Best Chicken Tagine With Apricots And Spiced Pine Nuts Recipes

CHICKEN TAGINE WITH APRICOTS AND SPICED PINE NUTS

Steps:

• Make tagine:.
• Cut out and reserve wings and backbone from chicken.
• Cut breast in half through bone, then cut off legs and cut to separate into thighs and drumsticks (for a total of 6 serving pieces, not including wings and backbone).
• Pat chicken pieces dry and sprinkle with 1 teaspoon salt.
• Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then brown chicken breasts, skin sides down, without turning, 5 minutes.
• Transfer to a plate.
• Brown thighs and legs, turning once, 8 to 10 minutes, transferring to plate.
• Brown wings and backbone in same manner.
• Cook shallots in butter with remaining tablespoon oil in a 5- to 6-quart heavy pot over medium heat, stirring frequently, until soft, 8 to 10 minutes.
• Add garlic, ginger, turmeric, and paprika and cook, stirring, 3 minutes.
• Add chicken with any juices from plate, saffron (if using), and 1/2 teaspoon salt to shallot mixture and turn chicken to coat.
• Add water and bring to a boil, covered, then cook at a bare simmer, covered, 30 minutes.
• Turn chicken and add orange preserves, cinnamon stick, thyme, cilantro sprigs, and apricots.
• Simmer, covered, 10 minutes.
• Uncover and simmer until chicken is very tender, 10 to 15 minutes more.
• Brown pine nuts while chicken cooks:.
• Heat oil in a small heavy skillet over medium heat until it shimmers, then stir in pine nuts, turmeric, paprika, and cayenne (if using) and cook, stirring frequently, until nuts are lightly browned, 1 to 2 minutes (watch carefully; they burn easily).
• Transfer to a small bowl.
• To serve:.
• Transfer chicken to a platter and keep warm, covered. If sauce is not thick, boil, stirring occasionally, until reduced to about 1 cup.
• Discard herb sprigs, cinnamon stick, wings, and backbone.
• Stir in chopped cilantro and spoon sauce over chicken.
• Sprinkle with nuts.

CHICKEN TAGINE WITH APRICOTS AND ALMONDS

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.

MOROCCAN CHICKEN AND APRICOT TAGINE

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.

CHICKEN TAGINE WITH APRICOTS AND ALMONDS

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 large heave 12 inch 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 (or skillet) 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

Steps:

• Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.
• Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.
• Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.
• Cook on High setting for 5 hours, or on Low setting for 8 hours.
• Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.

MOROCCAN CHICKEN TAGINE WITH HONEY AND APRICOTS

Steps:

• In a large pot, melt the margarine.
• Fry the chopped onions until soft, then add the chicken, salt, pepper, turmeric and cinnamon sticks.
• Don't worry, no one will make you eat a cinnamon stick unless you really want to.
• Add enough water to cover the chicken, about two cups.
• Bring to a boil, reduce the heat, and simmer until the chicken is done, adding water if necessary.
• Remove the chicken pieces.
• Add the apricots and simmer for about fifteen minutes.
• Add the ground cinnamon and the honey, stir and cook until the sauce has a honey-like consistency.
• Add more honey if necessary.
• When the sauce is almost ready, saute the almonds in oil.
• Drain most of the oil from the pan, and toast the sesame seeds.
• Return the chicken to the pot and reheat.
• Place the chicken on a serving tray, pour the sauce on top of it and top with the almonds and the sesame seeds.
• Serve with couscous (except on Passover).

SPICY CHICKEN TAGINE WITH APRICOTS, ROSEMARY, AND GINGER

Steps:

• Heat oil and butter in a tagine or heavy-based casserole dish.
• Stir in ginger, onion, chopped rosemary, and chilies and sauté until the onion begins to soften.
• Stir in halved rosemary sprigs and the cinnamon sticks.
• Add chicken and brown on both sides.
• Toss in the apricots and honey.
• Stir in plum tomatoes with their juice.
• Add a little water if necessary to ensure there is enough to cover the base of the tagine and submerge the apricots.
• Bring liquid to a boil, then reduce heat to low.
• Cover with a lid and cook gently for 35 - 40 minutes.
• Season to taste with salt and pepper.
• Sprinkle shredded basil over chicken.
• Serve immediately.