Chicken Tagine With Spring Vegetables Recipes

MOROCCAN VEGETABLE CHICKEN TAGINE

Steps:

• In a 6-qt. slow cooker, combine the squash, potatoes, onion and garlic. Sprinkle chicken with salt and pepper; place over vegetables. Top with apricots and cranberries., In a small bowl, combine flour and broth until smooth. Stir in the chili sauce, ginger, curry, cinnamon and cumin. Pour over chicken. Cover and cook on low for 7-8 hours or until chicken and vegetables are tender., Stir in garbanzo beans; cover and cook for 30 minutes or until heated through. Serve with couscous if desired.

MOROCCAN CHICKEN TAGINE RECIPE (AUTHENTIC & EASY)

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.

CHICKEN TAGINE

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.

CHICKEN TAGINE WITH SPRING VEGETABLES

Steps:

• Fill large bowl with water; squeeze in juice from lemon. Working with 1 artichoke at a time, break off enough outer leaves to expose pale green leaves. Trim dark green areas off stem and base. Quarter artichoke lengthwise; trim artichoke quarters to 1 1/2-inch lengths. Scrape out choke; drop quarters into lemon water.
• Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onions and sauté until translucent, about 5 minutes. Add next 7 ingredients and 6 tablespoons each parsley, dill, and mint; sauté 3 minutes longer. Scrape contents of skillet into heavy large pot; reserve skillet.
• Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in same skillet over medium-high heat. Add 1/3 of chicken and sauté until golden, about 3 minutes per side. Transfer to pot with onion mixture. Repeat with remaining chicken in 2 more batches, adding more oil by tablespoonfuls if needed. Add broth to skillet; bring to boil, scraping up browned bits. Transfer broth to pot; add fennel and carrots. Drain artichokes and add to pot.
• Bring tagine to boil. Cover, reduce heat to medium-low, and simmer until chicken is almost tender, about 20 minutes. Uncover and simmer until chicken and all vegetables are tender, about 15 minutes longer. Using slotted spoon, transfer chicken and vegetables to large bowl. Boil sauce until reduced enough to coat spoon, about 10 minutes. Season with salt and pepper. Return chicken and vegetables to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated.)
• Rewarm tagine over medium heat. Transfer to large bowl. Sprinkle with 2 tablespoons each of parsley, dill, and mint.

CHICKEN & VEGETABLE TAGINE

Steps:

• Combine the ingredients for the marinade then add in the spice mixture. Pour over the chicken to coat. Cover with plastic wrap and refrigerate for at least 1 hour (up to 3 hours).
• Warm the chicken broth then add the saffron strands, allow to steep while the chicken is marinading.
• Heat 1 tablespoon olive oil over medium-low heat in a tagine. Saute the onion until golden, about 5 minutes. Pour in the chicken broth and saffron along with the water.
• Place in the chicken and any marinade juices. Season with salt & pepper then cover with the lid. Cook on medium-low heat for 45 minutes.
• Uncover and stir in the olives, zucchini, yellow squash and tomato quarters. Add another 1/2 cup of water if needed.
• Reduce heat to low & recover. Cook until the vegetables are tender and the chicken is falling off the bone, about 45 minutes.
• Heat 2 tablespoons olive oil in a small saucepan over high heat until hot but not smoking. Add the almonds and fry until the skins begin to crackle, about 2 to 3 minutes. Pour the almonds and hot oil over the vegetables and chicken.
• Ladle the chicken, vegetables, & sauce over cooked couscous or rice. Sprinkle with the chopped parsley and serve with the lemon quarters as garnishment.

CHICKEN TAGINE WITH SEVEN VEGETABLES

Steps:

• Cut chicken into serving pieces. Remove backs and wings and save for soup. Remove all skin and fat from chicken. Heat oil in large frying pan; sauté chicken in 2 batches until opaque on both sides (a few minutes). Set aside. Cut unpeeled eggplant into 1 inch cubes; salt for 20 minutes, then drain and rinse. Heat oil in 6-8-qt Dutch oven. Add onion, garlic, and eggplant. Sauté over low heat until onion is just tender, 5 to 10 minutes. Add stock, cinnamon, curry powder, cumin, turmeric, and black pepper. Stir, bring to boil, reduce heat, and simmer 10 minutes. Peel turnip; dice turnip, zucchini, carrot, and bell pepper. Add dark meat and diced vegetables to Dutch oven. Simmer, uncovered, 10 minutes. Dice tomatoes. Add chicken breasts, tomato, raisins, and parsley, pushing down lightly to be sure ingredients are covered by liquid. Simmer, covered, for 10 minutes more. Serve hot in deep soup bowls on top of rice, noodles, or couscous, garnishing top with coriander.