Best 2 Quick Tagine Style Chicken Recipes

**Recipe of the Day: Quick and Flavorful Tagine-Style Chicken**

Welcome to our culinary adventure, where we explore the vibrant flavors of Morocco with a delightful recipe for Quick Tagine-Style Chicken. This dish combines the essence of traditional North African cuisine with a modern twist, resulting in a tantalizing meal that is both easy to prepare and bursting with authentic Moroccan flavors.

Our journey begins with tender chicken marinated in a vibrant blend of aromatic spices, including cumin, coriander, paprika, and turmeric. The chicken is then seared to perfection, creating a crispy outer layer that locks in the succulent juices.

Next, we create a flavorful sauce that forms the heart of this dish. A medley of chopped tomatoes, bell peppers, and onions is simmered in a rich broth infused with the aromatic spices. The result is a vibrant and flavorful sauce that beautifully complements the tender chicken.

To elevate the dish further, we introduce a trio of delectable accompaniments. Fluffy and aromatic couscous provides a hearty base for the chicken and sauce, while a refreshing cucumber and tomato salad adds a burst of freshness. Additionally, a creamy and tangy yogurt sauce brings a delightful balance to the spicy flavors of the dish.

Together, these elements create a harmonious symphony of flavors that will tantalize your taste buds and transport you to the bustling souks of Morocco. So, let's embark on this culinary journey and recreate the magic of a traditional tagine in the comfort of your own kitchen.

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

QUICK TAGINE-STYLE CHICKEN

Quick Tagine-Style Chicken image

Tidbit: Cubed tender cuts of lamb or diced eggplant or tofu may be substituted for the chicken in this dish. Double or triple the recipe for spices and store in cool dry place.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 20

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, smashed beneath the flat of your knife with the heel of your hand, discard skins
1 1/2 to 1 3/4 pounds boneless, skinless chicken breasts, cut into large bite-size pieces
1 1/2 teaspoons grill seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and coarse pepper
2 medium or 1 large yellow skinned onion, quartered and sliced
10 pitted prunes, coarsely chopped
1-ounce box or 1/4 cup golden raisins
2 cups good quality, low sodium chicken stock, available in paper containers on soup aisle
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika, eyeball it
1/2 teaspoon ground coriander, eyeball it
1/2 teaspoon tumeric, eyeball it
1/8 teaspoon cinnamon, a couple pinches
1 1/2 cups chicken stock
1 1/2 cups couscous
2 tablespoons extra-virgin olive oil, eyeball it
2 scallions, finely chopped
Chopped cilantro leaves or flat-leaf parsley
Finely chopped scallions
Mango chutney, any variety and brand -- available on the condiment or International food aisles

Steps:

Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, in a slow stream, and add smashed garlic. Season the chicken with seasoning blend. Scatter chicken around the pan in an even layer. Cook chicken pieces 2 minutes on each side to brown, then add the onions, prunes, raisins and stock. Mix spices in a small dish and scatter over the pot. Cover and reduce to moderate heat. Cook 7 or 8 minutes, remove the lid and stir.
To prepare the couscous, bring chicken stock to a boil. Add couscous, extra-virgin olive oil and scallions and remove the couscous from the stove immediately. Cover and let stand 5 minutes. Fluff the couscous with a fork.
Uncover chicken and cook another 2 to 3 minutes to thicken slightly. Adjust the seasoning, to taste, and serve chicken on a bed of couscous. Garnish with chopped cilantro and scallions. Serve with chutney.

NORTH AFRICAN QUICK TAGINE-STYLE CHICKEN

North African Quick Tagine-Style Chicken image

Cubed tender cuts of lamb or diced eggplant or tofu may be substituted for the chicken in this dish. Rachel Ray

Provided by Vicki in CT

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

2 tablespoons extra virgin olive oil, 2 turns of the pan
4 garlic cloves, smashed beneath the flat of your knife with the heel of your hand, discard skins
1 1/2-1 3/4 boneless skinless chicken breasts, cut into large bite-size pieces
1 1/2 teaspoons Montreal chicken seasoning (recommended ( Montreal Seasoning by McCormick) or 1 1/2 teaspoons salt and pepper (coarse salt and coarse pepper)
1 large yellow onion, quartered and sliced
10 pitted prunes, coarsely chopped
1/4 cup golden raisin
2 cups low sodium chicken broth, available in paper containers on soup aisle
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika, eyeball it
1/2 teaspoon ground coriander, eyeball it
1/2 teaspoon turmeric, eyeball it
1/8 teaspoon cinnamon, a couple pinches
1 1/2 cups chicken stock
1 1/2 cups couscous
2 tablespoons extra virgin olive oil, eyeball it
2 scallions, finely chopped
chopped cilantro leaves or flat leaf parsley
finely chopped scallion
mango chutney, any variety and brand (available on the condiment or International food aisles)

Steps:

Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, in a slow stream, and add smashed garlic. Season the chicken with seasoning blend. Scatter chicken around the pan in an even layer. Cook chicken pieces 2 minutes on each side to brown, then add the onions, prunes, raisins and stock. Mix spices in a small dish and scatter over the pot. Cover and reduce to moderate heat. Cook 7 or 8 minutes, remove the lid and stir.
To prepare the couscous, bring chicken stock to a boil. Add couscous, extra-virgin olive oil and scallions and remove the couscous from the stove immediately. Cover and let stand 5 minutes. Fluff the couscous with a fork.
Uncover chicken and cook another 2 to 3 minutes to thicken slightly. Adjust the seasoning, to taste, and serve chicken on a bed of couscous. Garnish with chopped cilantro and scallions. Serve with chutney.

Tips:

Use bone-in, skin-on chicken thighs for the best flavor and texture.
If you don't have a tagine, you can use a large Dutch oven or a heavy-bottomed pot with a lid.
To make the chicken even more flavorful, marinate it in the spice mixture for at least 30 minutes before cooking.
Be sure to brown the chicken well before adding the vegetables and broth.
If you want a thicker sauce, add a cornstarch slurry or a few tablespoons of flour to the pot.
Serve the tagine with couscous, rice, or pita bread.

Conclusion:

This quick tagine-style chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is cooked in a flavorful sauce made with spices, vegetables, and broth, and it is served with couscous, rice, or pita bread. This dish is sure to please everyone at the table.