Moroccan Chicken Tagine With Sun Dried Tomatoes And Artichokes Recipes

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MOROCCAN TAGINE WITH OLIVES AND ARTICHOKE HEARTS

A delicious Moroccan stew that can be served over couscous or saffron rice. This dish can also be made vegetarian by omitting the chicken.

Provided by Alexia Patramanis

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h

Yield 6

Number Of Ingredients 15



Moroccan Tagine with Olives and Artichoke Hearts image

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook and stir chicken, onion, and garlic in hot oil until the chicken is no longer pink in the center, about 15 minutes.
  • Stir garbanzo beans, diced tomatoes with juice, vegetable broth, artichoke hearts, carrot, olives, sugar, lemon juice, salt, coriander, and cayenne pepper into the chicken mixture; bring to a boil, reduce heat to low, and simmer until vegetables are tender, about 30 minutes.

Nutrition Facts : Calories 229.1 calories, Carbohydrate 31.2 g, Cholesterol 20.3 mg, Fat 5.4 g, Fiber 6.7 g, Protein 14.1 g, SaturatedFat 0.8 g, Sodium 1219.7 mg, Sugar 6.1 g

1 tablespoon olive oil
2 skinless, boneless chicken breast halves - cut into chunks
½ onion, chopped
3 cloves garlic, minced
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can vegetable broth
1 (14 ounce) can quartered artichoke hearts, drained
1 carrot, peeled and chopped
½ cup sliced Mediterranean black olives
1 tablespoon white sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground coriander
1 pinch cayenne pepper

MOROCCAN CHICKEN TAGINE WITH SUN-DRIED TOMATOES AND ARTICHOKES

I dated a guy from Morocco and he cooked this for me often. Didn't work out, but I still love the recipe none the less. I hope you enjoy! You can buy "Tagine" spices in specialty food stores. These are from Morocco and I suggest that you have them on hand as they go great with lots of other meats, especially lamb. You can use the "Tagine" spice mixture (approx. 1 1/2-2 T and just add the saffron or you can use the spices below as noted to create your own "Tagine" spice mixture.

Provided by Leisa loves to cook

Categories     One Dish Meal

Time 1h10m

Yield 1 Dinner for 2-3 with left overs, 2-3 serving(s)

Number Of Ingredients 12



Moroccan Chicken Tagine With Sun-Dried Tomatoes and Artichokes image

Steps:

  • Cut up chicken and take off the skin.
  • Put EVOO in a wide pot (so that the chicken can brown) and heat.
  • Wash chicken (DO NOT DRY IT OFF-PLACE IMMEDIATELY INTO THE POT) and place into heated EVOO.
  • Immediately add chopped onion and all spices.
  • Saute on medium heat for approximately 8-10 minutes.
  • Add water, artichokes, capers, and sun dried tomatoes.
  • Reduce heat to low, cover with a tight lid.
  • Simmer on low for 45 minutes.
  • Chicken will be falling off of the bone.
  • Serve with couscous, rice, and/or crusty french bread to sop up the great broth.

Nutrition Facts : Calories 724.9, Fat 46, SaturatedFat 9.8, Cholesterol 106.9, Sodium 1441, Carbohydrate 49.9, Fiber 21.3, Sugar 19.4, Protein 37.1

1 roasting chicken (cut up and skin removed)
2 cups artichoke hearts (I use those packed in oil and wash oil off)
1 1/2 cups sun-dried tomatoes (I use those packed in oil and wash oil off)
1 yellow onion
3 tablespoons capers
3/4-1 cup water
3 tablespoons extra virgin olive oil
1 pinch saffron thread
3/4 tablespoon cumin
1/4 tablespoon paprika
1/4 tablespoon coriander
salt and pepper

MOROCCAN CHICKEN TAJINE

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 15



Moroccan Chicken Tajine image

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.

6 cloves garlic, peeled and finely chopped
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon sweet paprika
1 tablespoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
1 large Spanish onion, grated (about 1 cup)
2 tablespoons canola, grapeseed or olive oil (not a heavy olive oil)
1 to 2 preserved lemons, depending on size
8 chicken thighs, with bone and skin
Stems from the parsley and cilantro, tied with twine
1/4 teaspoon powdered saffron or 1/4 teaspoon powdered turmeric and 4 strands saffron
1 cup pitted green Moroccan or Greek olives
1/2 bunch Italian parsley, about 1/4 cup chopped
1/2 bunch cilantro, about 1/4 cup chopped

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



Moroccan Chicken Tagine image

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

5 teaspoons cumin seeds
5 teaspoons coriander seeds
2 1/2 teaspoons whole allspice
5 teaspoons ground nutmeg
2 1/2 teaspoons ground ginger
1 1/4 teaspoons ground red pepper
1 1/4 teaspoons ground cinnamon
1 teaspoon olive oil
2 lbs vertically sliced onions
1/2 teaspoon salt
1 1/2 teaspoons sugar
1/2 teaspoon black pepper
1 (10 1/2 ounce) can low sodium chicken broth
1/4 cup raisins
2 lbs skinless chicken thighs (4)
1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans)
4 cups hot cooked couscous

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



Moorish Moroccan Chicken Tagine image

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

5 large chicken thighs
2 tablespoons extra virgin olive oil
1 medium red onion, thinly sliced
1 medium white onion, thinly sliced
1 1/2 teaspoons cumin
1/2 teaspoon smoked paprika
1 teaspoon cinnamon
1 teaspoon chili flakes
1 teaspoon cornflour
1 lemon, juice and zest of
2 tablespoons honey
16 ounces chicken broth
16 ounces chickpeas, washed and drained
8 dried apricots, roughly chopped
8 dried prunes, roughly chopped
1/2 cup fresh cilantro, chopped

MOROCCAN-SPICED CHICKEN TAGINE

Categories     Chicken     Sauté     Raisin     Saffron     Zucchini     Fall     Couscous     Boil     Parade

Number Of Ingredients 16



Moroccan-Spiced Chicken Tagine image

Steps:

  • 1. Sprinkle the chicken with salt. Place the olive oil in a large Dutch oven over medium heat. Add the chicken, onion, zucchini and tomatoes. Cook, stirring, until the chicken is no longer pink and the vegetables are tender, about 4 to 6 minutes.
  • 2. Add all remaining ingredients except the couscous and cilantro. Bring to a boil over high heat. Stir in the couscous, cover, and remove from the heat. Let stand for 5 to 7 minutes or until the liquid is absorbed. Fluff the couscous with a fork. Serve sprinkled with cilantro.

3/4 pound boneless, skinless chicken thighs, cut into 1/2-inch strips
1/2 teaspoon salt
2 tablespoons olive oil
1/2 cup chopped red onion
1 medium-sized zucchini, shredded
1/3 cup drained and chopped sun-dried tomatoes
2 1/2 cups chicken broth
1 can (15 1/2 ounces) garbanzo beans, rinsed and drained
3 tablespoons golden raisins
1 1/2 teaspoons ground cumin
1 teaspoon crumbled saffron threads
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1 cup uncooked couscous
3 tablespoons chopped fresh cilantro leaves, for garnish

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