Tantalize your taste buds and embark on a culinary journey to Morocco with our authentic Moorish Moroccan Chicken Tagine recipes. Discover the harmonious blend of sweet, savory, and aromatic flavors as chicken, succulent vegetables, and fragrant spices come together in a traditional tagine. Our collection offers a variety of options to cater to your preferences, including a classic chicken tagine with preserved lemons and olives, a vibrant chicken tagine with dried fruits and honey, and a hearty chicken tagine with almonds and saffron. Each recipe is meticulously crafted to deliver the authentic taste and aroma of Morocco, using fresh ingredients and traditional cooking techniques. Indulge in the tender chicken, perfectly cooked vegetables, and the rich, flavorful sauce that characterizes this iconic dish. Whether you're a seasoned cook or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process, ensuring a successful and delicious culinary experience.
Let's cook with our recipes!
INSTANT POT® MOROCCAN CHICKEN TAGINE
Your Instant Pot® replaces the traditional clay or ceramic cone-shaped cooking pot used in Moroccan cuisine (the tagine). The word 'tagine' also refers to the slow-cooked, stew-like dish that is prepared in it. This chicken tagine features the authentic flavors of preserved lemons and olives, with a delicious combination of spices typically used in Moroccan cooking.
Provided by Kim's Cooking Now
Categories World Cuisine Recipes African North African Moroccan
Time 4h10m
Yield 6
Number Of Ingredients 15
Steps:
- Combine garlic, paprika, ginger, turmeric, and saffron in a large bowl. Add chicken pieces and mix until coated with spices. Cover and refrigerate, 3 to 4 hours or overnight.
- Cut preserved lemon into quarters. Remove pulp from the peel and remove seeds from pulp. Mince pulp and set aside. Cut lemon peel into strips and set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and butter in the cooker; add chicken. Cook chicken until browned, about 3 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
- Place onions and lemon pulp into the hot pot and cook, stirring occasionally, until onions have softened, about 5 minutes. Add cinnamon stick, place chicken on top, and scatter olives and lemon peel over the chicken. Pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid carefully, turning it away from you. Transfer contents to a large serving bowl. Sprinkle with parsley and cilantro and serve immediately.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 8.7 g, Cholesterol 75.8 mg, Fat 13.8 g, Fiber 2.4 g, Protein 24.6 g, SaturatedFat 4.2 g, Sodium 2538.4 mg, Sugar 2.3 g
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
MOORISH MOROCCAN CHICKEN TAGINE
We love couscous and are always looking for new dishes to go with it. This is a lovely rich, yet light dish with gorgeous Moroccan flavors.
Provided by Clare E-Foodie Jones
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat Oven to 350 (not required if you want to make this on the stove top).
- In a dutch oven or heavy large deep skillet heat 1tbsp olive oil over a medium heat.
- Slice the chicken thighs into 3-4 pieces each.
- Season with salt and pepper.
- Lay the chicken piece into the oil and brown both sides - don't cok all the way through.
- Remove chicken and reserve on a plate.
- Add the rest of the olive oil and add the onions and cook until softened, keep stirring as you don't want them to burn.
- Add the cumin, paprika, cinnamon, chilli flakes and lemon zest and cornflour and cook for 1 minute, then add the the lemon juice, honey and chicken broth, apricots and prunes and chickpeas. Stir together.
- Add the chicken and any juices back to pot and stir through and cover.
- Either cook in oven for 1 hour or simmer gently on stove top.
- After 1 hour add the chopped coriander and serve over some cooked couscous or with rice.
Nutrition Facts : Calories 607.9, Fat 27.2, SaturatedFat 6.4, Cholesterol 98.7, Sodium 820, Carbohydrate 63.5, Fiber 9.2, Sugar 26.5, Protein 30.3
MOROCCAN CHICKEN TAJINE
Steps:
- In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil.
- Rinse the preserved lemons, and remove the pulp. RESERVE the lemon peel for later use.
- Add the lemon pulp to the mixing bowl. Add the chicken. Mix everything together and place in a large plastic bag to marinate overnight in the refrigerator. (Twenty-four hours really gives the chicken the best flavor.)
- In a large Dutch oven or casserole, place the chicken and marinade; add the stems of the parsley and cilantro, the rest of the grated onion, the powdered saffron and 1 1/2 cups water. Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes.
- Remove the cover, stir the chicken and continue to simmer for another 15 minutes or until the chicken is tender.
- Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and begin to reduce.
- Slice the preserved lemon peel into thin slices and add to the sauce along with the olives, parsley and cilantro. Reduce until the sauce is just a little thick. This shouldn't take more than 5 minutes at most.
- Uncover the chicken and remove the skin from the chicken. (It doesn't look pretty and who needs the extra fat.) Pour sauce over chicken and serve.
MOROCCAN CHICKEN TAGINE
This is from Cooking Light and is a bit different then the other Chicken tagines posted Note: Store remaining cumin mixture in an airtight container for up to 6 months
Provided by wicked cook 46
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place cumin seeds, coriander seeds and the whole allspice in a spice or coffee grinder; process until finely ground. Combine cumin mixture, nutmeg, ginger, red pepper, and cinnamon; set aside.
- Heat oil in a Dutch oven over medium heat. Add onion and salt; cover and cook 10 minutes. Add 1 teaspoon cumin mixture, sugar, and black pepper; cover and cook 15 minutes.
- Preheat oven to 375°.
- Add broth, and cook, uncovered, 30 minutes. Add raisins, chicken, and chickpeas; cover and bake chicken mixture at 375° for 30 minutes. Serve with couscous.
Nutrition Facts : Calories 769.4, Fat 14.5, SaturatedFat 3.6, Cholesterol 188.4, Sodium 859.8, Carbohydrate 100.4, Fiber 13.3, Sugar 17.9, Protein 61
Tips:
- To achieve the best flavor, use bone-in, skin-on chicken thighs or a whole chicken cut into 8 pieces.
- Brown the chicken in batches to prevent overcrowding and ensure even cooking.
- Use a large pot or Dutch oven to accommodate all the ingredients comfortably.
- Add the spices and cook them in the oil for a few minutes to release their flavors before adding the other ingredients.
- Use a variety of vegetables to add color and texture to the tagine. Carrots, potatoes, onions, and zucchini are all good choices.
- Add dried fruit, such as apricots or raisins, for a sweet and tangy flavor.
- Serve the tagine with couscous, rice, or bread for a complete meal.
Conclusion:
Moorish Moroccan Chicken Tagine is a flavorful and aromatic dish that is perfect for a special occasion or a weeknight meal. The combination of spices, vegetables, and tender chicken creates a delicious and satisfying dish that is sure to impress your family and friends. With a little planning and effort, you can easily make this traditional Moroccan dish at home. So next time you're looking for a new and exciting recipe to try, give Moorish Moroccan Chicken Tagine a try. You won't be disappointed!
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