CHICKEN AND CHICKPEA TAGINE RECIPES

CHICKEN AND CHICKPEA TAGINE RECIPE - NYT COOKING

Chicken and Chickpea Tagine Recipe - NYT Cooking image

Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine. Some things to look out for: First, work with dark-meat chicken only and be aware that tagines are on the dry side, so don't add liquid to the sauce unless it is threatening to burn. Home-cooked chickpeas and fresh tomatoes are, of course, preferable to canned varieties, but in this dish the differences are not marked. Do, however, use a vanilla bean, not vanilla extract.

Provided by Mark Bittman

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 tablespoons corn or canola oil
2 tablespoons butter
1 large onion, peeled and thinly sliced
2 cloves garlic, minced
Salt
Pinch nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
Pinch cayenne
1 1/2 to 2 cups chopped tomatoes (canned are fine; drain excess liquid)
4 cups chickpeas (canned are fine; drain and rinse first)
1/2 cup raisins or chopped pitted dates
1/2 vanilla bean
8 chicken thighs, or 4 leg-thigh pieces, cut in two
Chopped cilantro or parsley leaves

Steps:

Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.
Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.

EASY CHICKEN & CHICKPEA TAGINE RECIPE | BBC GOOD FOOD

Easy chicken & chickpea tagine recipe | BBC Good Food image

Making a mouthwatering Moroccan-inspired meal doesn't have to be difficult - this no-fuss one-pot dinner is full of flavour

Provided by Chelsie Collins

Categories Dinner, Main course

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 1 hours 15 minutes

Yield 4

Number Of Ingredients 13

Ingredients

800g skinless boneless chicken thighs , cut into large chunks
1 tbsp harissa
1 tbsp vegetable oil
1 large onion , finely sliced
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground turmeric
500ml chicken stock
400g can chopped tomatoes
100g raisins
400g can chickpeas , drained and rinsed
250g couscous , to serve
small handful mint , leaves only, to serve

Steps:

Mix the chicken thighs with the harissa in a large bowl and chill, covered, for 20-30 mins.
Heat the oil in a large flameproof casserole or tagine dish and fry the chicken for 2-3 mins until browned. Remove from the dish and set aside.
Fry the onion for 8-10 mins until soft, then stir in the spices. Return the chicken to the dish, together with the stock, tomatoes and raisins. Season, bring to the boil, then reduce the heat to low. Simmer, covered, for 45 mins.
Add the chickpeas to the dish, and simmer, uncovered, for 15 mins until the sauce reduces slightly and thickens. Serve with couscous and a handful of mint leaves on top.

Nutrition Facts : Calories 456 calories, FatContent 11 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 23 grams sugar, FiberContent 7 grams fiber, ProteinContent 52 grams protein, SodiumContent 1.3 milligram of sodium

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CHICKEN AND CHICKPEA TAGINE RECIPE | MYRECIPES

Hearty canned chickpeas hold up beautifully in the slow cooker, where they're combined with fragrant spices and just a little stock. Since the chicken cooks on top of the chickpea mixture and is not submerged in liquid, it can cook longer without suffering texturally.
From myrecipes.com
Reviews 5
Total Time 7 hours 20 minutes
Calories 255 calories per serving

Add onion and garlic to pan; sauté 4 minutes. Add cumin and next 5 ingredients (through red pepper); cook 1 minute, stirring constantly. Add remaining 3/4 teaspoon salt, stock, honey, and cinnamon, scraping pan to loosen browned bits; bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Stir in apricots and chickpeas. Arrange chicken, browned side up, on top of chickpea mixture. Cover and cook on LOW for 7 hours. Discard cinnamon stick. Sprinkle with cilantro; serve with lemon wedges.

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CHICKEN & CHICKPEA TAGINE RECIPE | EATINGWELL

A tagine is a traditional Moroccan stew, traditionally prepared and served in a vessel called a tagine.
From eatingwell.com
Reviews 4
Total Time 1 hours 30 minutes
Category Healthy Saffron Recipes
Calories 360.4 calories per serving

Add prunes and continue to simmer until the chicken is very tender, about 10 minutes more. Season with salt, pepper and harissa to taste.

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CHICKEN AND CHICKPEA TAGINE | SAINSBURY'S RECIPES

This no-fuss, one-pot dish is full of flavour from spices like cumin and ginger along with chicken and chickpeas, which are high in fibre and one of your five-a-day.
From recipes.sainsburys.co.uk
Total Time 80 minutes
Cuisine African
Calories 586 calories per serving

Into a heated heavy bottomed casserole pan, spray the oil, add the drumsticks to brown all over

After a few mins, add the tagine paste, continue to colour the chicken. Remove drumsticks from the pan

In the same pan, fry the onion, carrots and peppers for around 5 mins. Add the garlic, ginger, spices, and a splash of water to stop the spices burning. Cook for 5 mins

Add the tomato puree, honey, tinned tomatoes & apricots, stir well. Return the chicken to the pan, along with 400mls of the stock, reduce the heat to low, cover and cook until tender and the meat is falling away from the bone, approx 30 mins. Add the olives, and chickpeas and cook for a further 5 mins

To prepare the cous cous, add it to a heatproof bowl, pour over the last of the remaining stock and cover with cling film – leave for 5 mins then give it a mix then cover for another 5 minutes

Garnish with the fresh herbs and a squeeze of lemon and flaked almonds

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CHICKPEA TAGINE WITH CHICKEN AND APRICOTS RECIPE - NYT COOKING

Tagines, the slow-cooked, deeply aromatic stews of North Africa, are traditionally made and served in distinctive clay pots, often with lamb, and usually over couscous. This isn’t a traditional version: It’s fairly quick, and it relies on a heavy-bottomed saucepan rather than a tagine. With chicken thighs, bulgur, chickpeas and dried apricots, it comes together to produce an Americanized version that is a super one-pot dinner, fast enough for a weeknight despite the long ingredient list, and infinitely variable.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Cuisine moroccan
Calories 536 per serving

Cover and cook until the chicken and bulgur are both done, about 10 to 15 minutes. Taste, adjust the seasonings and serve in bowls garnished with parsley.

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CHICKEN & CHICKPEA TAGINE RECIPE | EATINGWELL

Add prunes and continue to simmer until the chicken is very tender, about 10 minutes more. Season with salt, pepper and harissa to taste.

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EASY CROCK POT MOROCCAN CHICKEN, CHICKPEA AND APRICOT ...

This is one of my family's favourite recipes; I am constantly asked all the time to make it. I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flat breads or pitta breads & assorted salads in spring & summer or served with hot fluffy & fruity couscous, assorted chutneys or pickles in the depths of winter. I make mine in a fantastic "Electric Tagine" made by Tefal; it of course works in a more traditional clay tagine - BUT the real secret is.......it works like a dream in a Slow cooker/Crock Pot. Try it out! If you cannot get Ras-el-Hanout, which is an exotic Moroccan spice mixture, including rose petals - don't worry, use the other spices I have listed instead; or I have a Ras-el-Hanout recipe posted on Recipezaar: Recipe #205185 N.B. I notice in a review that it has been suggested that Chemical Heat is needed!! The great thing about sharing recipes is that they can be adapted to personal taste. BUT, this is not supposed to be a "Hot" recipe, but a "Fragrant & Fruity" recipe!! A Tagine by definition is SLOW cooked over a LOW heat & is very fruity with subtle undertones of heat! However, life would be boring if you couldn't add a bit of "heat", but it's just not traditional. What is traditional, is to allow your guests to add their own heat, so have a bowl of "Harissa" on the table. Preserved lemons are also a wonderful and traditional addition - I have a recipe posted on Recipezaar: Recipe #209590 PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
From food.com
Reviews 5.0
Total Time 3 hours 30 minutes
Calories 488.8 per serving

Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.

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MOROCCAN CHICKEN TAGINE WITH EGGPLANT, PEPPERS, AND ...

Tagines are a slow-simmered staple in Moroccan cuisine. Hearty, comforting, and complex in flavor. This version is anchored with chicken, eggplant, peppers, onion, and chickpeas and studded with dried apricots that rehydrate and plump as they cook, infusing with the fragrant spices in the cooking liquid. The eggplant roasts while you prepare the rest of the stew and gets added in once it’s browned. When selecting eggplant, look for small to medium-sized ones that seem heavy for their size; have smooth, shiny skin; and are free of soft spots. Pair this tagine with couscous, rice, or a bed or baby spinach.
From weightwatchers.com
Total Time 55 minutes
Category Dinner
Cuisine Moroccan
Calories 119 kcal per serving

Serving size: 1 cup

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CHICKEN TAGINE WITH CHICKPEAS AND MINT RECIPE | EPICURIOUS

This one-pot dish is delicious over couscous. What to drink: Wines with distinctive spice notes, such as Gewürztraminer or Syrah.
From epicurious.com
Reviews 3.2

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INSTANT POT® CHICKEN TAGINE WITH APRICOTS AND CHICKPEAS ...

In this dish, the Instant Pot® is used to create a dish reminiscent of a slowly braised stew in a traditional clay tagine. It's a sweet-and-savory, highly flavorful combo that will take you back to your Moroccan trip or inspire you to start planning for that Sahara camel-trek. Chicken is cooked until tender with onions, garlic, turmeric, ginger, and cinnamon. Apricots steep in the broth. Serve with rice or couscous and Greek yogurt.
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Calories 254.1 calories per serving

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CHICKEN, CHICKPEA AND LEMON TAGINE | DINNER RECIPES ...

Jul 02, 2019 · Return the chicken to the casserole dish and add the tinned tomatoes, chicken stock, sundried tomato paste, honey, preserved lemons and sultanas. Season the mixture with a little salt and black pepper and bring to the boil, then cover the dish with a lid and turn the heat down low. Simmer the tagine for 2 hrs, stirring from time to time.
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MOROCCAN CHICKEN TAGINE | PARTNERS.ALLRECIPES.COM

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CROCK POT CHICKEN, CARROT & CHICKPEA TAGINE - JOY LOVE FOOD

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CHICKEN TAGINE WITH PISTACHIOS, DRIED FIGS, AND CHICKPEAS ...

May 31, 2020 · Chicken Tagine With Pistachios, Dried Figs, and Chickpeas Recipe This slow-cooked chicken and chickpea tagine gets its flavor not from lots and lots of deep browning, but instead a gentle touch, a few key spices, and the natural juices of the meat and vegetables.
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CHICKEN AND MERGUEZ TAGINE RECIPE | MARC MURPHY | FOOD NETWORK

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CHICKEN TAGINE RECIPE: THE FLAVORFUL CHICKEN STEW FROM MOROCCO

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