Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.morrocan tangine?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(morrocan tangine?),it will help you,my kids.
has anybody had morrocan tangine?
how is it?
Answers:
no but of heard it nice to eat here is a recipe
INGREDIENTS:
?2 teaspoons vegetable oil
?2 cups chopped>------------------------------...
Other Answers:
Yes I have had Moroccan Tangine. IT is really good my husband is from Morocco he taught me how to cook Moroccan food and their are different ways to make tangine. We use Lamb in ours some use beef or pork.
I love it! Here's a recipe below & if you visit www.tagines.com
you will get all the info you need.
This Tagine -- the word, also spelled Tajine, refers both to the cooking pot as well as a stew cooked in it -- is one of dozens of classic tagines prepared in Northern Africa, especially Morocco. The tagine consists of two parts: a round pot (traditionally clay), and a conical cover with a small hole which allows some steam to escape.
What you need
two to four cloves of garlic, minced
olive oil (or any oil) for pan-frying chicken and mixing marinade
one or two chickens, cut into serving sized pieces; or similar amount of chicken breasts
Spices:
quarter teaspoon black pepper
quarter teaspoon ground ginger
pinch of saffron
one teaspoon cumin (optional)
one teaspoon turmeric (optional)
one stick of cinnamon or a few pinches of ground cinnamon (optional)
one teaspoon coriander (optional)
two onions, finely chopped
two cups chicken broth or stock (or water)
one cup green olives
two preserved lemons, cut into slices (see below)
salt, to taste
What you do
Mix the garlic, some black pepper, and a spoonful of oil. Rub the chicken with the mixture and set aside for a few hours or overnight.
Heat the oil in a tagine. Fry the chicken until all sides begin to brown. Add spices. (The black pepper, ginger, and saffron are most typical. If you have no saffron, consider one or two of the optional spices, which can be added according to you liking.) Add onions. Stir-fry over high heat for a few minutes.
Add chicken broth, stock, or water. Bring to broil. Reduce heat. Cover, but leave a crack for steam to escape. Simmer over low heat for thirty minutes or more.
Add olives and preserved lemons. Add salt and adjust seasoning. Continue to simmer. Remove chicken and set aside. If necessary, bring sauce to boil, stirring continuously, until thickened.
Serve chicken, covered with sauce
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.morrocan tangine?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(morrocan tangine?),it will help you,my kids.
has anybody had morrocan tangine?
how is it?
Answers:
no but of heard it nice to eat here is a recipe
INGREDIENTS:
?2 teaspoons vegetable oil
?2 cups chopped>------------------------------...
Other Answers:
Yes I have had Moroccan Tangine. IT is really good my husband is from Morocco he taught me how to cook Moroccan food and their are different ways to make tangine. We use Lamb in ours some use beef or pork.
I love it! Here's a recipe below & if you visit www.tagines.com
you will get all the info you need.
This Tagine -- the word, also spelled Tajine, refers both to the cooking pot as well as a stew cooked in it -- is one of dozens of classic tagines prepared in Northern Africa, especially Morocco. The tagine consists of two parts: a round pot (traditionally clay), and a conical cover with a small hole which allows some steam to escape.
What you need
two to four cloves of garlic, minced
olive oil (or any oil) for pan-frying chicken and mixing marinade
one or two chickens, cut into serving sized pieces; or similar amount of chicken breasts
Spices:
quarter teaspoon black pepper
quarter teaspoon ground ginger
pinch of saffron
one teaspoon cumin (optional)
one teaspoon turmeric (optional)
one stick of cinnamon or a few pinches of ground cinnamon (optional)
one teaspoon coriander (optional)
two onions, finely chopped
two cups chicken broth or stock (or water)
one cup green olives
two preserved lemons, cut into slices (see below)
salt, to taste
What you do
Mix the garlic, some black pepper, and a spoonful of oil. Rub the chicken with the mixture and set aside for a few hours or overnight.
Heat the oil in a tagine. Fry the chicken until all sides begin to brown. Add spices. (The black pepper, ginger, and saffron are most typical. If you have no saffron, consider one or two of the optional spices, which can be added according to you liking.) Add onions. Stir-fry over high heat for a few minutes.
Add chicken broth, stock, or water. Bring to broil. Reduce heat. Cover, but leave a crack for steam to escape. Simmer over low heat for thirty minutes or more.
Add olives and preserved lemons. Add salt and adjust seasoning. Continue to simmer. Remove chicken and set aside. If necessary, bring sauce to boil, stirring continuously, until thickened.
Serve chicken, covered with sauce
correctness,It's Non-profit and only for informational purposes.
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