Kitchen Globetrotter: Morocco // Tajine

This post comes to us via Claire Suellentrop. She believes eating well + having a really good time need not be mutually exclusive. Learn to achieve both on Eat Well. Party Hard. Say hello on Instagram and Twitter.

Moroccan tanjine
Thank you, Morocco, for your liberal use of intoxicating spices; earthy coriander, spicy paprika, exotic saffron? You had me at first whiff.
Thank you for being totally cool with mixing sweet into your savory (plum + egg. Mango + lamb. Dates + everything).
And thank you, especially, for the tajine.

 

Named after the large earthenware pot in which they are usually prepared, tajines are slow-cooked stews that make up the main portion of any good Moroccan lunch (the biggest meal of the day). Dried fruits and nuts are frequently added to the pot alongside spices like turmeric, cumin or ginger to create heavenly layers of flavor. I could not stop sneaking spoonfuls of this stew as it simmered—bright citrus, creamy squash and sharp garlic all in one bite? Swoon.
This would be a perfect dinner to double-batch early in the week; the flavors continue to marry overnight, and the leftovers reheat beautifully.

 

Moroccan Tajine: 
Adapted from this recipe
Serves 6, with couscous or other grain
1 tbsp olive oil
2 skinless, boneless chicken breast halves, cut into chunks (optional; I did not use)
1/2 onion, chopped
3 garlic cloves, minced
1 small butternut squash, peeled and chopped
1 can garbanzo beans, drained and rinse (increase to 2 if omitting chicken; garbanzo beans are unavailable where I live, so I subbed broad beans, but would recommend the garbanzo)
1 carrot, peeled and chopped
1 an diced tomatoes with juice
1 can vegetable broth
1 tbsp sugar
1 tbsp lemon juice
1 tsp salt
1 tsp ground coriander
1 dash cayenne pepper
Heat oil over medium in a large saucepan. Add onion and garlic, sautéing about 5 minutes, until browned (if using chicken, add as well, and increase sauté time to 15 minutes).
Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar and lemon juice into the saucepan. Season coriander and cayenne pepper. Bring the mixture to a boil, then reduce heat to a low simmer and continue cooking until vegetables are tender, about 30 minutes.
Add salt to taste and serve with couscous, rice or your preferred fluffy grain.Thanks so much, Claire!  Have any of you guys been to Morocco?  What were your favorite dishes?

photos thomas leuthard // Délirante bestiole [la poésie des goupils // zap the dingbat // cc

5 Comments

Cailee

Ohhhhh sweet lord in heaven; I ate tagine everyday when I was in Morocco. It is so so so so goooooood. And you can make it with anything: meat, veggies, fruits, all plopped on top of some delicious couscous. yuuuuummmmmmm

Reply

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.