Chicken Tagine With Apricots And Spiced Pine Nuts Recipes

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CHICKEN TAGINE WITH PINE-NUT COUSCOUS



Chicken Tagine with Pine-nut Couscous image

Most people think of traditional Moroccan tagines as being long-simmered lamb dishes. When prepared with quick-cooking chicken thighs, they're actually relatively fast to make. Fragrant spices give this dish vibrant layers of flavor, and the cooked-down dried fruits create a silken richness. Prep and Cook Time: 1 hour, 20 minutes.

Provided by wp

Time 1h20m

Yield Makes 4 to 6 servings

Number Of Ingredients 19

2 tablespoons olive oil
6 bone-in chicken thighs (with skin)
1 medium onion, thinly sliced (about 2 cups)
4 large garlic cloves, minced
1 tablespoon minced fresh ginger
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
2 cardamom pods, lightly crushed
2 small dried red chiles, such as arbol
1 teaspoon salt
15 dried apricots, halved
15 pitted prunes, halved
4 cups reduced-sodium chicken broth
5 fresh flat-leaf parsley sprigs plus 1/4 cup minced fresh parsley leaves
1 1/2 cups couscous
1/4 cup lightly toasted pine nuts
1 teaspoon grated fresh lemon zest

Steps:

  • Heat oil in a 6- to 8-qt. heavy-bottomed pot over medium-high heat. Add half the chicken, skin side down, and cook until golden brown, 5 to 7 minutes. Turn over and cook 3 minutes more. Transfer to a plate; repeat with remaining chicken and set aside.
  • Drain all but 2 tbsp. oil from pot and reduce heat to medium. Add onion and sauté until golden, 5 to 7 minutes. Add garlic and ginger and cook, stirring constantly, for 3 minutes. Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chiles, and salt and stir to combine. Return chicken to pot and add apricots, prunes, 2 cups chicken broth, and parsley sprigs. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer 40 minutes. Take pot off heat and remove parsley sprigs and chiles. Remove skin from chicken.
  • In a covered medium saucepan, bring remaining 2 cups chicken broth to a boil. Turn off heat, stir in couscous, cover, and let sit 5 minutes. Uncover pan and fluff couscous with a fork. Stir in 2 tbsp. minced parsley, pine nuts, and lemon zest and toss to combine. Mound couscous on a platter. Top with chicken thighs and pour sauce over the chicken. Sprinkle with remaining 2 tbsp. parsley.
  • Note: Nutritional analysis is per serving.

Nutrition Facts : Calories 793, Carbohydrate 75, Cholesterol 124, Fat 35, Fiber 6.2, Protein 46, SaturatedFat 8.5, Sodium 1043

CHICKEN TAGINE WITH APRICOTS AND SPICED PINE NUTS



Chicken Tagine with Apricots and Spiced Pine Nuts image

Provided by Farid Zadi

Categories     Chicken     Fruit     Ginger     Dinner     Orange     Apricot     Pine Nut     Spice     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 24

For tagine
1 whole chicken (about 3 1/2 pound)
2 tablespoons extra-virgin olive oil, divided
3 large shallots, finely chopped (1 cup)
1 tablespoon unsalted butter
2 garlic cloves, minced
1 tablespoon grated peeled ginger
1/4 teaspoon turmeric
1/4 teaspoon sweet paprika
Pinch of saffron threads (optional)
1 cup water
2 tablespoons blood-orange preserves or bitter-orange marmalade
1 (2-inch) cinnamon stick
1 thyme sprig
2 cilantro sprigs
6 dried apricots, chopped
1 tablespoon finely chopped cilantro or flat-leaf parsley
For spiced pine nuts
1 tablespoon olive oil
1/4 cup pine nuts
1/4 teaspoon turmeric
1/4 teaspoon sweet paprika
Pinch of cayenne (optional)
Garnish: lemon wedges

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

SPICY CHICKEN TAGINE WITH APRICOTS, ROSEMARY, AND GINGER



Spicy Chicken Tagine With Apricots, Rosemary, and Ginger image

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

2 tablespoons extra virgin olive oil
1 tablespoon butter
1 onion, finely chopped
3 sprigs rosemary, 1 finely chopped, the other 2 cut in half
3 tablespoons fresh ginger, peeled and finely chopped
2 red chilies, seeded and finely chopped
2 cinnamon sticks
1 lb boneless skinless chicken breast
3/4 cup dried apricot
2 tablespoons honey
1 (14 ounce) can plum tomatoes or 1 (14 ounce) can whole tomatoes, with their juice
sea salt
fresh ground black pepper
4 tablespoons fresh basil, shredded

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 WITH APRICOTS AND SPICED PINE NUTS



Chicken Tagine With Apricots and Spiced Pine Nuts image

From Farid Zadi. "There is no typical tagine of Algeria-the country is too big, and the cooks are all too opinionated to agree on a typical dish," says Zadi. Still, this version epitomizes the spirit of Algerian cooking, with many flavors in perfect balance and no single ingredient overwhelming the others. And we found the savory, juicy meat (simmered with blood-orange preserves and apricots) and the spiced toasted pine nuts to be an absolutely delicious combination. This pairs well with Recipe # 289150

Provided by Annacia

Categories     Stew

Time 2h

Yield 4 serving(s)

Number Of Ingredients 22

1 (3 1/2 lb) roasting chickens (about 3 1/2 lb)
2 tablespoons extra virgin olive oil, divided
3 large shallots, finely chopped (1 cup)
1 tablespoon unsalted butter
2 garlic cloves, minced
1 tablespoon grated peeled gingerroot
1/4 teaspoon turmeric
1/4 teaspoon sweet paprika
1 pinch saffron thread (optional)
1 cup water
2 tablespoons blood-orange preserves or 2 tablespoons bitter-orange marmalade
1 (2 inch) cinnamon sticks
1 sprig fresh thyme
2 fresh cilantro stems
6 dried apricots, chopped
1 tablespoon finely chopped cilantro or 1 tablespoon flat leaf parsley
1 tablespoon olive oil
1/4 cup pine nuts
1/4 teaspoon turmeric
1/4 teaspoon sweet paprika
1 pinch cayenne (optional)
lemon wedge

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.

Nutrition Facts : Calories 794.4, Fat 59.6, SaturatedFat 15.3, Cholesterol 194.8, Sodium 184.2, Carbohydrate 18.1, Fiber 1.4, Sugar 10.8, Protein 46.1

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