North African Chicken Tagine Food

NORTH AFRICAN QUICK TAGINE-STYLE CHICKEN

Steps:

• Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, in a slow stream, and add smashed garlic. Season the chicken with seasoning blend. Scatter chicken around the pan in an even layer. Cook chicken pieces 2 minutes on each side to brown, then add the onions, prunes, raisins and stock. Mix spices in a small dish and scatter over the pot. Cover and reduce to moderate heat. Cook 7 or 8 minutes, remove the lid and stir.
• To prepare the couscous, bring chicken stock to a boil. Add couscous, extra-virgin olive oil and scallions and remove the couscous from the stove immediately. Cover and let stand 5 minutes. Fluff the couscous with a fork.
• Uncover chicken and cook another 2 to 3 minutes to thicken slightly. Adjust the seasoning, to taste, and serve chicken on a bed of couscous. Garnish with chopped cilantro and scallions. Serve with chutney.

NORTH AFRICAN CHICKEN TAGINE

Steps:

• Heat oven to 180C/160C/gas 4. Cut each chicken breast in half, then season all the chicken. Heat the oil in a mediumsize ovenproof casserole dish. Add the chicken, skin-side down, and brown well all over - you can do it in batches. Remove from the pan and set aside.
• Lower heat slightly, add the shallots to the pan and cook until golden brown all over. Add the garlic and grated ginger and cook for 30 secs before adding all the spices and cooking for 1 min more.
• Throw the butternut squash into the pan and stir to coat in the spices. Arrange the chicken, skin side uppermost, on top of the shallots and squash. Pour over the stock and drizzle in the honey. Bring to a gentle simmer, then transfer to the oven to bake for 40 mins until tender. Scatter with the coriander and serve with couscous and a bowl of harissa, if you like.

MOROCCAN TAGINE RECIPE

Steps:

• Heat olive oil in your Moroccan tagine pot. Add diced onions to the pot and sauté for about five minutes till it turns translucent.
• Next, add grated ginger and minced garlic to the pot and sauté for another two minutes. Once the mixture starts giving aromatic flavor, add diced chicken breast and stir the mixture for about one minute to let the extra water from chicken evaporate.
• Next, it is time to add your spice mix to the pot. Sprinkle coriander, cinnamon, cumin, and turmeric powder and stir to combine. sauté the mixture until the chicken cubes are no longer pink.
• Once all the ingredients are perfectly combined into the chicken, it is time to add almonds, raisins, honey, harissa, chickpeas and 1 cup water to the pot. Stir well to combine all the ingredients. Reduce the heat and stir for a minute before covering the pot to simmer it for 10 minutes.
• When it forms a partially thick gravy or stew, it is time to add the butternut squash to the mixture. Stir the mixture properly to combine the ingredients, and return to simmer.
• Cover the pot with a lid and let it simmer for another 25 minutes, or until the butternut squash turns fork-tender.
• Remove it from heat and garnish with dried apricots and slivered almonds. You can also use freshly chopped coriander leaves for garnish.
• The dish is best served with couscous. To prepare couscous, take a saucepan, add two cups of water and bring to a boil.
• Once the water is boiled, add bouillon cubes and butter and stir until the ingredients are dissolved. Make sure that the water is still boiling.
• Next, to the mixture, add the couscous and stir properly. Turn off the heat and cover the saucepan with a lid. Let it sit there for 10-15 minutes. Your couscous is ready. Fluff it with a fork and serve with your chicken tagine.

NORTH AFRICAN CHICKEN

Steps:

• Combine Seasoning Mix, Lemon Juice, Olive Oil and garlic, mixing well.
• Marinate the the chicken for two hours, refrigerated.
• Grill chicken 20 minutes or until juices run clear, basting with marinade.

NORTH AFRICAN CHICKEN AND COUSCOUS

Steps:

• In a large sauce pan, add olive oil and saute onions until caramelized on low heat for about 8-10 minutes stirring frequently.
• Add cumin and sugar and cook for an additional 1-2 minutes stirring on low. (Do not let sugar burn).
• Cut chicken pieces into bite sized pieces.
• Add stock, chickpeas, raisins, saffron, cinnamon, chicken and bring to a light boil, then cover, reduce to simmer and cook for 30 minutes stirring frequently.
• Meanwhile, pre-heat the oven at 350 degrees F. Line a jelly roll pan with baking parchment paper, toast the almonds with the clarified butter drizzled over them for about 10-15 minutes in a 350 degree F oven and set aside.
• Stir couscous into boiling water, remove from heat and cover tightly, let stand for 8 minutes.
• Uncover and fluff with a fork.
• Serve with couscous on bottom, then chicken mixture and top with toasted almonds.
• Enjoy!