Marocký stůl
Regional varianttagineSouss-Massa

Tagine s kuře a mandle

Tagine s kuře a mandle je marocký hliněný tagine založený na kuřecí maso a mandle; staví na trpělivém ohni, vyváženém koření a sdíleném stole.

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Marocký stůl
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Příběh a chuť

V Souss-Massa nesou jídla jako Tagine s kuře a mandle paměť trhů, rodinných pecí a sezónního úsudku. Spojení kuřecí maso a mandle ukazuje marocký zvyk: proměnit prosté zásoby v pohostinnost — uvařenou, sdílenou a zapamatovanou.

Kde to zažít

Tagine s kuře a mandle patří ke stolu regionu Souss-Massa. Ochutnejte jej tam, kde žije kuchařská tradice Hassani, nebo jej zapojte do itineráře napříč regionem.

Zobrazit Souss-Massa na mapěProcházet místa v regionu Souss-Massa
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Moulay Bousselham and Massa: a food-led Moroccan line before Dakhla

14 dny · Moulay Bousselham → Dakhla
Gastronomický itinerář
Propojené recepty
Recept

Moroccan Seafood and Broccoli Salad

modified version of a jane brody recipe. you can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. cooking (passive) time also includes chilling time.

broccoli florets, scallions, red bell peppers, currants, small shrimp…
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Recept

Seafood Bastilla with Shrimp, Calamari and Fish

Swordfish, shrimp, and calamari are mixed with Chinese vermicelli, black mushrooms, and a spicy tomato sauce. The filling is enclosed in paper-thin warqa or phyllo dough and then baked.The measures below are for raw seafood prior to cleaning. Prep time does not include shelling or deveining shrimp or cleaning calamari. Save time by having your fishmonger do some of this for you.Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large pie as shown here or make small, individual-sized pies for easier serving.

For the Seafood:, 1 kilogram/2 pounds fresh medium shrimp (shelled, cleaned and tails removed), 1/2 kilogram/1 pound fresh calamari, cleaned and cut into 1/4" rings (tentacles chopped), 1/2 kilogram/1 pound fresh swordfish (or another firm, low-fat fish), 3 tablespoons butter (divided)…
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Recept

Chicken Tagine with Almonds and Apricots

A tagine is a North African stew that takes its name from the conical dish in which it’s made, but this chicken recipe uses a flameproof casserole, which can be used on the hob. Looking for something a little zestier? How about our chicken and preserved lemon tagine?

1.5kg free-range chicken, cut into 8 pieces, or 8 thighs, 1-2 tbsp olive oil, 2 onions, finely sliced, 2 garlic cloves, crushed, Pinch of saffron threads…
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Recept

Chicken Tagine with Apricots and Almonds

this is from gourmet magazine, may 2006. this moroccan recipe is served at jnane tamsna in marrakech.

ground cinnamon, ground ginger, turmeric, black pepper, salt…
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