Moroccan Chicken Tajine Food

MOROCCAN CHICKEN TAGINE

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.

MOROCCAN CHICKEN TAGINE RECIPE (AUTHENTIC & EASY)

Steps:

• Prepare your ingredients. Chop the vegetables and press the garlic.
• Place the heat diffuser on your stove and place your Deep pan on top of it. Make sure everything is stable before you start cooking.
• In the pan, add the chopped onion, oil, pressed garlic, spices, chicken drumsticks, and ½ cup of water. Mix until the drumsticks are entirely covered with the sauce.
• Cover your pan and let everything gently boil for 10 minutes on low heat. Stir from time to time.
• Pour 3-4 cups of water or until your chicken is covered with the sauce.
• Cover the cooking pot and let cook on low to medium heat until the drumsticks are almost ready. This might take from 30 to 40 minutes, depending on your chicken drumsticks. Check regularly and add a little of water if sauce evaporates.
• When the chicken is almost done, add the frozen peas, sliced carrots preserved lemons and half the quantity of parsley and coriander. Cover again and let cook until everything is all tender and well cooked. This can take between 20 to 30 minutes. Check regularly and add water whenever needed.
• Once everything is well cooked and if there is a lot of sauce, uncover your pot and let evaporate for a few minutes. The sauce should be thick, not watery.
• To serve your dish, gently position the chicken drumsticks and vegetables in the center of your plate and pour a little of the sauce on top.
• Decorate with marinated olives and some fresh parsley, and coriander.
• Serve hot or tepid, with fresh bread.

MOROCCAN CHICKEN TAGINE

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.

MOROCCAN CHICKEN TAGINE (CROCK POT)

Steps:

• Place chicken in crock pot slow cooker. Combine broth, tomatoes with juice, onions, apricots, garlic, cumin, cinnamon, ginger, coriander, red pepper and cilantro in medium bowl; pour over chicken.
• Cover; cook on low 4 to 5 hours or until chicken i no longer pink in center. Transfer chicken to serving platter; cover to keep warm.
• Combine cornstarch and water in small bowl; mix until smooth. Stir cornstarch mixture and beans into crock pot slow cooker. Cover; cook on High 15 minutes or until thickened. Pour sauce over chicken. Sprinkle with cilantro and toasted almonds. Sever with couscous or rice.

MOROCCAN CHICKEN (TAGINE) - ATK

Steps:

• Combine spices and set aside.
• Mince one of the strips of lemon zest, then on your cutting board, add 1 teaspoon minced garlic and scrape and chop them together to form a paste; set aside.
• Season chicken liberally with salt and pepper.
• Heat oil in a Dutch oven, over medium high heat, brown chicken on all sides until a deep golden color, about 10 minutes; remove and set aside.
• Pour off all but 1 tablespoon of the fat from the Dutch oven; add onion and the remaining 2 strips of lemon zest; cook, stirring occasionally until onions begin to brown at the edges, about 5 to 7 minutes (add a tablespoon of water if the bottom of the pan gets too dark and looks like it will burn).
• Add remaining 4 teaspoons minced garlic, cook until fragrant, 30 seconds.
• Add spices and cook, stirring constantly, 1 minute; stir in broth and honey, scraping bottom of pot to loosen the browned bits.
• Remove skin from chicken; if using both white and dark meat, add the dark meat first and simmer 5 minutes, over medium heat.
• Add carrots and breast meat (if using) on top, along with accumulated juices; cover and simmer, over medium low heat, until internal temperature reaches 160 degrees, 10 to 15 minutes.
• Transfer chicken to a plate or bowl and tent with foil.
• To the pot add olives, increase heat to medium high and cook until slightly thickened, 4 to 6 minutes.
• Return chicken to the pot, add garlic/lemon paste, cilantro, and lemon juice; stir and adjust seasonings with salt and pepper as needed.
• Serve immediately.

MOROCCAN CHICKEN TAGINE

Steps:

• Heat tagine, pan or wok over medium high heat, add almonds and dry fry until golden brown. Remove and set aside.
• Heat oil in same pan, then add garlic and onion and saute over low heat for 5 minutes.
• Chop chicken into 2 cm chunks, add to pan and cook for 10 minutes or so, turning regularly until browned on all sides.
• Meanwhile mix together harissa paste, water, currants, honey, cumin and cinnamon.
• Add mixture to chicken and mix well.
• Add chick peas, tomatoes (cut into sixths or eighths) and olives, if using. Mix well.
• Reduce heat to low, cover and cook.
• Cook for 20 minutes, stirring occasionally.
• Add more water if necessary, or if too wet, remove lid and reduce.
• Serve over couscous (preferably) or rice.
• Top with browned chopped almonds.

CLASSIC MOROCCAN CHICKEN TAGINE

Steps:

• Finely dice the onions and sauté in a large pot with the spice mix, using the olive oil.
• When the onions and spice mix starts to give off a fragrant smell, add in the diced chicken. Fry this off for 2 minutes.
• Add the cans tomato, stock, 1 cup of water, chickpeas and the juice of half a lemon.
• Season with salt and pepper and let this simmer for 15 minutes. If it gets to thick too quickly add in more water.

MOROCCAN CHICKEN TAGINE WITH HONEY AND APRICOTS

Steps:

• In a large pot, melt the margarine.
• Fry the chopped onions until soft, then add the chicken, salt, pepper, turmeric and cinnamon sticks.
• Don't worry, no one will make you eat a cinnamon stick unless you really want to.
• Add enough water to cover the chicken, about two cups.
• Bring to a boil, reduce the heat, and simmer until the chicken is done, adding water if necessary.
• Remove the chicken pieces.
• Add the apricots and simmer for about fifteen minutes.
• Add the ground cinnamon and the honey, stir and cook until the sauce has a honey-like consistency.
• Add more honey if necessary.
• When the sauce is almost ready, saute the almonds in oil.
• Drain most of the oil from the pan, and toast the sesame seeds.
• Return the chicken to the pot and reheat.
• Place the chicken on a serving tray, pour the sauce on top of it and top with the almonds and the sesame seeds.
• Serve with couscous (except on Passover).

MOROCCAN CHICKEN AND DATE TAGINE

Steps:

• Cut the dates in half, discard the stone and then chop into six pieces.
• Slice the chicken into short strips.
• Heat two tablespoons of olive oil in a frying pan and stir in the onion.
• Cook until slippery and soft, then add in the pine kernels and lemon zest, salt and pepper.
• Turn down the heat and cook for about five minutes, before adding in the chicken.
• Cook until the meat is lightly browned.
• Squeeze the juice from half the lemon over the top, stir in the harissa, stock and dates.
• Simmer for 10-15 minutes, stirring occasionally, until the water is reduced by half.
• You should end up with a thick, rusty coloured sauce.
• Meanwhile, prepare the couscous by placing it in a bowl and adding 300ml boiling water, remaining olive oil and salt.
• Cover and leave for 15 minutes, then use a fork to loosen the grains and mix in the butter.
• Serve the chicken mixture over the couscous, garnished with some chopped coriander and a lemon wedge.