CHICKEN TAGINE WITH OLIVES AND APRICOTS
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Sprinkle the chicken all over with 2 teaspoons salt. Refrigerate, uncovered, at least 30 minutes or up to 8 hours.
- Meanwhile, thinly slice 1 lemon; spread out the slices and sprinkle generously with salt on both sides. Stack the slices on a plate and let stand at room temperature, at least 20 minutes and up to 3 hours.
- Pat the chicken dry. Heat a large Dutch oven over medium-high heat and add 3 tablespoons olive oil. When the oil shimmers, add half of the chicken, skin-side down; cover and cook until the skin is golden brown, 5 to 7 minutes. Transfer to a platter. Repeat with the remaining chicken. Discard the excess oil.
- Add the butter, onion, garlic, ginger, coriander, paprika, cumin, cinnamon, cayenne, saffron and 1/2 teaspoon black pepper to the pot. Cook over medium heat, stirring, until the onion softens, about 5 minutes; stir in the cilantro and parsley. Push the onion mixture to one side, then add the chicken to the pot, skin-side up. Spoon some of the onion mixture over the chicken and add 2 cups water. Bring to a boil, then reduce the heat to low; cover and gently simmer, 30 minutes.
- Meanwhile, combine the apricots, 1 cup water and the honey in a medium saucepan over medium heat; cover and cook until the apricots are plump, about 15 minutes. Uncover and cook until the liquid is syrupy, about 15 more minutes; set aside. Cook the almonds in the remaining 1 tablespoon olive oil in a skillet over medium heat, stirring occasionally, until golden brown. Set aside on paper towels.
- Chop the salted lemon slices into small pieces; add to the pot with the chicken along with the olives and the juice of the remaining lemon. Cover and continue cooking until the chicken is tender, about 20 more minutes. Arrange the chicken on a platter. Top with the olive sauce, apricot mixture and almonds. Serve with couscous.
CHICKEN STEW WITH GREEN OLIVES AND APRICOTS
We used cracked Provencal olives in this Moroccan-style dish.
Provided by Martha Stewart
Categories Chicken Recipes
Number Of Ingredients 17
Steps:
- Heat oil over medium heat in a large, heavy casserole. Add garlic and cook until golden. Meanwhile, combine coriander, salt, and pepper. Rub chicken pieces with half the spice mixture and add to casserole in one layer, skin side down. Cook until well browned, about 10 minutes. Brown other side, then transfer with garlic to a plate.
- Drain most of the fat from casserole. Add onions, tomato paste, saffron, ginger, and a pinch of remaining spice mixture; stir well. Cook over a low flame, stirring often, until onions are soft and translucent, 15 to 20 minutes.
- Heat oven to 350 degrees. Add wine and brown sugar to casserole and bring to a boil, stirring well. Add olives and apricots. Return chicken and garlic to casserole. Cut lemons into 1/4-inch-thick slices and arrange on top. Cover and bake for 45 minutes.
- Cook bulgur according to package directions; keep warm until ready to serve.
- Remove casserole from oven. Discard lemon slices. Remove chicken pieces. Reduce sauce over high heat until thick, about 15 minutes. Adjust seasonings, using remaining spice mixture. Return chicken to sauce and heat through. Stir in cilantro; serve stew with bulgur.
BRAISED CHICKEN WITH APRICOTS, GREEN OLIVES, AND HERBED COUSCOUS
Steps:
- Preheat the oven to 375°F.
- Spread the flour in a large shallow plate. Season the chicken liberally with salt and pepper. Dredge the chicken lightly in the flour to coat all sides, tapping off the excess. Put a Dutch oven or large ovenproof pot over high heat and coat with the oil. When the oil is shimmering, add 5 pieces of chicken and brown them for 4 to 6 minutes on each side, without moving them around too much so you get a good sear. Transfer the chicken to a platter and repeat with the remaining thighs.
- To the drippings in the pot, add the carrots, onion, and celery. Cook, stirring, for about 5 minutes, or until the vegetables soften and begin to get some color. Add 2 teaspoons salt, 1 teaspoon pepper, the cinnamon, apricots, olives, and stock. Nestle the chicken in the pot so the thighs are covered with apricots, olives, and stock. Pour any drippings collected from the platter into the pot. Bring the stew to a boil, then cover and transfer to the oven. Bake for 1 hour, or until your kitchen smells amazing.
- Combine the orange juice, 1/2 cup water, and 1 tablespoon salt in a small pot over high heat and bring to a boil. Remove from the heat, stir in the couscous, and quickly cover to keep in the heat. Let stand for 10 minutes, until the couscous is soft.
- Combine the scallions, cilantro, and mint in a small bowl.
- Remove the chicken from the oven and gently stir in the butter until completely melted.
- To serve, put the couscous in a serving bowl and fluff with a fork. Fold in half of the scallion mixture. Sprinkle the remaining scallion mixture over the braised chicken, and serve it right out of the pot.
CHICKEN WITH APRICOTS
Chicken with dried apricots is hardly a new idea, but I had issues with its most common interpretations. For one thing, they were almost always cloying; the routine addition of cinnamon and cloves does nothing to offset the apricots' sweetness and makes the dish taste more like dessert than dinner. For another, they were usually stewed rather than braised, turning the chicken skin sodden. I brown the chicken in a nonstick skillet with no fat, and that works well. A tablespoon or two of butter, stirred in at the end, will make the sauce richer. Or you can render some bacon, remove it, and brown the chicken in the bacon fat, then crumble the bacon and stir it in at the end of cooking. Finally, any dried fruit can be used, or a combination; with the short cooking time, even prunes will remain intact. But be aware that fruit dried with sulfur (the common method) becomes tender much faster than fruit dried organically, which needs a couple of hours of soaking before cooking.
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.
- Turn the heat to medium high under a 12-inch nonstick skillet, and add chicken pieces, skin side down. Cook, rotating but not turning pieces so they brown evenly. When they are nicely browned - take your time - turn them so they are skin side up. Make a little space to add the onion, and cook, stirring the onion occasionally until it has softened a bit, a minute or two.
- Add apricot mixture and bring to a boil; cook for a minute, then turn heat to low and cover. Cook until chicken is done, 15 to 20 minutes. Uncover, raise heat and season chicken well with salt and pepper. Boil away any excess liquid; sauce should not be too watery. Serve with white rice or any other cooked grain, or bread.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 35 grams, Fiber 3 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 777 milligrams, Sugar 19 grams, TransFat 0 grams
ROAST CHICKEN WITH APRICOTS AND OLIVES
This festive dish is a fairly easy main course for the Seder meal - or anytime. Marinating overnight leaves very little work on the day of serving, but two hours is enough to infuse the chicken with tangy citrus and the sumac. Dried apricots, already more tart than sweet, are marinated along with the chicken and become almost savory in the oven. Using pitted Castelvetrano olives will save you a lot of elbow grease, and their meaty texture and mild flavor are perfect here. After roasting together, everything goes under the broiler to deeply brown and thicken the cooking juices into a tasty sauce.
Provided by Susan Spungen
Categories dinner, poultry, main course
Time 3h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Slash each piece of chicken through the skin a few times, about 1 inch deep. Season with the salt and pepper and place in a large bowl or large resealable plastic bag. Whisk lemon juice, orange juice, honey, garlic, thyme, sumac and 3 tablespoons olive oil in a bowl to combine. Add lemon slices, apricots, olives and olive brine. Pour the marinade over the chicken and cover tightly or remove as much air as possible before sealing it. Set on a small sheet pan and refrigerate for at least 2 hours and up to 24 hours, turning the bag from time to time.
- Position a rack 8 inches from the broiler heat source. Place an oven rack in the lower third of the oven and heat oven to 450 degrees. Toss shallots with remaining tablespoon oil and spread out on a large sheet pan, cut sides down. Place on the lower rack and cook, turning once, until starting to turn golden, 10 to 12 minutes.
- Remove the pan from the oven and use your hands and a slotted spoon to scoop the chicken, apricots, lemon slices and olives onto the pan, reserving the marinade. Arrange in an even layer with the chicken skin side up and return to the oven. Cook for 15 minutes, baste the chicken with the drippings, and cook until chicken juices run clear, about 10 minutes longer. Remove the pan from the oven. Heat the broiler to high.
- Pour the reserved marinade and wine over the chicken, and broil until the chicken is browned and the liquid is thickened, 3 to 5 minutes. If the apricots start to get too dark, turn them over in the sauce. Transfer to a platter. If you used chicken breasts, cut them in half. Pour the sauce over everything or serve it on the side.
CHICKEN & OLIVE CASSEROLE
A simple midweek chicken stew with rich tomato, olive and caper sauce. Serve with rice or bread
Provided by Angela Boggiano
Categories Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan or flameproof casserole dish on a medium heat, add the onion and cook for a few mins. Add the garlic and cook for 1 min more. Remove the onion and garlic from the pan and set aside on a plate.
- Turn up the heat, add the chicken and cook for a few mins each side until golden.
- Return the onion and garlic to the pan with the remaining ingredients. Cover and cook for 20 mins until the chicken is cooked through, juicy and tender, and the sauce is rich and thickened. Serve with rice.
Nutrition Facts : Calories 373 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium
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BRAISED CHICKEN THIGHS WITH APRICOTS AND GREEN OLIVES …
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4/5 (2)Total Time 1 hrAuthor Molly Stevens
- Heat oil in a deep 10 1/4-inch to 12-inch heavy-bottomed skillet over medium-high until hot and fragrant. Pat chicken dry. Season skin side of chicken evenly with 1 teaspoon salt, and place chicken, skin side down, in hot skillet; it should sizzle immediately. Cook, undisturbed, until well browned, 10 to 12 minutes. Sprinkle evenly with 1/2 teaspoon salt. Flip chicken, and cook, undisturbed, until browned on bottom, 4 to 5 minutes. Transfer to a plate.
- Pour off all but 2 tablespoons drippings from pan, taking care not to pour off any of the flavorful browned bits. Return pan to heat over low; add onion, black pepper, and remaining 1/4 teaspoon salt. Cook, stirring often, until onions are meltingly tender and beginning to caramelize, about 20 minutes, stirring in garlic during final 5 minutes of cook time. Stir in coriander and pimentón; cook, stirring constantly, until fragrant, about 1 minute. Deglaze with wine, and increase heat to medium. Cook, stirring often, until wine is almost completely absorbed, about 2 minutes. Stir in chicken stock and lemon zest. Return chicken, skin side up, to pan along with any juices. Bring to a simmer over medium-high. Reduce heat to low; cover and gently simmer until chicken is cooked through, 10 to 12 minutes, stirring in olives and apricots halfway through cooking time, making sure apricots are submerged in liquid.
- Transfer chicken to a serving platter. Add butter to pan (liquid doesn’t have to be simmering), whisking constantly to incorporate. Serve chicken with sauce.
MOROCCAN CHICKEN TAGINE WITH APRICOTS & OLIVES
From eatingwell.com
4.7/5 (3)Total Time 40 minsServings 6Calories 344 per serving
- Heat 1 tablespoon oil in a large pot over medium-high heat. Add chicken and season with 1/4 teaspoon salt. Cook, stirring occasionally, until lightly browned on all sides, about 5 minutes. Using a slotted spoon, transfer the chicken to a clean plate.
- Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally and scraping up any browned bits, until the onion is soft and lightly browned, about 4 minutes. Stir in lemon zest, garlic, ginger, tomato paste and ras el hanout. Cook, stirring, until fragrant, about 30 seconds. Stir in broth, chickpeas, apricots, olives, 1/4 cup almonds and the chicken. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 8 minutes.
- Remove from heat and stir in lemon juice and the remaining 1/4 teaspoon salt. Serve topped with the remaining 1/4 cup almonds and cilantro, if desired.
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