Recipe Category: Main Courses
Moroccan Tagine with Pumpkin and Chickpeas
Moroccan flavours turn chicken, lamb or vegetables into an exotic feast. Serve with Moroccan Flatbreads.
|Preparation Time:||15 minutes|
|Cooking time:||20 minutes|
- 6 boneless chicken thighs or lamb loin chops, trimmed of fat
- sea salt
- 2 tablespoons olive oil
- 1 onion
- 1 red capsicum
- 2 -3 tablespoons ras el hanout (Moroccan spice mix)
- 1/2 tablespoon turmeric
- 1 tablespoon smoked paprika
- 2 cups water
- 750g butternut pumpkin, peeled and cut into 2cm cubes
- 2 carrots, peeled and sliced
- 400g can chickpeas, drained
- grated rind of 1 lemon or 1/2 preserved lemon, diced
- 1/2 cup dried apricots or 8 pitted dates
- 1 bunch fresh coriander leaves
- 1/4 cup toasted slivered almonds
- natural yogurt, for serving
Halve and slice onion and capsicum, Season chicken/lamb with salt. Heat oil in a tagine or heavy based casserole dish, lightly brown chicken/lamb on both sides. Add onion, capsicum and spices, and cook, stirring for few minutes until aromatic. Add water, pumpkin, carrots, chickpeas, lemon rind/preserved lemon and apricots simmer covered for 15 minutes until carrots are tender, adding extra water if needed. Remove lid and simmer 5 minutes to reduce slightly and season to taste. Chop half the coriander and stir in. Sprinkle with almonds, garnish with coriander and serve with natural yogurt.
Ras el Hanout is a Moroccan spice mix that translates as 'top of the shop', as spice vendors create and sell their own blend that can be made with up to 100 spices.
Your favourite Moroccan Spice Mix will work here, or make your own with a mixture of cumin, coriander, turmeric, paprika, chilli and a little cinnamon.
Serve with Moroccan Flatbreads. You can find the recipe on Foodcentric.com.au
Substitute meat with 1 head cauliflower, cut into florets and add together with the pumpkin. Proceed as above.