Chicken Tagine With Plums And Spices Recipes

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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

MOROCCAN NECTARINE AND PLUM CHICKEN TAGINE



Moroccan Nectarine and Plum Chicken Tagine image

Time 50m

Yield 4

Number Of Ingredients 22

1 tablespoon oil
4 chicken thighs (bone in and skin on)
1 tablespoon oil
2 onions (sliced)
2 cloves garlic (chopped)
1 teaspoon ginger (grated)
4 nectarines (stoned and sliced)
4 plums (stoned and chopped)
1/2 cup water (or chicken stock)
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1 pinch saffron
salt and pepper to taste
1/4 preserved lemon (pith removed, and peel rinsed and sliced)
1/4 cup kalamata olives (chopped)
1 tablespoon harissa
1 tablespoon honey
1/4 cup parsley (chopped)
1/4 cup cilantro (chopped)

Steps:

  • Heat the oil in a large pan.
  • Add the chicken, brown on all sides and set aside.
  • Heat the oil in a large pan.
  • Add the onion, and saute for 3 minutes.
  • Add the garlic and ginger and saute until fragrant, about a minute.
  • Add the nectarines, plums, water, paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt and pepper, cover and simmer for 15 minutes.
  • Add the chicken, preserved lemon, olives, harissa and honey and simmer, covered, for 25 minutes.
  • Remove from heat and mix in the parsley and cilantro.

CHICKEN TAGINE WITH APRICOTS AND ALMONDS



Chicken Tagine with Apricots and Almonds image

Provided by Baija Lafridi

Categories     Chicken     Garlic     Apricot     Almond     Spice     Cilantro     Parsley     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 19

1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 1/4 teaspoons salt
3 tablespoons plus 1/4 cup olive oil
1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded
1 tablespoon unsalted butter
1 medium red onion, halved, then sliced 1/4 inch thick
4 garlic cloves, finely chopped
5 fresh cilantro
5 sprigs fresh flat-leaf parsley
1 1/2 cups water
2 tablespoons mild honey
1 (3-inch) cinnamon stick
1/2 cup dried Turkish apricots, separated into halves
1/3 cup whole blanched almonds
Special Equipment
a 10- to 12-inch tagine or heavy skillet; kitchen string

Steps:

  • Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
  • Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
  • Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
  • While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
  • While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.

CHICKEN TAGINE WITH PLUMS AND SPICES



Chicken Tagine With Plums and Spices image

A recipe from Eric Ripert of Le Bernadin, it is subtly spicy. Serve with couscous, a nice Bordeaux or Syrah and something chocolate for dessert.

Provided by Chef Kate

Categories     Whole Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

1/4 cup extra virgin olive oil
1 large chicken, cut into eight pieces
fine sea salt
1 teaspoon fresh ground white pepper
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon Madras curry powder (optional)
1 large onion, thinly sliced
1 head garlic, cloves peeled and thinly sliced
1 tablespoon chopped fresh ginger
2 tablespoons preserved lemons, rind only, flesh discarded, finely chopped
2 tomatoes, peeled, seeded, and chopped
4 prunes, quartered and stones removed
1 1/2 cups chicken stock or 1 1/2 cups water
2 tablespoons almonds, slivered, toasted
2 cups couscous, cooked

Steps:

  • Place a tagine (or large heavy-bottomed casserole) at least 10 inches in diameter over high heat, and add the oil.
  • Season the chicken generously with salt and pepper.
  • When the oil is hot, place the chicken pieces skin-side-down in the pot.
  • When the oil starts to sizzle, reduce the heat to medium.
  • Sprinkle 1/2 teaspoon each of the coriander, cumin, turmeric, and curry powder (if using) over the chicken.
  • Cook until the chicken is golden brown, about 15 minutes (Check regularly to make sure that the chicken is not sticking to the pan).
  • Spread the onion, garlic, ginger, and tomatoes on a cutting board, and season generously with the salt and pepper.
  • Add them to the tagine, covering the chicken.
  • Sprinkle with the remaining coriander, cumin, turmeric, and curry powder.
  • Add the lemon rind and chicken stock, cover, and cook for 15 minutes, or until the vegetables are tender.
  • Add the plums and cook for a further 15 minutes or until chicken is tender (It may take a little longer if you're using a tagine).
  • To serve, place about 1/2 cup of couscous on each plate, top with a few pieces of chicken, and spoon some cooking liquid and vegetables over each plate.
  • Garnish with almond slivers.

CHICKEN TAGINE WITH PLUMS AND SPICES



CHICKEN TAGINE WITH PLUMS AND SPICES image

Categories     Chicken

Yield 4 People

Number Of Ingredients 16

¼ cup extra-virgin olive oil
1 large chicken, cut into eight pieces
Fine sea salt
1 teaspoon freshly ground white pepper
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon Madras curry powder (optional)
1 large onion, thinly sliced
1 head of garlic, cloves peeled and thinly sliced
1 tablespoon chopped fresh ginger or powder
2 tablespoons finely chopped preserved lemon, rind only, flesh discarded (available from Kalustyan's, 123 Lexington Avenue, near 28th Street or Dean & Deluca, 560 Broadway, at Prince Street)
2 tomatoes, peeled, seeded, and chopped
4 prune plums, quartered and stones removed
1 ½ cups chicken stock or water
2 tablespoons almond slivers, toasted

Steps:

  • Place a tagine (or large heavy-bottomed casserole) at least 10 inches in diameter over high heat, and add the oil. Season the chicken generously with salt and pepper. When the oil is hot, place the chicken pieces skin-side-down in the pot. When the oil starts to sizzle, reduce the heat to medium. Sprinkle ½ teaspoon each of the coriander, cumin, turmeric, and curry powder (if using) over the chicken. Cook until the chicken is golden brown, about 15 minutes. (Check regularly to make sure that the chicken is not sticking to the pan.) Spread the onion, garlic, ginger, and tomatoes on a cutting board, and season generously with the salt and pepper. Add them to the tagine, covering the chicken. Sprinkle with the remaining coriander, cumin, turmeric, and curry powder. Add the lemon rind and chicken stock, cover, and cook for 15 minutes, or until the vegetables are tender. Add the plums and cook for a further 15 minutes or until chicken is tender. (It may take a little longer if you're using a tagine.) To serve, place about ½ cup of couscous on each plate, top with a few pieces of chicken, and spoon some cooking liquid and vegetables over each plate. Garnish with almond slivers. Recommended Wines Bordeaux, such as Château L'Angelus; Côte du Rhône, such as La Bernardine Châteauneuf-du-Pape; or Syrah, such as Araujo. Best With Suggested menu: Selection of meze including baba ghannouj, hummus, grape leaves stuffed with rice, tabbouleh, red-pepper confit with capers, Greek salad; Chicken tagine with plum and spices; Couscous; Selection of cheese; Chocolate dessert.

CHICKEN AND PLUM TAGINE



Chicken and plum tagine image

wonderful easy dinner party dish best served with couscous or rice etc

Provided by buckbuckaroo

Time 1h30m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • brown chicken then remove and sautee onion. add everything else less plums and simmer 15 minutes
  • lay chicken out in dish and cover with sauce scatter plum quarters bake in oven 180 for approx 45 mins

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