MOROCCAN CHICKEN TAJINE
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.
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
MOORISH MOROCCAN CHICKEN TAGINE
We love couscous and are always looking for new dishes to go with it. This is a lovely rich, yet light dish with gorgeous Moroccan flavors.
Provided by Clare E-Foodie Jones
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat Oven to 350 (not required if you want to make this on the stove top).
- In a dutch oven or heavy large deep skillet heat 1tbsp olive oil over a medium heat.
- Slice the chicken thighs into 3-4 pieces each.
- Season with salt and pepper.
- Lay the chicken piece into the oil and brown both sides - don't cok all the way through.
- Remove chicken and reserve on a plate.
- Add the rest of the olive oil and add the onions and cook until softened, keep stirring as you don't want them to burn.
- Add the cumin, paprika, cinnamon, chilli flakes and lemon zest and cornflour and cook for 1 minute, then add the the lemon juice, honey and chicken broth, apricots and prunes and chickpeas. Stir together.
- Add the chicken and any juices back to pot and stir through and cover.
- Either cook in oven for 1 hour or simmer gently on stove top.
- After 1 hour add the chopped coriander and serve over some cooked couscous or with rice.
Nutrition Facts : Calories 607.9, Fat 27.2, SaturatedFat 6.4, Cholesterol 98.7, Sodium 820, Carbohydrate 63.5, Fiber 9.2, Sugar 26.5, Protein 30.3
MOROCCAN CHICKEN TAGINE
Sweet and savory stewed chicken with dried fruits and exotic spices. Serve this on top of couscous and top with toasted almonds and fresh cilantro. Children love the familiarity of the 'sweet' spices and dried fruits.
Provided by Chef Kelly
Categories World Cuisine Recipes African North African Moroccan
Time 2h6m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 370.8 calories, Carbohydrate 35.8 g, Cholesterol 43.5 mg, Fat 20.4 g, Fiber 6.7 g, Protein 15.4 g, SaturatedFat 3.7 g, Sodium 1375.1 mg, Sugar 22.3 g
CLASSIC MOROCCAN CHICKEN TAGINE
Make and share this Classic Moroccan Chicken Tagine recipe from Food.com.
Provided by Jubes
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Finely dice the onions and sauté in a large pot with the spice mix, using the olive oil.
- When the onions and spice mix starts to give off a fragrant smell, add in the diced chicken. Fry this off for 2 minutes.
- Add the cans tomato, stock, 1 cup of water, chickpeas and the juice of half a lemon.
- Season with salt and pepper and let this simmer for 15 minutes. If it gets to thick too quickly add in more water.
Nutrition Facts : Calories 467.8, Fat 11.1, SaturatedFat 2, Cholesterol 84.5, Sodium 1354, Carbohydrate 60.7, Fiber 12.8, Sugar 7.8, Protein 33.5
More about "moorish moroccan chicken tagine recipes"
DELICIOUS CHICKEN AND GREEN BEANS TAGINE - MY MOORISH …
From mymoorishplate.com
Cuisine MoroccanCategory Main CourseServings 4
- Prep your preserved lemon by cutting it in half, removing the pulp and roughly chopping it. The lemon skin into strips and set aside.
- Start by drizzling 1-2 tbsp. of olive oil on the base of your dish. Add your chicken drumsticks on top. Top with your onions and preserved lemon (pulp and skin). Drizzle your spices then place your potatoes all around the chicken. Top with green beans and drizzle with salt and pepper. Drizzle about a 1/3 of a cup of water and cover with your lid.Make sure that your tagine is cracked open like this to allow for the steam to escape and avoid overflow.
- At this point, it is just a waiting game. Keep an eye on your tagine, make sure that it doesn't burn. However, I will say that if you do leave it on low-heat and use a lid like demonstrated above, your tagine will not burn. After 40-45 minutes your Tagine should look very saucy.
- As you can probably see, the Tagine is still very watery. If you are the kind of person who likes a saucy stew then just go ahead and serve it. However, if like me, you prefer a thicker stew, then let your tagine simmer for another 5-8 minutes uncovered.
MOROCCAN CHICKEN TAGINE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Jewish, MoroccanTotal Time 1 hrCategory DinnerCalories 367 per serving
- Combine the spices in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside.
- Season both sides of chicken pieces with 2 teaspoons salt and 1/2 teaspoon pepper. Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke. Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes; using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more. Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard. Pour off and discard all but 1 tablespoon of fat from the pan.
- Reduce the heat to medium. Add the onion and cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water now and then if the pan gets too dark). Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and 1/4 teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes.
- Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more.
MOROCCAN ROAST CHICKEN AND POTATOES - JO COOKS
From jocooks.com
MOROCCAN CHICKEN TAGINE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN TAGINE RECIPE WITH OLIVES AND LEMONS - OLIVIA'S …
From oliviascuisine.com
MOROCCAN TAGINE RECIPE - THE DARING GOURMET
From daringgourmet.com
BEST MOROCCAN CHICKEN RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
MOROCCAN CHICKEN TAGINE, TRADITIONAL RECIPE
From moroccanzest.com
MOROCCAN CHICKEN TAGINE WITH OLIVES AND PRESERVED …
From thespruceeats.com
CHICKEN AND PRUNES - MSN
From msn.com
CHICKEN TAGINE RECIPES - BBC FOOD
From bbc.co.uk
HOW TO MAKE MOROCCAN CHICKEN TAGINE - AUTHENTIC RECIPE
From youtube.com
CHICKEN TAGINE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
FROM OUR KITCHEN TO YOURS: OUR FAVORITE RECIPE FOR MOROCCAN …
From youtube.com
CHICKEN TAGINE | RECIPETIN EATS
From recipetineats.com
17 MOROCCAN TAGINE RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
24 EASY MOROCCAN TAGINE RECIPES | KNYGOS.LT
From knygos.lt
MOROCCAN CHICKEN TAGINE | PUNCHFORK
From punchfork.com
AN EASY, AUTHENTIC, MOROCCAN CHICKEN TAGINE RECIPE
From compassandfork.com
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #poultry #african #easy #beginner-cook #moroccan #chicken #dietary #inexpensive #meat #4-hours-or-less
You'll also love