Best Vegetable Tagine With Olives And Prunes Recipes

CHICKEN TAGINE WITH PRUNES AND OLIVES

Chicken Tagine With Prunes and Olives image

Provided by Florence Fabricant

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

Ingredients

10 chicken thighs with bone and skin
Salt and black pepper
1 medium onion, finely chopped
1 tablespoon minced garlic
1 teaspoon smoked paprika, the hotter the better
1 teaspoon ground cumin
18 pitted prunes
36 pitted picholine or other green olives
1 cup chicken stock
1 tablespoon unsalted butter
1 lemon, zest removed in thin strips
1 tablespoon finely chopped fresh mint leaves

Steps:

Dry chicken and season with salt and pepper. Heat a large, heavy skillet, preferably cast iron, to very hot. Add chicken (in batches if necessary) skin side down, and sear until skin is golden brown. Remove chicken when browned (do not turn it) and set aside.
Discard all but a thin film of fat from the pan. Add onion and garlic and sauté on low until soft. Stir in paprika and cumin, cook about a minute and then add prunes, olives, stock and butter. Cook, stirring, about 5 minutes. Season with salt and pepper. Transfer contents of pan to a 12- to 14-inch tagine, sauté pan or casserole. Place chicken on top, skin side up.
Cover and cook on medium-low heat about 40 minutes, until chicken is cooked through. Serve immediately or set aside to be reheated. To serve, scatter lemon zest and mint over the chicken, squeeze juice of the lemon on top and bring tagine to the table covered.

Nutrition Facts : @context http, Calories 690, UnsaturatedFat 29 grams, Carbohydrate 25 grams, Fat 46 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 855 milligrams, Sugar 13 grams, TransFat 0 grams

VEGETABLE TAGINE WITH OLIVES AND PRUNES

Vegetable Tagine With Olives and Prunes image

This is a flavorful dish that can be adapted to whatever vegetables you have on hand It always gets rave reviews from my dinner guests. You can substitute or add parsnips, zucchini, rutabaga - whatever is handy. It was passed on to me from a vegan friend.

Provided by Marilyn Rob

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 24

Ingredients

2 tablespoons olive oil
4 shallots, coarsely chopped
1 stalk celery, diced
2 garlic cloves, slivered
1 cinnamon stick
1 1/4 teaspoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ground cardamom
1 teaspoon salt
1 teaspoon ground black pepper
1/8 teaspoon cayenne (or more to taste)
1 (32 ounce) can crushed tomatoes or 1 (32 ounce) can diced tomatoes
1/3 lb string bean
1 small butternut squash, peeled and cut into 1 inch cubes (or sweet potato)
1/2 head cauliflower, cut into florets
1/2 fennel bulb, trimmed and cut into 1/2 inch chunks
1 large carrot, peeled and sliced into 1/4 inch thick rounds
vegetable broth or water, as needed
1/4 teaspoon crushed saffron
1 cup canned chick-peas
1/2 cup whole kalamata olive
1/2 cup pitted prunes, diced
3 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 350°F.
In a Dutch oven heat the olive oil over medium-low heat. Add the shallots, celery, garlic and cinnamon stick and cook, stirring, untill the shallots and celery are soft (about 7 minutes).
Add the paprika, cumin, coriander, cardamom, salt, black papper and cayenne. Continue cooking until the spices are fragrant, about 1 minute.
Stir in the tomatoes, string beans, squash or sweet potato, cauliflower, fennel and carrot. Add additional vegetable broth or water as needed to cover the vegetables. Addf the saffron and stir well.
Cover the pot and bake until the vegetables are tender, 40 to 45 minutes. About 5 minutes before the stew is done add the chickpeas, olives and prunes. Garnish with parsley just before serving.
Note: The type of tomatoes used will determine the amount of broth or water that will be needed. Crushed tomatoes require the addition of about 1 cup water. Stovetop cooking may require slightly more water.
The dish should be on the dry side, not soupy and the vegetables should be tender and not soggy.