30 Minute Chicken Tagine Recipes

QUICK TAGINE-STYLE CHICKEN

Steps:

• Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, in a slow stream, and add smashed garlic. Season the chicken with seasoning blend. Scatter chicken around the pan in an even layer. Cook chicken pieces 2 minutes on each side to brown, then add the onions, prunes, raisins and stock. Mix spices in a small dish and scatter over the pot. Cover and reduce to moderate heat. Cook 7 or 8 minutes, remove the lid and stir.
• To prepare the couscous, bring chicken stock to a boil. Add couscous, extra-virgin olive oil and scallions and remove the couscous from the stove immediately. Cover and let stand 5 minutes. Fluff the couscous with a fork.
• Uncover chicken and cook another 2 to 3 minutes to thicken slightly. Adjust the seasoning, to taste, and serve chicken on a bed of couscous. Garnish with chopped cilantro and scallions. Serve with chutney.

CHICKEN AND CHICKPEA TAGINE

Steps:

• Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.
• Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.

30-MINUTE CHICKEN TAGINE

Steps:

• MICROWAVE CHICKEN: Season chicken with salt and pepper and arrange in single layer in ­microwave-safe casserole dish. Cover tightly with plastic wrap and microwave on 50 percent power for 15 minutes.
• SAUTÉ : While chicken cooks, heat oil in large Dutch oven over medium-high heat until shimmering. Stir in onion, garam masala, and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
• BUILD SAUCE: Stir in flour and cook until lightly browned, about 1 minute. Slowly stir in broth, scraping up any browned bits. Stir in tomatoes, apricots, and chickpeas, bring to simmer, and cook until apricots begin to soften, about 5 minutes.
• SIMMER CHICKEN: Reduce heat to low and add microwaved chicken with any accumulated juices. Cover and continue to cook until chicken is tender, about 10 minutes.
• FINISH: Stir in cilantro and season with salt and pepper to taste. Serve.

CHICKEN TAGINE

Steps:

• In a casserole set over moderately high heat, warm 1 tablespoon of the oil until hot. Add the chicken and cook, stirring, until no longer pink. With a slotted spoon transfer to a plate. Add the remaining oil to the casserole, the onions, pepper, carrots, celery, garlic, salt, pepper, cumin, coriander, and bay leaves, and cook the mixture over moderate heat, covered, stirring occasionally, for 5 minutes. Add the tomatoes and cauliflower and cook, stirring, 3 minutes more. Add the water, bouillon cube, and lemon slices, bring to a boil, and simmer, covered, 5 minutes, or until vegetables are just tender. Return the chicken to the casserole, add the couscous, and cook over moderate heat, stirring, for 2 minutes. Add the Harissa paste and salt to taste, stir to combine and let stand, covered, off the heat 5 minutes. Remove and discard bay leaves before serving.

CHICKEN TAGINE

Steps:

• Preheat the oven to 400 degrees F.
• Sprinkle the chicken with salt and pepper. Add the oil to a large pan and heat over medium-high. When the oil is hot, add the chicken, skin-side down, and cook until the skins are brown, 6 to 8 minutes. Remove the chicken to a plate.
• Add the onions, garlic, cinnamon, cumin, coriander, ginger and turmeric and cook just until the onions start to soften, about 5 minutes. Add the lemon slices, lemon juice, harissa, chicken broth and olives, then stir to combine. Nestle the chicken back into the pan, skin-side up.
• Place in the oven, uncovered, and cook until the chicken is cooked through, 25 to 30 minutes.
• Season to taste. Scatter the cilantro and almonds over the top. Serve over the couscous.

30 MINUTE CHICKEN TAMALES

Steps:

• Soak the corn husks in warm water until soft.
• Using an electric mixer, blend the masa flour (Maseca for Tamales), corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture.
• Shred the chicken and marinate in the green salsa or tomatillo sauce.
• Spread masa evenly over corn husks, and spread a spoonful of marinated chicken on top of the masa.
• Fold the sides of the corn husk to center over the masa so that they overlap to make a long package.
• Fold the empty part of the husk under so that it rests against the side of the tamale with a seam.
• Place the tamales in a steamer and cook tamales for 35-40 minutes.
• Check every 20 minutes.
• The tamale is cooked when it separates easily from the corn husk.

QUICK & EASY CHICKEN TAGINE

Steps:

• In a large nonstick skillet, add the olive oil and smashed garlic.
• Sauté onions for 1-2 minutes and add the chicken.
• Sprinkle on the spice mixture (cumin--cayenne). Cook for 2 minutes on each side.
• Add the prunes, raisins, and chicken stock. Stir to combine, reduce to moderate heat, and cook covered for 8 minutes.
• Let simmer until near meal time. Remove cover and cook 2-3 minutes to help remove some of the moisture. Add more salt, pepper, or cayenne to taste. Top with cilantro.

CHICKEN TAGINE WITH DRIED CRANBERRIES

Steps:

• Mix lemon juice, 2 tablespoons olive oil, salt, cinnamon, ginger, and pepper together in a large glass or ceramic bowl. Add chicken pieces and toss to coat. Cover and let sit in a refrigerator for 2 hours, up to overnight.
• When ready to start, line a tagine with sliced carrots.
• Heat another 2 tablespoons olive oil in a heavy skillet over medium heat until hot, but not smoking. Brown 1/2 of the chicken pieces, skin-side down, turning over once, 5 to 7 minutes. You are just browning it, not cooking it through. Take out of the skillet and place on top of the carrots, then brown the remaining pieces of chicken. Once those are browned, but not cooked through, arrange on top of the carrots also. The idea is that the chicken does not touch the bottom of the tagine, only the carrots.
• Add onion to the same skillet and saute over medium-high heat until soft, about 5 minutes. Reduce heat to medium. Add garlic; saute for 30 seconds. Stir in potatoes and saute, 1 to 2 minutes. Add tomatoes, bell pepper, cranberries, and parsley; stir well and keep sauteing over medium heat until hot and bubbly. Sprinkle the chicken bouillon granules over the mixture while it cooks.
• Pour the mixture over the chicken and carrots. Place the tagine over low heat, making sure any open flames do not touch the bottom of the pot. Drizzle remaining olive oil over top. Pour wine over top and cover.
• Cook over low heat until potatoes are soft and chicken is no longer pink in the center, about 1 hour. Turn off the heat and let sit for 10 minutes before serving.

CHICKEN TAGINE WITH PEPPERS AND CHICKPEAS

Steps:

• Place tagine base on stovetop, add oil and turn heat to medium. Dry chicken pieces, place on tagine base and sauté until lightly browned on both sides. Remove to a platter and season with salt and pepper.
• Lower heat and add onion and garlic. Sauté until starting to soften, add diced pepper and sauté a few minutes longer. Stir in cumin and paprika. Add stock and stir. Stir in tomato paste and cayenne to taste. Mixture should be somewhat spicy.
• Return chicken to tagine, baste with sauce and add chickpeas and lemon juice. Place tagine lid on top and cook over lowest possible heat about 40 minutes, until chicken is cooked through. Taste sauce and add salt and pepper if needed. Scatter cilantro over top. Serve from tagine.