Chicken Tangier Recipes

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 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.

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:

• In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil.
• Rinse the preserved lemons, and remove the pulp. RESERVE the lemon peel for later use.
• Add the lemon pulp to the mixing bowl. Add the chicken. Mix everything together and place in a large plastic bag to marinate overnight in the refrigerator. (Twenty-four hours really gives the chicken the best flavor.)
• In a large Dutch oven or casserole, place the chicken and marinade; add the stems of the parsley and cilantro, the rest of the grated onion, the powdered saffron and 1 1/2 cups water. Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes.
• Remove the cover, stir the chicken and continue to simmer for another 15 minutes or until the chicken is tender.
• Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and begin to reduce.
• Slice the preserved lemon peel into thin slices and add to the sauce along with the olives, parsley and cilantro. Reduce until the sauce is just a little thick. This shouldn't take more than 5 minutes at most.
• Uncover the chicken and remove the skin from the chicken. (It doesn't look pretty and who needs the extra fat.) Pour sauce over chicken and serve.

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:

• Heat the oil in the tagine over a low heat and sauté the garlic and onions for a couple minutes.
• Mix in some turmeric, then lay the chicken breasts on the bottom and season with salt and pepper.
• Cover and let the chicken brown on one side, turn and continue cooking until the other side is brown.
• Spread the carrots and potatoes evenly around the meat, add about 1/2 cup water and then cover again.
• Continue cooking over a low heat.
• When the vegetables are nearly cooked, sprinkle the tomato wedges over the top along with some more salt and pepper.
• Cover and cook until the vegetables are done.
• Add a few olives, if desired.
• Bring to the table while it is still bubbling.

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:

• 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.