Jo Frank - Tagine Greats: 100 Delicious Tagine Recipes, the Top 100 Moroccan Tajine Recipes - Second Edition

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3 Welcome
Welcome to the Second Edition of Tagine Greats with 20 new recipes and the new Essential ingredients chapter, to help you get started with the basics of tagine cooking.
A tagine is both an earthenware cooking pot from Morocco and the name of a meal with many delicious variations.
If you don't own a tagine, using a flameproof casserole dish with a lid will also do.
Tagines are a great way to cook and the food is simply beautiful. If you love Moroccan cuisine, this recipe book is a must have.
The recipes in this book are easy to follow, the ingredients widely available and the meals are delicious, healthy and filling. The recipes are broken up into sections - Essential Ingredients, Vegetable Tagines, Chicken Tagines, Lamb Tagines and Other Great Tagines, encompassing fish, beef, pork, seafood and veal dishes..
The recipes are superb and delicious. Definitely great comfort food during winter.

And don't forget the couscous!
4 Table of Contents T HE BACKGROUND OF T AGINE COOKING ................................................................. 9 Moroccan Tagine ...................................................................................... 9 Tunisian Tagine ....................................................................................... 11 ESSENTIAL INGREDIENTS .............................................................................13 P RESERVED L EMONS ......................................................................................... 14 T OMATO C HERMOULA ...................................................................................... 16 R AS EL H ANOUT (M OROCCAN S PICES ) ................................................................. 17 VEGETABLE TAGINES ...................................................................................19 C HICKPEA T AGINE ............................................................................................. 20 F RUIT AND V EGETABLE T AGINE ........................................................................... 22 F ILLING V EGETABLE T AGINE ................................................................................ 24 Q UICK V EGETABLE T AGINE ................................................................................. 27 V EGETABLE T AGINE WITH C OUSCOUS ................................................................... 29 A PRICOT AND V EGETABLE T AGINE ....................................................................... 32 A FRICAN M IXED V EGETABLE T AGINE .................................................................... 34 C AULIFLOWER T AGINE ....................................................................................... 36 T AGINE OF C HICK P EAS WITH A ROMATICS ............................................................. 38 M OROCCAN T AGINE WITH C HERMOULA ............................................................... 39 T AGINE OF O KRA AND T OMATOES ....................................................................... 41 T AGINE OF PUMPKIN AND CHICKPEAS ................................................................... 42 T AGINE OF S PRING V EGETABLES WITH S PICED T OMATO B ROTH AND C OUSCOUS .......... 44 S LOW C OOKER R OOT V EGETABLE T AGINE ............................................................. 46 S PICY P OTATO T AGINE WITH P RESERVED L EMON AND O LIVES ................................... 47 A RTICHOKE AND F AVA B EAN T AGINE .................................................................... 49 F RAGRANT V EGETABLE T AGINE WITH L EMON C OUSCOUS ......................................... 51 S WEET P OTATO T AGINE ..................................................................................... 53 P UMPKIN AND C HICKPEAS .................................................................................. 55 V EGETARIAN M OROCCAN T AGINE ....................................................................... 57 CHICKEN TAGINES........................................................................................60 T RADITIONAL C HICKEN T AGINE ........................................................................... 61 S PICED C HICKEN T AGINE .................................................................................... 63 B ASIC C HICKEN T AGINE ..................................................................................... 65 M OROCCAN C HICKEN AND D ATE T AGINE R ECIPE .................................................... 67 M OROCCAN C HICKEN S TEW ............................................................................... 69 N ECTARINE AND P LUM C HICKEN T AGINE ............................................................... 71 M OROCCAN C HICKEN T AGINE ............................................................................. 73 M OROCCAN C HICKEN T AGINE WITH C OUSCOUS ..................................................... 75 Q UINCE AND O KRA T AGINE WITH M OHA .............................................................. 77 M OROCCAN C HICKEN T AGINE WITH H ONEY AND A PRICOTS ...................................... 79 H OT C HICKEN T AGINE ....................................................................................... 81 S PICY AND S WEET C HICKEN T AGINE ..................................................................... 82 M OROCCAN T AGINE ......................................................................................... 84 C HICKEN T AGINE WITH A PRICOTS AND A LMONDS ................................................... 86 C HICKEN T AGINE WITH A PRICOTS AND S PICED P INE N UTS ........................................ 88 G REEN O LIVES AND C HICKEN T AGINE ................................................................... 91 C HICKEN WITH L EMON AND O LIVES ..................................................................... 93 C ITRUS C HICKEN T AGINE .................................................................................... 95 M EDITERRANEAN C HICKEN WITH P RESERVED L EMONS ............................................ 97 T AGINE WITH C HICKEN AND A PPLE ...................................................................... 99 C HICKEN T AGINE WITH R OAST P EPPERS .............................................................. 100 S PICED C HICKEN A PRICOT T AGINE ..................................................................... 103 C HICKEN AND S EVEN V EGETABLES ..................................................................... 104 M OROCCAN -S PICED C HICKEN WITH B EANS ......................................................... 106 C HICKEN WITH S PRING V EGETABLES ................................................................... 108 C HICKEN WITH C ANDIED P UMPKIN .................................................................... 110 F ATIMA ' S CHICKEN TAGINE WITH COUSCOUS ........................................................ 112 C HICKEN WITH C INNAMON AND D ATES .............................................................. 115 LAMB TAGINES ..........................................................................................117 L AMB WITH Q UINCES ...................................................................................... 118 L AMB AND P EAR T AGINE ................................................................................. 120 T AGINE WITH M INCE AND T OMATO ................................................................... 122 M ARRAKESH L AMB WITH R AS EL H ANOUT .......................................................... 123 L AMB AND D RIED F RUIT T AGINE ....................................................................... 124 A PRICOT L AMB .............................................................................................. 126 L AMB AND P RUNE T AGINE ............................................................................... 128 Z ESTY L AMB T AGINE ....................................................................................... 130 L AMB , S HALLOT AND D ATE T AGINE .................................................................... 132 T RADITIONAL L AMB T AGINE ............................................................................. 133 L AMB T AGINE WITH A PRICOTS , O LIVES AND B UTTERED A LMONDS ........................... 135 T AGINE B ERBER ............................................................................................. 137 L AMB WITH A RTICHOKES AND M INT .................................................................. 139 L AMB WITH C HICKPEAS AND R AISINS , B ASMATI R ICE AND H ARISSA .......................... 141 S PICY L AMB T AGINE WITH C OUSCOUS ................................................................ 144 L AMB T AGINE WITH G OLDEN R AISINS ................................................................ 146 L AMB AND C ARROT T AGINE .............................................................................. 149 L AMB T AGINE WITH H ONEY , P RUNES , O NIONS .................................................... 150 M OROCCAN L AMB T AGINE ............................................................................... 153 L AMB T AGINE WITH P RUNES ............................................................................ 154 M OROCCAN L AMB T AGINE S MOTHERED W ITH O LIVES .......................................... 156 M OROCCAN L AMB T AGINE WITH R AISINS , A LMONDS , AND H ONEY .......................... 158 L AMB T AGINE WITH P RUNES AND C INNAMON G OURMET ...................................... 160 L AMB T AGINE WITH P RUNES , A PRICOTS , AND V EGETABLES .................................... 162 L AMB T AGINE WITH T OMATOES AND C ARAMELIZED S WEET O NIONS ........................ 164 L AMB T AGINE WITH D ATES & A LMONDS ............................................................ 166 L AMB , S HALLOT AND D ATE T AGINE R ECIPE ......................................................... 168 OTHER GREAT TAGINES .............................................................................170 S WORDFISH T AGINE ........................................................................................ 171 P OTATO AND V EAL T AGINE .............................................................................. 173 F ISH T AGINE WITH P RESERVED L EMON AND T OMATOES ........................................ 175 S HRIMP AND P RESERVED L EMON T AGINE ............................................................ 177 F ISH T AGINE WITH T OMATOES , C APERS , AND C INNAMON ...................................... 179 B EEF T AGINE WITH P RUNES .............................................................................. 180 M UTTON T AGINE WITH P RUNES ........................................................................ 181 I NDIAN -S PICED F ISH T AGINE ............................................................................. 183 M OROCCAN P ORK T AGINE ............................................................................... 185 T OMATO C HERMOULA F ISH T AGINE ................................................................... 187 A PPLE AND P ORK T AGINE ................................................................................. 189 M OROCCAN S PICED M EATBALLS W/ E GGS IN T OMATO S AUCE ............................... 191 C RANBERRY DUCK TAGINE ................................................................................ 193 B ENI M ELLAL T AGINE ...................................................................................... 195 INDEX ........................................................................................................197 The background of Tagine cooking