MOROCCAN CHICKEN TAGINE
Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. It's company-worthy yet easy to throw together.
Provided by Jennifer Segal
Categories Dinner
Time 1h
Yield 4 to 6
Number Of Ingredients 18
Steps:
- Combine the spices in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside.
- Season both sides of chicken pieces with 2 teaspoons salt and ½ teaspoon pepper. Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke. Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes; using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more. Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard. Pour off and discard all but 1 tablespoon of fat from the pan.
- Reduce the heat to medium. Add the onion and cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water now and then if the pan gets too dark). Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and ¼ teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes.
- Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more.
- Stir in the olives, reserved lemon zest-garlic mixture, cilantro, and 1 tablespoon of the lemon juice; taste the sauce and adjust seasoning with salt, pepper, and more lemon juice, if desired. Serve with couscous.
- Note: Don't fret too much over trimming the chicken thighs. The skin gets removed midway through the cooking process and most of the fat will cook off and get drained. I usually just take kitchen shears and quickly snip off any excess skin or fat. Cracked green olives are olives that have been 'cracked' or split open before curing, allowing the brine or marinade to penetrate. You can find them in your supermarket's olive bar, or substitute any green olive that you like.
- Make-Ahead: After you have completed the step of cooking the carrots, the dish can be refrigerated for up to 2 days. To serve, gently warm on the stove until the chicken is heated through, then proceed to the step where the olives and remaining ingredients are added.
Nutrition Facts : ServingSize 1 chicken thigh, Calories 367, Fat 13 g, Carbohydrate 14 g, Protein 47 g, SaturatedFat 3 g, Sugar 7 g, Fiber 2 g, Sodium 794 mg, Cholesterol 215 mg
MOROCCAN CHICKEN TAGINE POCKETS
I enjoy shredded chicken dishes, Moroccan seasonings and pita sandwiches. The addition of the carrot salad laced with dates and pomegranate seeds lends an extra punch and crunch. Mini flour tortillas can be substituted for pitas. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Appetizers
Time 5h20m
Yield 14 appetizers.
Number Of Ingredients 12
Steps:
- Place chicken in a greased 3- or 4-qt. slow cooker. Combine the salsa, 6 tablespoons pomegranate juice, 1/3 cup dates, honey, Moroccan seasoning and garlic powder; pour over chicken. Cook, covered, on low, until chicken is tender, 5-6 hours., Meanwhile, combine the carrots, mayonnaise, pomegranate seeds and remaining dates. Refrigerate, covered, until serving., Remove chicken from slow cooker; cool slightly. Skim fat from cooking juices. Shred chicken with 2 forks. Return chicken and juices to slow cooker. Stir in remaining pomegranate juice; heat through. Serve in pitas with carrot slaw and, if desired, cilantro.
Nutrition Facts : Calories 164 calories, Fat 6g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 194mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 1g fiber), Protein 11g protein.
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 CHICKEN TAJINE
Steps:
- In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil.
- Rinse the preserved lemons, and remove the pulp. RESERVE the lemon peel for later use.
- Add the lemon pulp to the mixing bowl. Add the chicken. Mix everything together and place in a large plastic bag to marinate overnight in the refrigerator. (Twenty-four hours really gives the chicken the best flavor.)
- In a large Dutch oven or casserole, place the chicken and marinade; add the stems of the parsley and cilantro, the rest of the grated onion, the powdered saffron and 1 1/2 cups water. Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes.
- Remove the cover, stir the chicken and continue to simmer for another 15 minutes or until the chicken is tender.
- Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and begin to reduce.
- Slice the preserved lemon peel into thin slices and add to the sauce along with the olives, parsley and cilantro. Reduce until the sauce is just a little thick. This shouldn't take more than 5 minutes at most.
- Uncover the chicken and remove the skin from the chicken. (It doesn't look pretty and who needs the extra fat.) Pour sauce over chicken and serve.
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
MOROCCAN CHICKEN AND VEGETABLE TAGINE
I created this recipe to use up some veggies I had lying around. As such it is not traditional, but is in the style of a Moroccan tagine.
Provided by Da Huz
Categories Chicken Breast
Time 55m
Yield 6 , 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat the broth in a tagine or in a thick-bottomed pot with a lid.
- Add the spices/herbs and seasonings to the broth and whisk to ensure there are no lumps. You can use a real whisk if you want, but I just use a fork.
- Finely dice the onion and place into the seasoned broth. Simmer, covered.
- Finely dice the chillis and add to the simmering onions. Keep the seeds if you like your food hot, otherwise remove the seeds before dicing.
- While this is simmering, dice the zucchini and yellow squash. Then cut the bell peppers into long strips. Set both aside in a bowl.
- Cut chicken breast in half the long way. Take each half and slice along the short axis so that the slices are not more than 1/4" thick. This is easiest to do if the chicken is partially frozen.
- Add the chicken to the simmering onions and chillis, ensuring that the slices are submerged.
- Add the zucchini, yellow squash, and bell peppers. Do not stir. It's ok if they are not submerged, the steam will cook them.
- Re-cover and simmer 45 minutes. Serve over couscous or rice. Alternatively, remove chicken and veggies, increase heat to "high", and reduce the sauce. Add chicken and veggies back, heat throughout, and serve as a stew.
Nutrition Facts : Calories 132, Fat 4, SaturatedFat 1.1, Cholesterol 15.5, Sodium 672.8, Carbohydrate 16.4, Fiber 5.2, Sugar 7.7, Protein 10.4
INSTANT POT® MOROCCAN CHICKEN TAGINE
Your Instant Pot® replaces the traditional clay or ceramic cone-shaped cooking pot used in Moroccan cuisine (the tagine). The word 'tagine' also refers to the slow-cooked, stew-like dish that is prepared in it. This chicken tagine features the authentic flavors of preserved lemons and olives, with a delicious combination of spices typically used in Moroccan cooking.
Provided by Kim's Cooking Now
Categories World Cuisine Recipes African North African Moroccan
Time 4h10m
Yield 6
Number Of Ingredients 15
Steps:
- Combine garlic, paprika, ginger, turmeric, and saffron in a large bowl. Add chicken pieces and mix until coated with spices. Cover and refrigerate, 3 to 4 hours or overnight.
- Cut preserved lemon into quarters. Remove pulp from the peel and remove seeds from pulp. Mince pulp and set aside. Cut lemon peel into strips and set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and butter in the cooker; add chicken. Cook chicken until browned, about 3 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
- Place onions and lemon pulp into the hot pot and cook, stirring occasionally, until onions have softened, about 5 minutes. Add cinnamon stick, place chicken on top, and scatter olives and lemon peel over the chicken. Pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid carefully, turning it away from you. Transfer contents to a large serving bowl. Sprinkle with parsley and cilantro and serve immediately.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 8.7 g, Cholesterol 75.8 mg, Fat 13.8 g, Fiber 2.4 g, Protein 24.6 g, SaturatedFat 4.2 g, Sodium 2538.4 mg, Sugar 2.3 g
SAFOI'S MOROCCAN CHICKEN TAGINE
This fragrant, hearty stew is traditionally cooked in an earthenware dish on the stove-top, but a slow cooker does the job almost as well.
Provided by Anna Francese Gass
Categories HarperCollins Stew Chicken Carrot Olive Lemon Soy Free Dairy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Winter
Yield 6 servings
Number Of Ingredients 14
Steps:
- Combine the saffron, ginger, salt, pepper, olive oil, and canola oil in a large bowl. Set aside.
- Clean and thoroughly wash the chicken, then cut it into 8 pieces.
- Add the chicken to the bowl with the marinade, massaging the marinade into the chicken.
- Cut the carrots in half and remove their yellow cores.
- Open the tagine and lay the onion on the bottom. Arrange the carrots over the onion.
- Lay the chicken with all of the marinade over the vegetables. Add 1 cup (240 ml) water and cover.
- Cook on very low heat for 1 hour. Check at the 30-minute mark to ensure the bottom is not dry. Add another 1/2 cup (120 ml) water if necessary.
- In the last 5 minutes of cooking, add the olives and the preserved lemon.
- Garnish with parsley to serve.
More about "moroccan chicken tagine pockets food"
THE BEST MOROCCAN CHICKEN TAGINE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 115Calories 424 per servingCategory Dinner, Entree, Lunch
CHICKEN TAGINE RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
SIMPLE CHICKEN TAGINE - MOROCCAN FOOD
From moroccanfood.net
EASY MOROCCAN CHICKEN TAGINE - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
MOROCCAN CHICKEN TAGINE - HEALTHY FOOD GUIDE
From healthyfood.com
MOROCCAN CHICKEN TAGINE POCKETS | RECIPE | CHICKEN TAGINE, …
From pinterest.co.uk
BEST MOROCCAN CHICKEN RECIPE (TUTORIAL) - THE MEDITERRANEAN DISH
From themediterraneandish.com
MOROCCAN CHICKEN TAGINE | DINNER TONIGHT - TEXAS A&M UNIVERSITY
From dinnertonight.tamu.edu
MOROCCAN TAGINE WITH CHICKEN AND DATES BEST RECIPES
From recipesforweb.com
MOROCCAN CHICKEN TAGINE WITH SWEET POTATOES AND RAISINS (SLOW …
From mediterraneanliving.com
MOROCCAN CHICKEN TAGINE ONE POT RECIPE - SIDECHEF
From sidechef.com
MOROCCAN CHICKEN TAGINE RECIPE AND TIPS - HONEST FOOD TALKS
From honestfoodtalks.com
MOROCCAN CHICKEN TAGINE WITH BUTTERNUT SQUASH CHICKPEAS AND …
From fromachefskitchen.com
AUTHENTIC MOROCCAN SIDE DISHES RECIPES – MOROCCANZEST
From moroccanzest.com
MOROCCAN CHICKEN TAGINE - THE LEMON APRON
From thelemonapron.com
MOROCCAN CHICKEN TAGINE WITH SWEET POTATOES (DOES NOT HAVE TO …
From myyellowfarmhouse.com
MOROCCAN CHICKEN TAGINE POCKETS | RECIPE | CHICKEN SLOW COOKER …
From pinterest.com
AN EASY, AUTHENTIC, MOROCCAN CHICKEN TAGINE RECIPE
From compassandfork.com
MOROCCAN CHICKEN TAGINE RECIPE | CHATELAINE
From chatelaine.com
MOROCCAN CHICKEN TAGINE POCKETS | RECIPE | CHICKEN TAGINE, …
From pinterest.com
MOROCCAN CHICKEN TAGINE RECIPE - W/ PRESERVED LEMONS & OLIVES
From cookingtheglobe.com
MOROCCAN CHICKEN TAGINE RECIPE - MK LIBRARY
From mklibrary.com
MOROCCAN CHICKEN TAGINE WITH POTATOES AND OLIVES RECIPE - THE …
From thespruceeats.com
ONE POT MOROCCAN CHICKEN TAGINE - NOT ENOUGH CINNAMON
From notenoughcinnamon.com
10 BEST MOROCCAN CHICKEN VEGETABLE TAGINE RECIPES - YUMMLY
From yummly.com
MOROCCAN CHICKEN TAGINE POCKETS RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
MOROCCAN CHICKEN TAGINE, TRADITIONAL RECIPE | MOROCCANZEST
From moroccanzest.com
MY FAVORITE MOROCCAN CHICKEN TAGINE RECIPE | MYRECIPES
From myrecipes.com
MOROCCAN CHICKEN TAGINE RECIPE | MYRECIPES
From myrecipes.com
TRADITIONAL MOROCCAN CHICKEN TAGINE RECIPE - FIT MEN COOK
From fitmencook.com
MOROCCAN CHICKEN TAGINE SKILLET - TABLE FOR TWO® BY JULIE CHIOU
From tablefortwoblog.com
MOROCCAN CHICKEN TAGINE POCKETS RECIPES
From recipesforweb.com
MOROCCAN CHICKEN TAGINE POCKETS | PUNCHFORK
From punchfork.com
MOROCCAN CHICKEN TAGINE — DIET ASSASSINISTA
From dietassassinista.com
MOROCCAN CHICKEN WITH PEPPERS, LEMONS AND OLIVES
From mediterraneanliving.com
MOROCCAN CHICKEN AND APRICOT TAGINE RECIPE - FOOD NEWS
From foodnewsnews.com
AUTHENTIC MOROCCAN CHICKEN TAGINE RECIPES - ORIGINAL MOROCCAN …
From originalmoroccanfood.com
MOROCCAN CHICKEN TAGINE – I LOVE ARABIC FOOD
From ilovearabicfood.com
MOROCCAN CHICKEN TAGINE RECIPE - ONE OF THE BEST DISHES
From originalmoroccanfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love