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
CHICKEN TAGINE
Steps:
- In a casserole set over moderately high heat, warm 1 tablespoon of the oil until hot. Add the chicken and cook, stirring, until no longer pink. With a slotted spoon transfer to a plate. Add the remaining oil to the casserole, the onions, pepper, carrots, celery, garlic, salt, pepper, cumin, coriander, and bay leaves, and cook the mixture over moderate heat, covered, stirring occasionally, for 5 minutes. Add the tomatoes and cauliflower and cook, stirring, 3 minutes more. Add the water, bouillon cube, and lemon slices, bring to a boil, and simmer, covered, 5 minutes, or until vegetables are just tender. Return the chicken to the casserole, add the couscous, and cook over moderate heat, stirring, for 2 minutes. Add the Harissa paste and salt to taste, stir to combine and let stand, covered, off the heat 5 minutes. Remove and discard bay leaves before serving.
TAGINE WITH CHICKEN AND QUINCES
Maroccan style dish. This is something that can be prepared in advance. You'll have more time for your guests. Serve with couscous or fresh homemade bread.
Provided by Artandkitchen
Categories Chicken Thigh & Leg
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Roast gently the pieces of chicken or turkey with 1 tablespoon of butter. Put aside.
- Roast the onion rings in 1 tablespoon butter.
- Join the meat and the onions in a pot with lid (for example a "Römertopf") with the soup base, the spices and the salt.
- Cook covered for 30 minutes at 200°C (heat and timing are basing it on convection oven).
- In the meanwhile roast the quinces with the remaining butter until golden.
- Put gently the quinces over the chicken and the other ingredients.
- Cover and cook for another 30 minutes.
- Serve hot in the pot and enjoy.
- To this recipe you can add: potatoes, carrots, zucchini, tomatoes, fresh cilantro, dried apricots, raisins, -- .
CHICKEN TAGINE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Pat the chicken dry, and season well with salt and pepper.
- Heat the butter and olive oil in a Dutch oven over medium-high heat, and brown the chicken on all sides. Add the onion, ginger, turmeric, cinnamon, and cook until onion is translucent, about 3 minutes. Season with salt and pepper, and add the garlic and stir for a minute. Increase heat and deglaze with wine, stirring, and allowing it to bubble. Add the broth and bring to a boil. Lower the heat, and cover and simmer gently for 45 minutes, then remove the chicken and set aside.
- To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot. Heat for 5 more minutes and serve over couscous.
- Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.
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 RECIPE BY TASTY
Here's what you need: Schwartz ground cinnamon, Schwartz paprika, ground coriander, black pepper, cumin, salt, chicken thighs, olive oil, baby potato, cherry tomato, shallot, dried apricots, salt, black pepper, lemon, fresh parsley, almond
Provided by Ivan Diaz
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 190ºC (375ºF).
- Place all of the ingredients for the spice rub in a small bowl and mix to combine.
- Place chicken thighs in a large bowl and coat with the spice rub.
- Heat a very large cast iron skillet and drizzle in 2 tablespoons of olive oil. 5. Place seasoned chicken thighs skin-side down and cook until the skin is brown and crispy, about 4-5 minutes. Then flip the thighs over and brown the other side for 4 minutes. Remove chicken from the pan.
- In a large bowl, add baby potatoes, cherry tomatoes, shallots, and apricots. Drizzle with the remaining 2 tablespoons of olive oil and season to taste with salt and pepper. Mix until evenly coated.
- Place the vegetables into the bottom of the tagine and arrange the chicken, skin-side up, around the top, wedging a slice of lemon between each piece of chicken.
- Place the lid on the tagine and place in the oven for 1 hour and 40 minutes, or until chicken is 165ºF (75ºC) and falls off the bone.
- Garnish with fresh parsley and toasted almond slivers.
- ENJOY!
Nutrition Facts : Calories 795 calories, Carbohydrate 57 grams, Fat 31 grams, Fiber 8 grams, Protein 72 grams, Sugar 25 grams
CHICKEN TAGINE
Sunny Morocco is famous for many varieties of stew called tagine. Meat or poultry is simmered in a clay cooking vessel with broth, vegetables, olives and spices such as cinnamon, cumin, ginger and turmeric. Our version is cooked in a large skillet, as the traditional clay cooking vessels are hard to find.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- In 4-quart Dutch oven, heat oil over medium-high heat. Place chicken, skin sides down, in hot oil; add onion and garlic. Cook 6 to 10 minutes, turning chicken occasionally, until chicken is brown on all sides.
- Reduce heat to medium. Sprinkle cilantro, cumin, turmeric, ginger and salt over chicken. Add cinnamon stick; pour broth and tomatoes over chicken. Turn chicken several times to coat evenly. Add plums, olives and lemon, pressing into liquid around chicken. Reduce heat to low. Cover and simmer about 30 minutes or until juice of chicken is clear when thickest part is cut to bone (170°F for breasts; 180°F for thighs and legs).
- Remove chicken to deep serving platter; cover to keep warm. Increase heat to high; boil sauce uncovered about 5 minutes, stirring occasionally, until thickened. Pour sauce over chicken. Garnish with additional chopped fresh cilantro if desired. Serve over couscous.
Nutrition Facts : Calories 370, Carbohydrate 23 g, Cholesterol 85 mg, Fat 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 13 g, TransFat 0 g
EASY CHICKEN TAGINE
Simple one-pots are perfect for the busy cook. This chicken tagine is great eaten with cous cous for something a bit more filling
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oil in a large, wide pan with a lid, add the chicken, then fry quickly until lightly coloured. Add the onion and ginger, then fry for a further 2 mins.
- Add 150ml water, the saffron, honey and carrots, season, then stir well. Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender. Uncover and increase the heat for about 5 mins to reduce the sauce a little. Sprinkle with parsley and serve with lemon wedges for squeezing over.
Nutrition Facts : Calories 304 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 0.48 milligram of sodium
CHICKEN AND CHICKPEA TAGINE
Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine. Some things to look out for: First, work with dark-meat chicken only and be aware that tagines are on the dry side, so don't add liquid to the sauce unless it is threatening to burn. Home-cooked chickpeas and fresh tomatoes are, of course, preferable to canned varieties, but in this dish the differences are not marked. Do, however, use a vanilla bean, not vanilla extract.
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.
- Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.
CHICKEN TAGINE
This Moroccan slow cooker dish is the perfect blend of sweetness and spice.
Provided by KJones
Categories World Cuisine Recipes African North African Moroccan
Time 5h30m
Yield 8
Number Of Ingredients 18
Steps:
- Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.
- Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.
- Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.
- Cook on High setting for 5 hours, or on Low setting for 8 hours.
- Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 38.5 g, Cholesterol 64.7 mg, Fat 15.2 g, Fiber 4.2 g, Protein 22.3 g, SaturatedFat 3.7 g, Sodium 571 mg, Sugar 14.1 g
EASY CHICKEN TAGINE
Simple one-pots are perfect for the busy cook. This chicken tagine is great eaten with cous cous for something a bit more filling. You can make this dish using 4 boneless, skinless chicken breasts instead of thighs. Simply cut them in half and reduce the simmering time to 15 mins.
Provided by English_Rose
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large, wide pan with a lid, add the chicken, then fry quickly until lightly coloured.
- Add the onion, garlic and ginger, then fry for a further 2 minutes
- Add the stock, saffron, honey and carrots, season, then stir well.
- Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender.
- Uncover and increase the heat for about 5 mins to reduce the sauce a little.
- Sprinkle with parsley and serve with lemon wedges for squeezing over.
CHICKEN TAGINE WITH LEMON AND GINGER
This works well in a smaller tagine. Look at Moroccan cuisine in Wikipedia if you want to serve an authentic meal. The tagine itself is Berber in origin and this recipe is Moroccan.
Provided by Ambervim
Categories Moroccan
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place lemon sliced in the bottom of the dish.
- Add salt, cumin and thyme.
- Brown the chicken.
- Place chicken on the lemons.
- Sprinkle with star anise.
- Cover with chopped onions and ginger.
- Pour chicken stock into tagine, half way up the side.
- Cook in microwave 10 minutes on medium power (about 500 watts).
- Serve with couscous, cooked wheat, bulgher wheat or rice.
- Add pre-cooked peas, beans or chickpeas near then end of cooking time.
Nutrition Facts : Calories 262.3, Fat 15.7, SaturatedFat 4.3, Cholesterol 103.6, Sodium 102.4, Carbohydrate 6, Fiber 1.2, Sugar 2, Protein 23.5
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