Chicken Tagine With Chickpeas 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.

INSTANT POT® CHICKEN TAGINE WITH APRICOTS AND CHICKPEAS



Instant Pot® Chicken Tagine with Apricots and Chickpeas image

In this dish, the Instant Pot® is used to create a dish reminiscent of a slowly braised stew in a traditional clay tagine. It's a sweet-and-savory, highly flavorful combo that will take you back to your Moroccan trip or inspire you to start planning for that Sahara camel-trek. Chicken is cooked until tender with onions, garlic, turmeric, ginger, and cinnamon. Apricots steep in the broth. Serve with rice or couscous and Greek yogurt.

Provided by Diana71

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 1h

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil
4 skin-on, bone-in chicken thighs
1 large onion, sliced
3 cloves garlic, minced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon red pepper flakes
1 pinch saffron
1 (15 ounce) can diced tomatoes
1 cup chicken broth
⅓ cup halved dried apricots
salt and ground black pepper to taste
1 (15 ounce) can chickpeas, rinsed and drained
2 tablespoons chopped fresh mint

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Place olive oil in the hot cooker and fry chicken thighs until browned, 2 to 3 minutes per side. Remove chicken from the inner pot and set aside.
  • Add onion and garlic to the pot, followed by cinnamon, cumin, turmeric, red pepper flakes, and saffron. Cook and stir until onion is soft, about 5 minutes. Press Cancel to leave Saute mode.
  • Place chicken back into the pot on top of onion mixture. Pour in tomatoes and chicken broth. Sprinkle apricots over the top. Season with salt and pepper. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in chickpeas and mint leaves.

Nutrition Facts : Calories 254.1 calories, Carbohydrate 21.6 g, Cholesterol 48.3 mg, Fat 11 g, Fiber 4.1 g, Protein 16.7 g, SaturatedFat 2.6 g, Sodium 516.5 mg, Sugar 7 g

CHICKEN AND CHICKPEA TAGINE



Chicken and Chickpea Tagine image

Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine. Some things to look out for: First, work with dark-meat chicken only and be aware that tagines are on the dry side, so don't add liquid to the sauce unless it is threatening to burn. Home-cooked chickpeas and fresh tomatoes are, of course, preferable to canned varieties, but in this dish the differences are not marked. Do, however, use a vanilla bean, not vanilla extract.

Provided by Mark Bittman

Categories     dinner, one pot, main course

Time 1h

Yield 4 servings

Number Of Ingredients 18

2 tablespoons corn or canola oil
2 tablespoons butter
1 large onion, peeled and thinly sliced
2 cloves garlic, minced
Salt
Pinch nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
Pinch cayenne
1 1/2 to 2 cups chopped tomatoes (canned are fine; drain excess liquid)
4 cups chickpeas (canned are fine; drain and rinse first)
1/2 cup raisins or chopped pitted dates
1/2 vanilla bean
8 chicken thighs, or 4 leg-thigh pieces, cut in two
Chopped cilantro or parsley leaves

Steps:

  • Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.
  • Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.

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

LAMB TAGINE WITH CHICKPEAS AND APRICOTS



Lamb Tagine With Chickpeas and Apricots image

Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and dried fruit. If you like, steam the couscous with a large pinch of saffron.

Provided by Bon Appétit Test Kitchen

Categories     Lamb     Dinner     Apricot     Spice     Chickpea     Potluck     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 14

3/4 cup dried chickpeas
5 garlic cloves (2 whole, 3 chopped)
1 large cinnamon stick, broken in half
2 tablespoons olive oil
3 pounds 1" cubes lamb shoulder
Kosher salt and freshly ground black pepper
1 large onion, diced
5 teaspoons Ras-el-Hanout spice blend
1 tablespoon chopped peeled ginger
1 cup canned diced tomatoes with juices
2 1/2 cups (or more) low-salt chicken stock
1/2 cup halved dried apricots
Steamed couscous
Chopped fresh cilantro

Steps:

  • Place chickpeas in a medium saucepan. Add water to cover by 2". Let soak overnight.
  • Drain chickpeas; return to same saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2". Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain; set aside.
  • Meanwhile, heat oil in a large heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, about 4 minutes per batch. Transfer lamb to a medium bowl. Add onion to pot; reduce heat to medium, season with salt and pepper, and sauté until soft and beginning to turn golden, about 5 minutes. Add chopped garlic, Ras-el-Hanout , and ginger. Stir for 1 minute. Add tomatoes and lamb with any accumulated juices. Bring to a boil. Add 2 1/2 cups stock. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes.
  • Stir in chickpeas; simmer until heated through, about 10 minutes. Stir in apricots; simmer until heated through, about 5 minutes. Season with salt and pepper.
  • Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center. Sprinkle cilantro over.

CHICKEN TAGINE WITH OLIVES AND APRICOTS



Chicken Tagine With Olives and Apricots image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 22

6 chicken quarters, excess fat trimmed
Kosher salt
2 lemons
1/4 cup extra-virgin olive oil
3 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, chopped
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed saffron threads
Freshly ground black pepper
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh parsley
1/2 cup dried apricots, sliced in half crosswise
2 tablespoons honey
1/4 cup blanched almonds
1 1/2 cups small green Greek or Picholine olives, pitted
Cooked couscous, for serving (optional)

Steps:

  • Sprinkle the chicken all over with 2 teaspoons salt. Refrigerate, uncovered, at least 30 minutes or up to 8 hours.
  • Meanwhile, thinly slice 1 lemon; spread out the slices and sprinkle generously with salt on both sides. Stack the slices on a plate and let stand at room temperature, at least 20 minutes and up to 3 hours.
  • Pat the chicken dry. Heat a large Dutch oven over medium-high heat and add 3 tablespoons olive oil. When the oil shimmers, add half of the chicken, skin-side down; cover and cook until the skin is golden brown, 5 to 7 minutes. Transfer to a platter. Repeat with the remaining chicken. Discard the excess oil.
  • Add the butter, onion, garlic, ginger, coriander, paprika, cumin, cinnamon, cayenne, saffron and 1/2 teaspoon black pepper to the pot. Cook over medium heat, stirring, until the onion softens, about 5 minutes; stir in the cilantro and parsley. Push the onion mixture to one side, then add the chicken to the pot, skin-side up. Spoon some of the onion mixture over the chicken and add 2 cups water. Bring to a boil, then reduce the heat to low; cover and gently simmer, 30 minutes.
  • Meanwhile, combine the apricots, 1 cup water and the honey in a medium saucepan over medium heat; cover and cook until the apricots are plump, about 15 minutes. Uncover and cook until the liquid is syrupy, about 15 more minutes; set aside. Cook the almonds in the remaining 1 tablespoon olive oil in a skillet over medium heat, stirring occasionally, until golden brown. Set aside on paper towels.
  • Chop the salted lemon slices into small pieces; add to the pot with the chicken along with the olives and the juice of the remaining lemon. Cover and continue cooking until the chicken is tender, about 20 more minutes. Arrange the chicken on a platter. Top with the olive sauce, apricot mixture and almonds. Serve with couscous.

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 AND APRICOT TAGINE



Moroccan Chicken and Apricot Tagine image

This easy, classic Moroccan dish features a sweet and savory combination of stewed chicken and dried apricots poached in a cinnamon and honey syrup.

Provided by Christine Benlafquih

Categories     Dinner     Entree

Time 2h30m

Yield 4

Number Of Ingredients 23

For the Chicken:
1 whole chicken (cut into 4 or 8 pieces)
3/4 teaspoon salt
1 1/4 teaspoons freshly grated ginger
1/2 teaspoon saffron threads (crumbled)
1/2 teaspoon black pepper
1/4 teaspoon white pepper
Optional: 1/4 teaspoon Ras el Hanout
1/2 teaspoon turmeric
For the Tagine:
3 tablespoons butter
2 tablespoons olive oil
2 medium onions (grated)
3 to 4 cloves of garlic ( pressed or finely chopped)
1 or 2 small pieces of cinnamon stick (about 3 inches)
A small handful of cilantro sprigs tied into a bouquet
1/2 cup chicken broth
3/4 cup water
3 tablespoons sugar or honey
1 cup dried apricots
1 teaspoon ground cinnamon
Optional: Handful of fried almonds
Optional: 1 to 2 teaspoons sesame seeds

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

CHICKEN TAGINE WITH APRICOTS, ALMONDS & CHICKPEAS



CHICKEN TAGINE WITH APRICOTS, ALMONDS & CHICKPEAS image

Categories     Soup/Stew     Chicken     Stew     Dinner     Winter     Drink

Yield 6 to 8 people

Number Of Ingredients 16

Olive oil
3 pounds chicken legs and thighs (about 4 each)
1 yellow onion, diced
1 carrot, peeled and diced
2 cloves garlic, minced
1-inch piece ginger root, peeled and minced
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon cinnamon
1 cup chicken stock
1 cup dried couscous
1/2 cup dried apricots, roughly chopped
1 tablespoon honey
1/4 cup almonds, roughly chopped
2 cups (1 15-oz can) chickpeas, drained and rinsed
2 tablespoons cilantro, optional, for serving

Steps:

  • Warm one tablespoon of oil in a large Dutch oven (at least 5 1/2-quarts) or tagine over medium-high heat until the oil flows easily and you can see it shimmering. Sprinkle the chicken pieces with salt and pepper, and place as many as will fit into the pan without crowding. Sear for 5 to 8 minutes, flipping once, until both sides are golden brown. Remove to a clean plate and continue searing the rest of the chicken pieces. If necessary, add more oil to keep a thin film on the bottom of the pan. If the oil starts smoking, turn down the heat. Pour off all but a teaspoon of oil and return the pan to medium heat. Sauté the onions and carrots with a half teaspoon of salt until softened and beginning to brown, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Sprinkle the ginger and spices over top and cook until fragrant, another minute. Stir the chicken stock and apricots into the pan, scraping up any seared bits that might be stuck to the bottom of the pan. Nestle the chicken pieces into the pan; try to fit them in a single layer, but it's ok if some pieces overlap. Bring the liquid to a boil, then reduce the heat to low. Cover the pan and cook for 50-60 minutes. The tagine is ready when the chicken registers 165° on an instant-read thermometer in the thickest part of the meat and when its juices run clear. While the chicken is cooking, prepare the couscous and set aside. (See: How to Cook Couscous) Transfer the cooked chicken to a clean plate and tent with foil. Add the honey, almonds, and chickpeas to the pan with the apricots and onions, and increase the heat to medium-high. Bring the stew to a rapid simmer and cook until it has thickened slightly. Taste the sauce and add salt if necessary. To serve, spread the cooked couscous on a serving platter and arrange the chicken pieces on top. Ladle the stew over top, making sure the chicken pieces each get a good coating. Sprinkle with cilantro and serve.

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CHICKEN AND CHICKPEA TAGINE WITH APRICOTS AND HARISSA SAUCE. Provided by Bobby Flay. Categories main-dish. Time 50m. Yield 4 servings. Number Of Ingredients 18. Ingredients ; 2 tablespoons canola oil: 8 chicken thighs: Salt and …
From tfrecipes.com


THE HEALTHY COOK'S CHICKEN OR CHICKPEA TAGINE …
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2021-01-22 Chicken Tagine. Time: 45 minutes Serves: 4. 1 Tbs. + 2 Tbs. extra-virgin olive oil 1½ lbs. bone-in, skinless chicken thighs or breasts 1 large onion, chopped 3 cloves garlic, minced 1 Tbs. grated ginger 2 Tbs. tomato paste 1 tsp. paprika ½ tsp. …
From nutritionaction.com


CHICKEN TAGINE WITH CHICKPEAS APRICOTS RECIPES
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Add the chickpeas (plus chickpea water), passata, tomato paste, chicken stock, apricots and apricot jam, stir, cover and bring to the boil then simmer gently for 45 minutes stirring often. Remove from the heat, adjust the seasoning if needed (and a …
From tfrecipes.com


CHICKEN TAGINE WITH APRICOTS, ALMONDS & …
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Chicken Tagine with Apricots, Almonds & Chickpeas Recipes from The Kitchn. See original recipe at: thekitchn.com. kept by ahilsend recipe by The Kitchn. Notes: • Tagine in the Oven: Prepare the tagine as directed, but instead of simmering on the stovetop, …
From keeprecipes.com


TAGINE CHICKEN WITH APRICOTS, DATES AND CHICKPEAS – A …
Add the dates, apricots and chickpeas, stir up and bring to a simmer. 6. 5. Preheat oven to 350 degrees. In a 9” x 13” baking pan (like Le Creusuet) add the chicken and pour over the sauce from …
From azestforlife.com
Estimated Reading Time 3 mins
  • Add chicken and the next 4 ingredients in a large bowl; olive oil, half of a lemon juiced, smoked paprika and pepper. Mix well, cover and refrigerate at least 4 hours or overnight. 2. In a large cast iron skillet (can also use a Dutch oven), add 2 T. olive oil - raise heat to medium-high. Add 4 chicken thighs and cook until golden brown around the edges, turn over and repeat: about 2- 3 minutes each side. Remove to a plate. Repeat with remaining chicken. Remove to the plate. 3. Turn the heat down to medium-low. Add the onions and sauté, stirring for 5 minutes until softened but not browned.
  • Add carrots and all seasonings; cumin, cinnamon, soaked saffron, harissa sauce*, cloves and garlic. Stir well to incorporate and cook for 1 minute (so the flavors of the spices release.) 4. Add tomato paste, tomatoes in juice and chicken stock. Bring to a boil, stirring, then reduce to a low simmer.
  • Add the dates, apricots and chickpeas, stir up and bring to a simmer. 5. Preheat oven to 350 degrees. In a 9” x 13” baking pan (like Le Creusuet) add the chicken and pour over the sauce from the skillet.


CHICKEN, DATE, AND APRICOT TAGINE RECIPE | MYRECIPES
2004-02-18 Recipes; Chicken, Date, and Apricot Tagine; Chicken, Date, and Apricot Tagine. Rating: 5 stars. 9 Ratings. 5 star values: 9 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 …
From myrecipes.com
5/5 (9)
Calories 477 per serving
Servings 4
  • 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); cook 4 minutes, stirring occasionally. Add broth, dates, apricots, rind, and salt. Bring to a boil; cover, 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 CHICKPEA TAGINE RECIPE | MYRECIPES
2013-10-24 Step 1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle meaty side of chicken with 1/2 teaspoon salt and black pepper. Add chicken to pan, meaty side …
From myrecipes.com
5/5 (17)
Total Time 7 hrs 20 mins
Servings 8
Calories 255 per serving
  • Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle meaty side of chicken with 1/2 teaspoon salt and black pepper. Add chicken to pan, meaty side down; cook 5 minutes or until well browned. Remove from pan (do not brown other side).
  • Add onion and garlic to pan; sauté 4 minutes. Add cumin and next 5 ingredients (through red pepper); cook 1 minute, stirring constantly. Add remaining 3/4 teaspoon salt, stock, honey, and cinnamon, scraping pan to loosen browned bits; bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Stir in apricots and chickpeas. Arrange chicken, browned side up, on top of chickpea mixture. Cover and cook on LOW for 7 hours. Discard cinnamon stick. Sprinkle with cilantro; serve with lemon wedges.


MOROCCAN RECIPE: CHICKEN TAGINE WITH APRICOTS, …
2020-01-21 Tagine in the Oven: Prepare the tagine as directed, but instead of simmering on the stovetop, transfer the covered cooking pot to a 300° oven. Cooking time may be slightly longer. Finish on the stovetop as directed. Tagine in the Slow-Cooker: Transfer the seared chicken directly to a slow cooker. Prepare the onion and spice mixture on the stovetop as directed, including mixing in the broth ...
From thekitchn.com
Estimated Reading Time 4 mins


CHICKEN TAGINE - IMMACULATE BITES
19 hours ago Saute the Veggies and Seasonings – Add onions, garlic, ginger, coriander, smoked paprika, cumin, bay leaves, cayenne pepper, and salt to taste. Stir for about 3-4 minutes for the flavors to come together and the onions to wilt. (Photo 8 & 9) Add the Good Stuff – Add chickpeas and apricots.Pour in chicken stock or water, then olives.
From africanbites.com


INSTANT POT® CHICKEN TAGINE WITH APRICOTS AND …
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From aalrecipesonline.netlify.app


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