Chicken Tagine With Lemons And Cherries Recipes
CHICKEN TAGINE WITH LEMONS AND CHERRIES
This is my first tagine I can call my own with my own version of Ras El Hanout. It lacks the preserved lemons and saffron tradional in Moroccan tagine, nor does it have the vegetables like carrots and potatoes, but it is a really good main course. This recipe can also be done in a crock pot of slow cooker as a stew, but for all intensive purposes it's a tagine recipe.
Provided by Lord Neuf
Categories Stew
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- 1. Mix all spices together and sprinkle liberally over chicken as a dry rub, try to cover as much surface area as possible.
- 2. Place covered in refrigerator for 30 minutes or up to 6 hours.
- 3. Heat oil in tagine and saute garlic until soft.
- 4. Brown chicken in batches, set aside.
- 5. add and sweat onion rings in bottom of tagine.
- 6. place chicken on top of of sweatted onions, add broth.
- 7. place lemon slices and cherries on top of chicken.
- 8. cover and cook on low to low medium for 45 minutes to 1 hour.
Nutrition Facts : Calories 506.7, Fat 11.7, SaturatedFat 2.1, Cholesterol 197.9, Sodium 247.9, Carbohydrate 19.8, Fiber 4.7, Sugar 7.3, Protein 80.9
CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS
This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 29 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 874 milligrams, Sugar 3 grams, TransFat 0 grams
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