Amazing Moroccan Chicken Tagine With Apricots And Olives
Morocco’s Iconic Chicken Tagine with Dried Apricots, Quick Preserved Lemons and Olives
@dickinthekitchen
Join @DickintheKitchen today as we dive into the aromatic world of Moroccan cuisine with a classic dish - Moroccan Chicken Tagine with Dried Apricots and Olives. This recipe is a perfect blend of savory chicken, sweet apricots, and tangy olives, all infused with a bouquet of spices. Whether you're a tagine expert or trying this North African staple for the first time, you're in for a treat. Let's get cooking!
???? Ingredients:
1 cup dried apricot, halved (Note 1)
6 chicken thighs , bone-in skin-on
3/4 tsp salt (cooking/kosher salt)
2 tbsp olive oil
1 tbsp Quick Preserved Lemon (See Below)
1 onion (brown/yellow), cut into1/8 slices
2 carrots cut into rounds
2 garlic cloves , finely minced
1 cinnamon stick (sub 1/2 tsp powder)
1 14 oz crushed tomato (1 can)
1 14 oz canned chickpeas , drained
1/4 cup of mixed black and green olives
1 tbsp preserved lemon skin , finely minced (Note 3)
2 1/2 cups chicken stock, low-sodium (or homemade)
Moroccan spice blend
1 tsp cooking salt
3/4 tsp ground cumin
3/4 tsp ground ginger
3/4 tsp black pepper
1/2 tsp allspice powder
1/4 tsp cinnamon powder
1/4 tsp turmeric
1/4 tsp coriander powder
1/8 tsp clove powder
Quick Preserved Lemon
To make quick preserved lemon peel one medium lemon using a paring knife. Be sure to leave a little pith on the lemon rind. Cop it medium fine with your knife and add 2 tablespoons of kosher salt. Put in a plastic bag and massage the lemon and salt very well. Then put it in the refrigerator for at least 3-4 hours. You can freeze and leftovers.
Plump apricots - Soak the dried apricots in a bowl of boiling water for 30 minutes, then drain (this plumps them up).
Season chicken - Sprinkle both sides of the chicken with the salt.
Brown chicken - Heat oil the oil in a large, deep skillet or pot (Note 5) over high heat. Place chicken in the skillet skin side down and cook for 8 to 10 minutes until deep golden. Turn and cook the flesh side for 1 minute then remove to a plate
Sauté aromatics & spices - Discard all but 2 tablespoons of fat in the skillet. Reduce heat to medium. Add onions and carrots and cook for 5 minutes. Add garlic and cook for 1 minute. Add the Spice Mix and stir for 30 seconds.
Tagine sauce - Add the cinnamon stick, tomato, chickpeas, plumped apricots, stock and preserved lemon, then stir. Place the chicken on top, skin side up.
Simmer covered 5 minutes - Bring the liquid to a simmer then cover with a lid. Cook for 5 minutes, adjusting the heat as needed so the liquid is simmering (but not too rapidly else base may catch). Remove the skin from the chicken.
Simmer uncovered 30 minutes - Remove lid then cook for a further 30 minutes or until the internal temperature of the chicken is at least 155°F.
Serve - Remove from stove and rest for 5 minutes. Serve over couscous, sprinkled with fresh coriander.
To Make Couscous
Place 2 cups of couscous in a pan with a tight fitting top. Add 1/2 tsp of Tumeric and 3 tablespoons of finely chopped cilantro. Juice 1 medium lemon into a measuring cup and top it off with chicken stock for a total of 2 cups. Bring stock to a boil and pour over the couscous. Place top on the pan and let it sit for 20 to 30 minutes until all the liquid is absorbed. Then fluff the couscous with a fork and serve.
✨ Pro Tips:
For a deeper flavor, marinate the chicken overnight with the spices.
Serve this tagine with couscous and Pita to enjoy the delicious sauce.
???? If you like this recipe, don't forget to give it a thumbs up, share, and subscribe to @DickintheKitchen for more delicious adventures. Click the bell icon to stay updated!
#MoroccanChickenTagine #DickintheKitchen #CookingWithLove #TagineRecipe #MoroccanCuisine #FoodieFriday
Moroccan LAMB, COUSCOUS & CHICKPEA STEW! Delicious Family Dinner! Recipe by Always Yummy!
Lamb braised with spices and herbs in an aromatic sauce and served with couscous is a perfect dish for a festive table or family dinner. There is not much fuss about cooking it but the result is amazing – this meal will become a culinary event.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• lamb – 1,7 lb | 800 g
• carrot – 10,5 oz | 300 g
• onion – 10,5 oz | 300 g
• chopped tomatoes – 10,5 oz | 300 g
• dried apricots – 7 oz | 200 g
• canned chickpea – 14 oz | 400 g (1 tin)
• couscous – 10,5 oz | 300 g
• water – 3 cup | 700 ml
• olive oil – 2 tbsp
• ground caraway – 2 tsp
• ground coriander – 1 tsp
• red chili flakes – ½ tsp
• chopped ginger – 1 tbsp
• garlic – 3 cloves
• cinnamon – 1 stick
• fresh parsley – 1 oz | 30 g
• ground black pepper – 1 tsp
• salt – 2 tsp
✔︎ You will need:
• heavy stockpot or cauldron
• carving board
• bowl
• food film
???? Preparation:
1. Cut the lamb into small pieces, onion into half rings, carrot into round slices.
2. Heat a stockpot over high heat, add the olive oil then the lamb and fry over high heat for 3-4 minutes flipping occasionally.
3. Add the onion and carrot and fry over medium heat for 3-4 minutes.
4. Add the chopped tomatoes, dried apricots, canned chickpea, ground caraway, black and red pepper, ground coriander, chopped ginger, minced garlic, 1 tsp of salt, a stick of cinnamon and 1 cup / 250 ml of water and stir.
5. Bring to a boil, reduce the heat to low, cover with a lid and braise for 1 hour 30 minutes.
6. Pour the couscous with 2 cup / 450 ml of boiling water, leave for 5 minutes, then salt and pepper to taste and stir.
7. Add the chopped-up fresh parsley to the lamb and stir.
8. Lay out the Moroccan lamb on a serving plate and serve to the table with couscous.
❗️Advices:
1. To your taste change couscous for rice
Moroccan Vegetable Tagine
Join Rashmita as she shows you how to make an aromatic Moroccan Vegetable Tagine.
HARISSA & CHICKPEA STEW // vegan & GF recipe // one pot + 10 ingredients + 20 minutes
This vegan and gluten-free harissa and chickpea stew is a great weeknight meal all year round! It’s fast, easy and can be made in one pot with just 10 ingredients!
FULL RECIPE:
GF FLAT BREAD RECIPE:
TAGINE a traditional Moroccan dish ( prepare in 5 minutes)
Moroccan Tagine is a flavorful and slow-cooked dish named after the earthenware pot in which it's traditionally cooked. It typically consists of succulent meat (often lamb or chicken) or vegetables, slow-cooked with a blend of aromatic spices like cumin, coriander, and cinnamon. The dish often includes ingredients like dried fruits, nuts, and a variety of vegetables, creating a harmonious blend of sweet and savory flavors. The slow-cooking process allows the ingredients to meld together, resulting in a tender and aromatic stew.
ingredient
2 Medium onions (Chopped)
1 Vine tomato ( No Salad tomatoes)
1 Medium Sliced potato
green peas
1 Medium carrots
1 garlic Clove
Chopped Coriander & parsley
1 tea spoon salt
1 Tea spoon ginger powder
1 tea spoon turmeric
1/2 tea spoon black pepper
2 Table spoon of water to dissolve the ingredients
2 table spoon extra virgin olive oil
1/2 Preserved Lemon
Aromatic Chickpea & Vegetable Tagine | High Protein
Adapted from a dish in Dr Greger's new How Not To Die Cookbook this delicious and easy to cook vegan recipe is ultra health promoting for everyday people or with the addition of an extra can of chickpeas can support even the hardest of gym workouts!
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