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How to cook with Moroccan casserole

Written By Mehdi Oussama Sahim on Wednesday, January 8, 2020 | January 08, 2020

            How to cook with Moroccan casserole

  • Moroccan tagine:

Tajine is one of the popular dishes that Morocco is famous for, as it is served in special ceremonies and occasions, and it is usually cooked in a pot of pottery, which makes it preserve the nutrients found in the ingredients of this delicious dish, the most important of which are meat, chicken, and some types of vegetables, and we will mention in our articleThese are two distinct ways to cook Moroccan tagine.

  • Moroccan meat casserole with ingredients:

  1. A quarter of a teaspoon of saffron.
  2. Three hundred milliliters of meat broth.
  3. One hundred grams of sliced dates cut into large slices.
  4. Half a tablespoon of lemon zest spray.
  5.   Four teaspoons of lemon juice.
  6.   Two teaspoons of honey. 1 tablespoon of tomato paste.
  7. Four teaspoons of roasted pine.
  8. Couscous is ready to serve, if desired.      

  • How to prepare:
  1. Heat the amount of two teaspoons of vegetable oil in a pot, put it on the fire, then fry the meat pieces in it so that it changes color from all sides.
  2. Pour the pieces of meat into the tagine, and set them aside.
  3. Put the amount of two teaspoons of vegetable oil in the same bowl, put it on the fire, then add the onion, and saute it until golden in color and wither.
  4.  We put garlic, ginger, cinnamon, mixed spices, and saffron on top, then stir the ingredients until they smell, then add the meat broth to it.
  5. Pour the mixture of spices over the meat pieces.
  6. Cover the tagine, then put it in the hot oven at a temperature of two hundred and ten degrees Celsius for an hour and a half.
  7.  Place the dates, sprinkle with lemon peel, tomato paste, lemon juice and honey on top of the meat mixture.
  8. Enter the casserole again for twenty minutes.
  9.  We put the couscous in a serving dish, then pour the meat tagine on top, and garnish with the roasted pine, and serve it on our table.
  • Moroccan chicken tagine ingredients:
  1. A chicken weighed in kilogram, cut into eight pieces.
  2. One hundred and fifty grams, or a medium sized carrot, cut into thick circular slices.
  3.  Seventy-five grams, or half a cup of pitted green olives.
  4.  Three quarters of a tablespoon of ground ginger.
  5. Pinch of white pepper.
  6.  Two teaspoons of vegetable oil.
  7. Ten small wings of onions.
  8. Four teaspoons of finely chopped parsley.
  9. Four teaspoons of finely chopped cilantro leaves.
  10. One hundred and fifty grams, or a medium sized tomato, peeled and cut into medium cubes. Chopsticks from cinnamon.
  11. A quarter of a teaspoon of saffron.
  12. Seven hundred and fifty milliliters, or three cups of water.
  13.  Two cubes of maggi chicken broth.   

  • How to prepare

  1. We put chicken pieces onions, and cook for five minutes.
  2. Add the white pepper, ground ginger, chopped coriander, chopped parsley, tomatoes, and cinnamon sticks over the chicken mixture, stir the ingredients a little, and then simmer 
  3. Heat the olive oil in a large bowl over the heat, then transfer the onions into the oil until golden.
  4. over medium heat for five minutes.
  5. Add the saffron, maggi chicken stock cubes, and water over the chicken mixture, then let the ingredients cook over low heat for a quarter of an hour.
  6.  We put the carrots on top of the chicken mixture, and leave the mixture again on low heat for twenty minutes, or until the ingredients are tender.
  7. Pour the chicken tagine in a serving dish, sprinkle it with green olives, and serve it hot on our table.

Note: Water can be added to the tagine if needed


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