Best Citrus Chicken Tagine Recipes

CITRUS CHICKEN TAGINE

Citrus Chicken Tagine image

Provided by Geoffrey Zakarian

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 24

Ingredients

2 tablespoons harissa
1 tablespoon smoked paprika
1 tablespoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon cardamom
1/2 teaspoon cayenne
2 Cara Cara oranges, zested, then cut into 8 pieces
4 tablespoons canola oil
8 bone-in chicken thighs
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
1 Spanish onion, diced
1 1/2 cups canned whole tomatoes, hand crushed
1 cup chicken stock
1 cup large green olives, pitted
1/2 cup dried apricots, diced
1/4 cup chopped preserved lemon
Cooked couscous, for serving
1 Meyer lemon, thinly sliced
Fresh cilantro and mint leaves, for garnish

Steps:

Preheat the oven to 325 degrees F. Heat a wide braising pan or tagine over medium-high heat.
In a small bowl, combine the harissa, paprika, turmeric, cumin, ginger, cinnamon, coriander, allspice, cardamom, cayenne, orange zest and 2 tablespoons of canola oil. Stir to form a paste.
Season the chicken with salt and pepper; rub half of the spice mixture on both sides of the thighs.
Add the remaining 2 tablespoons canola oil to the pan. Sear the chicken skin-side down until golden brown, about 5 minutes. Flip and brown the other side. Remove to a plate.
Add the garlic, onion and remaining spice mixture to the same pan, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook until the onions are softened and lightly browned, about 5 minutes.
Return the chicken to the pan along with the tomatoes, chicken stock, olives, apricots, preserved lemon and sliced oranges and season with salt and pepper, being careful with the salt. Braise in the oven, partially covered, for about 1 hour and 15 minutes. Uncover and continue to braise until the chicken is tender, another 15 to 45 minutes. Serve from the pan over couscous, garnishing with sliced Meyer lemon and whole cilantro and mint leaves.

CITRUS CHICKEN TAGINE

Citrus Chicken Tagine image

From Cooking Light Magazine. You do not have to have a Tagine -- this dish can be made in a Dutch oven. Serve with hot cooked couscous.

Provided by DailyInspiration

Categories Chicken Thigh & Leg

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon olive oil
2 lbs boneless skinless chicken thighs (coarsely chopped)
2 cups onions, chopped
1 cup red bell pepper, chopped
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon saffron thread, crushed
4 garlic cloves, minced
1 cup reduced-sodium fat-free chicken broth
1 cup orange juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups orange sections, chopped (about 2 oranges)
1/3 cup fresh parsley, chopped
1/3 cup fresh cilantro, chopped
1/4 cup kalamata olive, pitted and sliced
3 tablespoons lemons, sections chopped (about 1 lemon)
5 cups hot cooked couscous
flat-leaf parsley sprig

Steps:

Heat the oil in a dutch oven over medium heat. Add chicken and next 6 ingredients (chicken through garlic), and cook for 12 minutes. Stir in the broth, juice salt, and black pepper. Bring to a boil, cover, reduce heat, and simmer 30 minutes. (Can be prepared ahead up to this point.) Remove from heat, and stir in the remaining ingredients except couscous. Serve over couscous, and garnish with parsley, if desired.

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