MOROCCAN CHICKEN TAGINE
Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. It's company-worthy yet easy to throw together.
Provided by Jennifer Segal
Categories Dinner
Time 1h
Yield 4 to 6
Number Of Ingredients 18
Steps:
- Combine the spices in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside.
- Season both sides of chicken pieces with 2 teaspoons salt and ½ teaspoon pepper. Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke. Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes; using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more. Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard. Pour off and discard all but 1 tablespoon of fat from the pan.
- Reduce the heat to medium. Add the onion and cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water now and then if the pan gets too dark). Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and ¼ teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes.
- Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more.
- Stir in the olives, reserved lemon zest-garlic mixture, cilantro, and 1 tablespoon of the lemon juice; taste the sauce and adjust seasoning with salt, pepper, and more lemon juice, if desired. Serve with couscous.
- Note: Don't fret too much over trimming the chicken thighs. The skin gets removed midway through the cooking process and most of the fat will cook off and get drained. I usually just take kitchen shears and quickly snip off any excess skin or fat. Cracked green olives are olives that have been 'cracked' or split open before curing, allowing the brine or marinade to penetrate. You can find them in your supermarket's olive bar, or substitute any green olive that you like.
- Make-Ahead: After you have completed the step of cooking the carrots, the dish can be refrigerated for up to 2 days. To serve, gently warm on the stove until the chicken is heated through, then proceed to the step where the olives and remaining ingredients are added.
Nutrition Facts : ServingSize 1 chicken thigh, Calories 367, Fat 13 g, Carbohydrate 14 g, Protein 47 g, SaturatedFat 3 g, Sugar 7 g, Fiber 2 g, Sodium 794 mg, Cholesterol 215 mg
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
PRESERVED LEMON CHICKEN TAGINE FOR THE TAGINE!
This tagine dish is to be cooked in a traditional tagine. Cooking times may vary slightly depending on size of tagine used and where it is being used. The preserved lemon adds a subtle flavour to the tagine but is not the predominent flavour...
Provided by Um Safia
Categories Stew
Time 3h20m
Yield 6 fairly large portions, 6 serving(s)
Number Of Ingredients 18
Steps:
- Put the olive oil in the bottom of the tagine and gently colour the onion and minced garlic. Add the chicken pieces and seal well.
- In a large jug mix 1/2 pint of boiling water with 1 chicken cube and set aside.
- To the tagine add the ginger, ras el hanout, saffron, tomato puree and honey. Mix well.
- Add the chopped tomatoes, chick peas, stock and the apricots to the tagine and season well with salt and pepper to taste. Mix well with a wooden spoon and cover with tagine lid.
- Cook on a low heat for 2 hours. Remove the lid and add preserved lemon - rinse lemon well under cold tap. Remove and discard half of the flesh and finely slice the remaining flesh and peel. Add this to the tagine before replacing the lid and cook for a further 30 - 45 minutes or until the sauce is thick and well flavoured and chicken is ready to fall apart!
- (Add a little stock or water to the sauce if it seems a little dry or too thick. Cook a little longer of not thick enough or the chicken is not at falling point.).
- Finally serve in the tagine base dish with fresh coriander sprinkle dover the top. Serve with fresh baked bread or steamed cous cous.
Nutrition Facts : Calories 387.1, Fat 6.8, SaturatedFat 1.2, Cholesterol 57.4, Sodium 624.7, Carbohydrate 62.7, Fiber 9.4, Sugar 27.5, Protein 22.3
CHICKEN TAGINE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Pat the chicken dry, and season well with salt and pepper.
- Heat the butter and olive oil in a Dutch oven over medium-high heat, and brown the chicken on all sides. Add the onion, ginger, turmeric, cinnamon, and cook until onion is translucent, about 3 minutes. Season with salt and pepper, and add the garlic and stir for a minute. Increase heat and deglaze with wine, stirring, and allowing it to bubble. Add the broth and bring to a boil. Lower the heat, and cover and simmer gently for 45 minutes, then remove the chicken and set aside.
- To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot. Heat for 5 more minutes and serve over couscous.
- Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.
CITRUS CHICKEN TAGINE
From Cooking Light Magazine. You do not have to have a Tagine -- this dish can be made in a Dutch oven. Serve with hot cooked couscous.
Provided by DailyInspiration
Categories Chicken Thigh & Leg
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Heat the oil in a dutch oven over medium heat. Add chicken and next 6 ingredients (chicken through garlic), and cook for 12 minutes. Stir in the broth, juice salt, and black pepper. Bring to a boil, cover, reduce heat, and simmer 30 minutes. (Can be prepared ahead up to this point.) Remove from heat, and stir in the remaining ingredients except couscous. Serve over couscous, and garnish with parsley, if desired.
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.
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MOROCCAN CHICKEN TAGINE RECIPE - W/ PRESERVED LEMONS & OLIVES
From cookingtheglobe.com
5/5 (9)Total Time 1 hr 20 minsCuisine MoroccanCalories 506 per serving
- Generously salt the chicken thighs on all sides and let sit for about 1 hour at a room temperature.
- In a tagine or a Dutch oven, heat the olive oil and cook the chicken on both sides (3-4 minutes per side) until well browned. Remove from the pot and set aside.
- Preheat an oven to 350°F (175°C). Discard all but 2 tablespoons of the fat remaining in the pot and heat it. Add the onions and cook, stirring often, over medium heat for about 15 minutes, until golden brown.
- Add the coriander, white pepper, ginger, saffron, turmeric, and a pinch of salt to the onions and stir constantly for a few minutes. Return the chicken to the pot. Add the chicken stock and bring to a boil. Cover the pot and cook in the oven for 40 minutes.
AN EASY, AUTHENTIC, MOROCCAN CHICKEN TAGINE RECIPE ...
From compassandfork.com
Cuisine MoroccanCategory Main DishServings 4Estimated Reading Time 7 mins
CHICKEN, OLIVE, AND LEMON TAGINE (DJAJ MQUALLI)
From saveur.com
CHICKEN TAGINE WITH LEMON AND OLIVES RECIPE | MYRECIPES
From myrecipes.com
5/5 (10)Calories 240 per servingServings 6
- Combine juice and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Remove chicken from bag; discard marinade.
- Pat chicken dry with paper towels. Dredge in flour; sprinkle with salt, black pepper, turmeric, and red pepper. Heat olive oil in a large nonstick skillet with high sides over medium-high heat. Add half of chicken; cook for 3 minutes on each side or until lightly browned. Remove from pan. Repeat procedure with remaining chicken.
- Add onion, ginger, and garlic to pan; sauté 5 minutes or until tender. Return chicken to pan. Add broth, olives, rind, and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Discard the cinnamon stick; stir in cilantro.
- Wine note: The fresh lemon and fruity olive oil lend this dish bright Mediterranean flavor, which calls for a high-acid white wine. However, the aromatic spices deserve a wine that's equally exotic. Try Moschofilero Boutari 2005 ($15), a widely available Greek wine that's made from the Moschofilero (mo-sko-feel-er-o) grape. It has a bold fragrance of citrus, melon, white flowers, and spice along with a nice balance of sweetness and grapefruit flavors. -Jeffery Lindenmuth
CITRUS CHICKEN TAGINE - HUMMINGBIRD THYME
From hummingbirdthyme.com
Reviews 7Category ChickenCuisine North AfricanTotal Time 456324 hrs 19 mins
- Preheat oven to 325F. Heat a wide braising pan, or a Dutch Oven or Tagine, over Medium-High heat.
- Season chicken thighs with salt and pepper. Then, rub half of the paste over the chicken thighs, making sure they are coated top and bottom.
- Into the pan, add the onion, remaining paste, and the garlic. Use a wooden spoon and scrape any browned bits from the pan. Cook until onions are softened and lightly brown, about 5 minutes more.
DJAJ MQUALLI (MOROCCAN PRESERVED LEMON CHICKEN TAGINE ...
From curiouscuisiniere.com
4/5 (7)Category DinnerCuisine MoroccanTotal Time 2 hrs 15 mins
- In a small bowl, mix together ginger, turmeric, and saffron. Rub the spice mixture into the skinned chicken pieces. Place the chicken on a plate and cover it with plastic wrap. Refrigerate the seasoned chicken for 3-4 hours or overnight.
- When you are ready to cook your chicken, heat the oil over medium high heat in a tagine or high-sided cast iron skillet with a tight fitting lid. Add the diced onions and garlic and sauté for 2-3 minutes, until fragrant and soft.
- Layer the chicken pieces over the bed of sautéed onions. Add the olives, lemon pieces, and water (or stock). Scatter the chopped parsley and cilantro over top of the ingredients in the skillet).
SAFFRON CHICKEN TAGINE RECIPE - ANDREW ZIMMERN | FOOD & WINE
From foodandwine.com
Servings 4Total Time 1 hr 30 minsCategory Chicken
- In a large bowl, season the chicken with salt and black pepper. Add the spring onions, 1/2 cup each of the cilantro and parsley, the preserved lemon, garlic, ginger, paprika, ghee, harissa, cumin, turmeric, cardamom, crushed red pepper, cinnamon and saffron and toss to coat. Cover and let marinate in the refrigerator overnight.
- In a large enameled cast-iron casserole, heat 1/4 cup of the olive oil. Scrape the marinade off the chicken and reserve. Working in batches, cook the chicken, skin side down, over moderate heat until browned, about 8 minutes. Add the carrots, fennel, peas, green olives, reserved marinade and 1 cup of the broth. Cover the casserole and bring the liquid to a boil, then reduce the heat to moderately low and cook until the chicken is tender, about 35 minutes. Remove from the heat and let the tagine stand, covered, for about 15 minutes. Add the lemon juice and the remaining 1/2 cup each of cilantro and parsley and season with salt and black pepper.
- Meanwhile, put the couscous in a large heatproof bowl. In a medium saucepan, heat the remaining 2 tablespoons of olive oil. Add the yellow onion and cook over moderate heat, stirring occasionally, until lightly browned, about 10 minutes. Add the remaining 2 cups of broth, bring to a simmer and pour over the couscous. Cover the bowl with plastic wrap and let stand for 15 minutes. Fluff the couscous with a fork and season with salt. Serve the couscous with the tagine.
THE BEST MOROCCAN CHICKEN TAGINE RECIPE
From thespruceeats.com
Ratings 110Calories 424 per servingCategory Dinner, Entree, Lunch
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