Chicken Tagine With Dates And Honey Food

CHICKEN TAGINE WITH APRICOTS AND ALMONDS

Steps:

• Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
• Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
• Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
• While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
• While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
• Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.

CHICKEN TAGINE WITH DATES AND HONEY

Steps:

• Cut the chicken into bite size pieces. Heat 1/2 of the olive oil in a saucepan or casserole and gently fry the chicken until browned all over.
• Heat the other 1/2 of the olive oil add fry off the onion and garlic. Add the spices, stir well and fry gently for another minutes.
• Return the chicken to the saucepan / casserole. Add the stock, water and salt and pepper to taste. Bring to the boil, reduce heat and simmer for 1 hour with the LID ON.
• Remove the lid. Simmer for a further 30 minutes or until the chicken is nice and tender and the sauce has thickened a little.
• Add the dates, honey and nuts. Mix well. Sprinkle with coriander and serve with steamed cous cous, rice, or fresh bread.

CHICKEN TAGINE

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.

EASY CHICKEN TAGINE

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.

MOROCCAN CHICKEN AND DATE TAGINE

Steps:

• Cut the dates in half, discard the stone and then chop into six pieces.
• Slice the chicken into short strips.
• Heat two tablespoons of olive oil in a frying pan and stir in the onion.
• Cook until slippery and soft, then add in the pine kernels and lemon zest, salt and pepper.
• Turn down the heat and cook for about five minutes, before adding in the chicken.
• Cook until the meat is lightly browned.
• Squeeze the juice from half the lemon over the top, stir in the harissa, stock and dates.
• Simmer for 10-15 minutes, stirring occasionally, until the water is reduced by half.
• You should end up with a thick, rusty coloured sauce.
• Meanwhile, prepare the couscous by placing it in a bowl and adding 300ml boiling water, remaining olive oil and salt.
• Cover and leave for 15 minutes, then use a fork to loosen the grains and mix in the butter.
• Serve the chicken mixture over the couscous, garnished with some chopped coriander and a lemon wedge.

MOROCCAN TAGINE WITH CHICKEN AND DATES

Steps:

• For sugared walnuts: Melt 1 T butter in a small saucepan and cook the walnuts over low heat until they are a shade darker and fragrant. Set aside to cool. When cool, remove from the pan into a bowl (leaving behind any remaining butter) and toss with the 1 T sugar. Set aside.
• In the tagine cooking vessel (or a broad saucepan with a cover, large enough to comfortably fit all 4 chicken thighs at once), heat 1 T olive oil over medium-high heat until hot. Salt and pepper the chicken thighs on both sides and sear until just golden brown, but not cooked through. Set them aside. The thighs will have rendered some fat; remove enough fat to leave only 1 T fat in the pan. Lower the heat to medium and saute the onion until translucent, about 5 minutes. Stir in the garlic, cumin, coriander, cayenne, cinnamon, and ginger and continue to saute until the garlic is softened and the spices are toasted, about 2 minutes.
• Add the cider, chicken broth, and honey and bring to a boil. (Note: If you are using a tagine cooking vessel, add only half the liquid to begin with, then add the remaining liquid halfway through cooking time. Generally, a tagine is not large enough to accommodate all the cooking liquid at once.).
• Boil the liquid for about 5 minutes, until liquid has reduced slightly. Meanwhile, preheat the oven to 375 degrees. To the broth mixture, add the sweet potato, half of the chickpeas and half of the dates. Nestle the chicken thighs in the pan and toss the remaining dates and chickpeas over the top. Cover the vessel and place it in the 375-degree oven for 50 minutes to 1 hour, until the sweet potato and chicken thighs are cooked though. (Note: If you are using a regular pan, baste the dish every 15 minutes or so. If using a tagine, add the second half of the cooking liquid halfway through cooking time, when some liquid has steamed away).
• When cooked, remove from the oven and taste for seasoning. Add more salt, pepper, or honey as desired. Serve over cous-cous with sugared walnuts and yogurt on the side. (Note: for extra richness, you can stir 1 T butter into the broth until melted and the broth is shiny).