Chicken Tagine For 2 Recipes

Steps:

• Pat the chicken dry, and season well with salt and pepper.
• Heat the butter and olive oil in a Dutch oven over medium-high heat, and brown the chicken on all sides. Add the onion, ginger, turmeric, cinnamon, and cook until onion is translucent, about 3 minutes. Season with salt and pepper, and add the garlic and stir for a minute. Increase heat and deglaze with wine, stirring, and allowing it to bubble. Add the broth and bring to a boil. Lower the heat, and cover and simmer gently for 45 minutes, then remove the chicken and set aside.
• To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot. Heat for 5 more minutes and serve over couscous.
• Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.

Steps:

• Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set the remaining aside for another use.
• Bring a small pot of water to a boil; add apricots and raisins. Cook until fruit is soft, about 5 minutes. Drain, reserving 1/2 cup of cooking water.
• Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Coat chicken with the 1/2 cup spice mix and place in the hot oil; cook until golden brown and releases easily from the skillet, 3 to 4 minutes per side.
• Mix onion and garlic into skillet with chicken; cook and stir until fragrant, 2 to 3 minutes. Add apricots, raisins, reserved 1/2 cup water from fruit, chicken broth, and honey; reduce heat to low and cover. Cook until chicken is very tender, 1 1/2 to 2 hours.
• Serve chicken garnished with cilantro and almonds.

Steps:

• Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.
• Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.
• Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.
• Cook on High setting for 5 hours, or on Low setting for 8 hours.
• Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.

Steps:

• Preheat oven to 190ºC (375ºF).
• Place all of the ingredients for the spice rub in a small bowl and mix to combine.
• Place chicken thighs in a large bowl and coat with the spice rub.
• Heat a very large cast iron skillet and drizzle in 2 tablespoons of olive oil. 5. Place seasoned chicken thighs skin-side down and cook until the skin is brown and crispy, about 4-5 minutes. Then flip the thighs over and brown the other side for 4 minutes. Remove chicken from the pan.
• In a large bowl, add baby potatoes, cherry tomatoes, shallots, and apricots. Drizzle with the remaining 2 tablespoons of olive oil and season to taste with salt and pepper. Mix until evenly coated.
• Place the vegetables into the bottom of the tagine and arrange the chicken, skin-side up, around the top, wedging a slice of lemon between each piece of chicken.
• Place the lid on the tagine and place in the oven for 1 hour and 40 minutes, or until chicken is 165ºF (75ºC) and falls off the bone.
• Garnish with fresh parsley and toasted almond slivers.
• ENJOY!

Steps:

• Preheat the oven to 400 degrees F.
• Sprinkle the chicken with salt and pepper. Add the oil to a large pan and heat over medium-high. When the oil is hot, add the chicken, skin-side down, and cook until the skins are brown, 6 to 8 minutes. Remove the chicken to a plate.
• Add the onions, garlic, cinnamon, cumin, coriander, ginger and turmeric and cook just until the onions start to soften, about 5 minutes. Add the lemon slices, lemon juice, harissa, chicken broth and olives, then stir to combine. Nestle the chicken back into the pan, skin-side up.
• Place in the oven, uncovered, and cook until the chicken is cooked through, 25 to 30 minutes.
• Season to taste. Scatter the cilantro and almonds over the top. Serve over the couscous.

Steps:

• Combine the spices in a small bowl.
• Heat a Dutch oven or heavy, lidded skillet over medium-high heat, add the oil, and brown the chicken.
• Add the diced onion and cook until translucent, 3-5 minutes.
• Stir in the spices and garlic and cook until fragrant, about 30 seconds.
• Add the chicken broth and carrots, scrape up any brown bits that have accumulated on the bottom of the pan, cover tightly, and simmer over low heat for 20 minutes.
• While the chicken cooks, prepare the lemons: for preserved lemons or fresh Meyer lemons, slice crosswise and remove seeds; for standard lemons, juice and strain out seeds, then remove zest from the juiced halves with a vegetable peeler and finely slice zest crosswise.
• If olives have pits, while the chicken cooks, smash 1-2 olives at a time with the flat side of a chef's knife and remove pits.
• Uncover the chicken and add the lemons and olives (and extra salt and sugar, if using fresh lemons). Turn up heat to medium-low and continue to simmer for another 10 minutes, turning chicken after 5 minutes.
• If sauce hasn't thickened yet, remove chicken to a plate, increase heat and continue to simmer sauce until thick.
• Serve over couscous or rice.

Steps:

• Heat oil in heavy large pot over medium heat.
• Brown chicken and remove.
• Add onion, garlic, and ginger to the pot. Cover and cook until onion is tender, stirring often, about 5 minutes.
• Add paprika, turmeric, ground coriander, ground cumin, cayenne pepper and cinnamon and stir 1 minute to lightly 'toast' the spices.
• Stir in 2 cups water, chickpeas, tomatoes with juices, honey and coriander roots. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
• Sprinkle chicken with salt and pepper; add to pot. Cover and simmer for about 50 minutes - or until the chicken is cooked and tender.
• Add more water to cover the chicken if liquid has evaporated.
• When the chicken is almost ready, begin to prepare the cous-cous as per packet instructions. Add the chicken stock powder to the cous cous. When the cous cous has absorbed the liquid, add the almonds and stir through.
• If using drumsticks, remove the drumsticks and strip the meat from the bones. Return the meat back to the mixture and mix through.
• Stir sesame seeds through.
• Serve on a bed of cous cous, garnished with coriander leaves.

Steps:

• Heat oven to 400°F. In ungreased 1-quart casserole, stir together soup and 1/4 cup milk; stir in vegetables and chicken. Microwave uncovered on High 3 minutes; stir.
• In small bowl, stir remaining ingredients until blended. Pour over chicken mixture.
• Bake uncovered about 20 minutes or until crust is golden brown.