Chicken Tagine With Chickpeas And Mint Recipes

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CITRUS CHICKEN TAGINE



Citrus Chicken Tagine image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 24

2 tablespoons harissa
1 tablespoon smoked paprika
1 tablespoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon cardamom
1/2 teaspoon cayenne
2 Cara Cara oranges, zested, then cut into 8 pieces
4 tablespoons canola oil
8 bone-in chicken thighs
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
1 Spanish onion, diced
1 1/2 cups canned whole tomatoes, hand crushed
1 cup chicken stock
1 cup large green olives, pitted
1/2 cup dried apricots, diced
1/4 cup chopped preserved lemon
Cooked couscous, for serving
1 Meyer lemon, thinly sliced
Fresh cilantro and mint leaves, for garnish

Steps:

  • Preheat the oven to 325 degrees F. Heat a wide braising pan or tagine over medium-high heat.
  • In a small bowl, combine the harissa, paprika, turmeric, cumin, ginger, cinnamon, coriander, allspice, cardamom, cayenne, orange zest and 2 tablespoons of canola oil. Stir to form a paste.
  • Season the chicken with salt and pepper; rub half of the spice mixture on both sides of the thighs.
  • Add the remaining 2 tablespoons canola oil to the pan. Sear the chicken skin-side down until golden brown, about 5 minutes. Flip and brown the other side. Remove to a plate.
  • Add the garlic, onion and remaining spice mixture to the same pan, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook until the onions are softened and lightly browned, about 5 minutes.
  • Return the chicken to the pan along with the tomatoes, chicken stock, olives, apricots, preserved lemon and sliced oranges and season with salt and pepper, being careful with the salt. Braise in the oven, partially covered, for about 1 hour and 15 minutes. Uncover and continue to braise until the chicken is tender, another 15 to 45 minutes. Serve from the pan over couscous, garnishing with sliced Meyer lemon and whole cilantro and mint leaves.

CHICKEN TAGINE WITH CHICKPEAS AND MINT



Chicken Tagine with Chickpeas and Mint image

Categories     Chicken     Poultry     Dinner     Mint     Spice     Green Bean     Chickpea     Carrot     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 21

1 tablespoon olive oil
1 large onion, thinly sliced
6 large garlic cloves, minced
1 tablespoon minced peeled ginger
1 1/2 tablespoons paprika
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
2 cups (or more) water
2 cups drained canned garbanzo beans (chickpeas), from two 15-ounce cans
1/2 cup canned diced tomatoes in juice
1/2 cup chopped fresh cilantro stems
1 lemon, quartered, thinly sliced
2 tablespoons (or more) fresh lemon juice
4 chicken leg-thigh pieces, skin removed, thighs and drumsticks separated
2 chicken breast halves with bones, skin removed, each cut crosswise into 2 pieces
3 medium carrots, peeled, cut into 2-inch pieces
2 cups 2-inch pieces green beans
1/4 cup chopped fresh mint

Steps:

  • Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes. Add paprika and next 5 ingredients; stir 1 minute. Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
  • Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.

EASY CHICKEN & CHICKPEA TAGINE



Easy chicken & chickpea tagine image

Making a mouthwatering Moroccan-inspired meal doesn't have to be difficult - this no-fuss one-pot dinner is full of flavour

Provided by Chelsie Collins

Categories     Dinner, Main course

Time 1h25m

Number Of Ingredients 13

800g skinless boneless chicken thighs , cut into large chunks
1 tbsp harissa
1 tbsp vegetable oil
1 large onion , finely sliced
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground turmeric
500ml chicken stock
400g can chopped tomatoes
100g raisins
400g can chickpeas , drained and rinsed
250g couscous , to serve
small handful mint , leaves only, to serve

Steps:

  • Mix the chicken thighs with the harissa in a large bowl and chill, covered, for 20-30 mins.
  • Heat the oil in a large flameproof casserole or tagine dish and fry the chicken for 2-3 mins until browned. Remove from the dish and set aside.
  • Fry the onion for 8-10 mins until soft, then stir in the spices. Return the chicken to the dish, together with the stock, tomatoes and raisins. Season, bring to the boil, then reduce the heat to low. Simmer, covered, for 45 mins.
  • Add the chickpeas to the dish, and simmer, uncovered, for 15 mins until the sauce reduces slightly and thickens. Serve with couscous and a handful of mint leaves on top.

Nutrition Facts : Calories 456 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 52 grams protein, Sodium 1.3 milligram of sodium

CHICKEN AND CHICKPEA TAGINE



Chicken and Chickpea Tagine image

Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine. Some things to look out for: First, work with dark-meat chicken only and be aware that tagines are on the dry side, so don't add liquid to the sauce unless it is threatening to burn. Home-cooked chickpeas and fresh tomatoes are, of course, preferable to canned varieties, but in this dish the differences are not marked. Do, however, use a vanilla bean, not vanilla extract.

Provided by Mark Bittman

Categories     dinner, one pot, main course

Time 1h

Yield 4 servings

Number Of Ingredients 18

2 tablespoons corn or canola oil
2 tablespoons butter
1 large onion, peeled and thinly sliced
2 cloves garlic, minced
Salt
Pinch nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
Pinch cayenne
1 1/2 to 2 cups chopped tomatoes (canned are fine; drain excess liquid)
4 cups chickpeas (canned are fine; drain and rinse first)
1/2 cup raisins or chopped pitted dates
1/2 vanilla bean
8 chicken thighs, or 4 leg-thigh pieces, cut in two
Chopped cilantro or parsley leaves

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.

CHICKEN TAGINE WITH PEPPERS AND CHICKPEAS



Chicken Tagine With Peppers and Chickpeas image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
1 chicken, cut in 8 pieces, backbone removed (discard or save for stock)
Salt and freshly ground black pepper
1 cup chopped onion
3 cloves garlic, sliced thinly
1 red bell pepper, cored, seeded, diced
1 teaspoon ground cumin
1/2 teaspoon Spanish smoked paprika
1/2 cup chicken stock
1 tablespoon tomato paste
Large pinch cayenne, or to taste
2/3 cups cooked chickpeas, rinsed if canned
Juice of 1/2 lemon
1 tablespoon minced cilantro leaves

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.

Nutrition Facts : @context http, Calories 650, UnsaturatedFat 28 grams, Carbohydrate 17 grams, Fat 43 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 11 grams, Sodium 884 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN TAGINE WITH MINT



Chicken Tagine With Mint image

Epicurious recipe. Read More http://www.epicurious.com/recipes/food/views/Chicken-Tagine-with-Chickpeas-and-Mint-106218#ixzz0rihhtWST

Provided by Wendys Kitchen

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 21

1 tablespoon olive oil
1 large onion, thinly sliced
6 large garlic cloves, minced
1 tablespoon minced peeled ginger
1 1/2 tablespoons paprika
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
2 cups water
2 cups drained canned garbanzo beans, from two 15-ounce cans (chickpeas)
1/2 cup diced tomatoes with juice
1/2 cup chopped fresh cilantro stem
1 lemon, quartered, thinly sliced
2 tablespoons fresh lemon juice
4 chicken legs-thighs, pieces skin removed, thighs and drumsticks separated
2 chicken breast halves, with bones skin removed, each cut crosswise into 2 pieces
3 medium carrots, peeled, cut into 2-inch pieces
-inch pieces green beans
1/4 cup chopped of fresh mint

Steps:

  • Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes. Add paprika and next 5 ingredients; stir 1 minute. Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
  • Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.

Nutrition Facts : Calories 494.4, Fat 17.1, SaturatedFat 3.9, Cholesterol 112.5, Sodium 580.6, Carbohydrate 46.4, Fiber 10.9, Sugar 5.5, Protein 41.8

CHICKEN TAGINE WITH CHICKPEAS AND MINT



Chicken Tagine With Chickpeas and Mint image

Make and share this Chicken Tagine With Chickpeas and Mint recipe from Food.com.

Provided by DailyInspiration

Categories     One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 21

1 tablespoon olive oil
1 large onion, thinly sliced
6 large garlic cloves, minced
1 tablespoon fresh ginger, peeled and minced
1 1/2 tablespoons paprika
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
2 cups water (or more)
2 (15 ounce) cans chickpeas, rinsed and drained
1/2 cup diced tomatoes with juice (canned)
1/2 cup fresh cilantro stem
1 lemon, quartered and thinly sliced
2 tablespoons fresh lemon juice (or more)
4 chicken legs-thighs, pieces skin removed and drum sticks separated
2 boneless skinless chicken breasts, each cut crosswise into 2 pieces
3 medium carrots, peeled and cut into 2 inch pieces
2 cups green beans, cut into 2 inch pieces
1/4 of fresh mint, chopped

Steps:

  • Heat oil in heavy large pot over medium heat. Add onion, garlic and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes. Add paprika and next 5 ingredients; stir 1 minute. Stir in 2 cups water, chickpeas, tomatoes with juices, cilantro, lemon and 2 tablespoons lemon juice. Bring to a boil. Reduce heat, cover and simmer 10 minutes.
  • Sprinkle chicken with salt and pepper, add to pot. Cover and simmer 30 minutes. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.

Nutrition Facts : Calories 613.2, Fat 16.3, SaturatedFat 3.4, Cholesterol 127.1, Sodium 878.2, Carbohydrate 66.8, Fiber 14.8, Sugar 7.1, Protein 51.8

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