CHICKEN TAGINE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Pat the chicken dry, and season well with salt and pepper.
- Heat the butter and olive oil in a Dutch oven over medium-high heat, and brown the chicken on all sides. Add the onion, ginger, turmeric, cinnamon, and cook until onion is translucent, about 3 minutes. Season with salt and pepper, and add the garlic and stir for a minute. Increase heat and deglaze with wine, stirring, and allowing it to bubble. Add the broth and bring to a boil. Lower the heat, and cover and simmer gently for 45 minutes, then remove the chicken and set aside.
- To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot. Heat for 5 more minutes and serve over couscous.
- Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.
QUICK TAGINE-STYLE CHICKEN
Tidbit: Cubed tender cuts of lamb or diced eggplant or tofu may be substituted for the chicken in this dish. Double or triple the recipe for spices and store in cool dry place.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, in a slow stream, and add smashed garlic. Season the chicken with seasoning blend. Scatter chicken around the pan in an even layer. Cook chicken pieces 2 minutes on each side to brown, then add the onions, prunes, raisins and stock. Mix spices in a small dish and scatter over the pot. Cover and reduce to moderate heat. Cook 7 or 8 minutes, remove the lid and stir.
- To prepare the couscous, bring chicken stock to a boil. Add couscous, extra-virgin olive oil and scallions and remove the couscous from the stove immediately. Cover and let stand 5 minutes. Fluff the couscous with a fork.
- Uncover chicken and cook another 2 to 3 minutes to thicken slightly. Adjust the seasoning, to taste, and serve chicken on a bed of couscous. Garnish with chopped cilantro and scallions. Serve with chutney.
30-MINUTE CHICKEN TAGINE
. From The Best 30-Minute Recipe. Posting for ZWT Tagines are meat stews that feature a blend of sweet and savory ingredients. This will be very HOT coming out of the microwave. Serve the tagine over couscous or rice.
Provided by Boo Chef in West Te
Categories Moroccan
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- MICROWAVE CHICKEN: Season chicken with salt and pepper and arrange in single layer in microwave-safe casserole dish. Cover tightly with plastic wrap and microwave on 50 percent power for 15 minutes.
- SAUTÉ : While chicken cooks, heat oil in large Dutch oven over medium-high heat until shimmering. Stir in onion, garam masala, and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- BUILD SAUCE: Stir in flour and cook until lightly browned, about 1 minute. Slowly stir in broth, scraping up any browned bits. Stir in tomatoes, apricots, and chickpeas, bring to simmer, and cook until apricots begin to soften, about 5 minutes.
- SIMMER CHICKEN: Reduce heat to low and add microwaved chicken with any accumulated juices. Cover and continue to cook until chicken is tender, about 10 minutes.
- FINISH: Stir in cilantro and season with salt and pepper to taste. Serve.
Nutrition Facts : Calories 560.4, Fat 17.6, SaturatedFat 3.4, Cholesterol 188.9, Sodium 757.9, Carbohydrate 47.6, Fiber 7.8, Sugar 13.8, Protein 53.3
SAFOI'S MOROCCAN CHICKEN TAGINE
This fragrant, hearty stew is traditionally cooked in an earthenware dish on the stove-top, but a slow cooker does the job almost as well.
Provided by Anna Francese Gass
Categories HarperCollins Stew Chicken Carrot Olive Lemon Soy Free Dairy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Winter
Yield 6 servings
Number Of Ingredients 14
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.
QUICK & EASY CHICKEN TAGINE
Inspired by Rachael Ray's 30 minute replica of this wonderful traditional dish. I serve it with brown rice, but also wonderful with cous-cous or other grains. Grilled plantains also introduce a wonderful sweetness to the mix.
Provided by Keeferop
Categories One Dish Meal
Time 18m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large nonstick skillet, add the olive oil and smashed garlic.
- Sauté onions for 1-2 minutes and add the chicken.
- Sprinkle on the spice mixture (cumin--cayenne). Cook for 2 minutes on each side.
- Add the prunes, raisins, and chicken stock. Stir to combine, reduce to moderate heat, and cook covered for 8 minutes.
- Let simmer until near meal time. Remove cover and cook 2-3 minutes to help remove some of the moisture. Add more salt, pepper, or cayenne to taste. Top with cilantro.
Nutrition Facts : Calories 309, Fat 7.9, SaturatedFat 1.5, Cholesterol 90.1, Sodium 614.3, Carbohydrate 21.3, Fiber 2.5, Sugar 11.4, Protein 38.1
DANIEL BOULUD'S CHICKEN TAGINE
This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud's sophisticated Mediterranean French restaurant in New York. It is a dish steeped in the flavors of North Africa, but also of France. Chicken serves as the protein, bathed in a blend of North African spices - cinnamon and coriander, turmeric, ginger powder and cardamom - combined with tomatoes, saffron and a little stock. Preserved lemons and olives added at the end provide bite. Tagines are often cooked with root vegetables and dried fruits. Boulud, who famously grew up on a farm, in Lyon, uses cauliflower. ''It is maybe a little more French approach to the tagine,'' he said. Blanching the cauliflower and tomatoes before cooking them may cause some cooks to blanch themselves. But the effort is worth it.
Provided by Sam Sifton
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Combine the spices in a dry sauté pan set over low heat, and toast them gently until they release their fragrance, 2 minutes or so. Transfer to a bowl, and allow to cool.
- Preheat oven to 350. Season the chicken thighs with the salt, pepper and 2 tablespoons of the spice mix, along with 2 tablespoons of the olive oil.
- Bring a large pot of salted water to a boil over high heat, and set a large bowl of ice water to the side. Core the tomatoes, and score an X on their bottoms. Boil the cauliflower florets in the water for 3 minutes, then submerge them in the ice water. Boil the tomatoes for 20 seconds, and chill them in the ice water as well. Remove the cauliflower when it is cold, and pat the florets dry. Peel the skin off the tomatoes, then cut them into quarters lengthwise. Trim away the seeds to make petals.
- Heat the remaining olive oil in a large sauté pan set over medium heat, and sear the chicken in batches, starting skin-side down, until the thighs are browned. Remove the chicken to a large Dutch oven or tagine pot. Remove all but two tablespoons of the fat in pan, then return it to the heat, and brown the cauliflower and add to the chicken.
- Reduce heat below the pan, and add the onion, garlic, ginger and saffron. Cook, stirring, until the onions are translucent, approximately 5 minutes. Add tomato paste and chicken stock, and simmer until reduced by 1/3.
- Pour sauce over the chicken and cauliflower, cover the pot and transfer to oven for 20 minutes. Remove, stir in the tomatoes, preserved lemon and olives, then cover the pot again and cook for an additional 20 minutes or until the chicken is cooked through. Serve the chicken in the pot, garnished with the cilantro leaves, with couscous. Reserve remaining spice mix for the next batch or another use. It keeps well in a sealed container.
Nutrition Facts : @context http, Calories 1036, UnsaturatedFat 52 grams, Carbohydrate 35 grams, Fat 76 grams, Fiber 12 grams, Protein 59 grams, SaturatedFat 18 grams, Sodium 1695 milligrams, Sugar 9 grams, TransFat 0 grams
CHICKEN TAGINE
This Moroccan slow cooker dish is the perfect blend of sweetness and spice.
Provided by KJones
Categories World Cuisine Recipes African North African Moroccan
Time 5h30m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 38.5 g, Cholesterol 64.7 mg, Fat 15.2 g, Fiber 4.2 g, Protein 22.3 g, SaturatedFat 3.7 g, Sodium 571 mg, Sugar 14.1 g
EASY CHICKEN TAGINE
Simple one-pots are perfect for the busy cook. This chicken tagine is great eaten with cous cous for something a bit more filling
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oil in a large, wide pan with a lid, add the chicken, then fry quickly until lightly coloured. Add the onion and ginger, then fry for a further 2 mins.
- Add 150ml water, the saffron, honey and carrots, season, then stir well. Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender. Uncover and increase the heat for about 5 mins to reduce the sauce a little. Sprinkle with parsley and serve with lemon wedges for squeezing over.
Nutrition Facts : Calories 304 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 0.48 milligram of sodium
More about "30 minute chicken tagine food"
CHICKEN TAGINE | RECIPETIN EATS
From recipetineats.com
5/5 (40)カテゴリ Main料理 Moroccanカロリー 604 (1 人分)
HEALTHY MOROCCAN CHICKEN TAGINE - HEALTHFUL BLONDIE
30-MINUTE CHICKEN TAGINE | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
3.9/5 (11)対象人数 4料理 Africanカテゴリ Main Courses, Quick, Stews
CHICKEN TAGINE RECIPE - BBC FOOD
From bbc.co.uk
MOROCCAN CHICKEN TAGINE IN 30 MINUTES | #SHORT #TAGINE # ...
From youtube.com
WORLD FOOD DAY 2023: 3 MOUTHWATERING GLOBAL DISHES YOU ...
From msn.com
MOROCCAN CHICKEN AND CHICKPEAS TAGINE | FOOD IN A …
From foodinaminute.co.nz
CHICKEN TAGINE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHICKEN TAGINE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MOROCCAN CHICKEN TAGINE - ONCE UPON A CHEF
From onceuponachef.com
CHICKEN TAGINE RECIPES - BBC FOOD
From bbc.co.uk
30-MINUTE CHICKEN TAGINE | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
CHICKEN TAGINE - ANNA'S FAMILY KITCHEN
From annasfamilykitchen.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
MOROCCAN CHICKEN TAGINE, TRADITIONAL RECIPE
From moroccanzest.com
JAMIE OLIVER CHICKEN TAGINE - TABLE FOR SEVEN
From ourtableforseven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love