Chicken Tagine Sauce Recipe

Moroccan Chicken Tagine Once Upon a Chef

WebNov 1, 2018 · How To Make Chicken Tagine. To begin, combine the spices in small bowl. Mix well and set aside. Zest the lemon. Combine 1 …

1. Combine the spices in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside.
2. Season both sides of chicken pieces with 2 teaspoons salt and 1/2 teaspoon pepper. Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke. Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes; using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more. Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard. Pour off and discard all but 1 tablespoon of fat from the pan.
3. Reduce the heat to medium. Add the onion and cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water now and then if the pan gets too dark). Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and 1/4 teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes.
4. Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more.

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Chicken Tagine Recipe Single Serving One Dish …

WebJun 22, 2021 · Pour in the chicken broth and add the chicken back into the pan along with the dried apricots. Reduce heat to medium-low then …

1. In a small mixing bowl toss diced eggplant with ½ teaspoon of kosher salt and transfer to a colander set over a sink. Let the eggplant sit for 10 minutes to strain any excess moisture.
2. In a 10-inch skillet heat olive oil over medium-high heat for 30 seconds. While the oil is heating, pat the chicken dry and season with ¼ teaspoon of salt. Carefully add to the skillet. Brown chicken on all sides, about 6 minutes total. Transfer chicken to a plate, cover, and set aside.
3. Add onions and garlic to the pan and sauté until onions are translucent, stirring occasionally for 2 minutes.
4. Pat the eggplant dry with a paper towel and add drained eggplant to the pan. Continue to sauté until eggplant is tender and slightly caramelized, about 3 to 4 minutes.

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