Table marocaine
Regional varianttagineMarrakech-Safi

Tajine de poulet à noix

Tajine de poulet à noix est un tajine en terre marocain construit autour de poulet et noix; il privilégie la cuisson patiente, l’équilibre des épices et le sens du partage.

Étape suivante
Transformez ce plat en étape gourmande, en idée de marché ou en repère pour votre itinéraire.
Table marocaine
+ Ajouter à l’itinéraire📍 CarteNearby discovery needs a mapped location. This entry has no confirmed location.
Plus ▾
Histoire et saveurs

À Marrakech-Safi, un plat comme Tajine de poulet à noix garde la mémoire des marchés, des fours familiaux et du bon sens des saisons. L’accord de poulet et noix montre une habitude marocaine: transformer les produits du quotidien en hospitalité, avec une recette que l’on cuit, que l’on partage et que l’on retient.

Où le découvrir

Tajine de poulet à noix appartient à la table de Marrakech-Safi. Goûtez-le là où vit sa tradition culinaire Hassani, ou intégrez-le à un itinéraire dans la région.

Voir Marrakech-Safi sur la carteExplorer les lieux de Marrakech-Safi
Itinéraire

Pottery and regional cooking from Fes to Tamegroute and the Souss

16 jours · Tangier → Agadir
Itinéraire gourmand
Itinéraire

Souks and coastal kitchens from Tangier to Agadir

13 jours · Tangier → Agadir
Itinéraire gourmand
Itinéraire

Moroccan craft landscapes: Fes, Tafilalt and the Anti-Atlas

16 jours · Tangier → Agadir
Itinéraire gourmand
Recettes associées
Recette

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…
Méthode de cuisine
Recette

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)…
Méthode de cuisine
Recette

Cheat’s Chicken and Vegetable Tagine with Lemon Couscous

A chicken tagine for two – ready in 15 minutes. You can also try small, peeled raw prawns instead of chicken.

100g couscous, 3 tbsp olive oil, Zest of 1 lemon, 150ml hot chicken stock, Juice of ½ lemon…
Méthode de cuisine
Recette

Chicken Chorba with Walnuts

this tasty moroccan soup is flavored with cumin and saffron and garnished with walnuts. from food & wine's annual cookbook 2011, submitted by edmond orsoni

walnut halves, olive oil, chicken thighs, onion, garlic cloves…
Méthode de cuisine