SPICY CHICKEN TAGINE WITH APRICOTS, ROSEMARY, AND GINGER
From the book Tagine: Spicy Stews from Morocco. This tagine is both fruity and spicy, though not too hot. The ginger and rosemary give a wonderful aroma! It can be made with chicken pieces, (I use boneless skinless breasts) pheasant or duck. Serves well with a buttery couscous and a leafy salad.
Provided by Amber Dawn
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil and butter in a tagine or heavy-based casserole dish.
- Stir in ginger, onion, chopped rosemary, and chilies and sauté until the onion begins to soften.
- Stir in halved rosemary sprigs and the cinnamon sticks.
- Add chicken and brown on both sides.
- Toss in the apricots and honey.
- Stir in plum tomatoes with their juice.
- Add a little water if necessary to ensure there is enough to cover the base of the tagine and submerge the apricots.
- Bring liquid to a boil, then reduce heat to low.
- Cover with a lid and cook gently for 35 - 40 minutes.
- Season to taste with salt and pepper.
- Sprinkle shredded basil over chicken.
- Serve immediately.
CHICKEN TAGINE
This Moroccan slow cooker dish is the perfect blend of sweetness and spice.
Provided by KJones
Categories World Cuisine Recipes African North African Moroccan
Time 5h30m
Yield 8
Number Of Ingredients 18
Steps:
- Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.
- Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.
- Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.
- Cook on High setting for 5 hours, or on Low setting for 8 hours.
- Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 38.5 g, Cholesterol 64.7 mg, Fat 15.2 g, Fiber 4.2 g, Protein 22.3 g, SaturatedFat 3.7 g, Sodium 571 mg, Sugar 14.1 g
CHICKEN TAGINE WITH APRICOTS AND SPICED PINE NUTS
Steps:
- Make tagine:
- Cut out and reserve wings and backbone from chicken. Cut breast in half through bone, then cut off legs and cut to separate into thighs and drumsticks (for a total of 6 serving pieces, not including wings and backbone). Pat chicken pieces dry and sprinkle with 1 teaspoon salt.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then brown chicken breasts, skin sides down, without turning, 5 minutes. Transfer to a plate. Brown thighs and legs, turning once, 8 to 10 minutes, transferring to plate. Brown wings and backbone in same manner.
- Cook shallots in butter with remaining tablespoon oil in a 5- to 6-quart heavy pot over medium heat, stirring frequently, until soft, 8 to 10 minutes. Add garlic, ginger, turmeric, and paprika and cook, stirring, 3 minutes.
- Add chicken with any juices from plate, saffron (if using), and 1/2 teaspoon salt to shallot mixture and turn chicken to coat. Add water and bring to a boil, covered, then cook at a bare simmer, covered, 30 minutes.
- Turn chicken and add orange preserves, cinnamon stick, thyme, cilantro sprigs, and apricots. Simmer, covered, 10 minutes. Uncover and simmer until chicken is very tender, 10 to 15 minutes more.
- Brown pine nuts while chicken cooks:
- Heat oil in a small heavy skillet over medium heat until it shimmers, then stir in pine nuts, turmeric, paprika, and cayenne (if using) and cook, stirring frequently, until nuts are lightly browned, 1 to 2 minutes (watch carefully; they burn easily). Transfer to a small bowl.
- To serve:
- Transfer chicken to a platter and keep warm, covered. If sauce is not thick, boil, stirring occasionally, until reduced to about 1 cup. Discard herb sprigs, cinnamon stick, wings, and backbone. Stir in chopped cilantro and spoon sauce over chicken. Sprinkle with nuts.
- What to drink:
- Chateau Reynella McLaren Vale Grenache '04
CHICKEN TAGINE WITH APRICOTS AND ALMONDS
This is from Gourmet magazine, May 2006. This Moroccan recipe is served at Jnane Tamsna in Marrakech.
Provided by breezermom
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
- Heat butter and 1 tablespoon oil in base of tagine (or in large heave 12 inch skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
- Add onion and remaining 1/4 teaspoon salt to tagine (or skillet) and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
- While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
- While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
- Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.
EASY CHICKEN TAGINE
Simple one-pots are perfect for the busy cook. This chicken tagine is great eaten with cous cous for something a bit more filling
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oil in a large, wide pan with a lid, add the chicken, then fry quickly until lightly coloured. Add the onion and ginger, then fry for a further 2 mins.
- Add 150ml water, the saffron, honey and carrots, season, then stir well. Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender. Uncover and increase the heat for about 5 mins to reduce the sauce a little. Sprinkle with parsley and serve with lemon wedges for squeezing over.
Nutrition Facts : Calories 304 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 0.48 milligram of sodium
CHICKEN TAGINE WITH APRICOTS AND ALMONDS
Steps:
- Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
- Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
- Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
- While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
- While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
- Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.
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