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    You are in: Home / Cookbooks / Tagine
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    7 recipes in

    Tagine

    Recipe for my new Tagine

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    This combination of cooking-methods allows the food to slow-cook from all directions to make a perfect, fragrant casserole with exotic flavours. It is a one pan meal; you brown your meat in the same pan that you cook and follow the direction.

    Recipe #484885

    3 Reviews |  By Nasseh

    This is a simpler version of my recipe Recipe #320267. Peeled potato wedges can be added during step 3 when the chicken is turned over.

    Recipe #352812

    This is one of my family's favourite recipes; I am constantly asked all the time to make it. I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flat breads or pitta breads & assorted salads in spring & summer or served with hot fluffy & fruity couscous, assorted chutneys or pickles in the depths of winter. I make mine in a fantastic "Electric Tagine" made by Tefal; it of course works in a more traditional clay tagine - BUT the real secret is.......it works like a dream in a Slow cooker/Crock Pot. Try it out! If you cannot get Ras-el-Hanout, which is an exotic Moroccan spice mixture, including rose petals - don't worry, use the other spices I have listed instead; or I have a Ras-el-Hanout recipe posted on Recipezaar: Recipe #205185 N.B. I notice in a review that it has been suggested that Chemical Heat is needed!! The great thing about sharing recipes is that they can be adapted to personal taste. BUT, this is not supposed to be a "Hot" recipe, but a "Fragrant & Fruity" recipe!! A Tagine by definition is SLOW cooked over a LOW heat & is very fruity with subtle undertones of heat! However, life would be boring if you couldn't add a bit of "heat", but it's just not traditional. What is traditional, is to allow your guests to add their own heat, so have a bowl of "Harissa" on the table. Preserved lemons are also a wonderful and traditional addition - I have a recipe posted on Recipezaar: Recipe #209590 PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!

    Recipe #137530

    This is my first tagine I can call my own with my own version of Ras El Hanout. It lacks the preserved lemons and saffron tradional in Moroccan tagine, nor does it have the vegetables like carrots and potatoes, but it is a really good main course. This recipe can also be done in a crock pot of slow cooker as a stew, but for all intensive purposes it's a tagine recipe.

    Recipe #445481

    12 Reviews |  By BBCFan

    Shopping at Ikea I bought a Tangine because it looked so cool! Don't worry, if you don't have one - you can just make this on the stove top. If you want it to be ready when you come home from work, just toss it into a crockpot (slow cooker) P.S. you can also make this with Lamb or Pork if you want to!

    Recipe #375800

    5 Reviews |  By Annacia

    From Farid Zadi. "There is no typical tagine of Algeria—the country is too big, and the cooks are all too opinionated to agree on a typical dish," says Zadi. Still, this version epitomizes the spirit of Algerian cooking, with many flavors in perfect balance and no single ingredient overwhelming the others. And we found the savory, juicy meat (simmered with blood-orange preserves and apricots) and the spiced toasted pine nuts to be an absolutely delicious combination. This pairs well with Recipe # 289150

    Recipe #289148

    I got this recipe from Williams Sonoma. I bought a Tagine for my mom for Christmas. The Tagine Spice mentioned can be purchased at Williams Sonoma. 6 points

    Recipe #151851


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