How to prepare a Moroccan Tagine

Food in Morocco plays an important role in traditional life. From weddings to baptisms of circumcisions, is the basis for social gatherings and celebrations. From couscous and tagines pads, delicate flavours are a mixture of flavors of many civilizations. Arab, Berber, Middle East, French and Jews are just some of the influences on what is now recognized as Moroccan cuisine.

Over the centuries, the chef of the royal kitchens kitchen refined to create mouth-watering dishes to tickle our taste buds. Apricots, dates, figs and raisins local foods while almonds, pine nuts and pistachios are used exte3nsively. Spices like cinnamon, cumin, turmeric, ginger, saffron, mint and give a taste of exotic. And the mint tea is the favourite drink, with freshly-squeezed fruit juices to close second.

A traditional Moroccan dish really is a tagine, a stew of vegetables with chicken or beef and dried fruit. The fruit is added towards the end to give an overall sweetness to the plate ... Vegetables are arranged around the meat, which is placed in the center of the plate with the fruit. The tagine is then covered and cooked slowly on a charcoal stove (kanoun). Tagines also contain salted or preserved lemons, giving them a unique taste that cannot be replicated using fresh lemons. Traditionally, the tagine is served with couscous, rice or bread. When you eat, you start out with the vegetables, working on the road for the meat in the center of the dish. Here's a recipe to start on a traditional tagine

Chicken Tagine with prunes and almonds

1 chicken, cut into 6 pieces
Plums 170 g (6 oz) dried, chopped fine
whole almonds, blanched 60 g (2 oz)
1 white onion, finely chopped 2 cloves garlic, crushed
.5 teaspoon powdered ginger
1 teaspoon of cinnamon powder
.5 teaspoon turmeric
1 tsp ground cumin
2 tablespoons vegetable oil
freshly ground black pepper and salt to taste

The day before, prepare the marinade for chicken. Wash the chicken in salted water and drain. Stir garlic with 1 tablespoon of salt to make a paste. Rub chicken and then rinse with water until the chicken is no longer stinks of garlic. Drain and set aside. Rub the chicken with salt, cumin and pepper and leave to stand for 1 hour.

Cover the plums with cold water, add the cinnamon and bring to a boil. Cover and simmer for 30 minutes or more-until dried plums are tender.

Arrange the pieces of chicken in a 5-quart deep saucepan on medium heat and add the chopped onion, turmeric, ginger, salt, pepper and almond. When the almonds are Brown, remove with a slotted spoon and
drain on paper towels. When the chicken is browned, cover with water, just so the chicken pieces are covered and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.

After 30 minutes, add some prunes and prune the saucepan of water and continue cooking until the chicken and prunes are very tender.

Sprinkle with almonds and serve immediately.

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How to prepare a Moroccan Tagine

Food in Morocco plays an important role in traditional life. From weddings to baptisms of circumcisions, is the basis of social gatherings and celebrations. From couscous to tagines and pads, the delicate flavours are a mixture of flavors of many civilizations. Arab, Berber, French and Middle Eastern Jews are just some of the influences on what is now recognized as Moroccan cuisine.

Over the centuries, the chef of the royal kitchens of refined cuisine to create delicious dishes to tickle our taste buds. Apricots, dates, figs and raisins local foods as almonds, pine nuts and pistachios are used exte3nsively. Spices like cinnamon, cumin, turmeric, ginger, saffron, mint and impart a flavour exotic. And according to mint tea is a drink favorite, with freshly-squeezed fruit juices to close.

A traditional Moroccan dish really is a tagine, a vegetable stew with poultry or beef and dried fruit. The fruit is added towards the end to give an overall sweetness to the plate ... Vegetables are arranged around the meat, which is placed in the center of the plate with the fruit. The tagine is then covered and cooked slowly on a charcoal stove (kanoun). Tagines also contain salted or preserved lemons, giving them a unique taste that cannot be replicated using fresh lemons. Traditionally, the tagine is served with bread, rice or couscous. When you eat, you start out with the vegetables, working for the meat in the center of the dish. Here's a recipe to start on a traditional tagine

Chicken Tagine with prunes and almonds

1 chicken, cut into 6 pieces
Plums 170 g (6 oz) dried, chopped fine
almonds blanched whole, 60 g (2 oz)
1 white onion, finely chopped 2 cloves garlic, crushed
.5 teaspoon powdered ginger
1 teaspoon of cinnamon powder
.5 teaspoon turmeric
1 tsp ground cumin
2 tablespoons vegetable oil
freshly ground black pepper and salt to taste

The day before, prepare the marinade for chicken. Wash the chicken in salted water and drain. Mixing garlic with 1 tablespoon of salt to make a paste. Rub chicken and then rinse with water until the chicken is no longer stinks of garlic. Drain and set aside. Rub chicken pieces with cumin, salt and pepper and leave to stand for 1 hour.

Cover the plums with cold water, add the cinnamon and bring to a boil. Cover and simmer for 30 minutes or more-until dried plums are tender.

Arrange the pieces of chicken in a 5-quart deep saucepan over medium heat and add the chopped onion, turmeric, ginger, salt, pepper and almond. When the almonds are Brown, remove with a slotted spoon and
drain on paper towels. When the chicken is browned, cover with water, just so the pieces of chicken are covered and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.

After 30 minutes, add the prunes and prune some of the saucepan of water and continue cooking until the chicken and prunes are very tender.

Sprinkle with almonds and serve immediately.

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

How to Prepare a Moroccan Tagine

Food in Morocco plays an important role in traditional life. From weddings to baptisms to circumcisions, it is the basis of social gatherings and celebrations. From couscous to tagines and pastilles, the delicate flavors are a blend of tastes of many civilizations. Arab, Berber, Middle Eastern, French and Jewish are just some of the influences on what is today recognized as Moroccan cuisine.

Over the centuries, the chefs of the royal kitchens refined the cuisine to create local mouth-watering dishes to titillate our taste buds. Apricots, dates, figs and raisins local foods while almonds, pine nuts and pistachios are used exte3nsively. Spices such as cinnamon, cumin, turmeric, ginger, saffron and mint lend an exotic flavor. And mint tea is the favored drink, with freshly squeezed juices a close second.

A truly traditional Moroccan dish is a tagine, a stew of vegetables with poultry or beef and dried fruit. The fruit is added towards the end to give an overall sweetness to the dish.. The vegetables are set around the meat, which is placed in the center of the pot together with the fruit. The tagine is then covered and cooked slowly over a charcoal stove (called kanoun). Tagines also contain salted or preserved lemons, giving them a unique flavor that can't be replicated using fresh lemons. Traditionally, the tagine is served with couscous, rice or bread. When eating, start on the outside with the vegetables, working your way to the meat at the heart of the dish. Here is a recipe to get you started on a traditional tagine:

Chicken Tagine with Prunes and Almonds

1 chicken, cut up into 6 pieces

170 g (6 oz) dried prunes, chopped fine

60 g (2 oz) whole, blanched almonds

1 large white onion, finely chopped 2 cloves of garlic, crushed

½ teaspoon powdered ginger

1 teaspoon powdered cinnamon

½ teaspoon turmeric

1 teaspoons ground cumin

2 tablespoons vegetable oil

salt and freshly ground black pepper to taste

The day before, prepare the chicken marinade. Wash the chicken in salted water and drain. Mix crushed garlic with 1 tbsp salt to make a paste. Rub into the chicken and then rinse under running water until the chicken no longer smells of garlic. Drain and set aside. Rub the chicken pieces with salt, cumin, and pepper and let stand for 1 hour.

Cover the prunes with cold water, add the cinnamon and bring to the boil. Cover and simmer for 30 minutes or longer - until the prunes are tender.

Place the chicken pieces in a 5-quart deep casserole over medium heat and add the chopped onion, turmeric, ginger, salt, pepper and almonds. When the almonds are brown, remove with a perforated spoon and

drain on kitchen paper. When the chicken is browned, cover with water just so the chicken pieces are covered and bring to the boil. Reduce heat and simmer, covered, for 30 minutes.

After 30 minutes, add the prunes and some of the prune water to the casserole and continue cooking until the chicken and prunes are very tender.

Sprinkle with the almonds and serve at once.

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.