NORTH AFRICAN CHICKEN TAGINE
This easy and freezable chicken tagine is sure to be a family favourite. It's rich, full of depth of flavour and ideal for feeding a hungry crowd
Provided by Good Food team
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 630 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 58 grams protein, Sodium 0.86 milligram of sodium
CHICKEN AND CHICKPEA TAGINE WITH VANILLA
This tagine is similar to the preceding Chicken and Lentil Tagine but, with the addition of dates and vanilla, far more exotic. My version of this tagine may not compare with those that begin with toasting and grinding spices and peeling grapes, but it's easily executed (especially since the chicken is not browned first, which spares the cook a fair amount of time and energy) and, I think, quite divine. Some things to look out for: First, work with dark meat chicken only. In Morocco, the breast might be propped up out of the way so it almost steams and remains moist, but this is impractical without a special pot (also called a tagine). Be aware that tagines are on the dry side, so don't add liquid to the sauce unless it's threatening to burn. Home-cooked chickpeas and fresh tomatoes are, of course, preferable to the canned varieties, but in this dish the differences are not marked. Do, however, use a vanilla bean. If all you have is vanilla extract, omit the vanilla entirely.
Yield makes 4 servings
Number Of Ingredients 18
Steps:
- Put the oil and butter in a large skillet or flameproof casserole with a lid and place over medium high heat. When the butter melts, add the onion and cook, stirring occasionally, until it softens, 5 to 10 minutes (do not let it brown). Add the garlic, a large pinch of salt, and the spices and cook, stirring, for about 30 seconds. Add the tomatoes, chickpeas, raisins, and vanilla and bring to a boil, stirring (if the mixture is very dry, add about 1/2 cup water). Taste and add salt as necessary.
- Sprinkle the chicken pieces with salt and nestle them into the sauce. Cover and, 5 minutes later, adjust the heat so the mixture simmers steadily but not violently. Cook until the chicken is very tender, 45 to 60 minutes. Taste and adjust the seasoning, then garnish and serve.
SPICY CHICKPEA TAGINE
This tagine is a deliciously spicy meal that is my go-to dinner for guests, because everyone loves it and it's vegan! I usually pair it with some cumin roasted cauliflower.
Provided by Heather
Categories World Cuisine Recipes African North African Moroccan
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.
- Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.
- Serve tagine with lemon wedges and cilantro.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 67.2 g, Fat 6.3 g, Fiber 13.9 g, Protein 12.3 g, SaturatedFat 0.8 g, Sodium 785.8 mg, Sugar 9.4 g
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5/5 (6)Total Time 55 minsServings 4
- In the base of a tagine or in a large cast iron skillet/Dutch oven with a lid, sauté the onions and garlic in the olive oil over medium-low heat for several minutes.
- Add the salt, ginger, turmeric, cinnamon, black pepper, cayenne pepper, ras el hanout, parsley or cilantro, carrots, and the water.
- Bring to a simmer over medium-low heat, then continue cooking, covered, until the carrots are nearly cooked to desired tenderness. In a skillet, this will take up to 25 min. In a tagine, this will take a bit longer to cook until tender.
CHICKPEA TAGINE RECIPE - CHRISTINE MANFIELD - FOOD & WINE
From foodandwine.com
5/5 (279)Total Time 1 hr 40 mins
- In a saucepan, cover the chickpeas with 2 inches of water and bring to a boil. Reduce the heat to low and simmer until tender, 45 minutes. Drain.
- In a deep skillet, cook the onion and garlic in the butter and oil over moderate heat until golden, 8 minutes. Add the cumin, cinnamon stick and crushed red pepper and cook for 2 minutes. Add the saffron water, chickpeas, squash, potatoes, tomatoes, the quart of water and a large pinch of salt; bring to a boil, then simmer until the squash and potatoes are tender, 30 minutes.
- Add the zucchini and the preserved lemon; simmer until the zucchini is tender, 5 minutes. Discard the cinnamon stick. Season the tagine with salt and pepper and stir in the cilantro. Serve in bowls with yogurt and harissa.
NORTH AFRICAN LENTIL-CHICKPEA TAGINE | RECIPES | WW USA
From weightwatchers.com
Cuisine AfricanCategory DinnerServings 6Total Time 3 hrs 5 mins
- Heat oil in medium skillet over medium heat. Add onion and cook, stirring, until golden, about 8 minutes. Add garlic, ginger, cumin, salt, coriander, and pepper flakes; cook, stirring, until fragrant, about 1 minute longer. Spoon into 5- or 6-quart slow cooker.
- Add squash, lentils, and broth to onion mixture, 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. Garnish with parsley sprigs.
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