Best Chicken Tomato Tagine Recipes

Chicken & Tomato Tagine image

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

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.