GINGER CHICKEN WITH CHICKPEAS (MOROCCAN TAGINE)
I found this recipe in Paula Wolfert's cookbook. After playing around with it a little, I came up with this version. Even if you don't love chickpeas this recipe is worth trying. Add an extra hour to the cook time if you are not using a pressure cooker.
Provided by FDADELKARIM
Categories Chicken
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Cover dried chick-peas with water & soak overnight. You can do this in advance & then freeze the chick-peas. When ready to use take out of the freezer & thaw.
- Blend salt, ginger, pepper, garlic, oil, & lemon juice in a bowl. Take a skewer (preferably) or sharp knife & poke several holes into the chicken. Then dip the chicken into the mixture so that all sides are covered. Place chicken into a glass & cover with the remaining mixture. Let it marinate for at least 2 hours.
- Drain the soaked chick-peas or thaw the ones already prepared. Place chick-peas, 1/2 tsp salt, & fresh water into a sauce pan or pressure cooker & cover with lid. If using a pan, cook chick-peas for 45 minutes. If using a pressure cooker, cook for 15 minutes (after it starts to hiss).
- Drain chick-peas & submerge in a bowl of cold water. Gently rub the chick-peas to remove their skins. Immediately remove skinned peas from the water & place into another bowl.
- Place 3 cups of water, chicken & any juices in the bowl into the large pot or pressure cooker. Add salt, turmeric, ginger, parsley, 2 cloves garlic, cinnamon stick, & butter. If using a pot bring to boil, reduce heat, cover, & simmer for 1 hour, turning the chicken frequently in the sauce. If using a pressure cooker, cover & cook for 8 minutes (after it starts to hiss).
- Remove chicken, place back in the glass bowl & cover to stay warm. Add onions & cooked chick-peas to the pot. Bring to a rolling boil & cook until the onions are very tender & the sauce has reduced to about 2 cups. Mix cornstarch & a little water to make a thin paste, add to sauce to thicken. After the sauce has thicken some return chicken back into the pot to reheat.
- To serve, place chicken into a deep dish & cover with sauce.
MOROCCAN CHICKEN TAGINE
This is from Cooking Light and is a bit different then the other Chicken tagines posted Note: Store remaining cumin mixture in an airtight container for up to 6 months
Provided by wicked cook 46
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place cumin seeds, coriander seeds and the whole allspice in a spice or coffee grinder; process until finely ground. Combine cumin mixture, nutmeg, ginger, red pepper, and cinnamon; set aside.
- Heat oil in a Dutch oven over medium heat. Add onion and salt; cover and cook 10 minutes. Add 1 teaspoon cumin mixture, sugar, and black pepper; cover and cook 15 minutes.
- Preheat oven to 375°.
- Add broth, and cook, uncovered, 30 minutes. Add raisins, chicken, and chickpeas; cover and bake chicken mixture at 375° for 30 minutes. Serve with couscous.
Nutrition Facts : Calories 769.4, Fat 14.5, SaturatedFat 3.6, Cholesterol 188.4, Sodium 859.8, Carbohydrate 100.4, Fiber 13.3, Sugar 17.9, Protein 61
CHICKEN AND MERGUEZ TAGINE
Steps:
- For the spice mix: In a small bowl, add the cumin, paprika, turmeric, coriander, ginger, cayenne and cinnamon. Stir to combine and set aside.
- For the tagine: Sprinkle the chicken with salt and pepper and set aside. Heat 2 tablespoons olive oil in a large nonstick saute pan over medium-high heat until hot, then add the chicken, skin-side down, and sear until browned on both sides, 5 to 7 minutes per side.
- Meanwhile, place a large, family-sized cast-iron tagine on a low heat and add the remaining 2 tablespoons olive oil plus the spice mix. Cook until the spices have bloomed and the oil is hot, 2 to 3 minutes, then add the carrots and onions and allow them to slightly soften, about 3 minutes. Add the chickpeas, sausage, garlic and seared chicken. Carefully add the chicken stock and bring to a boil. Nestle in the olives and preserved lemon, then lower the heat and cover the tagine. Continue cooking over low heat for about 1 hour. Add more chicken broth slowly if needed (see Cook's Note).
- For the couscous: Meanwhile, in a large metal bowl add the couscous, raisins, olive oil, turmeric and salt and mix together.
- Bring the broth to a boil, then add to the couscous until it is covered and the liquid is a little more than 1/2 inch above the couscous. Cover with plastic wrap and let sit until the liquid is absorbed, preferably in a warm part of the kitchen, 10 to 15 minutes.
- Pour the couscous onto a very large platter. Remove the chicken from the tagine to a work surface. Pour the vegetables from the tagine around the couscous. Put the chicken on top of the vegetables and garnish the whole platter with the toasted almonds and parsley.
EASY CHICKEN & CHICKPEA TAGINE
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
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
MOROCCAN CHICKEN & CHICKPEA TAGINE
Make and share this Moroccan Chicken & Chickpea Tagine recipe from Food.com.
Provided by FDADELKARIM
Categories Chicken Breast
Time 1h25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a tagine over medium-low heat. Add in the onion, parsley, cilantro, & chicken then sprinkle with 1 tsp of ras el hanout.
- Cook until the chicken has begun to turn golden on both sides. Add in the lemon, chickpeas, broth, & remaining spices.
- Cover & continue to cook on low for 1 hour. The tagine is done once the chicken is tender.
Nutrition Facts : Calories 326.3, Fat 8.9, SaturatedFat 1.4, Cholesterol 50.4, Sodium 891, Carbohydrate 34.5, Fiber 6.7, Sugar 1.2, Protein 26.5
CHICKEN AND CHICKPEA TAGINE
Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine. Some things to look out for: First, work with dark-meat chicken only and be aware that tagines are on the dry side, so don't add liquid to the sauce unless it is threatening to burn. Home-cooked chickpeas and fresh tomatoes are, of course, preferable to canned varieties, but in this dish the differences are not marked. Do, however, use a vanilla bean, not vanilla extract.
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h
Yield 4 servings
Number Of Ingredients 18
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.
MOROCCAN CHICKEN TAGINE
Sweet and savory stewed chicken with dried fruits and exotic spices. Serve this on top of couscous and top with toasted almonds and fresh cilantro. Children love the familiarity of the 'sweet' spices and dried fruits.
Provided by Chef Kelly
Categories World Cuisine Recipes African North African Moroccan
Time 2h6m
Yield 6
Number Of Ingredients 18
Steps:
- Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set the remaining aside for another use.
- Bring a small pot of water to a boil; add apricots and raisins. Cook until fruit is soft, about 5 minutes. Drain, reserving 1/2 cup of cooking water.
- Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Coat chicken with the 1/2 cup spice mix and place in the hot oil; cook until golden brown and releases easily from the skillet, 3 to 4 minutes per side.
- Mix onion and garlic into skillet with chicken; cook and stir until fragrant, 2 to 3 minutes. Add apricots, raisins, reserved 1/2 cup water from fruit, chicken broth, and honey; reduce heat to low and cover. Cook until chicken is very tender, 1 1/2 to 2 hours.
- Serve chicken garnished with cilantro and almonds.
Nutrition Facts : Calories 370.8 calories, Carbohydrate 35.8 g, Cholesterol 43.5 mg, Fat 20.4 g, Fiber 6.7 g, Protein 15.4 g, SaturatedFat 3.7 g, Sodium 1375.1 mg, Sugar 22.3 g
MOROCCAN TAGINE
This lightly sweet stew is from North Africa and was adapted from a gourmet and international recipe website. It also will be included in the Zaar World Tour 2005 swap, africa.
Provided by lauralie41
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet over medium flame, heat oil. Add onion and garlic; cook for 3 minutes, stirring occasionally.
- Add carrots, bell pepper, spices and 1/2 cup of water and cook for 5 minutes, stirring occasionally.
- Add remaining ingredients, cover skillet and simmer over medium-low heat for approximately 30 minutes or until vegetables are tender.
- Stir mixture occasionally while cooking.
- Serve this stew over couscous, rice or cooked grains.
Nutrition Facts : Calories 303, Fat 4.3, SaturatedFat 0.6, Sodium 518.9, Carbohydrate 61.8, Fiber 13.6, Sugar 19.9, Protein 9.4
CHICKEN TAGINE WITH CHICKPEAS AND MINT
Categories Chicken Poultry Dinner Mint Spice Green Bean Chickpea Carrot Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes. Add paprika and next 5 ingredients; stir 1 minute. Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
- Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.
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