Tagine Cookbook: Top 100 Delicious and Healthy Moroccan-Tagine and Couscous Poultry Recipes

By Waseem Kader Ahmed

I want to thank you for choosing this book. If you are looking for simple, delicious, and nutritious exotic recipes, want to increase your protein intake, or simply reduce the time spent in the kitchen, this book has got you covered. It will introduce you to a variety of chicken tagine recipes. 

Tagine has been an inaliena

• Language: English
• Publisher: Waseem Kader Ahmed
• Release date: Jul 26, 2023
• ISBN: 9781088226735

Book preview

Introduction

I want to thank you for choosing this book. If you are looking for simple, delicious, and nutritious exotic recipes, want to increase your protein intake, or simply reduce the time spent in the kitchen, this book has got you covered. It will introduce you to a variety of chicken tagine recipes. 

Tagine has been an inalienable part of traditional Moroccan cuisine and culture for hundreds of years now. A tagine refers to a shallow and circular dish that's either made of clay or ceramic. It is characterized by its unique dome-like lid. There are a few popular theories about the origin of the tagine. Some believe it was the Roman influence on Moroccan cooking, while others claim it was introduced during the 18th century by the Islam empire. Regardless of where this wonderful piece of cookware comes from, it is incredibly helpful and no kitchen should be without one.

This book is filled with easy to cook, delicious, and extremely flavorful poultry tagine recipes. All the recipes not only incorporate chicken, duck, turkey, or game birds, but are cooked using only the tagine. If you usually don't like cooking because of all the cleaning up and washing you have to do later, a tagine will want to change how you feel. Forget about using a variety of pots and pans once you start cooking with a tagine, and you can even use it for serving as well. Another wonderful thing about the tagine is it instantly adds a rich cultural and traditional feel to any dish you cook. You simply place all the ingredients in this one pot, leave it on simmer, and voila! The meal is ready! Home cooking has never been this easy or simple before.

Another important aspect of all the recipes given in this book is that they incorporate poultry. Increasing your consumption of chicken, turkey, etc., is a brilliant idea, especially if you want to build and maintain muscle. Poultry is an excellent source of protein, and is also rich in a variety of minerals such as calcium and phosphorus that are needed for maintaining and strengthening your bones. It has certain mood-boosting nutrients such as vitamin B5 and tryptophan that reduce stress. Regular consumption of poultry is also known to reduce the symptoms of premenstrual syndrome in women and boost testosterone production in men. It is known to improve the functioning of your immune system and support heart health. Well, these are reasons enough to start adding poultry to your daily diet and cooking with a tagine.

Are you worried that you would have to spend time looking for recipes that cater to both these criteria? Well, you don't have to because this book has a variety of foolproof tagine recipes. You simply need to gather the required ingredients, select a recipe that strikes your fancy, and follow the simple instructions. These are the only three steps you need to follow to cook delicious, comforting, and nutritious meals daily. Once you start cooking with a tagine there is no going back because it will leave you wanting for more.

These recipes are inspired by Middle Eastern, Moroccan, and North African cuisines. They are bursting with nutrition and flavors. You no longer have to compromise on taste to obtain the required nutrients. Instead, you simply need to change how you cook. Once you use the recipes in this book, it will take your cooking game to the next level. Also, cooking and cleaning up have never been this easy or simple before. Don't hesitate to explore different flavor combinations once you get started. You can also tweak the recipes as per your preferences.

If you are excited to get started, what are you waiting for? There is no time like the present to get going!

Chapter 1

Chicken Tagine Recipes

Note: When you are placing the tagine on your stovetop, make sure to place a diffuser over the burner. Place the tagine over the diffuser.

Do not keep opening the tagine unless you need to add ingredients to the tagine.

Algerian Chicken with Olives and Meatball Tagine

Serves: 2 – 3

Ingredients:

For Meatballs:

8.8 ounces minced lamb meat

1 clove garlic, peeled, minced

1/8 teaspoon ground ginger

1/8 teaspoon ground cumin

½ medium onion, finely chopped

¼ teaspoon ground cinnamon

Salt to taste

1 teaspoon dried parsley

Pepper to taste

½ egg (beat an egg and use half of it)

1 tablespoon olive oil

For the Tagine:

½ chicken, cut into 4 pieces

1 cup pitted green olives

1 ½ carrots, cut into ¼ inch thick round slices

3.5 ounces fresh mushrooms, quartered

½ onion, finely chopped

1 ½ tablespoons olive oil

¼ teaspoon black pepper or to taste

½ teaspoon saffron threads soaked in 1 cup hot water

1/8 teaspoon turmeric powder

Salt to taste

1 bay leaf

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

A large pinch dried parsley

Directions:

Mix together lamb mince, egg, salt, ginger, pepper, garlic, parsley, and onions in a bowl.

Dust your hands with some flour and make small meatballs of the mixture.

Place the meatballs on a plate and keep them in the refrigerator for 10 minutes.

Pour oil into a tagine. When oil is hot, add meatballs and cook until brown all over.

Remove meatballs with a slotted spoon and place them on a plate lined with paper towels.

Pour oil into the tagine. When oil is hot, add chicken and cook until brown all over.

Stir in mushroom, carrots, ginger, turmeric, and cinnamon and cook for about 5 minutes.

Stir in bay leaf and parsley. Add the saffron water and stir. Lower the heat to medium-low and simmer for about 15 minutes.

Drop the meatballs into the tagine. Cover once again and cook for about 10 minutes.

Stir in olives and continue cooking for another 5 minutes.

Serve chicken and meatballs in serving bowls. You can serve this with couscous, rice, or quinoa.

Algerian Spiced Chicken Tagine

Serves: 2

Ingredients:

3 – 4 tablespoons olive oil + extra to grease the tagine

2 cloves garlic, peeled, minced

1 teaspoon ground cumin

¼ teaspoon aniseeds

Salt to taste

½ teaspoon ground coriander

½ teaspoon cayenne pepper or to taste

Freshly ground black pepper to taste

Juice of ½ lemon

¼ cup chopped fresh cilantro + extra to garnish

1 ½ inches fresh ginger, peeled, minced

1 lb. chicken breast halves

½ large red onion, diced

½ green bell pepper, diced

1/8 cup pitted black olives

2 ripe plum tomatoes, halved lengthwise

1 cup diced eggplants

Directions:

Blend together cilantro, 2 tablespoons of oil, ginger, garlic, salt, cumin, aniseeds, coriander, cayenne pepper, pepper, and lemon juice in a blender until smooth.

Place chicken in a bowl and pour the blended mixture over the chicken. Stir until chicken is coated with the mixture.

Set aside for 2 hours to marinate.

Preheat the oven to 300°F.

Grease the bottom of the tagine with a generous amount of oil.

Place tomatoes in the tagine. Brush about ½ tablespoon of oil over the tomatoes. Sprinkle salt over it. Close the lid.

Place tagine in the oven and bake for about 1 ½ hours.

Take out the tagine and cool the tomatoes slightly. Chop the tomatoes.

Pour remaining oil into the tagine, and layer the bottom with onions. Sprinkle bell peppers over the onions, followed by eggplants. Now scatter the roasted chopped tomatoes followed by olives. Sprinkle salt and pepper to taste. Place the chicken on top of the olives, and spread the remaining marinade over the chicken.

Close the lid and place the tagine in the oven. Set the timer for about 30 – 40 minutes or until the chicken cooks.

Sprinkle cilantro on top and serve.

Algerian Spicy Chicken and Chickpea Tagine

Serves: 2

Ingredients:

For the Dersa:

6 dried red bird’s eye chilies or dried cayenne chilies

1 heaping teaspoon ground cumin

3 cloves garlic, peeled, roughly chopped

½ tablespoon olive oil

1 heaping teaspoon ground paprika

¾ teaspoon ground black pepper

¾ teaspoon ground sea salt

2 tablespoons hot water

For the Chickpeas and Chicken:

1 ¼ lb. bone-in skin-on chicken pieces

2 ½ tablespoons salted butter

¾ cup water

1 can (14.5 ounces can) chickpeas, drained, rinsed

1 tablespoon olive oil

For the Zucchini and Red Bell Peppers:

3 medium zucchinis, trimmed

¾ tablespoon salted butter

1 red bell pepper, peeled slightly, deseeded, halved

Directions:

To make the dersa: Place chilies, cumin, garlic, oil, paprika, pepper, salt, and hot water in a blender and blend until smooth.

Place a tagine over medium heat. Add oil and butter. When butter melts, place chicken in the tagine such that the skin side is facing up.

Now reduce the heat to medium-low. Cook for about 5