Moroccan Chicken Tagine With Butternut Squash Chickpeas And Olives Recipes

STOVETOP MOROCCAN TAGINE

Steps:

• Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
• Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.

MOROCCAN CHICKEN AND BUTTERNUT SQUASH TAGINE

Steps:

• Place salt, red pepper, cardamom, cloves, turmeric, cinnamon, ginger, coriander, and pepper in a small bowl and stir to fully combine. Rub chicken pieces with half of the spice mixture.
• Place the bottom of the tagine on a heat diffuser on the stove over medium-high heat. When the tagine base is hot add the 2 teaspoons of oil to heat. Add the chicken and cook 3-4 minutes on each side until browned. Do this in two batches if necessary. Set chicken aside. Reduce heat to medium. Add the remaining oil, onions, garlic, and saffron to the tagine base. Cook for 2 minutes, stirring occasionally.
• Place the squash in the tagine base and cover with remaining spice mixture. Toss lightly. Return chicken to the tagine base and add chicken stock. Bring liquid to a boil, then reduce heat to medium-low and cover with tagine lid.
• Simmer for 1 hour, then add raisins. Cook for an additional 20-25 minutes or until chicken breasts are fully cooked (165˚F) and squash is tender.
• Garnish with fresh parsley. Serve from tagine or on a platter, reserving liquid for serving.NOTE: If you do not have a tagine, this recipe can be made in a Dutch oven with a lid.

MOROCCAN CHICKEN TAGINE WITH BUTTERNUT SQUASH CHICKPEAS AND OLIVES

Steps:

• Combine first 8 ingredients in the bottom of a slow cooker.
• Combine coriander, cumin, ginger, turmeric, salt, cinnamon and cayenne in a small bowl.
• Heat olive oil over medium-high heat in a nonstick skillet or saute pan. Sprinkle approximately half the spice mixture over the chicken thighs. Stir the remaining spice mixture into the butternut squash/chickpea combination.
• Place chicken thighs in hot oil then brown well 6-8 minutes. Turn over and brown the other side in the hot, spicy fat for another 3-4 minutes.
• Place chicken thighs in the slow cooker and pour any accumulated fat from the skillet into the slow cooker.
• Cover and cook on High for 4 hours or Low for 8 hours.
• Stir chopped cilantro into butternut squash/chickpea combination.
• Place butternut squash/chickpea combination on a platter, top with chicken and sprinkle with cilantro. Garnish with cilantro sprigs and lemon wedges and serve immediately.

EASY MOROCCAN CHICKEN TAGINE WITH BUTTERNUT SQUASH

Steps:

• Place a large casserole dish or hob proof tagine over a low heat.
• Heat the olive oil and sauté the onion and butternut squash together for 5 to 6 minutes until soft.
• Add the garlic and spices, stir and cook for 30 seconds before adding the tomatoes, tomato puree, chicken stock and honey. Bring to the boil, then turn down to simmer for 15 minutes until thickened.
• Add the chicken and apricots and cook for a further 10 minutes until the chicken is cooked.
• Season to taste, remove the cinnamon stick, scatter the chopped fresh coriander over. Serve over couscous.

INSTANT POT® MOROCCAN CHICKEN TAGINE

Steps:

• Combine garlic, paprika, ginger, turmeric, and saffron in a large bowl. Add chicken pieces and mix until coated with spices. Cover and refrigerate, 3 to 4 hours or overnight.
• Cut preserved lemon into quarters. Remove pulp from the peel and remove seeds from pulp. Mince pulp and set aside. Cut lemon peel into strips and set aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and butter in the cooker; add chicken. Cook chicken until browned, about 3 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
• Place onions and lemon pulp into the hot pot and cook, stirring occasionally, until onions have softened, about 5 minutes. Add cinnamon stick, place chicken on top, and scatter olives and lemon peel over the chicken. Pour in chicken broth. 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, about 10 minutes. Unlock and remove the lid carefully, turning it away from you. Transfer contents to a large serving bowl. Sprinkle with parsley and cilantro and serve immediately.

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.