Moroccan Chicken Egg Tagine Recipes

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

Moroccan Chicken Tagine image

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

Ingredients

¼ cup ground cinnamon
¼ cup ground cumin
2 tablespoons ground turmeric
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons crushed dried mint
1 tablespoon salt
2 teaspoons ground black pepper
½ cup chopped dried apricots
¼ cup raisins
¼ cup olive oil, or as needed
4 bone-in chicken thighs
½ small onion, minced
2 teaspoons chopped garlic
1 cup chicken broth
¼ cup honey
½ bunch fresh cilantro, chopped
¼ cup toasted sliced almonds

MOROCCAN TAGINE

A spicy vegetarian hotpot that's as warm and comforting as it is healthy - and gives you your 5-a-day too

Provided by John Torode

Categories Dinner, Main course

Time 2h5m

Number Of Ingredients 16

Moroccan tagine image

Steps:

To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.
Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.

Nutrition Facts : Calories 393 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 10 grams fiber, Protein 8 grams protein, Sodium 0.12 milligram of sodium

Ingredients

2 red onions , chopped
3 garlic cloves
small knob fresh root ginger , peeled
100ml/3½ fl oz lemon juice (about 3 lemons)
100ml/3½ fl oz olive oil
1 tbsp each honey, cumin, paprika, turmeric
1 tsp hot chilli powder
handful coriander , chopped
1 tbsp olive oil
3 carrots , cut into chunks
3 large parsnips , cut into chunks
3 red onions , cut into chunks
2large potatoes , cut into chunks
4 leeks , ends trimmed and cut into chunks
12 dried prunes , dates or figs
2 sprigs mint , leaves only, finely chopped

MOROCCAN CHICKEN TAGINE

I have adapted the best of three other Moroccan chicken recipes (primarily the Million Dollar Chicken) to produce this one. The main difference is it uses more authentic ingredients like harissa paste, onions and chick peas. This is now one of my favourite dishes. TIP: Harissa pastes come in different strengths - if using from a jar, use 2 to 3 tablespoons (or more if you like it spicier). If using it from a tube, it's concentrated, and you might want to use less (I found this out the hard way!)

Provided by Baz231

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Moroccan Chicken Tagine image

Steps:

Heat tagine, pan or wok over medium high heat, add almonds and dry fry until golden brown. Remove and set aside.
Heat oil in same pan, then add garlic and onion and saute over low heat for 5 minutes.
Chop chicken into 2 cm chunks, add to pan and cook for 10 minutes or so, turning regularly until browned on all sides.
Meanwhile mix together harissa paste, water, currants, honey, cumin and cinnamon.
Add mixture to chicken and mix well.
Add chick peas, tomatoes (cut into sixths or eighths) and olives, if using. Mix well.
Reduce heat to low, cover and cook.
Cook for 20 minutes, stirring occasionally.
Add more water if necessary, or if too wet, remove lid and reduce.
Serve over couscous (preferably) or rice.
Top with browned chopped almonds.

Nutrition Facts : Calories 617.1, Fat 16.2, SaturatedFat 2.9, Cholesterol 166, Sodium 485.1, Carbohydrate 65.9, Fiber 8.8, Sugar 10.9, Protein 51.5

Ingredients

1 tablespoon olive oil
1/4 cup slivered almonds
2 garlic cloves, minced
1 large onion, finely chopped
800 g boneless skinless chicken thighs
2 tablespoons harissa (see tip in summary)
1 cup water
1 (400 g) can chickpeas, drained and rinsed
2 fresh tomatoes
2 tablespoons dried currants or 2 tablespoons raisins
1 tablespoon honey
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 cup kalamata olive, sliced (optional)
3 cups cooked couscous or 3 cups cooked rice