CHICKEN TAGINE WITH APRICOTS AND ALMONDS RECIPE | EPICURIOUS
This Moroccan chicken tagine recipe is both savory and a little bit sweet, thanks to the addition of honey-infused apricots. It's gently spiced with cinnamon.
Provided by Baija Lafridi
Total Time 1 1/2 hr
Cook Time 30 min
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
- Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
- Add onion and remaining ¼ teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with ½ cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
- While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
- While apricots cook, heat remaining ¼ cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
- Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.
EASY CHICKEN AND APRICOT TAGINE - RECIPES AT SAINSBURY'S
An all-in-one chicken tagine recipe, which works as a purée for baby or served with yogurt and almonds for adults.
Provided by Sainsbury's
Total Time 65 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 2 adults and appropriate baby portion (see guide below)
Number Of Ingredients 14
Steps:
In a large saucepan, heat the rapeseed oil. Add the chicken and brown all over, turning occasionally. Remove from the pan and set aside.
Add the onions and garlic to the pan. Cook on a low heat for 10 minutes until softened and golden, adding a little water if it starts to stick. Add the spices and continue to cook for a further minute.
Return the chicken to the pan and add the apricots, tomatoes and half the coriander. Pour in 400ml water, cover and cook on a low heat for 30 minutes or until the chicken is cooked through. Add a splash more water if the tagine seems dry. Cook the couscous according to packet instructions. Fluff up the couscous with a fork, then stir through 1 tbsp rapeseed oil per serving to separate the grains.
Blitz the tagine with a hand blender to the desired consistency for baby or toddler. Scatter over the remaining coriander to serve and for the adults' dishes, sprinkle over the almonds and a spoonful of yogurt.
SERVING GUIDE
7 months 95g tagine and 35g cooked couscous – 140kCal
10 months 145g tagine and 45g cooked couscous – 200kCal
12-36 months 120g tagine and 80g cooked couscous – 235kCal
Adult 300g tagine and 80g cooked couscous – 432kCal
Please note, the below nutritional details are for 1 adult portion.
Nutrition Facts : Calories 432 calories, FatContent 12.0 grams, SaturatedFatContent 2.1 grams, SugarContent 12.0 grams, SodiumContent 400.0 milligrams salt, CarbohydrateContent 37.2 grams, FiberContent 6.0 grams, ProteinContent 40.9 grams
More about "chicken tagine with apricots recipes"
CHICKEN AND CHICKPEA TAGINE | SAINSBURY'S RECIPES
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
ULTIMATE CHICKEN TAGINE RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Reviews 5
Total Time 60 minutes
Cuisine Moroccan recipes
Calories 646kcals per serving
- Put the couscous in a heatproof bowl and cover with 250ml boiling water. Cover the bowl with cling film or a clean tea towel and leave for about 5 minutes until all the water has been absorbed and the couscous appears plump. Use a fork to fluff up the couscous, then mix in the mint, lemon juice and most of the zest. Season with sea salt and ground black pepper. Serve the chicken tagine on top of a generous helping of couscous, with toasted flaked almonds, chopped fresh coriander and the remaining lemon zest scattered over.
ULTIMATE CHICKEN TAGINE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Reviews 5
Total Time 60 minutes
Cuisine Moroccan recipes
Calories 646kcals per serving
- Put the couscous in a heatproof bowl and cover with 250ml boiling water. Cover the bowl with cling film or a clean tea towel and leave for about 5 minutes until all the water has been absorbed and the couscous appears plump. Use a fork to fluff up the couscous, then mix in the mint, lemon juice and most of the zest. Season with sea salt and ground black pepper. Serve the chicken tagine on top of a generous helping of couscous, with toasted flaked almonds, chopped fresh coriander and the remaining lemon zest scattered over.
TAGINE RECIPES | BBC GOOD FOOD
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CHICKEN TAGINE RECIPE | REE DRUMMOND | FOOD NETWORK
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Reviews 4.6
Total Time 1 hours 0 minutes
Category main-dish
Cuisine african
- Season to taste. Scatter the cilantro and almonds over the top. Serve over the couscous.
CHICKEN TAGINE RECIPE | MELISSA D'ARABIAN | FOOD NETWORK
Reviews 4.7
Total Time 1 hours 15 minutes
Category main-dish
Cuisine african
- Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.
LAMB TAGINE RECIPES | BBC GOOD FOOD
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CHICKEN TAGINE WITH PRESERVED LEMON AND GREEN OLIVES ...
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Reviews 4.3
Cuisine North African
- Add half the preserved lemons and the olives and simmer uncovered for 5 minutes. Stir in the parsley and coriander just before serving. Garnish with the remaining preserved lemon and serve immediately.
LAMB TAGINE RECIPE - NYT COOKING - RECIPES AND COOKING ...
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
Cuisine french
Calories 644 per serving
- To serve, transfer lamb and juices to a serving platter. Top with toasted almonds and any butter left in the small skillet, scallions, parsley and remaining cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous, if desired.
MOROCCAN APRICOT CHICKEN RECIPE: HOW TO MAKE IT
This spiced and saucy slow-cooker chicken is so good, we've named it our 2021 Recipe of the Year! For more standout recipes, check out all our Recipe of the Year finalists. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 5
Total Time 04 hours 40 minutes
Category Dinner
Cuisine Africa, Moroccan
Calories 482 calories per serving
- In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.
MOROCCAN APRICOT CHICKEN RECIPE: HOW TO MAKE IT
This spiced and saucy slow-cooker chicken is so good, we've named it our 2021 Recipe of the Year! For more standout recipes, check out all our Recipe of the Year finalists. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 5
Total Time 04 hours 40 minutes
Category Dinner
Cuisine Africa, Moroccan
Calories 482 calories per serving
- In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.
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