PRESSURE-COOKER CHICKPEA TAGINE
While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried, so we came up with this no-fuss dish. It's great alongside grilled fish, or add shredded cooked chicken in the last 10 minutes for a change-of-pace entree. -Raymond Wyatt, West St. Paul, Minnesota
Provided by Taste of Home
Time 35m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Press cancel., Add squash, zucchini, chickpeas, red pepper, onion, apricots, water, harissa and honey. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. Gently stir in tomatoes and mint; heat through. , If desired, top with yogurt and additional mint, olive oil and honey.
Nutrition Facts : Calories 127 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges
PRESSURE COOKER CHICKEN TAGINE WITH BUTTERNUT SQUASH
This warmly spiced stew is inspired by a Moroccan tagine. The word tagine describes both the clay pot traditionally used to cook the dish and the dish itself. This simplified version combines chicken with dates, which mostly disappear into the stew, imparting a honeyed sweetness. Butternut squash wedges steam on top as the chicken cooks, then get stirred in at the end, thickening the sauce. Find a slow-cooker version of this recipe here.
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 1h
Yield 4 to 5 servings
Number Of Ingredients 25
Steps:
- Using the sauté setting, warm the oil in the pot of a 6- to 8-quart pressure cooker. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the fresh ginger and garlic and cook, stirring, until fragrant and softened, about 2 minutes. Add the cinnamon stick, sweet paprika, turmeric, cumin, smoked paprika, ground ginger, cayenne and cloves. Season generously with black pepper. Stir well.
- Add the tomato paste and stir until fully combined, fragrant and brick-red in color, about 1 minute. Add the chicken stock and lemon juice, scraping any browned bits that have collected at the bottom of the pan. Turn off the heat. Add the chicken and the dates and stir to combine. Place the butternut squash wedges on top and season them generously with salt and pepper. Close the lid and cook on high pressure for 16 minutes.
- Let the pressure release naturally for 10 minutes, then release remaining pressure manually. Open the lid, add the parsley and scallions and gently fold everything together. (The butternut squash will fall apart slightly to thicken the sauce.) Taste and add lemon juice and salt, if necessary. Serve with couscous or pita and top with yogurt and toasted almonds, if desired.
Nutrition Facts : @context http, Calories 520, UnsaturatedFat 10 grams, Carbohydrate 62 grams, Fat 14 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 3 grams, Sodium 1301 milligrams, Sugar 33 grams, TransFat 0 grams
INSTANT POT® CHICKEN TAGINE WITH APRICOTS AND CHICKPEAS
In this dish, the Instant Pot® is used to create a dish reminiscent of a slowly braised stew in a traditional clay tagine. It's a sweet-and-savory, highly flavorful combo that will take you back to your Moroccan trip or inspire you to start planning for that Sahara camel-trek. Chicken is cooked until tender with onions, garlic, turmeric, ginger, and cinnamon. Apricots steep in the broth. Serve with rice or couscous and Greek yogurt.
Provided by Diana71
Categories World Cuisine Recipes African North African Moroccan
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Place olive oil in the hot cooker and fry chicken thighs until browned, 2 to 3 minutes per side. Remove chicken from the inner pot and set aside.
- Add onion and garlic to the pot, followed by cinnamon, cumin, turmeric, red pepper flakes, and saffron. Cook and stir until onion is soft, about 5 minutes. Press Cancel to leave Saute mode.
- Place chicken back into the pot on top of onion mixture. Pour in tomatoes and chicken broth. Sprinkle apricots over the top. Season with salt and pepper. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in chickpeas and mint leaves.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 21.6 g, Cholesterol 48.3 mg, Fat 11 g, Fiber 4.1 g, Protein 16.7 g, SaturatedFat 2.6 g, Sodium 516.5 mg, Sugar 7 g
PRESSURE COOKER CHICKPEAS
Provided by Alton Brown
Time 1h10m
Yield 2 pounds cooked chickpeas, about 6 cups
Number Of Ingredients 3
Steps:
- Place the water, chickpeas, and salt in a 7-quart pressure cooker (the water should cover the chickpeas and come to the 1/3 full line). Cover and lock the lid. Bring to pressure over high heat, about 15 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes. Release the pressure by running cold water over the lid for 5 minutes. Open carefully. Drain and serve immediately, or use in desired dish.
SLOW-COOKER CHICKPEA TAGINE
While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried. Resist the urge to stir this dish too much, as it will break down the veggies. Add shredded cooked chicken in the last 10 minutes, or serve with grilled fish. -Raymond Wyatt, West St. Paul, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 4h20m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Place the first 6 ingredients in a 5- or 6-quart slow cooker., In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4-5 hours. Stir in mint. , If desired, top with yogurt, and additional mint, olive oil and honey to serve.
Nutrition Facts : Calories 127 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic exchanges
ELECTRIC PRESSURE COOKER-SWEET POTATO TAGINE
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat dressing in electric pressure cooker using SAUTÉ setting. Add onions, garlic and ginger; cook 2 min., stirring frequently. Add seasonings; cook and stir 30 sec.
- Add potatoes, vegetable broth and 1/4 cup nuts; mix lightly. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 10 min. using HIGH PRESSURE COOK setting.
- Use Quick Pressure Release to carefully vent steam before opening lid. Slowly remove lid. Spoon 1 cup of the potato mixture into medium bowl; mash with fork. Return to ingredients in pressure cooker. Add chickpeas and 1/4 cup cilantro; mix well. Spoon into serving dish.
- Top with sour cream, remaining nuts and remaining cilantro.
Nutrition Facts : Calories 340, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 9 g
GINGER CHICKEN WITH CHICKPEAS (MOROCCAN TAGINE)
I found this recipe in Paula Wolfert's cookbook. After playing around with it a little, I came up with this version. Even if you don't love chickpeas this recipe is worth trying. Add an extra hour to the cook time if you are not using a pressure cooker.
Provided by FDADELKARIM
Categories Chicken
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Cover dried chick-peas with water & soak overnight. You can do this in advance & then freeze the chick-peas. When ready to use take out of the freezer & thaw.
- Blend salt, ginger, pepper, garlic, oil, & lemon juice in a bowl. Take a skewer (preferably) or sharp knife & poke several holes into the chicken. Then dip the chicken into the mixture so that all sides are covered. Place chicken into a glass & cover with the remaining mixture. Let it marinate for at least 2 hours.
- Drain the soaked chick-peas or thaw the ones already prepared. Place chick-peas, 1/2 tsp salt, & fresh water into a sauce pan or pressure cooker & cover with lid. If using a pan, cook chick-peas for 45 minutes. If using a pressure cooker, cook for 15 minutes (after it starts to hiss).
- Drain chick-peas & submerge in a bowl of cold water. Gently rub the chick-peas to remove their skins. Immediately remove skinned peas from the water & place into another bowl.
- Place 3 cups of water, chicken & any juices in the bowl into the large pot or pressure cooker. Add salt, turmeric, ginger, parsley, 2 cloves garlic, cinnamon stick, & butter. If using a pot bring to boil, reduce heat, cover, & simmer for 1 hour, turning the chicken frequently in the sauce. If using a pressure cooker, cover & cook for 8 minutes (after it starts to hiss).
- Remove chicken, place back in the glass bowl & cover to stay warm. Add onions & cooked chick-peas to the pot. Bring to a rolling boil & cook until the onions are very tender & the sauce has reduced to about 2 cups. Mix cornstarch & a little water to make a thin paste, add to sauce to thicken. After the sauce has thicken some return chicken back into the pot to reheat.
- To serve, place chicken into a deep dish & cover with sauce.
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