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    You are in: Home / Recipes / Moroccan Tagine Recipe
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    Moroccan Tagine

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on February 18, 2004

      The sweet and savoury combination works great! But there are a couple of problems with the recipe. First adding carrots, capsicum, and spices then stirring to dry to toast is really hard because of the moisture in the chicken, onions and peppers. Then the cooking time of the diced chicken tend to over cook it.I think instead of 30 minutes over medium heat 10 minutes simmered would be just fine. I didn`t do the eggplant but if I was to do it I would brown them in hot oil first. I served this over brown rice. I enjoyed this except for the chicken be dry. By the way diced chicken in how small of a dice? The vegies were very tender. Lots of flavor. I will make this again but I will saute the chicken remove it saute the vegies then add back the chicken. I think even using the spices as a dry rub before frying would be great.I would like to give this a 5 if just the chicken were more tender. Thanks for posting this recipe.

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    • on January 11, 2009

      What a great healthy recipe. I found out that capsicum means pepper in American. Apparently I'm dyslexic because I could have sworn I read "red capsicum" Even with the wrong type, it was awesome and I thought the red pepper added a nice color to it.

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    • on January 03, 2009

      So my wife really didn't care for this dish, but I absolutely loved it... I guess it goes on the "list to make when mom's away". The fruit and zip mixed just right and everything turned out great. In the directions it talks about "a good aroma comes from the pan", you'll know when it's time - the aroma is awesome!

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    • on July 15, 2007

      This was excellent! I made it in a cast iron skillet with a cookie sheet on top as a lid. It worked great! I used olive oil and I didn't add a capsicum because I didn't realize it was a bell pepper :S I also didn't add the garbanzo beans because I hate beans. I will for sure make this again because I love spicy food. It was just too easy!

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    • on April 09, 2006

      I made this recipe with beef in a real tagine pan and it was really good. In a real tagine, you would have to add a little more water, but this might be because of the sort of pan you use. Thanks for posting!

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    Nutritional Facts for Moroccan Tagine

    Serving Size: 1 (548 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 353.7
     
    Calories from Fat 44
    12%
    Total Fat 4.9 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 34.2 mg
    11%
    Sodium 512.3 mg
    21%
    Total Carbohydrate 59.3 g
    19%
    Dietary Fiber 12.7 g
    51%
    Sugars 20.4 g
    81%
    Protein 22.1 g
    44%

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