MOROCCAN CHICKEN TAGINE
Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. It's company-worthy yet easy to throw together.
Provided by Jennifer Segal
Categories Dinner
Time 1h
Yield 4 to 6
Number Of Ingredients 18
Steps:
- Combine the spices in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside.
- Season both sides of chicken pieces with 2 teaspoons salt and ½ teaspoon pepper. Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke. Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes; using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more. Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard. Pour off and discard all but 1 tablespoon of fat from the pan.
- Reduce the heat to medium. Add the onion and cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water now and then if the pan gets too dark). Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and ¼ teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes.
- Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more.
- Stir in the olives, reserved lemon zest-garlic mixture, cilantro, and 1 tablespoon of the lemon juice; taste the sauce and adjust seasoning with salt, pepper, and more lemon juice, if desired. Serve with couscous.
- Note: Don't fret too much over trimming the chicken thighs. The skin gets removed midway through the cooking process and most of the fat will cook off and get drained. I usually just take kitchen shears and quickly snip off any excess skin or fat. Cracked green olives are olives that have been 'cracked' or split open before curing, allowing the brine or marinade to penetrate. You can find them in your supermarket's olive bar, or substitute any green olive that you like.
- Make-Ahead: After you have completed the step of cooking the carrots, the dish can be refrigerated for up to 2 days. To serve, gently warm on the stove until the chicken is heated through, then proceed to the step where the olives and remaining ingredients are added.
Nutrition Facts : ServingSize 1 chicken thigh, Calories 367, Fat 13 g, Carbohydrate 14 g, Protein 47 g, SaturatedFat 3 g, Sugar 7 g, Fiber 2 g, Sodium 794 mg, Cholesterol 215 mg
SLOW COOKER CHICKEN TAGINE
Easy slow cooker recipe for a classic Moroccan dish.
Provided by Holly Combs
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 5h15m
Yield 8
Number Of Ingredients 18
Steps:
- Layer chicken thighs, onions, carrots, raisins, and apricots in a slow cooker.
- Whisk chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, paprika, and pepper together in a bowl. Pour over chicken and vegetables.
- Cook on High 4 1/2 hours or on Low for 7 1/2 hours. Shred chicken slightly using 2 forks. Continue cooking 30 minutes.
- Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork. Serve chicken tagine over couscous.
Nutrition Facts : Calories 419.2 calories, Carbohydrate 56.5 g, Cholesterol 73.1 mg, Fat 9.7 g, Fiber 5.4 g, Protein 26.7 g, SaturatedFat 3.1 g, Sodium 589.5 mg, Sugar 13.6 g
EASY CROCK POT MOROCCAN CHICKEN, CHICKPEA AND APRICOT TAGINE
This is one of my family's favourite recipes; I am constantly asked all the time to make it. I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flat breads or pitta breads & assorted salads in spring & summer or served with hot fluffy & fruity couscous, assorted chutneys or pickles in the depths of winter. I make mine in a fantastic "Electric Tagine" made by Tefal; it of course works in a more traditional clay tagine - BUT the real secret is.......it works like a dream in a Slow cooker/Crock Pot. Try it out! If you cannot get Ras-el-Hanout, which is an exotic Moroccan spice mixture, including rose petals - don't worry, use the other spices I have listed instead; or I have a Ras-el-Hanout recipe posted on Recipezaar: Recipe #205185 N.B. I notice in a review that it has been suggested that Chemical Heat is needed!! The great thing about sharing recipes is that they can be adapted to personal taste. BUT, this is not supposed to be a "Hot" recipe, but a "Fragrant & Fruity" recipe!! A Tagine by definition is SLOW cooked over a LOW heat & is very fruity with subtle undertones of heat! However, life would be boring if you couldn't add a bit of "heat", but it's just not traditional. What is traditional, is to allow your guests to add their own heat, so have a bowl of "Harissa" on the table. Preserved lemons are also a wonderful and traditional addition - I have a recipe posted on Recipezaar: Recipe #209590 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!
Provided by French Tart
Categories One Dish Meal
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 23
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 TAGINE (CROCK POT)
I'm always looking for new ways to spruce up my monthly menu. This is a great twist to plain ole chicken.
Provided by barefootmommawv
Categories One Dish Meal
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Place chicken in crock pot slow cooker. Combine broth, tomatoes with juice, onions, apricots, garlic, cumin, cinnamon, ginger, coriander, red pepper and cilantro in medium bowl; pour over chicken.
- Cover; cook on low 4 to 5 hours or until chicken i no longer pink in center. Transfer chicken to serving platter; cover to keep warm.
- Combine cornstarch and water in small bowl; mix until smooth. Stir cornstarch mixture and beans into crock pot slow cooker. Cover; cook on High 15 minutes or until thickened. Pour sauce over chicken. Sprinkle with cilantro and toasted almonds. Sever with couscous or rice.
MOROCCAN CROCK POT TAJINE
In Morocco, tajines or stews are made in a shallow earthenware cooking pots called tajines. In this version, use a crock pot to produce a mellow yet intensely flavoured meat and vegetable melange with a tender texture and enticing aroma. First published in Chatelaine's 10/2000 issue.
Provided by Baton Twirling
Categories Stew
Time 5h25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Thaw lamb.
- Trim excess fat from lamb or beef, then cut into large bite-size pieces.
- If using chicken thighs, leave whole.
- Mince garlic and thinly slice onions.
- In a crock pot or other slow cooker, stir garlic with onions, cumin, paprika, ginger, cinnamon, allspice, salt, chili flakes, carrots, squash, broth and olives, if using.
- Add meat.
- Cover and cook on high heat for 5 hours or on low for 9 to 10 hours.
- Stir in chickpeas, if using, during last 15 minutes of cooking.
- Serve over couscous or with crusty bread.
- Covered and refrigerated, tajine will keep for at least 2 days and can be frozen in an airtight container or resealable freezer bag.
MOROCCAN CHICKEN (TAGINE) - ATK
This recipe makes an exotic, ethnic recipe (at least for Americans) easy to prepare at home without "special" ingredients or equipment. This recipe can be prepare through step 9, cooled, and refrigerated for up to 2 days, then warm the chicken and proceed with the recipe. Serve with couscous.
Provided by threeovens
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Combine spices and set aside.
- Mince one of the strips of lemon zest, then on your cutting board, add 1 teaspoon minced garlic and scrape and chop them together to form a paste; set aside.
- Season chicken liberally with salt and pepper.
- Heat oil in a Dutch oven, over medium high heat, brown chicken on all sides until a deep golden color, about 10 minutes; remove and set aside.
- Pour off all but 1 tablespoon of the fat from the Dutch oven; add onion and the remaining 2 strips of lemon zest; cook, stirring occasionally until onions begin to brown at the edges, about 5 to 7 minutes (add a tablespoon of water if the bottom of the pan gets too dark and looks like it will burn).
- Add remaining 4 teaspoons minced garlic, cook until fragrant, 30 seconds.
- Add spices and cook, stirring constantly, 1 minute; stir in broth and honey, scraping bottom of pot to loosen the browned bits.
- Remove skin from chicken; if using both white and dark meat, add the dark meat first and simmer 5 minutes, over medium heat.
- Add carrots and breast meat (if using) on top, along with accumulated juices; cover and simmer, over medium low heat, until internal temperature reaches 160 degrees, 10 to 15 minutes.
- Transfer chicken to a plate or bowl and tent with foil.
- To the pot add olives, increase heat to medium high and cook until slightly thickened, 4 to 6 minutes.
- Return chicken to the pot, add garlic/lemon paste, cilantro, and lemon juice; stir and adjust seasonings with salt and pepper as needed.
- Serve immediately.
MOROCCAN CHICKEN: MADE ON STOVE TOP, CROCK-POT OR TAGINE
Shopping at Ikea I bought a Tangine because it looked so cool! Don't worry, if you don't have one - you can just make this on the stove top. If you want it to be ready when you come home from work, just toss it into a crockpot (slow cooker) P.S. you can also make this with Lamb or Pork if you want to!
Provided by BBCFan
Categories Curries
Time 25m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Super Easy:.
- Olive Oil in pan on high heat.
- Add chopped onions and sautee a little.
- Add chicken.
- Mix a bit.
- Reduce heat and add all the spices and mix a little.
- Count to 60 so let the spices warm up a little.
- After 1 minute has passed, add chicken stock, prunes and rasins and stir a bit.
- Cover and simmer for about 15 minutes.
- Uncover, stir a bit again and simmer another 5 minutes until the stock has reduced a bit and it's not so runny.
- If you are using couscous, put the cous cous on a serving plate first then pour this chicken dish over the couscous which will absorb any loose liquid.
- ----------------------------------------------------------------------------------------------------.
- If using a crockpot (slowcooker).
- Dump everything in the same order as above: oil, onions, chicken, then spices, fruit, cover with stock and slow cook for anywhere from 4 hours (ideal) to no more than 10. The longer it cooks, the better it will be - but it WILL dry out after 10 hours unless you a little extra chicken stock.
- Side Dish ideas:.
- Polenta.
- Enjoy!
MOROCCAN CHICKEN TAGINE
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
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
More about "moroccan chicken tagine dutch oven or crock pot recipes"
MOROCCAN CHICKEN TAGINE RECIPE - W/ PRESERVED …
From cookingtheglobe.com
5/5 (9)Total Time 1 hr 20 minsCuisine MoroccanCalories 506 per serving
- Generously salt the chicken thighs on all sides and let sit for about 1 hour at a room temperature.
- In a tagine or a Dutch oven, heat the olive oil and cook the chicken on both sides (3-4 minutes per side) until well browned. Remove from the pot and set aside.
- Preheat an oven to 350°F (175°C). Discard all but 2 tablespoons of the fat remaining in the pot and heat it. Add the onions and cook, stirring often, over medium heat for about 15 minutes, until golden brown.
- Add the coriander, white pepper, ginger, saffron, turmeric, and a pinch of salt to the onions and stir constantly for a few minutes. Return the chicken to the pot. Add the chicken stock and bring to a boil. Cover the pot and cook in the oven for 40 minutes.
MOROCCAN CHICKEN TAGINE, TRADITIONAL RECIPE
From moroccanzest.com
MOROCCAN CHICKEN WITH PEPPERS, LEMONS AND OLIVES
From mediterraneanliving.com
MOROCCAN CHICKEN TAGINE (DUTCH OVEN OR CROCK POT)
From pinterest.com
MOROCCAN LAMB TAGINE RECIPES - NDALU.UK.TO
From ndalu.uk.to
DUTCH OVEN - MEDITERRANEAN LIVING
From mediterraneanliving.com
MOROCCAN-INSPIRED CHICKEN BREAST TAGINE – EURO FOOD SEATTLE
From eurofoodseattle.com
MOROCCAN CHICKEN TAGINE (DUTCH OVEN OR CROCK POT)
From pinterest.com
TOP 44 MOROCCAN CROCK POT RECIPES - SCHOENFELD.VHFDENTAL.COM
From schoenfeld.vhfdental.com
TAGINE VS DUTCH OVEN: WHICH ONE IS THE BETTER OPTION?
From eurofoodseattle.com
MOROCCAN CHICKEN TAGINE INSTANT POT - MEDITERRANEAN LIVING
From mediterraneanliving.com
TOP 42 CROCK POT MOROCCAN CHICKEN RECIPE RECIPES
From schoenfeld.vhfdental.com
CROCK POT CHICKEN TAGINE RECIPE - THE BLACK PEPPERCORN
From theblackpeppercorn.com
TOP 43 CHICKEN BREAST TAGINE RECIPES - PAGY.NORUSHCHARGE.COM
From pagy.norushcharge.com
MOROCCAN CHICKEN TAGINE CROCK POT : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
WHAT IS CHICKEN TAGINE – EURO FOOD SEATTLE
From eurofoodseattle.com
SLOW COOKER CHICKEN TAGINE WITH APRICOTS AND CHICKPEAS
From panningtheglobe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love