FRUITY TURKEY TAGINE
Freshen up Christmas leftovers of turkey, carrots and parsnips with ras el hanout in this sweet and spicy Moroccan stew
Provided by Emily Kydd
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 16
Steps:
- Heat the oil in a large saucepan, add the onion and cook gently for 8 mins or until softened. Add the carrots and parsnips, and cook for 8 mins until starting to soften and brown a little. Stir in the garlic and ras el hanout, and cook for a further 30 secs. Tip in the stock, tomatoes, chickpeas, dried fruit and 150ml water. Season, bring to a simmer and cook for 25-30 mins until the vegetables are tender.
- Add the turkey and simmer for 5 mins to warm through. Stir in the honey, then scatter over the coriander and almonds just before serving with couscous and Greek yogurt.
Nutrition Facts : Calories 343 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 0.7 milligram of sodium
MOROCCAN TURKEY TAGINE
Make and share this Moroccan Turkey Tagine recipe from Food.com.
Provided by Broke Guy
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Keep the vegetables chunky and about the same size so they'll be done at the same time.
- In a dry, small Dutch oven over medium heat, toast the saffron for 1 minute or until fragrant.
- Stir in the turmeric, cinnamon stick, chile and stock. Bring to a boil over high heat. Reduce the heat, cover and simmer for 10 minutes.
- Add the onion, carrots, parsnips, and squash. Continue simmering, covered (10 minutes). Add the zucchini and tomatoes, cover and simmer until all the vegetables are just tender, about another 5 minutes (you may need to raise the heat to return the broth to a simmer).
- When the vegetables are tender, stir in the chickpeas, 1/2 tsp salt, the turkey, raisins and cilantro. Remove the pot from the heat and let sit covered until the couscous has been made. Adjust the seasonings if needed.
- In a medium saucepan over high heat, bring 1 3/4 cups water to a boil, along with 1 tsp salt and 1 tbsp butter.
- Stir in the couscous, cover tightly, remove from the heat and let sit for 5 minutes.
- Cut the remaining 1 tbsp butter into small pieces and scatter them over the couscous. Cover and let sit for 3 minutes. Fluff with a fork.
- To serve, mound a large spoonful of the couscous into a shallow soup bowl and ladle the turkey, vegetables and broth over it. Serve with the harissa or sambal oelek on the side.
HOW TO MAKE TAGINE
Provided by Melissa Clark
Number Of Ingredients 0
Steps:
- Tagine isn't part of the codified French cuisine, nor is it something you'll find at traditional French restaurants, either in France or abroad.But given the estimated five million people of North African descent who live in France, and the excellence of the dish - soft chunks of meat, vegetables or a combination, deeply scented with spices and often lightly sweetened with fruit - it is no surprise that tagine has taken hold. A centerpiece of the chicest dinner parties, the dish exemplifies a modern wave of French home cooking, one that is exploring a host of diverse influences beyond the country's usual repertoire. Perhaps one reason the tagine has taken hold in France is that the dish is very similar to a French ragout, a slowly simmered stew of meat and vegetables. But while a ragout nearly always calls for a significant amount of wine (and often broth), to help braise the meat, a tagine needs very little additional liquid. This is because of the pot - also called a tagine - used to prepare the dish. With its tightfitting, cone-shaped lid, a tagine steams the stew as it cooks, catching the rising, aromatic vapor and allowing it to drip back over the ingredients, thereby bathing them in their own juices. (A Dutch oven with a tightfitting lid will accomplish nearly the same thing.)The intensity of the spicing also sets the tagine apart from a ragout, which tends to use aromatics rather than ground spices for flavor. But a heady mix of spices, called ras el hanout, is at the heart of a good tagine. In North Africa, each cook traditionally makes his or her own often highly complex spice blend. In our tagine recipe, we use a very simple mixture of spices that are easy to find.Cooks preparing a tagine usually strive for a balance of sweet and savory. That is why you see spices like ginger, cinnamon or clove used to bring out the sweetness of the meat, alongside braised fruit (apricots, prunes or raisins) and savory seasonings (parsley, pepper or saffron). The dish is usually served with flatbread for dipping in the complex and fragrant sauce.
- The tagine is a Moroccan dish, though it is common throughout the North African region known as the Maghreb, which also includes Algeria and Tunisia. The earliest versions, recorded in the 10th century, represent the intersection of two cultures: those of the native Berbers and of the Muslim Arabs of the conquest. When the spices of the Middle East met the stews of the indigenous Berber cuisine, the tagine was born.Those spices and tastes had entered Middle Eastern cuisine with the spread of Islam across the broader region, which absorbed the flavors of its expanding territories. In the seventh century, as the capital of the Muslim Caliphate moved from Mecca to Damascus, Muslims met Greeks and Romans, Egyptians, Persians and Franks across the Arabian desert. Cinnamon and cardamom were added to the pantry. In the eighth century, the capital moved again, this time to Baghdad, and by the ninth century, the cuisine had become saturated with spices and full of elaborate and highly embellished dishes. It was common among the wealthy to use at least two dozen different spices and half a dozen herbs in one dish, not to mention dried fruit, nuts, honey, flowers and perfumed essences, like orange blossom water.Those ingredients gradually found their way to the Maghreb, heavily influencing the local cuisine, including what would become the tagine. Although contemporary North African cooking is somewhat stripped down from its ornate past, many of those perfumed, spiced and honeyed flavors remain.Food from the Maghreb first surfaced in France in the mid-19th century, after France conquered Algeria in 1830, later annexing Tunisia and Morocco. French domination of the region lasted until 1955, when Morocco gained independence, followed by Tunisia in 1956 and Algeria in 1962.The cuisine truly gained a foothold in France during the immigration surge of the 1970s, when the French government admitted large numbers of North Africans, who settled in subsidized housing in banlieues (suburbs). Restaurants serving tagines and couscous started popping up in and around large cities in France, particularly Paris and Marseille. And the spicy lamb sausages called merguez were turned into a street food snack, stuffed into a baguette and topped with French fries (known as merguez frites).As the French developed a taste for North African food (which is called cuisine Maghrébin), chefs and cookbook authors began translating the recipes, and cooks flocked to the kitchen.Above, a man holding up a tagine at a Moroccan pottery stall in 1933.
- Tagine or Dutch oven A tagine is the traditional clay cooking vessel for the dish; it has a base that is wider than its tall, cone-shape top. But you don't need a tagine to make this recipe. Use a Dutch oven or another lidded pot instead, as long as the lid fits tightly. If it doesn't, cover the pot with foil before placing the lid on top.Tongs A tagine, like most braises, starts with the browning of the meat. A good pair of tongs will help you maneuver the lamb as you sear it in the pot.Small skillet Sliced almonds, which are used in the topping, will toast quickly and evenly in a small skillet. Choose a heavy-duty one so you won't get a hot spot, which could burn the nuts.Wirecutter, a product recommendations website owned by The New York Times Company, has a guide to the best Dutch ovens and nonstick pans.
- Although you can make tagine with any meat, fish or vegetable, lamb adds heady flavor to this complex stew. Here, dried apricots, cinnamon, nutmeg and almonds provide sweetness, while saffron, turmeric, tomato paste and herbs make it deeply savory. The result is a stunning centerpiece of a dish, one that begs to be piled onto your most beautiful platter before serving.
- The gorgeous aromas and flavors of a tagine are what set it apart from all other stews. Choose and use your spices with care, and take time to fully brown the meat.• Fresh spices are integral to getting an intensely flavored sauce. To tell if your spices are fresh, smell them. Empty a bit into the palm of your hand; if it isn't noticeably fragrant, then it won't add noticeable flavor to the tagine. If you are pressed for time and have only stale spices, add a little more than what the recipe calls for.• It is often more economical to shop at a spice retailer. They tend to grind the spices more frequently on site, which means that they are not only fresher when you buy them, will also last longer in your pantry.• Some recipes use ras el hanout, a North African spice mix that contains black pepper, cardamom, cinnamon, clove, coriander, cumin, mace, paprika and turmeric, among other spices. Each mix is different and contains up to 30 different spices. Here, we make our own simplified version. Do not substitute another ras el hanout blend for our mixture; each blend is unique and can be quite different, so it may not work well in this recipe. (Most Moroccan cookbooks give their own instructions for ras el hanout, and then tailor their recipes to it.) Toasting the spices adds yet another layer of flavor.• Both ground cinnamon and cinnamon sticks are used in our recipe. They have slightly different flavors and work together for a more nuanced cinnamon taste in both the meat and the sauce. • The contrast of sweet and savory is a hallmark of North African cuisine. Tagine recipes commonly include some kind of dried fruit to supply that sweetness. Here, we use apricots, which are tart as well as sweet. Raisins, prunes and dates are other options.• Taking a moment to cook the tomato paste in oil before adding liquid caramelizes the paste, enriching its flavor. It also rids the tomato paste of any metallic taste, which can be a problem with canned paste.• Adding half the herbs at the beginning of cooking and half at the end gives the tagine both depth of flavor and a pop of freshness.• Personalize this recipe to suit your tastes. Use bone-in beef instead of lamb for a less gamy and slightly sweeter flavor. (Beef can have more fat, so make the tagine a day ahead, chill it, then remove excess fat from the surface.) Swap in raisins, prunes or dates for the apricots. Chunks or slices of winter squash lend a delicate, velvety sweetness; add them during the last 45 minutes of cooking, along with a few tablespoons of water if the pot looks dry.• Bone-in lamb gives this tagine a rich sauce, thanks to the marrow content of the bones, along with plenty of soft, succulent meat. Lamb neck, if you can get it, is particularly juicy.• Salting the lamb ahead of time helps the seasoning penetrate the meat, flavoring it thoroughly. While even an hour makes a difference, if you have time, you can salt the meat up to 24 hours ahead.• Browning the meat gives the sauce a deeper flavor. Take your time doing this. Let each piece brown fully on all sides, and use tongs to hold up the meat if necessary, to brown the irregularly shaped pieces.• Tagines are generally served with flatbread for dipping in all the lovely sauce. You can use any type of flatbread - pita bread works nicely - served either at room temperature or warmed up so it is pliable. If you warm the bread, keep it wrapped in a clean cloth so it retains the heat.• You can also serve your tagine with couscous, either on the side or spread in a shallow platter with the tagine poured on top. Polenta is another good, though unorthodox, option.
- There are countless tagine variations, with cooks personalizing the recipe to suit their tastes. Feel free to come up with your own combinations. Use beef instead of lamb for a less gamy and slightly sweeter flavor. Choose bone-in cuts such as shanks or short ribs. Beef can have a higher fat content than lamb, so if you do make the substitution, cook the tagine the day before serving, then scoop off the fat from the surface before reheating.You can use any dried fruit here instead of apricots. Sweet jammy dates are a more intensely sugary substitute, and they are highly traditional. Golden raisins are a more tart option. Figs, prunes and dark raisins can also be used.Feel free to add vegetables to the tagine if you like. Chunks or slices of winter squash, either peeled or not, lend a delicate, velvety sweetness. Other options include eggplant, zucchini and tomatoes. Add them to the pot during the last 45 minutes of cooking, along with a few tablespoons of water if the pot looks dry when you put them in.
- Photography Food styling: Alison Attenborough. Prop styling: Beverley Hyde. Additional photography: Karsten Moran for The New York Times. Additional styling: Jade Zimmerman. Video Food styling: Chris Barsch and Jade Zimmerman. Art direction: Alex Brannian. Prop styling: Catherine Pearson. Director of photography: James Herron. Camera operators: Tim Wu and Zack Sainz. Editing: Will Lloyd and Adam Saewitz. Additional editing: Meg Felling.
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TURKEY TAGINE BIN YOUSSEF
In Morocco, the family gathers around this communal dish and tears off pieces of bread to scoop up bites of the stew. This recipe is named for the family I lived with in Fez. Be sure to use a skillet with a convex lid! Serve with lots of soft pitas. Be careful not to burn your fingers!
Provided by Kat
Categories Soups, Stews and Chili Recipes Stews
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Combine paprika, cumin, salt, and pepper in a small bowl to make spice mix.
- Spread 1/2 of the onion slices in the bottom of a 10-inch skillet. Arrange potato slices in one layer on top, overlapping if needed. Repeat with carrots, zucchini, bell pepper, and tomatoes. Sprinkle garlic over tomatoes. Place turkey chunks on top, taking care to space them evenly over the whole dish. Sprinkle spice mix over turkey, top with remaining onion slices, and drizzle vegetable oil on top.
- Cover skillet and cook over medium-low heat until turkey is no longer pink in the center and the top layer of onion slices is soft and translucent, about 40 minutes. Remove lid and let stand for 10 minutes. Drizzle with olive oil just before serving.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 32 g, Cholesterol 61.4 mg, Fat 11.6 g, Fiber 6.6 g, Protein 27.1 g, SaturatedFat 1.9 g, Sodium 661.6 mg, Sugar 8.3 g
MOROCCAN LAMB TAGINE
One of my favorite winter dinners is a warm, satisfying bowl of stew. And I'm not alone; if you think about it, each nationality has its own version of meat and vegetables simmered in one big pot, whether it's classic Irish beef stew or French beef bourguignonne or Texas chili. One night I came across a recipe for Moroccan lamb tagine in, of all places, an Australian cookbook called Bills Sydney Food. I was feeling adventurous and decided to play around with my own version of it using lamb shanks, Yukon Gold potatoes, sweet potatoes, butternut squash and lots of Eastern spices. I can't think of a more delicious, comforting dinner to serve to family or friends on a cold night. And the best part is that you can make the entire pot a day ahead of time, refrigerate it and just reheat it slowly on top of the stove. All you'll need to make that night is some couscous!
Provided by Ina Garten
Time 3h45m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.
- Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.
JENNY'S TURKEY TAGINE
This recipe is a mix of several others. I used this recipe to experiment my new tajine--it turned out fantastic. I hope you enjoy it as much as my friends and I did.
Provided by jenny butt
Categories One Dish Meal
Time 1h20m
Yield 4-6 serves, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Remove skin from turkey, place in a bowl.
- Mix seasoning mix with 1/4 cup stock & pour over turkey.
- Refrigerate for several hours or overnight.
- Put all ingredients into a tagine, pour stock into tagine.
- Put onto stove top on low.
- Meal is done when meat comes away from bone.
- Serve, eat and enjoy.
Nutrition Facts : Calories 169.8, Fat 3.9, SaturatedFat 0.7, Cholesterol 3.6, Sodium 383.8, Carbohydrate 30.2, Fiber 5.8, Sugar 13.3, Protein 6.9
LAMB TAGINE
The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside. Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce. Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saffron, turmeric, tomato paste and a bright garnish of scallions, herbs and lemon juice make it deeply savory. If you have a tagine, the pot, feel free to use it here. Otherwise, a Dutch oven or a different large pot with a tightfitting lid will work well. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 4h
Yield 8 servings
Number Of Ingredients 21
Steps:
- In a large bowl, combine lamb and 2 teaspoons salt. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
- In a small pot, bring stock to a boil. Remove from heat, add apricots, and let sit at least 15 minutes.
- Heat oven to 325 degrees. In a tagine, Dutch oven or heavy-bottomed pot with a tightfitting lid, warm 2 tablespoons oil over medium heat until hot. Working in batches, add lamb to pot, leaving room around each piece (this will help them brown). Cook until well browned on all sides, about 10 minutes. Transfer pieces to a plate as they brown.
- Drain fat, if necessary, leaving just enough to coat the bottom of the pot. Add onions and 1/4 teaspoon salt, and cook until soft, about 8 minutes. Add tomato paste, ginger, 1 cinnamon stick and the spices, and cook until fragrant, about 2 minutes. Add lamb and any juices on the plate, the apricots and stock, and half the cilantro. Cover pot with foil and then its lid, and cook in oven for 2 1/2 to 3 hours, or until lamb is tender, turning it occasionally. (If using a tagine, you don't need to use foil.) Taste and adjust seasonings, if necessary.
- Meanwhile, in a small skillet, heat butter and 1 cinnamon stick over medium heat. Add almonds and 1/4 teaspoon salt, and cook until golden brown, 5 to 7 minutes. Discard cinnamon stick.
- To serve, transfer lamb and juices to a serving platter. Top with toasted almonds and any butter left in the small skillet, scallions, parsley and remaining cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous, if desired.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 26 grams, Carbohydrate 19 grams, Fat 49 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 19 grams, Sodium 691 milligrams, Sugar 12 grams, TransFat 0 grams
TURKEY HAM TAGINE
Make and share this Turkey Ham Tagine recipe from Food.com.
Provided by ChipotleChick
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine the turkey ham, curry, cinnamon, and ginger in a bowl and toss to coat.
- Heat oil in a dutch oven over medium.
- Add the garlic and cook until fragrant, stirring.
- Add turkey ham and cook until lightly browned.
- Add the beef broth, scraping up browned bits as you stir.
- Bring to a boil, and add sweet potato, onion, prunes, and lemon zest.
- Cover, reduce heat, and simmer so minutes.
- Stir and simmer another 10 minutes.
- To make couscous, boil water in a saucepan.
- Remove from heat and add the couscous, coriander, turmeric, and almonds.
- Cover and set aside 5 minutes.
- Stir in cilantro.
- Spoon couscous onto platter, make a well and pour in the tagine.
Nutrition Facts : Calories 300.9, Fat 8, SaturatedFat 2, Cholesterol 81.7, Sodium 1288, Carbohydrate 37, Fiber 5.3, Sugar 18.3, Protein 22.5
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