Moorish Moroccan Chicken Tagine Recipes

MOROCCAN CHICKEN TAGINE RECIPE (AUTHENTIC & EASY)

Steps:

• Prepare your ingredients. Chop the vegetables and press the garlic.
• Place the heat diffuser on your stove and place your Deep pan on top of it. Make sure everything is stable before you start cooking.
• In the pan, add the chopped onion, oil, pressed garlic, spices, chicken drumsticks, and ½ cup of water. Mix until the drumsticks are entirely covered with the sauce.
• Cover your pan and let everything gently boil for 10 minutes on low heat. Stir from time to time.
• Pour 3-4 cups of water or until your chicken is covered with the sauce.
• Cover the cooking pot and let cook on low to medium heat until the drumsticks are almost ready. This might take from 30 to 40 minutes, depending on your chicken drumsticks. Check regularly and add a little of water if sauce evaporates.
• When the chicken is almost done, add the frozen peas, sliced carrots preserved lemons and half the quantity of parsley and coriander. Cover again and let cook until everything is all tender and well cooked. This can take between 20 to 30 minutes. Check regularly and add water whenever needed.
• Once everything is well cooked and if there is a lot of sauce, uncover your pot and let evaporate for a few minutes. The sauce should be thick, not watery.
• To serve your dish, gently position the chicken drumsticks and vegetables in the center of your plate and pour a little of the sauce on top.
• Decorate with marinated olives and some fresh parsley, and coriander.
• Serve hot or tepid, with fresh bread.

MOROCCIAN CHICKEN TAGINE

Steps:

• Combine the saffron threads and water in a small bowl and allow to steep. In another small bowl, combine the kosher salt, black pepper, cumin and cardamom. Mix well, and season the chicken pieces on both sides with the spice blend.
• Set a tagine or Dutch oven over medium-high heat and add the olive oil. When the oil is hot, add half of the chicken pieces, skin side down, and cook until golden brown on both sides, about 3 to 4 minutes per side. Transfer to a plate and set aside while you cook the remaining chicken pieces. Remove and set aside.
• Add the cinnamon sticks and bay leaves to the tagine and cook, stirring, for 20 seconds. Add the onions and cook, stirring occasionally, until the onions are lightly caramelized, 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the stock, saffron, raisins, preserved lemons and olives to the pan and bring to a boil. Return the chicken to the pan, skin side down. Return the sauce to a boil, cover the tagine, and reduce the heat to a simmer. Cook, covered, for 15 minutes. Turn the chicken pieces to the other side and add the almonds. Continue to cook, covered, until the meat is very tender, 15 to 20 minutes longer. Garnish the chicken with the mint and serve over warm couscous in shallow bowls.

MOROCCAN CHICKEN TAGINE

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.

MOROCCAN CHICKEN TAGINE

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.