October 10, 2010

Quick Moroccan Tagine

I have had the pleasure of eating some great tagines in the last while and I have an ever-growing obsession with cous cous so cooking and enjoying both of these at home is a must. To cook a 'real' tagine can take several hours but this 'cheaters' tagine can be prepared and cooked in under a hour, and still tastes delicious. This is a vegetarian recipe but it is easy to add chicken to this for a meat version.

Serves 2

1 400g tin tomatoes
1 400g tin chickpeas, drained
100ml vegetable stock
1 onion, finely chopped
1 green chili, chopped
1 clove garlic, finely chopped
1 cm cube of ginger, grated
6 cherry tomatoes, halved
1 tsp ground cumin
1/2 tsp ground coriander
1 tbsp coriander leaf
Salt and black pepper

To serve

100-120g of cous cous
100g green beans
2-3 small pitta breads

Sweat the onion for 10 minutes in a pot on a low heat.

Add the garlic, ginger, and chili and stir for a minute

Add the spices and stir for another minute

Add the tomatoes, vegetable stock, chickpeas, and the coriander leaf and stir. Season with salt and black pepper. Simmer for 20 minutes on a low heat, stirring occasionally. With 5 minutes to go, add the cherry tomatoes.

With 5 minutes to go, prepare the cous cous (about 100-120g for two people)

Serve the tagine with the cous cous, some green beans, and some warm pitta bread.

*****Chicken Version

If you want to add some meat to this quick tagine then simply cut some chicken into cubes and place in a bowl. Add the garlic, ginger, and chili to the bowl, and rub the ground cumin and ground coriander into the meat. Leave to marinade for a hour or two, if you can. When cooking add the chicken (with the garlic, ginger, chili and spices in the bowl) to the pot after you sweat the onions, the continue with the recipe as above. I would switch the vegetable stock for chicken stock too, put it will not impact on the recipe if you stick with the vegetable stock.

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