LENTIL & CHICKEN TAGINE
This recipe is good even without the chicken. I use my pressure cooker to cut down on the cook time. If you are using a regular pot the time should be doubled.
Provided by FDADELKARIM
Categories One Dish Meal
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Place all the ingredients into the pressure cooker or regular pot.
- Cook for 8 minutes after the pressure cooker begins to hiss. Release the pressure, open the lid & stir. Add more water if needed then cover. Cook for an additional 5 minutes.
- Note: When using a regular pot the cook time should be around 25 minutes.
- In Morocco, this tagine is served with thick bread to scoop up the lentils & chicken.
Nutrition Facts : Calories 644.1, Fat 13.4, SaturatedFat 2.5, Cholesterol 193.9, Sodium 1469.7, Carbohydrate 45.4, Fiber 21.3, Sugar 5.6, Protein 82.4
LENTIL TAGINE
Rich and spicy and healthy and vegetarian and, despite the long list, really easy! Great over couscous and with Chermoulah on the side.
Provided by Chef Kate
Categories Lentil
Time 55m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat a 6 quart Sauce Pot over medium high heat.
- Add in olive oil and coat the pan.
- Add in onions and spices.
- Sweat onions until translucent.
- Add in garlic, ginger and lentils and stir to coat with mixture.
- Add in cold vegetable stock and bring to a boil, reduce heat and simmer for fifteen minutes.
- Add in the sweet potatoes, chopped tomatoes, peppers, and dates.
- Stir into mix and allow to cook for another 25 minutes or until the sweet potatoes are soft.
- If tagine gets too thick, adjust consistency with vegetable stock or cold water.
- Adjust seasoning with salt and pepper. Garnish with fresh parsley (or coriander) and preserved lemon for service.
Nutrition Facts : Calories 472.4, Fat 7.3, SaturatedFat 1.1, Sodium 51.3, Carbohydrate 84.1, Fiber 14.9, Sugar 17.2, Protein 23.5
CHICKEN AND LENTIL TAGINE
From The Best Recipes in the World by Mark Bittman. I haven't tried this yet - posted for safekeeping.
Provided by Sandyg61
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the oil in a deep skillet or casserole, preferably non-stick with a lid.
- Place over medium-high heat and wait a minute or so, until the oil is hot.
- Add the chicken, skin side down, and brown it well, turning pieces until all sides are browned. 10 to 15minutes.
- Stir in the garlic, onions, tomatoes, turmeric, and some salt and pepper.
- Pour in 1 quart of water, along with the herb bundle and cinnamon sticks.
- Cover, turn heat to low, and simmer for about 20 minutes.
- Add the lentils, cover, and simmer until they're soft, about 25 minutes more. Discard the herbs and cinnamon sticks, season to taste with salt and pepper, and serve.
- (You can prepare the dish up to a day ahead and refrigerate before reheating. You may need to add a little water to thin the sauce a bit.).
Nutrition Facts : Calories 642, Fat 33.6, SaturatedFat 8.5, Cholesterol 129.4, Sodium 137.3, Carbohydrate 38.3, Fiber 16.6, Sugar 5.1, Protein 45.9
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 AND LENTIL TAGINE
Steps:
- Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Place over medium-high heat and wait a minute or so, until the oil is hot. Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes.
- Stir in the garlic, onions, tomatoes, turmeric, and some salt and pepper. Pour in 1 quart water, along with the cilantro bundle and cinnamon sticks. Cover, turn the heat to low, and simmer for about 20 minutes.
- Add the lentils, cover, and simmer until they're soft, about 25 minutes more. Discard the cilantro bundle and cinnamon sticks, season to taste with salt and pepper, and serve. (You can prepare the dish up to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and serving; you may have to add a little water to thin the sauce a bit.)
- Chicken and Chickpea Tagine
- In step 3, substitute 1 cup cooked (page 431) or nearly cooked chickpeas for the lentils.
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
MOROCCAN-STYLE CHICKEN WITH LENTILS
Lesley Waters' rich chicken dish has vibrant North African flavours and goes fantastically with rice or couscous
Provided by Lesley Waters
Categories Dinner, Main course, Supper
Time 2h
Yield Serves 2 adults and 2-3 children
Number Of Ingredients 14
Steps:
- Heat oven to 180C/fan 160C/gas 4. Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander and paprika together, then rub all over the chicken thighs on both sides.
- Heat a large flameproof casserole, add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides. You might need to do this in 2 batches, depending on the size of the casserole. Set the chicken aside. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.
- Stir in the rest of the ingredients, apart from the mint and bring to the boil. Place the chicken thighs on top and pour in any juices. Cover and cook for 1½ hrs, until the meat is tender and the sauce thickened. Can be cooled and frozen at this stage for up to 1 month. Defrost thoroughly in the fridge, then gently warm through. Scatter with fresh mint leaves and serve with couscous or rice.
Nutrition Facts : Calories 461 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 1.45 milligram of sodium
MOROCCAN CHICKEN AND LENTILS
Categories Chicken Garlic Onion Poultry Appetizer Side Sauté Vinegar Lentil Winter Cinnamon Potluck Parsley Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 12
Steps:
- Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in large bowl.
- Whisk 1 cup olive oil, vinegar, 2 tablespoons cumin, 2 tablespoons chili powder, garlic, and 1 teaspoon salt in large measuring cup. Pour 1 cup dressing over warm lentils and toss. Cool.
- Heat 2 tablespoons olive oil in large skillet over high heat. Add onion; sauté until dark brown and soft, about 5 minutes. Add chicken; sauté 2 minutes. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.
- Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley. (Can be made 2 hours ahead. Let stand at room temperature.)
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