Best South Beach Summer Chicken Tagine Recipes

South Beach Summer Chicken Tagine image

Provided by Abiner Smoothie

Categories Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

2 garlic cloves, finely chopped
2 pieces lemon zest, finely chopped
3 tablespoons chopped fresh parsley
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
fresh ground black pepper
1 tablespoon olive oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, chopped
1 (14 ounce) can no-salt-added diced tomatoes, with juices
3 tablespoons fresh lemon juice
2 medium zucchini, cut into 1/2 inch cubes
20 pitted medium green olives, halved
1 pinch salt

Steps:

Chop 1 clove of the the garlic, lemon and 1 tablespoon of parsley to make a rough paste. Set aside.
Mince remaining clove and mix with coriander, cumin, cinnamon, and pepper.
Heat oil over medium then add chicken and brown for 4 minutes. Set aside on a plate.
Again on medium, add onion and spices (not paste) and stir constantly for 2-3 minutes. Add tomatoes and lemon juice and scrape up the bits. Bring to a simmer then return chicken pieces and cook for 5 minutes.
Add zucchini, olives, remaining lemon zest and parsley.
Reduce heat to low, add paste, cook covered for 10 minutes until chicken is cooked through. Lightly season with salt and pepper.

Nutrition Facts : Calories 295.8, Fat 10.5, SaturatedFat 1.8, Cholesterol 109, Sodium 467.7, Carbohydrate 11.9, Fiber 3.2, Sugar 6.4, Protein 38.9

Chicken Tagine image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 medium onions, sliced
3 cloves garlic, minced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/2 teaspoon ground turmeric
2 lemons, one sliced, one juiced
2 tablespoons harissa (or less if you don't like too much spice)
2 cups low-sodium chicken broth
1 cup pitted briny green olives
Fresh cilantro leaves, picked, for serving
Flaked toasted almonds, for serving
Couscous, cooked according to the package instructions, for serving

Steps:

Preheat the oven to 400 degrees F.
Sprinkle the chicken with salt and pepper. Add the oil to a large pan and heat over medium-high. When the oil is hot, add the chicken, skin-side down, and cook until the skins are brown, 6 to 8 minutes. Remove the chicken to a plate.
Add the onions, garlic, cinnamon, cumin, coriander, ginger and turmeric and cook just until the onions start to soften, about 5 minutes. Add the lemon slices, lemon juice, harissa, chicken broth and olives, then stir to combine. Nestle the chicken back into the pan, skin-side up.
Place in the oven, uncovered, and cook until the chicken is cooked through, 25 to 30 minutes.
Season to taste. Scatter the cilantro and almonds over the top. Serve over the couscous.