Best Chicken Tagine W Prunes Tomatoes Recipes

CHICKEN TAGINE WITH PRUNES AND OLIVES

Chicken Tagine With Prunes and Olives image

Provided by Florence Fabricant

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

Ingredients

10 chicken thighs with bone and skin
Salt and black pepper
1 medium onion, finely chopped
1 tablespoon minced garlic
1 teaspoon smoked paprika, the hotter the better
1 teaspoon ground cumin
18 pitted prunes
36 pitted picholine or other green olives
1 cup chicken stock
1 tablespoon unsalted butter
1 lemon, zest removed in thin strips
1 tablespoon finely chopped fresh mint leaves

Steps:

Dry chicken and season with salt and pepper. Heat a large, heavy skillet, preferably cast iron, to very hot. Add chicken (in batches if necessary) skin side down, and sear until skin is golden brown. Remove chicken when browned (do not turn it) and set aside.
Discard all but a thin film of fat from the pan. Add onion and garlic and sauté on low until soft. Stir in paprika and cumin, cook about a minute and then add prunes, olives, stock and butter. Cook, stirring, about 5 minutes. Season with salt and pepper. Transfer contents of pan to a 12- to 14-inch tagine, sauté pan or casserole. Place chicken on top, skin side up.
Cover and cook on medium-low heat about 40 minutes, until chicken is cooked through. Serve immediately or set aside to be reheated. To serve, scatter lemon zest and mint over the chicken, squeeze juice of the lemon on top and bring tagine to the table covered.

Nutrition Facts : @context http, Calories 690, UnsaturatedFat 29 grams, Carbohydrate 25 grams, Fat 46 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 855 milligrams, Sugar 13 grams, TransFat 0 grams

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

Ingredients

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

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

Ingredients

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.