TUNISIAN TAGINE CLASS
Morgan Baum of Clay Coyote taught a cooking with clay class at Alliance Française on March 3, 2025. Enjoy these recipes!
TUNISIAN ZHOUG DIP W/ BREAD
- 2 bunches cilantro (stems removed)
- 1/2 cup fresh parsley
- 2 to 4 jalapeños (remove seeds for less spice)
- 3/4 cup olive oil (more to taste)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon red pepper flakes
- 4 garlic cloves
- 1 teaspoon kosher salt
Purée everything and slowly add olive oil until desired texture. Serve with warm bread.
TUNISIAN CHICKEN TAGINE W/ COUSCOUS, CARROTS, ONIONS, AND GREEN HARISSA SAUCE
- 1 1/2 lbs boneless chicken thigh meat
2 tablespoons olive oil - salt and pepper to taste
- 2 teaspoons chili powder
- 3 medium carrots
- 1 large onion
1 tablespoon fresh ginger-minced- 5 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon ground turmeric
- 3/4 teaspoon cinnamon
- 1/2 teaspoon caraway seeds
- 1 teaspoon salt
- 1 teaspoon sugar
- 14-ounce can diced tomatoes (fire-roasted if possible)
Create a mixture of olive oil, salt, pepper, chili powder, cumin, coriander, turmeric, cinnamon, caraway seeds, and sugar. Sauté over medium heat in tagine. Add chicken and sear for 2-3 minutes or until slightly browned, remove. Add carrots, onion, ginger, and garlic to pan and sauté until onions are translucent, but do not let ginger or garlic burn. Return chicken and juices to pan. Add tomatoes. Cover and cook for 35-45 minutes or until the chicken is 165F internal temperature.
TUNISIAN COUSCOUS
- 1/4 cup dried apricots, diced (or sub raisins)
1 teaspoon ras el hangout - 1 1/2 cups water
- 1 1/2 cups couscous
Heat water to boil, add couscous, dried fruit, and ras el hangout. Stir. Turn off heat and cover for at least 5 minutes. Fluff with fork before serving.
GREEN HARISSA SAUCE
- 1 cup plain yogurt
- 1/2–1 bunch Italian parsley, stems removed
- 1–2 garlic cloves
- 1/2 to 1 whole jalapeño
- 1/2 teaspoon smoked paprika
- 1 teaspoon coriander (or cumin)
- 1/2 teaspoon salt
Purée everything and slowly add water until desired texture.
TUNISIAN CUCUMBER SALAD
- 4-6 tomatoes
- ½ an onion
- 1 cucumber
- ⅓ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- 2 tbs lemon juice
- 1 tsp white vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
- Olives, optional (if you don’t have good taste, kidding!)
Rough chop all the ingredients. Mix together lemon juice, vinegar, olive oil, salt and pepper. Drizzle over ingredients and stir to coat. Serve with warm bread.
