MOROCCAN CHICKEN TAGINE WITH CARAMELIZED PEARS
Chicken cooked in a tagine is always meltingly tender. Adding sweet, caramelized pears at the end makes this Moroccan dish irresistible.
Provided by Natalie Titanov
Categories World Cuisine Recipes African North African Moroccan
Time 1h28m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 2 tablespoon olive oil in a skillet over medium heat and cook onions until softened and browned, 8 to 10 minutes. Transfer onions into a tagine. Layer chicken pieces on top of onions.
- Combine turmeric, cumin, ground coriander, and salt in a small bowl; mix well with remaining 5 tablespoons olive oil. Spread spice mixture onto the chicken pieces. Add cinnamon pieces, bay leaves, ginger, and cilantro. Pour in 1/2 cup of water and cover tagine with a lid.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Melt butter in a skillet over low heat while chicken is cooking. Add sliced pears and honey and cook, while stirring, until honey has caramelized.
- Remove tagine from the oven and stir in caramelized pears. Return to the oven and cook for an additional 10 minutes.
Nutrition Facts : Calories 533 calories, Carbohydrate 19.8 g, Cholesterol 109.8 mg, Fat 36 g, Fiber 3.4 g, Protein 32.6 g, SaturatedFat 9.2 g, Sodium 508.7 mg, Sugar 12.9 g
SHEET-PAN ROASTED CHICKEN WITH PEARS AND ARUGULA
In this hearty sheet-pan meal, thick pear wedges and chicken thighs seasoned with earthy, warming spices are roasted until soft and tender. During the last five minutes, crunchy sunflower seeds are scattered on the pan to sizzle in the pan juices, gaining a salty flavor that balances out the sweetness of the pears. A final topping of arugula soaks up any lingering juices and turns this into a full-on meal. Using firm, not-quite-ripe pears prevents them from becoming mushy and falling apart during the cooking process. Swap baby spinach for the arugula and sherry vinegar for the lemon juice, depending on what you have on hand. Serve any leftovers on a bed of fresh arugula, dressed with lemon and olive oil.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 450 degrees with a rack in the center.
- Pat the chicken dry and trim excess fat and skin. Sprinkle all over with 2 teaspoons salt, and season with pepper. In a small bowl, mix together the red-pepper flakes, cumin, coriander, ginger and oil. On a sheet pan, rub the chicken and pears all over with the mixture. Arrange chicken skin-side up and pears skin-side down. Cook until the chicken is cooked through (165 degrees at the thickest part) and the pears are tender, 25 to 30 minutes. During the last 5 minutes, add the sunflower seeds to the pan. If there's a lot of fat when finished cooking, tilt the pan and spoon it off until there's a light coating on the surface of the pan.
- Scatter the arugula on top, and squeeze the juice of 1/2 lemon over the pan. Season with salt and pepper to taste. Top with herbs, if using. Cut the remaining lemon half in quarters and serve.
GINGER PEAR CRISP
Steps:
- Preheat oven to 350 degrees. Toss first six ingredients together in a bowl. Pour into a buttered baking dish. Using a fork combine the remaining six ingredients. Spoon topping across pears. Bake for 30 minutes or until brown and bubbly.
SUNNY'S PEAR AND GINGER MARINADE
Provided by Sunny Anderson
Time 10m
Yield enough for 1 pound of beef, chicken, pork, etc.
Number Of Ingredients 7
Steps:
- Combine the pear juice, soy sauce, honey, ginger, sesame oil and garlic in a small pot over medium heat. And a few grinds more than normal of black pepper. Bring to a boil, then remove from the heat and allow to cool completely. Use as desired.
GINGER PEAR PRESERVES
Make and share this Ginger Pear Preserves recipe from Food.com.
Provided by Diana Adcock
Categories Pears
Time 50m
Yield 7 quarter pints
Number Of Ingredients 4
Steps:
- After you have peeled and chopped the pears you want 5 1/2 cups.
- Using a zester remove green rind from limes; you want 1 T.
- Squeeze the limes to get 1/3 cup.
- Place pears, rind and juice in a large stainless steel or enamel saucepan.
- Stir in ginger root and sugar.
- Bring fruit to a full boil stirring constantly.
- Do this until it reaches the gel stage, around 15 minutes.
- If desired mash the fruit.
- Ladle into sterile hot jars leaving 1/4 inch head space.
- Seal and process 5 minutes at altitudes up to 1000 feet.
Nutrition Facts : Calories 339.2, Fat 0.2, Sodium 1.7, Carbohydrate 88.8, Fiber 4.6, Sugar 79.6, Protein 0.6
GINGER-PEAR SAUCE
Steps:
- Combine the pears, ginger and sugar in a large pot over low heat, stirring frequently until the sugar melts and the pear juices begin to accumulate. Cover and cook, stirring occasionally, until pears are soft, about 45 minutes. Pass the pear mixture through a food mill and place in a clean saucepan. Simmer over medium heat, stirring frequently, until reduced to 8 cups, about 1 hour. Refrigerate in an airtight container.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 25 grams
GINGER-SPICED PEARS
Make and store preserved fruits for a month or so and serve alongside cold meats and cheeses
Provided by Mary Cadogan
Categories Buffet, Condiment
Time 55m
Yield Makes 2kg/4lb 8oz
Number Of Ingredients 7
Steps:
- Put the sugar, vinegar, orange zest and juice, ginger, bay leaves and peppercorns in a large pan. Bring slowly to the boil, stirring constantly to dissolve the sugar, then boil for 5 mins.
- Meanwhile, peel, core and halve or quarter the pears, depending on size. Add the pears to the pan and poach gently for 10-15 mins until they are just tender. Remove with a slotted spoon and pack into warm sterilised Kilner jars with rubber seals (see tip below).
- Boil the vinegar mixture hard to reduce by a third, then pour over the pears, including the spices. The pears need to be completely covered with the liquid. Fit the rubber seal and clamp the jar tightly closed. Reserve any leftover syrup for topping up the jars later, as the pears will absorb the syrup over time. Store for up to 2 months.
Nutrition Facts : Calories 47 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber
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