{"id":1188,"date":"2016-05-12T18:38:14","date_gmt":"2016-05-12T17:38:14","guid":{"rendered":"http:\/\/tracesdevoyages.com\/?p=1188"},"modified":"2016-05-12T18:38:14","modified_gmt":"2016-05-12T17:38:14","slug":"_cuisine_du_monde_tajine_dagneu_aux_amandes","status":"publish","type":"post","link":"https:\/\/tracesdevoyages.com\/index.php\/2016\/05\/12\/_cuisine_du_monde_tajine_dagneu_aux_amandes\/","title":{"rendered":"Cuisine du Monde:Tajine d&rsquo;Agneau aux Abricots Secs (Maroc)"},"content":{"rendered":"<p>Comme nous sommes de grands gourmands qui aimons cuisiner, que par le pass\u00e9, nous avons travaill\u00e9 dans\u00a0des restaurants ou \u00e9cole de cuisine et qu&rsquo;une partie des \u00e9tudes de Charlotte portait sur la Gastronomie &amp; les Vins, il \u00e9tait impossible pour nous de ne pas en parler ici.<\/p>\n<p>Nous entamons donc une nouvelle s\u00e9rie d&rsquo;articles: \u00ab\u00a0<em>Cuisine du Monde<\/em>\u00a0\u00bb o\u00f9 vous trouverez des recettes d&rsquo;un peu partout \u00e0 travers le globe, toutes test\u00e9es et approuv\u00e9es! Parce que voyager se pratique \u00e9galement via la nourriture dans nos assiettes, voici donc la premi\u00e8re recette venue tout droit du Maroc:<em> Le Tajine d&rsquo;Agneau aux Abricots Secs<\/em>&#8230;<\/p>\n<p><span style=\"text-decoration: underline;\">Ingr\u00e9dients pour 4 personnes:<\/span><\/p>\n<ul>\n<li>600 g d&rsquo;\u00e9paule d&rsquo;agneau<\/li>\n<li>100 g d&rsquo;abricots secs<\/li>\n<li>100 g de dattes<\/li>\n<li>3 oignons<\/li>\n<li>2 patates douces<\/li>\n<li>2 poign\u00e9es d&rsquo;amandes<\/li>\n<li>1 c.\u00e0.c. de quatre-\u00e9pices<\/li>\n<li>1\/2 c.\u00e0.c. de harissa<\/li>\n<li>3 c.\u00e0.s. d&rsquo;huile d&rsquo;olive<\/li>\n<li>Quelques feuilles de coriandre<\/li>\n<li>Semoule<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\">Pr\u00e9paration:<\/span><\/p>\n<p>Pelez et coupez en rondelles les oignons. Coupez la viande en morceaux. Pelez et coupez en gros morceaux les patates douces. Dans un tajine ou une cocotte, faites revenir la viande dans l&rsquo;huile d&rsquo;olive jusqu&rsquo;\u00e0 ce qu&rsquo;elle soit bien dor\u00e9e, puis, ajoutez les oignons, le quatre-\u00e9pices et la harissa. Laissez mijoter pendant 5 minutes. Ajoutez les patates douces. Mouillez avec de l&rsquo;eau jusqu&rsquo;\u00e0 mi-hauteur, ajoutez les amandes, les dattes et les abricots secs et laissez mijoter \u00e0 petit feu (ou au four \u00e0 180\u00b0, thermostat 6) pendant 50 \u00e0 60 minutes. V\u00e9rifiez l&rsquo;assaisonnement et d\u00e9corez de feuilles de coriandre. Servir avec de la semoule.<\/p>\n<p>Bon App\u00e9tit!<\/p>\n<hr \/>\n<p>https:\/\/www.pinterest.fr\/pin\/804525920912546266<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Apr\u00e8s le voyage sur canap\u00e9, voici le voyage dans nos assiettes!<\/p>\n","protected":false},"author":2,"featured_media":13830,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8,18,5,6],"tags":[172,274,345,422],"class_list":["post-1188","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-afrique","category-cuisine-du-monde","category-themes","category-voyages","tag-cuisine","tag-maroc","tag-recette","tag-voyage"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cuisine du Monde:Tajine d&#039;Agneau aux Abricots Secs (Maroc) - Traces de Voyages<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tracesdevoyages.com\/index.php\/2016\/05\/12\/_cuisine_du_monde_tajine_dagneu_aux_amandes\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cuisine du Monde:Tajine d&#039;Agneau aux Abricots Secs (Maroc) - 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