CITRUS CHICKEN TAGINE
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 24
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.
LEMON GINGER CHICKEN
Make and share this Lemon Ginger Chicken recipe from Food.com.
Provided by Derf2440
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place chicken between two sheets of plastic wrap and pound with mallet or rolling pin to 1/4 inch thickness; combine the next 3 ingredients on a plate; press both sides of chicken breasts into flour mixture until well coated.
- Heat olive oil in a large frypan on medium high; add chicken, cook for 2 to 4 minutes per side until no longer pink inside; transfer to plate, cover and keep warm.
- Reduce heat to medium, add next 7 ingredients to same frypan; heat and stir scraping any brown bits from bottom until simmering.
- Stir second amount of broth into cornstarch in a small bowl; add to lemon juice mixture; heat and stir until simmering and thickened; reduce heat to medium low, return chicken to frypan; turn to coat both sides, cook for 1 to 2 minutes until heated through.
- Garnish with parsley and serve.
CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS
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
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
CHICKEN TAGINE WITH PRESERVED LEMON AND OLIVES
Provided by Katie Lee Biegel
Categories main-dish
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a large bowl, combine 1/4 cup olive oil, the coriander, cumin, paprika, cinnamon, saffron, cloves, ginger and red pepper flakes. Sprinkle the chicken with salt and pepper and place in the marinade. Stir until the marinade covers each piece. Refrigerate for 2 hours and up to overnight.
- Remove the chicken from the marinade and pat dry; reserve the marinade. Heat the remaining 2 tablespoons olive oil in a tagine or a large Dutch oven. Place the chicken skin-side down in the pot and brown for 4 to 5 minutes. Turn and brown an additional 3 to 4 minutes. Remove the chicken and reserve on a plate.
- Add the onions and garlic to the same pot and saute until tender, about 5 minutes. Add the chicken stock, green olives, lemon peel, 1/4 teaspoon black pepper and the reserved chicken and marinade. Bring to a low boil and reduce the heat to a simmer. Cover and cook 45 minutes.
- Stir in the cilantro, parsley and lemon juice. Serve with couscous if desired.
TAGINE OF CHICKEN WITH PRESERVED LEMON AND OLIVES
This is the best-known Moroccan chicken dish. It was the only one, apart from appetizers, served during an evening of Arab poetry and storytelling, accompanied by musicians, that I attended in a Paris restaurant. The olives do not have to be pitted. If you find them too salty, soak them in 2 changes of water for up to an hour.
Yield serves 4
Number Of Ingredients 12
Steps:
- In a wide casserole or heavy-bottomed pan that can hold all the chicken pieces in one layer, heat the oil and put in the onions. Sauté, stirring over low heat, until they soften, then stir in the garlic, saffron, and ginger.
- Put in the chicken pieces, season with salt and pepper, and pour in about 1 1/4 cups water. Simmer, covered, turning the pieces over a few times and adding a little more water if it becomes too dry. Lift out the breasts after about 15 minutes and put them to one side. Continue to cook the remaining pieces for another 25 minutes or so, after which time return the breasts to the pan.
- Stir into the sauce the lemon juice, the chopped coriander and parsley, the preserved lemon peel cut into quarters or strips, and the olives. Simmer uncovered for 5 to 10 minutes, until the reduced sauce is thick and unctuous. If there is too much liquid, lift out the chicken pieces and set aside while you reduce the sauce further, then return the chicken to the pan and heat through.
- Present the chicken on a serving dish with the olives and lemon peel on top of the meat.
- Add 1/2 chili pepper, seeded and chopped, with the onions at the start, and the juice of 1/4 lemon (instead of 1/2) toward the end of cooking.
CHICKEN SALAD WITH LEMON-SESAME DRESSING
This main-dish salad is inspired by chicken larb, which is a dance of contrasts: light but rich, with tender meat, crunchy vegetables and seasonings that span sour, sweet, spicy and savory. This recipe dresses lean-but-juicy ground chicken or turkey with sesame oil, fresh lemon, miso, ginger, basil and celery, but there are many ways to adapt it: You could sauté crumbled tofu or cubed salmon instead of the chicken; or add yuzu kosho, wasabi paste or fried garlic. It's good on its own, or with roasted potatoes, grains, salad greens, soba noodles or wrapped in nori.
Provided by Ali Slagle
Categories dinner, lunch, quick, weeknight, poultry, salads and dressings, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large (12-inch) skillet, heat 1 tablespoon sesame oil over medium-low. Add the chicken, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook, breaking up into small pieces, until opaque and just cooked through, 3 to 6 minutes. (You're not looking to brown the meat here, which would risk drying it out.) Remove from heat to cool.
- In a large bowl, stir together the miso, lemon zest and juice, ginger and 1 1/2 teaspoons sesame oil.
- When the chicken is no longer hot (warm or cool both work), use a slotted spoon to add it to the bowl with the dressing, leaving any chicken juices behind. Stir to combine. Add the sliced celery, celery leaves, basil and sesame seeds; stir to combine. Taste, and if it needs more spice, add black pepper; if it's bland, add salt; if it's dry, add sesame oil. Eat warm or at room temperature. (Leftovers will keep for up to 2 days in an airtight container in the refrigerator.)
CHICKEN WITH LEMON AND GINGER
Lovely aromatic chicken. Good to serve to all ages and with potatoes and veg!
Provided by abbeyloveys
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Flatten fillets with a rolling pin to about 1/2 cm thickness. To save on mess put the fillets into a light wrapping of cling film or sealable bag before flattening.
- Cut into 1cm strips or into cubes
- Heat oil in a skillet and stir fry the chicken adding the garlic, paprika until cooked. Add onions and fry for about 3 mins.
- Add parsley and season with lemon juice, salt and pepper
- Serve with potatos, veg and lemons wedges. Garlic mayonaise would also work well with this dish.
CHICKEN TAGINE WITH LEMON AND GINGER
This works well in a smaller tagine. Look at Moroccan cuisine in Wikipedia if you want to serve an authentic meal. The tagine itself is Berber in origin and this recipe is Moroccan.
Provided by Ambervim
Categories Moroccan
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place lemon sliced in the bottom of the dish.
- Add salt, cumin and thyme.
- Brown the chicken.
- Place chicken on the lemons.
- Sprinkle with star anise.
- Cover with chopped onions and ginger.
- Pour chicken stock into tagine, half way up the side.
- Cook in microwave 10 minutes on medium power (about 500 watts).
- Serve with couscous, cooked wheat, bulgher wheat or rice.
- Add pre-cooked peas, beans or chickpeas near then end of cooking time.
Nutrition Facts : Calories 262.3, Fat 15.7, SaturatedFat 4.3, Cholesterol 103.6, Sodium 102.4, Carbohydrate 6, Fiber 1.2, Sugar 2, Protein 23.5
More about "chicken tagine with lemon and ginger recipes"
SPICY CHICKEN TAGINE WITH LEMON - MANITOBA CHICKEN
From manitobachicken.ca
Estimated Reading Time 50 secs
CHICKEN AND LEMON TAGINE WITH HERBY TABBOULEH RECIPE …
From bbc.co.uk
CHICKEN TAGINE WITH PRESERVED LEMONS - KEVIN IS …
From keviniscooking.com
GINGER AND LEMON CHICKEN MARINADE (5 INGREDIENTS)
From sweetpeasandsaffron.com
CHICKEN TAGINE WITH PRESERVED LEMONS - RECIPES - HAIRY …
From hairybikers.com
HONEY LEMON GINGER CHICKEN - JAMIE COOKS IT UP
From jamiecooksitup.net
CHICKEN TAGINE WITH PRESERVED LEMONS AND OLIVES
From hairybikers.com
10 BEST LEMON GINGER GARLIC CHICKEN MARINADE RECIPES …
From yummly.com
LEMON-GINGER CHICKEN RECIPE - PILLSBURY.COM
From pillsbury.com
CHICKEN, LEMON AND GINGER TAGINE WITH CHRISTMAS JEWELLED COUSCOUS
From riverford.co.uk
Servings 2Total Time 1 hr 5 mins
- Peel and finely slice the onions. Heat the butter and 2 tablespoons of oil in a large, heavy-based pan, one with a lid. Add the onions and a good pinch of salt (the salt helps draw out some of their moisture, so they caramelise quicker). Turn the heat right down low.
- Cook for 30 minutes, stirring about every 10 minutes, until the onions are soft and caramelised. Add a splash of water if they look like burning at any point, and stir more often towards the end of cooking. Meanwhile, peel and finely chop, grate or crush 2 garlic cloves.
- Peel and finely grate the ginger (use a sharp-edged teaspoon to peel without waste), grating enough so you have a good 1 tablespoon's worth. Wash the mint and parsley, and shake them dry. Put the almonds in a dry frying pan. Heat gently, turning now and then, until golden.
- Remove to a plate. Rub as much leftover skin off the hazelnuts as you can. Roughly chop them, not too small, just in half or quarter's. Heat 1 tablespoon of oil in the same pan. Add the chicken, thighs skin-side down. Fry until golden.
THE BEST MOROCCAN CHICKEN TAGINE RECIPE
From thespruceeats.com
Ratings 115Calories 424 per servingCategory Dinner, Entree, Lunch
SPICED CHICKEN TAGINE WITH PRESERVED LEMON AND
From clubhouseforchefs.ca
GINGER LEMON CHICKEN THIGHS - THERESCIPES.INFO
From therecipes.info
CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS RECIPE
From hotrecipestoday.com
RECIPE: CHICKEN TAGINE WITH LEMON AND OLIVES (DJEJ M'CHERMEL ...
From recipelink.com
THIS CHICKEN TAGINE RECIPE WITH OLIVES AND PRESERVED LEMON IS A …
From washingtonpost.com
BEST CHICKEN TAGINE WITH DRIED FIGS RECIPES - FOOD NETWORK
From foodnetwork.ca
CHICKEN TAGINE WITH PRESERVED LEMON, GREEN OLIVES AND THYME
From livenaturallymagazine.com
JAMIE OLIVER CHICKEN TAGINE - CHEFS & RECIPES
From chefsandrecipes.com
CHICKEN TAGINE WITH LEMONS RECIPE - RECIPELAND.COM
From recipeland.com
CHICKEN TAGINE WITH LEMON AND OLIVES RECIPE | MYRECIPES
From myrecipes.com
THE FAMOUS CHICKEN AND PRESERVED LEMON TAGINE - PETIT APRON
From petitapron.com
CHICKEN TAGINE WITH PRESERVED LEMON AND OLIVES | TABLE&SPOON
From tablenspoon.com
MOROCCAN CHICKEN TAGINE - EASIEREATS.COM
From easiereats.com
CHICKEN TAGINE WITH PRESERVED LEMON AND GREEN OLIVES RECIPE
From bbc.co.uk
BEST ORANGE CHICKEN TAGINE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CHICKEN AND PRESERVED LEMON TAGINE RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN TAGINE WITH GINGER AND LEMON RECIPE FROM COOKING FROM …
From cooked.com
CHICKEN TAGINE WITH PRESERVED LEMON - FEEDING THE FAMISHED
From feedingthefamished.com
CHICKEN TAGINE WITH LEMONS AND OLIVES RECIPE | MYRECIPES
From myrecipes.com
CHICKEN TAGINE WITH LEMONS RECIPE
From recipeland.com
CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMON | RECIPE CART
From getrecipecart.com
THIS CHICKEN TAGINE RECIPE WITH OLIVES AND PRESERVED LEMON IS A …
From knowledgeofwine.com
LEMON CHICKEN WITH GINGER - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
CHICKEN TAGINE WITH OLIVES AND LEMON - UNCOMMONLY DELICIOUS
From uncommonlydelicious.com
MOROCCAN TAGINE COOKBOOK - THERESCIPES.INFO
From therecipes.info
CHICKEN TAGINE WITH OLIVES AND LEMON: A TASTY RECIPE
From unocasa.com
CHICKEN WITH PRESERVED LEMON - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
CHICKEN, CHICKPEA AND LEMON TAGINE | DINNER RECIPES
From goodto.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love