Tag Archives: tagine

Beef Tagine with Green Beans and Olives

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Even though it is labeled a tagine, it’s not cooked in one. This hearty tagine is a staple family meal in many Moroccan homes, cooked in the traditional m’qualli style with garlic, ground ginger and ground turmeric. The comforting, earthy flavors of the meat, spices and green beans create a satisfying dinner perfect for sharing or meal prepping.

The cozy, fragrant stew is packed with pops of flavor from tangy preserved lemon and briny olives. The green beans are added towards the end when the meat is almost cooked. For a variation, consider substituting or adding peas and/or chopped carrots (see Tip). We added both peas and carrots.

This dish is supposed to take 2 1/4 hours from start to finish. *We decided to use our pressure cooker and therefore cut the total time down to one hour. What we neglected to do was reduce the amount of liquid, because when you use a pressure cooker, none of the moisture evaporates. Next time we will add less liquid to start with, then remove the ingredients with a slotted spoon to another bowl. Add a cornstarch slurry to thicken the sauce and pour it over the meat and vegetables in the bowl.

In addition, we would brown the seasoned (salt and pepper) meat chunks on all sides in shimmering oil in the Dutch oven first; in batches so as not to steam the beef. Remove the beef to a side plate, turn the heat to medium-low and add the onions, garlic and seasoning…

TIP: If making a variation on this recipe using peas and carrots, add the carrots about the same time as the green beans, and add the peas when the other vegetables are tender, cooking them for a few minutes.

To enhance the Moroccan profile, serve over couscous, We decided on garlicky mashed potatoes, because we needed to use up our spud supply. All of our changes are noted in the recipe below.

Beef Tagine with Green Beans and Olives

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. olive oil
  • 2 medium onions, diced (about 3 cups)
  • 3 garlic cloves, minced or pressed
  • 1 tsp. ground turmeric
  • 1 tsp. ground ginger
  • 1 small pinch saffron (optional)
  • Fine sea salt and black pepper
  • 2½ lbs. boneless beef chuck or other stewing beef, trimmed of excess fat and cut into 2-inch pieces
  • ¾ cup vegetable or beef stock, or water, plus more if needed
  • 1 cup cilantro leaves and tender stems, finely chopped, plus more for serving
  • 1½ lbs. green beans, trimmed
  • 2 carrots peeled and cut into 1/2-inch rounds
  • 2 to 3 Tbsp. seeded and finely chopped preserved lemon (about ½ lemon), plus more to taste
  • ½ cup pitted Castelvetrano or Kalamata olives, and peas (if using)
  • Bread, for serving

Directions

  1. Heat oil in a large Dutch oven over medium. Add the beef, cook, stirring occasionally, until the meat is lightly browned on all sides, about 7-8 minutes. Remove to a plate.
  2. Add onions, garlic, turmeric, ginger, saffron (if using), ¾ teaspoon salt and ¼ teaspoon pepper. Cook, stirring frequently, until the onions begin to soften, 5 to 7 minutes.
  3. Return meat to pot, add stock (or water) and cilantro, and bring to a boil over high heat.
  4. Cover the pot, adjust heat to low and simmer for about 1½ hours, until the beef has partially softened (when pressed with a fork it should feel soft but not fall apart).
  5. Stir in the green beans, carrots and preserved lemon, adjust heat to high and bring to a boil. The green beans should be partially submerged in the liquid; add stock or water as needed. Turn down to low, cover and simmer until the green beans and carrots are tender, 15 to 20 minutes. Stir occasionally to make sure the beans cook evenly.
  6. Taste and add more preserved lemon or salt as necessary. Garnish with olives and more cilantro, and serve with bread.

http://www.lynnandruss.com

Recipe by Nargisse Benkabbou for NYTimes Cooking

Eggplant, Tomato and Chickpea Tagine

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We found this lovely and full-flavored vegetarian dish in Milk Street’s Fast and Slow Cookbook for Instant Pot Cooking. A tagine is a North African stew cooked in a shallow, conical clay pot that goes by the same name. This chunky vegetable dish is warmly spiced like a tagine and features the common North African pairing of sweet and tart flavors.

For extra depth and a touch of spiciness, swirl in a spoonful of harissa into the tagine just before serving or offer some at the table for spooning on to taste. You will probably want to soak up the delicious sauce with crusty bread, warmed flatbread or couscous (or choice).

Be aware, you don’t want to shortcut the prep by leaving the tomatoes whole. Slicing 2 pints of grape tomatoes may sound like a bummer, but this step helps the tomatoes break down and cook at the same rate as the eggplant.

Eggplant, Tomato and Chickpea Tagine

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ¼ cup extra-virgin olive oil, plus more to serve
  • 4 medium garlic cloves, roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 2 pints grape or cherry tomatoes, halved
  • 4 tsp. finely grated fresh ginger
  • 1½ tsp. ground cumin
  • 1 tsp. sweet paprika
  • ¼ tsp. ground cinnamon
  • Kosher salt and ground black pepper
  • 2 lbs. eggplant, trimmed and cut into 1-inch chunks
  • 15½ oz. can chickpeas, rinsed and drained
  • 1 Tbsp. lemon juice, plus lemon wedges to serve
  • 1 cup lightly packed fresh cilantro, finely chopped

Directions

  1. On a 6-quart Instant Pot, select Normal/Medium Sauté.
  2. Add the oil and garlic, then cook, stirring often, until golden brown, about 4 minutes.
  3. Add the onion, tomatoes, ginger, cumin, paprika, cinnamon, 2½ teaspoons salt and 1 teaspoon pepper. Cook, stirring occasionally, until the tomatoes begin to release some of their juices, 2 to 4 minutes.
  4. Press Cancel, then stir in ¼ cup water, scraping up any browned bits. Gently stir in the eggplant, then distribute in an even layer.
  5. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; set the pressure level to Low. Set the cooking time for 3 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  6. Gently stir in the chickpeas and lemon juice, then taste and season with salt and pepper. Stir in the cilantro.
  7. Serve drizzled with additional oil and with lemon wedges on the side.

http://www.lynnandruss.com

Recipe by Julia Rackow for Milk Street

Chicken Tagine with Apricots, Butternut Squash and Spinach

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WOW, this tagine from Milk Street has it all! The richness of the dish comes from layers of flavor, not from laborious browning. There is a little heat from the cayenne, sweetness from the apricots and butternut squash, saltiness from the olives, a tad of sour from the citrus, acidity from tomatoes, and a bit of crunch from the pistachios.

Instead of using an actual tagine dish, a large Dutch oven does the trick. A fragrant spice paste seasons the chicken and acts as a base for the stew. While preparing the remaining ingredients, trim, cut and season the chicken first to let it absorb the flavors. Apricots add sweetness and vibrant color, that is balanced by briny green olives. An equal amount of carrots can be substituted for the butternut squash.

Don’t drain the diced tomatoes. Their liquid adds sweetness and acidity to the stew.

No, this is not your typical quick weeknight recipe. Not only does it involve a lot of ingredients, it’ll take close to two hours total from prep through time to eat. But it is sooo worth it! Serve the tagine with couscous, rice or warmed pita bread.

Chicken Tagine with Apricots, Butternut Squash and Spinach

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 Tbsp. extra-virgin olive oil, divided
  • Kosher salt and ground black pepper
  • 2 tsp. ground cinnamon
  • 2 tsp. ground cumin
  • 2 tsp.s sweet paprika
  • 1 tsp. ground coriander
  • 1/4 tsp. ground cayenne
  • 1½ lbs. boneless, skinless chicken thighs, trimmed and cut into 1½-inch pieces
  • 1 large yellow onion, thinly sliced lengthwise
  • 4 garlic cloves, peeled and smashed
  • 4 tsp. grated fresh ginger
  • 2½ cups low-sodium chicken broth
  • 1 14-oz. can diced tomatoes
  • 3/4 cup dried apricots, quartered
  • 8 oz. peeled butternut squash, cut into ¾-inch cubes (about 2 cups)
  • 1 cup cracked Greek green olives, pitted and halved
  • 1 cup chopped fresh cilantro, divided
  • 1/4 cup pistachios, toasted and chopped
  • 2 tsp. grated lemon zest, plus 3 Tbsp. lemon juice (1 to 2 lemons)
  • 4 oz. baby spinach (about 4 cups)

Directions

  1. In a small bowl, stir together 2 tablespoons of the oil, 2½ teaspoons salt, ½ teaspoon black pepper, the cinnamon, cumin, paprika, coriander and cayenne.
  2. In a medium bowl, toss the chicken with half the paste, rubbing the meat to coat evenly; set aside.
  3. In a large Dutch oven over medium-high, combine the onion, garlic, remaining 2 tablespoons of oil and ¼ teaspoon salt. Cook until the onion is browned and softened, 7 to 9 minutes.
  4. Add the ginger and remaining spice paste and cook, stirring constantly, for 1 minute.
  5. Add the broth, tomatoes and apricots and bring to a boil, scraping up any browned bits.
  6. Add the chicken, return to a boil, then reduce heat to medium-low and simmer for 10 minutes.
  7. Add the squash and olives, return to a simmer and cook, partially covered, until the liquid has thickened and the squash is tender, 20 to 25 minutes, stirring occasionally and adjusting the heat to maintain a medium simmer.
  8. Meanwhile, in a medium bowl, stir together ½ cup of the cilantro, the pistachios and lemon zest. Stir the spinach into the stew and cook until wilted, 1 to 2 minutes.
  9. Stir in the remaining ½ cup of cilantro and the lemon juice, then taste and season with salt, pepper and more lemon juice, if necessary.
  10. Serve topped with the cilantro-pistachio mixture.

http://www.lynnandruss.com

Recipe by Elizabeth Germain for Milk Street