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.
CHICKEN LEG TAGINE WITH PRUNES, APRICOTS AND ROASTED ALMONDS
The warm flavours of cinnamon, dried fruits and chicken make this tagine a Moroccan classic. 632 kcal, 50g protein, 46g carbohydrate (of which 44g sugars), 26g fat (of which 4g saturates), 7g fibre and 1.1g salt per portion.
Provided by Nassira Jmil
Categories Main course
Yield Serves 5
Number Of Ingredients 17
Steps:
- In a large bowl, mix half of the onion, half of the garlic, half of the coriander and half of the parsley. Add 2 tablespoons of the olive oil, the lemon juice, 1 teaspoon of the ginger, 1 teaspoon of cinnamon and the turmeric and season well with salt and freshly ground black pepper. Rub the chicken legs with the mixture to coat.
- Cover the bowl with cling film and leave to marinade for 2-3 hours, or, for best results, overnight in the fridge.
- Preheat the oven to 180C/160C Fan/Gas 4.
- Heat 1 tablespoon of olive oil in a frying pan. Fry the chicken on both sides until slightly brown and set aside.
- Put the remaining olive oil, onion, garlic and 1 teaspoon of ginger into a tagine or into an ovenproof pot with a lid. Stir the mixture and place the chicken on top.
- Heat the saffron in a dry pan and sprinkle it over the chicken. Sprinkle some freshly ground black pepper and 2 teaspoon cinnamon over the chicken and add a splash of water. Crumble the stock cube into the water and sprinkle with the remaining fresh parsley and coriander.
- Bake in the oven with the lid on for about 1 hour, or until tender.
- In a saucepan, cover the dried prunes with water and bring to the boil. Add half of the sugar and 1 teaspoon of cinnamon. Turn down the heat and let the prunes simmer until caramelised.
- In another saucepan, cover the apricots with water and bring to the boil. Add the rest of the sugar and the rest of the cinnamon. Turn down the heat and let the apricots simmer until caramelised.
- Check the tagine regularly, making sure that the sauce doesn't dry.
- To serve, garnish the tagine with the caramelised prunes and apricots and the toasted almonds.
Nutrition Facts : Calories 632kcal, Carbohydrate 46g, Fat 26g, Fiber 7g, Protein 50g, SaturatedFat 4g, Sugar 44g
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 AND APRICOT TAGINE
Steps:
- Gather the chicken ingredients.
- Combine the spices in a bowl large enough to hold the chicken.
- Add the chicken and toss to evenly coat the pieces with the spices.
- Gather the remaining tagine ingredients.
- Over medium-low heat, melt the butter in the base of a large tagine or Dutch oven.
- Add the olive oil, onions, garlic, and cinnamon stick .
- Add the seasoned chicken, meat-side down, in a single layer on top of the onions.
- Place the cilantro bouquet on top. Add the broth to the tagine.
- In the bowl used to season the chicken, swirl the water to cleanse it of the spices.
- Add the water to the tagine.
- Cover and leave the liquids to reach a simmer over medium-low heat.
- Once simmering , cook the chicken, undisturbed, for 1 hour.
- Remove 1/2 cup of the cooking liquids and set aside.
- Carefully turn over the chicken pieces so that they are meat-side up.
- Cover the pan and continue simmering for another 30 minutes to 1 hour, until the chicken is done and the liquids are thick and reduced.
- While the chicken is cooking, put the apricots in a small pot and cover with water.
- Simmer the apricots over medium heat, partially covered, for 10 to 15 minutes, or until tender enough to pinch in half with your fingers.
- Drain the apricots and return to the pot.
- Add the sugar (or honey), ground cinnamon, and the 1/2 cup of the reserved cooking liquid.
- Simmer the apricots gently for 5 to 10 minutes, or until they are sitting in a thick syrup.
- Discard the cilantro bouquet and cinnamon stick from the tagine.
- Arrange the chicken on a large serving platter (or simply leave in the base of the tagine). Spoon the apricots and syrup on and around the chicken. If desired, garnish with fried almonds or sesame seeds.
Nutrition Facts : Calories 688 kcal, Carbohydrate 38 g, Cholesterol 175 mg, Fiber 4 g, Protein 48 g, SaturatedFat 13 g, Sodium 698 mg, Sugar 29 g, Fat 39 g, ServingSize Serves 4, UnsaturatedFat 0 g
MOROCCAN TAGINE OF CHICKEN WITH APRICOTS
This is one of my favorite Moroccan dishes. Many people stay away from making Moroccan tagine dishes because they think you need a tagine pot to cook it in. This isn't so-- a dutch oven (such as a le creuset) works magnificently. The word tagine actually means "stew", so these tagine recipes are a reflection of the cooking method, not the pot. I cooked mine in my le creuset pot, and then served it in my tagine pot. If you've never dabbled in Moroccan cooking before, you must taste this delightfully sweet and savory tagine! Enjoy!
Provided by Sommer Clary
Categories Moroccan
Time 14h45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a shallow non-metallic dish, mix the chicken with the crushed garlic, orange juice, 1/4 cup olive oil, cilantro, mint, cumin and nutmeg. Cover, and let marinate overnight (but give it a stir at least once).
- In a large dutch oven, heat 2 TBS oil over med/ high heat. Halve the onion lengthwise and thinly slice it crosswise. Add the onion and the minced garlic to the pot, and stir until softened and cooked, but not browned. Remove from pot and set aside.
- Add 1 more tablespoon of the oil and add the chicken, reserving the marinade. Brown the chicken in the pot and then add the onions, prunes, apricots and their soaking liquid, marinade, chicken stock and salt (tip: "rinse" the marinade dish with the chicken stock to ensure that all of the spices, etc, make it into the pot).
- Bring to a boil, then immediately lower to a simmer and cover with a lid. Simmer for 2-2 1/2hours. Towards the end, remove the lid from the pot to allow the liquid to evaporate a little.
- Serve warm and sprinkled with sesame seeds, if desired.
SPICY MOROCCAN CHICKEN WITH APRICOTS AND PRUNES (LOW FAT)
Prepare and marinate ahead of time and just throw it in the oven when you get home. Attractive combination of colors and textures. The aroma while this is cooking is fabulous--and so is its taste. An adventure in spices! Preparation time does not include chill time.
Provided by Crafty Lady 13
Categories Chicken Thigh & Leg
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In the morning (or the night before), combine first 13 ingredients in ungreased 2 quart shallow casserole.
- Add chicken. Turn to coat. Cover. Chill for at least 8 hours or overnight. Stir.
- Bake chicken, uncovered, in 400 degree F oven for about 30 minutes, stirring occasionally, until chicken is no longer pink.
Nutrition Facts : Calories 259.6, Fat 6.5, SaturatedFat 1.4, Cholesterol 94.4, Sodium 250.7, Carbohydrate 25.5, Fiber 2.5, Sugar 18.4, Protein 23.5
CHICKEN TAGINE WITH PRUNES AND OLIVES
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Dry chicken and season with salt and pepper. Heat a large, heavy skillet, preferably cast iron, to very hot. Add chicken (in batches if necessary) skin side down, and sear until skin is golden brown. Remove chicken when browned (do not turn it) and set aside.
- Discard all but a thin film of fat from the pan. Add onion and garlic and sauté on low until soft. Stir in paprika and cumin, cook about a minute and then add prunes, olives, stock and butter. Cook, stirring, about 5 minutes. Season with salt and pepper. Transfer contents of pan to a 12- to 14-inch tagine, sauté pan or casserole. Place chicken on top, skin side up.
- Cover and cook on medium-low heat about 40 minutes, until chicken is cooked through. Serve immediately or set aside to be reheated. To serve, scatter lemon zest and mint over the chicken, squeeze juice of the lemon on top and bring tagine to the table covered.
Nutrition Facts : @context http, Calories 690, UnsaturatedFat 29 grams, Carbohydrate 25 grams, Fat 46 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 855 milligrams, Sugar 13 grams, TransFat 0 grams
MOROCCAN TAGINE OF CHICKEN WITH PRUNES, APRICOTS, AND ALMONDS
In the heart of Dijon, at the Municipal Museum, right next door to the majestic stone kitchen of the dukes of Burgundy, Alette Lévy checks coats. Once the owner of Dijon's only kosher butcher shop, she talks food between customers, such as this chicken-tagine recipe she makes for her French friends. The trick to this recipe is to put the almonds in the microwave for 3 minutes, to make them crackly. This way you don't run the risk of burning them, the way I always seem to do when I forget them in the oven or frying pan. Alette told me you can substitute lamb for the chicken.
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a Dutch oven or other large, heavy frying pan with a cover. Add the onions, and sauté slowly until golden. While the onions are cooking, season the chicken pieces well with salt and pepper, and sprinkle with cinnamon. Push aside the onions and tuck the chicken pieces into the pan. Brown them well on all sides.
- Add the prunes, raisins, and apricots to the chicken pieces, along with the saffron, cumin, and paprika, and a cup of water. Simmer, covered, stirring occasionally, for about 40 minutes, or until the chicken is cooked and most of the liquid has evaporated. (Add more water if necessary.)
- Just before serving, toast the almonds in the microwave for 3 minutes, and sprinkle them over the chicken. Serve with saffron rice (see page 278).
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