 3 tablespoons olive oil, 1 kg. lamb - cut into 3-4 cm cubes, 2 teaspoons paprika, 1/4 tsp. turmeric, 1/2 teaspoon cumin, 1/4 teaspoon chili pepper, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/2 teaspoon ground cardamom, 1 teaspoon salt, 1/2 teaspoon teaspoon ginger - ground, 1 pinch of saffron, 3/4 teaspoon garlic powder, 3/4 teaspoon ground coriander, 2 medium onions - cut into 1 cm cubes, 5 carrots - peeled and cut into quarters, then cut into thin strips, 3 cloves garlic - minced, 1 tablespoon freshly grated ginger, peel of 1 lemon, 450 ml. homemade chicken broth, 1 tablespoon tomato paste, 1 tablespoon honey, 1 tablespoon cornstarch (optional).

Method of preparation: Pour the lamb cubes into a bowl and pour 2 tablespoons of olive oil over it. Set it aside. In a large sealable bag, pour it along with paprika, turmeric, cumin, cayenne pepper, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder and coriander. Mix well. Leave the lamb in the refrigerator for at least 8 hours, preferably overnight. Heat 1 tablespoon olive oil in a deep saucepan over medium-high heat.

Add 1/3 of the lamb and fry until well browned. Pour the lamb pieces into a plate and repeat the frying with the rest of the lamb. Add onions and carrots to the pan and cook for 5 minutes. Add fresh garlic and ginger and continue cooking for another 5 minutes. Return the already fried lamb to the pan and mix well. Add the lemon shavings, chicken broth, tomato paste and honey.

Bring to the boil, then reduce the heat to a lower temperature, cover and simmer for 1 and 1/2 to 2 hours, stirring occasionally, until the meat is tender. If the consistency of the tajine dish is too thin, you can thicken it with a mixture of cornstarch and water during the last 5 minutes of the cooking process. The recipe can be prepared in the original dish tajine.

Chicken legs with potatoes, olives and yogurt

Necessary products: 500 g potatoes - cut in half, then into pieces 5 cm thick, salt and freshly ground black pepper, 1 onion - cut into pieces, 4 whole chicken legs - without skin, 1 tablespoon vegetable oil, 1 lemon, 2 thick cloves garlic - crushed, 1 tablespoon spice mix Ras el Hanut, 400 ml. chicken broth (or a mixture of white wine and broth), 85 g of green olives in olive oil, 2 tsp. pure honey, a handful of fresh parsley, yogurt

Method of preparation: Pour the potatoes and onions over low heat and season with salt and freshly ground black pepper. Season the chicken generously. Heat oil in a large skillet and fry the chicken until golden brown, about five minutes on each side. Place it over the vegetables. Meanwhile, grate the rind of one lemon, cut into four thin slices of lemon, then squeeze the juice from the rest of the fruit.

Add the lemon zest, garlic and Ras el Hanut spice to the chicken fat and juices, fry for a minute, then pour in the lemon juice and broth. Bring to a boil, then pour the mixture over the chicken. Place the lemon slices, olives and a tablespoon of olive oil from their jar on top, then cover with a lid and simmer on low heat for six hours until the chicken is tender and juicy. Serve sprinkled with honey. Season with finely chopped parsley and spread on the chicken. Place yogurt on the side of the plate.

Chicken-tajine with prunes, apricots and roasted almonds

Necessary products: 2 medium onions - finely chopped, 3-4 cloves garlic - finely chopped, a few sprigs of fresh coriander - finely chopped, ½ a bunch of fresh parsley - finely chopped, 4 tablespoons olive oil, ½ lemon - juice, salt and freshly ground black pepper, 2 tsp ground ginger, 5 tsp. cinnamon, ½ tsp. turmeric, 10 chicken legs - without skin, rinsed under running cold water and dried, a pinch of saffron, 1 cube of chicken broth, 500 g of prunes, 6 tablespoons of sugar, 500 g of dried apricots, 250 g of blanched almonds, peeled and toasted.

Method of preparation: In a large bowl, mix half the onion, half the garlic, 1/2 the coriander and half the parsley. Add 2 tablespoons olive oil, lemon juice, 1 teaspoon ginger, 1 teaspoon cinnamon and turmeric and season with salt and freshly ground black pepper. Rub the chicken legs with the mixture on all sides.

Cover the bowl with foil and leave to marinate for 2-3 hours or overnight in the refrigerator. Preheat oven to 180 degrees. Heat 1 tablespoon olive oil in a pan. Fry the chicken on both sides until lightly browned and set aside. Put the remaining olive oil, onion, garlic and 1 teaspoon of ginger in a bowl. Stir the mixture and place the chicken on top. Heat the saffron in a dry pan and sprinkle over the chicken. Add freshly ground black pepper and 2 teaspoons of cinnamon to the chicken and pour a little water. Break the broth cube in the water and sprinkle with the remaining parsley and coriander. Bake in the oven with a lid for about 1 hour.

In a saucepan, fill the prunes with water and bring to a boil. Add half the sugar and 1 teaspoon of cinnamon. Reduce heat and simmer prunes until caramelized. In another saucepan, fill the apricots with water and bring to a boil. Add the rest of the sugar and the rest of the cinnamon. Reduce the heat and let the apricots simmer until caramelized. Check the weight regularly, making sure the sauce has not evaporated. Serve the tajine dish with caramelized prunes and apricots and toasted almonds.

Chicken breast with Ras el Hanut, saffron and olives

Necessary products: 125 g of green olives, 100 ml. olive oil, 1 large onion - finely chopped, 4 chicken breasts, 2 cloves garlic - finely chopped, 1 tsp. spice Ras el Hanut, a little saffron, 1 teaspoon ground ginger, 1 tsp. freshly ground black pepper, a large lemon - peeled and chopped, 3 tsp chopped fresh coriander, 1 teaspoon chopped parsley, vegetables for garnish.

Method of preparation: Add the olives to a bowl of boiling water. Boil them for 30 seconds, then dry them and pour them under running cold water. The procedure is repeated two more times, using clean water each time.

Heat the olive oil in a saucepan. Add the onion. Fry lightly, stirring often, until the onion is soft. Add the chicken breasts and fry for a minute or two. Add garlic, Ras el Hanut, saffron, ginger and black pepper. Fry for 2-3 minutes until golden. Add the preserved lemon, coriander, parsley and blanched olives. Pour enough water to cover the chicken, then bring to a boil. Reduce heat, cover and simmer on low heat for about 35 minutes.