Try this Chicken (or beef) and Chickpea Tagine with Vanilla recipe, or contribute your own.
Suggest a better descriptionMade the recipe from BRTW with beef this time so this is the beef version:
- Double the amount of spices and aromatics for the called-for amount
- Started by browning the beef for 8 minutes at least on each side (cut into relatively larger chunks as it shrinks with cooking)
- Used 0.75-1tsp cayenne
- Drained canned tomatoes (do not use more than the equivalent of 1.5 cups, which is 200 gm *1.5 drained canned tomatoes)
-Used 0.5 tsp pure vanilla powder and see if you need more
-Used 2 cubes chicken bouillon and no salt elsewhere (still needed a bit of salt when served)
-Do not use less than the 0.5 cup of chopped dates as it will NOT be too sweet
-Reserved the chickpeas and dates for the first 2 hours then added them and cooked it for another half hour, all at a gentle simmer. - Start with 1 cup of water (you can reduce easily at the end of the cooking). The beef was tender but still deliciously intact
- Garnished with pine nuts ib addition to the herb, and served next to yogurt, lemon confit and simple couscous (see recipe)
Delicious!
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Serving Size: 1 Serving (493g) | ||
Recipe Makes: Servings | ||
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Calories: 1794 | ||
Calories from Fat: 268 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.8g | 40 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 13.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 118.3mg | 4 % | |
Potassium 4312mg | 113 % | |
Total Carbohydrate 298.9g | 88 % | |
Dietary Fiber 85.7g | 343 % | |
Sugars, other 213.1g | ||
Protein 95.1g | 136 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1794
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