CHICKPEA TAGINE WITH CHICKEN AND APRICOTS
Tagines, the slow-cooked, deeply aromatic stews of North Africa, are traditionally made and served in distinctive clay pots, often with lamb, and usually over couscous. This isn't a traditional version: It's fairly quick, and it relies on a heavy-bottomed saucepan rather than a tagine. With chicken thighs, bulgur, chickpeas and dried apricots, it comes together to produce an Americanized version that is a super one-pot dinner, fast enough for a weeknight despite the long ingredient list, and infinitely variable.
Provided by Mark Bittman
Categories dinner, easy, weekday, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put oil in a large, deep pot over medium-high heat. When oil is shimmering, add chicken and brown well on both sides; remove from pan and set aside. Reduce heat to medium, add onion to the pan and cook until soft, about 5 minutes; add garlic, ginger, coriander, cumin, cinnamon, dried apricots and tomato. Cook and stir just long enough to loosen any brown bits from bottom of pan.
- Add chickpeas and 1 cup of stock or bean liquid to the pan and turn heat back to medium-high. When mixture reaches a gentle bubble, return chicken to the pan. Cover pot, turn heat to low and cook, checking occasionally to make sure the mixture is bubbling gently, for about 15 minutes or until tomatoes break down and flavors begin to meld. Stir in bulgur, adding more stock if necessary so that the mixture is covered with about an inch of liquid. Season with salt and pepper.
- Cover and cook until the chicken and bulgur are both done, about 10 to 15 minutes. Taste, adjust the seasonings and serve in bowls garnished with parsley.
Nutrition Facts : @context http, Calories 536, UnsaturatedFat 12 grams, Carbohydrate 49 grams, Fat 18 grams, Fiber 11 grams, Protein 47 grams, SaturatedFat 3 grams, Sodium 1117 milligrams, Sugar 14 grams, TransFat 0 grams
LAMB TAGINE WITH APRICOTS, OLIVES AND BUTTERED ALMONDS
A warming one-pot meal, this Melissa Clark recipe, recalls the finest of Moroccan tagines. It pulls the best from various tagine recipes - cinnamon sticks and green olives, lemon and saffron, and dried apricots. Done in two hours, it might not be a dish for a busy weeknight, but a leisurely one, requiring a good amount of comfort.
Provided by Melissa Clark
Categories dinner, main course
Time 2h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees. Trim excess fat off lamb. Put meat in a deep Dutch oven or cast-iron pot with the garlic, salt, black pepper, paprika, ginger and cumin. Rub spices and garlic evenly all over meat.
- Thinly slice onions, then mince enough of them to yield 1/2 cup. Add minced onion to pot with lamb; reserve onion slices.
- Place pot over high heat and let cook, turning meat on all sides, until spices release their scent, about 3 minutes. You need not brown meat. Add 3 cups water to pot (it should come 3/4 of the way up lamb), along with cinnamon and saffron. Bring to a simmer, then cover pot and transfer to oven. Let braise for 45 minutes.
- Turn meat, then top with onion slices. Cover pot and braise for another 45 minutes to an hour, or until lamb is very tender. Use a slotted spoon to transfer meat to a bowl, leaving broth and onions in pot.
- Place pot on stove over high heat and add 3/4 cup apricots and the olives. Simmer broth until it reduces by a third and thickens slightly, about 10 minutes. Return lamb to pot and keep warm until serving. (Tagine can be prepared 4 days ahead; chill, then remove fat and reheat before serving.)
- To serve, chop remaining 1/2 cup apricot slices. In a small skillet, melt butter. Add almonds and cook until well browned and toasted, about 2 minutes. Put couscous in a serving bowl and top with almonds and butter and chopped apricots. Pile tagine in center of couscous and garnish with herbs.
Nutrition Facts : @context http, Calories 1057, UnsaturatedFat 41 grams, Carbohydrate 26 grams, Fat 83 grams, Fiber 5 grams, Protein 53 grams, SaturatedFat 35 grams, Sodium 967 milligrams, Sugar 17 grams, TransFat 0 grams
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