[ENG] Berber Vegetable Tagine / طاجين بالخضر - CookingWithAlia - Episode 442
Let's continue the La Maison Arabe ( dada series this Berber Vegetable Tagine, a staple dish in Moroccan cuisine!
WRITTEN RECIPE:
INGREDIENTS:
Vegetables
½ onion
1 medium red-ripe tomato
1 small carrot
1 small turnip
1 small zucchini
1 small potato
½ red bell pepper
100 grams (3.5 oz.) green beans
2 small cauliflower florets
A handful of green peas, shelled
Marinade
1 teaspoon paprika
1 teaspoon ground ginger
½ teaspoon ground turmeric
¼ teaspoon ground cumin
Salt and pepper, to taste
1 tablespoon finely chopped flat-leaf parsley
1 garlic clove, crushed
1 tablespoon vegetable oil
1 tablespoon olive oil
4 tablespoons water
RECIPE:
1- Prepare the vegetables:
- Onion: finely chop
- Tomato: peel, seed, and finely chop
- Carrot: peel, cut in half, slice each half lengthwise, remove and discard the core, then slice each quarter into medium strips
- Turnip: peel, slice in half lengthwise, then slice into medium strips
- Potato: peel and cut into quarters
- Zucchini: trim ends and cut into quarters
- Red bell pepper: trim ends, seed, and slice into medium strips
- Green beans: trim ends and cut into medium strips
2- To make the spice marinade, combine all the marinade ingredients in a bowl and mix well.
3- Place the chopped onion and tomato in the tagine plate. Add 2 tablespoons of the spice marinade, mix, cover the tagine and cook on medium heat for 5 minutes until the onion and tomato melt into a thick sauce.
4- Nicely display the vegetables in the tagine, starting with the vegetables that take the longest to cook (carrot, turnip, potato) then leaving at the top the ones that take less time to cook (zucchini, cauliflower, red bell pepper, green beans, and green peas).
5- Pour the spice marinade all over the vegetables.
6- Cover the tagine and cook on medium heat for 45 minutes. From time to time check on the vegetables to make sure that there is enough liquid in the tagine. Add water if necessary, but only small amounts at a time. Also, occasionally, take some of the sauce in the tagine and baste it over the vegetables so that those placed on top absorb the marinade flavors.
7- Serve hot with crusty bread.
* If you'd like to watch a Dada (traditional Moroccan cook) make this dish, check out this video:
Moroccan Lamb With Potato & Raisins | Gordon Ramsay
This super simple Moroccan lamb dish is the perfect main that will surely impress any guest.
#GordonRamsay #Cooking
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Quince and Okra Chicken Tagine / طاجين البامية و السفرجل - Episode 944
RECIPE:
INGREDIENTS:
For the quince
1kg (2 pounds) quince
500ml (2 cups) water
2 tbsp lemon juice, divided
For the tagine
250g (1/2 pound) okra
2 tbsp olive oil
600g (1.3 pounds) chicken
1 yellow onion, diced
3 garlic cloves, grated
1 tomato, grated
1 tsp salt
1 tsp ginger
1/2 tsp turmeric
1/2 tsp pepper
1 tbsp paprika
500ml (2 cups) water
1 tbsp chopped parsley
1 tbsp chopped cilantro
For decoration
Parsley, chopped
DIRECTIONS:
Step 1: Preparing the quince
1- Wash the quince, then remove its core and seeds. Cut the quince into 4 pieces, then place it in a large bowl filled with water and 1 tablespoon of lemon juice to prevent oxidation.
2- Drain the quince, then place it in a large pot. Add the water and remaining tablespoon of lemon juice, then bring the water to a boil. Cover the pot and cook for 15 minutes.
Step 2: Preparing the tagine
3- Wash the okra and trim the stem ends. Place it in a bowl of water and set it aside.
4- Heat up the olive oil in a pot over medium heat. Add the chicken and cook for 5 minutes.
5- Add the onion and garlic, then cook for another 5 minutes while stirring.
6- Add the tomato and the spices. Mix to combine, then cook for 2 minutes.
7- Add the water to the pot and bring it to a boil.
8- Drain the okra and the quince, then add them to the pot along with the parsley and coriander. Cover the pot and cook for 40 minutes. Check the pot every 15 minutes and add more water if needed.
9- Once the chicken is fully cooked and the sauce has thickened, serve in a tagine or serving plate. Sprinkle with parsley, then serve warm with Moroccan bread.