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
ESTHER'S MOROCCAN CHICKEN TAGINE
This recipe requires a special Morrocan earthenwear pot, called a tangine. It is a "Great Cooks" recipe. Prep time does not include standing time.
Provided by blucoat
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rub all pieces of chicken with a mixture of salt, pepper and cumin. Let stand for 1 hour.
- In a separate saucepan, cover the prunes with cold water and add the cinnamon. Bring to a boil, reduce heat and simmer for 10 -30 minutes depending on dryness of prunes.
- Steam the onions in the casserole with the turmeric, saffron, ginger, salt, pepper and ¼ cup of water for 15 minutes.
- Meanwhile brown the almonds in a saucepan with oil and drain onto paper towels.
- Using the same oil and pan, brown chicken on all sides then transfer to the steamed onions and add 1 cup water. (this can be transferred into the tagine at this point and placed in oven ). Cover and simmer for 30 minutes.
- Add the cooked prunes and some of the prune water to the tagine and continue cooking until the chicken and prunes are really tender.
- To serve, place chicken pieces on a serving dish (or simply leave in the tagine). Cover with prunes and sauce, then sprinkle with almonds and sesame seeds (if desired).
Nutrition Facts : Calories 976.2, Fat 55.5, SaturatedFat 12, Cholesterol 181.1, Sodium 185.6, Carbohydrate 71.3, Fiber 11.8, Sugar 37.5, Protein 55.7
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