Best Chicken Tagine With Plums And Spices Recipes

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MOROCCAN CHICKEN TAGINE RECIPE (AUTHENTIC & EASY)



Moroccan Chicken Tagine Recipe (Authentic & Easy) image

This Moroccan Chicken tagine recipe has been in my family for generations. Extremely easy to make and full of flavors. You will love it!

Provided by Safaa (founder of moroccanzest)

Time 1h10m

Number Of Ingredients 17

4 medium chicken drumsticks
1 cup frozen peas
½ pound carrots, peeled and sliced
¼ cup preserved lemon, 100% natural (deseeded and cut in fine slices)
1 medium onion, finely chopped
1 tsp (rounded) chopped parsley
1 tsp (rounded) chopped coriander
¼ cup red olives (optional, but they add an amazing flavor!)
1 clove garlic, pressed
1 tbsp cooking oil
2 tbsp olive oil
4 to 6 cups water (adjust depending on evaporation)
1 tsp ginger powder
½ tsp pepper powder
1 tsp turmeric powder
1 pinch cinnamon powder
½ tsp salt (adjust according to your preferences)

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.

Nutrition Facts : Calories 408 kcal, ServingSize 1 serving

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 CHICKEN TAGINE



Moroccan Chicken Tagine image

Sweet and savory stewed chicken with dried fruits and exotic spices. Serve this on top of couscous and top with toasted almonds and fresh cilantro. Children love the familiarity of the 'sweet' spices and dried fruits.

Provided by Chef Kelly

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 2h6m

Yield 6

Number Of Ingredients 18

¼ cup ground cinnamon
¼ cup ground cumin
2 tablespoons ground turmeric
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons crushed dried mint
1 tablespoon salt
2 teaspoons ground black pepper
½ cup chopped dried apricots
¼ cup raisins
¼ cup olive oil, or as needed
4 bone-in chicken thighs
½ small onion, minced
2 teaspoons chopped garlic
1 cup chicken broth
¼ cup honey
½ bunch fresh cilantro, chopped
¼ cup toasted sliced almonds

Steps:

  • Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set the remaining aside for another use.
  • Bring a small pot of water to a boil; add apricots and raisins. Cook until fruit is soft, about 5 minutes. Drain, reserving 1/2 cup of cooking water.
  • Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Coat chicken with the 1/2 cup spice mix and place in the hot oil; cook until golden brown and releases easily from the skillet, 3 to 4 minutes per side.
  • Mix onion and garlic into skillet with chicken; cook and stir until fragrant, 2 to 3 minutes. Add apricots, raisins, reserved 1/2 cup water from fruit, chicken broth, and honey; reduce heat to low and cover. Cook until chicken is very tender, 1 1/2 to 2 hours.
  • Serve chicken garnished with cilantro and almonds.

Nutrition Facts : Calories 370.8 calories, Carbohydrate 35.8 g, Cholesterol 43.5 mg, Fat 20.4 g, Fiber 6.7 g, Protein 15.4 g, SaturatedFat 3.7 g, Sodium 1375.1 mg, Sugar 22.3 g

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.

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