When someone says 'hearty', you tend to think of a nice, home-cooked meal, maybe a stew or roast beef. I think of a spicy, Moroccan Tagine. (aka a spicy Moroccan stew.
The flavours of Moroccan are loved worldwide and have such warmth and a perfect balance of spiciness and sweetness. If you are not the greatest fan of north African food, go easy on the dried fruits and spices such as Cinnamon and cumin - although i think this is a crime to substitute the best parts.
tagine; tajine
Any of various Moroccan stews featuring meat or poultry gently simmered with vegetables, olives, preserved lemons, garlic and spices like cumin, ginger, pepper, saffron and turmeric. Tagines are often served with COUSCOUS.
Definition: A tagine is like a casserole dish used in north African cooking, most commonly in Morocco. It consists of two pieces - a plate like bottom and a conical shaped lid. The bottom doubles as a serving dish, which comes in handy for nomads. The conical lid serves as a great method of cooking; all the flavours and juices that rise during the cooking process get caught in the conical tip and drip back down onto the food. This is great for roasts!
If you have a Tagine at hand, use it, if not, that's okay, use a pot on a low heat or casserole dish in the oven. My Tagine(above) unfortunately can only be used in the oven, but the real deal is used on fires, gas, hob, anything hot i guess.
Ingredients:
Pack of mixed chicken pieces
Salt and Pepper
Pinch of Cumin & Turmeric & Cinnamon
Coriander (leaves and ground)
Cup of white wine, or stock
Tin of chopped tomatoes
1 onion
Half a red, green and yellow pepper
Handful of mushrooms
1 or 2 chillies
Nob of ginger
Clove of garlic
oil
Handful of prunes or dried apricots
Handful of chickpeas - optional
Preparation:
Skin chicken if required. Spice the chicken pieces with salt, pepper, cumin, Cinnamon, coriander and turmeric. Fry chicken in pan and lightly brown. Remove and add to tagine.
Into the tagine (or stew pot), add everything; tomatoes with juice, onions, stock or wine, apricots/prunes, garlic, ginger, coriander leaves (keep half), peppers, mushrooms, chillies and chickpeas (optional).
Pop in a low heat oven or on a low heat stove and wait 4 - 5 hours or until chicken is very tender - the longer the better.
Cook couscous or rice (or mash)
Serve with couscous or rice and sprinkle some fresh coriander leaves over the top (in my picture i also added some finely chopped jalapenos for that extra kick). Serve and enjoy!
Ingredients:
Pack of mixed chicken pieces
Salt and Pepper
Pinch of Cumin & Turmeric & Cinnamon
Coriander (leaves and ground)
Cup of white wine, or stock
Tin of chopped tomatoes
1 onion
Half a red, green and yellow pepper
Handful of mushrooms
1 or 2 chillies
Nob of ginger
Clove of garlic
oil
Handful of prunes or dried apricots
Handful of chickpeas - optional
Preparation:
Skin chicken if required. Spice the chicken pieces with salt, pepper, cumin, Cinnamon, coriander and turmeric. Fry chicken in pan and lightly brown. Remove and add to tagine.
Into the tagine (or stew pot), add everything; tomatoes with juice, onions, stock or wine, apricots/prunes, garlic, ginger, coriander leaves (keep half), peppers, mushrooms, chillies and chickpeas (optional).
Pop in a low heat oven or on a low heat stove and wait 4 - 5 hours or until chicken is very tender - the longer the better.
Cook couscous or rice (or mash)
Serve with couscous or rice and sprinkle some fresh coriander leaves over the top (in my picture i also added some finely chopped jalapenos for that extra kick). Serve and enjoy!
1 comment:
Good post.
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