Chicken Tagine W Prunes Tomatoes Recipes

CHICKEN TAGINE WITH TOMATO CHUTNEY

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.

CHICKEN TAGINE W/ PRUNES & TOMATOES

Steps:

• Combine chicken, salt, pepper in large bowl. Toast cumin seeds and grind. Add cumin and turmeric and turn to coat. Heat tagine (iron roasting pan) at Med-Hi. Heat olive oil. Raise heat to Med and add chicken (skin down. Slightly brown (5 min). Turn chicken, add onion, cook and trip until wilted and golden brown (10 min). Move to dutch oven or large iron pot. Add all ingredients except sesame seeds. Cook at Med-Lo until chicken falls off bones (35-45 min.). Transfer chicken and prunes to platter, raise heat and reduce liquid by half. Add liquid to platter.

CHICKEN WITH TOMATOES AND PRUNES

Steps:

• Pat chicken dry and sprinkle with pepper and 1 teaspoon salt. Heat butter in a 12-inch heavy skillet or a wide heavy pot over moderately high heat until foam subsides, then brown chicken in 2 batches, turning with tongs, about 5 minutes per batch. Transfer chicken as browned to a plate.
• Return chicken, skin sides up, to skillet along with any juices accumulated on plate. Add wine and boil until reduced by half, about 4 minutes. Add water, tomatoes, cinnamon stick, remaining 3/4 teaspoon salt, and a large pinch of pepper and bring to a boil. Reduce heat to moderately low and cover skillet, then simmer 20 minutes.
• Stir in prunes, vinegar, and sugar and simmer, covered, until chicken is cooked through, about 10 minutes. Transfer chicken with tongs to a shallow serving dish and keep warm, covered with foil. Boil pan juices, stirring occasionally, until thickened and reduced to about 1 1/2 cups, 8 to 10 minutes. Discard cinnamon stick and spoon sauce over chicken.

CHICKEN TAGINE WITH PRUNES AND OLIVES

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.

CHICKEN TAGINE WITH SWEET POTATOES AND PRUNES

Steps:

• Pour two tablespoons of vegetable oil in the bottom of a dutch oven or cast iron casserole over medium-low heat. Now add the onion, stirring to coat it with oil, then add 1 tablespoon of water, season with a little salt, and cover the pot. Cook the onions gently for 30 minutes, stirring occasionally, until they are soft but not brown.
• In a separate skillet, brown the chicken. Heat a tablespoon of the olive oil over medium heat. Put the chicken in the pan, skin side down, and brown for 3-4 minutes on each side. Transfer it to a plate.
• Once the onions are soft, add the saffron, honey, bay leaf, chicken broth, and the rest of the water. Throw in the dates, and then the chicken. Toss the sweet potatoes on top and bring the mixture to a boil.
• Reduce the heat to medium, bringing the liquid to a low simmer. Cover and cook for 45 minutes to an hour. Resist the temptation to lift the lid before the 45 minute mark. The steam is what makes this dish so good. The dish is done once the sweet potatoes are soft.
• Feel free to reduce the liquid once the chicken is cooked. Just remove the chicken and sweet potatoes and boil the liquid until it is a consistency to your liking.

CHICKEN WITH TOMATOES AND PRUNES

Steps:

• Pat chicken dry and sprinkle with pepper and 1 teaspoon salt. Heat butter in a 12-inch heavy skillet or a wide heavy pot over moderately high heat until foam subsides, then brown chicken in 2 batches, turning with tongs, about 5 minutes per batch. Transfer chicken as browned to a plate.
• Return chicken, skin sides up, to skillet along with any juices accumulated on plate. Add wine and boil until reduced by half, about 4 minutes. Add water, tomatoes, cinnamon stick, remaining 3/4 teaspoon salt, and a large pinch of pepper and bring to a boil. Reduce heat to moderately low and cover skillet, then simmer 20 minutes.
• Stir in prunes, vinegar, and sugar and simmer, covered, until chicken is cooked through, about 10 minutes. Transfer chicken with tongs to a shallow serving dish and keep warm, covered with foil. Boil pan juices, stirring occasionally, until thickened and reduced to about 1 1/2 cups, 8 to 10 minutes. Discard cinnamon stick and spoon sauce over chicken.
• Cooks' nte: Chicken can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat before serving.