Chicken Tagine With Dried Cranberries Recipes

CHICKEN TAGINE

Steps:

• Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.
• Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.
• Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.
• Cook on High setting for 5 hours, or on Low setting for 8 hours.
• Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.

CHICKEN TAGINE WITH DRIED CRANBERRIES

Steps:

• Mix lemon juice, 2 tablespoons olive oil, salt, cinnamon, ginger, and pepper together in a large glass or ceramic bowl. Add chicken pieces and toss to coat. Cover and let sit in a refrigerator for 2 hours, up to overnight.
• When ready to start, line a tagine with sliced carrots.
• Heat another 2 tablespoons olive oil in a heavy skillet over medium heat until hot, but not smoking. Brown 1/2 of the chicken pieces, skin-side down, turning over once, 5 to 7 minutes. You are just browning it, not cooking it through. Take out of the skillet and place on top of the carrots, then brown the remaining pieces of chicken. Once those are browned, but not cooked through, arrange on top of the carrots also. The idea is that the chicken does not touch the bottom of the tagine, only the carrots.
• Add onion to the same skillet and saute over medium-high heat until soft, about 5 minutes. Reduce heat to medium. Add garlic; saute for 30 seconds. Stir in potatoes and saute, 1 to 2 minutes. Add tomatoes, bell pepper, cranberries, and parsley; stir well and keep sauteing over medium heat until hot and bubbly. Sprinkle the chicken bouillon granules over the mixture while it cooks.
• Pour the mixture over the chicken and carrots. Place the tagine over low heat, making sure any open flames do not touch the bottom of the pot. Drizzle remaining olive oil over top. Pour wine over top and cover.
• Cook over low heat until potatoes are soft and chicken is no longer pink in the center, about 1 hour. Turn off the heat and let sit for 10 minutes before serving.

CHICKEN TAGINE

Steps:

• Wash the chicken and pat dry. Pour the vinegar into the palm of your hand and rub all over the chicken. Mix the spices with the olive oil. Cover the chicken with the mix, place in a plastic bag, and refrigerate over night.
• Preheat the oven to 325 degrees.
• Oil the bottom of your tagine and brown the chicken on all sides. Add the onions and garlic and sweat to translucence. Add the broth and bring to a boil. Cover and place in the oven for 1 ¾ hours.
• Spread the wheat out on a lipped cookie sheet and spritz liberaly with water and a pinch of salt. Let rest for 1 hour, sprizting frequently, as it swells up. Line a colander with a clean, damp dish towel and place over a simmering pot of water. Don't let the water touch the towel. Scrape the swollen couscous into the towel and fold the towel over. Let it steam for 15 minutes.
• After the 1 ¾ hours add the fruits to the chicken and cook for 15 more minutes.
• Make a paste out of the corn starch. Remove the chicken and fruits and add the paste, stirring until the sauce thickens. Place the chicken back into the sauce to re-heat, if necessary.
• Plate the chicken on a bed of the couscous and flank with the fruits. Pour the sauce on top and serve.