Best Chicken Tagine With Potatoes And Peas Morocco North Africa Recipes

MOROCCAN CHICKEN TAGINE WITH CARAMELIZED PEARS

Moroccan Chicken Tagine with Caramelized Pears image

Chicken cooked in a tagine is always meltingly tender. Adding sweet, caramelized pears at the end makes this Moroccan dish irresistible.

Provided by Natalie Titanov

Categories World Cuisine Recipes African North African Moroccan

Time 1h28m

Yield 6

Number Of Ingredients 15

Ingredients

7 tablespoons olive oil, divided
2 onions, peeled and sliced
1 whole chicken, cut into pieces
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
3 cinnamon sticks
2 bay leaves, crushed
1 bunch fresh cilantro, chopped
2 tablespoons fresh ginger root, peeled and minced
½ cup water
2 tablespoons butter
2 pears, cored and sliced
2 tablespoons honey

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat 2 tablespoon olive oil in a skillet over medium heat and cook onions until softened and browned, 8 to 10 minutes. Transfer onions into a tagine. Layer chicken pieces on top of onions.
Combine turmeric, cumin, ground coriander, and salt in a small bowl; mix well with remaining 5 tablespoons olive oil. Spread spice mixture onto the chicken pieces. Add cinnamon pieces, bay leaves, ginger, and cilantro. Pour in 1/2 cup of water and cover tagine with a lid.
Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Melt butter in a skillet over low heat while chicken is cooking. Add sliced pears and honey and cook, while stirring, until honey has caramelized.
Remove tagine from the oven and stir in caramelized pears. Return to the oven and cook for an additional 10 minutes.

Nutrition Facts : Calories 533 calories, Carbohydrate 19.8 g, Cholesterol 109.8 mg, Fat 36 g, Fiber 3.4 g, Protein 32.6 g, SaturatedFat 9.2 g, Sodium 508.7 mg, Sugar 12.9 g

CHICKEN TAGINE WITH POTATOES AND PEAS (MOROCCO -- NORTH AFRICA)

Chicken Tagine With Potatoes and Peas (Morocco -- North Africa) image

This recipe comes from the 2002 cookbook, Mediterranean Street Food. This original of this recipe called for a whole chicken, cut into 8 pieces, but I've used 6 chicken breasts, bone in.

Provided by Sydney Mike

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

6 chicken breasts
2 medium onions, thinly sliced
2 garlic cloves, minced
1/4 cup extra virgin olive oil
2 saffron threads
1/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
1 teaspoon paprika
1/4 teaspoon salt, to taste
1 cup flat leaf parsley, finely chopped
1 cup cilantro, finely chopped
4 cups potatoes, diced bite-size
2 cups green peas

Steps:

In a large flameproof casserole, combine chicken, onions, garlic, oil, saffron, cumin, ginger pepper, paprika & salt, then cover with water, about 2 cups. Over medium-high heat, bring to a boil & cook, covered, for 30 minutes.
Add parsley, cilantro & potatoes, then cook, covered, another 15 minutes, stirring occasionally, until potatoes are nearly done.
Add peas, lower the heat & simmer for 5 minutes more.
If sauce is still runny, uncover the pan & boil hard until thickened, then taste & adjust seasoning, if necessary, before transferring to a preheated serving dish ~ Serve very hot with a good bread!