Moroccan Chicken Tagine Pockets Recipes

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.

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.

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.

Steps:

• In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil.
• Rinse the preserved lemons, and remove the pulp. RESERVE the lemon peel for later use.
• Add the lemon pulp to the mixing bowl. Add the chicken. Mix everything together and place in a large plastic bag to marinate overnight in the refrigerator. (Twenty-four hours really gives the chicken the best flavor.)
• In a large Dutch oven or casserole, place the chicken and marinade; add the stems of the parsley and cilantro, the rest of the grated onion, the powdered saffron and 1 1/2 cups water. Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes.
• Remove the cover, stir the chicken and continue to simmer for another 15 minutes or until the chicken is tender.
• Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and begin to reduce.
• Slice the preserved lemon peel into thin slices and add to the sauce along with the olives, parsley and cilantro. Reduce until the sauce is just a little thick. This shouldn't take more than 5 minutes at most.
• Uncover the chicken and remove the skin from the chicken. (It doesn't look pretty and who needs the extra fat.) Pour sauce over chicken and serve.

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.

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.

Steps:

• Heat the broth in a tagine or in a thick-bottomed pot with a lid.
• Add the spices/herbs and seasonings to the broth and whisk to ensure there are no lumps. You can use a real whisk if you want, but I just use a fork.
• Finely dice the onion and place into the seasoned broth. Simmer, covered.
• Finely dice the chillis and add to the simmering onions. Keep the seeds if you like your food hot, otherwise remove the seeds before dicing.
• While this is simmering, dice the zucchini and yellow squash. Then cut the bell peppers into long strips. Set both aside in a bowl.
• Cut chicken breast in half the long way. Take each half and slice along the short axis so that the slices are not more than 1/4" thick. This is easiest to do if the chicken is partially frozen.
• Add the chicken to the simmering onions and chillis, ensuring that the slices are submerged.
• Add the zucchini, yellow squash, and bell peppers. Do not stir. It's ok if they are not submerged, the steam will cook them.
• Re-cover and simmer 45 minutes. Serve over couscous or rice. Alternatively, remove chicken and veggies, increase heat to "high", and reduce the sauce. Add chicken and veggies back, heat throughout, and serve as a stew.

Steps:

• Combine the saffron, ginger, salt, pepper, olive oil, and canola oil in a large bowl. Set aside.
• Clean and thoroughly wash the chicken, then cut it into 8 pieces.
• Add the chicken to the bowl with the marinade, massaging the marinade into the chicken.
• Cut the carrots in half and remove their yellow cores.
• Open the tagine and lay the onion on the bottom. Arrange the carrots over the onion.
• Lay the chicken with all of the marinade over the vegetables. Add 1 cup (240 ml) water and cover.
• Cook on very low heat for 1 hour. Check at the 30-minute mark to ensure the bottom is not dry. Add another 1/2 cup (120 ml) water if necessary.
• In the last 5 minutes of cooking, add the olives and the preserved lemon.
• Garnish with parsley to serve.