Best 2 South Beach Summer Chicken Tagine Recipes

Embark on a culinary journey to the vibrant and flavorful world of the South Beach Summer Chicken Tagine, a tantalizing dish that effortlessly captures the essence of summer. This delectable tagine showcases succulent chicken infused with an aromatic blend of spices, sweet dried fruits, and tender vegetables, all simmered together in a rich, savory broth. The harmonious fusion of flavors and textures creates an unforgettable symphony of taste that will transport you to the sunny shores of a Mediterranean paradise. Alongside the main recipe, discover a treasure trove of additional culinary delights, including a refreshing cucumber and tomato salad that adds a crisp and vibrant touch to the meal, a zesty lemon-tahini sauce that elevates the dish with its tangy and creamy notes, and a delightful Moroccan carrot salad that offers a sweet and earthy complement to the savory tagine. Get ready to indulge your senses and create a memorable summer dining experience with this enticing South Beach Summer Chicken Tagine extravaganza.

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

SOUTH BEACH SUMMER CHICKEN TAGINE

South Beach Summer Chicken Tagine image

Make and share this South Beach Summer Chicken Tagine recipe from Food.com.

Provided by Abiner Smoothie

Categories Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 garlic cloves, finely chopped
2 pieces lemon zest, finely chopped
3 tablespoons chopped fresh parsley
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
fresh ground black pepper
1 tablespoon olive oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, chopped
1 (14 ounce) can no-salt-added diced tomatoes, with juices
3 tablespoons fresh lemon juice
2 medium zucchini, cut into 1/2 inch cubes
20 pitted medium green olives, halved
1 pinch salt

Steps:

Chop 1 clove of the the garlic, lemon and 1 tablespoon of parsley to make a rough paste. Set aside.
Mince remaining clove and mix with coriander, cumin, cinnamon, and pepper.
Heat oil over medium then add chicken and brown for 4 minutes. Set aside on a plate.
Again on medium, add onion and spices (not paste) and stir constantly for 2-3 minutes. Add tomatoes and lemon juice and scrape up the bits. Bring to a simmer then return chicken pieces and cook for 5 minutes.
Add zucchini, olives, remaining lemon zest and parsley.
Reduce heat to low, add paste, cook covered for 10 minutes until chicken is cooked through. Lightly season with salt and pepper.

Nutrition Facts : Calories 295.8, Fat 10.5, SaturatedFat 1.8, Cholesterol 109, Sodium 467.7, Carbohydrate 11.9, Fiber 3.2, Sugar 6.4, Protein 38.9

DANIEL BOULUD'S CHICKEN TAGINE

Daniel Boulud's Chicken Tagine image

This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud's sophisticated Mediterranean French restaurant in New York. It is a dish steeped in the flavors of North Africa, but also of France. Chicken serves as the protein, bathed in a blend of North African spices - cinnamon and coriander, turmeric, ginger powder and cardamom - combined with tomatoes, saffron and a little stock. Preserved lemons and olives added at the end provide bite. Tagines are often cooked with root vegetables and dried fruits. Boulud, who famously grew up on a farm, in Lyon, uses cauliflower. ''It is maybe a little more French approach to the tagine,'' he said. Blanching the cauliflower and tomatoes before cooking them may cause some cooks to blanch themselves. But the effort is worth it.

Provided by Sam Sifton

Categories dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 23

Ingredients

3 1/2 tablespoons sweet paprika
1 teaspoon garlic powder
2 teaspoons cinnamon
3 tablespoons ground coriander
1 tablespoon plus 1 teaspoon ground turmeric
1 tablespoon ginger powder
1/2 tablespoon ground cardamom
2 1/2 teaspoons ground allspice
8 chicken thighs, approximately 3 pounds
Kosher salt and freshly ground black pepper to taste
2 tablespoons spice mix
1/3 cup extra-virgin olive oil
3 Roma tomatoes
1 head cauliflower, cut into bite-size florets
1 large white onion, diced
3 cloves garlic, diced
1 tablespoon grated fresh ginger
1 pinch saffron
1 tablespoon tomato paste
2 cups chicken stock, homemade or low-sodium
3 tablespoons preserved lemons, approximately 2 lemons, roughly chopped
1 cup green olives, like Castelvetranos
1/2 bunch cilantro, leaves picked and stems discarded.

Steps:

Combine the spices in a dry sauté pan set over low heat, and toast them gently until they release their fragrance, 2 minutes or so. Transfer to a bowl, and allow to cool.
Preheat oven to 350. Season the chicken thighs with the salt, pepper and 2 tablespoons of the spice mix, along with 2 tablespoons of the olive oil.
Bring a large pot of salted water to a boil over high heat, and set a large bowl of ice water to the side. Core the tomatoes, and score an X on their bottoms. Boil the cauliflower florets in the water for 3 minutes, then submerge them in the ice water. Boil the tomatoes for 20 seconds, and chill them in the ice water as well. Remove the cauliflower when it is cold, and pat the florets dry. Peel the skin off the tomatoes, then cut them into quarters lengthwise. Trim away the seeds to make petals.
Heat the remaining olive oil in a large sauté pan set over medium heat, and sear the chicken in batches, starting skin-side down, until the thighs are browned. Remove the chicken to a large Dutch oven or tagine pot. Remove all but two tablespoons of the fat in pan, then return it to the heat, and brown the cauliflower and add to the chicken.
Reduce heat below the pan, and add the onion, garlic, ginger and saffron. Cook, stirring, until the onions are translucent, approximately 5 minutes. Add tomato paste and chicken stock, and simmer until reduced by 1/3.
Pour sauce over the chicken and cauliflower, cover the pot and transfer to oven for 20 minutes. Remove, stir in the tomatoes, preserved lemon and olives, then cover the pot again and cook for an additional 20 minutes or until the chicken is cooked through. Serve the chicken in the pot, garnished with the cilantro leaves, with couscous. Reserve remaining spice mix for the next batch or another use. It keeps well in a sealed container.

Nutrition Facts : @context http, Calories 1036, UnsaturatedFat 52 grams, Carbohydrate 35 grams, Fat 76 grams, Fiber 12 grams, Protein 59 grams, SaturatedFat 18 grams, Sodium 1695 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

Choose the right chicken: For the best flavor, use bone-in, skin-on chicken thighs. The bones and skin will help to keep the chicken moist and flavorful as it cooks.
Use a flavorful marinade: The marinade is what will give your chicken its flavor, so make sure to use a flavorful one. The recipe in the article uses a mixture of olive oil, lemon juice, garlic, paprika, cumin, and coriander.
Cook the chicken over medium heat: Cooking the chicken over medium heat will help to prevent it from drying out. If you cook it over too high heat, the outside will cook too quickly and the inside will be undercooked.
Add the vegetables towards the end of cooking: The vegetables will cook quickly, so add them to the pot towards the end of cooking to prevent them from getting overcooked.
Serve with your favorite sides: This dish can be served with a variety of sides, such as rice, couscous, or roasted vegetables.

Conclusion:

This South Beach Summer Chicken Tagine is a flavorful and easy-to-make dish that is perfect for a summer meal. The chicken is marinated in a flavorful mixture of olive oil, lemon juice, garlic, paprika, cumin, and coriander, then cooked until tender. The vegetables are added towards the end of cooking to prevent them from getting overcooked. This dish can be served with a variety of sides, such as rice, couscous, or roasted vegetables.