Best Chicken And Date Tagine Recipes

Moroccan Chicken and Date Tagine image

Provided by Sackville

Categories Stew

Time 55m

Yield 2 serving(s)

Number Of Ingredients 12

1 large red onion, thinly sliced
1 unwaxed lemon, zested
4 fresh dates or 4 soft dried dates
2 large boneless skinless chicken breasts
3 tablespoons olive oil
50 g pine nuts
salt and pepper
1 teaspoon harissa
350 ml chicken stock
200 g couscous
1 tablespoon butter
1 tablespoon chopped coriander

Steps:

Cut the dates in half, discard the stone and then chop into six pieces.
Slice the chicken into short strips.
Heat two tablespoons of olive oil in a frying pan and stir in the onion.
Cook until slippery and soft, then add in the pine kernels and lemon zest, salt and pepper.
Turn down the heat and cook for about five minutes, before adding in the chicken.
Cook until the meat is lightly browned.
Squeeze the juice from half the lemon over the top, stir in the harissa, stock and dates.
Simmer for 10-15 minutes, stirring occasionally, until the water is reduced by half.
You should end up with a thick, rusty coloured sauce.
Meanwhile, prepare the couscous by placing it in a bowl and adding 300ml boiling water, remaining olive oil and salt.
Cover and leave for 15 minutes, then use a fork to loosen the grains and mix in the butter.
Serve the chicken mixture over the couscous, garnished with some chopped coriander and a lemon wedge.

Nutrition Facts : Calories 1057.1, Fat 47.6, SaturatedFat 8.8, Cholesterol 89, Sodium 386.8, Carbohydrate 112.8, Fiber 10.8, Sugar 17.4, Protein 49.7

Chicken, Date and Apricot Tagine image

Provided by DailyInspiration

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 18

1 whole chicken (3 1/2 pounds)
1 tablespoon olive oil
1 cup onion, chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
5 garlic cloves, minced
1 1/2 cups fat-free chicken broth
1/3 cup dates, pitted and sliced
1/3 cup dried apricot, sliced
2 teaspoons lemon rind, julienned (1 inch pieces)
1/2 teaspoon salt
1/3 cup fresh parsley, chopped
1/3 cup lemon, sections peeled and chopped
2 tablespoons fresh cilantro, chopped
3 cups couscous, cooked (hot)

Steps:

Skin and cut chicken into 2 drumsticks, 2 thighs, 2 breast halves and 2 wings. Reserve chicken wings for another use.
Heat oil in a Dutch oven over medium-high heat. Add chicken, cook 5 minutes on each side or until browned. Add onion and the next 6 ingredients (onion through garlic) and cook 4 minutes; stirring occasionally. Add broth, dates, apricots, rind, and salt. Bring to a boil; cover and reduce heat and simmer 30 minutes or until the chicken is tender. Remove from heat; stir in the parsley, lemon sections and cilantro. Serve over couscous.

CHICKEN AND DATE TAGINE image

Yield 4-6 servings

Number Of Ingredients 13

Chicken legs, skin on, bone in
Chicken thighs, skin on, bone in
1 large onion, sliced
2-3 cloves garlic, minced
1 bell pepper, sliced
1/2 tsp coriander
1/4 tsp cardamom, cinnamon, cayenne, ground ginger, cumin
1-2 TBSP flour
1-2 cup chicken stock or water
1 14oz can chopped tomatoes, drained
1/3 cup medjool dates chopped
1 lemon, sliced
1/4 cup chopped cilantro

Steps:

Heat large dutch oven or tagine over medium high heat. Season thighs and legs with salt and pepper liberally. Sear chicken on all sides starting with skin side down until browned on all sides. Remove from pan. Reduce heat to medium. Add chopped vegetables to pan and saute until soft. Add spices and saute until fragrant, about 30 seconds. Add flour, cook slightly. Slowly stir in stock (you may have to eyeball how much liquid you need, if you want a thicker "stew" use less, if you want it thinner use more), mixing well to incorporate flour. Stir in tomatoes, dates, and lemons. Place chicken back in pan, bring back to simmer, cover and cook for about 15-20 min. If using a tagine place tagine in oven (at 400) and cook about 20 min. Top with chopped cilantro. Serve with couscous