Mains
ChefLoubna Fawaz
Moroccan Tagine with Chicken and Beef
Moroccan tagine is a delicious main dish. This recipe combines beef and chicken for a robust Moroccan result. The yield is large, so you can scale the ingredients to make a smaller batch.
Ingredients
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- 1 kilo beef shank
- 1 kilo boneless chicken breasts
- 3 kilos small onions, peeled
- Three-quarters of the bag of ready-made Maghribi pasta
- 1 kilo cooked chickpeas
- 5 tablespoons flour
- Note: Keep the cooking liquids from all components because we will use them later
Method
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- Boil the beef and chicken, cut into medium-sized pieces, together
- Sauté the onions for about 10 minutes in a little oil, stirring occasionally, then add water over them and boil themTimers: 10 min
- In a large cooking pot, dissolve the flour in a little cold water, then add the beef and chicken cooking liquids; also add some of the chickpea cooking water and the onion cooking water until the liquid in the pot is more than halfway up
- When the water with the flour boils and the mixture becomes slightly thick, add the beef, chicken, chickpeas, and onions with two tablespoons of seven-spice mix and salt, and boil them for about 15 minutesTimers: 15 min
- Put a little oil over the ready-made Maghribi pasta and toss it aside in a wide skillet. Cook it the same way you cook rice, adding some of the cooking liquids from all the components — a little of each component's cooking liquid with a sprinkle of seven-spice mix
- If the Maghribi pasta does not cook through, add more water
Recipe tags
MainsLevantDairy freeNut freeEgg freeHigh proteinBoiledLamb
