Moroccan Chicken And Apricot Tagine Recipes

INSTANT POT® APRICOT CHICKEN TAGINE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
• Heat vegetable oil in the hot cooker. Add onion and saute for 3 minutes. Stir in garlic and ginger and saute until fragrant, about 30 seconds. Stir in butter.
• Mix cinnamon and cumin together in a small bowl. Reserve 1 teaspoon of the mixture; set aside. Season chicken thighs with remaining cinnamon and cumin mixture.
• Place chicken into the Instant Pot® and sear, about 5 minutes per side. Pour in chicken broth and tomatoes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Place apricots into the liquid. Sprinkle chicken thighs with reserved 1 teaspoon cinnamon and cumin mixture. Drizzle honey over chicken thighs. Serve with tomato mixture on top of couscous.

EASY CROCK POT MOROCCAN CHICKEN, CHICKPEA AND APRICOT TAGINE

Steps:

• PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
• Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
• Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
• Add herbs,spices & finely chopped ginger with salt & pepper to taste.
• Finally add tinned tomatoes & mix well.
• Pour the above tomato,onion & spice mix into slow cooker or tagine.
• Add chicken & chickpeas & mix well.
• Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
• Give it a gentle but good stir to mix everything together well.
• Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
• If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
• Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
• Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
• Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.

MOROCCAN CHICKEN AND APRICOT TAGINE

Steps:

• Gather the chicken ingredients.
• Combine the spices in a bowl large enough to hold the chicken.
• Add the chicken and toss to evenly coat the pieces with the spices.
• Gather the remaining tagine ingredients.
• Over medium-low heat, melt the butter in the base of a large tagine or Dutch oven.
• Add the olive oil, onions, garlic, and cinnamon stick .
• Add the seasoned chicken, meat-side down, in a single layer on top of the onions.
• Place the cilantro bouquet on top. Add the broth to the tagine.
• In the bowl used to season the chicken, swirl the water to cleanse it of the spices.
• Add the water to the tagine.
• Cover and leave the liquids to reach a simmer over medium-low heat.
• Once simmering , cook the chicken, undisturbed, for 1 hour.
• Remove 1/2 cup of the cooking liquids and set aside.
• Carefully turn over the chicken pieces so that they are meat-side up.
• Cover the pan and continue simmering for another 30 minutes to 1 hour, until the chicken is done and the liquids are thick and reduced.
• While the chicken is cooking, put the apricots in a small pot and cover with water.
• Simmer the apricots over medium heat, partially covered, for 10 to 15 minutes, or until tender enough to pinch in half with your fingers.
• Drain the apricots and return to the pot.
• Add the sugar (or honey), ground cinnamon, and the 1/2 cup of the reserved cooking liquid.
• Simmer the apricots gently for 5 to 10 minutes, or until they are sitting in a thick syrup.
• Discard the cilantro bouquet and cinnamon stick from the tagine.
• Arrange the chicken on a large serving platter (or simply leave in the base of the tagine). Spoon the apricots and syrup on and around the chicken. If desired, garnish with fried almonds or sesame seeds.

CHICKEN TAGINE WITH APRICOTS AND ALMONDS

Steps:

• Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
• Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
• Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
• While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
• While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
• Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.

MOROCCAN TAGINE OF CHICKEN WITH APRICOTS

Steps:

• In a shallow non-metallic dish, mix the chicken with the crushed garlic, orange juice, 1/4 cup olive oil, cilantro, mint, cumin and nutmeg. Cover, and let marinate overnight (but give it a stir at least once).
• In a large dutch oven, heat 2 TBS oil over med/ high heat. Halve the onion lengthwise and thinly slice it crosswise. Add the onion and the minced garlic to the pot, and stir until softened and cooked, but not browned. Remove from pot and set aside.
• Add 1 more tablespoon of the oil and add the chicken, reserving the marinade. Brown the chicken in the pot and then add the onions, prunes, apricots and their soaking liquid, marinade, chicken stock and salt (tip: "rinse" the marinade dish with the chicken stock to ensure that all of the spices, etc, make it into the pot).
• Bring to a boil, then immediately lower to a simmer and cover with a lid. Simmer for 2-2 1/2hours. Towards the end, remove the lid from the pot to allow the liquid to evaporate a little.
• Serve warm and sprinkled with sesame seeds, if desired.