Mediterranean Chicken Tagine

If you like chicken your going to love this,
serves 6

1 T olive oil
1 lg onion(s),finely chopped
3 garlic clove(s) (1,Minced
-tbs)
2 T ginger,minced
1 1/2 t turmeric
1 1/2 t cumin seeds,Ground
1 1/2 t coriander seeds,Ground
1 cinnamon stick
6 c chicken stock
2 T lemon juice
1/2 lb turnips,peeled cut into 3/4
- dice
1/2 lb carrots,peeled cut into 3/4
- dice
1/2 lb celery (or fennel),peeled
-cut
- into 3,/4 dice
1 T lemon juice
2 T lime chutney
1/2 c raisins
1 salt and pepper
2 lb chicken breasts skinned and
-boned c,ut into 2 pieces
1 c chick-peas,Cooked
1/3 c cilantro or,Chopped
-flat-leaf parsley
Heat the oil in a large Tagine or casserole dish. Add the onion, garlic,
ginger, turmeric, cumin, coriander, and cinnamon stick. Cover over
medium heat for 3-4 minutes, or until the onion is soft but not brown.
Add 6 cups of stock and the lemon juice, root vegetables, lime
chutney, raisins, salt and pepper, and chicken pieces. Simmer for 20
minutes, or until the root vegetables are almost tender. Add stock as
necessary to keep the stew from drying out.
Just before serving, remove the cinnamon stick and stir in the
chick-peas. Simmer for 2-3 minutes, or until cooked. Correct the
seasoning, adding salt, pepper, and lemon juice to taste. Garnish
with cilantro or parsley and serve at once.

Lentil Tagine

If you like lentils,then this is the recipe for you.

Serves 4 people and is really easy to cook.

1 lb lentils,picked over
4 lg tomatoes,vine-ripe, chopped
1 lg onion,chopped fine
1/4 c olive oil
2 cl garlic,chopped
1 t paprika
1/2 t white pepper
1 t salt
3 1/2 c water,plus more if needed
1 c parsley,fresh
1 c fresh coriander sprigs
-chopped
In a medium sized tagine (30cm) combine lentils, tomatoes, onion, oil,
garlic, paprika, pepper, salt, and water, making sure that water
covers lentils and adding more if needed. Simmer lentil mixture,
covered, over moderately low heat 45 minutes, or until lentils are
tender. Stir in parsley and coriander and cook 1 minute more.
Let me know how you get on all comments are welcome.

Morocco

For most westerners,Morocco holds an immediate and enduring fascination.
Just 1/2 hours ferry ride from the Tarifa port of Spain,it seems at once very far from Europe.With a deeply traditional Islamic culture - that is almost wholly unfamiliar.Throughout the country,despite the years of French and Spanish colonial rule and the presence of modern and cosmopolitan cities like Rabat or Casablanca,a more distant past constantly makes its presence felt.
Fes, perhaps the most beautiful of all Arab cities, maintains a life still rooted in medieval times,when the Moroccan empire stretched from the Senegal to northern Spain,while in the mountains of the Atlas and the Rif, it's still possible to draw up tribal maps of the Berber population.As a backdrop of all this ,the country's physical make-up is also extraordinary.From the Mediterranean coast to the empty sand and scrub of the Sahara.
All of which makes Morocco an intense and rewarding experience.

Lamb And Pear Tagine

This recipe Lamb and Pear Tagine serves up to 6 people,and tastes as good as it sounds.

2 lg onions,peeled & sliced
1 Kg lean lamb,leg or shoulder
-cut into,4cm cubes.
4 pears,peeled cored & cut
-into 4cm,chunks
1/2 c sultanas
1/2 c silvered almonds
1 T olive oil
1 t cumin
1 t coriander,Ground
1 t ginger,Ground
1 t cinnamon
1 t black pepper
1 water,to cover the meat
1 salt,to taste
1. In a large Tagine gently fry the onion in the olive oil until
soft, add the meat to the tagine and cook until it changes color, then
add the spices. Add water to just cover the meat and salt to taste.
Cover and simmer gently until the meat is tender, about 1 1/2 - 2
hours. (Displace the lid a little after an hour if there appears to
be too much liquid.)
2. Add the pears to the meat together with the sultanas & almonds.
Cook for a further 5 minutes or until the pears are soft. Serve with
rice.

Basic cafe food

Basic Moroccan meals normally begin with a thick very filling soup-most often the spicy bean snd pasta harira.Alternativly you might start with a salad,or have this as a side dish with your main meal.Typically a plate of kebabs(small pieces or chopped/minced lamb on a skewer).Some places offer fried fish, a stew of beans,or a plate or kebab of offal such as liver or brain.
A few hole in the wall places specialize soup,which they sell by the bowlful all day long.There is a thick pea soup called bisara topped with green olive oil.
Alternatively you could go for the Tagine,which is essentially a stew, steam-cooked in a earthenware dish ,with a conical lid.Classic tagines include lamb/mutton,prunes,almonds.or chicken with olives and lemon.Or you could have a tagine with fish or just vegetables.Kefa is popular , meatballs topped with eggs.A Tagine is to Moroccan cuisine what a cury is to Indian.And the variety is endless.

Moroccan artisan and Tourism

Morocco is one of the great craft producing countries of the world, the traditional crafts sector contributes more than 10% of the national income, and employs more than two million people and has a large share of Morocco's export trade. Tourism in Morocco is enormously important economically and also key to preservation of such fabled cities as Fez,Marrakech and Tangiers.Many visitors are so taken with the way of life in Morocco,They return year after year, some even become part-time residents whose renovated houses require the services of the many expert traditional craftsmen, tile-makers, painters, lantern-makers, rug weavers, furniture makers.Tourisum is an important factor in the way of life for the inhabitants of Morocco, providing a neccessary income in a otherwise poor situation.Without tourism many trades would be lost,many skills that have been passed down through the centuries could be gone forever.

Couscous

Couscous is the national dish of Morocco. It is made with water and flour that is hand rolled, so it is actually rolled pasta. Traditionally it is steamed over a pan of stewing vegetables, spices, garbanzo beans, and your choice of meat. The word couscous refers to the wheat pasta as well as to the prepared dish with sauce and vegetables. There are numerous ways to make couscous that vary from region to region. This is one of my favorite recipes.

2/3 c chickpeas,Dried
3 T olive oil
2 lb lean,boneless lamb shoulder
1/2 c white onions,Chopped
5 c water,Boiling
3 T fresh lemon juice
1/2 c ripe tomatoes
1/2 t cinnamon
1/4 t nutmeg,Freshly Grated
1 bay leaf
2 t dried mint,Crushed
1 t (scant) salt (or),To Taste
1/4 t black pepper,Freshly Ground
4 medium-sized carrots
3 sm turnips
2 c couscous
3 sm zucchini
2 italian sweet peppers
1. Soak the chickpeas overnight in four times their volume of water in a
noncorrisble bowl.
2. Heat the olive oil in a heavy-bottomed 5- to 7-quart pot.
3. Cut the lamb into 1-inch cubes. Brown them (in batches, if necessary) on all
sides over moderate heat. Transfer the meat to a warm platter.
4. Reduce the temperature to low and saute the onions for 2 minutes, stirring
frequently.
5. Add the lamb, boiling water, lemon juice, tomatoes, cinnamon, nutmeg, bay
leaf, mint, salt, and pepper. Stir, cover, and simmer the mixture for 20 minutes.
6. Drain the chickpeas and stir them into the lamb mixture. Simmer the
ingredients, covered, for 45 minutes.
7. Begin this step 5 minutes before step 6 is completed. Peel the carrots and
turnips. Cut the carrots into 3/4-inch long segments and the turnips into 3/4-
inch cubes. When step 6 is completed, stir these ingredients into the pot
containing the lamb. Simmer, covered, for 15 minutes.
8. Begin this step as soon as the carrots and turnips start simmering in step 7.
Put the couscous pellets in a 2- to 3-quart pan. Pour cold tap water into the pan
until it reaches a depth of 1 inch above the pellets. Soak the pellets for 10
minutes.
9. Pour the couscous into a sieve, discarding the water. Return the couscous to
its soaking pan. Slowly strain two cups of the broth from the large pot into the
couscous. Bring this mixture to a simmer. Cover, and cook for 5 minutes over
low heat.
10. Slice the zucchini into 3-inch cuves and the peppers into ¼ inch-thick rings.
When step 7 is completed, stir in both ingredients and simmer the mixture,
covered, for 10 minutes.
11. It should be time to turn off the heat under the simmering
couscous pellets as soon as the zucchini-and-pepper mixture starts
simmering in step 10. Fluff the pellets, cover the pan, and let it
stand for 8 minutes. Then pour off any remaining liquid.
12. Mound the couscous pellets in the center of a warm, large serving
platter. Using a slotted spoon, remove the meat and vegetables from
the pot and neatly arrange them around the mound.
Serves 6 to 8.

Chicken Tagine

1 T olive oil1 lg onion(s),finely chopped
3 garlic clove(s) (1,Minced
-tbs)
2 T ginger,minced
1 1/2 t turmeric
1 1/2 t cumin seeds,Ground
1 1/2 t coriander seeds,Ground
1 cinnamon stick
6 c (to 8 cups) chicken stock
2 T lemon juice
1/2 lb turnips,peeled cut into 3/4
- dice
1/2 lb carrots,peeled cut into 3/4
- dice
1/2 lb parsnips,peeled cut into
-3/4 dice
1/2 lb celeriac peeled cut into
-3/4 dice,sprinkled with
1 T lemon juice
1 T pickled lemons (opt),Chopped
1/2 c raisins
1 salt and pepper
2 lb chicken breasts skinned and
-boned cut into 2 pieces
1/2 c chick-peas (opt),Cooked
1/3 c cilantro or,Chopped
-flat-leaf parsley for gar
Heat the oil in a large Tagine. Add the onion, garlic, ginger,
turmeric, cumin, coriander, and cinnamon stick. Cover over medium
heat for 3-4 minutes, or until the onion is soft but not brown. Add 6
cups of stock and the lemon juice, root vegetables, Pickled Lemons
(if using), raisins, salt and pepper. Simmer for 20 minutes, or until
the root vegetables are almost tender. Add stock as necessary to keep
the stew from drying out.
Just before serving, remove the cinnamon stick and stir in the
chicken and chick-peas. Simmer for 2-3 minutes, or until cooked.
Correct the seasoning, adding salt, pepper, and lemon juice to taste.
Garnish with cilantro or parsley and serve at once.