MOROCCAN CHICKEN TAGINE RECIPE (AUTHENTIC & EASY)
This Moroccan Chicken tagine recipe has been in my family for generations. Extremely easy to make and full of flavors. You will love it!
Provided by Safaa (founder of moroccanzest)
Time 1h10m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 408 kcal, ServingSize 1 serving
MOROCCAN NECTARINE AND PLUM CHICKEN TAGINE
Time 50m
Yield 4
Number Of Ingredients 22
Steps:
- Heat the oil in a large pan.
- Add the chicken, brown on all sides and set aside.
- Heat the oil in a large pan.
- Add the onion, and saute for 3 minutes.
- Add the garlic and ginger and saute until fragrant, about a minute.
- Add the nectarines, plums, water, paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt and pepper, cover and simmer for 15 minutes.
- Add the chicken, preserved lemon, olives, harissa and honey and simmer, covered, for 25 minutes.
- Remove from heat and mix in the parsley and cilantro.
MOROCCAN CHICKEN TAGINE
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
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
CHICKEN TAGINE WITH PLUMS AND SPICES
A recipe from Eric Ripert of Le Bernadin, it is subtly spicy. Serve with couscous, a nice Bordeaux or Syrah and something chocolate for dessert.
Provided by Chef Kate
Categories Whole Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place a tagine (or large heavy-bottomed casserole) at least 10 inches in diameter over high heat, and add the oil.
- Season the chicken generously with salt and pepper.
- When the oil is hot, place the chicken pieces skin-side-down in the pot.
- When the oil starts to sizzle, reduce the heat to medium.
- Sprinkle 1/2 teaspoon each of the coriander, cumin, turmeric, and curry powder (if using) over the chicken.
- Cook until the chicken is golden brown, about 15 minutes (Check regularly to make sure that the chicken is not sticking to the pan).
- Spread the onion, garlic, ginger, and tomatoes on a cutting board, and season generously with the salt and pepper.
- Add them to the tagine, covering the chicken.
- Sprinkle with the remaining coriander, cumin, turmeric, and curry powder.
- Add the lemon rind and chicken stock, cover, and cook for 15 minutes, or until the vegetables are tender.
- Add the plums and cook for a further 15 minutes or until chicken is tender (It may take a little longer if you're using a tagine).
- To serve, place about 1/2 cup of couscous on each plate, top with a few pieces of chicken, and spoon some cooking liquid and vegetables over each plate.
- Garnish with almond slivers.
INSTANT POT® MOROCCAN CHICKEN TAGINE
Your Instant Pot® replaces the traditional clay or ceramic cone-shaped cooking pot used in Moroccan cuisine (the tagine). The word 'tagine' also refers to the slow-cooked, stew-like dish that is prepared in it. This chicken tagine features the authentic flavors of preserved lemons and olives, with a delicious combination of spices typically used in Moroccan cooking.
Provided by Kim's Cooking Now
Categories World Cuisine Recipes African North African Moroccan
Time 4h10m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 8.7 g, Cholesterol 75.8 mg, Fat 13.8 g, Fiber 2.4 g, Protein 24.6 g, SaturatedFat 4.2 g, Sodium 2538.4 mg, Sugar 2.3 g
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
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 nectarine and plum chicken tagine recipes"
CHICKEN TAGINE | RECIPETIN EATS
From recipetineats.com
5/5 (40)Category MainCuisine MoroccanCalories 604 per serving
AN EASY, AUTHENTIC, MOROCCAN CHICKEN TAGINE RECIPE
From compassandfork.com
Cuisine MoroccanCategory Main DishServings 4Estimated Reading Time 7 mins
MOROCCAN CHICKEN TAGINE RECIPE | CHATELAINE
From chatelaine.com
MOROCCAN CHICKEN TAGINE WITH OLIVES AND PRESERVED …
From thespruceeats.com
MOROCCAN CHICKEN TAGINE - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
MOROCCAN CHICKEN TAGINE WITH OLIVES AND PRESERVED …
From closetcooking.com
MOROCCAN CHICKEN TAGINE RECIPE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
MOROCCAN CHICKEN TAGINE RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
MOROCCAN CHICKEN TAGINE WITH LEMON, OLIVES AND THYME - RECIPE …
From en.petitchef.com
HOW TO MAKE MOROCCAN CHICKEN TAJINE (TAGINE) | SALIMA'S KITCHEN
From salimaskitchen.com
MOROCCAN DARK BEEF & PLUM TAGINE — ANTHONYSHOCK
From anthonyshock.com
MOROCCAN CHICKEN TAGINE RECIPE AND TIPS - HONEST FOOD TALKS
From honestfoodtalks.com
MOROCCAN TAGINE RECIPE - THE DARING GOURMET
From daringgourmet.com
MOROCCAN NECTARINE AND PLUM CHICKEN TAGINE RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
MOROCCAN NECTARINE AND PLUM CHICKEN TAGINE RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
MOROCCAN NECTARINE AND PLUM CHICKEN TAGINE | RECIPE | TAGINE …
From pinterest.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