Best Chicken Tagine Recipes

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CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS



Chicken Tagine With Olives and Preserved Lemons image

This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

5 cloves garlic, finely chopped
1/4 teaspoon saffron threads, pulverized
1/2 teaspoon ground ginger
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
Salt and freshly ground black pepper
1 chicken, cut in 8 to 10 pieces
2 tablespoons extra virgin olive oil
3 medium onions, sliced thin
1 cinnamon stick
8 calamata olives, pitted and halved
8 cracked green olives, pitted and halved
1 large or 3 small preserved lemons (sold in specialty food shops)
1 cup chicken stock
Juice of 1/2 lemon
1 tablespoon chopped flat-leaf parsley

Steps:

  • Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
  • Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
  • Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
  • Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

Nutrition Facts : @context http, Calories 628, UnsaturatedFat 29 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 874 milligrams, Sugar 3 grams, TransFat 0 grams

DANIEL BOULUD'S CHICKEN TAGINE



Daniel Boulud's Chicken Tagine image

This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud's sophisticated Mediterranean French restaurant in New York. It is a dish steeped in the flavors of North Africa, but also of France. Chicken serves as the protein, bathed in a blend of North African spices - cinnamon and coriander, turmeric, ginger powder and cardamom - combined with tomatoes, saffron and a little stock. Preserved lemons and olives added at the end provide bite. Tagines are often cooked with root vegetables and dried fruits. Boulud, who famously grew up on a farm, in Lyon, uses cauliflower. ''It is maybe a little more French approach to the tagine,'' he said. Blanching the cauliflower and tomatoes before cooking them may cause some cooks to blanch themselves. But the effort is worth it.

Provided by Sam Sifton

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 23

3 1/2 tablespoons sweet paprika
1 teaspoon garlic powder
2 teaspoons cinnamon
3 tablespoons ground coriander
1 tablespoon plus 1 teaspoon ground turmeric
1 tablespoon ginger powder
1/2 tablespoon ground cardamom
2 1/2 teaspoons ground allspice
8 chicken thighs, approximately 3 pounds
Kosher salt and freshly ground black pepper to taste
2 tablespoons spice mix
1/3 cup extra-virgin olive oil
3 Roma tomatoes
1 head cauliflower, cut into bite-size florets
1 large white onion, diced
3 cloves garlic, diced
1 tablespoon grated fresh ginger
1 pinch saffron
1 tablespoon tomato paste
2 cups chicken stock, homemade or low-sodium
3 tablespoons preserved lemons, approximately 2 lemons, roughly chopped
1 cup green olives, like Castelvetranos
1/2 bunch cilantro, leaves picked and stems discarded.

Steps:

  • Combine the spices in a dry sauté pan set over low heat, and toast them gently until they release their fragrance, 2 minutes or so. Transfer to a bowl, and allow to cool.
  • Preheat oven to 350. Season the chicken thighs with the salt, pepper and 2 tablespoons of the spice mix, along with 2 tablespoons of the olive oil.
  • Bring a large pot of salted water to a boil over high heat, and set a large bowl of ice water to the side. Core the tomatoes, and score an X on their bottoms. Boil the cauliflower florets in the water for 3 minutes, then submerge them in the ice water. Boil the tomatoes for 20 seconds, and chill them in the ice water as well. Remove the cauliflower when it is cold, and pat the florets dry. Peel the skin off the tomatoes, then cut them into quarters lengthwise. Trim away the seeds to make petals.
  • Heat the remaining olive oil in a large sauté pan set over medium heat, and sear the chicken in batches, starting skin-side down, until the thighs are browned. Remove the chicken to a large Dutch oven or tagine pot. Remove all but two tablespoons of the fat in pan, then return it to the heat, and brown the cauliflower and add to the chicken.
  • Reduce heat below the pan, and add the onion, garlic, ginger and saffron. Cook, stirring, until the onions are translucent, approximately 5 minutes. Add tomato paste and chicken stock, and simmer until reduced by 1/3.
  • Pour sauce over the chicken and cauliflower, cover the pot and transfer to oven for 20 minutes. Remove, stir in the tomatoes, preserved lemon and olives, then cover the pot again and cook for an additional 20 minutes or until the chicken is cooked through. Serve the chicken in the pot, garnished with the cilantro leaves, with couscous. Reserve remaining spice mix for the next batch or another use. It keeps well in a sealed container.

Nutrition Facts : @context http, Calories 1036, UnsaturatedFat 52 grams, Carbohydrate 35 grams, Fat 76 grams, Fiber 12 grams, Protein 59 grams, SaturatedFat 18 grams, Sodium 1695 milligrams, Sugar 9 grams, TransFat 0 grams

MOROCCAN CHICKEN TAGINE RECIPE (AUTHENTIC & EASY)



Moroccan Chicken Tagine Recipe (Authentic & Easy) image

This Moroccan Chicken tagine recipe has been in my family for generations. Extremely easy to make and full of flavors. You will love it!

Provided by Safaa (founder of moroccanzest)

Time 1h10m

Number Of Ingredients 17

4 medium chicken drumsticks
1 cup frozen peas
½ pound carrots, peeled and sliced
¼ cup preserved lemon, 100% natural (deseeded and cut in fine slices)
1 medium onion, finely chopped
1 tsp (rounded) chopped parsley
1 tsp (rounded) chopped coriander
¼ cup red olives (optional, but they add an amazing flavor!)
1 clove garlic, pressed
1 tbsp cooking oil
2 tbsp olive oil
4 to 6 cups water (adjust depending on evaporation)
1 tsp ginger powder
½ tsp pepper powder
1 tsp turmeric powder
1 pinch cinnamon powder
½ tsp salt (adjust according to your preferences)

Steps:

  • Prepare your ingredients. Chop the vegetables and press the garlic.
  • Place the heat diffuser on your stove and place your Deep pan on top of it. Make sure everything is stable before you start cooking.
  • In the pan, add the chopped onion, oil, pressed garlic, spices, chicken drumsticks, and ½ cup of water. Mix until the drumsticks are entirely covered with the sauce.
  • Cover your pan and let everything gently boil for 10 minutes on low heat. Stir from time to time.
  • Pour 3-4 cups of water or until your chicken is covered with the sauce.
  • Cover the cooking pot and let cook on low to medium heat until the drumsticks are almost ready. This might take from 30 to 40 minutes, depending on your chicken drumsticks. Check regularly and add a little of water if sauce evaporates.
  • When the chicken is almost done, add the frozen peas, sliced carrots preserved lemons and half the quantity of parsley and coriander. Cover again and let cook until everything is all tender and well cooked. This can take between 20 to 30 minutes. Check regularly and add water whenever needed.
  • Once everything is well cooked and if there is a lot of sauce, uncover your pot and let evaporate for a few minutes. The sauce should be thick, not watery.
  • To serve your dish, gently position the chicken drumsticks and vegetables in the center of your plate and pour a little of the sauce on top.
  • Decorate with marinated olives and some fresh parsley, and coriander.
  • Serve hot or tepid, with fresh bread.

Nutrition Facts : Calories 408 kcal, ServingSize 1 serving

MOROCCAN CHICKEN TAGINE



Moroccan Chicken Tagine image

Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. It's company-worthy yet easy to throw together.

Provided by Jennifer Segal

Categories     Dinner

Time 1h

Yield 4 to 6

Number Of Ingredients 18

1 teaspoon paprika
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon ground ginger
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
1 lemon
5 cloves garlic, minced
8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed of excess skin and fat (see note)
Salt and ground black pepper
1 tablespoon olive oil
1 large yellow onion, halved and cut into ¼-in-thick slices
2 tablespoons all-purpose flour
1¾ cups chicken broth
2 tablespoons honey
2 large or 3 medium carrots, peeled and cut crosswise into ½-inch-thick coins
½ cup Greek cracked green olives, pitted and halved (see note)
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Combine the spices in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside.
  • Season both sides of chicken pieces with 2 teaspoons salt and ½ teaspoon pepper. Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke. Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes; using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more. Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard. Pour off and discard all but 1 tablespoon of fat from the pan.
  • Reduce the heat to medium. Add the onion and cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water now and then if the pan gets too dark). Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and ¼ teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes.
  • Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more.
  • Stir in the olives, reserved lemon zest-garlic mixture, cilantro, and 1 tablespoon of the lemon juice; taste the sauce and adjust seasoning with salt, pepper, and more lemon juice, if desired. Serve with couscous.
  • Note: Don't fret too much over trimming the chicken thighs. The skin gets removed midway through the cooking process and most of the fat will cook off and get drained. I usually just take kitchen shears and quickly snip off any excess skin or fat. Cracked green olives are olives that have been 'cracked' or split open before curing, allowing the brine or marinade to penetrate. You can find them in your supermarket's olive bar, or substitute any green olive that you like.
  • Make-Ahead: After you have completed the step of cooking the carrots, the dish can be refrigerated for up to 2 days. To serve, gently warm on the stove until the chicken is heated through, then proceed to the step where the olives and remaining ingredients are added.

Nutrition Facts : ServingSize 1 chicken thigh, Calories 367, Fat 13 g, Carbohydrate 14 g, Protein 47 g, SaturatedFat 3 g, Sugar 7 g, Fiber 2 g, Sodium 794 mg, Cholesterol 215 mg

CHICKEN TAGINE



Chicken Tagine image

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

2 tablespoons olive oil
8 skinless, boneless chicken thighs, cut into 1-inch pieces
1 eggplant, cut into 1 inch cubes
2 large onions, thinly sliced
4 large carrots, thinly sliced
½ cup dried cranberries
½ cup chopped dried apricots
2 cups chicken broth
2 tablespoons tomato paste
2 tablespoons lemon juice
2 tablespoons all-purpose flour
2 teaspoons garlic salt
1 ½ teaspoons ground cumin
1 ½ teaspoons ground ginger
1 teaspoon cinnamon
¾ teaspoon ground black pepper
1 cup water
1 cup couscous

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

NORTH AFRICAN CHICKEN TAGINE



North African chicken tagine image

This easy and freezable chicken tagine is sure to be a family favourite. It's rich, full of depth of flavour and ideal for feeding a hungry crowd

Provided by Good Food team

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 16

2 large chicken breasts, skin on
4 chicken thighs, bone in and skin on
2 tbsp olive oil
200g shallots, peeled
2 garlic cloves, sliced
4cm piece ginger, grated
1 tsp cumin seeds, lightly crushed
1 tsp coriander seeds, lightly crushed
2 small cinnamon sticks
large pinch saffron threads
1 tsp ground ginger
pinch crushed dried chilli
375g peeled butternut squash, cut into chunks
500ml chicken stock
1 rounded tbsp clear honey
2 tbsp roughly chopped coriander

Steps:

  • Heat oven to 180C/160C/gas 4. Cut each chicken breast in half, then season all the chicken. Heat the oil in a mediumsize ovenproof casserole dish. Add the chicken, skin-side down, and brown well all over - you can do it in batches. Remove from the pan and set aside.
  • Lower heat slightly, add the shallots to the pan and cook until golden brown all over. Add the garlic and grated ginger and cook for 30 secs before adding all the spices and cooking for 1 min more.
  • Throw the butternut squash into the pan and stir to coat in the spices. Arrange the chicken, skin side uppermost, on top of the shallots and squash. Pour over the stock and drizzle in the honey. Bring to a gentle simmer, then transfer to the oven to bake for 40 mins until tender. Scatter with the coriander and serve with couscous and a bowl of harissa, if you like.

Nutrition Facts : Calories 630 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 58 grams protein, Sodium 0.86 milligram of sodium

BEST CHICKEN TAGINE



Best Chicken Tagine image

This was inspired by a fantatstic chicken tagine from Melbourne's Meccah Bah. It has a lovely balance of spice and sweetness. I've customised it from other tagine receipes I've found - and I think this produces the best result. Modest .. maybe.. try for yourself!

Provided by amanda l b

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 21

1 tablespoon olive oil
1 large onion, thinly sliced
3 large garlic cloves, finely diced
1 tablespoon chopped gingerroot
1 1/2 tablespoons paprika
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper (to taste)
1/8 teaspoon ground cinnamon
2 cups water or 2 cups chicken stock
300 g chickpeas (or fresh)
425 g diced tomatoes
1 tablespoon coriander root (finely chopped)
1/2 cup honey
4 skinless chicken thighs or 6 -8 skinless chicken drumsticks
1 teaspoon sesame seeds
1 tablespoon coriander leaves (to garnish)
1 cup couscous
2 teaspoons chicken stock powder
2 tablespoons toasted almonds

Steps:

  • Heat oil in heavy large pot over medium heat.
  • Brown chicken and remove.
  • Add onion, garlic, and ginger to the pot. Cover and cook until onion is tender, stirring often, about 5 minutes.
  • Add paprika, turmeric, ground coriander, ground cumin, cayenne pepper and cinnamon and stir 1 minute to lightly 'toast' the spices.
  • Stir in 2 cups water, chickpeas, tomatoes with juices, honey and coriander roots. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
  • Sprinkle chicken with salt and pepper; add to pot. Cover and simmer for about 50 minutes - or until the chicken is cooked and tender.
  • Add more water to cover the chicken if liquid has evaporated.
  • When the chicken is almost ready, begin to prepare the cous-cous as per packet instructions. Add the chicken stock powder to the cous cous. When the cous cous has absorbed the liquid, add the almonds and stir through.
  • If using drumsticks, remove the drumsticks and strip the meat from the bones. Return the meat back to the mixture and mix through.
  • Stir sesame seeds through.
  • Serve on a bed of cous cous, garnished with coriander leaves.

Nutrition Facts : Calories 583.4, Fat 10.6, SaturatedFat 1.6, Cholesterol 57.3, Sodium 541.6, Carbohydrate 100.3, Fiber 9.6, Sugar 40.9, Protein 25.9

CHICKEN TAGINE



Chicken Tagine image

Chicken tagine is a classic Moroccan dish made in a special pot called a tagine and usually features preserved lemons and olives. This recipe uses lots of the warm spices and harissa that are authentic to Morocco, but it is cooked in a skillet. The substitution of fresh lemons makes this practical for a weeknight without a trip to the market or online.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 medium onions, sliced
3 cloves garlic, minced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/2 teaspoon ground turmeric
2 lemons, one sliced, one juiced
2 tablespoons harissa (or less if you don't like too much spice)
2 cups low-sodium chicken broth
1 cup pitted briny green olives
Fresh cilantro leaves, picked, for serving
Flaked toasted almonds, for serving
Couscous, cooked according to the package instructions, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Sprinkle the chicken with salt and pepper. Add the oil to a large pan and heat over medium-high. When the oil is hot, add the chicken, skin-side down, and cook until the skins are brown, 6 to 8 minutes. Remove the chicken to a plate.
  • Add the onions, garlic, cinnamon, cumin, coriander, ginger and turmeric and cook just until the onions start to soften, about 5 minutes. Add the lemon slices, lemon juice, harissa, chicken broth and olives, then stir to combine. Nestle the chicken back into the pan, skin-side up.
  • Place in the oven, uncovered, and cook until the chicken is cooked through, 25 to 30 minutes.
  • Season to taste. Scatter the cilantro and almonds over the top. Serve over the couscous.

MOROCCAN CHICKEN TAGINE



Moroccan Chicken Tagine image

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

¼ cup ground cinnamon
¼ cup ground cumin
2 tablespoons ground turmeric
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons crushed dried mint
1 tablespoon salt
2 teaspoons ground black pepper
½ cup chopped dried apricots
¼ cup raisins
¼ cup olive oil, or as needed
4 bone-in chicken thighs
½ small onion, minced
2 teaspoons chopped garlic
1 cup chicken broth
¼ cup honey
½ bunch fresh cilantro, chopped
¼ cup toasted sliced almonds

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

CHICKEN TAGINE



Chicken Tagine image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 20

2 pounds chicken thighs and drumsticks
Kosher salt and freshly ground black pepper
1 tablespoon butter
2 tablespoons olive oil
1 onion, chopped
1 tablespoon fresh ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
3 cloves garlic, pressed
1/4 cup wine
1/4 cup chicken broth
1 Confit Lemon, chopped, recipe follows
1/2 cup gently crushed briny olives
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh cilantro
Couscous, for serving
3 organic lemons, skin scrubbed well
Kosher salt
4 peppercorns
1/2 lemon, juiced

Steps:

  • Pat the chicken dry, and season well with salt and pepper.
  • Heat the butter and olive oil in a Dutch oven over medium-high heat, and brown the chicken on all sides. Add the onion, ginger, turmeric, cinnamon, and cook until onion is translucent, about 3 minutes. Season with salt and pepper, and add the garlic and stir for a minute. Increase heat and deglaze with wine, stirring, and allowing it to bubble. Add the broth and bring to a boil. Lower the heat, and cover and simmer gently for 45 minutes, then remove the chicken and set aside.
  • To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot. Heat for 5 more minutes and serve over couscous.
  • Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.

More about "best chicken tagine recipes"

MOROCCAN CHICKEN TAGINE RECIPE - W/ PRESERVED …
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2017-02-06 Traditionally, a whole chicken is used to make the Moroccan Chicken Tagine but in many modern recipes, ... finger-licking-good chicken. Hands down one …
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Estimated Reading Time 4 mins
  • In a tagine or a Dutch oven, heat the olive oil and cook the chicken on both sides (3-4 minutes per side) until well browned. Remove from the pot and set aside.
  • Preheat an oven to 350°F (175°C). Discard all but 2 tablespoons of the fat remaining in the pot and heat it. Add the onions and cook, stirring often, over medium heat for about 15 minutes, until golden brown.
  • Add the coriander, white pepper, ginger, saffron, turmeric, and a pinch of salt to the onions and stir constantly for a few minutes. Return the chicken to the pot. Add the chicken stock and bring to a boil. Cover the pot and cook in the oven for 40 minutes.


BEST MOROCCAN CHICKEN RECIPE (TUTORIAL) | THE ...
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2019-02-05 3. Lower heat and add onions, garlic and cilantro. Let those sweat some, then add the lemons, olives, dried fruit. Finally add the liquid. Cover and let cook for …
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  • Pat chicken pieces dry and season lightly with kosher salt on both sides. Now, rub the chicken all over with the spice rub (if you kept the skins, make sure to apply the spice rub underneath the skins for best flavor.) Set aside in room temperature for 40 to 45 minutes or so (or, if you have the time, cover and refrigerate for 2 hours or overnight. If you do this, take chicken out of fridge and let it rest at room temperature for a few minutes before cooking.)
  • In a 12" deep ceramic pan or braiser like this one, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Add chicken (skin side down, if you kept skin) and brown for 5 minutes. Turn over and brown on the other side for another 3 minutes or so.
  • Lower heat to medium-low and add onions, garlic, and cilantro. Cover and cook for 3 minutes, then add lemon slices, olives, raisins, and dried apricots.


AN EASY, AUTHENTIC, MOROCCAN CHICKEN TAGINE RECIPE ...
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2018-03-01 The first authentic, Moroccan, chicken tagine recipe we ordered was the lemon chicken tagine from La Cantine des Gazelles in Marrakech. It was also the …
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Category Main Dish
Servings 4
Estimated Reading Time 7 mins


CHICKEN TAGINE RECIPE - GREAT BRITISH CHEFS
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Method. print recipe. 1. Heat a splash of oil in a heavy bottomed pan or tagine and add the onion, garlic, ras el hanout and cinnamon stick. 2. Once the onions are soft but not …
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TAGINE RECIPES | FOOD & WINE
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2017-05-08 Here, the best tagine recipes, from chicken tagine with herbs and harissa olives to lamb-and-apricot tagine.
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MOROCCAN CHICKEN TAGINE RECIPE - ANALIDA'S ETHNIC SPOON
2018-10-02 Moroccan Chicken Tagine recipe: 5 star easy North African dish cooked in a clay vessel or slow cooker. The combination of spices and vegetable flavors are amazing. This can also be made in …
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4.7/5
Estimated Reading Time 9 mins
  • Peel and slice potatoes 1/4" Place potatoes in water to avoid browning while you cook the chicken in tagine.
  • On the bottom of the tagine dish place the onions, carrots, tomatoes, and garlic. Place chicken pieces on top and season with the spices. Sprinkle with the chopped parsley. Pour over the olive oil. Add roughly 1 cup of water.
  • Cover and cook over medium heat for about 1 hour. Check for doneness. The chicken should be tender and have an internal temperature of 165 degrees. You may have to remove some liquid as you go with a baster or ladle if it starts to run over the sides of the tagine base.
  • Drain potatoes and add them to the top of the tagine forming a circle. Cover and continue to cook for another 20 minutes until the potatoes are soft. Add the peas and cook for an additional 5 minutes uncovered.


TRADITIONAL MOROCCAN TAGINE RECIPE | TRAVEL FOOD ATLAS
2021-08-12 Although lamb and beef are eaten, chicken is the most preferred meat for preparing the traditional Moroccan Tagine recipe. This recipe utilizes traditional Moroccan spices and ingredients – …
From travelfoodatlas.com
Estimated Reading Time 4 mins
  • Heat olive oil in your Moroccan tagine pot. Add diced onions to the pot and saute for about five minutes till it turns translucent.
  • Next, add grated ginger and minced garlic to the pot and saute for another two minutes. Once the mixture starts giving aromatic flavor, add diced chicken breast and stir the mixture for about one minute to let the extra water from chicken evaporate.
  • Next, it is time to add your spice mix to the pot. Sprinkle coriander, cinnamon, cumin, and turmeric powder and stir to combine. Saute the mixture until the chicken cubes are no longer pink.
  • Once all the ingredients are perfectly combined into the chicken, it is time to add almonds, raisins, honey, harissa, chickpeas, bouillon cubes, and 1 cup water to the pot. Stir well to combine all the ingredients. Reduce the heat and stir for a minute before covering the pot to simmer it for 10 minutes.


10 MOROCCAN TAGINE RECIPES THAT YOU HAVE TO TRY

From thespruceeats.com
  • Chicken With Preserved Lemon and Olives. This dish is one that you'll return to making time and again, and that's exactly what Moroccans themselves do whether cooking a weekday meal for their own families or preparing a larger spread of food to serve to guests.
  • Lamb or Beef With Prunes. Even if you don't normally think to reach for prunes at the grocery store, you'll definitely want to add them to your shopping list so that you can try this fabulous dish.
  • Chicken and Apricot Tagine. Here's another sweet-and-savory combo that is sure to please the palate of even picky eaters. Chicken is slowly cooked until tender with onions, garlic, saffron, ginger, and cinnamon and then topped with dried apricots that have been poached in syrup.
  • Classic Fish Tagine With Chermoula and Vegetables. A zesty Moroccan marinade called chermoula tagra is used in place of cooking in a tagine. Continue to 5 of 10 below.
  • Moroccan Meatball Tagine in Tomato Sauce. If you've been hesitant to dig into a tagine the Moroccan way—with a chunk of crusty bread for dipping—this comfort food favorite might just compel you to do so.
  • Vegetarian Chickpea and Carrot Tagine. This easy tagine with chickpeas and carrots never fails to elicit compliments. Picquantly seasoned with a touch of sweetness from cinnamon and honey, you'll find it's the perfect vegetarian entrée or side dish.
  • Chicken, Lamb, or Beef Tagine With Peas and Artichokes. Veggie-laden tagines are the Moroccan equivalent of a one-pot meal or stew. In the winter months, peas and artichokes are in season, and they are often paired in dishes such as this one.
  • Berber Tagine With Vegetables. Lamb or beef is hidden under a conical arrangement of seasonal veggies in this impressive everyday Berber-style dish. Be sure to use a clay tagine to add earthy, satisfying flavor to that provided by preserved lemon, olives, and generous Moroccan seasonings.
  • Merguez Sausage and Egg Tagine. Humble eggs conquer the main-dish status when cooked with onions, tomatoes, and spicy merguez sausage. A dusting of salt, pepper, and cumin usually suffices for seasoning, but those who prefer things a bit more fiery will find that harissa works as the perfect condiment.
  • Tagine of Shrimp in Tomato Sauce. Tomato sauce forms the base for a scrumptious seafood tagine of shrimp. Tradition is, of course, to eat communally from the tagine using pieces of Moroccan bread in lieu of a fork, but for this particular dish, you might prefer to serve it over a bed of rice or pasta.


HOW TO MAKE THE PERFECT CHICKEN TAGINE | CHICKEN | THE ...
2013-03-13 6 chicken thighs. 3tbsp violet olives. Heat a tagine or heavy-bottomed shallow lidded pan on a low heat and add the oil, followed by a layer of onion. Mash the garlic with ½tsp salt and add to ...
From theguardian.com
Estimated Reading Time 7 mins


CHICKEN & OLIVES TAGINE - CULINAE MUNDI
Chicken and green olives tagine is best known as a Moroccan dish but originally both the recipe and the earthenware pot in which it is cooked is Berber and, therefore, cooked also in other North African countries. in Algeria, for example, it is known as Tagine Zitoune (the latter is the Arabic word for olives). The original dish has evolved with the arrival of Arab & Ottoman invaders and ...
From culinaemundi.com


BEST CHICKEN TAGINE RECIPES
More about "best chicken tagine recipes" MOROCCAN CHICKEN TAGINE RECIPE - W/ PRESERVED LEMONS & OLIVES. 2017-02-06 · Generously salt the chicken thighs on all sides and let sit for about 1 hour at a room temperature. In a tagine or a Dutch oven, heat the olive oil and cook the chicken on both sides (3-4 minutes per side) until well browned. Remove from the pot and set aside. …
From tfrecipes.com


10 BEST MOROCCAN CHICKEN VEGETABLE TAGINE RECIPES | YUMMLY
Chicken Tagine with Lemon and Olives Marmita. couscous, salt, olive oil, spice, port wine, green olives, chicken legs and 7 more. Yummly Original.
From yummly.com


10 BEST CHICKEN BREAST TAGINE RECIPES | YUMMLY
butter, egg, bread crumbs, cooking oil, salt, Parmesan cheese and 6 more. Spinach Stuffed Chicken Breast Foster Farms. salt, olive oil, black pepper, eggs, onion, feta cheese crumbles and 5 more. Walnut-Crusted Chicken Breast AllieKey. egg white, chopped walnuts, salt, panko, skinless boneless chicken breast and 2 more.
From yummly.com


CHICKEN TAGINE RECIPES - BBC FOOD
This one-pot Moroccan chicken recipe is a simplified tagine using chicken breast and store cupboard basics for a satisfying meal for four. It's also great for batch cooking.
From bbc.co.uk


THE BEST MOROCCAN CHICKEN TAGINE RECIPE
2021-08-25 Allow the chicken to cook undisturbed for 80 to 90 minutes, and then turn the chicken over so it's flesh-side up. Cover the tagine again, and allow the chicken to finish cooking until very tender (about 45 minutes to 1 hour). Turn off the heat, and let the …
From thespruceeats.com


CHICKEN TAGINE - EASY CHICKEN TAGINE RECIPE
2021-09-30 Directions. Heat 50ml of vegetable oil in a large pan over medium heat. Add your chicken thighs skin side down and cook for four minutes, before turning over and cooking for …
From delish.com


THE BEST CHICKEN TAGINE - BEST RECIPES UK
Step 1 Place all the spices in a large bowl, add the chicken and toss until the chicken is fully covered. Cover the bowl with cling film and chill in the refrigerator for at least an hour, or overnight. Step 2 In another bowl, add the raisins, apricots and pour over 200ml of the hot stock. Allow to soak for at least an hour, or overnight.
From bestrecipesuk.com


CHICKEN TAGINE RECIPES | BBC GOOD FOOD

From bbcgoodfood.com


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