EASY CHICKEN TAGINE RECIPES
EASY CHICKEN TAGINE RECIPE - BBC GOOD FOOD
Simple one-pots are perfect for the busy cook. This chicken tagine is great eaten with cous cous for something a bit more filling
Provided by Good Food team
Categories Dinner, Main course, Supper
Total Time 50 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil in a large, wide pan with a lid, add the chicken, then fry quickly until lightly coloured. Add the onion and ginger, then fry for a further 2 mins.
- Add 150ml water, the saffron, honey and carrots, season, then stir well. Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender. Uncover and increase the heat for about 5 mins to reduce the sauce a little. Sprinkle with parsley and serve with lemon wedges for squeezing over.
Nutrition Facts : Calories 304 calories, FatContent 11 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 3 grams fiber, ProteinContent 39 grams protein, SodiumContent 0.48 milligram of sodium
CHICKEN TAGINE RECIPES - BBC GOOD FOOD
Discover our recipes for chicken tagine, inspired by the classic Moroccan dish. Richly spiced, slow-cooked and full of flavour, these make delicious family dinners served with couscous.
Provided by Alice Johnston
Categories dinner
Number Of Ingredients 1
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CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS RECIPE ...
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Total Time 1 hours
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Total Time 1 hours
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Calories 628 per serving
- Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.
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ULTIMATE CHICKEN TAGINE RECIPE | DELICIOUS. MAGAZINE
Donal Skehan’s straightforward chicken tagine recipe is bursting with spices and fruity flavour – the aromas released as it cooks will have you and the people you’re cooking for salivating. If you don’t have time for marinating and soaking, this chicken tagine – with figs and a fruity couscous – is ready in an hour.
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Total Time 60 minutes
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Calories 646kcals per serving
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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.
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CHICKEN TAGINE RECIPE | MELISSA D'ARABIAN | FOOD NETWORK
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- 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.
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WONDERFUL VEG TAGINE | JAMIE OLIVER VEGETABLE RECIPES
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/LowLactoseDiet
Calories 438 calories per serving
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/LowLactoseDiet
Calories 438 calories per serving
- Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse.
- Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout.
- Add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water. Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go.
- Tip in the chickpeas (juices and all), roughly chop and add the apricots and preserved lemon, discarding any pips, then season with sea salt and black pepper.
- Bring to the boil, cover, reduce the heat to low, and simmer for 45 minutes, or until tender, stirring occasionally.
- When the veg are almost tender, just cover the couscous with boiling water, season with salt and pepper and pop a plate on top. Leave for 10 minutes, then fluff and fork up.
- Pick the herb leaves and toast the almonds. Serve the tagine and couscous sprinkled with the almonds and herbs. Delicious served with harissa rippled yoghurt.
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