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 CHICKEN TAGINE WITH CARAMELIZED PEARS
Chicken cooked in a tagine is always meltingly tender. Adding sweet, caramelized pears at the end makes this Moroccan dish irresistible.
Provided by Natalie Titanov
Categories World Cuisine Recipes African North African Moroccan
Time 1h28m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 2 tablespoon olive oil in a skillet over medium heat and cook onions until softened and browned, 8 to 10 minutes. Transfer onions into a tagine. Layer chicken pieces on top of onions.
- Combine turmeric, cumin, ground coriander, and salt in a small bowl; mix well with remaining 5 tablespoons olive oil. Spread spice mixture onto the chicken pieces. Add cinnamon pieces, bay leaves, ginger, and cilantro. Pour in 1/2 cup of water and cover tagine with a lid.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Melt butter in a skillet over low heat while chicken is cooking. Add sliced pears and honey and cook, while stirring, until honey has caramelized.
- Remove tagine from the oven and stir in caramelized pears. Return to the oven and cook for an additional 10 minutes.
Nutrition Facts : Calories 533 calories, Carbohydrate 19.8 g, Cholesterol 109.8 mg, Fat 36 g, Fiber 3.4 g, Protein 32.6 g, SaturatedFat 9.2 g, Sodium 508.7 mg, Sugar 12.9 g
MOROCCAN CHICKEN TAJINE
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.
MOROCCAN CHICKEN TAGINE WITH SUN-DRIED TOMATOES AND ARTICHOKES
I dated a guy from Morocco and he cooked this for me often. Didn't work out, but I still love the recipe none the less. I hope you enjoy! You can buy "Tagine" spices in specialty food stores. These are from Morocco and I suggest that you have them on hand as they go great with lots of other meats, especially lamb. You can use the "Tagine" spice mixture (approx. 1 1/2-2 T and just add the saffron or you can use the spices below as noted to create your own "Tagine" spice mixture.
Provided by Leisa loves to cook
Categories One Dish Meal
Time 1h10m
Yield 1 Dinner for 2-3 with left overs, 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Cut up chicken and take off the skin.
- Put EVOO in a wide pot (so that the chicken can brown) and heat.
- Wash chicken (DO NOT DRY IT OFF-PLACE IMMEDIATELY INTO THE POT) and place into heated EVOO.
- Immediately add chopped onion and all spices.
- Saute on medium heat for approximately 8-10 minutes.
- Add water, artichokes, capers, and sun dried tomatoes.
- Reduce heat to low, cover with a tight lid.
- Simmer on low for 45 minutes.
- Chicken will be falling off of the bone.
- Serve with couscous, rice, and/or crusty french bread to sop up the great broth.
Nutrition Facts : Calories 724.9, Fat 46, SaturatedFat 9.8, Cholesterol 106.9, Sodium 1441, Carbohydrate 49.9, Fiber 21.3, Sugar 19.4, Protein 37.1
CHICKEN TAGINE WITH LEMONS, OLIVES & POMEGRANATE
Cook a one-pot chicken tagine the whole family will love. It somehow says summer and autumn in one bite using a gentle but heady Moroccan spice mix
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h40m
Yield Serves 4-5
Number Of Ingredients 23
Steps:
- Heat 1 tbsp oil in a wide, shallow casserole dish or ovenproof pan. Season the chicken and cook, skin-side down, for 8-10 mins, until crispy. Flip over and cook for another 5 mins. Transfer to a plate. Heat oven to 170C/150C fan/gas 3.
- Add the rest of the oil and the onion to the pan. Stir for a few mins, then add the garlic and Moroccan spice mix. Stir, scraping any bits of onions and chicken from the bottom, until the spices smell fragrant. Add the preserved lemon, tomatoes, stock cube, honey, vinegar and 750ml water. Bring to the boil, then place the chicken on top. Cover with a lid or foil and transfer to the oven for 1 hr.
- Uncover, place the olives and lemon slices on top and drizzle the lemons with a little oil. Return to the oven for 20 mins, or until the sauce has reduced a little (you can do this on the hob if you're short on time). Check the seasoning, adding a squeeze of lemon, more honey or salt if you think it needs it. Scatter over the pomegranate seeds, feta and mint, and serve with couscous.
Nutrition Facts : Calories 483 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 1.8 milligram of sodium
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