MOROCCAN CHICKEN (TAGINE) - ATK
This recipe makes an exotic, ethnic recipe (at least for Americans) easy to prepare at home without "special" ingredients or equipment. This recipe can be prepare through step 9, cooled, and refrigerated for up to 2 days, then warm the chicken and proceed with the recipe. Serve with couscous.
Provided by threeovens
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Combine spices and set aside.
- Mince one of the strips of lemon zest, then on your cutting board, add 1 teaspoon minced garlic and scrape and chop them together to form a paste; set aside.
- Season chicken liberally with salt and pepper.
- Heat oil in a Dutch oven, over medium high heat, brown chicken on all sides until a deep golden color, about 10 minutes; remove and set aside.
- Pour off all but 1 tablespoon of the fat from the Dutch oven; add onion and the remaining 2 strips of lemon zest; cook, stirring occasionally until onions begin to brown at the edges, about 5 to 7 minutes (add a tablespoon of water if the bottom of the pan gets too dark and looks like it will burn).
- Add remaining 4 teaspoons minced garlic, cook until fragrant, 30 seconds.
- Add spices and cook, stirring constantly, 1 minute; stir in broth and honey, scraping bottom of pot to loosen the browned bits.
- Remove skin from chicken; if using both white and dark meat, add the dark meat first and simmer 5 minutes, over medium heat.
- Add carrots and breast meat (if using) on top, along with accumulated juices; cover and simmer, over medium low heat, until internal temperature reaches 160 degrees, 10 to 15 minutes.
- Transfer chicken to a plate or bowl and tent with foil.
- To the pot add olives, increase heat to medium high and cook until slightly thickened, 4 to 6 minutes.
- Return chicken to the pot, add garlic/lemon paste, cilantro, and lemon juice; stir and adjust seasonings with salt and pepper as needed.
- Serve immediately.
MOROCCAN CHICKEN ONE-POT
You don't need a clay pot to whip up a fragrant, North Africa tagine - throw it all in a casserole dish and top with feta, mint and lemon.
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 18
Steps:
- Season 4 boneless, skinless chicken breasts. Heat 2 tbsp olive oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.
- Whizz 1 chopped onion, 100g tomatoes, 100g chopped ginger and 3 garlic cloves into a rough paste.
- Fry 1 sliced onion in 1 tbsp olive oil in the dish until softened, then add 1 tsp turmeric, 1 tbsp cumin, 1 tbsp coriander and 1 tbsp cinnamon and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
- Return the chicken to the dish with 1 large butternut squash, cut into big chunks, 600ml chicken stock, 2 tbsp brown sugar and 2 tbsp red wine vinegar.
- Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
- Lift the chicken out and stir in 100g dried cherries, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.
- Mix 1 finely chopped small red onion, the zest of 1 lemon, a handful of mint leaves and 100g crumbled feta cheese. Scatter over the dish, then serve with couscous and natural yogurt.
Nutrition Facts : Calories 324 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium
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