CHICKEN TAGINE WITH DATES AND HONEY
This is a simple tagine recipe that can be cooked in a large saucepan or casserole. very easy to prepare and cook. This freezes well too - just don't use the nuts and coriander until reheated and ready to serve ; )
Provided by Um Safia
Categories One Dish Meal
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut the chicken into bite size pieces. Heat 1/2 of the olive oil in a saucepan or casserole and gently fry the chicken until browned all over.
- Heat the other 1/2 of the olive oil add fry off the onion and garlic. Add the spices, stir well and fry gently for another minutes.
- Return the chicken to the saucepan / casserole. Add the stock, water and salt and pepper to taste. Bring to the boil, reduce heat and simmer for 1 hour with the LID ON.
- Remove the lid. Simmer for a further 30 minutes or until the chicken is nice and tender and the sauce has thickened a little.
- Add the dates, honey and nuts. Mix well. Sprinkle with coriander and serve with steamed cous cous, rice, or fresh bread.
Nutrition Facts : Calories 882.5, Fat 55.4, SaturatedFat 13, Cholesterol 212.7, Sodium 332.1, Carbohydrate 48, Fiber 4.7, Sugar 36.3, Protein 50.8
HONEY CHICKEN & DATE TAGINE
A delicious chicken and date Tagine with thyme honey
Provided by newzealandhoneyco
Time 3h20m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Cut the chicken into 6 equal pieces and then rub in the paprika and turmeric. Let the chicken sit while you prepare the rest of the ingredients.
- Add the butter, olive oil, diced onions, coriander, cumin and sliced lemon to a frying pan and sautÃÂé for 3 minutes.
- Brown the chicken pieces in the same frying pan for 2 minutes on each side, then place the chicken in the tagine base.
- Turn off the heat and add the honey, roughly chopped garlic cloves, dried dates and mint leaves and season. Stir and then add this to the tagine base, before adding two cups of water. Season with cracked black pepper and place the tagine lid onto the base.
- Turn oven to 160 degrees and bake for 3 hours.
- If you are using an earthen tagine, it is important to bring the oven and tagine up to heat together i.e.: do not place tagine in a hot oven. If you are using a tagine with a cast iron base, you can prepare using that on the stove top and put it straight into a pre heated oven.
- If you do not have a tagine, you can follow the recipe above exactly and use an earthen or ceramic casserole dish instead.
MOROCCAN TAGINE WITH CHICKEN AND DATES
A Tagine is both an cooking vessel and the dish it's prepared in, originating in Africa. The conical shape of a tagine helps to baste the dish as it cooks. If you happen to have a tagine, that's great, but the dish works just as well in a medium or large covered pan. There are many variations on the dish, but in my family we like to use chicken thighs (with skin and on the bone, since they do well with the long cooking time). We've also done it with carrot in place of the sweet potatoes, and you can vary the fruit. Sometimes we do golden raisins and dried apricot in place of the dates. The chile-ginger-cinnamon broth is sweet, spicy, and delicious. The sugared walnuts and yogurt are for serving. Serve over cous-cous.
Provided by Spice Boy
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- For sugared walnuts: Melt 1 T butter in a small saucepan and cook the walnuts over low heat until they are a shade darker and fragrant. Set aside to cool. When cool, remove from the pan into a bowl (leaving behind any remaining butter) and toss with the 1 T sugar. Set aside.
- In the tagine cooking vessel (or a broad saucepan with a cover, large enough to comfortably fit all 4 chicken thighs at once), heat 1 T olive oil over medium-high heat until hot. Salt and pepper the chicken thighs on both sides and sear until just golden brown, but not cooked through. Set them aside. The thighs will have rendered some fat; remove enough fat to leave only 1 T fat in the pan. Lower the heat to medium and saute the onion until translucent, about 5 minutes. Stir in the garlic, cumin, coriander, cayenne, cinnamon, and ginger and continue to saute until the garlic is softened and the spices are toasted, about 2 minutes.
- Add the cider, chicken broth, and honey and bring to a boil. (Note: If you are using a tagine cooking vessel, add only half the liquid to begin with, then add the remaining liquid halfway through cooking time. Generally, a tagine is not large enough to accommodate all the cooking liquid at once.).
- Boil the liquid for about 5 minutes, until liquid has reduced slightly. Meanwhile, preheat the oven to 375 degrees. To the broth mixture, add the sweet potato, half of the chickpeas and half of the dates. Nestle the chicken thighs in the pan and toss the remaining dates and chickpeas over the top. Cover the vessel and place it in the 375-degree oven for 50 minutes to 1 hour, until the sweet potato and chicken thighs are cooked though. (Note: If you are using a regular pan, baste the dish every 15 minutes or so. If using a tagine, add the second half of the cooking liquid halfway through cooking time, when some liquid has steamed away).
- When cooked, remove from the oven and taste for seasoning. Add more salt, pepper, or honey as desired. Serve over cous-cous with sugared walnuts and yogurt on the side. (Note: for extra richness, you can stir 1 T butter into the broth until melted and the broth is shiny).
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