Chicken tagine with peas and potatoes...

Chicken tagine is one of my favorites, nothing really compares to a slow cooked poultry dish made in an earthenware pot. My Mother in law really enjoyed this lunch and of course coming from an older Moroccan woman I take that as a compliment. The masala used in this recipe is optional but it really does compliment the dish, so if you have it available give it a try. It may not be an authentic Moroccan spice but "Hey" neither am I.

Ingredients
1.5lb whole chicken, skin removed and jointed
1 large onion, finely chopped
1/3 cup finely chopped coriander
4 garlic cloves, minced
1 tablespoon freshly grated ginger
1 to 1 1/2 cups peas (not from the can)
4 small potatoes, peeled and cut lengthwise (4 to 6 wedges per potato)
1 teaspoon ginger powder
1/2 teaspoon turmeric powder
1/4 teaspoon saffron
1/4 to 1/3 teaspoon ground pepper or to taste
2, 2inch pieces cinnamon bark
1/3 teaspoon Garam masala (optional)
1/4 of a Moroccan preserved lemon cut in 3 pieces
2 tablespoons sunflower oil
2 tablespoons olive oil
1/3 cup water
2 green chili's, whole
Salt to taste

 Directions
Place the tagine on a diffuser over medium  heat. Add 2 tablespoons of  sunflower oil into the tagine, salt the chicken and place in the tagine, skin side down. Cook for 5 minutes, mix the coriander, onions, and garlic in a bowl with 2 tablespoons olive oil. Evenly distribute the mixture around the chicken and in any gaps between the chicken. Sprinkle the spices over the chicken and onion mixture, evenly. Cover and cook for approximately 15 minutes or until the tagine begins to sizzle and the onions become translucent. In the same bowl you mixed the onion mixture in, add 1 tablespoon fresh ginger, crumble in the saffron, and pour in 1/3 cup hot water. Mix to combine. Pour the water around the chicken and with a spoon mix all of the ingredients surrounding the chicken until the spices are blended into the broth, make sure to spoon some of the juices over the chicken as well. Cook for 5 minutes. Turn the chicken over, keeping it in the center of the tagine, pour the peas in around the chicken, arrange the potatoes over the peas. Tuck the cinnamon bark and preserved lemon in the gaps between the chicken and place two chili's on top. Lower the heat to low and cook the tagine without opening for approximately 1 1/2 hours.

Note: You may check the tagine after 1 hour if needed but not anytime before that. I cover the rim of the tagine with two damped kitchen towels to trap the heat, that seems to reduce the cooking time by at least 20 to 30 minutes.

Moroccan beef stew with prunes...

 Here's another famous Moroccan dish that had me at first bite. Served at most special occasions I must say I've tried it with different toppings such as fried almonds, toasted sesame seeds, and eggs but my all time favorite is quail eggs and not overly covered in prunes... I do however cook a big amount of prunes for those who like it the traditional way. I'm using veal in this recipe, so expect the color to be a little darker when cooked with beef or lamb. Thanks to a friend and fellow blogger I have learned the methods of cooking these dishes, I stood around many times watching my sister's in law cook but never stood long enough to see what happens after everything is put together. Of course we all come up with our own ways of cooking the same dishes, sometimes adding new flavors of our own, the only thing different I do is add fresh ginger, and whole cut up onions with a lot less butter. Give your mouth a taste of the Kasbah, you wont regret it.

Ingredients
2lbs beef, veal, or lamb cut into big chunks (bone in)
2 medium large onions, grated or finely chopped in a food processor
5 garlic cloves, minced
1 bunch coriander, tied in a bouquet
1 teaspoon ginger powder
1/2 teaspoon turmeric powder
3 two inch pieces or cinnamon bark
1 tablespoon freshly grated ginger
1/2 teaspoon saffron threads, crushed
1/2 teaspoon pepper
2 tablespoons oil
2 tablespoons olive oil
1 tablespoon butter6 small onions, peeled and cut in half
salt to taste (at least 1 teaspoon) salt as you go

Stewed prunes
15 to 20 large prunes
2 tablespoons sugar
1 tablespoon honey
1/2 teaspoon cinnamon

Directions
In a large bowl combine all the ingredients but the fresh ginger, coriander, and saffron with 1 tablespoon olive oil, stir to combine. Place a large heavy duty pan (preferably a dutch oven), add the remaining oil and set the heat to medium. Add the meat and onion mixture into the pan and cook on both sides for approximately 5 minutes each, pour 1 cup hot water around the edge of the pan along with the fresh ginger and saffron, place the coriander bouquet in the center and cook for 15 to 20 minutes or until the sauce begins to thicken. Turn the meat over and add 2 cups hot water, cover and simmer under medium low heat until the meat is tender (approximately 1 1/2 hours) make sure to check the meat and sauce after one hour, removing 1/2 cup of the sauce to be used for stewing the prunes and placing the onion halves over the meat. If you feel the meat in not yet close to being tender, add 1/2 cup hot water, cover and check again after 30 minutes. The stew should be ready when the meat is falling off the bone and the onions have soften. 

Prunes
After one hour of cooking the stew wash and drain your prunes, place them in a medium heavy duty pan cover with hot water, cover and cook until the prunes are tender to the touch. Drain the water from the prunes, add the reserved sauce along with the sugar, honey, and cinnamon. Simmer for 10 10 15 minutes or until the sauce thickens. Serve the meat in a large plate, cover with a desired amount of stewed prunes and garnish with fried almonds, toasted sesame seeds, or boiled eggs. Eat with warm bread, enjoy!



Recipe adapted from, http://moroccanfood.about.com/.

Fragrant veal tagine with raisins and onions...

The first time I went to Morocco and was served a savory tagine topped with dried stewed fruits I was nauseated by the thought of just putting that in my mouth. Little did I know the dish would become one of my all time favorites. I usually top this tagine with at least 1 cup of stewed raising but being that my Mother in law is diabetic, I top it with 1/2 cup and use less sugar/honey (if any) when stewing the raisins.

ingredients
1 1/2lbs veal (may also use lamb or beef), bone in cut into large pieces.
2 large onions, thinly sliced
5 garlic cloves, minced
1/4 cup finely chopped coriander
1 tablespoon finely grated, fresh ginger
1 teaspoon dry ginger
1/2 teaspoon turmeric powder
1/2 teaspoon "Ras al hanout"
2 two inch pieces, cinnamon bark
1/4 teaspoon crumbled saffron threads
1/3 to 1/2 teaspoon pepper (white or black)
salt to taste
3 to 4 tablespoons oil

Topping
1/2 cup raisins
1 tablespoon sugar
1/4 cup water
1/3 teaspoon cinnamon

Directions
Place the tagine on a diffuser over medium low heat. Add 3 tablespoons of oil into the tagine, salt the meat and place in the tagine, cook for 5 minutes. Add the onions, garlic, and coriander and salt to taste. Toss the onions around with a wooden spoon until they become translucent, add the spices and cinnamon bark and mix to combine. Move the meat to the center of the tagine, making sure no onions are beneath the meat. slowly pour in 1/2 cup of hot water, evenly around the tagine (never over the meat)and cover until it reaches a simmering point. Lower the heat to low and cook cook for approximately 1 1/2 to 2 hours or until the meat is tender and the sauce has reduced. Cook the raisins separately in a small heavy duty pan by adding at least 1 tablespoon sugar per 1/2 cup of raisins and enough water to plump up the raisins (I used approximately 1/4 cup for 1/2 cup raisins) and 1/3 teaspoon per 1/2 cup raisins. Top the tagine with the cooked raisins and cover for 15 minutes or while the sauce is thickening. Serve with crusty bread...

Moroccan veal tagine with vegetables...

Earthy and substantial this Moroccan dish is the perfect one pot meal for a family of four. Meat in Morocco is almost never the main attraction in a dish, it's more of the nice surprise hidden beneath a medley of vegetables. Cooking a simple meat and vegetable dinner in an Earthy clay pot really makes all the difference, my favorite part of the meal is when a piece of meat gets slighly browned and stuck on the bottom of the pot. The chilis are placed whole over the vegetables for those who prefer a little spice in their meal. Curry powder is not traditionally Moroccan as most of you may already know but it is a favorite of mine. When buying curry powder try buying an Indian brand such as "Shams", Indian brands really have more of an Authentic taste and the curry is not as powderized as the ones in American brands. The vegetables in this recipe will work well with as much as 1 kilo of meat, adjust the spices accordianly. Another unorthodox Moroccan methon I use is slighly browning the meat on both sides on a seperate pan, it may not be traditional but it will cut the cooking time in half and the end results will still be the same.

Ingredients
1lb veal steaks or chump chops with bone
2 large onions, thinly sliced
2 to 3 large potatoes
2 large carrots
3 zucchinis
4 garlic cloves
2 tablespoons finely chopped cilantro
3/4 teaspoon curry powder
1/2 teaspoon tumaric powder
3/4 teaspoon ginger powder
1/4 teaspoon saffron threads
2 1inch pieces cinnamon bark
2 green chilis (optional)
3 tablespoon oil
1 to 2 cups water as needed


Directions
Place the tagine over a diffuser under medium low heat. Heat 2 tablespoons of oil in a non stick pan and lightly brown the meat on both sides. Add 1 tablespoon of oil into the tagine and place the meat in the center.

Saute the onions in the oil remaining in the pan until they are translucent. Add the chopped garlic and cilantro and cook for 2 minutes. Add the ginger, tumeric, curry power, salt, and pepper and saute to combine. Add approximately 1/3 cup of water and raise the heat to high, cook the spiced onions for 2 to 4 minutes. Pour the onion mixture over the meat adding an additional 1/3 to 1/2 cup of water. Place 1 piece of cinnamon stick on top of the onions and the other in the broth, sprinkle the saffron over the onions and cover the tagine.

Lower the heat to a low simmer.On a stove from 1 to 10, 10 being the highest cook the tagine in number 4 to 5 heat. Cook the tagine for 30 minutes, then remove the top to check the level of broth and tenderness of the meat. At this point if the meat is not yet tender, add 1/3 cup of water and cook for 20 extra minutes.

Meanwhile peel 2 to 3 large potatoes and cut into 6 to 8 pieces depending on the size of your potatoes. Cut the zucchini in half then cut each piece in 4 (8 piece total per zucchini). Peel the carrots and cut them into small sticks or about the size of small fries. Cut the stems off of the chilis. Set aside.

After 20 minutes remove the top from the tagine and check the meat, the meat should be almost tender. Place the potatoes and zucchinis around the meat. Place the matchstick carrots over the meat and place the chilis on top. Sprinkle the vegetables with a little salt a pinch of curry powder and saffron if desired.

Add 1/3 cup of water around the rim of the tagine and not directly over the meat or vegetables. Cover and cook until the vegetables are tender, approximately 20 minutes. Remove the tagine for the heat and serve with crusty bread.

Note, the tagine method is one that never fails me. It may not be "as" traditional but it works for me.

Chicken tajine...

The traditional tajine pot is formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving. Now a days with Moroccan cuisine being so popular amongst international chefs you see tajine dishes being made on popular tv shows and in well know cookbooks, however most of the time the dish is not exactly made in a "Tajine" but made in regular kitchen pots. A Moroccan would not call this a tajine, since it is not cooked in a tajine. Tajines are slow cooked under low heat, making the meat extremely tender with a light sauce and vegetables cooked to perfection. In a classic Moroccan tagine the meat would only take up 1/4 of the tagine while the rest is made out of a medley of vegetables of your choice or whatever is in season. Making something in a clay pot that takes a few hours to cook may seem like a hard job but it really makes a housewive day a whole lot easier, put the tagine together, cover, and go about your cleaning, after 2 hours (give or take) you will have the best stress free meal on your table ready to be scooped up with crusty wheat bread.

The tajine above consist of whole free range chicken, onions, garlic, coriander, potatoes, carrots, topped with fresh figs. The combination may seem a bit unusual for those not familiar with the the North African cuisine where the mixing of fruit with savory dishes is very common. The spices used in the dish vary but the ones in this particular tajine are curry, ginger, tumaric, pepper, and saffron making the already fragrant dish just that more appealing to your smell senses.

M'hanncha (coiled like a snake) two ways...

This popular Moroccan recipe is simply divine. The name Um'hanncha translate's to "Coiled like a snake" and it will fly off of your dessert table faster than a snake I guarantee. The traditional filling is made of Almond paste scented with orange blossom water and spiced with cinnamon powder. I created my own version of M'hanncha using a traditional baklava filling with turned out amazing I must say. Drizzle or drench with honey and decorate with chopped toasted nuts or slivered almonds. M'hanncha can also be served with powder sugar but prefer to serve mine with honey. Cut the M'hanncha with a sarrated knife and serve warm or at room temperature. The pictures you see on this post is what was left of the M'hanncha I served my guest, it was much bigger before.

Ingredients

9 sheets phillo dough (double the amount if you're making both recipes)
1/2 cup melted butter
Honey
rose water
orange blossom water
Toated chopped nuts to decorate

Almond stuffing
2 cups blanched almonds
1 tablespoon butter (room temperature)
1 tablespoon orange blossom water
3/4 teaspoon cinnamon powder
1/3 cup icing sugar (powder sugar) or more to taste.

Directions
Add all of your ingredients into a food processor and process until a smooth paste forms. If the mixture is taking a while to form into a paste, uncover the food processor and mix the almonds with a fork and process again until a smooth paste is formed. Roll the paste into 9 equal sized balls and roll into logs, approximately 4 to 5 inches long. Set aside.

Walnut, Almond, and hazelnut stuffing
2 tablespoons lemon juice
4 tablespoon clear thick honey
1/4 cup sugar
2 teaspoons cinnamon powder
1 3/4 cups blanched almonds
1 3/4 cups walnuts (toasted)
3/4 cup hazelnuts

Directions
Add 2/3 of your nut mixture into the food processor and process until a fine mixture is formed (it wont be a paste). Pulse the remainder of your nuts until bread crumb size nuts form, mix both together in a large bowl. Set aside. Place the lemon juice, honey, and sugar in a pan and heat gently, stirring continuously until the sugar has completely dissolved. Stir in the cinnamon and nuts and stirr to combine. Remove the mixture from the heat and allow it to come to room temperature.

How to assemble the pastry

Almond filling
Place 1 sheet of phyllo dough on a clean surface and brush with butter, add two more sheets brushing each time with butter. Place 3 logs on the edge of the pastry nearest to you and roll the pastry up tightly, sealing the edges. Repeat the process with the remainder of phyllo dough and almond logs. Coil the first log into a spiral and continue with the 2 rolls until a snake like pastry is formed. If your pastry tears, seal with a piece of leftover phyllo dough and brush with butter. Place on a buttered round baking dish and brush the entire snake with melted butter. Bake in a 350*F preheated oven for approximately 25 minutes or until golden in color. Cool slightly and drizzle with warm honey and scented water mix. If you're making an almond filled M'hanncha mix the honey with orange blossom water to taste and heat over medium heat.

Mixed nut filling
Place 1 sheet of phyllo dough on a clean surface and brush with butter, add two more sheets brushing each time with butter. Hand form a log using 1/3 of your nut mixture 2 inches from the edge of pastry nearest to you and fold over pressing tightly, roll the pastry tightly to form a log. Continue with the remainder of pastry and nut filling. Coil each log around each other closing the edges tightly until a snake like coil spiral is formed. Place onto a buttered round pan and bake for approximately 25 minutes or until golden in color. Cool slightly before you add a honey mixture. Mixed nut M'hanncha goes well with rose water scented honey and sprinkled with chopped nuts.

Note, you can either drizzle the spirals with honey or drench. If you would rather cover with powder sugar, allow the M'hanncha to cool completely before dusting. Adding honey to the M'hanncha with start to lift up the pastry sheets, so if you're not serving on the same day and would like to have a flawless presentation, do not cover with honey until the day you're serving the M'hanncha. Warm the M'hanncha for a couple of minutes under low broil before covering with honey.

US phyllo dough VS Middle Eastern phyllo dough.

After my experience baking with phyllo dough, I find that Middle Eastern phyllo is much thicker than American Phyllo dough, if you're using Middle Eastern sold dough, you can use 2 sheets of Phyllo per log and cut the dough into a 17 by 12 inch rectangle.