Chicken Tagine With Spring Vegetables Recipes

CHICKEN & VEGETABLE TAGINE

Steps:

• Combine the ingredients for the marinade then add in the spice mixture. Pour over the chicken to coat. Cover with plastic wrap and refrigerate for at least 1 hour (up to 3 hours).
• Warm the chicken broth then add the saffron strands, allow to steep while the chicken is marinading.
• Heat 1 tablespoon olive oil over medium-low heat in a tagine. Saute the onion until golden, about 5 minutes. Pour in the chicken broth and saffron along with the water.
• Place in the chicken and any marinade juices. Season with salt & pepper then cover with the lid. Cook on medium-low heat for 45 minutes.
• Uncover and stir in the olives, zucchini, yellow squash and tomato quarters. Add another 1/2 cup of water if needed.
• Reduce heat to low & recover. Cook until the vegetables are tender and the chicken is falling off the bone, about 45 minutes.
• Heat 2 tablespoons olive oil in a small saucepan over high heat until hot but not smoking. Add the almonds and fry until the skins begin to crackle, about 2 to 3 minutes. Pour the almonds and hot oil over the vegetables and chicken.
• Ladle the chicken, vegetables, & sauce over cooked couscous or rice. Sprinkle with the chopped parsley and serve with the lemon quarters as garnishment.

CHICKEN WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 450˚ F. Toss the carrots and fennel with 2 tablespoons olive oil on a rimmed baking sheet. Spread in a single layer and season with salt and pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes. Add the asparagus, season with salt and roast until bright green and crisp-tender, 5 to 8 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until well browned on the bottom, about 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Carefully add the vermouth to the skillet and transfer the skillet to the oven. Roast until the chicken is just cooked through, 15 to 20 minutes.
• Remove the chicken to a cutting board to rest, about 5 minutes. Return the skillet to medium-high heat. Add the heavy cream and mustard to the pan juices, scraping up any bits from the bottom of the pan. Simmer until slightly thickened, about 2 minutes. Season with salt and pepper and stir in the parsley and vinegar.
• Divide the vegetables among plates. Slice the chicken and add to the plates; spoon the pan sauce on top.

CHICKEN TAGINE WITH SPRING VEGETABLES

Steps:

• Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onions and saute until translucent, about 5 minutes.
• Add next 7 ingredients and 6 tbsps. each parsley, dill, and mint; saute 3 minutes longer.
• Scrape contents of skillet into heavy large pot; reserve skillet.
• Sprinkle chicken with salt and pepper.
• Heat 2 tbsps. oil in same skillet over medium-high heat. Add 1/3 of chicken and saute until golden, about 3 minutes per side. Transfer to pot with onion mixture.
• Repeat with remaining chicken in 2 more batches, adding more oil by tablespoonfuls if needed.
• Add broth to skillet; bring to boil, scraping up browned bits. Transfer broth to pot; add fennel and carrots.
• Drain artichokes and add to pot.
• Bring tagine to boil. Cover, reduce heat to medium-low, and simmer until chicken is almost tender, about 20 minutes.
• Uncover and simmer until chicken and all vegetables are tender, about 20 minutes. Using slotted spoon, transfer chicken and vegetables to large bowl.
• Boil sauce until reduced enough to coat spoon, about 10 minutes. Season with salt and pepper.
• Return chicken and vegetables to sauce.
• Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Re-warm tagine over medium heat. Transfer to large bowl.
• Sprinkle with 2 tbsps. each of parsley, dill and mint.