LENTIL & CHICKEN TAGINE
This recipe is good even without the chicken. I use my pressure cooker to cut down on the cook time. If you are using a regular pot the time should be doubled.
Provided by FDADELKARIM
Categories One Dish Meal
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Place all the ingredients into the pressure cooker or regular pot.
- Cook for 8 minutes after the pressure cooker begins to hiss. Release the pressure, open the lid & stir. Add more water if needed then cover. Cook for an additional 5 minutes.
- Note: When using a regular pot the cook time should be around 25 minutes.
- In Morocco, this tagine is served with thick bread to scoop up the lentils & chicken.
Nutrition Facts : Calories 644.1, Fat 13.4, SaturatedFat 2.5, Cholesterol 193.9, Sodium 1469.7, Carbohydrate 45.4, Fiber 21.3, Sugar 5.6, Protein 82.4
CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS
This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
- Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
- Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
- Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 29 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 874 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN TAGINE WITH GREEN OLIVES AND PRESERVED LEMON
Steps:
- In a skillet over medium heat, toast the cinnamon, peppercorns, cumin, paprika, red pepper flakes, and cloves until they start to smoke. Remove from the heat and grind in a spice grinder.
- In a bowl large enough to accommodate the chicken, add the oil, spice mix, garlic, ginger, cilantro, bay leaves and saffron. Mix to a paste. Add chicken, rubbing the marinade over all the pieces. Cover and refrigerate for 2 hours or overnight.
- Remove the chicken from the marinade and reserve marinade. Pat chicken dry and season with salt and pepper. In a tagine or large casserole over medium high heat add 2 tablespoons olive oil. Put in chicken pieces and lightly brown on both sides, about 5 minutes. Add onions and cook until just starting to brown, about 3 minutes. Rinse preserved lemon well. Scoop out flesh and discard; cut peel into strips and add to pan. Add reserved marinade, olives, and chicken stock. Cover tightly and cook over medium low heat for 30 to 35 minutes, or until chicken is cooked through. Remove bay leaf and discard. Taste juices and adjust seasoning. Place chicken on a warm platter. Spoon juices with the preserved lemon, olives, and onions over chicken and serve accompanied by Couscous with Apricots.
- Wash lemons well and dry them. Cut 4 lemons into quarters from the top, being careful not to cut all the way through. Pack salt generously into the cuts and place lemon into a sterilized glass pint jar. Continue procedure, packing the lemons into the jar as tightly as possible. Squeeze juice from remaining lemons. Add another 2 tablespoons of salt to the jar and top off with the lemon juice, make sure the lemons are completely covered. Close the jar with a non-metallic lid and set aside in a cool, dark place or the refrigerator for one month. Preserved lemons will keep for 1 year. Refrigerate after opening.
- Yield: about 4 lemons
- Prep Time: 20 minutes
- Cook Time: none
- Inactive Prep Time: 1 month
- Put the couscous in a medium bowl; pour the hot stock over it and stir to combine. Cover and let sit for 10 to 15 minutes. Uncover and fluff with a fork. Add the apricots, scallions, and orange juice; drizzle with olive oil and season with salt and pepper. Toss gently to combine. Garnish with chopped parsley.
- Yield: 4 to 6 servings
- Prep Time: 10 minutes
- Inactive Prep Time: 15 minutes
DANIEL BOULUD'S CHICKEN TAGINE
This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud's sophisticated Mediterranean French restaurant in New York. It is a dish steeped in the flavors of North Africa, but also of France. Chicken serves as the protein, bathed in a blend of North African spices - cinnamon and coriander, turmeric, ginger powder and cardamom - combined with tomatoes, saffron and a little stock. Preserved lemons and olives added at the end provide bite. Tagines are often cooked with root vegetables and dried fruits. Boulud, who famously grew up on a farm, in Lyon, uses cauliflower. ''It is maybe a little more French approach to the tagine,'' he said. Blanching the cauliflower and tomatoes before cooking them may cause some cooks to blanch themselves. But the effort is worth it.
Provided by Sam Sifton
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Combine the spices in a dry sauté pan set over low heat, and toast them gently until they release their fragrance, 2 minutes or so. Transfer to a bowl, and allow to cool.
- Preheat oven to 350. Season the chicken thighs with the salt, pepper and 2 tablespoons of the spice mix, along with 2 tablespoons of the olive oil.
- Bring a large pot of salted water to a boil over high heat, and set a large bowl of ice water to the side. Core the tomatoes, and score an X on their bottoms. Boil the cauliflower florets in the water for 3 minutes, then submerge them in the ice water. Boil the tomatoes for 20 seconds, and chill them in the ice water as well. Remove the cauliflower when it is cold, and pat the florets dry. Peel the skin off the tomatoes, then cut them into quarters lengthwise. Trim away the seeds to make petals.
- Heat the remaining olive oil in a large sauté pan set over medium heat, and sear the chicken in batches, starting skin-side down, until the thighs are browned. Remove the chicken to a large Dutch oven or tagine pot. Remove all but two tablespoons of the fat in pan, then return it to the heat, and brown the cauliflower and add to the chicken.
- Reduce heat below the pan, and add the onion, garlic, ginger and saffron. Cook, stirring, until the onions are translucent, approximately 5 minutes. Add tomato paste and chicken stock, and simmer until reduced by 1/3.
- Pour sauce over the chicken and cauliflower, cover the pot and transfer to oven for 20 minutes. Remove, stir in the tomatoes, preserved lemon and olives, then cover the pot again and cook for an additional 20 minutes or until the chicken is cooked through. Serve the chicken in the pot, garnished with the cilantro leaves, with couscous. Reserve remaining spice mix for the next batch or another use. It keeps well in a sealed container.
Nutrition Facts : @context http, Calories 1036, UnsaturatedFat 52 grams, Carbohydrate 35 grams, Fat 76 grams, Fiber 12 grams, Protein 59 grams, SaturatedFat 18 grams, Sodium 1695 milligrams, Sugar 9 grams, TransFat 0 grams
LENTIL TAGINE
Rich and spicy and healthy and vegetarian and, despite the long list, really easy! Great over couscous and with Chermoulah on the side.
Provided by Chef Kate
Categories Lentil
Time 55m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat a 6 quart Sauce Pot over medium high heat.
- Add in olive oil and coat the pan.
- Add in onions and spices.
- Sweat onions until translucent.
- Add in garlic, ginger and lentils and stir to coat with mixture.
- Add in cold vegetable stock and bring to a boil, reduce heat and simmer for fifteen minutes.
- Add in the sweet potatoes, chopped tomatoes, peppers, and dates.
- Stir into mix and allow to cook for another 25 minutes or until the sweet potatoes are soft.
- If tagine gets too thick, adjust consistency with vegetable stock or cold water.
- Adjust seasoning with salt and pepper. Garnish with fresh parsley (or coriander) and preserved lemon for service.
Nutrition Facts : Calories 472.4, Fat 7.3, SaturatedFat 1.1, Sodium 51.3, Carbohydrate 84.1, Fiber 14.9, Sugar 17.2, Protein 23.5
CHICKEN AND CHICKPEA TAGINE
Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine. Some things to look out for: First, work with dark-meat chicken only and be aware that tagines are on the dry side, so don't add liquid to the sauce unless it is threatening to burn. Home-cooked chickpeas and fresh tomatoes are, of course, preferable to canned varieties, but in this dish the differences are not marked. Do, however, use a vanilla bean, not vanilla extract.
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.
- Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.
CHICKEN AND LENTIL TAGINE
From The Best Recipes in the World by Mark Bittman. I haven't tried this yet - posted for safekeeping.
Provided by Sandyg61
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the oil in a deep skillet or casserole, preferably non-stick with a lid.
- Place over medium-high heat and wait a minute or so, until the oil is hot.
- Add the chicken, skin side down, and brown it well, turning pieces until all sides are browned. 10 to 15minutes.
- Stir in the garlic, onions, tomatoes, turmeric, and some salt and pepper.
- Pour in 1 quart of water, along with the herb bundle and cinnamon sticks.
- Cover, turn heat to low, and simmer for about 20 minutes.
- Add the lentils, cover, and simmer until they're soft, about 25 minutes more. Discard the herbs and cinnamon sticks, season to taste with salt and pepper, and serve.
- (You can prepare the dish up to a day ahead and refrigerate before reheating. You may need to add a little water to thin the sauce a bit.).
Nutrition Facts : Calories 642, Fat 33.6, SaturatedFat 8.5, Cholesterol 129.4, Sodium 137.3, Carbohydrate 38.3, Fiber 16.6, Sugar 5.1, Protein 45.9
CHICKPEA TAGINE WITH CHICKEN AND APRICOTS
Tagines, the slow-cooked, deeply aromatic stews of North Africa, are traditionally made and served in distinctive clay pots, often with lamb, and usually over couscous. This isn't a traditional version: It's fairly quick, and it relies on a heavy-bottomed saucepan rather than a tagine. With chicken thighs, bulgur, chickpeas and dried apricots, it comes together to produce an Americanized version that is a super one-pot dinner, fast enough for a weeknight despite the long ingredient list, and infinitely variable.
Provided by Mark Bittman
Categories dinner, easy, weekday, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put oil in a large, deep pot over medium-high heat. When oil is shimmering, add chicken and brown well on both sides; remove from pan and set aside. Reduce heat to medium, add onion to the pan and cook until soft, about 5 minutes; add garlic, ginger, coriander, cumin, cinnamon, dried apricots and tomato. Cook and stir just long enough to loosen any brown bits from bottom of pan.
- Add chickpeas and 1 cup of stock or bean liquid to the pan and turn heat back to medium-high. When mixture reaches a gentle bubble, return chicken to the pan. Cover pot, turn heat to low and cook, checking occasionally to make sure the mixture is bubbling gently, for about 15 minutes or until tomatoes break down and flavors begin to meld. Stir in bulgur, adding more stock if necessary so that the mixture is covered with about an inch of liquid. Season with salt and pepper.
- Cover and cook until the chicken and bulgur are both done, about 10 to 15 minutes. Taste, adjust the seasonings and serve in bowls garnished with parsley.
Nutrition Facts : @context http, Calories 536, UnsaturatedFat 12 grams, Carbohydrate 49 grams, Fat 18 grams, Fiber 11 grams, Protein 47 grams, SaturatedFat 3 grams, Sodium 1117 milligrams, Sugar 14 grams, TransFat 0 grams
MOROCCAN-STYLE CHICKEN WITH LENTILS
Lesley Waters' rich chicken dish has vibrant North African flavours and goes fantastically with rice or couscous
Provided by Lesley Waters
Categories Dinner, Main course, Supper
Time 2h
Yield Serves 2 adults and 2-3 children
Number Of Ingredients 14
Steps:
- Heat oven to 180C/fan 160C/gas 4. Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander and paprika together, then rub all over the chicken thighs on both sides.
- Heat a large flameproof casserole, add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides. You might need to do this in 2 batches, depending on the size of the casserole. Set the chicken aside. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.
- Stir in the rest of the ingredients, apart from the mint and bring to the boil. Place the chicken thighs on top and pour in any juices. Cover and cook for 1½ hrs, until the meat is tender and the sauce thickened. Can be cooled and frozen at this stage for up to 1 month. Defrost thoroughly in the fridge, then gently warm through. Scatter with fresh mint leaves and serve with couscous or rice.
Nutrition Facts : Calories 461 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 1.45 milligram of sodium
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