Best 2 Chicken Vegetable Tagine Recipes

Tantalize your taste buds with a culinary journey to Morocco with our delectable Chicken Vegetable Tagine. This vibrant dish is a harmonious blend of succulent chicken, an array of colorful vegetables, and a symphony of aromatic spices, all simmering together in a traditional tagine pot. As the flavors meld and mingle, your kitchen will be filled with an enticing aroma that will have your family and friends eagerly anticipating the feast to come. Discover the secrets of this Moroccan masterpiece and embark on a culinary adventure that will leave you craving for more.

In this comprehensive guide, we present a collection of Chicken Vegetable Tagine recipes that cater to diverse dietary preferences and cooking styles. Whether you're a seasoned home cook or a novice in the kitchen, our recipes are designed to ensure success and culinary satisfaction. From the classic Chicken Vegetable Tagine with its traditional blend of spices to the vegetarian-friendly Vegetable Tagine, and the modern twist of the One-Pot Chicken Vegetable Tagine, we have a recipe that will tantalize your taste buds. So, gather your ingredients, prepare your tagine pot, and let's embark on a culinary voyage to the heart of Morocco.

Let's cook with our recipes!

MOROCCAN VEGETABLE CHICKEN TAGINE

Moroccan Vegetable Chicken Tagine image

Take a trip to Morocco with this rich, exotic dish. A tagine is a North African slow-cooked stew named after the pot it's cooked in.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 8h15m

Yield 6 servings.

Number Of Ingredients 19

Ingredients

1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
2 medium red potatoes, cut into 1-inch cubes
1 medium sweet potato, peeled and cut into 1-inch cubes
1 large onion, halved and sliced
2 garlic cloves, minced
6 chicken leg quarters, skin removed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup dried apricots, chopped
1/2 cup dried cranberries, chopped
2 tablespoons all-purpose flour
1 can (14-3/4 ounces) reduced-sodium chicken broth
1/4 cup chili sauce
1 tablespoon minced fresh gingerroot
1 teaspoon curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
Hot cooked couscous, optional

Steps:

In a 6-qt. slow cooker, combine the squash, potatoes, onion and garlic. Sprinkle chicken with salt and pepper; place over vegetables. Top with apricots and cranberries., In a small bowl, combine flour and broth until smooth. Stir in the chili sauce, ginger, curry, cinnamon and cumin. Pour over chicken. Cover and cook on low for 7-8 hours or until chicken and vegetables are tender., Stir in garbanzo beans; cover and cook for 30 minutes or until heated through. Serve with couscous if desired.

Nutrition Facts : Calories 473 calories, Fat 10g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 733mg sodium, Carbohydrate 65g carbohydrate (24g sugars, Fiber 12g fiber), Protein 34g protein.

CHICKEN & VEGETABLE TAGINE

Chicken & Vegetable Tagine image

I noticed that most of the tagines listed on this site are for chicken with lemon & olives or for chicken with prunes or apricots. I am trying to remedy this by posting a little more variety.

Provided by FDADELKARIM

Categories Chicken

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 26

Ingredients

1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1/4 teaspoon ground turmeric
2 tablespoons olive oil
1 lemon, juice and zest of, grated
1 teaspoon harissa
3/4 cup chicken broth
1 pinch saffron strand
3 tablespoons olive oil
1 large onion, chopped
2 -3 lbs skinless chicken leg quarters (cut in half)
1/2 cup water
2 medium zucchini, cut into chunks
2 yellow squash, cut into chunks
3 medium plum tomatoes, quartered
1/4 cup black olives, pitted
salt
black pepper
1/4 cup whole almond
2 tablespoons fresh flat-leaf parsley, chopped, to garnish
1 lemon, quartered, for garnish

Steps:

Combine the ingredients for the marinade then add in the spice mixture. Pour over the chicken to coat. Cover with plastic wrap and refrigerate for at least 1 hour (up to 3 hours).
Warm the chicken broth then add the saffron strands, allow to steep while the chicken is marinading.
Heat 1 tablespoon olive oil over medium-low heat in a tagine. Saute the onion until golden, about 5 minutes. Pour in the chicken broth and saffron along with the water.
Place in the chicken and any marinade juices. Season with salt & pepper then cover with the lid. Cook on medium-low heat for 45 minutes.
Uncover and stir in the olives, zucchini, yellow squash and tomato quarters. Add another 1/2 cup of water if needed.
Reduce heat to low & recover. Cook until the vegetables are tender and the chicken is falling off the bone, about 45 minutes.
Heat 2 tablespoons olive oil in a small saucepan over high heat until hot but not smoking. Add the almonds and fry until the skins begin to crackle, about 2 to 3 minutes. Pour the almonds and hot oil over the vegetables and chicken.
Ladle the chicken, vegetables, & sauce over cooked couscous or rice. Sprinkle with the chopped parsley and serve with the lemon quarters as garnishment.

Tips:

For the best flavor, use a variety of vegetables in your tagine. Some good options include carrots, potatoes, zucchini, eggplant, and bell peppers.
If you don't have a tagine, you can use a Dutch oven or a large pot with a lid.
To make sure the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165 degrees Fahrenheit.
Serve the tagine with couscous, rice, or bread.

Conclusion:

Chicken vegetable tagine is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its flavorful broth, tender chicken, and colorful vegetables, this tagine is sure to be a hit with your family and friends. So next time you're looking for a new recipe to try, give chicken vegetable tagine a try. You won't be disappointed!

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