Best 2 Chicken Tagine With Potatoes And Peas Morocco North Africa Recipes

Embark on a tantalizing culinary journey to North Africa with our delectable Chicken Tagine with Potatoes and Peas recipe, an authentic Moroccan dish brimming with vibrant flavors and exotic spices. Savor the tender chicken, succulent potatoes, and sweet peas, all harmoniously stewed in a rich and flavorful sauce.

This article presents a collection of tantalizing tagine recipes that will transport your taste buds to the heart of Morocco. From the classic Chicken Tagine with Potatoes and Peas to the aromatic Lamb Tagine with Apricots and Almonds, each recipe offers a unique blend of spices, herbs, and fresh ingredients. Whether you prefer the hearty indulgence of Beef Tagine with Prunes or the vegetarian delight of Vegetable Tagine with Chickpeas and Sweet Potatoes, our selection of tagine recipes caters to every palate.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN CHICKEN TAGINE

Moroccan Chicken Tagine image

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

Ingredients

¼ cup ground cinnamon
¼ cup ground cumin
2 tablespoons ground turmeric
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons crushed dried mint
1 tablespoon salt
2 teaspoons ground black pepper
½ cup chopped dried apricots
¼ cup raisins
¼ cup olive oil, or as needed
4 bone-in chicken thighs
½ small onion, minced
2 teaspoons chopped garlic
1 cup chicken broth
¼ cup honey
½ bunch fresh cilantro, chopped
¼ cup toasted sliced almonds

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

NORTH AFRICAN CHICKEN TAGINE

North African chicken tagine image

This easy and freezable chicken tagine is sure to be a family favourite. It's rich, full of depth of flavour and ideal for feeding a hungry crowd

Provided by Good Food team

Categories Dinner, Main course

Time 1h40m

Number Of Ingredients 16

Ingredients

2 large chicken breasts, skin on
4 chicken thighs, bone in and skin on
2 tbsp olive oil
200g shallots, peeled
2 garlic cloves, sliced
4cm piece ginger, grated
1 tsp cumin seeds, lightly crushed
1 tsp coriander seeds, lightly crushed
2 small cinnamon sticks
large pinch saffron threads
1 tsp ground ginger
pinch crushed dried chilli
375g peeled butternut squash, cut into chunks
500ml chicken stock
1 rounded tbsp clear honey
2 tbsp roughly chopped coriander

Steps:

Heat oven to 180C/160C/gas 4. Cut each chicken breast in half, then season all the chicken. Heat the oil in a mediumsize ovenproof casserole dish. Add the chicken, skin-side down, and brown well all over - you can do it in batches. Remove from the pan and set aside.
Lower heat slightly, add the shallots to the pan and cook until golden brown all over. Add the garlic and grated ginger and cook for 30 secs before adding all the spices and cooking for 1 min more.
Throw the butternut squash into the pan and stir to coat in the spices. Arrange the chicken, skin side uppermost, on top of the shallots and squash. Pour over the stock and drizzle in the honey. Bring to a gentle simmer, then transfer to the oven to bake for 40 mins until tender. Scatter with the coriander and serve with couscous and a bowl of harissa, if you like.

Nutrition Facts : Calories 630 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 58 grams protein, Sodium 0.86 milligram of sodium

Tips:

For the best flavor, use bone-in, skin-on chicken thighs.
If you don't have a tagine, you can use a Dutch oven or a large pot with a lid.
To save time, you can use pre-cut vegetables.
If you don't have preserved lemon, you can use 1 tablespoon of lemon juice and 1/4 teaspoon of salt.
Serve the tagine with couscous, rice, or bread.

Conclusion:

Chicken tagine with potatoes and peas is a flavorful and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a new and exciting recipe, give this one a try!