Chickentanginewithalmonds Recipes

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CHICKEN TAGINE



Chicken Tagine image

Chicken tagine is a classic Moroccan dish made in a special pot called a tagine and usually features preserved lemons and olives. This recipe uses lots of the warm spices and harissa that are authentic to Morocco, but it is cooked in a skillet. The substitution of fresh lemons makes this practical for a weeknight without a trip to the market or online.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 medium onions, sliced
3 cloves garlic, minced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/2 teaspoon ground turmeric
2 lemons, one sliced, one juiced
2 tablespoons harissa (or less if you don't like too much spice)
2 cups low-sodium chicken broth
1 cup pitted briny green olives
Fresh cilantro leaves, picked, for serving
Flaked toasted almonds, for serving
Couscous, cooked according to the package instructions, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Sprinkle the chicken with salt and pepper. Add the oil to a large pan and heat over medium-high. When the oil is hot, add the chicken, skin-side down, and cook until the skins are brown, 6 to 8 minutes. Remove the chicken to a plate.
  • Add the onions, garlic, cinnamon, cumin, coriander, ginger and turmeric and cook just until the onions start to soften, about 5 minutes. Add the lemon slices, lemon juice, harissa, chicken broth and olives, then stir to combine. Nestle the chicken back into the pan, skin-side up.
  • Place in the oven, uncovered, and cook until the chicken is cooked through, 25 to 30 minutes.
  • Season to taste. Scatter the cilantro and almonds over the top. Serve over the couscous.

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 TANGINE WITH ALMONDS



Chicken Tangine With Almonds image

Make and share this Chicken Tangine With Almonds recipe from Food.com.

Provided by LifeIsGood

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

5 tablespoons butter, divided
4 tablespoons olive oil
1 garlic clove, crushed
1/4 teaspoon ground ginger
1/8 teaspoon powdered saffron
1/2 cup water, plus additional as needed
2 -3 lbs chicken, quartered
1 teaspoon ground coriander
1/4 cup sliced almonds

Steps:

  • Melt 4 tablespoons of the butter in a skillet over medium heat. Add the oil, garlic, ginger, saffron and cook briefly until the garlic is golden.
  • Slowly add 1/2 C of the water to the sacue in the skillet, then add the chicken pieces. Add water until the chicken is partly covered. Add the coriander and cover the skillet. Reduce heat to low and simmer until the chicken is tender, about 45 minutes. Remove the chicken from the skillet and arrange on a serving dish.
  • Increase the heat to high and boil the sauce until reduced by half, stirring often. Pour the sauce over the chicken.
  • In a small pan over medium heat, melt the remaining 1 T of butter. Add the almonds and cook until browned, about 3 minutes. Spinkle the browned almonds over the chicken.

Nutrition Facts : Calories 770.2, Fat 65, SaturatedFat 21, Cholesterol 208.3, Sodium 287.1, Carbohydrate 1.9, Fiber 0.9, Sugar 0.2, Protein 43.7

CHICKEN WITH ALMOND SAUCE



Chicken with Almond Sauce image

Provided by Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 13

5 lbs chicken pieces
salt and freshly ground pepper
3 Tbs. STAR Originale Olive Oil
1 large onion, chopped
4 cloves garlic, minced
2 Tbs. all-purpose flour
1 1/2 cups chicken broth
1 bay leaf
pinch saffron strands
1/2 cup slivered almonds
3 Tbs. minced parsley
2 hard-cooked eggs, chopped
2 Tbs. STAR Capers

Steps:

  • 1.Sprinkle chicken with salt and pepper to taste. Heat olive oil in 1 very large or 2 medium skillets over medium-high heat. Add chicken and brown on all sides, about 3-5 minutes per side. Remove chicken and set aside. Pour off all but 2 Tbs. of pan drippings. In same pan, saute onion and half of garlic until soft. Stir in flour to blend, then slowly stir in 1 cup broth, bay leaf and saffron. Return chicken to pan, cover and simmer over medium-low heat 30 minutes.
  • 2. Meanwhile, in blender, combine almonds, 2 Tbs. parsley, remaining garlic and broth. Process until almonds are finely ground. With tongs or slotted spoon, transfer chicken to platter. Turn heat to high and stir almond mixture into pan liquids. Bring to boil and boil 1-2 minutes, or until slightly thick. Pour sauce over chicken and sprinkle with eggs, capers and remaining parsley.
  • 3 Key Ingredients: STAR Originale Olive Oil, Capers, Chicken

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.

EASY ALMOND CHICKEN



Easy Almond Chicken image

Baked chicken with a creamy soup sauce, topped with crazy, nutty toasted almonds! Serve with rice if desired.

Provided by JMOOSE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 8

Number Of Ingredients 5

8 skinless, boneless chicken breast halves
1 pinch garlic powder
1 (10.75 ounce) can condensed cream of chicken soup
1 (5 ounce) can evaporated milk
8 ounces toasted almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour.
  • In a small bowl mix together the soup and milk. Pour mixture over chicken and bake for another 1/2 hour. Meanwhile, toast almonds and add to chicken during the last few minutes of baking.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 10.1 g, Cholesterol 76.6 mg, Fat 19.2 g, Fiber 3.3 g, Protein 35.3 g, SaturatedFat 2.9 g, Sodium 345.3 mg, Sugar 3.3 g

CHICKEN ALMONDINE



Chicken Almondine image

My husband and I keep busy on our farm. So I appreciate meals like this that are simple yet satisfying.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 17

1 cup sliced celery
1 cup chopped green pepper
1/2 cup chopped onion
1 tablespoon butter
3 cups cubed cooked chicken
2 cups cooked rice
1 cup chicken broth
1 package (10 ounces) frozen peas, thawed
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
TOPPING:
7 ounces sage and onion stuffing
2/3 cup sliced almonds
3/4 cup butter, melted

Steps:

  • In a large skillet, saute celery, green pepper and onion in butter until tender; remove from the heat. Add chicken, rice, broth, peas, pimientos, salt and pepper; mix well. Spoon into a greased 13-in. x 9-in. baking dish. , Combine soup and mayonnaise; spread over chicken mixture. For topping, combine stuffing and almonds; sprinkle over casserole. Drizzle with butter. , Cover and bake at 350° for 30 minutes. Uncover and bake 15 minutes longer or until bubbly.

Nutrition Facts : Calories 680 calories, Fat 46g fat (16g saturated fat), Cholesterol 107mg cholesterol, Sodium 1308mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein.

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.

ALMOND CHICKEN PASTA BAKE



Almond Chicken Pasta Bake image

This is a full-flavored, all-in-one chicken casserole. It is one of my go-to recipes when serving a large group, since I know how much my friends and family enjoy it. This can be made up hours before it cooks. Just refrigerate and let stand at room temperature for about 30 minutes before baking.-Louise Warren Blades, Eizabeth City, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 15

4-1/2 cups uncooked bow tie pasta
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup chopped onion
1/4 cup butter, cubed
1/2 cup all-purpose flour
1/2 teaspoon ground nutmeg
2 cups heavy whipping cream
1 cup chicken broth
3 cups frozen chopped broccoli, thawed
2-1/2 cups cubed cooked chicken
1 can (14-1/2 ounces) diced tomatoes, drained
8 cooked bacon strips, crumbled
1/2 cup grated Parmesan cheese, divided
3 tablespoons sherry or additional chicken broth
1/2 cup sliced almonds, toasted

Steps:

  • Cook pasta according to package directions. , Meanwhile, in a Dutch oven, saute mushrooms and onion in butter for 3-5 minutes or until onion is tender. Whisk in flour and nutmeg until blended. Add cream and broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. , Drain pasta; stir into cream sauce. Add the broccoli, chicken, tomatoes, bacon, 1/4 cup cheese and sherry. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with almonds and remaining cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.,

Nutrition Facts : Calories 409 calories, Fat 26g fat (14g saturated fat), Cholesterol 98mg cholesterol, Sodium 445mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.

CHICKEN TAGINE



Chicken Tagine image

This Moroccan slow cooker dish is the perfect blend of sweetness and spice.

Provided by KJones

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 5h30m

Yield 8

Number Of Ingredients 18

2 tablespoons olive oil
8 skinless, boneless chicken thighs, cut into 1-inch pieces
1 eggplant, cut into 1 inch cubes
2 large onions, thinly sliced
4 large carrots, thinly sliced
½ cup dried cranberries
½ cup chopped dried apricots
2 cups chicken broth
2 tablespoons tomato paste
2 tablespoons lemon juice
2 tablespoons all-purpose flour
2 teaspoons garlic salt
1 ½ teaspoons ground cumin
1 ½ teaspoons ground ginger
1 teaspoon cinnamon
¾ teaspoon ground black pepper
1 cup water
1 cup couscous

Steps:

  • Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.
  • Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.
  • Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.
  • Cook on High setting for 5 hours, or on Low setting for 8 hours.
  • Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 38.5 g, Cholesterol 64.7 mg, Fat 15.2 g, Fiber 4.2 g, Protein 22.3 g, SaturatedFat 3.7 g, Sodium 571 mg, Sugar 14.1 g

30-MINUTE ALMOND CHICKEN



30-Minute Almond Chicken image

Treat them to a classic: almond chicken with green beans. Our tasty 30-Minute Almond Chicken can be prepped in just 5 minutes. (Cleanup is a snap, too!)

Provided by My Food and Family

Categories     Nuts

Time 30m

Yield Makes 4 servings.

Number Of Ingredients 6

8 boneless skinless chicken thighs (about 3/4 lb.)
1/4 cup KRAFT Zesty Italian Dressing
1 cup chicken broth
2 cups fresh green beans, trimmed, halved
1 cup instant white rice, uncooked
1/4 cup sliced almonds

Steps:

  • Cook chicken in dressing in large nonstick skillet on medium-high heat 4 min. on each side or until evenly browned.
  • Add broth; bring to boil. Cover; simmer 5 min. Add beans; cook 5 min. or until chicken is done (165ºF). Remove chicken; cover to keep warm.
  • Stir rice and nuts into beans. Remove from heat; cover. Let stand 5 min.; fluff rice. Serve with chicken.

Nutrition Facts : Calories 400, Fat 19 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 100 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

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From therecipes.info


ALMOND CRUSTED CHICKEN {OVEN BAKED} - IFOODREAL.COM
2022-01-27 Preheat oven to 450 F degrees. Line large baking sheet with unbleached parchment paper, spray well with cooking spray and set aside. In one small bowl, mix ground almonds, garlic (onion) powder, oregano (basil), salt and pepper. In another small bowl, whisk the eggs. Wash chicken breasts and pat dry with paper towel.
From ifoodreal.com


CHICKEN AND PRESERVED LEMON TAGINE RECIPE | DELICIOUS. MAGAZINE
Remove the chicken to a plate and add the onion to the pan. Reduce the heat and cook, stirring occasionally, for 5 minutes. Add the garlic and spices to the pan and cook, stirring, for a further minute. If you’re using a tagine, transfer the onion to the base and add the saffron-infused stock and the browned chicken pieces (if using a ...
From deliciousmagazine.co.uk


CHICKEN WITH ALMONDS RECIPE RECIPES
This Moroccan chicken tagine recipe is both savory and a little bit sweet, thanks to the addition of honey-infused apricots. It's gently spiced with cinnamon. Provided by Baija Lafridi. Total Time 1 1/2 hr. Cook Time 30 min. Yield Makes 4 servings. Number Of Ingredients 18. Ingredients; 1 teaspoon ground cinnamon : 1 teaspoon ground ginger: ½ teaspoon turmeric: ½ teaspoon …
From tutdemy.com


10 BEST CHICKEN ALMONDINE RECIPES | YUMMLY
2022-05-07 Keto Chicken & Green Beans Almondine Meal Prep Fit Men Cook. garlic powder, green beans, sliced almonds, olive oil, olive oil and 7 more.
From yummly.com


CHICKEN TAGINE WITH APRICOTS, RAISINS, AND ALMONDS - COOKSTR.COM
Take the chicken off the bones in strips and put it in the pot with the broth. Prepare the couscous according to the directions on the package. Sprinkle over the almonds and bring the soup back to the simmer. Season to taste with salt and pepper, and serve. Serve the couscous at the table or put a mound in each bowl of soup.
From cookstr.com


CHICKEN BREASTS WITH ALMONDS RECIPE | MYRECIPES
Recipe by Southern Living September 2014 Pin Print More. Facebook Tweet Email Send Text Message. Gallery. Chicken Breasts with Almonds . Recipe Summary. total: 1 hr 10 mins hands-on: 20 mins Yield: Makes 6 servings Advertisement. Ingredients. Ingredient Checklist. 6 skinned and boned chicken breasts ; 1 teaspoon kosher salt ; 1 teaspoon freshly ground black pepper ; …
From myrecipes.com


ALMOND CRUSTED BAKED CHICKEN - DON'T WASTE THE CRUMBS
2020-03-13 Instructions. Preheat the oven to 425F. Line a cookie sheet with aluminum foil. Place a cooling rack on top. Combine the almond flour, almonds, salt, paprika and pepper in a blender or food processor and pulse until the almonds are in …
From dontwastethecrumbs.com


CHICKEN TAGINE WITH APRICOTS AND ALMONDS | HEALTHY RECIPES | WW …
Instructions. In a small saucepan, bring apricots and chicken broth to a simmer. Set aside. Coat a large, nonstick saucepan with cooking spray and place over high heat; toss chicken with flour and then sauté chicken until golden, about 5 minutes. Stir in onion, reduce heat to medium-low and cook until onions are very tender, about 10 minutes.
From weightwatchers.com


CHICKEN TAGINE WITH PRUNES AND ALMONDS IN THE STYLE OF
2011-09-28 Instructions. 1. Rinse the chicken and pat dry; trim away excess fat. Cut off the wings and legs, leaving the breast in one piece. Rub …
From splendidtable.org


MOROCCAN RECIPE: CHICKEN TAGINE WITH APRICOTS, ALMONDS
2020-01-21 Finish on the stovetop as directed. Tagine in the Slow-Cooker: Transfer the seared chicken directly to a slow cooker. Prepare the onion and spice mixture on the stovetop as directed, including mixing in the broth and apricots. Pour the onion mixture over the chicken, cover, and cook for 4-6 hours on HIGH. Finish on the stovetop as directed.
From thekitchn.com


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