Lentil Chicken Tagine Recipes

CHICKEN AND LENTIL TAGINE

Chicken and Lentil Tagine image

From The Best Recipes in the World by Mark Bittman. I haven't tried this yet - posted for safekeeping.

Provided by Sandyg61

Categories Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons extra virgin olive oil
2 1/2 lbs chicken pieces, trimmed of excess fat
2 garlic cloves, sliced
2 tomatoes, cored and chopped
2 teaspoons ground turmeric
salt and pepper
1 quart water
1 bunch fresh cilantro or 1 large parsley sprig, tied together with kitchen string
2 cinnamon sticks
1 cup dried lentils
2 onions, sliced

Steps:

Put the oil in a deep skillet or casserole, preferably non-stick with a lid.
Place over medium-high heat and wait a minute or so, until the oil is hot.
Add the chicken, skin side down, and brown it well, turning pieces until all sides are browned. 10 to 15minutes.
Stir in the garlic, onions, tomatoes, turmeric, and some salt and pepper.
Pour in 1 quart of water, along with the herb bundle and cinnamon sticks.
Cover, turn heat to low, and simmer for about 20 minutes.
Add the lentils, cover, and simmer until they're soft, about 25 minutes more. Discard the herbs and cinnamon sticks, season to taste with salt and pepper, and serve.
(You can prepare the dish up to a day ahead and refrigerate before reheating. You may need to add a little water to thin the sauce a bit.).

Nutrition Facts : Calories 642, Fat 33.6, SaturatedFat 8.5, Cholesterol 129.4, Sodium 137.3, Carbohydrate 38.3, Fiber 16.6, Sugar 5.1, Protein 45.9

LENTIL & CHICKEN TAGINE

Lentil & Chicken Tagine image

This recipe is good even without the chicken. I use my pressure cooker to cut down on the cook time. If you are using a regular pot the time should be doubled.

Provided by FDADELKARIM

Categories One Dish Meal

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs boneless skinless chicken breasts
3 cups water
1 (8 ounce) can tomato sauce
2 tablespoons fresh parsley, finely chopped
1/2 medium onion, chopped
1 small chicken bouillon cubes or 1/2 large chicken bouillon cube
1 tablespoon olive oil
1 teaspoon ras el hanout spice mix, Ras El Hanout - Moroccan Spice Mix
1/2 teaspoon ginger
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dry lentils

Steps:

Place all the ingredients into the pressure cooker or regular pot.
Cook for 8 minutes after the pressure cooker begins to hiss. Release the pressure, open the lid & stir. Add more water if needed then cover. Cook for an additional 5 minutes.
Note: When using a regular pot the cook time should be around 25 minutes.
In Morocco, this tagine is served with thick bread to scoop up the lentils & chicken.

Nutrition Facts : Calories 644.1, Fat 13.4, SaturatedFat 2.5, Cholesterol 193.9, Sodium 1469.7, Carbohydrate 45.4, Fiber 21.3, Sugar 5.6, Protein 82.4

CHICKEN AND LENTIL TAGINE

Chicken and Lentil Tagine image

Categories Bread Sauce Chicken Side Stew Lentil Simmer

Yield makes 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
2 garlic cloves, sliced
2 onions, sliced
2 tomatoes, cored and chopped
2 teaspoons ground turmeric
Salt and black pepper to taste
1 large bunch fresh cilantro or parsley sprigs, tied together with kitchen string
2 cinnamon sticks
1 cup dried lentils, picked over

Steps:

Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Place over medium-high heat and wait a minute or so, until the oil is hot. Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes.
Stir in the garlic, onions, tomatoes, turmeric, and some salt and pepper. Pour in 1 quart water, along with the cilantro bundle and cinnamon sticks. Cover, turn the heat to low, and simmer for about 20 minutes.
Add the lentils, cover, and simmer until they're soft, about 25 minutes more. Discard the cilantro bundle and cinnamon sticks, season to taste with salt and pepper, and serve. (You can prepare the dish up to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and serving; you may have to add a little water to thin the sauce a bit.)
Chicken and Chickpea Tagine
In step 3, substitute 1 cup cooked (page 431) or nearly cooked chickpeas for the lentils.

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS

Chicken Tagine With Olives and Preserved Lemons image

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

Ingredients

5 cloves garlic, finely chopped
1/4 teaspoon saffron threads, pulverized
1/2 teaspoon ground ginger
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
Salt and freshly ground black pepper
1 chicken, cut in 8 to 10 pieces
2 tablespoons extra virgin olive oil
3 medium onions, sliced thin
1 cinnamon stick
8 calamata olives, pitted and halved
8 cracked green olives, pitted and halved
1 large or 3 small preserved lemons (sold in specialty food shops)
1 cup chicken stock
Juice of 1/2 lemon
1 tablespoon chopped flat-leaf parsley

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

LENTIL TAGINE

Lentil Tagine image

Rich and spicy and healthy and vegetarian and, despite the long list, really easy! Great over couscous and with Chermoulah on the side.

Provided by Chef Kate

Categories Lentil

Time 55m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

2 1/2 cups red lentils, well rinsed
6 cups unsalted vegetable stock (I use Roasted Vegetable Stock)
4 garlic cloves, chopped
3 medium sweet potatoes, peeled and cut into cubes
10 medium dates, seeded and chopped
2 cups tomatoes, peeled and chopped
2 red bell peppers, peeled, cored, seeded, medium dice
2 cups onions, medium dice
3 tablespoons fresh ginger, grated
2 teaspoons cayenne pepper (or to taste)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon star anise
1 cinnamon stick
1 bay leaf
2 tablespoons olive oil
3 tablespoons fresh parsley, chopped
salt and pepper
1 preserved lemon, rind of, diced

Steps:

Heat a 6 quart Sauce Pot over medium high heat.
Add in olive oil and coat the pan.
Add in onions and spices.
Sweat onions until translucent.
Add in garlic, ginger and lentils and stir to coat with mixture.
Add in cold vegetable stock and bring to a boil, reduce heat and simmer for fifteen minutes.
Add in the sweet potatoes, chopped tomatoes, peppers, and dates.
Stir into mix and allow to cook for another 25 minutes or until the sweet potatoes are soft.
If tagine gets too thick, adjust consistency with vegetable stock or cold water.
Adjust seasoning with salt and pepper. Garnish with fresh parsley (or coriander) and preserved lemon for service.

Nutrition Facts : Calories 472.4, Fat 7.3, SaturatedFat 1.1, Sodium 51.3, Carbohydrate 84.1, Fiber 14.9, Sugar 17.2, Protein 23.5

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