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 TAGINE WITH CARAMELIZED PEARS
Chicken cooked in a tagine is always meltingly tender. Adding sweet, caramelized pears at the end makes this Moroccan dish irresistible.
Provided by Natalie Titanov
Categories World Cuisine Recipes African North African Moroccan
Time 1h28m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 2 tablespoon olive oil in a skillet over medium heat and cook onions until softened and browned, 8 to 10 minutes. Transfer onions into a tagine. Layer chicken pieces on top of onions.
- Combine turmeric, cumin, ground coriander, and salt in a small bowl; mix well with remaining 5 tablespoons olive oil. Spread spice mixture onto the chicken pieces. Add cinnamon pieces, bay leaves, ginger, and cilantro. Pour in 1/2 cup of water and cover tagine with a lid.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Melt butter in a skillet over low heat while chicken is cooking. Add sliced pears and honey and cook, while stirring, until honey has caramelized.
- Remove tagine from the oven and stir in caramelized pears. Return to the oven and cook for an additional 10 minutes.
Nutrition Facts : Calories 533 calories, Carbohydrate 19.8 g, Cholesterol 109.8 mg, Fat 36 g, Fiber 3.4 g, Protein 32.6 g, SaturatedFat 9.2 g, Sodium 508.7 mg, Sugar 12.9 g
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
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
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
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.
MOROCCAN TAGINE
A spicy vegetarian hotpot that's as warm and comforting as it is healthy - and gives you your 5-a-day too
Provided by John Torode
Categories Dinner, Main course
Time 2h5m
Number Of Ingredients 16
Steps:
- To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.
- Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.
Nutrition Facts : Calories 393 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 10 grams fiber, Protein 8 grams protein, Sodium 0.12 milligram of sodium
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
MOROCCAN CHICKEN TAGINE
I have adapted the best of three other Moroccan chicken recipes (primarily the Million Dollar Chicken) to produce this one. The main difference is it uses more authentic ingredients like harissa paste, onions and chick peas. This is now one of my favourite dishes. TIP: Harissa pastes come in different strengths - if using from a jar, use 2 to 3 tablespoons (or more if you like it spicier). If using it from a tube, it's concentrated, and you might want to use less (I found this out the hard way!)
Provided by Baz231
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat tagine, pan or wok over medium high heat, add almonds and dry fry until golden brown. Remove and set aside.
- Heat oil in same pan, then add garlic and onion and saute over low heat for 5 minutes.
- Chop chicken into 2 cm chunks, add to pan and cook for 10 minutes or so, turning regularly until browned on all sides.
- Meanwhile mix together harissa paste, water, currants, honey, cumin and cinnamon.
- Add mixture to chicken and mix well.
- Add chick peas, tomatoes (cut into sixths or eighths) and olives, if using. Mix well.
- Reduce heat to low, cover and cook.
- Cook for 20 minutes, stirring occasionally.
- Add more water if necessary, or if too wet, remove lid and reduce.
- Serve over couscous (preferably) or rice.
- Top with browned chopped almonds.
Nutrition Facts : Calories 617.1, Fat 16.2, SaturatedFat 2.9, Cholesterol 166, Sodium 485.1, Carbohydrate 65.9, Fiber 8.8, Sugar 10.9, Protein 51.5
MOROCCAN CHICKEN TAGINE
This is from Cooking Light and is a bit different then the other Chicken tagines posted Note: Store remaining cumin mixture in an airtight container for up to 6 months
Provided by wicked cook 46
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place cumin seeds, coriander seeds and the whole allspice in a spice or coffee grinder; process until finely ground. Combine cumin mixture, nutmeg, ginger, red pepper, and cinnamon; set aside.
- Heat oil in a Dutch oven over medium heat. Add onion and salt; cover and cook 10 minutes. Add 1 teaspoon cumin mixture, sugar, and black pepper; cover and cook 15 minutes.
- Preheat oven to 375°.
- Add broth, and cook, uncovered, 30 minutes. Add raisins, chicken, and chickpeas; cover and bake chicken mixture at 375° for 30 minutes. Serve with couscous.
Nutrition Facts : Calories 769.4, Fat 14.5, SaturatedFat 3.6, Cholesterol 188.4, Sodium 859.8, Carbohydrate 100.4, Fiber 13.3, Sugar 17.9, Protein 61
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MOROCCAN CHICKEN TAGINE - ONCE UPON A CHEF
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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.
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