Chicken Stewed With Chickpeas And Apricots Recipes

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EASY CROCK POT MOROCCAN CHICKEN, CHICKPEA AND APRICOT TAGINE



Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine image

This is one of my family's favourite recipes; I am constantly asked all the time to make it. I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flat breads or pitta breads & assorted salads in spring & summer or served with hot fluffy & fruity couscous, assorted chutneys or pickles in the depths of winter. I make mine in a fantastic "Electric Tagine" made by Tefal; it of course works in a more traditional clay tagine - BUT the real secret is.......it works like a dream in a Slow cooker/Crock Pot. Try it out! If you cannot get Ras-el-Hanout, which is an exotic Moroccan spice mixture, including rose petals - don't worry, use the other spices I have listed instead; or I have a Ras-el-Hanout recipe posted on Recipezaar: Recipe #205185 N.B. I notice in a review that it has been suggested that Chemical Heat is needed!! The great thing about sharing recipes is that they can be adapted to personal taste. BUT, this is not supposed to be a "Hot" recipe, but a "Fragrant & Fruity" recipe!! A Tagine by definition is SLOW cooked over a LOW heat & is very fruity with subtle undertones of heat! However, life would be boring if you couldn't add a bit of "heat", but it's just not traditional. What is traditional, is to allow your guests to add their own heat, so have a bowl of "Harissa" on the table. Preserved lemons are also a wonderful and traditional addition - I have a recipe posted on Recipezaar: Recipe #209590 PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!

Provided by French Tart

Categories     One Dish Meal

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 23

6 large boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 3 lbs)
1 tablespoon flour or 2 tablespoons cornflour
2 large onions, chopped
3 -4 garlic cloves, chopped finely
1 -2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix (or make up spice mix below)
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper
chopped fresh coriander, to serve (Cilantro)
2 carrots, peeled & diced (optional)
1 preserved lemon, chopped into small wedges (optional)
harissa

Steps:

  • PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
  • Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
  • Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
  • Add herbs,spices & finely chopped ginger with salt & pepper to taste.
  • Finally add tinned tomatoes & mix well.
  • Pour the above tomato,onion & spice mix into slow cooker or tagine.
  • Add chicken & chickpeas & mix well.
  • Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
  • Give it a gentle but good stir to mix everything together well.
  • Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
  • If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
  • Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
  • Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
  • Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.

CHICKPEA TAGINE WITH CHICKEN AND APRICOTS



Chickpea Tagine With Chicken and Apricots image

Tagines, the slow-cooked, deeply aromatic stews of North Africa, are traditionally made and served in distinctive clay pots, often with lamb, and usually over couscous. This isn't a traditional version: It's fairly quick, and it relies on a heavy-bottomed saucepan rather than a tagine. With chicken thighs, bulgur, chickpeas and dried apricots, it comes together to produce an Americanized version that is a super one-pot dinner, fast enough for a weeknight despite the long ingredient list, and infinitely variable.

Provided by Mark Bittman

Categories     dinner, easy, weekday, one pot, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons olive oil
4 skinless chicken thighs
1 large onion, chopped
1 tablespoon minced garlic
1 teaspoon minced fresh ginger
1 1/2 teaspoons ground coriander
1 tablespoon ground cumin
1 1/2 teaspoons ground cinnamon
1/2 cup chopped dried apricots
1 cup chopped tomato (fresh or canned or boxed, with juice)
2 cups cooked or canned chickpeas, drained, with the liquid reserved
1 to 2 cups chicken stock, bean liquid or water, or more as needed
1/2 cup bulgur
Salt
freshly ground black pepper
1/2 cup chopped fresh parsley, for garnish

Steps:

  • Put oil in a large, deep pot over medium-high heat. When oil is shimmering, add chicken and brown well on both sides; remove from pan and set aside. Reduce heat to medium, add onion to the pan and cook until soft, about 5 minutes; add garlic, ginger, coriander, cumin, cinnamon, dried apricots and tomato. Cook and stir just long enough to loosen any brown bits from bottom of pan.
  • Add chickpeas and 1 cup of stock or bean liquid to the pan and turn heat back to medium-high. When mixture reaches a gentle bubble, return chicken to the pan. Cover pot, turn heat to low and cook, checking occasionally to make sure the mixture is bubbling gently, for about 15 minutes or until tomatoes break down and flavors begin to meld. Stir in bulgur, adding more stock if necessary so that the mixture is covered with about an inch of liquid. Season with salt and pepper.
  • Cover and cook until the chicken and bulgur are both done, about 10 to 15 minutes. Taste, adjust the seasonings and serve in bowls garnished with parsley.

Nutrition Facts : @context http, Calories 536, UnsaturatedFat 12 grams, Carbohydrate 49 grams, Fat 18 grams, Fiber 11 grams, Protein 47 grams, SaturatedFat 3 grams, Sodium 1117 milligrams, Sugar 14 grams, TransFat 0 grams

CHICKEN AND CHICKPEA TAGINE WITH APRICOTS AND HARISSA SAUCE



Chicken and Chickpea Tagine with Apricots and Harissa Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons canola oil
8 chicken thighs
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large yellow onion, peeled, halved, and thinly sliced
2 cloves garlic, finely chopped
1 tablespoon ras al-hanut*
Large pinch saffron, soaked in 1/4 cup warm water
1 cinnamon stick
1 1/2 cups canned diced tomatoes, drained (15-ounce can)
1 1/2 cups canned chickpeas, rinsed and drained (15-ounce can)
3/4 cup dried apricots, sliced into half moons
Harissa Sauce, recipe follows
Chopped flat-leaf parsley, for garnish
Chopped fresh cilantro leaves, for garnish
1/2 cup creme fraiche
1 tablespoon harissa**
Salt

Steps:

  • Preheat oven to 400 degrees F.
  • Heat canola oil in a large Dutch oven or a tagine over high heat. Season chicken with salt and pepper on both sides and place in the hot pan, skin side down, in batches if needed; cook until golden brown. Turn the thighs over and cook for 2 minutes longer. Remove chicken to a plate.
  • Remove all but 2 tablespoons of the oil from the pan then add the olive oil and heat over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the ras al-hanut and cook another 30 seconds. Add the saffron with the soaking liquid, cinnamon stick, tomatoes, chickpeas, and apricots and bring to a simmer. Nestle the chicken into the mixture and bring to a simmer. Cover and cook on the stovetop or in the oven for 35 to 40 minutes or until the chicken is tender. Do not remove the lid to check on the chicken until this time. Garnish each serving with a dollop of Harissa Sauce, parsley and cilantro.
  • Whisk all ingredients together in a small bowl and let stand at least 30 minutes in the refrigerator before serving.

MOROCCAN CHICKEN WITH CHICKPEAS AND APRICOTS



Moroccan Chicken With Chickpeas and Apricots image

Make and share this Moroccan Chicken With Chickpeas and Apricots recipe from Food.com.

Provided by lik2fish

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

1 1/4 teaspoons sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
3 slices lemon zest (each about 2 inches by 3/4 inch)
3 tablespoons fresh lemon juice, from 1 to 2 lemons
5 medium garlic cloves, minced
1 (3 1/2-4 lb) roasting chickens, cut into 8 pieces
1 tablespoon olive oil
1 large onion, halved and cut into 1/4-inch slices (about 3 cups)
1 3/4 cups low sodium chicken broth
1 tablespoon honey
1 medium carrot, peeled and cut crosswise into 1/2-inch-thick coins, very large pieces cut into half-moons (about 1 cup)
1 cup dried apricot, halved
1 (15 ounce) can chickpeas, drained and rinsed
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Combine spices in small bowl and set aside.
  • Mince 1 strip lemon zest; combine with 1 teaspoon minced garlic and mince together until reduced to fine paste; set aside.
  • Season both sides of chicken pieces liberally with salt and pepper.
  • Heat oil in large heavy--bottomed Dutch oven over medium-high heat until beginning to smoke.
  • Brown chicken pieces skin side down in single layer until deep golden, about 5 minutes; turn chicken pieces and brown on second side, about 4 minutes more.
  • Transfer chicken to large plate; when cool enough to handle, peel off skin and discard.
  • Pour off and discard all but 1 tablespoon fat from pot.
  • Add onion and 2 remaining lemon zest strips to pot and cook, stirring 5 to 7 minutes
  • Add remaining 4 teaspoons garlic and cook, stirring,about 30 seconds.
  • Add spices and cook, stirring constantly,45 seconds to 1 minute.
  • Stir in broth and honey, scraping bottom of pot with wooden spoon to loosen browned bits.
  • Add thighs and drumsticks, reduce heat to medium, and simmer for 5 minutes.
  • Add carrots, apricots, and breast pieces to pot, arranging breast pieces in single layer on top of carrots.
  • Cover, reduce heat to medium-low, and simmer 10 to 15 minutes.
  • Transfer chicken to plate or bowl and tent with foil.
  • Add chickpeas to pot; increase heat to medium-high and simmer 4 to 6 minutes.
  • Return chicken to pot and add garlic-zest mixture, cilantro, and lemon juice; stir to combine and adjust seasoning with salt and pepper.
  • Serve immediately.

Nutrition Facts : Calories 857.2, Fat 46.4, SaturatedFat 12.5, Cholesterol 187.2, Sodium 544.8, Carbohydrate 58.2, Fiber 8.9, Sugar 24.6, Protein 53.6

STEWED CHICKEN AND CHICKPEAS



Stewed Chicken and Chickpeas image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 14-ounce can no-salt-added tomato sauce
1 15-ounce can chickpeas, drained and rinsed
1 small bell pepper (any color), thinly sliced
1/3 cup dried apricots, halved
2 cloves garlic, smashed
1/4 teaspoon garam masala or ground cinnamon, plus more for topping
Large pinch of red pepper flakes
Kosher salt
4 6-ounce skinless, boneless chicken breasts
1/4 cup low-fat (2 percent) Greek yogurt
Chopped fresh parsley, for topping (optional)
3 whole-wheat pitas, quartered

Steps:

  • Combine the tomato sauce, 1 cup water, the chickpeas, bell pepper, apricots, garlic, garam masala, red pepper flakes and 1/2 teaspoon salt in a large skillet and bring to a simmer over medium-high heat. Nestle the chicken in the tomato-chickpea mixture; reduce the heat to maintain a gentle simmer and cook, uncovered, turning the chicken once, until cooked through, about 20 minutes.
  • Divide the chicken and tomato-chickpea mixture among plates, top with the yogurt and sprinkle with parsley and garam masala to taste. Serve with the pita wedges.

Nutrition Facts : Calories 461 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 100 milligrams, Sodium 369 milligrams, Carbohydrate 55 grams, Fiber 10 grams, Protein 52 grams

CHICKEN STEWED WITH CHICKPEAS AND APRICOTS



Chicken Stewed With Chickpeas and Apricots image

Make and share this Chicken Stewed With Chickpeas and Apricots recipe from Food.com.

Provided by rebecca_wigginshotm

Categories     Stew

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

4 whole chicken legs
2 tablespoons olive oil
1 large onion, chopped medium
2 carrots, chopped coarse
3 garlic cloves, minced
2 tablespoons gingerroot, grated
2 1/2 cups chicken stock
1 (15 ounce) can chickpeas, drained
1/2 cup dried apricot, chopped
1 tablespoon fresh oregano, chopped
1 teaspoon fresh thyme
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place a Dutch oven over medium-high heat and heat the olive oil till it shimmers. Place the chicken in the pan, skin side down, and sear for five minutes on each side. Remove chicken and set aside.
  • Add onion and carrots to the pan along with the salt and pepper. Sauté until brown (8-10 minutes). Add garlic and ginger and cook one minute longer.
  • Add chickpeas, apricots, thyme, chicken stock and seared chicken legs back to the pan. Bring pot to a simmer and turn down to low. Simmer for about 45 minutes.
  • Right before serving stir in oregano and season to taste.

Nutrition Facts : Calories 627.3, Fat 30.3, SaturatedFat 7.3, Cholesterol 143.1, Sodium 1270.6, Carbohydrate 47.9, Fiber 7.6, Sugar 14.1, Protein 40.8

CHICKEN STEW WITH CARROTS, CHICKPEAS, AND RAISINS



Chicken Stew with Carrots, Chickpeas, and Raisins image

Yield serves 6

Number Of Ingredients 14

1 tablespoon all-purpose flour
2 pounds skinless, bone-in chicken thighs
1/2 teaspoon coarse salt
1 can (14 ounces) low-sodium chicken broth
1 cup drained canned chickpeas, rinsed
3 carrots, peeled and coarsely chopped
1/2 cup raisins
1 small onion, chopped
2 garlic cloves, minced
2 tablespoons finely chopped peeled fresh ginger
4 to 5 sprigs fresh thyme
1 tablespoon Dijon mustard
1 teaspoon finely grated lemon zest
1 box (5.8 ounces) couscous

Steps:

  • Preheat the oven to 350°F. Place the flour in an ovenproof bag; shake to coat inside. Place bag in a small roasting pan.
  • Season chicken with the salt, and place in bag. Add broth, chickpeas, carrots, raisins, onion, garlic, ginger, thyme, mustard, and zest to bag; tie bag closed, and shake to combine. Set in pan, and make four 1/2-inch slits in bag near opening. Bake chicken mixture in bag in the roasting pan until chicken is very tender, 1 hour 30 minutes.
  • While the chicken cooks, prepare the couscous according to package instructions, omitting any fat. Serve chicken and sauce over couscous.
  • (Per serving)
  • Calories: 381
  • Fat: 10g
  • Cholesterol: 76mg
  • Carbohydrate: 46g
  • Sodium: 473mg
  • Protein: 28g
  • Fiber: 5g

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