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 VEGETABLE CHICKEN TAGINE
Take a trip to Morocco with this rich, exotic dish. A tagine is a North African slow-cooked stew named after the pot it's cooked in.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a 6-qt. slow cooker, combine the squash, potatoes, onion and garlic. Sprinkle chicken with salt and pepper; place over vegetables. Top with apricots and cranberries., In a small bowl, combine flour and broth until smooth. Stir in the chili sauce, ginger, curry, cinnamon and cumin. Pour over chicken. Cover and cook on low for 7-8 hours or until chicken and vegetables are tender., Stir in garbanzo beans; cover and cook for 30 minutes or until heated through. Serve with couscous if desired.
Nutrition Facts : Calories 473 calories, Fat 10g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 733mg sodium, Carbohydrate 65g carbohydrate (24g sugars, Fiber 12g fiber), Protein 34g protein.
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
MOROCCAN VEGETABLE AND CHICKPEA TAGINE
A North African meal with lots of flavour. Don't boil the Tagine after adding the yoghurt or it may split. Serve with couscous and a crisp salad.
Provided by English_Rose
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Heat 1 tbs of oil in a pan. Add onion, garlic, and spices. Fry over a low to medium heat for five minutes until golden.
- Add the chickpeas, tomatoes and stock. Cook for 20 minutes.
- Stir fry the vegetables in a separate frying pan or wok with remaining oil, then add to the chickpea mixture.
- Bring to the boil, cover and simmer for a further 20 minutes.
- To finish, add half the yogurt, adjust seasoning to taste and serve.
- For the herb yogurt dressing mix the remaining yogurt, chopped parsley and cilantro together.
- Serve with the tagine.
CHICKEN & VEGETABLE TAGINE
I noticed that most of the tagines listed on this site are for chicken with lemon & olives or for chicken with prunes or apricots. I am trying to remedy this by posting a little more variety.
Provided by FDADELKARIM
Categories Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Combine the ingredients for the marinade then add in the spice mixture. Pour over the chicken to coat. Cover with plastic wrap and refrigerate for at least 1 hour (up to 3 hours).
- Warm the chicken broth then add the saffron strands, allow to steep while the chicken is marinading.
- Heat 1 tablespoon olive oil over medium-low heat in a tagine. Saute the onion until golden, about 5 minutes. Pour in the chicken broth and saffron along with the water.
- Place in the chicken and any marinade juices. Season with salt & pepper then cover with the lid. Cook on medium-low heat for 45 minutes.
- Uncover and stir in the olives, zucchini, yellow squash and tomato quarters. Add another 1/2 cup of water if needed.
- Reduce heat to low & recover. Cook until the vegetables are tender and the chicken is falling off the bone, about 45 minutes.
- Heat 2 tablespoons olive oil in a small saucepan over high heat until hot but not smoking. Add the almonds and fry until the skins begin to crackle, about 2 to 3 minutes. Pour the almonds and hot oil over the vegetables and chicken.
- Ladle the chicken, vegetables, & sauce over cooked couscous or rice. Sprinkle with the chopped parsley and serve with the lemon quarters as garnishment.
MOROCCAN TAGINE
A spicy vegetarian hotpot that's as warm and comforting as it is healthy - and gives you your 5-a-day too
Provided by John Torode
Categories Dinner, Main course
Time 2h5m
Number Of Ingredients 16
Steps:
- To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.
- Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.
Nutrition Facts : Calories 393 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 10 grams fiber, Protein 8 grams protein, Sodium 0.12 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
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