Moroccan Chicken Tagine Pockets Recipes

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MOROCCAN CHICKEN TAGINE



Moroccan Chicken Tagine image

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

1 teaspoon paprika
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon ground ginger
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
1 lemon
5 cloves garlic, minced
8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed of excess skin and fat (see note)
Salt and ground black pepper
1 tablespoon olive oil
1 large yellow onion, halved and cut into ¼-in-thick slices
2 tablespoons all-purpose flour
1¾ cups chicken broth
2 tablespoons honey
2 large or 3 medium carrots, peeled and cut crosswise into ½-inch-thick coins
½ cup Greek cracked green olives, pitted and halved (see note)
2 tablespoons chopped fresh cilantro leaves

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

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

MOROCCAN CHICKEN TAGINE POCKETS



Moroccan Chicken Tagine Pockets image

I enjoy shredded chicken dishes, Moroccan seasonings and pita sandwiches. The addition of the carrot salad laced with dates and pomegranate seeds lends an extra punch and crunch. Mini flour tortillas can be substituted for pitas. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 5h20m

Yield 14 appetizers.

Number Of Ingredients 12

1-1/2 pounds boneless skinless chicken thighs
1 cup chunky salsa
1/2 cup pomegranate juice, divided
1/2 cup pitted dates, chopped and divided
2 tablespoons honey
1 tablespoon Moroccan seasoning (ras el hanout)
1-1/2 teaspoons garlic powder
1-1/4 cups shredded carrots
3 tablespoons mayonnaise
2 tablespoons pomegranate seeds
7 miniature pita pockets, halved
Minced fresh cilantro, optional

Steps:

  • Place chicken in a greased 3- or 4-qt. slow cooker. Combine the salsa, 6 tablespoons pomegranate juice, 1/3 cup dates, honey, Moroccan seasoning and garlic powder; pour over chicken. Cook, covered, on low, until chicken is tender, 5-6 hours., Meanwhile, combine the carrots, mayonnaise, pomegranate seeds and remaining dates. Refrigerate, covered, until serving., Remove chicken from slow cooker; cool slightly. Skim fat from cooking juices. Shred chicken with 2 forks. Return chicken and juices to slow cooker. Stir in remaining pomegranate juice; heat through. Serve in pitas with carrot slaw and, if desired, cilantro.

Nutrition Facts : Calories 164 calories, Fat 6g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 194mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 1g fiber), Protein 11g protein.

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.

CLASSIC MOROCCAN CHICKEN TAGINE



Classic Moroccan Chicken Tagine image

Make and share this Classic Moroccan Chicken Tagine recipe from Food.com.

Provided by Jubes

Categories     Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon black pepper, coarse ground
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
2 small brown onions
1 tablespoon olive oil or 1 tablespoon vegetable oil
400 g chicken thigh fillets, diced
800 g diced tomatoes
800 g chickpeas, drained and rinsed
200 ml chicken stock
1/2 lemon
1 cup water

Steps:

  • Finely dice the onions and sauté in a large pot with the spice mix, using the olive oil.
  • When the onions and spice mix starts to give off a fragrant smell, add in the diced chicken. Fry this off for 2 minutes.
  • Add the cans tomato, stock, 1 cup of water, chickpeas and the juice of half a lemon.
  • Season with salt and pepper and let this simmer for 15 minutes. If it gets to thick too quickly add in more water.

Nutrition Facts : Calories 467.8, Fat 11.1, SaturatedFat 2, Cholesterol 84.5, Sodium 1354, Carbohydrate 60.7, Fiber 12.8, Sugar 7.8, Protein 33.5

MOROCCAN CHICKEN TAGINE WITH CARAMELIZED PEARS



Moroccan Chicken Tagine with Caramelized Pears image

Chicken cooked in a tagine is always meltingly tender. Adding sweet, caramelized pears at the end makes this Moroccan dish irresistible.

Provided by Natalie Titanov

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 1h28m

Yield 6

Number Of Ingredients 15

7 tablespoons olive oil, divided
2 onions, peeled and sliced
1 whole chicken, cut into pieces
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
3 cinnamon sticks
2 bay leaves, crushed
1 bunch fresh cilantro, chopped
2 tablespoons fresh ginger root, peeled and minced
½ cup water
2 tablespoons butter
2 pears, cored and sliced
2 tablespoons honey

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat 2 tablespoon olive oil in a skillet over medium heat and cook onions until softened and browned, 8 to 10 minutes. Transfer onions into a tagine. Layer chicken pieces on top of onions.
  • Combine turmeric, cumin, ground coriander, and salt in a small bowl; mix well with remaining 5 tablespoons olive oil. Spread spice mixture onto the chicken pieces. Add cinnamon pieces, bay leaves, ginger, and cilantro. Pour in 1/2 cup of water and cover tagine with a lid.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Melt butter in a skillet over low heat while chicken is cooking. Add sliced pears and honey and cook, while stirring, until honey has caramelized.
  • Remove tagine from the oven and stir in caramelized pears. Return to the oven and cook for an additional 10 minutes.

Nutrition Facts : Calories 533 calories, Carbohydrate 19.8 g, Cholesterol 109.8 mg, Fat 36 g, Fiber 3.4 g, Protein 32.6 g, SaturatedFat 9.2 g, Sodium 508.7 mg, Sugar 12.9 g

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From recipes.servegame.org


MOROCCAN CHICKEN TAGINE ONE POT RECIPE | SIDECHEF
Heat Olive Oil (1 Tbsp) in a large pan, add the chicken, and fry for 2-3 minutes. Remove and set aside. Step 2 Add the Onion (1) and Carrots (2) to the pan and fry for 4-5 minutes until soft. Return chicken to the pan. Step 3 Dissolve the Knorr® Chicken Stock …
From sidechef.com


CHICKEN TAGINE MOROCCAN STYLE RECIPE | NESTLé FAMILY ME
Warm olive oil in a large non-stick pot. Sauté the baby onion until changed in color then add the chicken and cook for 5 minutes. Add ginger powder, white pepper, parsley, coriander, tomato and cinnamon stick then stir over a medium heat for another 5 minutes.
From nestle-family.com


MOROCCAN CHICKEN TAGINE RECIPE AND COOKING TIPS
2021-07-27 After cooking, you should always allow your traditional pot to cool naturally on the stove, or on a heat resistant mat. Don't place it on a cold counter or run cold water over it as you risk cracks developing. Similarly, don't put a cold tagine in a hot oven. Place it in the oven prior to switching it on, and let it come to cooking temperature ...
From honestfoodtalks.com


MOROCCAN CHICKEN TAGINE RECIPE - MK LIBRARY
2017-10-08 Add cauliflower to tagine. Coat chicken and cauliflower with 4 tablespoons of spice mix. Reduce heat in pan and add onion, garlic, ginger, turmeric, and saffron. Stir about 5 minutes or until onions are translucent. Add tomato paste and chicken stock. Simmer until reduced by 1/3. Pour sauce over chicken and cauliflower.
From mklibrary.com


MOROCCAN CHICKEN TAGINE | DINNER TONIGHT
2016-04-17 Heat oil in non-stick pan over medium-high heat. Add chicken, cook for 5 minutes on each side, or until brown. Transfer chicken to plate, cover to keep warm. Cook onion in the same skillet for 7 minutes. Add spices, honey, and tomatoes. Return chicken to the skillet. Cover and simmer for 5 minutes. Stir in raisins and simmer for 10 minutes ...
From dinnertonight.tamu.edu


MOROCCAN CHICKEN TAGINE - MEDIC RECIPES - HEALTHY RECIPES HELPS …
A classic dish, this Moroccan chicken recipe uses olives, and onions. It can be cooked in an authentic tagine or roasted in the oven. It can be cooked in …
From medicrecipes.com


MOROCCAN CHICKEN TAGINE RECIPE | CHATELAINE
Heat a large non-stick frying pan over medium-high. Add oil, then half the chicken. Cook until golden-brown, 2 to 3 min per side. Transfer. to a plate. Repeat with …
From chatelaine.com


MOROCCAN CHICKEN AND CHICKPEA TAGINE - A COUPLE FOR THE ROAD
A Moroccan stew, called a tagine, is a signature flavor of North African cuisine, and one that typically includes either chicken or lamb. Full of rich flavor and fresh herbs, this is as much of a true Moroccan delicacy recipe as you can get. Ingredients. 1 tbsp vegetable oil. 2 tsp unsalted butter. 1 tsp ground cumin. 1/4 tsp salt
From acouplefortheroad.com


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