#Tajine recipe

[acocktailmoment]

Spicy Pineapple Margarita !

4 jalapeño pepper slices

1 ½ oz tequila blanco or reposado

2 oz pineapple juice

¾ oz Cointreau or Triple Sec

¾ oz fresh lime juice

Tajin, for the rim

Instructions:

Cut a notch in a lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of Tajin.

Slice the jalapeño pepper into 3 to 4 thin slices for a medium spicy drink; customize with more or less as necessary. (Wash your hands well afterward.)

Place the jalapeño slices, tequila, pineapple juice, Cointreau and lime juice in a cocktail shaker and fill it with ice. Shake until cold. Strain the margarita into the glass with the salted rim. Fill the glass with ice and serve.

Courtesy: Cool Drinks

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

#art #design #cocktails #drinks #cocktail #cocktail recipes #recipes #drink recipes #drink #cooldrinks #jalapeno #tequila #pineapple #cointreau #lime #tajin

[najia-cooks]

[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!

Patreon | Tip jar

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

[fattributes]

Mango Passionfruit Margarita Mocktail

#food #recipe #drink #margarita #mango #passion fruit #lime #chamoy #tajin

[rapha-reads]

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

[lupismaris]

Someone cross their fingers or say a prayer I'm using an instapot for the first time

#im very nervous about making traditional recipes i know by heart in modern newfangled tech cookware #but im in a lot of pain and tajine takes up to four hours when done right so if the pot can make it in two or less with less clean up #then I'm willing to learn for the sake of accessibility

[beldikitchen]

Sabores Tradicionales Renovados: Salchichas en Salsa de Tomate con Toque Tajín 🍅

#beldikitchen #beldi #tajin #maroc #salchichas #tomate #receta #casera #youtube #cocina #recipe #kitchen #casero

[sikfankitchen]

Mango with Chamoy & Tajin! 🥭

#mango #tajin #chamoy #fruits #food #foodies #snack #mexican snacks #mexican food #recipes #food pics #food blog #sikfan kitchen #mango with chili

[brodywarner]

Snacks - Air Fryer Tajin Apple Chips This version of apple chips is flavored with Tajin®, a chile-lime seasoning, and makes a tasty, low-calorie, and healthy snack.

#calories #air fryer #snack #chips recipe #air fryer tajin

[helloitsgracevanderwaal]

Mango-Tajin Ice Pops Recipe Flavored with lime and Tajin seasoning, these mango ice pops are a deliciously refreshing dessert.

#ice pops #recipe #mango suckers #lime #supermarkets #hispanic #mango-tajin

[askwhatsforlunch]

Tajine Roasted Sardines

These Tajine Roasted Sardines make a flavourful and colourful dish, inspired by Moroccan cuisine, and bring a bit of spice and a lot of cheer to a rainy Autumn Sunday! Have a good one!

Ingredients (serves 2):

1/2 large onion

1 medium Green Bell Pepper, rinsed

1/2 small aubergine, rinsed

1/3 red hot chili pepper

1 lemon

1 heaped teaspoon Ras-el-Hanout

1/2 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

a small bunch Garden Chervil 

a small bunch Garden Cilantro 

10 medium to small fresh sardines, gutted, scaled and rinsed

2 tablespoons olive oil

Preheat oven to 200°C/395°F.

Peel onion, and cut into thick slices.

Halve and seed Bell Pepper, and cut into thick slices.

Cube aubergine halve.

Thinly slice hot pepper.

Combine vegetables in a large roasting tin. Grate the zest of the whole lemon over them. Sprinkle generously with Ras-el-Hanout, and season with coarse sea salt and black pepper.

Finely chop Garden Chervil and Cilantro.

Add fresh sardines on top, and drizzle generously with olive oil. Sprinkle with chopped Chervil and Cilantro. With clean hands, toss well to coat vegetables and fish in herbs, oil and spices. Then, arrange the sardines back on top of the vegetables.

Cut lemon into quarters, and tuck lemon quarters into the vegetables.

Place in the middle of the hot oven, and roast, at 200°C/395°F, 30 to 35 minutes.

Serve Tajine Roasted Sardines hot, with Spice and Sultana Semolina and a light and tangy Morrocan rosé, like a bright Boulaouane Gris.

#Recipe #Food #Tajine Roasted Sardines #Tajine Roasted Sardine recipe #Sardines #Fresh Sardines #Roasted Sardines #Fish #Fish and Seafood #Bell Pepper #Garden Bell Pepper #Aubergine #Onion #Red Chili Pepper #Chili Pepper #Lemon #Lemon Zest #Ras-el-Hanout #Ras el Hanout #Chervil #Garden Chervil #Cilantro #Garden Cilantro #Olive Oil #Coarse Sea Salt #Black Pepper #Black Peppercorns #Moroccan Cuisine #North African Matbakh

[acocktailmoment]

National Margarita day is celebrated on 2/22/23. We wanted to share some of our favorite alcoholic and nonalcoholic margarita recipes to honor national margarita day!

Woodbridge Sunshine Pinot Grigio Margarita !

Makes 2 cocktails

Ingredients:

   ¾ cup of freshly squeezed orange juice (about two oranges)

   3 oz. Woodbridge Pinot Grigio

   2.5 oz. tequila reposado

   2 oz. club soda

   .5 oz. lemon juice (about ½ lemon)

   2 tbsp. agave

   1 tbsp. Tajín, for rim (optional)

   1 orange slice, for garnish (optional)

   1 cube dry ice (optional)

Directions:  

   Fill cocktail shaker with ice

   Add the orange juice, Woodbridge Pinot Grigio, tequila, lemon juice, and agave

   Shake for about 20 seconds

   Strain into prepped glasses

   Top with club soda

   Garnish with a sliced orange, if desired

For a Tajín coated rim, place the Tajín on a small plate. Rub the rim of a cocktail glass with a lime, and lightly dip the glass into the Tajín. Fill your glasses with ice.

To make your margarita with dry ice, make the cocktail as directed above, but don’t add ice to the glass. Wear gloves and use tongs to transfer a 1/2-inch to 1-inch chunk of dry ice to your drink. Allow ice to melt completely or carefully and safely remove ice cube from glass before drinking.

Can’t find agave? Here’s a quick ‘simple syrup’ recipe as a substitute:

   Add ½ cup of granulated sugar and ½ cup of water to a small saucepan over medium heat

   Stir until sugar is dissolved

   Let cool, then pour into a glass jar and seal tightly with a lid

Courtesy: The Knockturnal

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

#art #design #Cocktails #cocktail recipe #cocktail #cocktail recipes #orange #pinot #tequila #club soda #lemon #the knockturnal #ice #shaker #tajin #agave

[nelsonangelica]

Mexican - Micheladas with Tajin Dark beer is added to a chilled spicy, zesty blend with chamoy to make these Mexican Micheladas with Tajin that are perfect for entertaining.

#beer #chela helada #tajin #words #cuisine #recipes

[fattributes]

Esquites con Camarón

#food #recipe #appetizer #dinner #elote #corn #shrimp #fish #cheese #tajin #lime #gluten free #mexican

[ruffincosplay]

Recipe for Roasted Tajin Pumpkin Seeds The ideal home-made autumn snack food, these savory pumpkin seeds pair perfectly with Tajin's mildly spicy and sour flavor.

#appetizers and snacks #pairing #pumpkin seeds #pumpkin seeds recipe #tajin #seeds

[michaelcdockery]

Recipe for Tajin Michelada There are many different versions of Mexican michelada - this recipe uses Tajin, Maggi Jugo, and of course, Mexican beer. 3/4 teaspoon soy-based liquid seasoning, 1 teaspoon chili-lime seasoning, 1 bottle light Mexican beer, ice as needed, 1/2 lime cut into 2 wedges, 3/4 teaspoon Mexican-style hot sauce, 3 fluid ounces tomato and clam juice cocktail

#corner #plate #mexican #maggi jugo #michelada recipe #restaurant #tajin michelada

[lupismaris]

I know soups and stews are the champions of autumn but we must not forget meat pies, the other unsung working class hero of the autumn - winter season

#im taking my lamb tajine recipe and throwing it into a pie and the kitchen smells like a dream right now #im so fatigued that im practically asleep on my feet but we will finish and eat this meal so help me