Chicken Tagine With Lemon And Ginger Recipes

CHICKEN TAGINE

Chicken tagine is a classic Moroccan dish made in a special pot called a tagine and usually features preserved lemons and olives. This recipe uses lots of the warm spices and harissa that are authentic to Morocco, but it is cooked in a skillet. The substitution of fresh lemons makes this practical for a weeknight without a trip to the market or online.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

Chicken Tagine image

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.

Ingredients

6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 medium onions, sliced
3 cloves garlic, minced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/2 teaspoon ground turmeric
2 lemons, one sliced, one juiced
2 tablespoons harissa (or less if you don't like too much spice)
2 cups low-sodium chicken broth
1 cup pitted briny green olives
Fresh cilantro leaves, picked, for serving
Flaked toasted almonds, for serving
Couscous, cooked according to the package instructions, for serving

CITRUS CHICKEN TAGINE

Provided by Geoffrey Zakarian

Categories main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 24

Citrus Chicken Tagine image

Steps:

Preheat the oven to 325 degrees F. Heat a wide braising pan or tagine over medium-high heat.
In a small bowl, combine the harissa, paprika, turmeric, cumin, ginger, cinnamon, coriander, allspice, cardamom, cayenne, orange zest and 2 tablespoons of canola oil. Stir to form a paste.
Season the chicken with salt and pepper; rub half of the spice mixture on both sides of the thighs.
Add the remaining 2 tablespoons canola oil to the pan. Sear the chicken skin-side down until golden brown, about 5 minutes. Flip and brown the other side. Remove to a plate.
Add the garlic, onion and remaining spice mixture to the same pan, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook until the onions are softened and lightly browned, about 5 minutes.
Return the chicken to the pan along with the tomatoes, chicken stock, olives, apricots, preserved lemon and sliced oranges and season with salt and pepper, being careful with the salt. Braise in the oven, partially covered, for about 1 hour and 15 minutes. Uncover and continue to braise until the chicken is tender, another 15 to 45 minutes. Serve from the pan over couscous, garnishing with sliced Meyer lemon and whole cilantro and mint leaves.

Ingredients

2 tablespoons harissa
1 tablespoon smoked paprika
1 tablespoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon cardamom
1/2 teaspoon cayenne
2 Cara Cara oranges, zested, then cut into 8 pieces
4 tablespoons canola oil
8 bone-in chicken thighs
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
1 Spanish onion, diced
1 1/2 cups canned whole tomatoes, hand crushed
1 cup chicken stock
1 cup large green olives, pitted
1/2 cup dried apricots, diced
1/4 cup chopped preserved lemon
Cooked couscous, for serving
1 Meyer lemon, thinly sliced
Fresh cilantro and mint leaves, for garnish

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

Daniel Boulud's Chicken Tagine image

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

Ingredients

3 1/2 tablespoons sweet paprika
1 teaspoon garlic powder
2 teaspoons cinnamon
3 tablespoons ground coriander
1 tablespoon plus 1 teaspoon ground turmeric
1 tablespoon ginger powder
1/2 tablespoon ground cardamom
2 1/2 teaspoons ground allspice
8 chicken thighs, approximately 3 pounds
Kosher salt and freshly ground black pepper to taste
2 tablespoons spice mix
1/3 cup extra-virgin olive oil
3 Roma tomatoes
1 head cauliflower, cut into bite-size florets
1 large white onion, diced
3 cloves garlic, diced
1 tablespoon grated fresh ginger
1 pinch saffron
1 tablespoon tomato paste
2 cups chicken stock, homemade or low-sodium
3 tablespoons preserved lemons, approximately 2 lemons, roughly chopped
1 cup green olives, like Castelvetranos
1/2 bunch cilantro, leaves picked and stems discarded.