Chicken Tagine Jamie Oliver Recipes

LEMON AND OLIVE CHICKEN TAGINE

Lemon And Olive Chicken Tagine image

If you love layers of flavors and juicy chicken, then this tagine is for you. Check out the video recipe to see how easy it is to make!

Provided by Jewlish by Jamie

Categories Dinner

Time 1h5m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons extra virgin olive oil, such as Colavita
½ teaspoon ground ginger
½ teaspoon turmeric
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon black pepper
Pinch of saffron (optional)
1 whole chicken, cut up
1 large onion, chopped
3 cloves garlic, minced
½ cup pitted green olives
1 lemon, cut into 8 pieces
1½ cups chicken broth
½ cup chopped parsley (optional)

Steps:

Mix spices and salt in a small bowl. Cover chicken pieces with the spices. Heat evoo in a heavy pot or tagine. Add chicken and cook on all sides until browned, in batches if needed. Remove the chicken from the pot. Add the onion and garlic and cook for 5 minutes. Pour in the broth and stir. Add the chicken and bring to a boil. Then cover, reduce heat to medium-low, and cook for 25 minutes. Squeeze the lemons into the pot and add the rinds. Add the olives. Cook for 10 more minutes on high heat, uncovered. Garnish with chopped parsley and serve with couscous.

Nutrition Facts :

BEEF TAGINE

Beef Tagine image

I like to think of a tagine as a sort of stew with attitude. It's really all about the spices and the slow cooking, giving all the wonderful flavours time to develop. What's great is that you don't need an authentic Moroccan tagine in order to recreate this beautiful food - a saucepan will still give you great results. Having been to Marrakesh and learnt all the principles, I now feel I'll be able to rustle up an endless variety of tagines at home. Give this one a try and you'll see what I mean.

Provided by Jamie Oliver

Time 5h35m

Yield 4 to 6

Number Of Ingredients 16

Ingredients

1 level tablespoon ras el hanout spice mix*
1 level tablespoon ground cumin
1 level tablespoon ground cinnamon
1 level tablespoon ground ginger
1 level tablespoon sweet paprika
Sea salt and freshly ground black pepper
1 1/3 pounds/600 g stewing beef
Olive oil
1 onion, peeled and finely chopped
A small bunch of fresh coriander (cilantro), leaves picked and stalks reserved
1 (14-ounce/400 g) tin (can) chickpeas, drained
1 (14-ounce/400 g) tin (can) chopped tomatoes
3 1/2 cups/800 ml vegetable stock, preferably organic
1 small squash (approximately 1 3/4 pounds/800 g), deseeded and cut into 2-inch/5 cm chunks
3 1/2 ounces/100 g prunes, stoned and roughly torn
2 tablespoons flaked almonds, toasted

Steps:

Serving suggestion: Lightly seasoned couscous.
To make the spice rub: Mix the ras el hanout, cumin, cinnamon, ginger, paprika, salt, and black pepper together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with plastic wrap or clingfilm and put into the refrigerator for a couple of hours-ideally overnight. That way the spices really penetrate and flavour the meat. When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan and fry the meat over a medium heat for 5 minutes. Add the chopped onion and coriander (cilantro) stalks and fry for another 5 minutes. Tip in the chickpeas and tomatoes, then pour in 1 3/4 cups/400 ml stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1 1/2 hours. At this point add your squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1 1/2 hours. Keep an eye on it and add a splash of water if it looks too dry. Once the time is up, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes more with the lid off. The beef should be really tender and flaking apart now, so have a taste and season with a pinch or 2 of salt. Scatter the coriander (cilantro) leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of lightly seasoned couscous and dive in.

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS

Chicken Tagine With Olives and Preserved Lemons image

This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.

Provided by Florence Fabricant

Categories dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

Ingredients

5 cloves garlic, finely chopped
1/4 teaspoon saffron threads, pulverized
1/2 teaspoon ground ginger
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
Salt and freshly ground black pepper
1 chicken, cut in 8 to 10 pieces
2 tablespoons extra virgin olive oil
3 medium onions, sliced thin
1 cinnamon stick
8 calamata olives, pitted and halved
8 cracked green olives, pitted and halved
1 large or 3 small preserved lemons (sold in specialty food shops)
1 cup chicken stock
Juice of 1/2 lemon
1 tablespoon chopped flat-leaf parsley

Steps:

Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

Nutrition Facts : @context http, Calories 628, UnsaturatedFat 29 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 874 milligrams, Sugar 3 grams, TransFat 0 grams

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