Chicken Tagine Traybake Recipes

CHICKEN TAGINE TRAYBAKE

Chicken tagine traybake image

Take the flavourings from a classic North African tagine and use them in an easy chicken traybake. Just stick it in the oven and leave it to look after itself! Each serving provides 532 kcal, 53g protein, 57g carbohydrate, 9g fat,10g fibre.

Provided by Tom Kerridge

Yield Serves 4

Number Of Ingredients 15

Ingredients

400g/14oz sweet potatoes, peeled and cut into 4cm/1½in chunks
2 red onions, cut into wedges
2 garlic cloves, thinly sliced
2 preserved lemons, drained, roughly chopped and pips discarded
1 tbsp baharat seasoning
500ml/18fl oz fresh chicken stock
large pinch saffron threads, ground with a pestle and mortar
4 skinless boneless chicken breasts (180g/6½oz each)
2 courgettes (320g/11½oz), quartered lengthways and cut into 5cm/2in pieces
100g/3½oz pitted green olives
1-cal sunflower oil spray
sea salt and freshly ground black pepper
150g/5½oz couscous
200ml/7fl oz fresh chicken stock
a small pinch saffron strands, ground with a pestle and mortar

Steps:

Preheat the oven to 220C/200C Fan/Gas 7. Put the sweet potatoes, onions, garlic and preserved lemons into a roasting tray. Sprinkle over half of the baharat, season liberally with salt and pepper, and mix well. Pour in half of the stock and add the saffron. Cook on a high shelf in the oven for 25 minutes.
Rub some salt and the remaining baharat over both sides of the chicken breasts. Take the roasting tray from the oven and add the courgettes, olives and remaining stock. Stir, then lay the chicken breasts on top and spray them with a few sprays of oil. Bake for 20-25 minutes, or until the chicken is cooked through.
Meanwhile, put the couscous into a small bowl and season with some salt and pepper. Heat the stock with the saffron then pour over the couscous. Cover and leave to stand for 15 minutes.
Fluff up the couscous gently with a fork and divide between serving bowls and top with the vegetables and chicken.

Nutrition Facts : Calories 532kcal, Carbohydrate 57g, Fat 9g, Fiber 10g, Protein 53g

CHICKEN TAGINE

Chicken Tagine image

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 20

Ingredients

2 pounds chicken thighs and drumsticks
Kosher salt and freshly ground black pepper
1 tablespoon butter
2 tablespoons olive oil
1 onion, chopped
1 tablespoon fresh ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
3 cloves garlic, pressed
1/4 cup wine
1/4 cup chicken broth
1 Confit Lemon, chopped, recipe follows
1/2 cup gently crushed briny olives
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh cilantro
Couscous, for serving
3 organic lemons, skin scrubbed well
Kosher salt
4 peppercorns
1/2 lemon, juiced

Steps:

Pat the chicken dry, and season well with salt and pepper.
Heat the butter and olive oil in a Dutch oven over medium-high heat, and brown the chicken on all sides. Add the onion, ginger, turmeric, cinnamon, and cook until onion is translucent, about 3 minutes. Season with salt and pepper, and add the garlic and stir for a minute. Increase heat and deglaze with wine, stirring, and allowing it to bubble. Add the broth and bring to a boil. Lower the heat, and cover and simmer gently for 45 minutes, then remove the chicken and set aside.
To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot. Heat for 5 more minutes and serve over couscous.
Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.

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