Best 3 Poor Womans Tagine Recipes
In the realm of culinary delights, there exists a humble yet flavourful dish known as "Poor Woman's Tagine". Rooted in the tradition of resourceful cooking, this North African stew embodies the art of making a satisfying meal from simple and affordable ingredients. The name "Poor Woman's Tagine" reflects not only its economic accessibility but also its prevalent role as a staple dish among households with limited means. Nevertheless, this culinary creation stands tall in terms of flavour and nourishment, making it a beloved dish that transcends socioeconomic boundaries and culinary expertise. In this article, we will delve into the fascinating history of this dish, explore its unique ingredients, and unveil the secrets to preparing an authentic and delectable "Poor Woman's Tagine" that will tantalize your taste buds and warm your heart.
Here are our top 3 tried and tested recipes!
MOROCCAN TAGINE
Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.
Provided by MAX BOSIO
Categories World Cuisine Recipes African North African Moroccan
Time 2h15m
Yield 5
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.
- Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.
Nutrition Facts : Calories 394.4 calories, Carbohydrate 42.7 g, Cholesterol 71.3 mg, Fat 14.5 g, Fiber 7.5 g, Protein 26.4 g, SaturatedFat 2.9 g, Sodium 68.3 mg, Sugar 25.8 g
CHICKEN TAGINE
Chicken tagine is a classic Moroccan dish made in a special pot called a tagine and usually features preserved lemons and olives. This recipe uses lots of the warm spices and harissa that are authentic to Morocco, but it is cooked in a skillet. The substitution of fresh lemons makes this practical for a weeknight without a trip to the market or online.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- Sprinkle the chicken with salt and pepper. Add the oil to a large pan and heat over medium-high. When the oil is hot, add the chicken, skin-side down, and cook until the skins are brown, 6 to 8 minutes. Remove the chicken to a plate.
- Add the onions, garlic, cinnamon, cumin, coriander, ginger and turmeric and cook just until the onions start to soften, about 5 minutes. Add the lemon slices, lemon juice, harissa, chicken broth and olives, then stir to combine. Nestle the chicken back into the pan, skin-side up.
- Place in the oven, uncovered, and cook until the chicken is cooked through, 25 to 30 minutes.
- Season to taste. Scatter the cilantro and almonds over the top. Serve over the couscous.
POOR WOMAN'S TAGINE
Ok, well, it's not really a tangine but it is a slow cooked dish! It's my variation on LadyPit's brown rice and lentil casserole. However, since it is significantly different and vegan to boot, I thought that it would be good to post. In the winter, if you use canned tomatoes, use the juice from the can to replace some of the water for extra tastiness.
Provided by brithebaker
Categories One Dish Meal
Time 1h45m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 300°F.
- Combine all ingredients in a baking dish (I use a pyrex mixing bowl) and cover with foil.
- Bake covered for 1 hour and 30 minutes.
- Let sit covered for at least 15 minutes before eating. Even better the next day, after the flavors have developed a bit more.
Nutrition Facts : Calories 111.3, Fat 0.8, SaturatedFat 0.2, Sodium 430.7, Carbohydrate 22.6, Fiber 4.3, Sugar 3.1, Protein 4.3
Tips:
- Use a variety of vegetables. This will add flavor and texture to your tagine. Some good options include carrots, potatoes, zucchini, bell peppers, and tomatoes.
- Don't be afraid to experiment with different spices. Common spices used in Moroccan cuisine include cumin, coriander, paprika, and turmeric. You can also add a pinch of cayenne pepper for a little heat.
- Cook the tagine low and slow. This will allow the flavors to develop and the meat to become tender.
- Serve the tagine with couscous or bread. This will help to soak up the delicious sauce.
Conclusion:
Tagine is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. So next time you're looking for a new recipe to try, give tagine a try. You won't be disappointed.
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