Marokkaanse tafel
Regional varianttagineNational

Tagine met kip en tomaten

Tagine met kip en tomaten is een Marokkaanse kleitagine rond kip en tomaten; het kiest voor geduldige hitte, evenwichtige kruiden en de vrijgevigheid van samen eten.

Volgende stap
Maak van dit gerecht een culinaire stop, marktidee of voorwaarde voor de reisroute.
Marokkaanse tafel
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Verhaal en smaak

In National dragen gerechten zoals Tagine met kip en tomaten de herinnering aan markten, familieovens en seizoensgevoel. De combinatie van kip en tomaten toont een Marokkaanse gewoonte: eenvoudige voorraad omzetten in gastvrijheid, gekookt, gedeeld en onthouden.

Waar je dit kunt beleven

Dit gerecht maakt deel uit van de gedeelde nationale tafel — je komt het in heel Marokko tegen, niet alleen in één regio.

Kaart van Marokko openenMeer gerechten van de Marokkaanse tafel
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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)…
Bereidingsmethode
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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…
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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)…
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