Citrus Chicken Tagine Recipe Crockpot

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SLOW COOKER CHICKEN TAGINE



Slow Cooker Chicken Tagine image

Easy slow cooker recipe for a classic Moroccan dish.

Provided by Holly Combs

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 5h15m

Yield 8

Number Of Ingredients 18

8 skinless, boneless chicken thighs
2 large onions, thinly sliced
4 large carrots, thinly sliced
½ cup raisins
½ cup dried apricots, chopped
2 cups chicken broth
2 tablespoons tomato paste
2 tablespoons lemon juice
2 tablespoons all-purpose flour
2 teaspoons garlic salt
2 teaspoons ground cumin
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon Hungarian paprika
1 teaspoon ground black pepper
3 cups water
2 cups couscous
1 tablespoon butter

Steps:

  • Layer chicken thighs, onions, carrots, raisins, and apricots in a slow cooker.
  • Whisk chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, paprika, and pepper together in a bowl. Pour over chicken and vegetables.
  • Cook on High 4 1/2 hours or on Low for 7 1/2 hours. Shred chicken slightly using 2 forks. Continue cooking 30 minutes.
  • Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork. Serve chicken tagine over couscous.

Nutrition Facts : Calories 419.2 calories, Carbohydrate 56.5 g, Cholesterol 73.1 mg, Fat 9.7 g, Fiber 5.4 g, Protein 26.7 g, SaturatedFat 3.1 g, Sodium 589.5 mg, Sugar 13.6 g

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.

CITRUS CHICKEN



Citrus Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 7h45m

Yield 6 to 8 servings

Number Of Ingredients 18

4 pounds bone-in chicken thighs
3/4 cup freshly squeezed orange juice, about 2 oranges
2 tablespoons grated orange zest
1 teaspoon salt
2 teaspoons freshly cracked black pepper
1 teaspoon chiffonade fresh mint leaves
1 1/2 tablespoons chiffonade basil leaves
3 tablespoons white balsamic vinegar
3 tablespoons minced shallots
1 tablespoon celery seeds
Glaze, recipe follows
1 tablespoon olive oil
1 tablespoon minced shallots
1 teaspoon minced ginger
1/2 cup orange marmalade (look for marmalade with small rinds)
1/4 cup sweet chili sauce
1 tablespoon white balsamic vinegar
1/4 cup reserved marinade, strained

Steps:

  • Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
  • Preheat the oven to 350 degrees F.
  • Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
  • In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

SLOW COOKER CHICKEN TAGINE



Slow Cooker Chicken Tagine image

A morocco dish, cooked in the slow cooker.

Provided by robhughes72

Time 6h20m

Yield Serves 3

Number Of Ingredients 0

Steps:

  • Place the chicken, onions, apricots and raisins into a slow cooker. In a bowl, whisk together the chicken stock, tomato puree, lemon juice, flour, ginger, cumin, cinnamon, black pepper, curry powder and cayenne. Pour the mixture over the chicken in the cooker. Cover, set the cooker to Low and cook for 5 hours.
  • Place the couscous into a saucepan, stir in the boiling water, cover and let stand until the water is absorbed and the couscous is tender, about 5 minutes. Fluff the couscous with a fork. Scoop onto plates and serve with chicken tagine.

EASY CROCK POT MOROCCAN CHICKEN, CHICKPEA AND APRICOT TAGINE



Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine image

This is one of my family's favourite recipes; I am constantly asked all the time to make it. I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flat breads or pitta breads & assorted salads in spring & summer or served with hot fluffy & fruity couscous, assorted chutneys or pickles in the depths of winter. I make mine in a fantastic "Electric Tagine" made by Tefal; it of course works in a more traditional clay tagine - BUT the real secret is.......it works like a dream in a Slow cooker/Crock Pot. Try it out! If you cannot get Ras-el-Hanout, which is an exotic Moroccan spice mixture, including rose petals - don't worry, use the other spices I have listed instead; or I have a Ras-el-Hanout recipe posted on Recipezaar: Recipe #205185 N.B. I notice in a review that it has been suggested that Chemical Heat is needed!! The great thing about sharing recipes is that they can be adapted to personal taste. BUT, this is not supposed to be a "Hot" recipe, but a "Fragrant & Fruity" recipe!! A Tagine by definition is SLOW cooked over a LOW heat & is very fruity with subtle undertones of heat! However, life would be boring if you couldn't add a bit of "heat", but it's just not traditional. What is traditional, is to allow your guests to add their own heat, so have a bowl of "Harissa" on the table. Preserved lemons are also a wonderful and traditional addition - I have a recipe posted on Recipezaar: Recipe #209590 PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!

Provided by French Tart

Categories     One Dish Meal

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 23

6 large boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 3 lbs)
1 tablespoon flour or 2 tablespoons cornflour
2 large onions, chopped
3 -4 garlic cloves, chopped finely
1 -2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix (or make up spice mix below)
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper
chopped fresh coriander, to serve (Cilantro)
2 carrots, peeled & diced (optional)
1 preserved lemon, chopped into small wedges (optional)
harissa

Steps:

  • PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
  • Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
  • Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
  • Add herbs,spices & finely chopped ginger with salt & pepper to taste.
  • Finally add tinned tomatoes & mix well.
  • Pour the above tomato,onion & spice mix into slow cooker or tagine.
  • Add chicken & chickpeas & mix well.
  • Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
  • Give it a gentle but good stir to mix everything together well.
  • Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
  • If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
  • Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
  • Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
  • Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.

MOROCCAN CHICKEN TAGINE (CROCK POT)



Moroccan Chicken Tagine (Crock Pot) image

I'm always looking for new ways to spruce up my monthly menu. This is a great twist to plain ole chicken.

Provided by barefootmommawv

Categories     One Dish Meal

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 18

3 lbs skinless chicken pieces, skin removed
2 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
2 onions, chopped
1 cup dried apricot, chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground red pepper
6 sprigs fresh cilantro
1 tablespoon cornstarch
1 tablespoon water
1 (15 ounce) can garbanzo beans, rinsed and drained
2 tablespoons chopped fresh cilantro
1/4 cup slivered almonds, toasted
hot cooked couscous or rice

Steps:

  • Place chicken in crock pot slow cooker. Combine broth, tomatoes with juice, onions, apricots, garlic, cumin, cinnamon, ginger, coriander, red pepper and cilantro in medium bowl; pour over chicken.
  • Cover; cook on low 4 to 5 hours or until chicken i no longer pink in center. Transfer chicken to serving platter; cover to keep warm.
  • Combine cornstarch and water in small bowl; mix until smooth. Stir cornstarch mixture and beans into crock pot slow cooker. Cover; cook on High 15 minutes or until thickened. Pour sauce over chicken. Sprinkle with cilantro and toasted almonds. Sever with couscous or rice.

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