CHICKEN TAGINE WITH PRUNES AND OLIVES
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Dry chicken and season with salt and pepper. Heat a large, heavy skillet, preferably cast iron, to very hot. Add chicken (in batches if necessary) skin side down, and sear until skin is golden brown. Remove chicken when browned (do not turn it) and set aside.
- Discard all but a thin film of fat from the pan. Add onion and garlic and sauté on low until soft. Stir in paprika and cumin, cook about a minute and then add prunes, olives, stock and butter. Cook, stirring, about 5 minutes. Season with salt and pepper. Transfer contents of pan to a 12- to 14-inch tagine, sauté pan or casserole. Place chicken on top, skin side up.
- Cover and cook on medium-low heat about 40 minutes, until chicken is cooked through. Serve immediately or set aside to be reheated. To serve, scatter lemon zest and mint over the chicken, squeeze juice of the lemon on top and bring tagine to the table covered.
Nutrition Facts : @context http, Calories 690, UnsaturatedFat 29 grams, Carbohydrate 25 grams, Fat 46 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 855 milligrams, Sugar 13 grams, TransFat 0 grams
CHICKEN TAGINE W/ PRUNES & TOMATOES
Steps:
- Combine chicken, salt, pepper in large bowl. Toast cumin seeds and grind. Add cumin and turmeric and turn to coat. Heat tagine (iron roasting pan) at Med-Hi. Heat olive oil. Raise heat to Med and add chicken (skin down. Slightly brown (5 min). Turn chicken, add onion, cook and trip until wilted and golden brown (10 min). Move to dutch oven or large iron pot. Add all ingredients except sesame seeds. Cook at Med-Lo until chicken falls off bones (35-45 min.). Transfer chicken and prunes to platter, raise heat and reduce liquid by half. Add liquid to platter.
CHICKEN TAGINE WITH SWEET POTATOES AND PRUNES
from "fresh from evas kitchen" - http://freshfromevaskitchen.blogspot.com/2011/01/chicken-tagine-with-sweet-potatoes-and.html
Provided by ellie3763
Categories Chicken Breast
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Pour two tablespoons of vegetable oil in the bottom of a dutch oven or cast iron casserole over medium-low heat. Now add the onion, stirring to coat it with oil, then add 1 tablespoon of water, season with a little salt, and cover the pot. Cook the onions gently for 30 minutes, stirring occasionally, until they are soft but not brown.
- In a separate skillet, brown the chicken. Heat a tablespoon of the olive oil over medium heat. Put the chicken in the pan, skin side down, and brown for 3-4 minutes on each side. Transfer it to a plate.
- Once the onions are soft, add the saffron, honey, bay leaf, chicken broth, and the rest of the water. Throw in the dates, and then the chicken. Toss the sweet potatoes on top and bring the mixture to a boil.
- Reduce the heat to medium, bringing the liquid to a low simmer. Cover and cook for 45 minutes to an hour. Resist the temptation to lift the lid before the 45 minute mark. The steam is what makes this dish so good. The dish is done once the sweet potatoes are soft.
- Feel free to reduce the liquid once the chicken is cooked. Just remove the chicken and sweet potatoes and boil the liquid until it is a consistency to your liking.
Nutrition Facts : Calories 426.8, Fat 24.3, SaturatedFat 6, Cholesterol 86.2, Sodium 208.5, Carbohydrate 29.2, Fiber 2.8, Sugar 16.3, Protein 23.3
CHICKEN & TOMATO TAGINE
Another delicious tagine recipe that I just had to post. Serve with Recipe #260654 Note: I changed the amount of honey after reading the reviews.
Provided by FDADELKARIM
Categories Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the olive oil over medium low heat in a large tagine. Heat the onion & garlic for several minutes then add the spices & cook until fragrant.
- Next stir in the tomatoes & lemon juice. Sprinkle the chicken pieces with salt & pepper then place in the sauce. Cover the tagine & cook on low heat for 1 hour.
- Uncover the tagine & carefully stir in the honey & 1/2 cup of water. Recover & continue to cook for additional 30-45 minutes, until the chicken is tender.
- Sprinkle the almonds & sesame seeds on top of the chicken & serve hot with Moroccan bread.
Nutrition Facts : Calories 268.1, Fat 11.9, SaturatedFat 1.9, Cholesterol 69, Sodium 674.1, Carbohydrate 18, Fiber 3.2, Sugar 12.9, Protein 23.9
CHICKEN TAGINE WITH PLUMS AND SPICES
A recipe from Eric Ripert of Le Bernadin, it is subtly spicy. Serve with couscous, a nice Bordeaux or Syrah and something chocolate for dessert.
Provided by Chef Kate
Categories Whole Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place a tagine (or large heavy-bottomed casserole) at least 10 inches in diameter over high heat, and add the oil.
- Season the chicken generously with salt and pepper.
- When the oil is hot, place the chicken pieces skin-side-down in the pot.
- When the oil starts to sizzle, reduce the heat to medium.
- Sprinkle 1/2 teaspoon each of the coriander, cumin, turmeric, and curry powder (if using) over the chicken.
- Cook until the chicken is golden brown, about 15 minutes (Check regularly to make sure that the chicken is not sticking to the pan).
- Spread the onion, garlic, ginger, and tomatoes on a cutting board, and season generously with the salt and pepper.
- Add them to the tagine, covering the chicken.
- Sprinkle with the remaining coriander, cumin, turmeric, and curry powder.
- Add the lemon rind and chicken stock, cover, and cook for 15 minutes, or until the vegetables are tender.
- Add the plums and cook for a further 15 minutes or until chicken is tender (It may take a little longer if you're using a tagine).
- To serve, place about 1/2 cup of couscous on each plate, top with a few pieces of chicken, and spoon some cooking liquid and vegetables over each plate.
- Garnish with almond slivers.
CHICKEN WITH TOMATOES AND PRUNES
Provided by Diane Kochilas
Categories Chicken Tomato Quick & Easy Prune White Wine Summer Cinnamon Simmer
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Pat chicken dry and sprinkle with pepper and 1 teaspoon salt. Heat butter in a 12-inch heavy skillet or a wide heavy pot over moderately high heat until foam subsides, then brown chicken in 2 batches, turning with tongs, about 5 minutes per batch. Transfer chicken as browned to a plate.
- Return chicken, skin sides up, to skillet along with any juices accumulated on plate. Add wine and boil until reduced by half, about 4 minutes. Add water, tomatoes, cinnamon stick, remaining 3/4 teaspoon salt, and a large pinch of pepper and bring to a boil. Reduce heat to moderately low and cover skillet, then simmer 20 minutes.
- Stir in prunes, vinegar, and sugar and simmer, covered, until chicken is cooked through, about 10 minutes. Transfer chicken with tongs to a shallow serving dish and keep warm, covered with foil. Boil pan juices, stirring occasionally, until thickened and reduced to about 1 1/2 cups, 8 to 10 minutes. Discard cinnamon stick and spoon sauce over chicken.
CHICKEN WITH TOMATOES AND PRUNES
This dish has complex flavors - I love the combination of prunes, wine, and chicken. The recipe represents Greece in the ZWT IV. From Bon Appetit.
Provided by cookiedog
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pat chicken dry and sprinkle with pepper and 1 teaspoon salt. Heat butter in a 12-inch heavy skillet or a wide heavy pot over moderately high heat until foam subsides, then brown chicken in 2 batches, turning with tongs, about 5 minutes per batch. Transfer chicken as browned to a plate.
- Return chicken, skin sides up, to skillet along with any juices accumulated on plate. Add wine and boil until reduced by half, about 4 minutes. Add water, tomatoes, cinnamon stick, remaining 3/4 teaspoon salt, and a large pinch of pepper and bring to a boil. Reduce heat to moderately low and cover skillet, then simmer 20 minutes.
- Stir in prunes, vinegar, and sugar and simmer, covered, until chicken is cooked through, about 10 minutes. Transfer chicken with tongs to a shallow serving dish and keep warm, covered with foil. Boil pan juices, stirring occasionally, until thickened and reduced to about 1 1/2 cups, 8 to 10 minutes. Discard cinnamon stick and spoon sauce over chicken.
- Cooks' nte: Chicken can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat before serving.
Nutrition Facts : Calories 669.7, Fat 38.6, SaturatedFat 13.5, Cholesterol 174.3, Sodium 1170.5, Carbohydrate 30.9, Fiber 3.5, Sugar 19, Protein 40
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