MOROCCAN CHICKEN TAGINE WITH CRANBERRY-CURRY COUSCOUS
Named after the pot in which it's cooked, this traditional Moroccan dish makes the most of a delicious mix of spices. The recipe comes from "In Nirmala's Kitchen," by Nirmala Narine.
Provided by Martha Stewart
Number Of Ingredients 17
Steps:
- In a Dutch-oven or large skillet with a tight-fitting lid, heat oil and butter over high heat. Add chicken and cook on all sides, until lightly browned, about 3 minutes per side. Transfer chicken to a plate and set aside.
- Reduce heat to medium-low and add ginger, turmeric, allspice, cayenne, cumin, and saffron; cook, stirring constantly, for 30 seconds. Add onion and garlic and cook, stirring occasionally, for 3 minutes.
- Return chicken to skillet. Add stock and preserved lemon; stir to combine. Cover and cook over medium-low heat until chicken is cooked through, about 30 minutes.
- Remove skillet from heat and add olives; season with salt and pepper and stir to combine. Cover and let stand 5 minutes. Serve immediately over couscous garnished with cilantro.
CRANBERRY-CURRY COUSCOUS
Curry powder adds bold flavor in this couscous recipe from Nirmala Narine's "In Nirmala's Kitchen." Serve with her Moroccan Chicken Tagine.
Provided by Martha Stewart
Number Of Ingredients 8
Steps:
- Place couscous in a large bowl. In a large glass measuring cup, mix together hot stock, curry powder, preserved lemon, shallot, and olive oil. Pour over couscous and add cranberries. Cover and let stand 10 minutes. Uncover and fluff with a fork. Season with salt and pepper; drizzle with additional olive oil, if desired.
MOROCCAN TAGINE WITH COUSCOUS
If you like a little 'spice' in your life than you are going to enjoy this one! You can also substitute the couscous with brown or white rice--either way it makes an awesome meal!
Provided by Stellina
Categories Lemon
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to moderate 350°F.
- Heat the oil in a large saucepan or ovenproof dish, add the onion and cook over medium heat for 5 minutes, or until soft.
- Add the spices and cook for 3 minutes.
- Add the vegetables and cook, stirring, until coated with the spices and the outside begins to soften.
- Add the lemon, tomatoes, stock, pears and prunes.
- Cover, transfer to the oven and cook for 30 minutes.
- Add the zucchini and cook for 15-20 minutes, or until the vegetables are tender.
- Cover the couscous with the olive oil and 2 cups (500mL) boiling water and leave until all the water has been absorbed.
- Flake with a fork.
- Remove the cinnamon stick from the vegetables, then stir in the parsley.
- Serve on a large platter with the couscous formed into a ring and the vegetable tagine in the centre, sprinkled with almonds.
Nutrition Facts : Calories 1223, Fat 19.2, SaturatedFat 2.3, Sodium 82.3, Carbohydrate 265.1, Fiber 29.4, Sugar 172.6, Protein 20.4
CHICKEN TAGINE WITH DRIED CRANBERRIES
I just bought a Moroccan tagine and had to try it out. After browsing online for recipes, I ventured to prepare something and ended up with my own recipe for chicken tagine with dried cranberries. You can also make this in a slow cooker, see the footnote below. It came out yummy! Enjoy over rice or couscous.
Provided by Milly Suazo-Martinez
Time 4h
Yield 6
Number Of Ingredients 17
Steps:
- Mix lemon juice, 2 tablespoons olive oil, salt, cinnamon, ginger, and pepper together in a large glass or ceramic bowl. Add chicken pieces and toss to coat. Cover and let sit in a refrigerator for 2 hours, up to overnight.
- When ready to start, line a tagine with sliced carrots.
- Heat another 2 tablespoons olive oil in a heavy skillet over medium heat until hot, but not smoking. Brown 1/2 of the chicken pieces, skin-side down, turning over once, 5 to 7 minutes. You are just browning it, not cooking it through. Take out of the skillet and place on top of the carrots, then brown the remaining pieces of chicken. Once those are browned, but not cooked through, arrange on top of the carrots also. The idea is that the chicken does not touch the bottom of the tagine, only the carrots.
- Add onion to the same skillet and saute over medium-high heat until soft, about 5 minutes. Reduce heat to medium. Add garlic; saute for 30 seconds. Stir in potatoes and saute, 1 to 2 minutes. Add tomatoes, bell pepper, cranberries, and parsley; stir well and keep sauteing over medium heat until hot and bubbly. Sprinkle the chicken bouillon granules over the mixture while it cooks.
- Pour the mixture over the chicken and carrots. Place the tagine over low heat, making sure any open flames do not touch the bottom of the pot. Drizzle remaining olive oil over top. Pour wine over top and cover.
- Cook over low heat until potatoes are soft and chicken is no longer pink in the center, about 1 hour. Turn off the heat and let sit for 10 minutes before serving.
Nutrition Facts : Calories 630.5 calories, Carbohydrate 40.6 g, Cholesterol 132.6 mg, Fat 30.3 g, Fiber 5.1 g, Protein 47.2 g, SaturatedFat 5.8 g, Sodium 829.6 mg, Sugar 12.2 g
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