Esthers Moroccan Chicken Tagine Recipes

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MOROCCAN CHICKEN TAGINE



Moroccan Chicken Tagine image

Sweet and savory stewed chicken with dried fruits and exotic spices. Serve this on top of couscous and top with toasted almonds and fresh cilantro. Children love the familiarity of the 'sweet' spices and dried fruits.

Provided by Chef Kelly

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 2h6m

Yield 6

Number Of Ingredients 18

¼ cup ground cinnamon
¼ cup ground cumin
2 tablespoons ground turmeric
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons crushed dried mint
1 tablespoon salt
2 teaspoons ground black pepper
½ cup chopped dried apricots
¼ cup raisins
¼ cup olive oil, or as needed
4 bone-in chicken thighs
½ small onion, minced
2 teaspoons chopped garlic
1 cup chicken broth
¼ cup honey
½ bunch fresh cilantro, chopped
¼ cup toasted sliced almonds

Steps:

  • Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set the remaining aside for another use.
  • Bring a small pot of water to a boil; add apricots and raisins. Cook until fruit is soft, about 5 minutes. Drain, reserving 1/2 cup of cooking water.
  • Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Coat chicken with the 1/2 cup spice mix and place in the hot oil; cook until golden brown and releases easily from the skillet, 3 to 4 minutes per side.
  • Mix onion and garlic into skillet with chicken; cook and stir until fragrant, 2 to 3 minutes. Add apricots, raisins, reserved 1/2 cup water from fruit, chicken broth, and honey; reduce heat to low and cover. Cook until chicken is very tender, 1 1/2 to 2 hours.
  • Serve chicken garnished with cilantro and almonds.

Nutrition Facts : Calories 370.8 calories, Carbohydrate 35.8 g, Cholesterol 43.5 mg, Fat 20.4 g, Fiber 6.7 g, Protein 15.4 g, SaturatedFat 3.7 g, Sodium 1375.1 mg, Sugar 22.3 g

ESTHER'S MOROCCAN CHICKEN TAGINE



Esther's Moroccan Chicken Tagine image

This recipe requires a special Morrocan earthenwear pot, called a tangine. It is a "Great Cooks" recipe. Prep time does not include standing time.

Provided by blucoat

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 (3 1/2 lb) chicken, cut into 6-8 pieces
salt and pepper
2 teaspoons ground cumin (to taste)
2 -3 teaspoons ground cinnamon
1 teaspoon turmeric
1 pinch saffron
1 teaspoon ground ginger
3/4 lb pitted prune
2 large Spanish onions, sliced lengthwise
1 cup whole blanched almond
vegetable oil
toasted sesame seeds (optional)

Steps:

  • Rub all pieces of chicken with a mixture of salt, pepper and cumin. Let stand for 1 hour.
  • In a separate saucepan, cover the prunes with cold water and add the cinnamon. Bring to a boil, reduce heat and simmer for 10 -30 minutes depending on dryness of prunes.
  • Steam the onions in the casserole with the turmeric, saffron, ginger, salt, pepper and ¼ cup of water for 15 minutes.
  • Meanwhile brown the almonds in a saucepan with oil and drain onto paper towels.
  • Using the same oil and pan, brown chicken on all sides then transfer to the steamed onions and add 1 cup water. (this can be transferred into the tagine at this point and placed in oven ). Cover and simmer for 30 minutes.
  • Add the cooked prunes and some of the prune water to the tagine and continue cooking until the chicken and prunes are really tender.
  • To serve, place chicken pieces on a serving dish (or simply leave in the tagine). Cover with prunes and sauce, then sprinkle with almonds and sesame seeds (if desired).

Nutrition Facts : Calories 976.2, Fat 55.5, SaturatedFat 12, Cholesterol 181.1, Sodium 185.6, Carbohydrate 71.3, Fiber 11.8, Sugar 37.5, Protein 55.7

MOROCCAN CHICKEN TAJINE



Moroccan Chicken Tajine image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 15

6 cloves garlic, peeled and finely chopped
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon sweet paprika
1 tablespoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
1 large Spanish onion, grated (about 1 cup)
2 tablespoons canola, grapeseed or olive oil (not a heavy olive oil)
1 to 2 preserved lemons, depending on size
8 chicken thighs, with bone and skin
Stems from the parsley and cilantro, tied with twine
1/4 teaspoon powdered saffron or 1/4 teaspoon powdered turmeric and 4 strands saffron
1 cup pitted green Moroccan or Greek olives
1/2 bunch Italian parsley, about 1/4 cup chopped
1/2 bunch cilantro, about 1/4 cup chopped

Steps:

  • In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil.
  • Rinse the preserved lemons, and remove the pulp. RESERVE the lemon peel for later use.
  • Add the lemon pulp to the mixing bowl. Add the chicken. Mix everything together and place in a large plastic bag to marinate overnight in the refrigerator. (Twenty-four hours really gives the chicken the best flavor.)
  • In a large Dutch oven or casserole, place the chicken and marinade; add the stems of the parsley and cilantro, the rest of the grated onion, the powdered saffron and 1 1/2 cups water. Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes.
  • Remove the cover, stir the chicken and continue to simmer for another 15 minutes or until the chicken is tender.
  • Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and begin to reduce.
  • Slice the preserved lemon peel into thin slices and add to the sauce along with the olives, parsley and cilantro. Reduce until the sauce is just a little thick. This shouldn't take more than 5 minutes at most.
  • Uncover the chicken and remove the skin from the chicken. (It doesn't look pretty and who needs the extra fat.) Pour sauce over chicken and serve.

SAFOI'S MOROCCAN CHICKEN TAGINE



Safoi's Moroccan Chicken Tagine image

This fragrant, hearty stew is traditionally cooked in an earthenware dish on the stove-top, but a slow cooker does the job almost as well.

Provided by Anna Francese Gass

Categories     HarperCollins     Stew     Chicken     Carrot     Olive     Lemon     Soy Free     Dairy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free     Winter

Yield 6 servings

Number Of Ingredients 14

For the marinade:
1/2 teaspoon saffron threads
1 teaspoon ground ginger
1 tablespoon coarse salt
1 teaspoon freshly ground black pepper
1/2 cup (120 ml) extra-virgin olive oil
1/2 cup (120 ml) canola oil
For the stew:
1 (3 1/2-pound/1.7 kg) whole chicken
7 large carrots, peeled
1 small yellow onion, minced
1/2 cup (75 g) olives (Mediterranean or Kalamata)
1/2 preserved lemon, sliced thin
1 tablespoon parsley, chopped

Steps:

  • Combine the saffron, ginger, salt, pepper, olive oil, and canola oil in a large bowl. Set aside.
  • Clean and thoroughly wash the chicken, then cut it into 8 pieces.
  • Add the chicken to the bowl with the marinade, massaging the marinade into the chicken.
  • Cut the carrots in half and remove their yellow cores.
  • Open the tagine and lay the onion on the bottom. Arrange the carrots over the onion.
  • Lay the chicken with all of the marinade over the vegetables. Add 1 cup (240 ml) water and cover.
  • Cook on very low heat for 1 hour. Check at the 30-minute mark to ensure the bottom is not dry. Add another 1/2 cup (120 ml) water if necessary.
  • In the last 5 minutes of cooking, add the olives and the preserved lemon.
  • Garnish with parsley to serve.

MOROCCAN CHICKEN TAGINE



Moroccan Chicken Tagine image

This is from Cooking Light and is a bit different then the other Chicken tagines posted Note: Store remaining cumin mixture in an airtight container for up to 6 months

Provided by wicked cook 46

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 17

5 teaspoons cumin seeds
5 teaspoons coriander seeds
2 1/2 teaspoons whole allspice
5 teaspoons ground nutmeg
2 1/2 teaspoons ground ginger
1 1/4 teaspoons ground red pepper
1 1/4 teaspoons ground cinnamon
1 teaspoon olive oil
2 lbs vertically sliced onions
1/2 teaspoon salt
1 1/2 teaspoons sugar
1/2 teaspoon black pepper
1 (10 1/2 ounce) can low sodium chicken broth
1/4 cup raisins
2 lbs skinless chicken thighs (4)
1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans)
4 cups hot cooked couscous

Steps:

  • Place cumin seeds, coriander seeds and the whole allspice in a spice or coffee grinder; process until finely ground. Combine cumin mixture, nutmeg, ginger, red pepper, and cinnamon; set aside.
  • Heat oil in a Dutch oven over medium heat. Add onion and salt; cover and cook 10 minutes. Add 1 teaspoon cumin mixture, sugar, and black pepper; cover and cook 15 minutes.
  • Preheat oven to 375°.
  • Add broth, and cook, uncovered, 30 minutes. Add raisins, chicken, and chickpeas; cover and bake chicken mixture at 375° for 30 minutes. Serve with couscous.

Nutrition Facts : Calories 769.4, Fat 14.5, SaturatedFat 3.6, Cholesterol 188.4, Sodium 859.8, Carbohydrate 100.4, Fiber 13.3, Sugar 17.9, Protein 61

MOROCCAN-SPICED CHICKEN TAGINE



Moroccan-Spiced Chicken Tagine image

Categories     Chicken     Sauté     Raisin     Saffron     Zucchini     Fall     Couscous     Boil     Parade

Number Of Ingredients 16

3/4 pound boneless, skinless chicken thighs, cut into 1/2-inch strips
1/2 teaspoon salt
2 tablespoons olive oil
1/2 cup chopped red onion
1 medium-sized zucchini, shredded
1/3 cup drained and chopped sun-dried tomatoes
2 1/2 cups chicken broth
1 can (15 1/2 ounces) garbanzo beans, rinsed and drained
3 tablespoons golden raisins
1 1/2 teaspoons ground cumin
1 teaspoon crumbled saffron threads
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1 cup uncooked couscous
3 tablespoons chopped fresh cilantro leaves, for garnish

Steps:

  • 1. Sprinkle the chicken with salt. Place the olive oil in a large Dutch oven over medium heat. Add the chicken, onion, zucchini and tomatoes. Cook, stirring, until the chicken is no longer pink and the vegetables are tender, about 4 to 6 minutes.
  • 2. Add all remaining ingredients except the couscous and cilantro. Bring to a boil over high heat. Stir in the couscous, cover, and remove from the heat. Let stand for 5 to 7 minutes or until the liquid is absorbed. Fluff the couscous with a fork. Serve sprinkled with cilantro.

TAGINE OF MOROCCAN CHICKEN



Tagine of Moroccan Chicken image

Tagines are stews that meld sweet and savory flavors. Release the full flavor of saffron, a spice used in Mediterranean cuisine, by crushing its threads before adding to the tagine.

Provided by Allrecipes Member

Time 40m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
6 thigh, bone and skin removeds chicken thighs, bone in, skin removed
2 medium onions, sliced into thin wedges
1 ½ teaspoons McCormick® Gourmet Collection® Garlic Salt
1 teaspoon McCormick® Gourmet Collection® Saigon Cinnamon
1 teaspoon McCormick® Gourmet Collection® Ground Ginger
½ teaspoon McCormick® Gourmet Collection® Ground Cumin
¼ teaspoon McCormick® Gourmet Collection® Saffron, crushed
1 (14.5 ounce) can diced tomatoes, undrained
¼ cup honey
⅓ cup raisins

Steps:

  • Heat oil in a nonstick skillet over medium-high heat. Add chicken; cook 10 minutes, or until browned, turning once. Transfer chicken to plate; cover to keep warm.
  • Cook onion in same skillet 7 minutes. Add garlic salt, cinnamon, ginger, cumin, and saffron, if desired. Stir in tomatoes and honey. Return chicken to skillet; cover and simmer 5 minutes. Stir in raisins. Simmer 10 minutes, stirring occasionally, until chicken is done.
  • Serve chicken stew garnished with toasted, slivered almonds and chopped fresh cilantro on a bed of couscous, if desired.

Nutrition Facts : Calories 210.7 calories, Carbohydrate 24.8 g, Cholesterol 41.6 mg, Fat 6.9 g, Fiber 1.6 g, Protein 12.9 g, SaturatedFat 1.6 g, Sodium 394.4 mg, Sugar 20.3 g

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