CHICKEN TAGINE
This chicken tagine recipe melds the ease of one-pot cooking with the sharp, briny, citrusy flavors of authentic Moroccan cooking for a simple winter supper.
Provided by Sabrina Ghayour
Categories Mains
Time 2h15m
Number Of Ingredients 14
Steps:
- Heat a good drizzle olive oil and the butter in a large saucepan set over medium-high heat. Add the chicken thighs and sear until golden brown, 3 to 5 minutes per side. Transfer to a plate.
- Add the onion to the saucepan, reduce the heat to medium, and cook just until softened, 3 to 5 minutes. Then add the garlic, coriander, and ginger and stir well. Return the chicken to the saucepan.
- Meanwhile, grind the saffron with a mortar and pestle (or just crush it really well between your fingertips) and put it in a bowl. Add the boiling water and let it steep for a couple minutes.
- Add the saffron water to the chicken in the pan and season with a generous amount of sea salt and black pepper, to taste. Pour in the chicken stock or broth, cover the pan with a lid, reduce the heat to low, and gently simmer until the chicken meat is tender as can be and literally almost falling off the bones, at least 1 hour and up to 2 hours.
- Add the olives and preserved lemon slices to the pan and stir to combine. Cover and cook for 15 minutes more. Remove the pan from the heat, garnish with the roughly chopped cilantro or parsley, and serve.
MOROCCAN-STYLE CHICKEN WITH LENTILS
Lesley Waters' rich chicken dish has vibrant North African flavours and goes fantastically with rice or couscous
Provided by Lesley Waters
Categories Dinner, Main course, Supper
Time 2h
Yield Serves 2 adults and 2-3 children
Number Of Ingredients 14
Steps:
- Heat oven to 180C/fan 160C/gas 4. Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander and paprika together, then rub all over the chicken thighs on both sides.
- Heat a large flameproof casserole, add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides. You might need to do this in 2 batches, depending on the size of the casserole. Set the chicken aside. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.
- Stir in the rest of the ingredients, apart from the mint and bring to the boil. Place the chicken thighs on top and pour in any juices. Cover and cook for 1½ hrs, until the meat is tender and the sauce thickened. Can be cooled and frozen at this stage for up to 1 month. Defrost thoroughly in the fridge, then gently warm through. Scatter with fresh mint leaves and serve with couscous or rice.
Nutrition Facts : Calories 461 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 1.45 milligram of sodium
TOP 10 MOROCCAN RECIPE COLLECTION
Create a feast to remember with our top 10 Moroccan recipes. From traditional chicken tangine to the classic Moroccan bread.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious Moroccan recipe the whole family will enjoy!
Nutrition Facts :
CHICKEN TAGINE
This quick version of a traditional recipe can be made in about 30 minutes using a beloved kitchen hack: shredded rotisserie chicken! The shredded meat simmers briefly in a flavor-packed base that is rich with garlic and spices, sweetened with dates, and tangy from olives and preserved lemons. The addition of lentils and garbanzo beans makes this a hearty one-pot supper, though you can serve it with rice, couscous, or pita bread.
Provided by Ayesha Curry
Categories Healthy Chicken Recipes
Number Of Ingredients 18
Steps:
- In a medium Dutch oven or heavy-bottomed pot over medium-high heat, heat the olive oil. Add the onion and a pinch of salt and cook, stirring, for 2 minutes. Add the ginger and garlic and cook 1 minute longer, then stir in the turmeric, black pepper, and cinnamon and cook another 30 seconds. Stir in the preserved lemon, dates, and lentils. Pour in the stock and add the salt and saffron. Bring to a boil, then reduce to a simmer and stir in the olives and garbanzo beans. Cover the skillet and cook, stirring occasionally, until the lentils are cooked through, about 25 minutes.
- While the tagine cooks, pull the meat from the chicken, discarding the skin and bones. Shred the meat into bite-size pieces and set aside; you should have about 4 1/2 cups chicken.
- Stir in the chicken and cook until the chicken is warmed through, 5 minutes. Transfer to a serving dish and garnish with the parsley.
Nutrition Facts : Calories 710.3 calories, Carbohydrate 47.1 g, Cholesterol 196.1 mg, Fat 19.9 g, Fiber 10.2 g, Protein 84.4 g, SaturatedFat 3.4 g, Sodium 1082.1 mg, Sugar 25.5 g
NORTH AFRICAN LENTIL-CHICKPEA TAGINE
Morroccan flavours do great things for lentils, butternut squash, and chickpeas. Make extra to freeze.
Categories Dinner
Time 5h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a medium skillet over medium heat, warm oil. Add onion and cook, stirring, until golden, about 8 minutes. Add garlic, ginger, cumin, salt, coriander, and red pepper flakes; cook, stirring, until fragrant, about 1 minute longer. Spoon into a 5- or 6-qt slow cooker.
- Add squash, lentils, and broth to slow cooker, stirring well to combine. Cover and cook until lentils and squash are tender, about 2 hours on High or 4 hours on Low. Stir in chickpeas and tomatoes. Cover and cook 30 minutes on High. Stir in chopped parsley. Ladle evenly into 6 shallow bowls and dollop with yogurt; sprinkle with paprika and peanuts. Garnish with parsley sprigs.
- Per serving: 11/2 cups tagine, 2 tbsp yogurt, and 1 tbsp peanuts
Nutrition Facts : Calories 109 kcal
CHICKEN TAGINE
Recipe is from Cooking Light magazine. There are several recipes for this already posted but I really liked the ingredients in this one. Serve alongside roasted or steamed green beans with slivered almonds.
Provided by Babs in Toyland
Categories Stew
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 5 ingredients in a small bowl, and rub over chicken.
- Place chichen pieces in a 13 X 9-inch baking dish; add the broth and the next 5 ingredients (broth through tomatoes).
- Cover and bake at 400 degrees for 1 hour or until chicken is done.
- Serve the tagine over the couscous, and garnish with cilantro sprigs, if desired.
Nutrition Facts : Calories 295.3, Fat 10.6, SaturatedFat 2.8, Cholesterol 61.5, Sodium 260.8, Carbohydrate 29, Fiber 2.9, Sugar 2.1, Protein 20.5
CHICKEN TAGINE
A relatively easy to prepare dish that adds a twist to your diet. Use a dutch oven if a tagine is unavailable.
Provided by lamarb
Categories Chicken Thigh & Leg
Time 2h20m
Yield 1 serving(s)
Number Of Ingredients 19
Steps:
- Wash the chicken and pat dry. Pour the vinegar into the palm of your hand and rub all over the chicken. Mix the spices with the olive oil. Cover the chicken with the mix, place in a plastic bag, and refrigerate over night.
- Preheat the oven to 325 degrees.
- Oil the bottom of your tagine and brown the chicken on all sides. Add the onions and garlic and sweat to translucence. Add the broth and bring to a boil. Cover and place in the oven for 1 ¾ hours.
- Spread the wheat out on a lipped cookie sheet and spritz liberaly with water and a pinch of salt. Let rest for 1 hour, sprizting frequently, as it swells up. Line a colander with a clean, damp dish towel and place over a simmering pot of water. Don't let the water touch the towel. Scrape the swollen couscous into the towel and fold the towel over. Let it steam for 15 minutes.
- After the 1 ¾ hours add the fruits to the chicken and cook for 15 more minutes.
- Make a paste out of the corn starch. Remove the chicken and fruits and add the paste, stirring until the sauce thickens. Place the chicken back into the sauce to re-heat, if necessary.
- Plate the chicken on a bed of the couscous and flank with the fruits. Pour the sauce on top and serve.
Nutrition Facts : Calories 577.3, Fat 38, SaturatedFat 8.2, Cholesterol 138.6, Sodium 751.2, Carbohydrate 24.9, Fiber 4.1, Sugar 9.8, Protein 34.7
MOROCCAN LENTIL TAGINE
Recipe received from friends while living in Morocco. Great memories and so healthy!
Categories Vegetarian Meals Other Other Vegetarian Meals Vegetarian Vegetarian Vegetarian Meals Dinner Vegetarian Meals Dinner
Yield 4
Number Of Ingredients 12
Steps:
- Mix all ingredients and cook in pressure cooker until beans are tender (about an hour). **Can be vegetarian or vegan if you choose vegetarian bouillon. Serves 4.
Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories
MOROCCAN CHICKEN TAGINE (DUTCH OVEN OR CROCK POT)
Provided by Mahjouba Ezzammoury
Time 1h10m
Number Of Ingredients 19
Steps:
- Preheat oven to 375.
- In a Dutch oven, heat up 2 Tablespoons olive oil. Sauté onions and garlic for a few minutes until soft.
- Layer rest of tagine ingredients (except for herb blend) with parsley and cilantro on top.
- In a 2 cup measuring cup add 1 ½ cups water, 2 Tablespoons olive oil and the dried herbs. Mix well.
- Pour water/herb mixture over tagine ingredients.
- Cover Dutch oven and bake for 1 hour.
- Remove cover and bake for ½ hour more.
- Crockpot version:
- Add all ingredients making sure that chicken is under liquid.
- Cook on high for 5 hours.
Nutrition Facts : Calories 341 kcal, Carbohydrate 18 g, Protein 28 g, Fat 18 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 73 mg, Sodium 751 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 13 g, ServingSize 1 serving
CHICKEN & APRICOT TAGINE
Warm Moroccan spices flavor this low fat, sweet ,and savory chicken dish.
Provided by Zen of Slow Cooking
Number Of Ingredients 11
Steps:
- Slow Cook: 1) Toss the chicken in flour and salt to coat. 2) Heat the oil in a skillet on medium; brown the chicken for 2 minutes; transfer to cooker. 3) Add the onion and garlic to the skillet; cook for 2 minutes ; transfer to cooker with remaining flour. 4) Tuck the Moroccan Tagine spice bag into the chicken mixture and leave to steep. 5) Add the apricots, olives and chicken broth. 6) Cover and cook on LOW: 7 hours or HIGH: 3 hours. 7) Discard spice bag after cooking.
- Pressure Cook: 1) Toss the chicken in flour and salt to coat. 2) Heat the oil on sauté function; brown the chicken for 2 minutes. 3) Add the onion and garlic to the chicken; cook for 2 minutes more and add any remaining flour. 4) Tuck the Moroccan Tagine spice bag into the chicken mixture and leave to steep. 5) Add the apricots, olives and chicken broth. 6) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 15 minutes. 7) Vent with Quick Pressure release. 8) Discard spice bag after cooking.
LENTIL TAGINE
Rich and spicy and healthy and vegetarian and, despite the long list, really easy! Great over couscous and with Chermoulah on the side.
Provided by Chef Kate
Categories Lentil
Time 55m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat a 6 quart Sauce Pot over medium high heat.
- Add in olive oil and coat the pan.
- Add in onions and spices.
- Sweat onions until translucent.
- Add in garlic, ginger and lentils and stir to coat with mixture.
- Add in cold vegetable stock and bring to a boil, reduce heat and simmer for fifteen minutes.
- Add in the sweet potatoes, chopped tomatoes, peppers, and dates.
- Stir into mix and allow to cook for another 25 minutes or until the sweet potatoes are soft.
- If tagine gets too thick, adjust consistency with vegetable stock or cold water.
- Adjust seasoning with salt and pepper. Garnish with fresh parsley (or coriander) and preserved lemon for service.
Nutrition Facts : Calories 472.4, Fat 7.3, SaturatedFat 1.1, Sodium 51.3, Carbohydrate 84.1, Fiber 14.9, Sugar 17.2, Protein 23.5
LENTIL & CHICKEN TAGINE
This recipe is good even without the chicken. I use my pressure cooker to cut down on the cook time. If you are using a regular pot the time should be doubled.
Provided by FDADELKARIM
Categories One Dish Meal
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Place all the ingredients into the pressure cooker or regular pot.
- Cook for 8 minutes after the pressure cooker begins to hiss. Release the pressure, open the lid & stir. Add more water if needed then cover. Cook for an additional 5 minutes.
- Note: When using a regular pot the cook time should be around 25 minutes.
- In Morocco, this tagine is served with thick bread to scoop up the lentils & chicken.
Nutrition Facts : Calories 644.1, Fat 13.4, SaturatedFat 2.5, Cholesterol 193.9, Sodium 1469.7, Carbohydrate 45.4, Fiber 21.3, Sugar 5.6, Protein 82.4
THE ONE-POT CHICKEN AND LENTIL DISH YOU CAN EAT ALL WEEK LONG
This creamy curried chicken and lentil dish is brimming with flavor, and it's even better the next day. Make it on Sunday and eat it for lunches and dinners all week.
Provided by Joanne Lusted
Categories Dinner
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper. In a large saucepan or Dutch oven, heat oil on medium-high. Add chicken and cook, turning occasionally, for 7 to 8 minutes, or until lightly browned and just cooked through. Remove to a plate. To saucepan, add curry powder and garlic and cook, stirring, for about 1 minute, or until fragrant. Add lentils to saucepan and stir to coat. Stir in broth and water; bring to a boil. Reduce heat to medium and cook, stirring occasionally, for about 15 minutes. Return chicken to pan along with any accumulated juices and continue to cook until lentils are tender and most liquid is absorbed, 10 to 15 minutes more. Divide evenly among serving bowls, season to taste with salt and pepper, and garnish each with yogurt and cilantro. (NOTE: If lentils are still not tender after cook time is complete, add ½ cup more water and continue to cook until softened.) Thought this chicken and lentils recipe was easy? Find one-skillet supper recipes here. We independently source all of the products that we feature on cleaneatingmag.com. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.
Nutrition Facts : Calories 389 calories
MOROCCAN CHICKEN AND LENTILS
Categories Chicken Garlic Onion Poultry Appetizer Side Sauté Vinegar Lentil Winter Cinnamon Potluck Parsley Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 12
Steps:
- Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in large bowl.
- Whisk 1 cup olive oil, vinegar, 2 tablespoons cumin, 2 tablespoons chili powder, garlic, and 1 teaspoon salt in large measuring cup. Pour 1 cup dressing over warm lentils and toss. Cool.
- Heat 2 tablespoons olive oil in large skillet over high heat. Add onion; sauté until dark brown and soft, about 5 minutes. Add chicken; sauté 2 minutes. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.
- Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley. (Can be made 2 hours ahead. Let stand at room temperature.)
CHICKEN AND LENTIL TAGINE
A tagine is the name of both a stew and the pot it's served in. A North African specialty, it differs from other stews primarily in its sweet spicing. This one, featuring chicken, is bright yellow and alluring. Serve it with rice, warmed pitas, or crusty bread.
Yield makes 4 servings
Number Of Ingredients 10
Steps:
- Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Place over medium-high heat and wait a minute or so, until the oil is hot. Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes.
- Stir in the garlic, onions, tomatoes, turmeric, and some salt and pepper. Pour in 1 quart water, along with the cilantro bundle and cinnamon sticks. Cover, turn the heat to low, and simmer for about 20 minutes.
- Add the lentils, cover, and simmer until they're soft, about 25 minutes more. Discard the cilantro bundle and cinnamon sticks, season to taste with salt and pepper, and serve. (You can prepare the dish up to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and serving; you may have to add a little water to thin the sauce a bit.)
- In step 3, substitute 1 cup cooked (page 431) or nearly cooked chickpeas for the lentils.
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- Place a large non-stick frying pan on the stove, together with a splash of olive oil. When the pan is hot, place the chicken in the pan and seal for approximately 2 minutes on each side until golden, then remove from the heat.
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