Main - Moroccan Chicken Tagine with Apricots & Olives recipes

Author: Tim Trask  
Main Healthy chicken thigh recipes Dinner

This Moroccan Chicken Tagine flavoured with warm and aromatic spices and cooked with preserved lemons and sweet butternut squash is a huge crowd pleaser due to its delicious and exotic taste. Tonight’s take features an exciting seasonal twist: alongside the classic sweet dates and warming spices, we’re adding cherry tomatoes (yours may be yellow or red), which brighten up our hearty chicken.

Moroccan Chicken Tagine

Moroccan Chicken Tagine
This Moroccan Chicken Tagine flavoured with warm and aromatic spices and cooked with preserved lemons and sweet butternut squash is a huge crowd pleaser due to its delicious and exotic taste.
Provided by: Julia Frey of Vikalinka
Total time: 45 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Moroccan
Number of ingredients: 14
Ingredients:
  • 1 tbsp olive oil
  • 4 chicken breasts
  • 1-2 garlic cloves (minced)
  • 1 medium onion (chopped)
  • 1 tbsp turmeric
  • 1 tbsp curry powder or curry paste
  • 2 tsp smoked paprika
  • 1 tsp mustard powder or prepared mustard
  • 2 tsp cinnamon
  • salt to taste
  • 1 cup/250 ml chicken stock
  • 6-8 black olives
  • 4 slices of preserved lemons
  • 2 cups/700g butternut squash (cubed (I used frozen))
Nutrition:
  • Carbohydrate: 17 g
  • Protein: 51 g
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Cholesterol: 146 mg
  • Sodium: 448 mg
  • Fiber: 4 g
  • Sugar: 4 g
  • Calories: 382 kcal
  • Serving Size: 1 serving
How to cook:
  1. Preheat the oven to 350F/180C.
  2. Brown salted chicken breasts in 1 tbsp of olive oil in a large, deep pan for approximately 5 minutes over medium heat on each side. They will not be cooked all the way through. Remove to a separate plate and set aside.
  3. To the same pan add onions and saute for 5 minutes, then add garlic and cook for a minute longer, then add all the spices, return the chicken to the pan, add chicken stock, preserved lemons, olives and butternut squash, lightly stir and bring to a boil.
  4. Then cover it with a lid and cook in the preheated oven for 20 minutes, then uncover and cook for 15 minutes longer. Do not overcook as chicken breasts will become dry.
  5. Serve with rice or couscous.
Notes: Chicken Tajine with Ras el Hanout, Ingredients · 4 bone-in chicken breast, skin removed and cut in half · 1 ½ tablespoons Rumi Spice Ras el Hanout spice blend · 1/4 teaspoon Rumi saffron threads.
Tags:
tagine with cherry tomatoes dates chicken tagine with cherry tomatoes dates moroccan chicken tagine with apricots

How to make Moroccan Tagine Chicken using Ras el Hanout

How to make Moroccan Tagine Chicken using Ras el Hanout. 4,597 views Dec 16, 2019 Hey Duration: 5:46

Ras El Hanout (Moroccan Chicken) EASY RECIPE

Ras el hanout Is an arabic spice blend mainly founs in tunisia and Morocco. Here i will show you Duration: 4:36

Ras El Hanout Chicken Tagine

This video is about Ras El Hanout Chicken Tagine.

Moroccan Chicken Tagine with Apricots & Olives

Moroccan Chicken Tagine with Apricots & Olives
This healthy chicken stew is full of warming, spicy flavor thanks to ras el hanout, an aromatic Moroccan spice blend. You can find it in well-stocked grocery stores--or substitute 1/2 tsp. each ground cumin and ginger and 1/4 tsp. each ground cinnamon, coriander and allspice.
Provided by: Breana Lai Killeen, M.P.H., RD
Total time: 40 minutes
Yields: 6 servings
Number of ingredients: 15
Ingredients:
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
  • ½ teaspoon salt, divided
  • 1 large onion, chopped
  • 1 lemon, zested and juiced, divided
  • 1 tablespoon minced garlic
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon tomato paste
  • 2 teaspoons ras el hanout
  • 2 cups unsalted chicken broth
  • 1 (15 ounce) can can no-salt-added chickpeas, rinsed
  • ½ cup chopped dried apricots
  • ½ cup pitted green olives, halved
  • ½ cup toasted slivered almonds, divided
  • Fresh cilantro for garnish
Nutrition:
  • Calories: 343.6 calories
  • Carbohydrate: 26.9 g
  • Cholesterol: 50.3 mg
  • Fat: 16.8 g
  • Fiber: 5.9 g
  • Protein: 21.5 g
  • Saturated Fat: 2.7 g
  • Sodium: 473.3 mg
  • Sugar: 10.6 g
How to cook:
  1. Heat 1 tablespoon oil in a large pot over medium-high heat. Add chicken and season with 1/4 teaspoon salt. Cook, stirring occasionally, until lightly browned on all sides, about 5 minutes. Using a slotted spoon, transfer the chicken to a clean plate.
  2. Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally and scraping up any browned bits, until the onion is soft and lightly browned, about 4 minutes. Stir in lemon zest, garlic, ginger, tomato paste and ras el hanout. Cook, stirring, until fragrant, about 30 seconds. Stir in broth, chickpeas, apricots, olives, 1/4 cup almonds and the chicken. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 8 minutes.
  3. Remove from heat and stir in lemon juice and the remaining 1/4 teaspoon salt. Serve topped with the remaining 1/4 cup almonds and cilantro, if desired.
Notes: Chicken tagine with apricots ginger and ras el-hanout, Step 1 Heat the oil in a tagine, or heavy-based pan. Stir in the onion until it begins to soften. Step 2 Add the ginger, garlic, cumin seeds.

Chicken tagine

Chicken tagine
This warming chicken tagine recipe is full of sweet, tangy and fragrant ingredients, with mellow spices lending a heady, aromatic flavour. A delicious midweek meal that can be made from various store cupboard ingredients.
Provided by: Great British Chefs
Total time: 60 minutes
Cook time: 60 minutes
Yields: 4
Number of ingredients: 17
Ingredients:
  • 500g of chicken thigh, skinless, diced
  • 2 tbsp of ras el hanout
  • 1 cinnamon stick
  • 1 large red onion, sliced
  • 2 garlic cloves, sliced
  • 1 tbsp of harissa
  • 2 preserved lemons
  • 800g of tinned chopped tomatoes
  • 1 tin of chickpeas
  • 50g of pitted Kalamata olives
  • 80g of dried apricots
  • 1 handful of coriander, chopped
  • 1 handful of parsley, chopped
  • 40g of flaked almonds
  • vegetable oil
  • salt
  • pepper
How to cook:
  1. Heat a splash of oil in a heavy bottomed pan or tagine and add the onion, garlic, ras el hanout and cinnamon stick
  2. Once the onions are soft but not coloured, stir in the harissa paste and cook for one minute. Add the diced chicken thighs and cook until browned on all sides
  3. Quarter the preserved lemons and scrape out the flesh. Discard half of the flesh, then finely slice the peel
  4. Once the chicken looks sealed on all sides, add the preserved lemon peel and flesh, tinned tomatoes, chickpeas, olives and apricots and simmer for 30–40 minutes. Add a little vegetable stock or water if it starts to dry out
  5. Meanwhile, make the couscous. Heat your chicken stock until hot but not boiling and place the couscous in a separate bowl. Pour over the hot stock, cover with a lid and leave for 10 minutes
  6. Chop the coriander and mint and fold it through the couscous along with the pomegranate seeds. Use a fork to fluff up the couscous
  7. Toast the flaked almonds in a hot dry pan until lightly golden
  8. Check the chicken is cooked through by piercing with a knife or skewer, if it comes out very hot it is ready to serve. Season with salt and pepper
  9. Serve the tagine with the herby couscous and garnish with fresh coriander, parsley and toasted almonds
Notes: Date & ras el hanout chicken stew, 1 Sprinkle 1 tbsp ras el hanout on the chicken thighs and season. · 2 Add the onions and coriander stalks to the pan with a pinch of salt; cook

Chicken Tagine with Cherry Tomatoes, Dates, & Couscous

Tagines—which share their name with the earthenware vessels they’re traditionally cooked in—are popular Moroccan stews, known for their satisfying balance of sweet and savory. Tonight’s take features an exciting seasonal twist: alongside the classic sweet dates and warming spices, we’re adding cherry tomatoes (yours may be yellow or red), which brighten up our hearty chicken. A bed of fluffy couscous soaks up all the flavors of the stew.
Provided by: Blue Apron
Total time: 40 minutes
Yields: 2 servings
Cuisine: Middle Eastern
Number of ingredients: 11
Ingredients:
  • 10 oz Chopped Chicken Breast
  • ¾ cup Couscous
  • 6 oz Cherry Tomatoes
  • 2 cloves Garlic
  • 1 Yellow Onion
  • 1 bunch Cilantro & Mint
  • 1 oz Dried Deglet Noor Dates
  • 2 Tbsps Tomato Paste
  • 2 Tbsps White Wine Vinegar
  • 2 tsps Ras El Hanout
  • 1 1-Inch Piece Ginger
Nutrition:
  • Calories: 710 calories
How to cook:
  1. 1 Prepare the ingredients: Wash and dry the fresh produce. Peel and roughly chop the garlic. Peel and finely chop the ginger. Peel and small dice the onion. Halve the tomatoes; place in a bowl and season with salt and pepper. Roughly chop the dates. Pick the mint leaves off the stems; discard the stems. Roughly chop the cilantro leaves and stems.
  2. 2 Cook the couscous: In a small pot, combine the couscous and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and turn off the heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork; season with salt and pepper to taste. Set aside in a warm place.
  3. 3 Cook the chicken: While the couscous cooks, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook, stirring occasionally, 4 to 6 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.
  4. 4 Start the tagine: Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the garlic, ginger, and onion; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until lightly browned and fragrant. Add the tomato paste and ras el hanout. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.
  5. 5 Finish the tagine: Add the seasoned tomatoes, dates, and ½ cup of water to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened and saucy. Add the cooked chicken and vinegar. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and heated through. (If the tagine seems dry, gradually add up to 2 tablespoons of water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste.
  6. 6 Plate your dish: Divide the cooked couscous between 2 dishes. Top with the finished tagine. Garnish with the mint (tearing the leaves just before adding) and cilantro. Enjoy!
  7. 1 Prepare the ingredients: Wash and dry the fresh produce. Peel and roughly chop the garlic. Peel and finely chop the ginger. Peel and small dice the onion. Halve the tomatoes; place in a bowl and season with salt and pepper. Roughly chop the dates. Pick the mint leaves off the stems; discard the stems. Roughly chop the cilantro leaves and stems.
  8. 2 Cook the couscous: In a small pot, combine the couscous and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and turn off the heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork; season with salt and pepper to taste. Set aside in a warm place.
  9. 3 Cook the chicken: While the couscous cooks, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook, stirring occasionally, 4 to 6 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.
  10. 4 Start the tagine: Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the garlic, ginger, and onion; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until lightly browned and fragrant. Add the tomato paste and ras el hanout. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.
  11. 5 Finish the tagine: Add the seasoned tomatoes, dates, and ½ cup of water to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened and saucy. Add the cooked chicken and vinegar. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and heated through. (If the tagine seems dry, gradually add up to 2 tablespoons of water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste.
  12. 6 Plate your dish: Divide the cooked couscous between 2 dishes. Top with the finished tagine. Garnish with the mint (tearing the leaves just before adding) and cilantro. Enjoy!
Notes: Ras El Hanout Chicken Tagine Recipes, Add 1 tbsp Ras El Hanout and mix well. Pour olive oil in a medium sized pot over medium high heat. Add chicken cubes and cook for 4 minutes. Then remove the
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Instant pot moroccan chicken tagine
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