RECIPE MY WAY! Chicken Tagine With Apricots And Almonds
STORY:
Chicken tagine is a traditional Moroccan dish of chicken pieces braised with different spices, garlic, onion, olives, and preserved lemons. The word tagine refers to the shallow clay vessel with a cone-shaped lid that the dish is traditionally cooked in, but you don't need one to make it.
INGREDIENTS FOR 4-5 PAX
2tbsp olive oil
Salt/pepper
5ut chicken drumsticks (season with salt and pepper)
5ut chicken thighs (season with salt and pepper)
1ut large red onion - thinly sliced julienne
3ut garlic cloves - thinly sliced
1ut cinnamon stick
3tbsp ras el hanout
2tbsp red harissa paste
2ut preserved lemons - roughly chopped
800gr chopped tomatoes
80gr apricots - chopped
50gr black olives - roughly chopped
200ml chicken stock
400gr chickpeas - cooked from a tin (discard the liquid)
1ut lime - juice and zest
GARNISH:
Coriander (as much as you want) -chopped
Toasted flake almonds (as much as you want) - toasted
SIDE:
Couscous with saffron but you can make a salad of tomatoes, cucumber, red onion, mint, olives, etc.
Chicken with apricots! You have never tried this before! Chicken kebab! Surprise your friends! #135
Very unusual taste! Chicken kebab in the oven with apricots is very original and tasty!
Ingredients:
Chicken fillet - 2 pcs (700 g, 24.7 oz)
Soy sauce - 4 tablespoons
Honey - 1 teaspoon
Black pepper - 1/2 teaspoon
Vegetable oil - 2 tablespoons
Leave for 30 minutes
Apricots - 9 pcs
Bake for 40 minutes at 180 °C or 375 °F
Cook and enjoy!
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Chicken and Apricots in a Brandy Sauce Served with Garlic and Rosemary Potatoes
This is one of the most delicious chicken casserole dishes I have ever made. All my family love it. I usually make it on special occasions and for guests when they come for dinner. Here are the ingredients:
Chicken with Apricots in a Brandy Sauce
3 to 4 chicken breasts - boneless and skinless
100g of Dried Apricots
100g of butter
3 tablespoons of flour
4 tablespoons of white wine
2 tablespoons of brandy
120g of mushrooms
40g of bacon
1/2 pint of stock
5oz of cream - add at the end
bake at 160/325 degrees for 1 1/2 hours.
CHICKEN APRICOTS AND PISTACHIO,recipes #Capizdreams
complete ingredients
# 2 tbsp sunflower oil
# 2 Onions, chopped
# 8 chicken thighs,bone in, skin on
# 200g soft dried apricots
# 1 tsp ground cinnamon
# tsp ground coriander
# 1 tsp pomegranate molasses juice of 1/2 lemon 85g pistachios, coarsely chopped
#capizdreams
How to make Chicken with Apricots and Dried Plums updated 2017
Substantial chicken pieces stew with dried natural product in a spiced wine blend for a luxuriously seasoned winter dish.
2 - 2 1/2 pounds substantial chicken pieces (bosoms, thighs, and drumsticks)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cooking oil
1 6 ounce bundle dried apricots, cut into equal parts
1 container set plums, cut into equal parts
1 container chicken juices
3/4 glass dry white wine
1/4 glass white wine vinegar
1 tablespoon darker sugar
3 inches stick cinnamon
4 entire cloves
3 tablespoons water
3 tablespoons Dijon-style mustard
4 teaspoons universally handy flour
Slashed green onion (discretionary)
Hot cooked rice
Skin chicken, if sought. Season with garlic powder, salt, and pepper.
In a 4-1/2-quart Dutch broiler cook chicken in hot oil over medium warmth around 15 minutes or until chicken is daintily , swinging to darker uniformly. Deplete off fat.
Include apricots, prunes, chicken juices, white wine, wine vinegar, dark colored sugar, stick cinnamon, and entire cloves. Convey to bubbling. Lessen warm; cover and stew for 35 to 40 minutes or until chicken is delicate and didn't really pink.
Utilizing an opened spoon, exchange chicken and natural product to a platter; keep warm. Dispose of stick cinnamon and cloves. For sauce, in a little bowl mix together water, mustard, and flour. Blend flour blend into cooking fluid. Cook and mix until thickened and bubbly. Cook and mix for 1 minute more. Spoon a portion of the sauce over chicken and natural product. Pass remaining sauce. Decorate with hacked green onion, if fancied. Present with cooked rice. Makes 6 servings.
JEWEL BOX CHICKEN TAGINE with Apricots (restaurant recipe) pseudo Morrocan cuisine
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