Best 5 Moroccan Tagine With Harissa Recipes

CHICKEN AND CHICKPEA TAGINE WITH APRICOTS AND HARISSA SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Heat canola oil in a large Dutch oven or a tagine over high heat. Season chicken with salt and pepper on both sides and place in the hot pan, skin side down, in batches if needed; cook until golden brown. Turn the thighs over and cook for 2 minutes longer. Remove chicken to a plate.
• Remove all but 2 tablespoons of the oil from the pan then add the olive oil and heat over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the ras al-hanut and cook another 30 seconds. Add the saffron with the soaking liquid, cinnamon stick, tomatoes, chickpeas, and apricots and bring to a simmer. Nestle the chicken into the mixture and bring to a simmer. Cover and cook on the stovetop or in the oven for 35 to 40 minutes or until the chicken is tender. Do not remove the lid to check on the chicken until this time. Garnish each serving with a dollop of Harissa Sauce, parsley and cilantro.
• Whisk all ingredients together in a small bowl and let stand at least 30 minutes in the refrigerator before serving.

HARISSA COUSCOUS

Steps:

• Tip couscous into a heatproof bowl. Add a spring onions, mint and cherry tomatoes.
• Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.

MOROCCAN CHICKEN TAGINE

Steps:

• Heat tagine, pan or wok over medium high heat, add almonds and dry fry until golden brown. Remove and set aside.
• Heat oil in same pan, then add garlic and onion and saute over low heat for 5 minutes.
• Chop chicken into 2 cm chunks, add to pan and cook for 10 minutes or so, turning regularly until browned on all sides.
• Meanwhile mix together harissa paste, water, currants, honey, cumin and cinnamon.
• Add mixture to chicken and mix well.
• Add chick peas, tomatoes (cut into sixths or eighths) and olives, if using. Mix well.
• Reduce heat to low, cover and cook.
• Cook for 20 minutes, stirring occasionally.
• Add more water if necessary, or if too wet, remove lid and reduce.
• Serve over couscous (preferably) or rice.
• Top with browned chopped almonds.

MOROCCAN FISH TAGINE

Steps:

• Mix 1/2 cup olive oil, 1/2 cup cilantro, parsley, lemon juice, garlic, paprika, ginger, cumin, salt, and saffron in a large glass or ceramic bowl. Add cod and mix well. Cover and marinate in the refrigerator for 2 hours.
• Heat 1 tablespoon olive oil in a large pot or tagine. Layer onion rings, carrot matchsticks, and potato slices in the pot in that order. Remove cod from marinade and spread evenly over potatoes. Cover cod with green bell pepper rings and tomato strips. Sprinkle 1/4 cup cilantro on top. Pour marinade over cilantro.
• Cover pot tightly and cook over low heat until potatoes are tender and cod flakes easily with a fork, about 1 hour.

MOROCCAN TAGINE WITH HARISSA

Steps:

• Heat half the oil in a large saucepan. Add the red and white onions, turmeric, cumin, coriander, cinnamon, and chile and cook gently for 10 minutes until the onions are softened and translucent. Stir in the tomatoes and tomato paste and cook for 10 minutes. Add the apricots, raisins, olives, potato, and carrots. Continue cooking slowly for about 45 minutes, until the carrots are tender. Heat the remaining oil in a wok or skillet, add teh cabbage, and stir-fry until just starting to soften. Add to the saucepan, then add the cooked chickpeas and bring to a boil. Stir in the parsley and cilantro and season with salt and pepper to taste.