MOROCCAN CHICKEN TAGINE RECIPE (AUTHENTIC & EASY)
This Moroccan Chicken tagine recipe has been in my family for generations. Extremely easy to make and full of flavors. You will love it!
Provided by Safaa (founder of moroccanzest)
Time 1h10m
Number Of Ingredients 17
Steps:
- Prepare your ingredients. Chop the vegetables and press the garlic.
- Place the heat diffuser on your stove and place your Deep pan on top of it. Make sure everything is stable before you start cooking.
- In the pan, add the chopped onion, oil, pressed garlic, spices, chicken drumsticks, and ½ cup of water. Mix until the drumsticks are entirely covered with the sauce.
- Cover your pan and let everything gently boil for 10 minutes on low heat. Stir from time to time.
- Pour 3-4 cups of water or until your chicken is covered with the sauce.
- Cover the cooking pot and let cook on low to medium heat until the drumsticks are almost ready. This might take from 30 to 40 minutes, depending on your chicken drumsticks. Check regularly and add a little of water if sauce evaporates.
- When the chicken is almost done, add the frozen peas, sliced carrots preserved lemons and half the quantity of parsley and coriander. Cover again and let cook until everything is all tender and well cooked. This can take between 20 to 30 minutes. Check regularly and add water whenever needed.
- Once everything is well cooked and if there is a lot of sauce, uncover your pot and let evaporate for a few minutes. The sauce should be thick, not watery.
- To serve your dish, gently position the chicken drumsticks and vegetables in the center of your plate and pour a little of the sauce on top.
- Decorate with marinated olives and some fresh parsley, and coriander.
- Serve hot or tepid, with fresh bread.
Nutrition Facts : Calories 408 kcal, ServingSize 1 serving
MOROCCAN CHICKEN TAGINE
Sweet and savory stewed chicken with dried fruits and exotic spices. Serve this on top of couscous and top with toasted almonds and fresh cilantro. Children love the familiarity of the 'sweet' spices and dried fruits.
Provided by Chef Kelly
Categories World Cuisine Recipes African North African Moroccan
Time 2h6m
Yield 6
Number Of Ingredients 18
Steps:
- Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set the remaining aside for another use.
- Bring a small pot of water to a boil; add apricots and raisins. Cook until fruit is soft, about 5 minutes. Drain, reserving 1/2 cup of cooking water.
- Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Coat chicken with the 1/2 cup spice mix and place in the hot oil; cook until golden brown and releases easily from the skillet, 3 to 4 minutes per side.
- Mix onion and garlic into skillet with chicken; cook and stir until fragrant, 2 to 3 minutes. Add apricots, raisins, reserved 1/2 cup water from fruit, chicken broth, and honey; reduce heat to low and cover. Cook until chicken is very tender, 1 1/2 to 2 hours.
- Serve chicken garnished with cilantro and almonds.
Nutrition Facts : Calories 370.8 calories, Carbohydrate 35.8 g, Cholesterol 43.5 mg, Fat 20.4 g, Fiber 6.7 g, Protein 15.4 g, SaturatedFat 3.7 g, Sodium 1375.1 mg, Sugar 22.3 g
INSTANT POT® MOROCCAN CHICKEN TAGINE
Your Instant Pot® replaces the traditional clay or ceramic cone-shaped cooking pot used in Moroccan cuisine (the tagine). The word 'tagine' also refers to the slow-cooked, stew-like dish that is prepared in it. This chicken tagine features the authentic flavors of preserved lemons and olives, with a delicious combination of spices typically used in Moroccan cooking.
Provided by Kim's Cooking Now
Categories World Cuisine Recipes African North African Moroccan
Time 4h10m
Yield 6
Number Of Ingredients 15
Steps:
- Combine garlic, paprika, ginger, turmeric, and saffron in a large bowl. Add chicken pieces and mix until coated with spices. Cover and refrigerate, 3 to 4 hours or overnight.
- Cut preserved lemon into quarters. Remove pulp from the peel and remove seeds from pulp. Mince pulp and set aside. Cut lemon peel into strips and set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and butter in the cooker; add chicken. Cook chicken until browned, about 3 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
- Place onions and lemon pulp into the hot pot and cook, stirring occasionally, until onions have softened, about 5 minutes. Add cinnamon stick, place chicken on top, and scatter olives and lemon peel over the chicken. Pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid carefully, turning it away from you. Transfer contents to a large serving bowl. Sprinkle with parsley and cilantro and serve immediately.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 8.7 g, Cholesterol 75.8 mg, Fat 13.8 g, Fiber 2.4 g, Protein 24.6 g, SaturatedFat 4.2 g, Sodium 2538.4 mg, Sugar 2.3 g
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