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najia-cooks · 1 year

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[ID: A large bowl filled with several chicken breasts covered in an herb marinade, dark green olives, and pale yellow lemon wedges. End ID.]

Vegan tajine djaj b zitoun / طاجين الدجاج بالزيتون (Moroccan chicken stew with olives and preserved lemon)

This tajine features chicken flavored with chermoula--a Moroccan marinade primarily consisting of cilantro and parsley (in ratios anywhere from 1:1 to 4:1) but also inclusive of garlic, spices, chili pepper, garlic, and lemon, depending on region and personal preference. The chicken is then slow-cooked in olive oil and water to produce a thick, saucy stew; bitter olives and Moroccan preserved lemons add tanginess, salt, and color.

Recipe under the cut!

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INGREDIENTS:

For the marinade:

~ 300g unseasoned, unbreaded vegan chicken breast (I used Gardein)

2-inch chunk cassia cinnamon, or 1/2 tsp ground cinnamon

1/2 tsp black peppercorns, or ground black pepper

1/2 tsp sweet paprika

1/2 tsp ground ginger

1/2 tsp ground turmeric

1/2 tsp cumin seeds, or ground cumin

1 small bouquet parsley

1 small bouquet cilantro

pulp of 1 preserved lemon*

1 clove garlic

1 Tbsp olive oil

1/2 cup water

pinch of saffron

*Moroccan preserved lemons are simply a Moroccan variety of lemon preserved in saltwater. They may be found in halaal grocery stores; Mina is a brand that I've seen in western grocery stores in the U.S.. I've also used Thai preserved lemons from an Asian grocery store in a pinch.

For the dish:

1 Tbsp vegetarian chicken stock concentrate (or substitute soy sauce)

1/2 cup water (vegetable stock, if not using chicken stock)

Large handful of bitter green olives

1 preserved lemon, quartered

1 large yellow onion, chopped

1 Tbsp olive oil

salt to taste

INSTRUCTIONS:

1. If frozen, allow chicken to thaw in the refrigerator for several hours, or in a large bowl full of warm water, while you prepare the marinade.

2. Grind saffron to a fine powder in a mortar and pestle, or crumble it between your fingers. Soak it in 1/2 cup of just-boiled water for at least 10 minutes.

3. If using whole spices: heat a dry skillet over medium heat and toast cinnamon and black peppercorns for a few minutes until fragrant and a shade darker. Set aside. Toast cumin seeds for about a minute until fragrant and set aside. Remove the skillet from heat and toast ground spices, agitating constantly, for about 30 seconds.

4. Grind parsley and cilantro leaves to a paste in a mortar and pestle, or mince them and then crush them with the flat of a knife. Mash garlic and lemon pulp in a mortar and pestle, or grate the garlic and chop the lemon pulp.

5. Mix all marinade ingredients in a large bowl and rub marinade onto both sides of each chicken breast.

6. In a large pot, heat oil on medium high. Add onions and cook for 5-8 minutes until translucent; remove from the pan or push to the side.

7. Lower heat to medium and brown chicken on both sides (about 5 minutes each side). Mix in with onions.

8. Lower heat to low and add olives, lemon, and vegetable or chicken stock. Cook, partially covered, for about half an hour to allow flavors to incorporate and stock to thicken.

(Traditionally, tajine b djaj is cooked by heating oil in a tajine, then adding onions, chicken, and water and covering to allow the chicken to steam for several hours. The lemons and olives are then added later in the cooking time. I haven't found much of a point to doing this with vegetarian chicken substitutes; the texture does not improve with simmering, and the 'chicken' doesn't let out much flavor into the cooking water (which is why I've called for stock, rather than water, in this recipe)).

Serve warm with khobz. The flesh of the preserved lemons is eaten; the rinds are left.

#Moroccan #cooking #recipes #tajine #tajine djaj #chicken #preserved lemon #parsley #cilantro

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rapha-reads · 6 months

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So I was on the phone with my sisters and my father and I started getting out vegetables and meat to cook dinner and my Baba said "you're not going to make a tajine now?" (it was around 10.30pm). And I said "it's alright, it's not gonna take too long, I'm just throwing everything into the pan and letting it cook". And my Baba went full offended gasping "oh hell no, if you're going to make a tajine you're going to make it right and that takes at least 45 minutes!". So I said "uuuh, tell me again how it's made, because I think I'm missing something?..."

Turns out I've been making my tajines wrong all along, but now I know how to make them right, so I'll share with you.

Moroccan tajine (for 1 person) :

- onion and garlic to taste

- meat to taste (preferably lamb)

- 2 carrots

- 1 courgette (or half if it's a big one)

- 2 potatoes

- spices

To start:

Cut the onion in thin slices and the garlic roughly. Put them in the saucepan with a bit of water, just enough to cover them but not drown them.

Let them simmer for around 15 minutes, until the onion is melted.

In the meantime get the rest of your vegetables ready.

Once you deem the onion sufficiently translucid, add your meat (sorry, I don't know the timing for vegetarian equivalent meat).

At this point, add your spices. I personally put the classics, salt, pepper and cumin (cumin is very important), and then I add paprika, ginger and rosemary.

Let the meat cook for another 15 minutes or so and add the carrots. Carrots take a long time to cook so you add them before the rest.

Wait for another 20-25 minutes, cooking on slow burn and checking regularly the water. You don't want your sauce to evaporate. The water you add if necessary must be heated.

You can add the rest of your vegetables after 20 minutes, when the carrots are already starting to cook well.

And now you let it all cook gently and slowly until the vegetables are ready. Don't eat immediately, it's very hot! A traditional Moroccan tajine is usually cooked in a clay dish like this, so it's dangerously hot.

And that's it! Quite simple in the end, but it does take a hot minute.

#recipes #moroccan food #morocco #tajine #tajine marocain #recette #food #maroc #rapha talks #cooking

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iltuoprofumo · 2 months

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#tajine #maroc #marocco #morocco #illustration #love #amore #food #culture #cultura

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whateatinmorocco · 1 year

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#moroccan food #moroccan #morocco #tajine #tagine #swordfich #food #food log #foodblogger #foodporn #foodstagram

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economicsresearch · 1 year

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page 550 - If I haven't had an authentic tagine dish, I've certainly read about it.

I fell asleep moaning about peanuts as commodities and I wake up dreaming of hoarding stew. This place is getting to me.

Before I fell asleep I could have sworn I heard hissing. Gas piped into my face, sound from a cartoon.

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morocoexposure · 1 year

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Moroccan Tajine over the Atlantic ocean 😋 . . . . . #travel #morocco #moroccoexposure #maroc #marruecos #marokko #mountains #beach #foods #foodlover #tajine #moroccanfood #cuisine #cuisinemarocaine #maroc #foodstyling #foodlover #beachlife #beachvibes #atlanticocean #essaouira #taghazout #sidikaouki (at Sidi Mbarek, Essaouira, Morocco) https://www.instagram.com/p/CnnLYFLozSh/?igshid=NGJjMDIxMWI=

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teafrtwo · 1 year

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#per my husband’s request « it’s something good to share »#food #tajine #deliciousness #🤤#made by me #breakfast

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zachandkaylarph · 2 months

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Chicken Tajine

#Chicken #Tajine

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dandanjean · 2 months

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Ras-el-hanout

Le ras-el-hanout, c’est le mélange d’épices le plus connu des pays du Maghreb. On l’utilise notamment dans les recettes de couscous et de tajines. Un mélange si populaire qu’il existe autant de recettes… que d’épiciers maghrébins! À la découverte du ras-el-hanout – L’épicerie

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#épices #Blog #couscous #Maghreb #nouvelles #ras-el-hanout #tajine #Youtube

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des-jours-et-des-nuits · 4 months

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Chez Sel et Poivre Décembre 23

#tajine #fish #bar

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bookaddictsguide · 7 months

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Chicken Tajine

#Chicken #Tajine

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kris33390 · 10 months

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Tajine de calmars aux fèves

Par les temps qui courent on recherche les promotions et les bonnes affaires. Donc aujourd’hui au rayon bonnes affaires il y avait des petits calmars, certainement parce que personne n’en veut… et des fèves en pot de verre, venant d’Espagne, inhabituel pour les papilles des gens du coin, donc bon prix pour découvrir. Et pour changer des poivrons énormes, j’ai choisi des poivrons allongés moins…