Chickpea Tagine With Chicken And Apricots Food

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EASY CHICKEN & CHICKPEA TAGINE



Easy chicken & chickpea tagine image

Making a mouthwatering Moroccan-inspired meal doesn't have to be difficult - this no-fuss one-pot dinner is full of flavour

Provided by Chelsie Collins

Categories     Dinner, Main course

Time 1h25m

Number Of Ingredients 13

800g skinless boneless chicken thighs , cut into large chunks
1 tbsp harissa
1 tbsp vegetable oil
1 large onion , finely sliced
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground turmeric
500ml chicken stock
400g can chopped tomatoes
100g raisins
400g can chickpeas , drained and rinsed
250g couscous , to serve
small handful mint , leaves only, to serve

Steps:

  • Mix the chicken thighs with the harissa in a large bowl and chill, covered, for 20-30 mins.
  • Heat the oil in a large flameproof casserole or tagine dish and fry the chicken for 2-3 mins until browned. Remove from the dish and set aside.
  • Fry the onion for 8-10 mins until soft, then stir in the spices. Return the chicken to the dish, together with the stock, tomatoes and raisins. Season, bring to the boil, then reduce the heat to low. Simmer, covered, for 45 mins.
  • Add the chickpeas to the dish, and simmer, uncovered, for 15 mins until the sauce reduces slightly and thickens. Serve with couscous and a handful of mint leaves on top.

Nutrition Facts : Calories 456 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 52 grams protein, Sodium 1.3 milligram of sodium

INSTANT POT® CHICKEN TAGINE WITH APRICOTS AND CHICKPEAS



Instant Pot® Chicken Tagine with Apricots and Chickpeas image

In this dish, the Instant Pot® is used to create a dish reminiscent of a slowly braised stew in a traditional clay tagine. It's a sweet-and-savory, highly flavorful combo that will take you back to your Moroccan trip or inspire you to start planning for that Sahara camel-trek. Chicken is cooked until tender with onions, garlic, turmeric, ginger, and cinnamon. Apricots steep in the broth. Serve with rice or couscous and Greek yogurt.

Provided by Diana71

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 1h

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil
4 skin-on, bone-in chicken thighs
1 large onion, sliced
3 cloves garlic, minced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon red pepper flakes
1 pinch saffron
1 (15 ounce) can diced tomatoes
1 cup chicken broth
⅓ cup halved dried apricots
salt and ground black pepper to taste
1 (15 ounce) can chickpeas, rinsed and drained
2 tablespoons chopped fresh mint

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Place olive oil in the hot cooker and fry chicken thighs until browned, 2 to 3 minutes per side. Remove chicken from the inner pot and set aside.
  • Add onion and garlic to the pot, followed by cinnamon, cumin, turmeric, red pepper flakes, and saffron. Cook and stir until onion is soft, about 5 minutes. Press Cancel to leave Saute mode.
  • Place chicken back into the pot on top of onion mixture. Pour in tomatoes and chicken broth. Sprinkle apricots over the top. Season with salt and pepper. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in chickpeas and mint leaves.

Nutrition Facts : Calories 254.1 calories, Carbohydrate 21.6 g, Cholesterol 48.3 mg, Fat 11 g, Fiber 4.1 g, Protein 16.7 g, SaturatedFat 2.6 g, Sodium 516.5 mg, Sugar 7 g

CHICKPEA TAGINE WITH CHICKEN AND APRICOTS



Chickpea Tagine With Chicken and Apricots image

Tagines, the slow-cooked, deeply aromatic stews of North Africa, are traditionally made and served in distinctive clay pots, often with lamb, and usually over couscous. This isn't a traditional version: It's fairly quick, and it relies on a heavy-bottomed saucepan rather than a tagine. With chicken thighs, bulgur, chickpeas and dried apricots, it comes together to produce an Americanized version that is a super one-pot dinner, fast enough for a weeknight despite the long ingredient list, and infinitely variable.

Provided by Mark Bittman

Categories     dinner, easy, weekday, one pot, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons olive oil
4 skinless chicken thighs
1 large onion, chopped
1 tablespoon minced garlic
1 teaspoon minced fresh ginger
1 1/2 teaspoons ground coriander
1 tablespoon ground cumin
1 1/2 teaspoons ground cinnamon
1/2 cup chopped dried apricots
1 cup chopped tomato (fresh or canned or boxed, with juice)
2 cups cooked or canned chickpeas, drained, with the liquid reserved
1 to 2 cups chicken stock, bean liquid or water, or more as needed
1/2 cup bulgur
Salt
freshly ground black pepper
1/2 cup chopped fresh parsley, for garnish

Steps:

  • Put oil in a large, deep pot over medium-high heat. When oil is shimmering, add chicken and brown well on both sides; remove from pan and set aside. Reduce heat to medium, add onion to the pan and cook until soft, about 5 minutes; add garlic, ginger, coriander, cumin, cinnamon, dried apricots and tomato. Cook and stir just long enough to loosen any brown bits from bottom of pan.
  • Add chickpeas and 1 cup of stock or bean liquid to the pan and turn heat back to medium-high. When mixture reaches a gentle bubble, return chicken to the pan. Cover pot, turn heat to low and cook, checking occasionally to make sure the mixture is bubbling gently, for about 15 minutes or until tomatoes break down and flavors begin to meld. Stir in bulgur, adding more stock if necessary so that the mixture is covered with about an inch of liquid. Season with salt and pepper.
  • Cover and cook until the chicken and bulgur are both done, about 10 to 15 minutes. Taste, adjust the seasonings and serve in bowls garnished with parsley.

Nutrition Facts : @context http, Calories 536, UnsaturatedFat 12 grams, Carbohydrate 49 grams, Fat 18 grams, Fiber 11 grams, Protein 47 grams, SaturatedFat 3 grams, Sodium 1117 milligrams, Sugar 14 grams, TransFat 0 grams

EASY CROCK POT MOROCCAN CHICKEN, CHICKPEA AND APRICOT TAGINE



Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine image

This is one of my family's favourite recipes; I am constantly asked all the time to make it. I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flat breads or pitta breads & assorted salads in spring & summer or served with hot fluffy & fruity couscous, assorted chutneys or pickles in the depths of winter. I make mine in a fantastic "Electric Tagine" made by Tefal; it of course works in a more traditional clay tagine - BUT the real secret is.......it works like a dream in a Slow cooker/Crock Pot. Try it out! If you cannot get Ras-el-Hanout, which is an exotic Moroccan spice mixture, including rose petals - don't worry, use the other spices I have listed instead; or I have a Ras-el-Hanout recipe posted on Recipezaar: Recipe #205185 N.B. I notice in a review that it has been suggested that Chemical Heat is needed!! The great thing about sharing recipes is that they can be adapted to personal taste. BUT, this is not supposed to be a "Hot" recipe, but a "Fragrant & Fruity" recipe!! A Tagine by definition is SLOW cooked over a LOW heat & is very fruity with subtle undertones of heat! However, life would be boring if you couldn't add a bit of "heat", but it's just not traditional. What is traditional, is to allow your guests to add their own heat, so have a bowl of "Harissa" on the table. Preserved lemons are also a wonderful and traditional addition - I have a recipe posted on Recipezaar: Recipe #209590 PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!

Provided by French Tart

Categories     One Dish Meal

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 23

6 large boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 3 lbs)
1 tablespoon flour or 2 tablespoons cornflour
2 large onions, chopped
3 -4 garlic cloves, chopped finely
1 -2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix (or make up spice mix below)
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper
chopped fresh coriander, to serve (Cilantro)
2 carrots, peeled & diced (optional)
1 preserved lemon, chopped into small wedges (optional)
harissa

Steps:

  • PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
  • Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
  • Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
  • Add herbs,spices & finely chopped ginger with salt & pepper to taste.
  • Finally add tinned tomatoes & mix well.
  • Pour the above tomato,onion & spice mix into slow cooker or tagine.
  • Add chicken & chickpeas & mix well.
  • Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
  • Give it a gentle but good stir to mix everything together well.
  • Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
  • If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
  • Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
  • Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
  • Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.

CHICKEN TAGINE WITH APRICOTS AND ALMONDS



Chicken Tagine with Apricots and Almonds image

Provided by Baija Lafridi

Categories     Chicken     Garlic     Apricot     Almond     Spice     Cilantro     Parsley     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 19

1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 1/4 teaspoons salt
3 tablespoons plus 1/4 cup olive oil
1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded
1 tablespoon unsalted butter
1 medium red onion, halved, then sliced 1/4 inch thick
4 garlic cloves, finely chopped
5 fresh cilantro
5 sprigs fresh flat-leaf parsley
1 1/2 cups water
2 tablespoons mild honey
1 (3-inch) cinnamon stick
1/2 cup dried Turkish apricots, separated into halves
1/3 cup whole blanched almonds
Special Equipment
a 10- to 12-inch tagine or heavy skillet; kitchen string

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.

LAMB TAGINE WITH CHICKPEAS AND APRICOTS



Lamb Tagine With Chickpeas and Apricots image

Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and dried fruit. If you like, steam the couscous with a large pinch of saffron.

Provided by Bon Appétit Test Kitchen

Categories     Lamb     Dinner     Apricot     Spice     Chickpea     Potluck     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 14

3/4 cup dried chickpeas
5 garlic cloves (2 whole, 3 chopped)
1 large cinnamon stick, broken in half
2 tablespoons olive oil
3 pounds 1" cubes lamb shoulder
Kosher salt and freshly ground black pepper
1 large onion, diced
5 teaspoons Ras-el-Hanout spice blend
1 tablespoon chopped peeled ginger
1 cup canned diced tomatoes with juices
2 1/2 cups (or more) low-salt chicken stock
1/2 cup halved dried apricots
Steamed couscous
Chopped fresh cilantro

Steps:

  • Place chickpeas in a medium saucepan. Add water to cover by 2". Let soak overnight.
  • Drain chickpeas; return to same saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2". Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain; set aside.
  • Meanwhile, heat oil in a large heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, about 4 minutes per batch. Transfer lamb to a medium bowl. Add onion to pot; reduce heat to medium, season with salt and pepper, and sauté until soft and beginning to turn golden, about 5 minutes. Add chopped garlic, Ras-el-Hanout , and ginger. Stir for 1 minute. Add tomatoes and lamb with any accumulated juices. Bring to a boil. Add 2 1/2 cups stock. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes.
  • Stir in chickpeas; simmer until heated through, about 10 minutes. Stir in apricots; simmer until heated through, about 5 minutes. Season with salt and pepper.
  • Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center. Sprinkle cilantro over.

CHICKEN AND CHICKPEA TAGINE WITH APRICOTS AND HARISSA SAUCE



Chicken and Chickpea Tagine with Apricots and Harissa Sauce image

We're off on the Road to Morocco, with this delicious dish I've adapted from two great chefs, Bobby Flay, and Deb Paquette. A tagine is a slow cooked stew, and this one uses the spice blend known as ras al-hanut. The dish is served with a beautiful fiery yet cool harissa sauce.

Provided by Susan Williams

Categories     Food

Number Of Ingredients 4

2 T. canola oil
8 chicken thighs
Salt and freshly ground black pepper
2 T. olive oil

Steps:

  • Heat canola oil in a large Dutch oven or a tagine over high heat. Season chicken with salt and pepper on both sides and place in the hot pan, skin side down, in batches if needed, cook until golden brown. Turn the thighs over and cook for 2 minutes longer. Remove chicken to a plate.
  • Remove all but 2 T. of the oil from the pan and then add the olive oil and heat over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the ras al-hanut and cook another 30 seconds. Add the saffron with the soaking liquid, cinnamon stick, tomatoes, chickpeas, and apricots and bring to a simmer. Place the chicken into the mixture and bring to a simmer. Cover and cook, either on the stovetop, or in the oven for 35 to 40 minutes, or until the chicken is tender. Do not remove the lid to check on the chicken until this time is up. Garnish each serving with a dollop of Harissa Sauce, parsley and cilantro.
  • Whisk all ingredients together in a small bowl and let stand at least 30 minutes in the refrigerator before serving.

CHICKEN TAGINE WITH APRICOTS AND HONEY



Chicken Tagine With Apricots and Honey image

A tagine is a Moroccan clay pot used for long slow cooking or braising of succulent stews most often served with couscous. This is an Americanized version of a typical dish that one can easily prepare at home. I love the sweet and spicy contrast found in many dishes from this region and often add a bit of harissa.

Provided by justcallmetoni

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

1 cup uncooked couscous
1/4 cup all-purpose flour
2 teaspoons paprika
1 teaspoon ground coriander
3/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 lb boneless skinless chicken breast, pounded thin and cut into 1 inch strips
1 (14 ounce) can 99% fat-free chicken broth
1 tablespoon olive oil
3 cups butternut squash, cubed into 1 inch pieces
1 medium turnip, cubed into 1 inch pieces
1/2 cup dried apricot, cut into thin slivers (the original calls for Turkish but I have also used California apricots with good results)
1 tablespoon white wine vinegar
1 granny smith apple, peeled, cored and cut into 3/4 inch cubes
3 tablespoons dried currants
1 (14 1/2 ounce) can chickpeas
2 tablespoons honey

Steps:

  • Prepare couscous as directed on package. (Some couscous calls for a 1:1 ratio of couscous and water, others 2 parts water to 1 part water.).
  • Combine flour, paprika, corriander, salt, cinnamon and cumin. Dredge the chicken strips in the flour mixture, shaking off and saving the excess coating.
  • Mix the remaining flour into the broth, removing any lumps.
  • In a non-stick large pan or Dutch oven, heat the oil over medium heat. Add the chicken and cook until lightly browed, about 5 minutes, Transfer cooked chicken to a plate.
  • Add the broth to the pan along with the squash, turnips and apricots. Bring to a low boil, lower heat a touch and simmer about 10 minutes until the vegetables are tender.
  • Return the chicken to the pan with the vinegar, apple, currants, chickpeas and honey. Simmer until the chicken os cooked through and the apples are tender, about 5 minutes.
  • To serve, place the couscous onto a large plattter or individual serving bowls. Create a small hollow in the center. Pour the chicken in the center and serve.

CHICKEN TAGINE WITH OLIVES AND APRICOTS



Chicken Tagine With Olives and Apricots image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 22

6 chicken quarters, excess fat trimmed
Kosher salt
2 lemons
1/4 cup extra-virgin olive oil
3 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, chopped
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed saffron threads
Freshly ground black pepper
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh parsley
1/2 cup dried apricots, sliced in half crosswise
2 tablespoons honey
1/4 cup blanched almonds
1 1/2 cups small green Greek or Picholine olives, pitted
Cooked couscous, for serving (optional)

Steps:

  • Sprinkle the chicken all over with 2 teaspoons salt. Refrigerate, uncovered, at least 30 minutes or up to 8 hours.
  • Meanwhile, thinly slice 1 lemon; spread out the slices and sprinkle generously with salt on both sides. Stack the slices on a plate and let stand at room temperature, at least 20 minutes and up to 3 hours.
  • Pat the chicken dry. Heat a large Dutch oven over medium-high heat and add 3 tablespoons olive oil. When the oil shimmers, add half of the chicken, skin-side down; cover and cook until the skin is golden brown, 5 to 7 minutes. Transfer to a platter. Repeat with the remaining chicken. Discard the excess oil.
  • Add the butter, onion, garlic, ginger, coriander, paprika, cumin, cinnamon, cayenne, saffron and 1/2 teaspoon black pepper to the pot. Cook over medium heat, stirring, until the onion softens, about 5 minutes; stir in the cilantro and parsley. Push the onion mixture to one side, then add the chicken to the pot, skin-side up. Spoon some of the onion mixture over the chicken and add 2 cups water. Bring to a boil, then reduce the heat to low; cover and gently simmer, 30 minutes.
  • Meanwhile, combine the apricots, 1 cup water and the honey in a medium saucepan over medium heat; cover and cook until the apricots are plump, about 15 minutes. Uncover and cook until the liquid is syrupy, about 15 more minutes; set aside. Cook the almonds in the remaining 1 tablespoon olive oil in a skillet over medium heat, stirring occasionally, until golden brown. Set aside on paper towels.
  • Chop the salted lemon slices into small pieces; add to the pot with the chicken along with the olives and the juice of the remaining lemon. Cover and continue cooking until the chicken is tender, about 20 more minutes. Arrange the chicken on a platter. Top with the olive sauce, apricot mixture and almonds. Serve with couscous.

CHICKEN TAGINE WITH PISTACHIOS, DRIED FIGS, AND CHICKPEAS RECIPE



Chicken Tagine With Pistachios, Dried Figs, and Chickpeas Recipe image

This slow-cooked chicken and chickpea tagine gets its flavor not from lots and lots of deep browning, but instead a gentle touch, a few key spices, and the natural juices of the meat and vegetables.

Provided by Daniel Gritzer

Categories     Entree     Mains

Time 1h15m

Yield 4

Number Of Ingredients 13

1/4 cup (60ml) extra-virgin olive oil
1 large or two medium yellow onions (about 1 pound; 450g), thinly sliced
6 medium garlic cloves, smashed
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
Pinch saffron (optional)
Kosher salt and freshly ground black pepper
4 whole chicken legs (about 3 pounds; 1.3kg total), split into drumsticks and thighs
6 ounces (170g) dried figs (about 25 figs)
1/2 cup shelled roasted pistachios (about 2 1/2 ounces; 70g)
1 1/2 cups (9 ounces; 255g) cooked and drained chickpeas or one drained 15-ounce can chickpeas
Picked leaves of fresh herbs like mint, cilantro, and/or parsley, for garnish
Cooked long grain rice or couscous, for serving

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.)

Nutrition Facts : Calories 993 kcal, Carbohydrate 72 g, Cholesterol 284 mg, Fiber 12 g, Protein 66 g, SaturatedFat 12 g, Sodium 871 mg, Sugar 30 g, Fat 53 g, ServingSize Serves 4, UnsaturatedFat 0 g

CHICKEN AND CHICKPEA TAGINE WITH APRICOTS AND HARISSA SAUCE



Chicken and Chickpea Tagine with Apricots and Harissa Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons canola oil
8 chicken thighs
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large yellow onion, peeled, halved, and thinly sliced
2 cloves garlic, finely chopped
1 tablespoon ras al-hanut*
Large pinch saffron, soaked in 1/4 cup warm water
1 cinnamon stick
1 1/2 cups canned diced tomatoes, drained (15-ounce can)
1 1/2 cups canned chickpeas, rinsed and drained (15-ounce can)
3/4 cup dried apricots, sliced into half moons
Harissa Sauce, recipe follows
Chopped flat-leaf parsley, for garnish
Chopped fresh cilantro leaves, for garnish
1/2 cup creme fraiche
1 tablespoon harissa**
Salt

Steps:

  • Preheat oven to 400 degrees F.
  • Heat canola oil in a large Dutch oven or a tagine over high heat. Season chicken with salt and pepper on both sides and place in the hot pan, skin side down, in batches if needed; cook until golden brown. Turn the thighs over and cook for 2 minutes longer. Remove chicken to a plate.
  • Remove all but 2 tablespoons of the oil from the pan then add the olive oil and heat over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the ras al-hanut and cook another 30 seconds. Add the saffron with the soaking liquid, cinnamon stick, tomatoes, chickpeas, and apricots and bring to a simmer. Nestle the chicken into the mixture and bring to a simmer. Cover and cook on the stovetop or in the oven for 35 to 40 minutes or until the chicken is tender. Do not remove the lid to check on the chicken until this time. Garnish each serving with a dollop of Harissa Sauce, parsley and cilantro.
  • Whisk all ingredients together in a small bowl and let stand at least 30 minutes in the refrigerator before serving.

MOROCCAN CHICKEN AND APRICOT TAGINE



Moroccan Chicken and Apricot Tagine image

This easy, classic Moroccan dish features a sweet and savory combination of stewed chicken and dried apricots poached in a cinnamon and honey syrup.

Provided by Christine Benlafquih

Categories     Dinner     Entree

Time 2h30m

Yield 4

Number Of Ingredients 23

For the Chicken:
1 whole chicken (cut into 4 or 8 pieces)
3/4 teaspoon salt
1 1/4 teaspoons freshly grated ginger
1/2 teaspoon saffron threads (crumbled)
1/2 teaspoon black pepper
1/4 teaspoon white pepper
Optional: 1/4 teaspoon Ras el Hanout
1/2 teaspoon turmeric
For the Tagine:
3 tablespoons butter
2 tablespoons olive oil
2 medium onions (grated)
3 to 4 cloves of garlic ( pressed or finely chopped)
1 or 2 small pieces of cinnamon stick (about 3 inches)
A small handful of cilantro sprigs tied into a bouquet
1/2 cup chicken broth
3/4 cup water
3 tablespoons sugar or honey
1 cup dried apricots
1 teaspoon ground cinnamon
Optional: Handful of fried almonds
Optional: 1 to 2 teaspoons sesame seeds

Steps:

  • Gather the chicken ingredients.
  • Combine the spices in a bowl large enough to hold the chicken.
  • Add the chicken and toss to evenly coat the pieces with the spices.
  • Gather the remaining tagine ingredients.
  • Over medium-low heat, melt the butter in the base of a large tagine or Dutch oven.
  • Add the olive oil, onions, garlic, and cinnamon stick .
  • Add the seasoned chicken, meat-side down, in a single layer on top of the onions.
  • Place the cilantro bouquet on top. Add the broth to the tagine.
  • In the bowl used to season the chicken, swirl the water to cleanse it of the spices.
  • Add the water to the tagine.
  • Cover and leave the liquids to reach a simmer over medium-low heat.
  • Once simmering , cook the chicken, undisturbed, for 1 hour.
  • Remove 1/2 cup of the cooking liquids and set aside.
  • Carefully turn over the chicken pieces so that they are meat-side up.
  • Cover the pan and continue simmering for another 30 minutes to 1 hour, until the chicken is done and the liquids are thick and reduced.
  • While the chicken is cooking, put the apricots in a small pot and cover with water.
  • Simmer the apricots over medium heat, partially covered, for 10 to 15 minutes, or until tender enough to pinch in half with your fingers.
  • Drain the apricots and return to the pot.
  • Add the sugar (or honey), ground cinnamon, and the 1/2 cup of the reserved cooking liquid.
  • Simmer the apricots gently for 5 to 10 minutes, or until they are sitting in a thick syrup.
  • Discard the cilantro bouquet and cinnamon stick from the tagine.
  • Arrange the chicken on a large serving platter (or simply leave in the base of the tagine). Spoon the apricots and syrup on and around the chicken. If desired, garnish with fried almonds or sesame seeds.

Nutrition Facts : Calories 688 kcal, Carbohydrate 38 g, Cholesterol 175 mg, Fiber 4 g, Protein 48 g, SaturatedFat 13 g, Sodium 698 mg, Sugar 29 g, Fat 39 g, ServingSize Serves 4, UnsaturatedFat 0 g

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LAMB, APRICOT & CHICKPEA TAGINE RECIPE - SAINSBURY'S MAGAZINE
lamb-apricot-chickpea-tagine-recipe-sainsburys-magazine image
Preheat the oven to 170°C, fan 150°C, gas 3. Heat 1 tablespoon of olive oil in a large flameproof casserole, add half the lamb and its marinade and …
From sainsburysmagazine.co.uk
5/5 (599)
Category Main
Cuisine Moroccan
Total Time 2 hrs 50 mins
  • Place the diced lamb in a bowl with the spices and orange juice. Season well, then toss to coat. Cover and leave to marinate for at least 30 minutes, or up to 24 hours in the fridge.
  • Preheat the oven to 170°C, fan 150°C, gas 3. Heat 1 tablespoon of olive oil in a large flameproof casserole, add half the lamb and its marinade and brown over a high heat. Remove to a bowl and repeat with another tablespoon of oil and the rest of the lamb.
  • Reduce the heat to low, deglaze the pan with a generous splash of water. Once the water has almost evaporated, heat the remaining tablespoon of oil and cook the onions for 5 minutes. Add the flour, garlic and tomato purée, then cook for another 1-2 minutes, stirring.
  • Tip in the lamb and any juices along with the chopped tomatoes, stock and cinnamon sticks. Bring to a simmer, cover and cook in the oven for 1 hour, 30 minutes.


CHICKEN, APRICOT, PUMPKIN AND CHICKPEA TAGINE - GOOD FOOD
chicken-apricot-pumpkin-and-chickpea-tagine-good-food image
Return the chicken to the pan with the onions, apricots, honey, lemon juice and chickpeas. Add the stock. The mixture should only just be …
From goodfood.com.au
Servings 4
Total Time 1 hr 30 mins
Category Main-Course
  • Heat 1 tablespoon of the oil in a large heavy-based saucepan over medium-high heat and cook the chicken pieces, in batches, for 4 minutes each side or until well browned. Transfer to a plate and set aside.
  • Add the remaining oil, the garlic and the spices to the saucepan and cook over medium heat, stirring, for 2-3 minutes or until the spices are aromatic and the garlic has softened slightly.
  • Return the chicken to the pan with the onions, apricots, honey, lemon juice and chickpeas. Add the stock. The mixture should only just be covered; add a little more stock or water if necessary. Season with sea salt and freshly ground black pepper. Place the pumpkin on top of the mixture, then bring to a gentle simmer. Reduce the heat to low, cover the pan and cook the tagine for 35-45 minutes or until the chicken and pumpkin are tender.
  • Serve sprinkled with the pistachios and coriander and accompanied by the couscous, with harissa passed separately.


CHICKEN TAGINE RECIPE - BBC FOOD
chicken-tagine-recipe-bbc-food image
Method. Mix the chicken breast and thighs (or wings) with the harissa paste in a bowl until well combined. Cover with cling film and chill in the fridge for two …
From bbc.co.uk
Cuisine North African
Category Main Course
Servings 4


CHICKEN TAGINE WITH APRICOTS - TESCO REAL FOOD
chicken-tagine-with-apricots-tesco-real-food image
Season the chicken and brown on both sides. Remove from the pan and set aside. Add the remaining oil, onions, garlic and some salt and pepper. …
From realfood.tesco.com
4/5 (148)
Total Time 50 mins
Category Lunch
Calories 478 per serving


EASY APRICOT CHICKEN TAGINE WITH CHICKPEAS - EVERYDAY ...
Add the chickpeas (plus chickpea water), passata, tomato paste, chicken stock, apricots and apricot jam, stir, cover and bring to the boil then simmer gently for 45 minutes …
From everydayhealthyrecipes.com
Reviews 2
Category Dinner, Lunch
Cuisine Dairy Free, Gluten Free, Moroccan Fusion
Total Time 58 mins
  • In a large shallow dish heat up 2 tablespoons of oil, add the spices, stir then add the onion and garlic and cook gently for 3 minutes until softened stirring frequently. Push the mixture to the sides, add the chicken thighs and cook for 2 minutes on each side.
  • Add the chickpeas (plus chickpea water), passata, tomato paste, chicken stock, apricots and apricot jam, stir, cover and bring to the boil then simmer gently for 45 minutes stirring often.
  • Remove from the heat, adjust the seasoning if needed (and a splash of water if the sauce is too thick), scatter freshly chopped herbs and flaked almonds over the whole thing and enjoy!


TAGINE CHICKEN WITH APRICOTS, DATES AND CHICKPEAS - A ZEST ...
Add the dates, apricots and chickpeas, stir up and bring to a simmer. 6. 5. Preheat oven to 350 degrees. In a 9” x 13” baking pan (like Le Creusuet) add the chicken and pour over the sauce …
From azestforlife.com
Estimated Reading Time 3 mins
  • Add chicken and the next 4 ingredients in a large bowl; olive oil, half of a lemon juiced, smoked paprika and pepper. Mix well, cover and refrigerate at least 4 hours or overnight. 2. In a large cast iron skillet (can also use a Dutch oven), add 2 T. olive oil - raise heat to medium-high. Add 4 chicken thighs and cook until golden brown around the edges, turn over and repeat: about 2- 3 minutes each side. Remove to a plate. Repeat with remaining chicken. Remove to the plate. 3. Turn the heat down to medium-low. Add the onions and sauté, stirring for 5 minutes until softened but not browned.
  • Add carrots and all seasonings; cumin, cinnamon, soaked saffron, harissa sauce*, cloves and garlic. Stir well to incorporate and cook for 1 minute (so the flavors of the spices release.) 4. Add tomato paste, tomatoes in juice and chicken stock. Bring to a boil, stirring, then reduce to a low simmer.
  • Add the dates, apricots and chickpeas, stir up and bring to a simmer. 5. Preheat oven to 350 degrees. In a 9” x 13” baking pan (like Le Creusuet) add the chicken and pour over the sauce from the skillet.


SLOW COOKER CHICKEN TAGINE WITH APRICOTS AND CHICKPEAS
Here's the recipe for Slow Cooker Chicken Tagine with Apricots and Chickpeas. If you make this I hope you'll come back to leave a star rating and a comment. I'd love to know …
From panningtheglobe.com
4.9/5 (10)
Total Time 6 hrs 25 mins
Category Dinner
Calories 565 per serving
  • Heat a large skillet over medium-high heat. Add oil to the pan and swirl to coat. Add chicken to pan, top/seasoned side down. Cook for 5 minutes, until nicely browned on the top side only. Transfer to a plate.
  • Add onion and garlic to pan and sauté 4 minutes, stirring occasionally, until softened. Add spices: cumin, coriander, paprika, turmeric, ginger, red pepper and 1 teaspoon salt. Cook, stirring constantly, for 1 minute. Add broth and honey, scraping pan to loosen browned bits. Bring to a simmer. Carefully pour hot mixture into a 6-quart electric slow cooker. Stir in apricots, chickpeas and cinnamon sticks. Arrange chicken on top, browned side facing up. Cover and cook on LOW for 6 hours. Discard cinnamon sticks.
  • Heat olive oil in a small skillet over medium heat. Cook the almonds, tossing constantly, until lightly browned. Drain on paper towels.


CHICKEN AND CHICKPEA TAGINE RECIPE | MYRECIPES
Add remaining 3/4 teaspoon salt, stock, honey, and cinnamon, scraping pan to loosen browned bits; bring to a simmer. Carefully pour mixture into a 6-quart electric slow …
From myrecipes.com
5/5 (17)
Calories 255 per serving
  • Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle meaty side of chicken with 1/2 teaspoon salt and black pepper. Add chicken to pan, meaty side down; cook 5 minutes or until well browned. Remove from pan (do not brown other side).
  • Add onion and garlic to pan; sauté 4 minutes. Add cumin and next 5 ingredients (through red pepper); cook 1 minute, stirring constantly. Add remaining 3/4 teaspoon salt, stock, honey, and cinnamon, scraping pan to loosen browned bits; bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Stir in apricots and chickpeas. Arrange chicken, browned side up, on top of chickpea mixture. Cover and cook on LOW for 7 hours. Discard cinnamon stick. Sprinkle with cilantro; serve with lemon wedges.


CHICKEN AND APRICOT TAGINE - GOOD HOUSEKEEPING
Add chicken thighs to the pan and fry until browned – about 5min. Add the tomatoes, stock, apricots and honey and bring to the boil. Turn down the heat to a simmer, …
From goodhousekeeping.com
Category Dinner
Calories 442 per serving


CHICKEN TAGINE WITH APRICOTS AND ALMONDS - CARAMEL TINTED LIFE
Add the ginger, garlic, and the spices and saute for a minute. Add the tinned tomatoes, saffron, stock, apricots, almonds and honey and let this come to a simmer. To the …
From carameltintedlife.com
Cuisine Moroccan, North African
Total Time 1 hr 25 mins
Category Main
Calories 552 per serving
  • Set the Instant Pot on 'Saute' mode and heat 1 tablespoon oilve oil. Once hot, add the chicken thighs and legs.
  • In a wide skillet, heat the oil on medium heat and add the chicken. Cooking on low to medium heat, brown the chicken on both sides, for a total of 8-10 minutes.


MOROCCAN CHICKPEA AND APRICOT TAGINE (VEGAN, GLUTEN-FREE ...
In a medium saucepan, bring water, salt, and butter to a boil. Add couscous, stirring quickly. Remove from heat and cover. Let stand for 4-5 minutes, and fluff with a fork before …
From delscookingtwist.com
4.5/5 (4)
Category Savory
Cuisine Vegan
Total Time 1 hr


EGGPLANT CHICKPEA TAGINE - FEASTING AT HOME
Place in a big bowl, cover with cool water just to enough to cover, and stir in the salt. Place a plate over top to keep the eggplant submerged 20 minutes. Drain and pat dry. (Don’t …
From feastingathome.com
5/5 (30)
Calories 461 per serving
Category Vegan Dinner
  • Quarter the eggplant, and cut into large chunks (1 1/2 inches at widest part). Place in a big bowl, cover with cool water just to enough to cover, and stir in the salt. Place a plate over top to keep the eggplant submerged 20 minutes. Drain and pat dry. (Don’t rinse.)
  • In a large dutch oven, or ovenproof skillet, over medium-high heat, heat 2 tablespoons oil. Working in 2 batches, brown two sides of the eggplant, until golden, then set these aside. No need to cook through.


APRICOT, ALMOND & CHICKPEA TAGINE RECIPE | HELLOFRESH
Tagine is named for the conical clay vessel it’s traditionally cooked in. However, you don’t need one to make this dish—the entire meal comes together with the pots and pans you already have! Here, our chefs’ riff on the dish swaps the usual couscous for fluffy basmati rice, then adds hearty veggies, fragrant spices, sweet apricots, and crunchy almonds. On top, …
From hellofresh.com
Cuisine African
Calories 950 per serving
Total Time 30 mins


CHICKEN TAGINE WITH FENNEL, CHICKPEAS, AND APRICOTS
Stir in wine, scraping up any browned bits, and cook until almost evaporated, about 2 minutes. Stir in broth, olives, apricots, mashed chickpeas, and whole chickpeas and bring to simmer. Nestle ...
From theepochtimes.com
Estimated Reading Time 3 mins


EASY CHICKEN AND APRICOT TAGINE | SAINSBURY'S RECIPES
Return the chicken to the pan and add the apricots, tomatoes and half the coriander. Pour in 400ml water, cover and cook on a low heat for 30 minutes or until the chicken is cooked through. Add a splash more water if the tagine seems dry. Cook the couscous according to packet instructions. Fluff up the couscous with a fork, then stir through 1 tbsp …
From recipes.sainsburys.co.uk
Cuisine Middle Eastern
Calories 432 per serving
Total Time 1 hr 5 mins


CHICKEN, APRICOT AND CHICKPEA TAGINE - HEALTHY FOOD GUIDE
Chicken, apricot and chickpea tagine. Serves: 4. Time to make: 1 hr . Total cost: $17.58 / $4.39 per serve (at time of publication) Ingredients | More weights & measures. 400g chicken thighs; 400g can chickpea s, drained; 12 dried apricots; 2 parsnips; 1 red onion; 200g pumpkin; 500ml liquid chicken stock (use boxed or fresh) juice and zest of 1 lemon; 1 …
From healthyfood.com
3.5/5
Total Time 1 hr
Category Casseroles, Stews
Calories 370 per serving


MOROCCAN RECIPE: CHICKEN TAGINE WITH APRICOTS, ALMONDS ...
Tagine in the Slow-Cooker: Transfer the seared chicken directly to a slow cooker. Prepare the onion and spice mixture on the stovetop as directed, including mixing in the broth and apricots. Pour the onion mixture over the chicken, cover, and cook for 4-6 hours on HIGH. Finish on the stovetop as directed.
From thekitchn.com
Estimated Reading Time 4 mins


CHICKEN AND CHICKPEA TAGINE WITH APRICOTS AND HARISSA SAUCE
Method. 1) Preheat the oven to 200C/Gas 6. 2) Heat the rapeseed oil in a large Dutch oven or a tagine pot over high heat. Season the chicken with salt and pepper on both sides and place in the hot pan, skin side down, in batches if needed. Cook until golden brown. Turn the thighs over and cook for 2 minutes longer. Remove the chicken to a plate.
From foodnetwork.co.uk
Cuisine Moroccan
Category Main-Course
Servings 4


MOROCCAN CHICKEN TAGINE WITH CHICKPEAS AND APRICOTS ...
Next add the tomatoes, chicken stock, carrots, honey. Boil for 3 minutes and then add chickpeas, apricots and salt. Step 8 Stir in and let it boil for another minute. Step 9 Add the vegetables to the tagine as well and cover with the lid. Step 10 Turn your oven on to 160°C and place the tagine in the cold oven.
From workfoodhome.com
Estimated Reading Time 5 mins


CHICKPEA TAGINE WITH APRICOTS | DINNER RECIPES | GOODTOKNOW
Cook it in the olive oil over a medium heat until translucent. Add the spices, and cook for a minute more until fragrant. Turn up the heat and add the wine or apple juice. Add the drained chickpeas, and cook for 2-3mins. Add the passata and reduce the heat. Cook for 5mins. Stir in the peanut butter, and the chopped dried apricots along with the ...
From goodto.com
3/5
Category Dinner,Main Course
Servings 4
Total Time 25 mins


CHICKEN TAGINE WITH APRICOTS, ALMONDS & CHICKPEAS BY ...
Chicken Tagine with Apricots, Almonds & Chickpeas by thekitchn Let’s talk about this tagine for a second: it’s crazy good. The dish has so much going on—the fragrant and heavily-spiced sauce, the jammy apricots, the crunchy almonds—and yet it totally works.
From africanvibes.com
Cuisine Moroccan Recipes
Category Dinner
Servings 8
Total Time 1 hr 25 mins


CHICKEN & CHICKPEA TAGINE - FOOD | DRINK | RECIPES
Heat the oil in a medium saucepan and fry the chicken and onion for 3 minutes to brown. Add the harissa and cook for 1 minute. 2. Stir in the apricots, chickpeas and tomatoes. Fill the tomato can to half way with water and add to the pan, simmer for 10 minutes until the chicken is cooked throughout with no pink meat. Season and stir in the herbs.
From waitrose.com
3/5 (38)
Carbohydrate 78.5g
Servings 2
Total Time 15 mins


CHICKPEA TAGINE WITH CHICKEN AND APRICOTS RECIPES
2021-08-27 · Vegetable and Chickpea Tagine With Couscous 55 mins Ratings. 10 Moroccan Recipes That Use Ras el Hanout The Best Moroccan Chicken Tagine 115 mins Ratings. Moroccan Chicken and Apricot Tagine 2 hrs Ratings. Moroccan Lamb or Beef Tagine with Apricots 85 mins Ratings. Moroccan Tagine With Carrots, Potatoes, and Chickpeas 95 mins ...
From tfrecipes.com


SUNDAY SUPPER: CHICKEN TAGINE WITH FENNEL, CHICKPEAS AND ...
Chicken Tagine with Fennel, Chickpeas and Apricots. Serves 4 to 6. Note: Braising is often associated with cooking large, tough cuts of meat. But it's also great for quicker-cooking proteins like ...
From startribune.com


MOROCCAN CHICKPEA AND APRICOT “TAGINE” | STEPH FOOD
Stir in tomatoes, chickpeas, apricots and carrots. Make sure everything is covered in liquid – if not, add in more stock or water to cover. Lid, and put into oven for 1 hour. Stir occasionally, about once every half hour. While tagine is in the oven, prepare the couscous. In a heatproof dish, pour 1 1/2 cups of boiling water over 1 cup of ...
From stephfood.blog.ryerson.ca


BEST CHICKEN TAGINE RECIPE - DEKOSUR.COM
Moroccan Chicken Tagine With Prunes Today’s Chicken Tagine Recipe Today’s recipe is pretty straightforward, and like all tagine recipes, can be made in a tagine, a Dutch oven or a regular saucepan. Heat the butter and olive oil in a Dutch oven over medium-high heat, and brown the chicken on all sides. salt and freshly ground black pepper. Add the chicken back to the pot …
From dekosur.com


CHICKEN AND CHICKPEA TAGINE RECIPE - ALL INFORMATION ABOUT ...
Chicken & chickpea tagine - Food | Drink | Recipes top www.waitrose.com. 1. Heat the oil in a medium saucepan and fry the chicken and onion for 3 minutes to brown. Add the harissa and cook for 1 minute. 2. Stir in the apricots, chickpeas and tomatoes. Fill the tomato can to half way with water and add to the pan, simmer for 10 minutes until the chicken is cooked ... 131 …
From therecipes.info


CHICKEN, DATE & APRICOT TAGINE - NOT QUITE NIGELLA
Brown the chicken skin side down and then put aside on a plate. Add more oil and saute the onion. Add the garlic cloves and a bit of the chicken stock and deglaze the tagine or pot. Step 3 - Place the chicken pieces back in the tagine skin side up and add the remaining stock, dates and apricots. Place the lid on the tagine or pot and bake in ...
From notquitenigella.com


RECIPE: MERGUEZ AND CHICKPEA TAGINE - FOOD NEWS
Recipes / Merguez and potato (1000+) Vegan Lentil and Potato Salad. 1001 views. s all about potatoes, and packed with flavor. Lentil and Potato Salad Beluga lentils are. Tagine of Lamb, Chickpeas and Potatoes; the frozen food store. 621 views. and Potatoes 14oz (400gr) lamb, shoulder or leg, cut into large pieces 2 medium potatoes.
From foodnewsnews.com


CHICKPEA TAGINE WITH CHICKEN AND APRICOTS RECIPE | EAT ...
Chickpea tagine with chicken and apricots from The Minimalist at The New York Times by Mark Bittman. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (2) Reviews (0) dried apricots; chicken thighs; ground coriander; ground cumin ; garlic; fresh ginger; onions; parsley; tomatoes; chicken stock; bulgur; cooked chickpeas; Where’s the full recipe - …
From eatyourbooks.com


COUSCOUS WITH CHICKEN, CHICKPEAS AND APRICOTS . RECIPE
Crecipe.com deliver fine selection of quality Couscous with chicken, chickpeas and apricots . recipes equipped with ratings, reviews and mixing tips. Get one of our Couscous with chicken, chickpeas and apricots . recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 86% Couscous with Chicken, Chickpeas and Apricots Myrecipes.com. 45 …
From crecipe.com


CHICKEN TAGINE WITH CHICKPEAS APRICOTS RECIPES
Chicken Tagine with Apricots, Almonds & Chickpeas Recipes from The Kitchn. See original recipe at: thekitchn.com. kept by ahilsend recipe by The Kitchn. Notes: • Tagine in the Oven: Prepare the tagine as directed, but instead of simmering on the stovetop, transfer the covered cooking pot to a 300° oven. Cooking time may be slightly longer. Finish on the stovetop as …
From tfrecipes.com


SEARCH PAGE - FOOD NETWORK
Chicken and Chickpea Tagine with Apricots and Harissa Sauce. Medium. 1) Preheat the oven to 200C/Gas 6. 2) Heat the rapeseed oil in a large Dutch oven or a tagine pot over high heat. Season the chicken with salt and pepper on both sides and place in the hot pan, skin side down, in batches if needed. Cook until gold . Prep Time. 5 mins. Cook Time. 45 mins. Serves. 4. …
From foodnetwork.co.uk


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