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.
TEQUILA CITRUS CHICKEN
Steps:
- Combine the tequila, lime juice, orange juice, lemon juice, chili powder, jalapeño pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
- Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly with aluminum foil and allow to rest for 5 minutes. Serve hot or at room temperature.
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.
CHICKEN TAGINE
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
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.
CITRUS CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 7h45m
Yield 6 to 8 servings
Number Of Ingredients 18
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.
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
INSTANT POT® CHICKEN TAGINE WITH APRICOTS AND CHICKPEAS
In this dish, the Instant Pot® is used to create a dish reminiscent of a slowly braised stew in a traditional clay tagine. It's a sweet-and-savory, highly flavorful combo that will take you back to your Moroccan trip or inspire you to start planning for that Sahara camel-trek. Chicken is cooked until tender with onions, garlic, turmeric, ginger, and cinnamon. Apricots steep in the broth. Serve with rice or couscous and Greek yogurt.
Provided by Diana71
Categories World Cuisine Recipes African North African Moroccan
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Place olive oil in the hot cooker and fry chicken thighs until browned, 2 to 3 minutes per side. Remove chicken from the inner pot and set aside.
- Add onion and garlic to the pot, followed by cinnamon, cumin, turmeric, red pepper flakes, and saffron. Cook and stir until onion is soft, about 5 minutes. Press Cancel to leave Saute mode.
- Place chicken back into the pot on top of onion mixture. Pour in tomatoes and chicken broth. Sprinkle apricots over the top. Season with salt and pepper. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in chickpeas and mint leaves.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 21.6 g, Cholesterol 48.3 mg, Fat 11 g, Fiber 4.1 g, Protein 16.7 g, SaturatedFat 2.6 g, Sodium 516.5 mg, Sugar 7 g
CITRUS CHICKEN TAGINE RECIPE
Provided by á-2510
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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CHICKEN TAGINE WITH CITRUS COUSCOUS | GIADZY
From giadzy.com
Servings 6Estimated Reading Time 3 minsAuthor Giada De LaurentiisTotal Time 1 hr
- For the Chicken Tagine: In a small bowl mix together the cinnamon turmeric and allspice. Dry the chicken well and season evenly on all sides with 1 teaspoon salt. Rub the spice mix evenly over the thighs.
- Heat a medium straight sided skillet over medium heat. Add the butter and heat until melted and the foaming subsides. Add the chicken skin side down and cook for 10 minutes or until deep golden brown. Flip the chicken and continue to cook for an additional 3 minutes. Remove the chicken to a plate. To the hot pan, add the onion and remaining 1/2 teaspoon salt and cook stirring often until soft and fragrant, about 3 minutes. Add the ginger and cook an additional minute. Add the chicken broth and return the chicken to the pan. Reduce the heat to medium low, cover the pan and simmer for 30 minutes, adding the apricots and olives after 20 minutes. Serve over citrus couscous sprinkled with the cilantro if desired.
- For the Citrus Couscous: In a medium sauce pan combine the water, zest, orange juice and salt. Place over medium high heat and bring to a boil. Stir in the couscous, remove from the heat and cover with a tight fitting lid. Allow the coucous to sit for 5 minutes covered or until all the liquid is absorbed. Fluff with a fork before serving.
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