Marokkansk bord
Regional varianttagineNational

Tagine med kylling og svisker

Tagine med kylling og svisker er en marokkansk leirtagine bygget rundt kylling og svisker; retten løfter tålmodig varme, balanserte krydder og delt måltid.

Neste steg
Gjør retten til et matstopp, en markedsidé eller en føring for reiseplanen.
Marokkansk bord
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Historie og smak

I National bærer retter som Tagine med kylling og svisker minner om markeder, familieovner og sesongforståelse. Kombinasjonen av kylling og svisker viser en marokkansk vane: å gjøre enkle råvarer til gjestfrihet, tilberedt, delt og husket.

Hvor du kan oppleve dette

Retten er en del av det felles nasjonale bordet – du møter den over hele Marokko, ikke bare i én region.

Åpne kartet over MarokkoFlere retter fra det marokkanske bord
Tilknyttede oppskrifter
Oppskrift

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
Oppskrift

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
Oppskrift

Duck and Prune Tagine

Duck legs are the ultimate choice for low-and-slow cooking, as they become fall-apart tender with ease. What’s more they’re flavoursome enough to stand up to lots of spices. It’s also a beautiful meat to match with fruit, which this tagine effortlessly proves. This recipe can be made ahead and frozen – see the tips below. Discover more brilliant batch cooking recipes.

2 tbsp olive oil, 2 cinnamon sticks, 3 red onions, finely sliced, 5 garlic cloves, finely sliced, 2 tbsp harissa…
Tilberedningsmetode
Oppskrift

Moorish Moroccan Chicken Tagine

we love couscous and are always looking for new dishes to go with it. this is a lovely rich, yet light dish with gorgeous moroccan flavors.

chicken thighs, extra virgin olive oil, red onion, white onion, cumin…
Tilberedningsmetode