Marokkansk bord
Regional varianttagineNational

Tagine med kylling og tomater

Tagine med kylling og tomater er et marokkansk lertagine bygget omkring kylling og tomater; retten bygger på tålmodig varme, balancerede krydderier og fælles bord.

Næste skridt
Gør retten til et madstop, en markedsidé eller en begrænsning i rejseplanen.
Marokkansk bord
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Fortælling og smag

I National bærer retter som Tagine med kylling og tomater minder om markeder, familieovne og sæsonfornemmelse. Kombinationen af kylling og tomater viser en marokkansk vane: at gøre enkle råvarer til gæstfrihed, tilberedt, delt og husket.

Hvor du kan opleve dette

Retten er en del af det fælles nationale bord – du møder den i hele Marokko, ikke kun i én region.

Åbn kortet over MarokkoFlere retter fra det marokkanske bord
Forbundne opskrifter
Opskrift

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…
Tilberedningsmetode
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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)…
Tilberedningsmetode
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Chicken Tagine

an amazing moroccan cook named naima taught me to make this dish. if you ever have the chance to buy a tagine (a clay cooking pot) it is worth it just to make this dish. serve the finished meal boiling hot and eat it the traditional way -- straight from the clay tagine. by the way, i have adjusted this recipe to use chicken breasts (which are more common in the west) but in morocco you would more likely get a cut such as a thigh. any piece of chicken will work just fine.

chicken breasts, garlic, onion, turmeric, oil…
Tilberedningsmetode
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Chicken Tagine with Figs and Fruity Couscous

Tagine is a Moroccan classic, save time and effort with our simple chicken tagine recipe, spruced up with figs and fruity couscous.

1 tbsp olive oil, 2 medium onions, finely sliced, 2 garlic cloves, crushed, 6 free-range boneless, skinless chicken thighs, cut into thirds, 2 tsp ras-el-hanout (such as Bart)…
Tilberedningsmetode