Tangerine Chicken Tagine Recipes

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TANGERINE CHICKEN TAGINE



Tangerine Chicken Tagine image

My family and friends love foods from around the world, especially Moroccan entrees, so I created this flavorful dish. Cooking it in the slow cooker keeps each morsel moist and rich in flavor. -Brenda Watts, Gaffney, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 8 servings.

Number Of Ingredients 12

2 tablespoons brown sugar
1 teaspoon curry powder
1 teaspoon ground cinnamon
1 teaspoon cumin seeds
1/2 teaspoon ground ginger
1 roasting chicken (5 to 6 pounds), patted dry
1 pound carrots, peeled and thinly sliced
1 pound parsnips, peeled and thinly sliced
2 large tangerines, peeled and sliced
1 cup chopped dried apricots
1/2 cup slivered almonds
1/2 cup chicken broth

Steps:

  • Combine first 5 ingredients; rub spice mixture over chicken until well coated. Arrange carrots, parsnips, tangerines, apricots and almonds in bottom of a 6-qt. slow cooker. Place chicken breast side up on vegetables; pour in broth. Cook, covered, on low until a thermometer inserted in thigh reads 170° and chicken is tender, 6-8 hours. Remove chicken, vegetables and fruits to a serving platter; let stand 5-10 minutes before carving chicken.

Nutrition Facts : Calories 503 calories, Fat 24g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 232mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 6g fiber), Protein 39g protein.

CHICKEN TAGINE



Chicken Tagine image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 20

2 pounds chicken thighs and drumsticks
Kosher salt and freshly ground black pepper
1 tablespoon butter
2 tablespoons olive oil
1 onion, chopped
1 tablespoon fresh ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
3 cloves garlic, pressed
1/4 cup wine
1/4 cup chicken broth
1 Confit Lemon, chopped, recipe follows
1/2 cup gently crushed briny olives
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh cilantro
Couscous, for serving
3 organic lemons, skin scrubbed well
Kosher salt
4 peppercorns
1/2 lemon, juiced

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.

RECIPE FOR CHICKEN TAGINE WITH APRICOTS AND TANGERINES



Recipe For Chicken Tagine With Apricots And Tangerines image

A Moroccan chicken dish braised with olives, spices, apricots, and tangerines.

Provided by Scarlet Paolicchi

Categories     Family Food Ideas And Recipes

Time 1h25m

Yield 2

Number Of Ingredients 10

2 chicken legs
¼ tsp turmeric
½ tsp finely grated lemon zest
½ tsp ground cumin seeds
¼ tsp powdered ginger
1 small tangerine, peeled, separated
1 small dried apricot, thinly sliced, optional
8 pitted green olives
1/3 cup whole almonds
¼ curry chicken bone broth

Steps:

  • Preheat the oven to 425F.
  • In a small bowl, combine the turmeric, lemon zest, cumin seeds, and ginger.
  • Rub chicken legs with the spice mixture.
  • Place chicken legs into a baking dish. Top with apricot, olives, almonds, and bone broth.
  • Bake uncovered for 45 minutes. Reduce heat to 350F and continue to bake for another 30 minutes.
  • Remove from the oven and cool on the counter for 10 minutes before serving.

Nutrition Facts : Calories 940.44 kcal, Fat 69.93 g, TransFat 0.21 g, Cholesterol 325.6 mg, Carbohydrate 13.46 g, Protein 63.96 g, Fiber 4.41 g, Sugar 6.57 g, SaturatedFat 16.71 g, Sodium 485.05 mg

CHICKEN TAGINE



Chicken Tagine image

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

2 tablespoons olive oil
8 skinless, boneless chicken thighs, cut into 1-inch pieces
1 eggplant, cut into 1 inch cubes
2 large onions, thinly sliced
4 large carrots, thinly sliced
½ cup dried cranberries
½ cup chopped dried apricots
2 cups chicken broth
2 tablespoons tomato paste
2 tablespoons lemon juice
2 tablespoons all-purpose flour
2 teaspoons garlic salt
1 ½ teaspoons ground cumin
1 ½ teaspoons ground ginger
1 teaspoon cinnamon
¾ teaspoon ground black pepper
1 cup water
1 cup couscous

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

CHICKEN TAGINE RECIPE BY TASTY



Chicken Tagine Recipe by Tasty image

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

1 teaspoon Schwartz ground cinnamon
1 teaspoon Schwartz paprika
1 teaspoon ground coriander
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon salt
3 lb chicken thighs
4 tablespoons olive oil, divided
1 lb baby potato, quartered
1 cup cherry tomato, halved
½ cup shallot, chopped
10 dried apricots, roughly chopped
salt
black pepper
1 lemon, sliced
1 tablespoon fresh parsley, chopped
¼ cup almond, silvered, toasted

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 AND CHICKPEA TAGINE



Chicken and Chickpea Tagine image

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

2 tablespoons corn or canola oil
2 tablespoons butter
1 large onion, peeled and thinly sliced
2 cloves garlic, minced
Salt
Pinch nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
Pinch cayenne
1 1/2 to 2 cups chopped tomatoes (canned are fine; drain excess liquid)
4 cups chickpeas (canned are fine; drain and rinse first)
1/2 cup raisins or chopped pitted dates
1/2 vanilla bean
8 chicken thighs, or 4 leg-thigh pieces, cut in two
Chopped cilantro or parsley leaves

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.

BEST CHICKEN TAGINE



Best Chicken Tagine image

This was inspired by a fantatstic chicken tagine from Melbourne's Meccah Bah. It has a lovely balance of spice and sweetness. I've customised it from other tagine receipes I've found - and I think this produces the best result. Modest .. maybe.. try for yourself!

Provided by amanda l b

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 21

1 tablespoon olive oil
1 large onion, thinly sliced
3 large garlic cloves, finely diced
1 tablespoon chopped gingerroot
1 1/2 tablespoons paprika
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper (to taste)
1/8 teaspoon ground cinnamon
2 cups water or 2 cups chicken stock
300 g chickpeas (or fresh)
425 g diced tomatoes
1 tablespoon coriander root (finely chopped)
1/2 cup honey
4 skinless chicken thighs or 6 -8 skinless chicken drumsticks
1 teaspoon sesame seeds
1 tablespoon coriander leaves (to garnish)
1 cup couscous
2 teaspoons chicken stock powder
2 tablespoons toasted almonds

Steps:

  • Heat oil in heavy large pot over medium heat.
  • Brown chicken and remove.
  • Add onion, garlic, and ginger to the pot. Cover and cook until onion is tender, stirring often, about 5 minutes.
  • Add paprika, turmeric, ground coriander, ground cumin, cayenne pepper and cinnamon and stir 1 minute to lightly 'toast' the spices.
  • Stir in 2 cups water, chickpeas, tomatoes with juices, honey and coriander roots. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
  • Sprinkle chicken with salt and pepper; add to pot. Cover and simmer for about 50 minutes - or until the chicken is cooked and tender.
  • Add more water to cover the chicken if liquid has evaporated.
  • When the chicken is almost ready, begin to prepare the cous-cous as per packet instructions. Add the chicken stock powder to the cous cous. When the cous cous has absorbed the liquid, add the almonds and stir through.
  • If using drumsticks, remove the drumsticks and strip the meat from the bones. Return the meat back to the mixture and mix through.
  • Stir sesame seeds through.
  • Serve on a bed of cous cous, garnished with coriander leaves.

Nutrition Facts : Calories 583.4, Fat 10.6, SaturatedFat 1.6, Cholesterol 57.3, Sodium 541.6, Carbohydrate 100.3, Fiber 9.6, Sugar 40.9, Protein 25.9

TANGERINE CHICKEN



Tangerine Chicken image

From Redbook This recipe has been tested by Redbook These Asian-inspired roasted chicken breasts come out tender and juicy thanks to frequent basting with the gingered tangerine sauce.

Provided by Tinat51796

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

2 tangerines, use for peel and 3/4 cup juice
1/4 cup soy sauce
1/4 cup honey
2 teaspoons minced garlic
2 teaspoons grated fresh gingerroot
1 1/2 teaspoons toasted sesame oil
1/4 teaspoon ground cinnamon
1/4 teaspoon fresh ground pepper
2 about 2 3/4 pounds total chicken breast halves

Steps:

  • Remove colored part of peel from tangerines using a vegetable peeler and very finely chop; juice enough tangerines to yield 3/4 cup juice.
  • Combine peel and juice in a bowl with soy sauce, honey, garlic, ginger root, sesame oil, cinnamon, and pepper; whisk until honey is dissolved. Pour into a food storage bag.
  • Cut off rib portions from chicken breasts. Place breasts halves in marinade and seal bag; turn to coat chicken. Refrigerate at least 4 hours, turning bag several times.
  • Remove chicken from marinade and place in a foil-lined shallow roasting pan. Pour marinade from the bag into a saucepan, boil 10 minutes, until mixture is thick and syrupy. Brush chicken with some sauce. Roast chicken at 375 degrees F for 45 minutes, basting with remaining sauce, until chicken is just barely pink in thickest parts. Garnish breasts with toasted sesame seeds.

CHICKEN TAGINE



Chicken Tagine image

Chicken tagine is a classic Moroccan dish made in a special pot called a tagine and usually features preserved lemons and olives. This recipe uses lots of the warm spices and harissa that are authentic to Morocco, but it is cooked in a skillet. The substitution of fresh lemons makes this practical for a weeknight without a trip to the market or online.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 medium onions, sliced
3 cloves garlic, minced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/2 teaspoon ground turmeric
2 lemons, one sliced, one juiced
2 tablespoons harissa (or less if you don't like too much spice)
2 cups low-sodium chicken broth
1 cup pitted briny green olives
Fresh cilantro leaves, picked, for serving
Flaked toasted almonds, for serving
Couscous, cooked according to the package instructions, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Sprinkle the chicken with salt and pepper. Add the oil to a large pan and heat over medium-high. When the oil is hot, add the chicken, skin-side down, and cook until the skins are brown, 6 to 8 minutes. Remove the chicken to a plate.
  • Add the onions, garlic, cinnamon, cumin, coriander, ginger and turmeric and cook just until the onions start to soften, about 5 minutes. Add the lemon slices, lemon juice, harissa, chicken broth and olives, then stir to combine. Nestle the chicken back into the pan, skin-side up.
  • Place in the oven, uncovered, and cook until the chicken is cooked through, 25 to 30 minutes.
  • Season to taste. Scatter the cilantro and almonds over the top. Serve over the couscous.

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.

SLOW COOKER CHICKEN TAGINE



Slow Cooker Chicken Tagine image

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

8 skinless, boneless chicken thighs
2 large onions, thinly sliced
4 large carrots, thinly sliced
½ cup raisins
½ cup dried apricots, chopped
2 cups chicken broth
2 tablespoons tomato paste
2 tablespoons lemon juice
2 tablespoons all-purpose flour
2 teaspoons garlic salt
2 teaspoons ground cumin
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon Hungarian paprika
1 teaspoon ground black pepper
3 cups water
2 cups couscous
1 tablespoon butter

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

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From afrifoodnetwork.com


CHICKEN TAGINE RECIPE - PILLSBURY.COM
Steps. 1. 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. 2. Reduce heat to medium. Sprinkle cilantro, cumin, turmeric, ginger and salt over chicken.
From pillsbury.com


MOROCCAN CHICKEN AND APRICOT TAGINE RECIPE - THE SPRUCE EATS
2021-07-28 Simmer the apricots gently for 5 to 10 minutes, or until they are sitting in a thick syrup. Discard the cilantro bouquet and cinnamon stick from the tagine. Arrange the chicken on a large serving platter (or simply leave in the base of the tagine). Spoon the apricots and syrup on and around the chicken.
From thespruceeats.com


ULTIMATE CHICKEN TAGINE RECIPE | DELICIOUS. MAGAZINE
Method. In a bowl, toss the chicken with the spices, cover with cling film and chill for at least 1 hour, or overnight. Meanwhile, soak the apricots and raisins in a little of the hot stock and set aside for at least an hour. Heat the oil in a large, deep-sided frying pan over a high heat. Add the chicken in 2 batches and brown all over.
From deliciousmagazine.co.uk


17 MOROCCAN TAGINE RECIPES YOU’LL LOVE - INSANELY GOOD
2022-06-01 Chopped apricots are thrown into the mix to add a subtle sweetness to the stew. Together, the combination of tomatoes, spices, lemon, and apricots create a lovely balance of sweet, spicy, and savory flavors. 3. Lamb Tagine. Lamb pieces are marinated for 8 hours in a Moroccan spice blend.
From insanelygoodrecipes.com


CHICKEN TAJINE | RICARDO
In a bowl, combine the water and saffron. Let steep. In a large ovenproof skillet or Dutch oven, brown the chicken on both sides in the oil. Season with salt and pepper. Set aside on a plate. Keep the oil in the skillet. In the same skillet, lightly brown the vegetables. Add the spices, lemons, olives and raisins and cook for 2 minutes.
From ricardocuisine.com


TANGERINE GARLIC CHICKEN - SAVORING ITALY
2021-05-27 In a small bowl combine soy sauce, teriyaki sauce, honey, tangerine juice and garlic. Preheat oven to 425F degrees. Arrange chicken pieces on …
From savoringitaly.com


CHICKEN AND CARROT TAGINE | CHICKEN.CA
Stir for 1 minute. Add the carrots and stir until coated with spices. Add the chicken thighs, drumsticks, crushed tomatoes and enough water to just cover the ingredients. Bring to a boil and reduce to a simmer. Cover and cook for 1 hour over a low simmer. During the last 20 minutes prepare some couscous.
From chicken.ca


CHICKEN TAGINE RECIPES | BBC GOOD FOOD
Chicken tagine with lemons, olives & pomegranate. 28 ratings. Cook a one-pot chicken tagine the whole family will love. It somehow says summer and autumn in one bite using a gentle but heady Moroccan spice mix.
From bbcgoodfood.com


CHICKEN TAGINE RECIPE | MYRECIPES
Preheat oven to 400°. Advertisement. Step 2. Combine first 5 ingredients in a small bowl, and rub over chicken. Place chicken pieces in a 13 x 9-inch baking dish; add broth and the next 5 ingredients (broth through tomatoes). Cover and bake at 400° for 1 hour or until chicken is done.
From myrecipes.com


CHICKEN TAGINE RECIPES - BBC FOOD
Moroccan-style chicken with couscous and yoghurt. This one-pot Moroccan chicken recipe is a simplified tagine using chicken breast and store cupboard …
From bbc.co.uk


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