Chicken Tagine With Figs Olives And Pistachios Recipes

CHICKEN TAGINE WITH FIGS AND OLIVES

Steps:

• 1. In a large bowl, mix the garlic, saffron, ginger and paprika, sea salt and pepper with one tablespoon of olive oil. Rub the spice paste into the chicken pieces. 2. Heat the oil one tablespoon at a time in a heavy pan, and brown the chicken in batches, skin-side down, until well-tanned. 3. Heat the oven to 160C (140C fan-forced). Grate one onion, and halve and finely slice the other. In a large ovenproof and heatproof pot, combine the onions, tomatoes, tomato paste, harissa, honey, cinnamon sticks and cinnamon, cumin and carrots. Place the chicken pieces on top, add the stock or water and bring to a simmer, stirring. 4. Cover and cook in the oven for 30 minutes. Add the zucchini, olives and figs, and cook for a further 30 to 45 minutes, until the chicken is tender. 5. To serve, scatter with parsley and preserved lemon. Tip: Look for Reuben Solomon's Harissa, a good version of the fiery North African chilli paste, at supermarkets and specialist grocers. Find more of Jill Dupleix's recipes in the Good Food Favourite Recipes cookbook. Order Now

CHICKEN TAGINE WITH PISTACHIOS, DRIED FIGS, AND CHICKPEAS RECIPE

Steps:

• In a tagine or Dutch oven, heat olive oil over medium heat until just shimmering. Stir in onions, garlic, ginger, turmeric, and saffron (if using), and season with salt.
• Season chicken all over with salt and pepper and nestle into the onions along with the figs and pistachios. Lower heat to medium-low, cover, and cook, stirring and scraping the bottom of tagine or pot occasionally to prevent sticking and scorching, until chicken is cooked through and registers 165°F (75°C) on an instant-read thermometer, about 1 hour; lower heat at any point if the onions seem to be sticking and browning quickly (a little bit of browning is okay, but you want everything to cook gently).
• Transfer chicken to a serving platter, stir chickpeas into onion mixture, and continue to cook until warmed through. Season onions and chickpeas with salt, if needed. Spoon onion and chickpea mixture along with cooking juices, figs, and pistachios on top of chicken. Garnish with picked herbs and serve with warm rice or couscous. (Alternatively, you can return the chicken pieces to the tagine and serve from there.)

CHICKEN TAGINE WITH FIGS, OLIVES, AND PISTACHIOS

Steps:

• Mix together 2 tbsp olive oil,coriander, cumin, cinnamon, turmeric, lemon zest and juice, and harissa paste.
• Coat chicken thighs in spice mix.
• Brown chicken on all sides (in 2 tbsp olive oil) in a large skillet then transfer to crockpot.
• Add onions, carrots, garlic and ginger to the skillet and cook for about 5 minutes or until just starting to get soft.
• Stir in mushrooms and figs, and gradually add flour to pan.
• Cook mixture for about 1 minute, then whisk in chicken stock, tomato paste, and lemon juice.
• Bring mixture to a boil, then transfer to crockpot, stirring to combine ingredients.
• Cover and cook on high for 3-5 hours or until chicken is cooked and tender.
• About 20 minutes before tagine is done, stir in olive and nuts.
• To serve, garnish with parsley if desired.

CHICKEN TAGINE WITH OLIVES AND APRICOTS

Steps:

• Sprinkle the chicken all over with 2 teaspoons salt. Refrigerate, uncovered, at least 30 minutes or up to 8 hours.
• Meanwhile, thinly slice 1 lemon; spread out the slices and sprinkle generously with salt on both sides. Stack the slices on a plate and let stand at room temperature, at least 20 minutes and up to 3 hours.
• Pat the chicken dry. Heat a large Dutch oven over medium-high heat and add 3 tablespoons olive oil. When the oil shimmers, add half of the chicken, skin-side down; cover and cook until the skin is golden brown, 5 to 7 minutes. Transfer to a platter. Repeat with the remaining chicken. Discard the excess oil.
• Add the butter, onion, garlic, ginger, coriander, paprika, cumin, cinnamon, cayenne, saffron and 1/2 teaspoon black pepper to the pot. Cook over medium heat, stirring, until the onion softens, about 5 minutes; stir in the cilantro and parsley. Push the onion mixture to one side, then add the chicken to the pot, skin-side up. Spoon some of the onion mixture over the chicken and add 2 cups water. Bring to a boil, then reduce the heat to low; cover and gently simmer, 30 minutes.
• Meanwhile, combine the apricots, 1 cup water and the honey in a medium saucepan over medium heat; cover and cook until the apricots are plump, about 15 minutes. Uncover and cook until the liquid is syrupy, about 15 more minutes; set aside. Cook the almonds in the remaining 1 tablespoon olive oil in a skillet over medium heat, stirring occasionally, until golden brown. Set aside on paper towels.
• Chop the salted lemon slices into small pieces; add to the pot with the chicken along with the olives and the juice of the remaining lemon. Cover and continue cooking until the chicken is tender, about 20 more minutes. Arrange the chicken on a platter. Top with the olive sauce, apricot mixture and almonds. Serve with couscous.

CHICKEN TAGINE WITH OLIVES, FIGS, AND PRESERVED LEMONS

Steps:

• Season chicken with 1 tablespoon olive oil, salt, and pepper.
• Heat remaining oil in a tagine over medium heat. Sear chicken in the hot oil until browned, 5 to 7 minutes; remove and set aside. Add onion, coriander, cumin, and bay leaf and cook, stirring constantly, for 10 minutes. Make sure to scrape the brown bits from the bottom while stirring; add a little water if needed.
• Stir tomatoes, figs, olives, garlic, and lemons into the tagine. Cook for an additional 5 minutes. Add the seared chicken and pour in white wine. Bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Reduce the wine by half, 10 to 15 minutes. Pour in enough chicken broth to fill the tagine only halfway up the sides of the chicken.
• Bring to a boil; reduce heat to low and cover. Cook until the meat on the legs is no longer pink and pulls away from the bone, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove the tagine from the heat and mix in parsley. Check seasonings and serve.

CHICKEN TAGINE WITH LEMONS, OLIVES & POMEGRANATE

Steps:

• Heat 1 tbsp oil in a wide, shallow casserole dish or ovenproof pan. Season the chicken and cook, skin-side down, for 8-10 mins, until crispy. Flip over and cook for another 5 mins. Transfer to a plate. Heat oven to 170C/150C fan/gas 3.
• Add the rest of the oil and the onion to the pan. Stir for a few mins, then add the garlic and Moroccan spice mix. Stir, scraping any bits of onions and chicken from the bottom, until the spices smell fragrant. Add the preserved lemon, tomatoes, stock cube, honey, vinegar and 750ml water. Bring to the boil, then place the chicken on top. Cover with a lid or foil and transfer to the oven for 1 hr.
• Uncover, place the olives and lemon slices on top and drizzle the lemons with a little oil. Return to the oven for 20 mins, or until the sauce has reduced a little (you can do this on the hob if you're short on time). Check the seasoning, adding a squeeze of lemon, more honey or salt if you think it needs it. Scatter over the pomegranate seeds, feta and mint, and serve with couscous.