Chicken Tagine With Apricots And Almonds 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.

MOROCCAN CHICKEN TAGINE WITH HONEY AND APRICOTS



Moroccan Chicken Tagine With Honey and Apricots image

This is another one of those amazing recipes that I get from my upstairs neighbor. I have to actually watch her cook so I can get approximate measurements. In my next life, I want to be Moroccan!

Provided by Mirj2338

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

6 lbs chicken pieces
1 large yellow onion
1 cup margarine (1 cup)
1/2 teaspoon turmeric
salt
1 teaspoon black pepper
2 cinnamon sticks
1 lb dried apricots or 1 lb prune
8 tablespoons honey
2 teaspoons ground cinnamon
1/2 cup peeled almonds
1 tablespoon sesame seeds
oil

Steps:

  • In a large pot, melt the margarine.
  • Fry the chopped onions until soft, then add the chicken, salt, pepper, turmeric and cinnamon sticks.
  • Don't worry, no one will make you eat a cinnamon stick unless you really want to.
  • Add enough water to cover the chicken, about two cups.
  • Bring to a boil, reduce the heat, and simmer until the chicken is done, adding water if necessary.
  • Remove the chicken pieces.
  • Add the apricots and simmer for about fifteen minutes.
  • Add the ground cinnamon and the honey, stir and cook until the sauce has a honey-like consistency.
  • Add more honey if necessary.
  • When the sauce is almost ready, saute the almonds in oil.
  • Drain most of the oil from the pan, and toast the sesame seeds.
  • Return the chicken to the pot and reheat.
  • Place the chicken on a serving tray, pour the sauce on top of it and top with the almonds and the sesame seeds.
  • Serve with couscous (except on Passover).

Nutrition Facts : Calories 1222.9, Fat 79.1, SaturatedFat 17.8, Cholesterol 207, Sodium 596.8, Carbohydrate 77, Fiber 8, Sugar 65.2, Protein 57.5

MOROCCAN TAGINE OF CHICKEN WITH PRUNES, APRICOTS, AND ALMONDS



Moroccan Tagine of Chicken with Prunes, Apricots, and Almonds image

In the heart of Dijon, at the Municipal Museum, right next door to the majestic stone kitchen of the dukes of Burgundy, Alette Lévy checks coats. Once the owner of Dijon's only kosher butcher shop, she talks food between customers, such as this chicken-tagine recipe she makes for her French friends. The trick to this recipe is to put the almonds in the microwave for 3 minutes, to make them crackly. This way you don't run the risk of burning them, the way I always seem to do when I forget them in the oven or frying pan. Alette told me you can substitute lamb for the chicken.

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup vegetable oil
2 onions, peeled and sliced in thin rings
One 3 1/2-to-4-pound chicken, cut into 8 pieces
Salt and freshly ground pepper to taste
1 teaspoon ground cinnamon
1 cup pitted prunes
1/4 cup raisins
1/2 cup dried apricots
A few saffron strands
1/2 teaspoon ground cumin
1/2 teaspoon hot paprika
1/2 cup blanched almonds

Steps:

  • Heat the oil in a Dutch oven or other large, heavy frying pan with a cover. Add the onions, and sauté slowly until golden. While the onions are cooking, season the chicken pieces well with salt and pepper, and sprinkle with cinnamon. Push aside the onions and tuck the chicken pieces into the pan. Brown them well on all sides.
  • Add the prunes, raisins, and apricots to the chicken pieces, along with the saffron, cumin, and paprika, and a cup of water. Simmer, covered, stirring occasionally, for about 40 minutes, or until the chicken is cooked and most of the liquid has evaporated. (Add more water if necessary.)
  • Just before serving, toast the almonds in the microwave for 3 minutes, and sprinkle them over the chicken. Serve with saffron rice (see page 278).

MOROCCAN CHICKEN TAGINE



Moroccan Chicken Tagine image

Sweet and savory stewed chicken with dried fruits and exotic spices. Serve this on top of couscous and top with toasted almonds and fresh cilantro. Children love the familiarity of the 'sweet' spices and dried fruits.

Provided by Chef Kelly

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 2h6m

Yield 6

Number Of Ingredients 18

¼ cup ground cinnamon
¼ cup ground cumin
2 tablespoons ground turmeric
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons crushed dried mint
1 tablespoon salt
2 teaspoons ground black pepper
½ cup chopped dried apricots
¼ cup raisins
¼ cup olive oil, or as needed
4 bone-in chicken thighs
½ small onion, minced
2 teaspoons chopped garlic
1 cup chicken broth
¼ cup honey
½ bunch fresh cilantro, chopped
¼ cup toasted sliced almonds

Steps:

  • Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set the remaining aside for another use.
  • Bring a small pot of water to a boil; add apricots and raisins. Cook until fruit is soft, about 5 minutes. Drain, reserving 1/2 cup of cooking water.
  • Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Coat chicken with the 1/2 cup spice mix and place in the hot oil; cook until golden brown and releases easily from the skillet, 3 to 4 minutes per side.
  • Mix onion and garlic into skillet with chicken; cook and stir until fragrant, 2 to 3 minutes. Add apricots, raisins, reserved 1/2 cup water from fruit, chicken broth, and honey; reduce heat to low and cover. Cook until chicken is very tender, 1 1/2 to 2 hours.
  • Serve chicken garnished with cilantro and almonds.

Nutrition Facts : Calories 370.8 calories, Carbohydrate 35.8 g, Cholesterol 43.5 mg, Fat 20.4 g, Fiber 6.7 g, Protein 15.4 g, SaturatedFat 3.7 g, Sodium 1375.1 mg, Sugar 22.3 g

CHICKEN TAGINE WITH ALMONDS, APRICOTS, AND OLIVES



Chicken Tagine with Almonds, Apricots, and Olives image

You can also make the tagine with an equal weight of chicken thighs and drumsticks (or all thighs).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h20m

Number Of Ingredients 17

3/4 cup dried apricots, preferably Turkish
2/3 cup fresh orange juice (from 3 to 4 oranges)
1 whole chicken (about 3 1/2 pounds), cut into 10 pieces
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 small red onion, halved and thinly sliced
2 cloves garlic, halved lengthwise
5 medium carrots, cut on the bias into 3-inch pieces
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
2 cups low-sodium chicken broth
Pinch of saffron threads
3/4 cup raw almonds
1/2 cup green olives, pitted
1/2 cup lightly packed cilantro sprigs
Steamed couscous, preferably whole wheat
Harissa

Steps:

  • In a small saucepan, bring apricots and orange juice to a simmer over medium-high heat. Remove from heat; let cool.
  • Season chicken with salt and pepper. Heat a braiser pan or deep straight-sided skillet over medium-high heat; add oil and swirl to coat bottom. Cook half of chicken, flipping once, until browned, 8 to 10 minutes. Transfer to a plate. Cook remaining chicken; transfer to plate.
  • Pour off all but 1 tablespoon fat. Reduce heat to medium; add onion, garlic, and carrots. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in ginger and cinnamon and cook, stirring, until fragrant, about 30 seconds.
  • Stir in broth and saffron, scraping up browned bits from bottom of pan. Return chicken and accumulated juices to pan. Drain apricots; add to pan with almonds and olives. Bring to a boil, then reduce heat and simmer, partially covered, until a thermometer inserted in thickest part of chicken breast (without touching bone) reads 165 degrees, 30 to 35 minutes. Remove from heat; stir in cilantro. Serve with couscous and harissa.

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From plain.recipes
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CHICKEN TAGINE WITH ALMONDS & APRICOTS RECIPE - SARAH RAVEN
2021-03-22 Bring to the boil, cover and simmer gently for 15 minutes, stirring frequently to ensure the chicken cooks evenly and doesn't dry out. Add the apricots and almonds. Cover and cook for a further 15 minutes, or until the chicken is tender. When ready to eat, stir in most of the mint and coriander or pasley, leaving a little to scatter over the ...
From sarahraven.com
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MOROCCAN CHICKEN TAGINE WITH APRICOTS RECIPE | MYRECIPES
1 ½ cups low-sodium chicken broth. 2 cloves garlic, minced. 1 teaspoon paprika. 1 teaspoon cumin. ½ teaspoon cinnamon. Small pinch saffron threads, crumbled and dissolved in broth, optional. 10 to 12 dried apricots, halved or quartered if large. 1 cup pitted green olives, halved. 2 teaspoons lemon juice.
From myrecipes.com
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CHICKEN TAGINE APRICOTS ALMONDS : OPTIMAL RESOLUTION LIST
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From recipeschoice.com
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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
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CHICKEN TAGINE WITH APRICOTS - BEST RECIPES UK
0/7 Instructions. Step 1 Place all the spices in a large bowl, add the chicken and toss until the chicken is fully covered. Cover the bowl with cling film and chill in the refrigerator for at least an hour, or overnight. Step 2 In another bowl, add the raisins, apricots and pour over 200ml of the hot stock. Allow to soak for at least an hour ...
From bestrecipesuk.com
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CHICKEN TAGINE WITH APRICOTS & ALMONDS | LEROUX KITCHEN
Reduce heat to medium low, cover and simmer 30 minutes. 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 ...
From lerouxkitchen.com
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Top Asked Questions

How do you cook Moroccan Chicken and apricot tagine?
An easy Moroccan chicken and apricot tagine, perfect for busy weeknights! Heat the oil in a heavy bottomed shallow casserole and cook the onion, garlic, and ginger on a medium heat until soft. Toss the chicken pieces in flour, shake off the excess then add them to the pan.
How to cook Chicken Tagine with spices?
Combine the spices in a bowl large enough to hold the chicken. Add the chicken and toss to evenly coat the pieces with the spices. Gather the remaining tagine ingredients. Over medium-low heat, melt the butter in the base of a large tagine or Dutch oven. Add the olive oil, onions, garlic, and cinnamon stick .
How do you caramelise apricots for a tagine?
Add the rest of the sugar and the rest of the cinnamon. Turn down the heat and let the apricots simmer until caramelised. Check the tagine regularly, making sure that the sauce doesn’t dry. To serve, garnish the tagine with the caramelised prunes and apricots and the toasted almonds.
How do you cook chicken with apricots and almonds?
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.

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