Chicken Tagine With Lemon And Ginger Recipes

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 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.

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.