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.
DANIEL BOULUD'S CHICKEN TAGINE
This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud's sophisticated Mediterranean French restaurant in New York. It is a dish steeped in the flavors of North Africa, but also of France. Chicken serves as the protein, bathed in a blend of North African spices - cinnamon and coriander, turmeric, ginger powder and cardamom - combined with tomatoes, saffron and a little stock. Preserved lemons and olives added at the end provide bite. Tagines are often cooked with root vegetables and dried fruits. Boulud, who famously grew up on a farm, in Lyon, uses cauliflower. ''It is maybe a little more French approach to the tagine,'' he said. Blanching the cauliflower and tomatoes before cooking them may cause some cooks to blanch themselves. But the effort is worth it.
Provided by Sam Sifton
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Combine the spices in a dry sauté pan set over low heat, and toast them gently until they release their fragrance, 2 minutes or so. Transfer to a bowl, and allow to cool.
- Preheat oven to 350. Season the chicken thighs with the salt, pepper and 2 tablespoons of the spice mix, along with 2 tablespoons of the olive oil.
- Bring a large pot of salted water to a boil over high heat, and set a large bowl of ice water to the side. Core the tomatoes, and score an X on their bottoms. Boil the cauliflower florets in the water for 3 minutes, then submerge them in the ice water. Boil the tomatoes for 20 seconds, and chill them in the ice water as well. Remove the cauliflower when it is cold, and pat the florets dry. Peel the skin off the tomatoes, then cut them into quarters lengthwise. Trim away the seeds to make petals.
- Heat the remaining olive oil in a large sauté pan set over medium heat, and sear the chicken in batches, starting skin-side down, until the thighs are browned. Remove the chicken to a large Dutch oven or tagine pot. Remove all but two tablespoons of the fat in pan, then return it to the heat, and brown the cauliflower and add to the chicken.
- Reduce heat below the pan, and add the onion, garlic, ginger and saffron. Cook, stirring, until the onions are translucent, approximately 5 minutes. Add tomato paste and chicken stock, and simmer until reduced by 1/3.
- Pour sauce over the chicken and cauliflower, cover the pot and transfer to oven for 20 minutes. Remove, stir in the tomatoes, preserved lemon and olives, then cover the pot again and cook for an additional 20 minutes or until the chicken is cooked through. Serve the chicken in the pot, garnished with the cilantro leaves, with couscous. Reserve remaining spice mix for the next batch or another use. It keeps well in a sealed container.
Nutrition Facts : @context http, Calories 1036, UnsaturatedFat 52 grams, Carbohydrate 35 grams, Fat 76 grams, Fiber 12 grams, Protein 59 grams, SaturatedFat 18 grams, Sodium 1695 milligrams, Sugar 9 grams, TransFat 0 grams
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
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Cuisine AfricanTotal Time 1 hrCategory Main Dish, Soup/Stew/ChiliCalories 256 per serving
- Heat oil in Dutch oven or large saucepan over medium-high heat. Add onion; cook 3 minutes or until tender, stirring occasionally. Add carrots and parsnips; cook 5 minutes or until crisp-tender. Stir in garlic and ras el hanout seasoning; cook 1 minute or until fragrant.
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