Chicken Tagine With Apricots Almonds Chickpeas Recipes

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CHICKEN TAGINE WITH APRICOTS AND ALMONDS



Chicken Tagine with Apricots and Almonds image

Provided by Baija Lafridi

Categories     Chicken     Garlic     Apricot     Almond     Spice     Cilantro     Parsley     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 19

1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 1/4 teaspoons salt
3 tablespoons plus 1/4 cup olive oil
1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded
1 tablespoon unsalted butter
1 medium red onion, halved, then sliced 1/4 inch thick
4 garlic cloves, finely chopped
5 fresh cilantro
5 sprigs fresh flat-leaf parsley
1 1/2 cups water
2 tablespoons mild honey
1 (3-inch) cinnamon stick
1/2 cup dried Turkish apricots, separated into halves
1/3 cup whole blanched almonds
Special Equipment
a 10- to 12-inch tagine or heavy skillet; kitchen string

Steps:

  • Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
  • Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
  • Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
  • While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
  • While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.

CHICKEN TAGINE WITH APRICOTS AND ALMONDS



Chicken Tagine With Apricots and Almonds image

This is from Gourmet magazine, May 2006. This Moroccan recipe is served at Jnane Tamsna in Marrakech.

Provided by breezermom

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 19

1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 1/4 teaspoons salt
3 tablespoons olive oil
1/4 cup olive oil
1 chicken, cut into 6 pieces, wings and backbone discarded (about 3 lbs)
1 tablespoon unsalted butter
1 medium red onion, halved, then sliced 1/4 inch thick
4 garlic cloves, finely chopped
5 sprigs fresh cilantro
5 sprigs fresh flat-leaf parsley
1 1/2 cups water
2 tablespoons mild honey
1 cinnamon stick (3-inch)
1/2 cup dried apricot, separated into halves
1/3 cup whole blanched almond
kitchen string

Steps:

  • Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
  • Heat butter and 1 tablespoon oil in base of tagine (or in large heave 12 inch skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
  • Add onion and remaining 1/4 teaspoon salt to tagine (or skillet) and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
  • While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
  • While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.

CHICKEN TAGINE WITH OLIVES AND APRICOTS



Chicken Tagine With Olives and Apricots image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 22

6 chicken quarters, excess fat trimmed
Kosher salt
2 lemons
1/4 cup extra-virgin olive oil
3 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, chopped
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed saffron threads
Freshly ground black pepper
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh parsley
1/2 cup dried apricots, sliced in half crosswise
2 tablespoons honey
1/4 cup blanched almonds
1 1/2 cups small green Greek or Picholine olives, pitted
Cooked couscous, for serving (optional)

Steps:

  • Sprinkle the chicken all over with 2 teaspoons salt. Refrigerate, uncovered, at least 30 minutes or up to 8 hours.
  • Meanwhile, thinly slice 1 lemon; spread out the slices and sprinkle generously with salt on both sides. Stack the slices on a plate and let stand at room temperature, at least 20 minutes and up to 3 hours.
  • Pat the chicken dry. Heat a large Dutch oven over medium-high heat and add 3 tablespoons olive oil. When the oil shimmers, add half of the chicken, skin-side down; cover and cook until the skin is golden brown, 5 to 7 minutes. Transfer to a platter. Repeat with the remaining chicken. Discard the excess oil.
  • Add the butter, onion, garlic, ginger, coriander, paprika, cumin, cinnamon, cayenne, saffron and 1/2 teaspoon black pepper to the pot. Cook over medium heat, stirring, until the onion softens, about 5 minutes; stir in the cilantro and parsley. Push the onion mixture to one side, then add the chicken to the pot, skin-side up. Spoon some of the onion mixture over the chicken and add 2 cups water. Bring to a boil, then reduce the heat to low; cover and gently simmer, 30 minutes.
  • Meanwhile, combine the apricots, 1 cup water and the honey in a medium saucepan over medium heat; cover and cook until the apricots are plump, about 15 minutes. Uncover and cook until the liquid is syrupy, about 15 more minutes; set aside. Cook the almonds in the remaining 1 tablespoon olive oil in a skillet over medium heat, stirring occasionally, until golden brown. Set aside on paper towels.
  • Chop the salted lemon slices into small pieces; add to the pot with the chicken along with the olives and the juice of the remaining lemon. Cover and continue cooking until the chicken is tender, about 20 more minutes. Arrange the chicken on a platter. Top with the olive sauce, apricot mixture and almonds. Serve with couscous.

CHICKEN TAGINE WITH APRICOTS AND HONEY



Chicken Tagine With Apricots and Honey image

A tagine is a Moroccan clay pot used for long slow cooking or braising of succulent stews most often served with couscous. This is an Americanized version of a typical dish that one can easily prepare at home. I love the sweet and spicy contrast found in many dishes from this region and often add a bit of harissa.

Provided by justcallmetoni

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

1 cup uncooked couscous
1/4 cup all-purpose flour
2 teaspoons paprika
1 teaspoon ground coriander
3/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 lb boneless skinless chicken breast, pounded thin and cut into 1 inch strips
1 (14 ounce) can 99% fat-free chicken broth
1 tablespoon olive oil
3 cups butternut squash, cubed into 1 inch pieces
1 medium turnip, cubed into 1 inch pieces
1/2 cup dried apricot, cut into thin slivers (the original calls for Turkish but I have also used California apricots with good results)
1 tablespoon white wine vinegar
1 granny smith apple, peeled, cored and cut into 3/4 inch cubes
3 tablespoons dried currants
1 (14 1/2 ounce) can chickpeas
2 tablespoons honey

Steps:

  • Prepare couscous as directed on package. (Some couscous calls for a 1:1 ratio of couscous and water, others 2 parts water to 1 part water.).
  • Combine flour, paprika, corriander, salt, cinnamon and cumin. Dredge the chicken strips in the flour mixture, shaking off and saving the excess coating.
  • Mix the remaining flour into the broth, removing any lumps.
  • In a non-stick large pan or Dutch oven, heat the oil over medium heat. Add the chicken and cook until lightly browed, about 5 minutes, Transfer cooked chicken to a plate.
  • Add the broth to the pan along with the squash, turnips and apricots. Bring to a low boil, lower heat a touch and simmer about 10 minutes until the vegetables are tender.
  • Return the chicken to the pan with the vinegar, apple, currants, chickpeas and honey. Simmer until the chicken os cooked through and the apples are tender, about 5 minutes.
  • To serve, place the couscous onto a large plattter or individual serving bowls. Create a small hollow in the center. Pour the chicken in the center and serve.

CHICKPEA TAGINE WITH CHICKEN AND APRICOTS



Chickpea Tagine With Chicken and Apricots image

Tagines, the slow-cooked, deeply aromatic stews of North Africa, are traditionally made and served in distinctive clay pots, often with lamb, and usually over couscous. This isn't a traditional version: It's fairly quick, and it relies on a heavy-bottomed saucepan rather than a tagine. With chicken thighs, bulgur, chickpeas and dried apricots, it comes together to produce an Americanized version that is a super one-pot dinner, fast enough for a weeknight despite the long ingredient list, and infinitely variable.

Provided by Mark Bittman

Categories     dinner, easy, weekday, one pot, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons olive oil
4 skinless chicken thighs
1 large onion, chopped
1 tablespoon minced garlic
1 teaspoon minced fresh ginger
1 1/2 teaspoons ground coriander
1 tablespoon ground cumin
1 1/2 teaspoons ground cinnamon
1/2 cup chopped dried apricots
1 cup chopped tomato (fresh or canned or boxed, with juice)
2 cups cooked or canned chickpeas, drained, with the liquid reserved
1 to 2 cups chicken stock, bean liquid or water, or more as needed
1/2 cup bulgur
Salt
freshly ground black pepper
1/2 cup chopped fresh parsley, for garnish

Steps:

  • Put oil in a large, deep pot over medium-high heat. When oil is shimmering, add chicken and brown well on both sides; remove from pan and set aside. Reduce heat to medium, add onion to the pan and cook until soft, about 5 minutes; add garlic, ginger, coriander, cumin, cinnamon, dried apricots and tomato. Cook and stir just long enough to loosen any brown bits from bottom of pan.
  • Add chickpeas and 1 cup of stock or bean liquid to the pan and turn heat back to medium-high. When mixture reaches a gentle bubble, return chicken to the pan. Cover pot, turn heat to low and cook, checking occasionally to make sure the mixture is bubbling gently, for about 15 minutes or until tomatoes break down and flavors begin to meld. Stir in bulgur, adding more stock if necessary so that the mixture is covered with about an inch of liquid. Season with salt and pepper.
  • Cover and cook until the chicken and bulgur are both done, about 10 to 15 minutes. Taste, adjust the seasonings and serve in bowls garnished with parsley.

Nutrition Facts : @context http, Calories 536, UnsaturatedFat 12 grams, Carbohydrate 49 grams, Fat 18 grams, Fiber 11 grams, Protein 47 grams, SaturatedFat 3 grams, Sodium 1117 milligrams, Sugar 14 grams, TransFat 0 grams

MOROCCAN CHICKEN TAGINE



Moroccan Chicken Tagine image

I have adapted the best of three other Moroccan chicken recipes (primarily the Million Dollar Chicken) to produce this one. The main difference is it uses more authentic ingredients like harissa paste, onions and chick peas. This is now one of my favourite dishes. TIP: Harissa pastes come in different strengths - if using from a jar, use 2 to 3 tablespoons (or more if you like it spicier). If using it from a tube, it's concentrated, and you might want to use less (I found this out the hard way!)

Provided by Baz231

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1/4 cup slivered almonds
2 garlic cloves, minced
1 large onion, finely chopped
800 g boneless skinless chicken thighs
2 tablespoons harissa (see tip in summary)
1 cup water
1 (400 g) can chickpeas, drained and rinsed
2 fresh tomatoes
2 tablespoons dried currants or 2 tablespoons raisins
1 tablespoon honey
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 cup kalamata olive, sliced (optional)
3 cups cooked couscous or 3 cups cooked rice

Steps:

  • Heat tagine, pan or wok over medium high heat, add almonds and dry fry until golden brown. Remove and set aside.
  • Heat oil in same pan, then add garlic and onion and saute over low heat for 5 minutes.
  • Chop chicken into 2 cm chunks, add to pan and cook for 10 minutes or so, turning regularly until browned on all sides.
  • Meanwhile mix together harissa paste, water, currants, honey, cumin and cinnamon.
  • Add mixture to chicken and mix well.
  • Add chick peas, tomatoes (cut into sixths or eighths) and olives, if using. Mix well.
  • Reduce heat to low, cover and cook.
  • Cook for 20 minutes, stirring occasionally.
  • Add more water if necessary, or if too wet, remove lid and reduce.
  • Serve over couscous (preferably) or rice.
  • Top with browned chopped almonds.

Nutrition Facts : Calories 617.1, Fat 16.2, SaturatedFat 2.9, Cholesterol 166, Sodium 485.1, Carbohydrate 65.9, Fiber 8.8, Sugar 10.9, Protein 51.5

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After 30 minutes, add apricots, cinnamon stick and honey, and return cover to simmer another 10-15 minutes until apricots are tender. While chicken is cooking, toast almonds in a dry skillet until they begin to brown. Remove from heat, Add almonds to tagine while discarding tied herbs and cinnamon stick. Serve over rice or with flatbread.
From lerouxkitchen.com


CHICKEN TAGINE WITH APRICOTS, ALMONDS & CHICKPEAS
3 pounds chicken legs and thighs (about 4 each) 1 carrot, peeled and diced; 2 cloves garlic, minced; 1 teaspoon coriander; 1 teaspoon cumin; 1 teaspoon cinnamon; 1 cup chicken stock; 1 cup dried couscous; 1/2 cup dried apricots, roughly chopped; 1 tablespoon honey
From mealplannerpro.com


CHICKEN TAGINE - SAVORY
1. Remove the skin from the chicken. Season chicken with salt (in moderation) and pepper. In a Dutch oven, heat the oil on medium-high. Sear chicken 3–5 min., until golden brown on both sides, working in batches. 2. Meanwhile, rinse and drain the chickpeas. Add to the Dutch oven, along with apricots, broth, cumin, coriander, and cinnamon.
From savoryonline.com


CHICKEN TAGINE WITH APRICOTS AND ALMONDS - CARAMEL TINTED LIFE
2020-11-23 Add the ginger, garlic, and the spices and saute for a minute. Add the tinned tomatoes, saffron, stock, apricots, almonds and honey and let this come to a simmer. To the pot, add the browned chicken and give it a mix. Cover the pot and let it cook for 1 hour on low heat, giving a gentle stir every 15 minutes.
From carameltintedlife.com


CHICKEN TAGINE WITH APRICOTS, RAISINS, AND ALMONDS - COOKSTR.COM
Stir in the turmeric, ginger, cinnamon, and cloves and stir over medium heat for 1 minute more—until you smell the fragrance of the spices. Pour over the broth and scrape against the bottom of the pot to dissolve any caramelized juices. Sprinkle over the apricots, raisins, and saffron, and put the chicken back in the pan.
From cookstr.com


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