GINGER CHICKEN WITH CHICKPEAS (MOROCCAN TAGINE)
I found this recipe in Paula Wolfert's cookbook. After playing around with it a little, I came up with this version. Even if you don't love chickpeas this recipe is worth trying. Add an extra hour to the cook time if you are not using a pressure cooker.
Provided by FDADELKARIM
Categories Chicken
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Cover dried chick-peas with water & soak overnight. You can do this in advance & then freeze the chick-peas. When ready to use take out of the freezer & thaw.
- Blend salt, ginger, pepper, garlic, oil, & lemon juice in a bowl. Take a skewer (preferably) or sharp knife & poke several holes into the chicken. Then dip the chicken into the mixture so that all sides are covered. Place chicken into a glass & cover with the remaining mixture. Let it marinate for at least 2 hours.
- Drain the soaked chick-peas or thaw the ones already prepared. Place chick-peas, 1/2 tsp salt, & fresh water into a sauce pan or pressure cooker & cover with lid. If using a pan, cook chick-peas for 45 minutes. If using a pressure cooker, cook for 15 minutes (after it starts to hiss).
- Drain chick-peas & submerge in a bowl of cold water. Gently rub the chick-peas to remove their skins. Immediately remove skinned peas from the water & place into another bowl.
- Place 3 cups of water, chicken & any juices in the bowl into the large pot or pressure cooker. Add salt, turmeric, ginger, parsley, 2 cloves garlic, cinnamon stick, & butter. If using a pot bring to boil, reduce heat, cover, & simmer for 1 hour, turning the chicken frequently in the sauce. If using a pressure cooker, cover & cook for 8 minutes (after it starts to hiss).
- Remove chicken, place back in the glass bowl & cover to stay warm. Add onions & cooked chick-peas to the pot. Bring to a rolling boil & cook until the onions are very tender & the sauce has reduced to about 2 cups. Mix cornstarch & a little water to make a thin paste, add to sauce to thicken. After the sauce has thicken some return chicken back into the pot to reheat.
- To serve, place chicken into a deep dish & cover with sauce.
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
CLASSIC MOROCCAN CHICKEN TAGINE
Make and share this Classic Moroccan Chicken Tagine recipe from Food.com.
Provided by Jubes
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Finely dice the onions and sauté in a large pot with the spice mix, using the olive oil.
- When the onions and spice mix starts to give off a fragrant smell, add in the diced chicken. Fry this off for 2 minutes.
- Add the cans tomato, stock, 1 cup of water, chickpeas and the juice of half a lemon.
- Season with salt and pepper and let this simmer for 15 minutes. If it gets to thick too quickly add in more water.
Nutrition Facts : Calories 467.8, Fat 11.1, SaturatedFat 2, Cholesterol 84.5, Sodium 1354, Carbohydrate 60.7, Fiber 12.8, Sugar 7.8, Protein 33.5
MOROCCAN TAGINE WITH CHICKEN AND DATES
A Tagine is both an cooking vessel and the dish it's prepared in, originating in Africa. The conical shape of a tagine helps to baste the dish as it cooks. If you happen to have a tagine, that's great, but the dish works just as well in a medium or large covered pan. There are many variations on the dish, but in my family we like to use chicken thighs (with skin and on the bone, since they do well with the long cooking time). We've also done it with carrot in place of the sweet potatoes, and you can vary the fruit. Sometimes we do golden raisins and dried apricot in place of the dates. The chile-ginger-cinnamon broth is sweet, spicy, and delicious. The sugared walnuts and yogurt are for serving. Serve over cous-cous.
Provided by Spice Boy
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- For sugared walnuts: Melt 1 T butter in a small saucepan and cook the walnuts over low heat until they are a shade darker and fragrant. Set aside to cool. When cool, remove from the pan into a bowl (leaving behind any remaining butter) and toss with the 1 T sugar. Set aside.
- In the tagine cooking vessel (or a broad saucepan with a cover, large enough to comfortably fit all 4 chicken thighs at once), heat 1 T olive oil over medium-high heat until hot. Salt and pepper the chicken thighs on both sides and sear until just golden brown, but not cooked through. Set them aside. The thighs will have rendered some fat; remove enough fat to leave only 1 T fat in the pan. Lower the heat to medium and saute the onion until translucent, about 5 minutes. Stir in the garlic, cumin, coriander, cayenne, cinnamon, and ginger and continue to saute until the garlic is softened and the spices are toasted, about 2 minutes.
- Add the cider, chicken broth, and honey and bring to a boil. (Note: If you are using a tagine cooking vessel, add only half the liquid to begin with, then add the remaining liquid halfway through cooking time. Generally, a tagine is not large enough to accommodate all the cooking liquid at once.).
- Boil the liquid for about 5 minutes, until liquid has reduced slightly. Meanwhile, preheat the oven to 375 degrees. To the broth mixture, add the sweet potato, half of the chickpeas and half of the dates. Nestle the chicken thighs in the pan and toss the remaining dates and chickpeas over the top. Cover the vessel and place it in the 375-degree oven for 50 minutes to 1 hour, until the sweet potato and chicken thighs are cooked though. (Note: If you are using a regular pan, baste the dish every 15 minutes or so. If using a tagine, add the second half of the cooking liquid halfway through cooking time, when some liquid has steamed away).
- When cooked, remove from the oven and taste for seasoning. Add more salt, pepper, or honey as desired. Serve over cous-cous with sugared walnuts and yogurt on the side. (Note: for extra richness, you can stir 1 T butter into the broth until melted and the broth is shiny).
CHICKEN TAGINE WITH CHICKPEAS AND MINT
Categories Chicken Poultry Dinner Mint Spice Green Bean Chickpea Carrot Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes. Add paprika and next 5 ingredients; stir 1 minute. Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
- Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.
EASY CHICKEN & CHICKPEA TAGINE
Making a mouthwatering Moroccan-inspired meal doesn't have to be difficult - this no-fuss one-pot dinner is full of flavour
Provided by Chelsie Collins
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 13
Steps:
- Mix the chicken thighs with the harissa in a large bowl and chill, covered, for 20-30 mins.
- Heat the oil in a large flameproof casserole or tagine dish and fry the chicken for 2-3 mins until browned. Remove from the dish and set aside.
- Fry the onion for 8-10 mins until soft, then stir in the spices. Return the chicken to the dish, together with the stock, tomatoes and raisins. Season, bring to the boil, then reduce the heat to low. Simmer, covered, for 45 mins.
- Add the chickpeas to the dish, and simmer, uncovered, for 15 mins until the sauce reduces slightly and thickens. Serve with couscous and a handful of mint leaves on top.
Nutrition Facts : Calories 456 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 52 grams protein, Sodium 1.3 milligram of sodium
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
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.
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