CHICKEN TAGINE WITH APRICOTS AND ALMONDS
Steps:
- Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
- Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
- Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
- While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
- While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
- Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.
CHICKEN AND CHICKPEA TAGINE WITH APRICOTS AND HARISSA SAUCE
Steps:
- Preheat oven to 400 degrees F.
- Heat canola oil in a large Dutch oven or a tagine over high heat. Season chicken with salt and pepper on both sides and place in the hot pan, skin side down, in batches if needed; cook until golden brown. Turn the thighs over and cook for 2 minutes longer. Remove chicken to a plate.
- Remove all but 2 tablespoons of the oil from the pan then add the olive oil and heat over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the ras al-hanut and cook another 30 seconds. Add the saffron with the soaking liquid, cinnamon stick, tomatoes, chickpeas, and apricots and bring to a simmer. Nestle the chicken into the mixture and bring to a simmer. Cover and cook on the stovetop or in the oven for 35 to 40 minutes or until the chicken is tender. Do not remove the lid to check on the chicken until this time. Garnish each serving with a dollop of Harissa Sauce, parsley and cilantro.
- Whisk all ingredients together in a small bowl and let stand at least 30 minutes in the refrigerator before serving.
CHICKPEA TAGINE WITH CHICKEN AND APRICOTS
Tagines, the slow-cooked, deeply aromatic stews of North Africa, are traditionally made and served in distinctive clay pots, often with lamb, and usually over couscous. This isn't a traditional version: It's fairly quick, and it relies on a heavy-bottomed saucepan rather than a tagine. With chicken thighs, bulgur, chickpeas and dried apricots, it comes together to produce an Americanized version that is a super one-pot dinner, fast enough for a weeknight despite the long ingredient list, and infinitely variable.
Provided by Mark Bittman
Categories dinner, easy, weekday, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put oil in a large, deep pot over medium-high heat. When oil is shimmering, add chicken and brown well on both sides; remove from pan and set aside. Reduce heat to medium, add onion to the pan and cook until soft, about 5 minutes; add garlic, ginger, coriander, cumin, cinnamon, dried apricots and tomato. Cook and stir just long enough to loosen any brown bits from bottom of pan.
- Add chickpeas and 1 cup of stock or bean liquid to the pan and turn heat back to medium-high. When mixture reaches a gentle bubble, return chicken to the pan. Cover pot, turn heat to low and cook, checking occasionally to make sure the mixture is bubbling gently, for about 15 minutes or until tomatoes break down and flavors begin to meld. Stir in bulgur, adding more stock if necessary so that the mixture is covered with about an inch of liquid. Season with salt and pepper.
- Cover and cook until the chicken and bulgur are both done, about 10 to 15 minutes. Taste, adjust the seasonings and serve in bowls garnished with parsley.
Nutrition Facts : @context http, Calories 536, UnsaturatedFat 12 grams, Carbohydrate 49 grams, Fat 18 grams, Fiber 11 grams, Protein 47 grams, SaturatedFat 3 grams, Sodium 1117 milligrams, Sugar 14 grams, TransFat 0 grams
MOROCCAN CHICKEN TAGINE WITH HONEY AND APRICOTS
This is another one of those amazing recipes that I get from my upstairs neighbor. I have to actually watch her cook so I can get approximate measurements. In my next life, I want to be Moroccan!
Provided by Mirj2338
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, melt the margarine.
- Fry the chopped onions until soft, then add the chicken, salt, pepper, turmeric and cinnamon sticks.
- Don't worry, no one will make you eat a cinnamon stick unless you really want to.
- Add enough water to cover the chicken, about two cups.
- Bring to a boil, reduce the heat, and simmer until the chicken is done, adding water if necessary.
- Remove the chicken pieces.
- Add the apricots and simmer for about fifteen minutes.
- Add the ground cinnamon and the honey, stir and cook until the sauce has a honey-like consistency.
- Add more honey if necessary.
- When the sauce is almost ready, saute the almonds in oil.
- Drain most of the oil from the pan, and toast the sesame seeds.
- Return the chicken to the pot and reheat.
- Place the chicken on a serving tray, pour the sauce on top of it and top with the almonds and the sesame seeds.
- Serve with couscous (except on Passover).
Nutrition Facts : Calories 1222.9, Fat 79.1, SaturatedFat 17.8, Cholesterol 207, Sodium 596.8, Carbohydrate 77, Fiber 8, Sugar 65.2, Protein 57.5
CHICKEN TAGINE WITH OLIVES AND APRICOTS
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Sprinkle the chicken all over with 2 teaspoons salt. Refrigerate, uncovered, at least 30 minutes or up to 8 hours.
- Meanwhile, thinly slice 1 lemon; spread out the slices and sprinkle generously with salt on both sides. Stack the slices on a plate and let stand at room temperature, at least 20 minutes and up to 3 hours.
- Pat the chicken dry. Heat a large Dutch oven over medium-high heat and add 3 tablespoons olive oil. When the oil shimmers, add half of the chicken, skin-side down; cover and cook until the skin is golden brown, 5 to 7 minutes. Transfer to a platter. Repeat with the remaining chicken. Discard the excess oil.
- Add the butter, onion, garlic, ginger, coriander, paprika, cumin, cinnamon, cayenne, saffron and 1/2 teaspoon black pepper to the pot. Cook over medium heat, stirring, until the onion softens, about 5 minutes; stir in the cilantro and parsley. Push the onion mixture to one side, then add the chicken to the pot, skin-side up. Spoon some of the onion mixture over the chicken and add 2 cups water. Bring to a boil, then reduce the heat to low; cover and gently simmer, 30 minutes.
- Meanwhile, combine the apricots, 1 cup water and the honey in a medium saucepan over medium heat; cover and cook until the apricots are plump, about 15 minutes. Uncover and cook until the liquid is syrupy, about 15 more minutes; set aside. Cook the almonds in the remaining 1 tablespoon olive oil in a skillet over medium heat, stirring occasionally, until golden brown. Set aside on paper towels.
- Chop the salted lemon slices into small pieces; add to the pot with the chicken along with the olives and the juice of the remaining lemon. Cover and continue cooking until the chicken is tender, about 20 more minutes. Arrange the chicken on a platter. Top with the olive sauce, apricot mixture and almonds. Serve with couscous.
CHICKEN TAGINE WITH APRICOTS AND HONEY
A tagine is a Moroccan clay pot used for long slow cooking or braising of succulent stews most often served with couscous. This is an Americanized version of a typical dish that one can easily prepare at home. I love the sweet and spicy contrast found in many dishes from this region and often add a bit of harissa.
Provided by justcallmetoni
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Prepare couscous as directed on package. (Some couscous calls for a 1:1 ratio of couscous and water, others 2 parts water to 1 part water.).
- Combine flour, paprika, corriander, salt, cinnamon and cumin. Dredge the chicken strips in the flour mixture, shaking off and saving the excess coating.
- Mix the remaining flour into the broth, removing any lumps.
- In a non-stick large pan or Dutch oven, heat the oil over medium heat. Add the chicken and cook until lightly browed, about 5 minutes, Transfer cooked chicken to a plate.
- Add the broth to the pan along with the squash, turnips and apricots. Bring to a low boil, lower heat a touch and simmer about 10 minutes until the vegetables are tender.
- Return the chicken to the pan with the vinegar, apple, currants, chickpeas and honey. Simmer until the chicken os cooked through and the apples are tender, about 5 minutes.
- To serve, place the couscous onto a large plattter or individual serving bowls. Create a small hollow in the center. Pour the chicken in the center and serve.
MOROCCAN LAMB TAGINE WITH HONEY AND APRICOTS
Provided by Food Network
Categories main-dish
Time 12h10m
Yield 4 to 6 servings
Number Of Ingredients 42
Steps:
- Cut lamb into 1 1/2-inch cubes and place in a medium-sized bowl. Season the lamb with turmeric, ginger and 1/2 teaspoon salt.
- Heat a tagine or Dutch oven over high heat. Add 1 tablespoon of the vegetable oil and half of the seasoned lamb. Cook the lamb until browned on all sides, 2 to 3 minutes. Using a slotted spoon, remove the lamb from the pan and set aside. Repeat with remaining oil and lamb.
- Return the seared lamb to the pan and add the diced onions. Cook, stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the chicken broth, saffron, and cilantro bundle and bring the mixture to a boil. Reduce the heat to medium-low and cook, covered, for 1 1/2 hours, or until the meat is tender.
- Pour 1 cup of boiling water over the apricots and raisins and let sit for 20 minutes. Strain and set the fruit aside.
- Using a slotted spoon, remove the meat, place it on a clean plate, and keep warm. Bring the remaining liquid in the pan to a simmer. Add the sliced onions, apricots, raisins, honey, cinnamon, ground pepper, and 3/4 teaspoon salt. Return the liquid to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened. Add the cooked lamb back into the sauce and cook to heat through, about 2 minutes. Garnish with fresh cilantro sprigs. Serve with Moroccan Vegetable Couscous and Moroccan Yogurt with Preserved Lemon Dip.
- Preheat oven to 425 degrees F.
- Toss the red pepper halves and onion quarters with 2 tablespoons of the olive oil in a medium bowl. Arrange pepper and onion, cut sides down, on a small baking sheet, drizzling any remaining olive oil onto the baking sheet as well. Roast for 20 to 25 minutes, or until the skin is browned and bubbly. Peel, seed, and dice the red bell pepper and dice the onion. Set aside.
- Rinse the couscous in a fine-meshed strainer under cold running water until completely soaked. Drain and place in a medium bowl. Allow couscous to stand and swell for 5 minutes.
- Arrange a vegetable steamer or other steamer insert with small holes in a large stockpot with water, making sure the water doesn't touch the bottom of the steamer. Bring the water to a boil and add the couscous to the vegetable steamer. Cover tightly and steam for 30 to 40 minutes, or until tender and fluffy. Remove from the steamer, drizzle with 2 tablespoons of olive oil and fluff with a fork. Cover to keep warm and set aside.
- Heat the remaining 2 tablespoons of olive oil in a large saute pan over medium-high heat. Add the carrots and cauliflower, and cook until lightly brown and softened, about 7 minutes. Add the garlic, zucchini, tomatoes and juices, garbanzo beans, chopped red onion and bell pepper, cumin, turmeric, cinnamon and salt and pepper. Bring mixture to a boil, cover, and reduce heat to medium. Cook until vegetables are tender, about 7 to 10 minutes. Adjust the seasonings with the salt and pepper. Remove from the heat, stir in the parsley, and cover to keep warm.
- In a small skillet heat the butter over medium heat. When foamy, add the almonds and cook until toasted, about 2 minutes. Remove from the heat and set aside.
- Arrange the couscous on a large serving platter and top with the vegetable mixture, tossing gently. Sprinkle toasted almonds over the top and serve immediately.
- Put the yogurt in a cheesecloth lined strainer over a bowl. Cover and refrigerate overnight to drain.
- Put the drained yogurt in a medium bowl and stir in the cucumber, mint, and lemon. Taste and adjust seasoning with salt and pepper.
SPICY CHICKEN TAGINE WITH APRICOTS, ROSEMARY, AND GINGER
From the book Tagine: Spicy Stews from Morocco. This tagine is both fruity and spicy, though not too hot. The ginger and rosemary give a wonderful aroma! It can be made with chicken pieces, (I use boneless skinless breasts) pheasant or duck. Serves well with a buttery couscous and a leafy salad.
Provided by Amber Dawn
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil and butter in a tagine or heavy-based casserole dish.
- Stir in ginger, onion, chopped rosemary, and chilies and sauté until the onion begins to soften.
- Stir in halved rosemary sprigs and the cinnamon sticks.
- Add chicken and brown on both sides.
- Toss in the apricots and honey.
- Stir in plum tomatoes with their juice.
- Add a little water if necessary to ensure there is enough to cover the base of the tagine and submerge the apricots.
- Bring liquid to a boil, then reduce heat to low.
- Cover with a lid and cook gently for 35 - 40 minutes.
- Season to taste with salt and pepper.
- Sprinkle shredded basil over chicken.
- Serve immediately.
CHICKEN TAGINE WITH APRICOTS AND SPICED PINE NUTS
From Farid Zadi. "There is no typical tagine of Algeria-the country is too big, and the cooks are all too opinionated to agree on a typical dish," says Zadi. Still, this version epitomizes the spirit of Algerian cooking, with many flavors in perfect balance and no single ingredient overwhelming the others. And we found the savory, juicy meat (simmered with blood-orange preserves and apricots) and the spiced toasted pine nuts to be an absolutely delicious combination. This pairs well with Recipe # 289150
Provided by Annacia
Categories Stew
Time 2h
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Make tagine:.
- Cut out and reserve wings and backbone from chicken.
- Cut breast in half through bone, then cut off legs and cut to separate into thighs and drumsticks (for a total of 6 serving pieces, not including wings and backbone).
- Pat chicken pieces dry and sprinkle with 1 teaspoon salt.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then brown chicken breasts, skin sides down, without turning, 5 minutes.
- Transfer to a plate.
- Brown thighs and legs, turning once, 8 to 10 minutes, transferring to plate.
- Brown wings and backbone in same manner.
- Cook shallots in butter with remaining tablespoon oil in a 5- to 6-quart heavy pot over medium heat, stirring frequently, until soft, 8 to 10 minutes.
- Add garlic, ginger, turmeric, and paprika and cook, stirring, 3 minutes.
- Add chicken with any juices from plate, saffron (if using), and 1/2 teaspoon salt to shallot mixture and turn chicken to coat.
- Add water and bring to a boil, covered, then cook at a bare simmer, covered, 30 minutes.
- Turn chicken and add orange preserves, cinnamon stick, thyme, cilantro sprigs, and apricots.
- Simmer, covered, 10 minutes.
- Uncover and simmer until chicken is very tender, 10 to 15 minutes more.
- Brown pine nuts while chicken cooks:.
- Heat oil in a small heavy skillet over medium heat until it shimmers, then stir in pine nuts, turmeric, paprika, and cayenne (if using) and cook, stirring frequently, until nuts are lightly browned, 1 to 2 minutes (watch carefully; they burn easily).
- Transfer to a small bowl.
- To serve:.
- Transfer chicken to a platter and keep warm, covered. If sauce is not thick, boil, stirring occasionally, until reduced to about 1 cup.
- Discard herb sprigs, cinnamon stick, wings, and backbone.
- Stir in chopped cilantro and spoon sauce over chicken.
- Sprinkle with nuts.
Nutrition Facts : Calories 794.4, Fat 59.6, SaturatedFat 15.3, Cholesterol 194.8, Sodium 184.2, Carbohydrate 18.1, Fiber 1.4, Sugar 10.8, Protein 46.1
CHICKEN TAGINE WITH APRICOTS AND ALMONDS
This is from Gourmet magazine, May 2006. This Moroccan recipe is served at Jnane Tamsna in Marrakech.
Provided by breezermom
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
- Heat butter and 1 tablespoon oil in base of tagine (or in large heave 12 inch skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
- Add onion and remaining 1/4 teaspoon salt to tagine (or skillet) and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
- While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
- While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
- Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.
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
INSTANT POT® APRICOT CHICKEN TAGINE
This Moroccan chicken classic has been adapted to cook in the Instant Pot®. Most use dried apricots, but I prefer fresh apricots.
Provided by thedailygourmet
Categories World Cuisine Recipes African North African Moroccan
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
- Heat vegetable oil in the hot cooker. Add onion and saute for 3 minutes. Stir in garlic and ginger and saute until fragrant, about 30 seconds. Stir in butter.
- Mix cinnamon and cumin together in a small bowl. Reserve 1 teaspoon of the mixture; set aside. Season chicken thighs with remaining cinnamon and cumin mixture.
- Place chicken into the Instant Pot® and sear, about 5 minutes per side. Pour in chicken broth and tomatoes. 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 for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Place apricots into the liquid. Sprinkle chicken thighs with reserved 1 teaspoon cinnamon and cumin mixture. Drizzle honey over chicken thighs. Serve with tomato mixture on top of couscous.
Nutrition Facts : Calories 377.2 calories, Carbohydrate 36.1 g, Cholesterol 79.2 mg, Fat 15.1 g, Fiber 4 g, Protein 24.4 g, SaturatedFat 4.6 g, Sodium 384.5 mg, Sugar 12.3 g
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