SPICY CHICKEN TAGINE RECIPES

SPICY CHICKEN TAGINE WITH APRICOTS, ROSEMARY, AND GINGER ...

Spicy Chicken Tagine With Apricots, Rosemary, and Ginger ... image

From the book Tagine: Spicy Stews from Morocco. This tagine is both fruity and spicy, though not too hot. The ginger and rosemary give a wonderful aroma! It can be made with chicken pieces, (I use boneless skinless breasts) pheasant or duck. Serves well with a buttery couscous and a leafy salad.

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon butter
1 onion, finely chopped
3 sprigs rosemary, 1 finely chopped, the other 2 cut in half
3 tablespoons fresh ginger, peeled and finely chopped
2 red chilies, seeded and finely chopped
2 cinnamon sticks
1 lb boneless skinless chicken breast
3/4 cup dried apricot
2 tablespoons honey
1 (14 ounce) can plum tomatoes or 1 (14 ounce) can whole tomatoes, with their juice
sea salt
fresh ground black pepper
4 tablespoons fresh basil, shredded

Steps:

Heat oil and butter in a tagine or heavy-based casserole dish.
Stir in ginger, onion, chopped rosemary, and chilies and sauté until the onion begins to soften.
Stir in halved rosemary sprigs and the cinnamon sticks.
Add chicken and brown on both sides.
Toss in the apricots and honey.
Stir in plum tomatoes with their juice.
Add a little water if necessary to ensure there is enough to cover the base of the tagine and submerge the apricots.
Bring liquid to a boil, then reduce heat to low.
Cover with a lid and cook gently for 35 - 40 minutes.
Season to taste with salt and pepper.
Sprinkle shredded basil over chicken.
Serve immediately.

Nutrition Facts : Calories 347.4, FatContent 13.1, SaturatedFatContent 3.5, CholesterolContent 80.3, SodiumContent 168.8, CarbohydrateContent 33.2, FiberContent 3.9, SugarContent 26.7, ProteinContent 26.8

SPICY CHICKEN TAGINE (BALABOOSTA) - BIGOVEN

Spicy Chicken Tagine (Balaboosta) - BigOven image

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Total Time 30 minutes

Prep Time 30 minutes

Yield 5

Number Of Ingredients 15

Ingredients

1 each Orange
3 pound Chicken
2 teaspoon Kosher Salt
1/2 teaspoon Black pepper
2 cups Chicken Stock
2-3 tablespoon harissa sauce
2 tablespoon sweet hungarian paprika
1 tablespoon Cumin
1 tablespoon tumeric
1 each Perfect Preserved Lemon
10 each Garlic cloves
2 each Fennel
2 each leek
1 cup Fresh mint
3/4 cup Black olives

Steps:

"- Preheat Oven 350 - Peel orange, reserve peal for later, squeeze the juice from the orange. Need 1 cup. - Season chicken with salt and pepper. - In a dutch oven add chicken stock, orange juice, harissa, paprika, cumin, and turmeric. Stir. - Add in lemon, orange peel, garlic, fennel, leeks, olives, and half of the mint, and chicken. Toss together. - Turn skin side up, put lid on, cook 1 hour - Turn temp up to 425, remove lid, and let skin get crisp for 30 minutes. - Garnish with remaining mint leaves"

Nutrition Facts : Calories 747 calories, FatContent 46.3850275578997 g, CarbohydrateContent 23.0674960135096 g, CholesterolContent 209.876566504869 mg, FiberContent 4.71265009664839 g, ProteinContent 58.1515034983954 g, SaturatedFatContent 12.8009065891655 g, ServingSize 1 1 Serving (578g), SodiumContent 1141.0488357996 mg, SugarContent 18.3548459168612 g, TransFatContent 3.91590880200052 g

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SPICY CHICKEN TAGINE (BALABOOSTA) - BIGOVEN

""
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