Chickentomatotagine Recipes

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CHICKEN TAGINE WITH TOMATO CHUTNEY



Chicken Tagine with Tomato Chutney image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 24

5 cups water
4 cups chopped Roma tomatoes
1/2 cup red wine vinegar
1/2 cup sugar
2 teaspoons grated fresh ginger
1 teaspoon cayenne pepper
Salt
2 tablespoons finely chopped onion
1 tablespoon olive oil
1 cup basmati rice
1/4 teaspoon black pepper
1/4 teaspoon turmeric
1 1/2 cups chicken broth
Salt
1/3 cup chopped onion
1 tablespoon olive oil
2 boneless skinless chicken breasts, cut into strips
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2 cups chicken broth
1 zucchini, cut into julienne strips
1 leek, cut into julienne strips
Salt and pepper
1 teaspoon black caraway seeds, for garnish

Steps:

  • For the chutney, place all ingredients in a saucepan and bring to a boil for about 10 minutes. Then reduce heat and simmer until the water has completely evaporated and the sauce has thickened into a jam-like consistency. Reserve.
  • For the rice, saute the onion in olive oil for about 5 minutes. Add the rice, pepper, and turmeric and stir to combine. Add the broth and salt, and bring to a boil for 2 minutes. Reduce heat to low, cover tightly, and cook for 20 to 25 minutes, or until rice is al dente.
  • For the chicken, saute the onion in olive oil until translucent. Add chicken strips and saute until almost golden on all sides. Add ginger, cinnamon, and broth and bring to a boil. Reduce heat and simmer for 15 minutes. Add the zucchini and leeks and cook for 5 minutes. Remove from heat and season, to taste, with salt and pepper.
  • Serve the chicken and vegetables over the rice. Top with a dollop of chutney and garnish with black caraway seeds.

CHICKEN & TOMATO TAGINE



Chicken & Tomato Tagine image

Another delicious tagine recipe that I just had to post. Serve with Recipe #260654 Note: I changed the amount of honey after reading the reviews.

Provided by FDADELKARIM

Categories     Chicken

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 red onion, grated
2 garlic cloves, crushed
1/2 teaspoon ras el hanout spice mix (Ras El Hanout - Moroccan Spice Mix)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch saffron
1 tablespoon lemon juice
1 (14 ounce) can diced tomatoes (use a good quality brand)
1 (8 ounce) can tomato sauce
2 -3 lbs skinless chicken pieces, breasts & leg quarters
1 1/2-2 tablespoons fragrant honey
1/3 cup water
1 tablespoon blanched almond, to garnish
1/2 tablespoon sesame seeds, to garnish

Steps:

  • Heat the olive oil over medium low heat in a large tagine. Heat the onion & garlic for several minutes then add the spices & cook until fragrant.
  • Next stir in the tomatoes & lemon juice. Sprinkle the chicken pieces with salt & pepper then place in the sauce. Cover the tagine & cook on low heat for 1 hour.
  • Uncover the tagine & carefully stir in the honey & 1/2 cup of water. Recover & continue to cook for additional 30-45 minutes, until the chicken is tender.
  • Sprinkle the almonds & sesame seeds on top of the chicken & serve hot with Moroccan bread.

Nutrition Facts : Calories 268.1, Fat 11.9, SaturatedFat 1.9, Cholesterol 69, Sodium 674.1, Carbohydrate 18, Fiber 3.2, Sugar 12.9, Protein 23.9

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