Chicken Tagine with Dried Plums

Ingredients:

• 1 pound diced chicken (or lamb), trimmed of most of its fat
• 1 large onion, peeled and sliced
• 1 teaspoon freshly ground white pepper
• 4 teaspoon La Kama Tagine spice
• 1 pinch saffron
• 1 pinch salt
• 1 preserved lemon
• 12 dried plums (you could also use apricots or 3/4 Cup of raisins)
• 4 cloves garlic, peeled and chopped
• 2 tablespoons culinary argan oil
• 1/4 cup whole blanched almonds, lightly toasted for serving
• chopped coriander, for serving

Preparation:

Preheat the oven to 300F. Place meat in a tagine. (You may wish to brown it in argan oil in a skillet first and transfer the browned meat to the tagine.) Add the rest of the ingredients and put on the lid. Place tagine on the lowest rung in the oven for
2 1/2 to 3 hours.  Enjoy!

Chicken and pumpkin Tagine

This delicious Tagine dish serves 4 people and can be made in a medium sized Tagine.
Ingredients:

• 8 chicken thighs 
• 1⁄2 kg pumpkin 
• 1 onion 
• 6 tablespoons culinary argan oil, 
• 1 tablespoon extravirgin olive oil 
• 2 pinches saffron pistils, 
• 1 pinch mace and salt

Preparation and cooking time: 1⁄2 hour
Finely slice the onion and brown with the chicken thighs in extravirgin olive oil for 10 minutes on a low flame. Put the spices in a glass of water and use to moisten the chicken. After boiling five minutes add the pumpkin diced in mediumlarge pieces. Cover and finish cooking. Season with the argan oil and serve immediately.


Note:
Mace is a spice from the same plant (Myristica fragrans, originally from the Molucca Islands) which provides nutmeg: this is the seed while mace is obtained from the surrounding reddish husk. It is used for savory dishes, in liqueurs and for preparing mixtures of spices, including curry.

Tagine of Lamb and Olives with Argan oil

This Moroccan tagine recipe calls for argan oil, a light, nutty oil which is exclusive to Morocco. While the argan oil imparts a unique flavor, olive oil or walnut oil can also be used. Beef or goat meat may be substituted for the lamb. Tagine of Lamb and Olives is best prepared in a traditional Moroccan tagine (use a diffuser if cooking stovetop), but good results can be achieved by slow-cooking in a heavy-bottomed pot. Avoid high heat when cooking with argan or walnut oil. Scoop up the tagine with Moroccan bread, and try serving it with Belgian French Fries heaped on top.


Serves four persons.

INGREDIENTS

2 lbs. (about 1 kg) lamb, cut into 2" to 3" pieces
1 medium onion, thinly sliced
1 medium onion, chopped medium
1 tablespoon ginger
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon turmeric
1/2 teaspoon saffron threads, crumbled
1/3 cup argan oil
small hanful of cilantro sprigs, tied together
1/2 cup green olives with pits
1 cup water
Prep Time: 10 minutes
Cook Time: 210 minutes
Total Time: 220 minutes

PREPARATION

Layer the sliced onions on the bottom of a tagine. In a bowl, mix the meat with the chopped onion and spices, and add the mixture to the tagine along with the water, argan oil and olives. Place the cilantro bouquet on top of the meat.

Cover the tagine, and place it on a diffuser over medium-low heat. It will take some time for the tagine to reach a simmer, but once it does, leave the tagine undisturbed for about three hours, using the lowest heat necessary to maintain the simmer.

There's no need to open the tagine unless you smell something burning. In that case, the heat was likely too high and a little water will need to be added to prevent scorching.
After the tagine has cooked for three hours, check on the meat. It should be very tender and easy to break apart with your fingers. If necessary, cook longer. When the meat is tender, reduce any excess liquid, and serve.

It's Moroccan tradition to serve the dish directly from the tagine in which it was cooked. It's best scooped up with crusty bread, with each person eating from his own side of the dish.

By Christine Benlafquih
Moroccan Food Expert

Chicken and pumpkin tagine, Choumicha Acharki

For 4 people

• 1⁄2 kg chicken breast 
• 1⁄2 kg pumpkin 
• 100 g cherry tomatoes 
• 1 onion, 
• 1 sprig parsley 
• 4 tablespoons argan oil 
• 1 teaspoon salt a pinch of pepper, ginger and saffron pistils

Preparation and cooking time: 2 hours
Cut the chicken breast into medium-large pieces. Pour two tablespoons argan oil into a pan and brown the finely sliced onion for five minutes. Add the diced chicken, spices (pepper, ginger, saffron) and parsley. Add a glass of water and cook on a low flame for 10 minutes. Dice the pumpkin into pieces the same size as the chicken. Add them with the cherry tomatoes to the pan and cook on higher flame for 15 minutes. As soon as the sauce is a creamy consistency, turn off the heat. Arrange the diced chicken, pumpkin and tomatoes on a dish. Cover with the sauce and complete with two tablespoons of argan oil before serving.

Enjoy!  

Tajine of kid with zucchini and pinenuts

Tajine of kid with zucchini and pinenuts
Gad Azran

For 4 people

• 600 g kid meat (shoulder and leg)
• 2 liters chicken stock
• 1⁄2 kg small zucchini,  
• 250 g white onions, 
• 2 cloves garlic, 
• 3 bay leaves
• 1 bunch parsley, 
• 100 g grilled pinenuts
• 15 saffron pistils, 
• 5 g powdered ginger, 
• 5 g turmeric, 
• 3 g black pepper
• 1 teaspoon salted butter, 
• 1 glass peanut oil, 
• 1 glass culinary argan oil

Preparation and cooking time: two hours and a quarter, plus marinating time

Cut the kid into small pieces and remove the fat. Leave the meat to macerate for four hours with the ginger, turmeric, pepper, bay leaves, garlic, butter and peanut oil. Put the macerated meat into a pan, cover with the chicken stock and bring to the boil. Lower the flame and cook for at least two hours.
In the meantime wash and cut the zucchini in two and finely slice the onions.
After 30 minutes cooking, add the onions and saffron to the meat and 10 minutes later, the zucchini. Finish cooking on a low flame.
Place the meat, vegetables and pinenuts on a serving dish. Add the argan oil and decorate with parsley.

Moroccan lamb tagine with Argan oil.

This authentic tagine recipe will take you to slow-cooked perfection in six simple steps – just kick back with a glass of wine until it’s ready.

Ingredients

• 1 tsp cayenne pepper
• 2 tsp ground black pepper
• 1½ tbsp paprika
• 1½ tbsp ground ginger
• 1 tbsp turmeric
• 2 tsp ground cinnamon
• 1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total)
• 2 large onions, grated
• 2 tbsp olive oil
• 2 tbsp argan oil
• 3 cloves garlic, crushed
• 570ml/1 pint tomato juice
• 2 x 400g tinned chopped tomatoes
• 115g/4oz dried apricots, cut in half
• 55g/2oz dates, cut in half
• 55g/2oz sultanas or raisins
• 85g/3oz flaked almonds
• 1 tsp saffron stamens, soaked in cold water
• 600ml/1 pint lamb stock
• 1 tbsp clear honey
• 2 tbsp coriander, roughly chopped
• 2 tbsp flat leaf parsley, roughly chopped

Preparation method

1. Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
2. Preheat the oven to 150C/300F/Gas2.
3. Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.
4. In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.
   
   
   Watch technique1:18 mins
5. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.
6. Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve.

Top recipe tip

Argan oil is a Moroccan oil from the argan tree. You should be able to find it in specialist Argan shops, like Shop Morocco

By Antony Worrall Thompson

Natural Argan oil and Cream

Argan oil is well known for it's anti-ageing properties, Due to high levels of Vitamin E and saponins, which soften the skin. It can help to reduce wrinkles by restoring the skin's water lipid layer and it also cools and soothes inflammation. Its antioxidant properties help to neutralise free radicals. Yet it does all this quite naturally.

Moroccan Whiskey

Moroccan Tea, lovingly refered to as Moroccan whiskey

Mastering the art of making Moroccan tea is well worth the effort it involves. To make about a litre of tea, first heat the teapot. Add about 1 1/2 Tablespoons of green tea, a handful of fresh whole mint leaves with their sprigs intact, and between 150 - 180 grams of lump sugar. Swirl the liquids around and then quickly pour out the water, taking care not to lose any of the leaves or undisolved sugar. (Moroccans swear this takes the bitterness out of the tea). Add the mint and and more sugar to taste and pour in about 1 litre of boiling water. Let the mixture brew for about 6 - 8 minutes.

The technique of pouring the tea is almost as crucial to the success of hosts as the quality of the tea they use. This becomes easier to understand when one realizes that all Moroccan tea pots have long, curved pouring spouts and this allow the tea to be poured into even the tiniest of glasses from a height of half a metre or more. Practice is definitely advised before trying this with your guests. Moroccans like their tea lightly flavored by herbs, only rarely is it served "neat". The most popular herb added to tea is mint

The origin of tea in Morocco is much debated. Several theories attribute it to various sources. One claims that Morocco's taste for green tea evolved from the first Phoenicians who visited the area. Another asserts it originates from Andalusia at the time of the Spanish reconquest. Yet another hypothesis extends further back in time to the Berbers, the first inhabitants of North Africa, who originally came from Central Asia.

Lamb tagine

Lamb tagine serves 4

Ingredients
1 tsp cayenne pepper
2 tsp ground black pepper
1½ tbsp paprika
1½ tbsp ground ginger
1 tbsp turmeric
2 tbsp ground cinnamon
1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about
1.1kg/2½lb meat in total)
2 large onions, grated
2 tbsp olive oil
2 tbsp argan oil (see note)
3 cloves garlic, crushed
570ml/1 pinttomato juice
2 x 400g tinned chopped tomatoes
115g/4oz dried apricots, cut in half
55g/2oz dates, cut in half
55g/2oz sultanas or raisins
85g/3oz flaked almonds
1 tsp saffron stamens, soaked in cold water
600ml/1 pint lamb stock
1 tbsp clear honey
2 tbsp coriander, roughly chopped
2 tbsp flat leaf parsley, roughly chopped



Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large tagine. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.
In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the tagine. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the tagine.
Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover and cook for 2-2½ hours or until the meat is meltingly tender, sprinkle over the chopped herbs. Serve.

Chicken Tagine with Olives and Preserved Lemons

For 2-3 people

* 1 small chicken around 1 kg, quartered
* 2 large sliced onions
* 1 tsp. powdered ginger
* one pinch of saffron (best if pistils)
* 2 preserved lemons
* 1 cup green olives
* 1 cup lemon juice
* sea salt
* pepper
* 1 cup water
* Argan oil

One hour before preparation, marinate chicken with sea salt, lemon juice and a cup of water in a large bowl.

Heat Argan oil in a large pot or tagine. Cook sliced onions until they start to change color. Add ginger, pepper, saffron and chicken. Add water. Remove the pulp of the preserved lemon and mix it in the Cuisinart. Add to the pot. Cut the skin into quarters. Add to the Tagine. Cook on a low flame until the chicken is soft and easily falls off of the bone. You don’t want it to be too dry, or too chewy. Add olives before serving.
And Enjoy!

Go Morocco

What ever you want to know about Morocco, you can find it here!

Moroccan Meat Stew

This is a nice menue for 1 -2

1 lg chicken -- jointed
1 1/4 lb mutton (or lamb),Cubed
2 lg onions -- finely,Chopped
1 bn parsley --,Chopped
1/2 t ginger --,Ground
1 salt
1 black pepper
1 paprika pepper
3 oz butter
1 lb quinces (or more ),To Taste
Put meat into a medium sized tagine with the onions and parsley. Just cover
with water and season with ginger, salt and pepper. Bring to boil and
simmer about an hour, until cooked. Slice and core the quinces (leave
peel on), brown them very lightly in the extra butter and add them to
the stew half an hour before the end of cooking.
Visit Shop Morocco for a full range of Tagines and Accesories

Moroccan Chicken Stew

1 sm to medium chicken
1 pn saffron
1/2 t ginger,Ground
1/2 t cloves
1/2 t turmeric
3 cloves garlic
1 3 cinnamon stick
1/2 c coarsely parsley,Chopped
1/2 c coarsely coriander,Chopped
1 chicken flavoring (if needed)
1/2 lemon
1 filo dough
1 butter,Melted
1 c toasted -- coarsely,Chopped
1 alm
1 t cinnamon
1/4 t cloves,Ground
1 t brown sugar
1 eggs
1/3 c powdered sugar
Place chicken (include the gizzards, etc) in a pot, add water to cover. Season
with saffron, ginger, cloves turmeric, garlic, cinnamon stick, parsley,
coriander and several cubes chicken flavoring if needed. Simmer for 1 - 2
hours, until fowl is meltingly tender.
Strain the stock, reserve the chicken (including gizzards) and discard any
whole spices. Boil the strained stock until it's reduced to 1 cup. Add the
lemon juice. Bone the chicken and cut into 1 inch pieces.
Brush the inside of a square or round baking dish approx. 12" x 12" x 3" with
melted butter. Fit a sheet of filo dough into the dish so that its ends hang
over the edge a bit. Brush with melted butter and repeat 5 or 6 times.
Scatter the almonds on top of the 6th layer. Sprinkle with 1/2 tsp. cinnamon,
cloves and sugar. Beat eggs and combine with 1/2 cup stock. Cook slowly
until creamy and forming soft curds. Layer 2/3 egg mixture over the almonds
and spices. Top with 4 - 5 more layers of filo dough, buttering each sheet.
Now, arrange the boned chicken pieces and the rest of the eggs. Dribble
several tbsp. of the remaining stock over this. Top with another 5--6 sheets
of buttered filo dough, tucking the overhanging edges from the bottom layers
in between. Bake in a 350 degree oven (mark 4--5) 40 minutes until golden
brown. Turn onto a platter and sprinkle with 1 tbsp cinnamon and 1/3 cup
sifted powdered sugar.

Moroccan Beef Stew

2 lb chuck roast (bite-size)
1/4 t cumin
3 T flour
1/4 t ginger
2 t salt
1/8 t cayenne pepper
2 T vegetable oil
1 c celery,Chopped
20 oz pineapple chunks
1/2 c onion,Chopped
2 c juice/water
2 cloves garlic,Minced
1/2 t paprika
1 c carrots,Sliced
1/4 t coriander
3 sm tomatoes,wedged
1/4 t turmeric parsley flakes
Dredge beef in flour and salt and brown in oil. Pour off drippings.
Add spices, celery, onion and garlic. Stir in juice and water. Cook
slowly 1 hour. Add carrots and cook 30 minutes more. Add pineapple
and tomatoes and heat through. Garning with parsley. Makes 8
servings.we recommend using a Large Tagine or simular cooking pot.

Enjoy your Meal, Esteve.

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Shop Morocco

Shop Morocco was created in 2007 by Esteve.
Having very close relations with morocco for many years,It seemed to obvious step to take.
We are based in Tarifa,Spain,on the southern coast of Spain, the most southern point of europe. Although in Spain,Tarifa's closest city is Tangiers, Morocco.
With only 14k of water (the Straits of Gibraltar) between them.
Trade between the two towns and the rest of europe as existed since the start of time.
Many of our items are shiped direct from our warehouse in Morocco,keeping our prices as low and competitive as possible.
All our products are Handcrafted by traditional moroccan craftsmen,
Artisan starts in the mind of the craftsman therefore every carpet, rug or piece of pottery is slightly different,making everyone unique.

Shop Morocco is quickly becoming the #1 seller of Tagines on the internet.
The Tagine is our #1 product.Closely followed by Carpets and Rugs.
Tagines come in many different shapes and sizes,Cooking Tagines,Serving Tagines and Decorative Tagines.The Tagine as become a specialist product for Shop Morocco, We are continually adding Tagines to our stock.
Moroccan Carpets and Rugs come in many sizes and colours.Every Carpet a unique in itself.Hand woven on wooden looms or laboriously knotted by hand.Every Carpet a unique creation using basic or intricate designs,passed down from the start of time.
It can take several months to make a Carpet, A Item to enjoy in your home for many years.
We also sell a lot of Hookahs(sheshas) and wooden pipes, Our clothing department is becoming very popular and we are constantly adding new products.

We have some great products on offer.Shop Morocco is the only online shop,directly related with Morocco. We buy all our products directly from the source in Morocco.
This not only keeps us in touch with the Moroccan people, but gives us a very special relationship buying direct, enables us to keep our prices competitive and more importantly help the Moroccan people. When you buy from Shop Morocco you are shopping in Morocco and providing much needed work to the Moroccan People.If you can't find what you're looking for, Please don't hesitate to contact us. We travel to morocco on a regular basis.Almost anything can be aquired or made to order.

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.