Traditional Chicken Tagine Recipes

Easy Moroccan Chicken with Lemons and Olives Low …

WebMar 24, 2016 · Season thoroughly with salt and pepper. Chicken: Place a large skillet over medium-high heat. When hot, add the oil and swirl to …

Rating: 5/5(5)
1. Prep: Slice onion, slice garlic, rice cauliflower and place in a microwavable bowl, cut lemon, chop cilantro. Open can of tomatoes and measure 1 cup of olives. If using chicken thighs with skin, trim off the excess skin and fat. Pat the chicken dry. Pour about 1-2 teaspoons of oil over the chicken, distributing over all surfaces. Season thoroughly with salt and pepper.
2. Chicken: Place a large skillet over medium-high heat. When hot, add the oil and swirl to coat the bottom of the pan. Add the chicken to the pan (skin side down for chicken thighs) and cook for 7 minutes. Turn over and cook for an additional 6 minutes. Remove the chicken to a plate
3. Add 1 tablespoon of oil to the pan (omit if using chicken thighs with skin) and add the onions and garlic. Saute for about 2 minutes or until softened, then add the garam masala and paprika, cooking until fragrant. Add the whole tomatoes to the pan crushing them into the pan and add the juice from the can. Squeeze the juice from the lemons into the pan and add the spent sections. Stir.
4. Add the chicken back into the pan and the olives. Cover lightly with a piece of foil and simmer covered for 15 minutes and uncovered for 5 more (or longer if you want the sauce thicker). At the end of cooking, add two tablespoons of extra virgin olive oil (omit if using chicken thighs with skin) and cilantro.

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Low Carb Chicken Tagine Carb Manager

WebStep 3. Add the remaining olive oil to the pan. Finely dice the onions and add to the pan, frying gently until tender – about 3-4 minutes. Mince the …

Rating: 4.5/5(4)
1. Heat one tablespoon of olive oil in a large casserole dish over a medium heat.
2. Add the chicken thighs to the pan and brown on all sides - you may need to do this in batches. Remove from the pan and set aside.
3. Add the remaining olive oil to the pan. Finely dice the onions and add to the pan, frying gently until tender – about 3-4 minutes. Mince the garlic and add to the pan to soften.
4. Add all the ground spices to the pan and stir into the onion and garlic mixture. Season with salt and pepper

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Moroccan Chicken Tagine with Apricots & Olives

WebApr 19, 2024 · Cook, stirring, until fragrant, about 30 seconds. Stir in broth, chickpeas, apricots, olives, 1/4 cup almonds and the chicken. Bring to a …

Rating: 4.7/5(3)
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.

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