Tagine x2
A Tagine is a way of cooking and a cooking vessel. Meaning, even if you don’t own a Tagine, you can cook a tagine in a dutch oven. You simply need a heavy pot with a tightly fitting lid. This creates a place for the food to steam and self-infuse with flavor. Morocco is on the Northern border of Africa on the Mediterranean Sea with just 8 miles of water (the Strait of Gibraltar) between Morocco and Spain. Therefore, influences from both Northern Africa and Spain are seen in Moroccan dishes.
Their climate is very similar to Southern California, so you see much of the same produce – olives, lemons, oranges, almonds, apricots, and so much more. Plus Spanish & African spices.
Chicken & Preserved Lemon Tagine
Serving size ¼ 216 cal Protein: 24 g Carbs: 5 g Fat: 12 gIngredients
- 1 Tbsp Olive Oil
- 4 Chicken Leg/Thigh
- 1 Tbsp Olive Oil
- 1 Med Onion , diced
- 2-4 Cloves Garlic , diced
- 1"Piece Gingerroot
- 1 Tbsp Cumin
- 1 Tbsp Smoky Turmeric
- 14 Oz Pitted Green Olives , drained
- 1 Whole Preserved Lemon , sliced
- 2 C Chicken Bone Broth (preference to Low Sodium)
- 1 Tbsp Harissa Paste
- Cilantro
Directions
- Heat oil in Tagine over medium heat. Add chicken, and brown on both sides. Remove chicken and set aside. Add more oil, if needed. Then add onions and garlic and cook until soft. Add ginger, cumin, and turmeric and cook until fragrant.
- Add Chicken and broth – should not fully cover chicken. Ad olives and lemons – both are salty, so no additional seasoning is required. Let broth reduce, add Harissa and stir. Turn the chicken over and spoon sauce over meat.
- Cover and cook chicken thoroughly – approximately 30 to 40 minutes.
Preserved Lemon
Serving size 8 80 cal Protein: 0 g Carbs: 0 g Fat: 2 gIngredients
- 9 Lemon
- Sea Salt & Pepper
- Bay Leaves
Directions
- Scrub 3-5 lemons, enough to fit snugly in a medium jar with a tight-fitting lid. Cut each lemon into attached quarters. Rub salt over all surfaces, then reshape the fruit. Cover the bottom of the jar with more salt. Fit all cut lemons in, breaking apart, if necessary, Sprinkle more salt on each layer.
- Press the lemons down to release their juices. Add peppercorns and bay leaves. Add juice from leftover lemons until juice covers everything. Close jar and let ripen at room temp for 3-4 weeks, or until the rinds are tender to the bite. Then store in fridge.
- TO use, remove a piece of lemon and rinse it. You can add more lemons to the brine as you are using them. The minced rind is added at the very end of cooking or used raw. The pulp can be added to a simmer pot.
Moroccan Veggie Tagine
Serving size 8 196 cal Protein: 4 g Carbs: 32 g Fat: 7 gIngredients
- 1/4 C Olive Oil
- 2 Med Onion , diced
- 8-10 Cloves Garlic , diced
- 2 Lg Carrot , diced
- 1 Lg Potatoes , cubed
- 2 Lg Sweet Potato , cubed
- 1 Tbsp Harissa
- 1 Tbsp Smoky Turmeric
- 1 Tsp Coriander
- 1 Tsp Cinnamon
- Sea Salt & Pepper
- 28 Oz Tomatoes , diced
- ½ C Dried Apricots , diced (preference to non-sulfured, unsweetened)
- 1 Quart Vegetable Broth
- 2 C Chickpeas , drained and rinsed (preference to Low Sodium)
- 1-2 Lemon , squeezed
- 1 Handful Parsley , leaves only
Directions
- In Tagine or Dutch Oven, heat oil over medium. Add onions and saute until soft. Add garlic, carrots, potatoes and spices. Cook until fragrant, 5-7 minutes. Add tomatoes, apricots, and broth. Add more salt if needed. Cook 8-10 minutes. Reduce heat and simmer for 25 minutes. Add chickpeas in the final 5 minutes.
- Garnish with lemon juice and fresh parsley.
