Chicken Tagine With Lemon And Ginger Recipes

CITRUS CHICKEN TAGINE

Steps:

• Preheat the oven to 325 degrees F. Heat a wide braising pan or tagine over medium-high heat.
• In a small bowl, combine the harissa, paprika, turmeric, cumin, ginger, cinnamon, coriander, allspice, cardamom, cayenne, orange zest and 2 tablespoons of canola oil. Stir to form a paste.
• Season the chicken with salt and pepper; rub half of the spice mixture on both sides of the thighs.
• Add the remaining 2 tablespoons canola oil to the pan. Sear the chicken skin-side down until golden brown, about 5 minutes. Flip and brown the other side. Remove to a plate.
• Add the garlic, onion and remaining spice mixture to the same pan, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook until the onions are softened and lightly browned, about 5 minutes.
• Return the chicken to the pan along with the tomatoes, chicken stock, olives, apricots, preserved lemon and sliced oranges and season with salt and pepper, being careful with the salt. Braise in the oven, partially covered, for about 1 hour and 15 minutes. Uncover and continue to braise until the chicken is tender, another 15 to 45 minutes. Serve from the pan over couscous, garnishing with sliced Meyer lemon and whole cilantro and mint leaves.

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS

Steps:

• Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
• Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
• Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
• Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

CHICKEN TAGINE WITH GREEN OLIVES AND PRESERVED LEMON

Steps:

• In a skillet over medium heat, toast the cinnamon, peppercorns, cumin, paprika, red pepper flakes, and cloves until they start to smoke. Remove from the heat and grind in a spice grinder.
• In a bowl large enough to accommodate the chicken, add the oil, spice mix, garlic, ginger, cilantro, bay leaves and saffron. Mix to a paste. Add chicken, rubbing the marinade over all the pieces. Cover and refrigerate for 2 hours or overnight.
• Remove the chicken from the marinade and reserve marinade. Pat chicken dry and season with salt and pepper. In a tagine or large casserole over medium high heat add 2 tablespoons olive oil. Put in chicken pieces and lightly brown on both sides, about 5 minutes. Add onions and cook until just starting to brown, about 3 minutes. Rinse preserved lemon well. Scoop out flesh and discard; cut peel into strips and add to pan. Add reserved marinade, olives, and chicken stock. Cover tightly and cook over medium low heat for 30 to 35 minutes, or until chicken is cooked through. Remove bay leaf and discard. Taste juices and adjust seasoning. Place chicken on a warm platter. Spoon juices with the preserved lemon, olives, and onions over chicken and serve accompanied by Couscous with Apricots.
• Wash lemons well and dry them. Cut 4 lemons into quarters from the top, being careful not to cut all the way through. Pack salt generously into the cuts and place lemon into a sterilized glass pint jar. Continue procedure, packing the lemons into the jar as tightly as possible. Squeeze juice from remaining lemons. Add another 2 tablespoons of salt to the jar and top off with the lemon juice, make sure the lemons are completely covered. Close the jar with a non-metallic lid and set aside in a cool, dark place or the refrigerator for one month. Preserved lemons will keep for 1 year. Refrigerate after opening.
• Yield: about 4 lemons
• Prep Time: 20 minutes
• Cook Time: none
• Inactive Prep Time: 1 month
• Put the couscous in a medium bowl; pour the hot stock over it and stir to combine. Cover and let sit for 10 to 15 minutes. Uncover and fluff with a fork. Add the apricots, scallions, and orange juice; drizzle with olive oil and season with salt and pepper. Toss gently to combine. Garnish with chopped parsley.
• Yield: 4 to 6 servings
• Prep Time: 10 minutes
• Inactive Prep Time: 15 minutes

CHICKEN TAGINE WITH PRESERVED LEMON AND OLIVES

Steps:

• In a large bowl, combine 1/4 cup olive oil, the coriander, cumin, paprika, cinnamon, saffron, cloves, ginger and red pepper flakes. Sprinkle the chicken with salt and pepper and place in the marinade. Stir until the marinade covers each piece. Refrigerate for 2 hours and up to overnight.
• Remove the chicken from the marinade and pat dry; reserve the marinade. Heat the remaining 2 tablespoons olive oil in a tagine or a large Dutch oven. Place the chicken skin-side down in the pot and brown for 4 to 5 minutes. Turn and brown an additional 3 to 4 minutes. Remove the chicken and reserve on a plate.
• Add the onions and garlic to the same pot and saute until tender, about 5 minutes. Add the chicken stock, green olives, lemon peel, 1/4 teaspoon black pepper and the reserved chicken and marinade. Bring to a low boil and reduce the heat to a simmer. Cover and cook 45 minutes.
• Stir in the cilantro, parsley and lemon juice. Serve with couscous if desired.

CHICKEN TAGINE

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.

LEMON GINGER CHICKEN

Steps:

• Place chicken between two sheets of plastic wrap and pound with mallet or rolling pin to 1/4 inch thickness; combine the next 3 ingredients on a plate; press both sides of chicken breasts into flour mixture until well coated.
• Heat olive oil in a large frypan on medium high; add chicken, cook for 2 to 4 minutes per side until no longer pink inside; transfer to plate, cover and keep warm.
• Reduce heat to medium, add next 7 ingredients to same frypan; heat and stir scraping any brown bits from bottom until simmering.
• Stir second amount of broth into cornstarch in a small bowl; add to lemon juice mixture; heat and stir until simmering and thickened; reduce heat to medium low, return chicken to frypan; turn to coat both sides, cook for 1 to 2 minutes until heated through.
• Garnish with parsley and serve.

CHICKEN TAGINE WITH LEMON AND OLIVES

Steps:

• Combine juice and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.
• Remove chicken from bag; discard marinade.
• Pat chicken dry with paper towels.
• Dredge in flour; sprinkle with salt, black pepper, turmeric, and red pepper.
• Heat olive oil in a large nonstick skillet with high sides over medium-high heat.
• Add half of chicken; cook for 3 minutes on each side or until lightly browned.
• Remove from pan. Repeat procedure with remaining chicken.
• Add onion, ginger, and garlic to pan; sauté 5 minutes or until tender. Return chicken to pan.
• Add broth, olives, rind, potatoes, cinnamon stick, apricots and almonds; bring to a boil.
• Cover, reduce heat, and simmer 1 hour or until chicken is tender. Discard the cinnamon stick; stir in parsley.
• Serve with couscous.

SPICY CHICKEN TAGINE WITH APRICOTS, ROSEMARY, AND GINGER

Steps:

• Heat oil and butter in a tagine or heavy-based casserole dish.
• Stir in ginger, onion, chopped rosemary, and chilies and sauté until the onion begins to soften.
• Stir in halved rosemary sprigs and the cinnamon sticks.
• Add chicken and brown on both sides.
• Toss in the apricots and honey.
• Stir in plum tomatoes with their juice.
• Add a little water if necessary to ensure there is enough to cover the base of the tagine and submerge the apricots.
• Bring liquid to a boil, then reduce heat to low.
• Cover with a lid and cook gently for 35 - 40 minutes.
• Season to taste with salt and pepper.
• Sprinkle shredded basil over chicken.
• Serve immediately.

CHICKEN TAGINE WITH LEMON AND GINGER

Steps:

• Place lemon sliced in the bottom of the dish.
• Add salt, cumin and thyme.
• Brown the chicken.
• Place chicken on the lemons.
• Sprinkle with star anise.
• Cover with chopped onions and ginger.
• Pour chicken stock into tagine, half way up the side.
• Cook in microwave 10 minutes on medium power (about 500 watts).
• Serve with couscous, cooked wheat, bulgher wheat or rice.
• Add pre-cooked peas, beans or chickpeas near then end of cooking time.