Chicken Tagine With Figs Olives And Pistachios Food

CHICKEN TAGINE WITH PISTACHIOS, DRIED FIGS, AND CHICKPEAS RECIPE

Steps:

• In a tagine or Dutch oven, heat olive oil over medium heat until just shimmering. Stir in onions, garlic, ginger, turmeric, and saffron (if using), and season with salt.
• Season chicken all over with salt and pepper and nestle into the onions along with the figs and pistachios. Lower heat to medium-low, cover, and cook, stirring and scraping the bottom of tagine or pot occasionally to prevent sticking and scorching, until chicken is cooked through and registers 165°F (75°C) on an instant-read thermometer, about 1 hour; lower heat at any point if the onions seem to be sticking and browning quickly (a little bit of browning is okay, but you want everything to cook gently).
• Transfer chicken to a serving platter, stir chickpeas into onion mixture, and continue to cook until warmed through. Season onions and chickpeas with salt, if needed. Spoon onion and chickpea mixture along with cooking juices, figs, and pistachios on top of chicken. Garnish with picked herbs and serve with warm rice or couscous. (Alternatively, you can return the chicken pieces to the tagine and serve from there.)

CHICKEN AND CHICKPEA TAGINE

Steps:

• Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.
• Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS

Steps:

• Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
• Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
• Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
• Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.