Best Safois Moroccan Chicken Tagine Recipes

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

Ingredients

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

SAFOI'S MOROCCAN CHICKEN TAGINE

Safoi's Moroccan Chicken Tagine image

This fragrant, hearty stew is traditionally cooked in an earthenware dish on the stove-top, but a slow cooker does the job almost as well.

Provided by Anna Francese Gass

Categories HarperCollins Stew Chicken Carrot Olive Lemon Soy Free Dairy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Winter

Yield 6 servings

Number Of Ingredients 14

Ingredients

For the marinade:
1/2 teaspoon saffron threads
1 teaspoon ground ginger
1 tablespoon coarse salt
1 teaspoon freshly ground black pepper
1/2 cup (120 ml) extra-virgin olive oil
1/2 cup (120 ml) canola oil
For the stew:
1 (3 1/2-pound/1.7 kg) whole chicken
7 large carrots, peeled
1 small yellow onion, minced
1/2 cup (75 g) olives (Mediterranean or Kalamata)
1/2 preserved lemon, sliced thin
1 tablespoon parsley, chopped

Steps:

Combine the saffron, ginger, salt, pepper, olive oil, and canola oil in a large bowl. Set aside.
Clean and thoroughly wash the chicken, then cut it into 8 pieces.
Add the chicken to the bowl with the marinade, massaging the marinade into the chicken.
Cut the carrots in half and remove their yellow cores.
Open the tagine and lay the onion on the bottom. Arrange the carrots over the onion.
Lay the chicken with all of the marinade over the vegetables. Add 1 cup (240 ml) water and cover.
Cook on very low heat for 1 hour. Check at the 30-minute mark to ensure the bottom is not dry. Add another 1/2 cup (120 ml) water if necessary.
In the last 5 minutes of cooking, add the olives and the preserved lemon.
Garnish with parsley to serve.