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#Chicken Tagine
warmgray20percent · 19 days ago
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Apricots, ginger, cinnamon, and cumin give this slow cooked chicken and vegetable dinner a savory and sweet Moroccan flavor.
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cookingatclarktowers · 29 days ago
Chicken Tagine
This is another recipe my daughter tried from Ayesha Curry’s cookbook. It is called Chicken Tagine in her cookbook. I personally do not own a tagine so I feel kinda bad keeping the word in the recipe, a tagine is a conical pottery cooking vessel, I am sure you have seen one if you have ever walked through a kitchen store. The top looks a little like a volcano, at least it does to me. Most tagine…
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uchuuwu · 3 months ago
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Apricots, ginger, cinnamon, and cumin give this slow cooked chicken and vegetable dinner a savory and sweet Moroccan flavor.
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evanescible · 3 months ago
Apricots, ginger, cinnamon, and cumin give this slow cooked chicken and vegetable dinner a savory and sweet Moroccan flavor.
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chiclymodish · 4 months ago
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Curried chicken tagine and couscous
Olive oil
6 garlic cloves thickly diced
1 big shallot diced
2 aubergines diced
1 red bell pepper diced
2 tomatoes diced
1 teaspoon salt
1 teaspoon curry powder
3 teaspoons sugar
In a pot, cook all ingredients, covered
Pan fry 6 x chicken thighs
Add chicken thighs to the pot
Mix and serve over spiced harissa couscous
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rodvesper · 8 months ago
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Apricots, ginger, cinnamon, and cumin give this slow cooked chicken and vegetable dinner a savory and sweet Moroccan flavor.
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thatsbrookie · a year ago
Just found out Greg will be working through the night. Damn! I was going to surprise him with chicken tagine for dinner. One of our favorites 😭😭
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boyslunch · 3 years ago
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Chicken and olive tagine with toor dal
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boyslunch · 3 years ago
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Chicken tagine with green olives
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boyslunch · 4 years ago
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Saffron chicken tagine with basmati rice
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lamlom47 · 6 years ago
Chicken Tagine
 Chicken Tagine
INGREDIENTS of Chicken Tagine
Mixing SPICE
3 ½ tablespoons paprika
1 teaspoon garlic powder
2 teaspoons cinnamon
3 tablespoons ground coriander
1 tablespoon plus 1 teaspoon ground turmeric
1 tablespoon ground ginger
½ teaspoon ground cardamom
2 teaspoons allspice ½
FOR Tagine
8 chicken thighs, about 3 pounds
Kosher salt and freshly ground black pepper to taste
2 tablespoons spicy soup mix
⅓ cup olive oil extra virgin
3 tomatoes Roma
A head of cauliflower, cut into bite-sized pieces
1 large white onion, diced
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 pinch of saffron
1 tablespoon tomato paste
2 cups chicken broth, homemade or low sodium
3 tablespoons preserved lemons, about 2 lemons, chopped
1 cup green olives, as Castelvetranos
½ bunch cilantro, leaves and stems collected discarded.
PREPARATION of Chicken Tagine
Mix the spices in a dry skillet set over low heat and gently roast until they release their fragrance, two minutes or more. Transfer to a bowl and let cool. Preheat oven to 350. Season the chicken thighs with salt, pepper and 2 tablespoons of the spice mix with 2 tablespoons olive oil. Bring a large pot of salted water to a boil over high heat, and set a bowl of ice water in the face. Core the tomatoes, and marked an X on their funds. Boil the cauliflower florets in water for 3 minutes, then plunge into ice water. Tomatoes boil for 20 seconds, and cooled in ice water as well. Remove the cauliflower in cold weather, and pat dry branches. Peel the skin off the tomatoes cut into quarters lengthwise. Cut the seeds to make petals. Heat the remaining olive oil in a large skillet over medium heat and brown the chicken in batches, starting with the skin side down, until golden brown thighs. Remove chicken in Dutch oven or large pot tajine. Remove all but two tablespoons of fat in the pan and return to heat and brown the cauliflower and add to chicken. Reduce the heat under the pot and add onion, garlic, ginger and saffron. Cook, stirring, until onion is translucent, about 5 minutes. Add the tomato paste and chicken broth and simmer until reduced by one third. Pour sauce over chicken and cauliflower, cover the pan and transfer to the oven for 20 minutes. Remove, combine tomatoes, preserved lemon and olives, then cover the pan and cook again for 20 minutes or until chicken is cooked through. Serve the chicken in the pot, garnished with coriander leaves with couscous. Reserve remaining spice mixture for the next batch or other use. It keeps well in an airtight container.
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oxfordcommaforever · 7 years ago
I have the entire CNN: The Cold War, and I'm slow cooking some chicken tagine tikka masala. 
I think that it's going to be a good Sunday.
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recipesonstrathmore · 7 years ago
Apricot Chicken Tagine, College Style.
Today's readings: Sherlock Holmes, followed by Agatha Christie and then a review of Shakespeare's A Midsummer Night's Dream.
Tonight's meal: an improvised version of Moroccan tagine chicken with lemon, chickpeas, and honey.  Bam.
You will need: 
Chicken (I used frozen chicken breast pieces from Trader Joe’s)
Half a can of chickpeas, drained
about 1/2 cup dried turkish apricots, halved
half an onion
several cloves of garlic
½ cup chopped cherry tomatoes
olive oil
1-2 tbsp honey
ground ginger
half a small lemon- juice and zest
water or chicken stock
salt and pepper to taste
  The method: 
Slice up onion.  Heat up some olive oil in a large pan or wok and cook the onion for a minute or so.  Avoid stirring too much; you want the sugars to carmelize.
Add chopped garlic.  Stir briefly, then cook for another minute or two.
Add chicken, searing on each side until bronzed.  Do not cook all the way through.
Add tomatoes, chickpeas, cinnamon, ginger, salt and pepper, apricots, lemon juice/zest, honey and half a cup of water (or stock), plus any other spices you are feelin’.  Reduce heat, cover, and let simmer.
After about 10 minutes, check for taste. Add spices as you see fit.
Simmer on low until chicken is very tender and is easily broken up, approximately 30 minutes.
That’s pretty much it!  I served this over a bed of lemon rice with a side of garlic roasted eggplant.***
    ***super easy.  Take eggplant.  Poke a couple holes in that sucker.  Wrap it up in some foil with a couple of peeled cloves of garlic and a drizzle of olive oil.  Bake for 30-45 minutes at 400 degrees.  Boom.
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heckyeahgnawa · 8 years ago
Orders from Marrakech down the road.
Could have walked. Delivery time is 7:44. Foodie problems.
Update: They closed for the night and didn't tell me.
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edeneats-blog · 9 years ago
Moroccan Comfort Food!
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I am obsessed with Moroccan cuisine! I think the idea of slowly braising your meats in earthy, aromatic spices turns me on.;) When I find a chicken dish that inspires me, I get seriously excited! Tried out a new recipe last night. Chicken tagine with preserved lemons and olives.
Preserved lemons are one of my new favorite ingredients to work with. Tart and intensely lemony, they add a nice kick to stews, dips and salads. Preserved lemons are literally whole or sliced lemons covered in salt, sometimes spices, and are allowed to ferment at room temp for weeks or months before it is used. All the flavor is in the peel. I actually give it a little rinse before I use it. This stuff is heavenly! 
1 whole chicken cut up into 6-8 pieces, plus a couple extra drumsticks, keep bone and skin on 
salt and pepper to taste
4 tablespoons extra virgin olive oil
2 large onions, finely chopped
1 large pinch of saffron
4 cloves of garlic, crushed
2 tablespoons freshly grated ginger
1 teaspoon cinnamon
Juice of 1 lemon
1 teaspoon harissa
3 pieces of preserved lemon, chopped
couple handfuls of green olives, pitted
1/2 cup currants
2 cups water
1 handful of freshly chopped parsley
1 handful of freshly chopped cilantro
Get a heavy-bottom pot heating (preferably a dutch oven). 
Place in 2 tablespoons of extra virgin olive oil. Season the chicken on all sides with salt and pepper. Sear the chicken to get a golden color. Remove the chicken and set aside. Pour the rest of the olive oil in. Place in the onions, garlic and saffron. Saute until the onions are translucent and have released some of their flavors. Place the chicken back in with the fresh ginger, cinnamon, harissa, juice of 1 lemon, and the 2 cups of water. Mix together and bring to a boil. Turn down the heat to medium and cover. Let the chicken simmer for 12-15 minutes until the chicken breast is done. Remove the chicken breast and continue simmering on low for another 20-25 minutes, until the sauce has thickened and the chicken is tender and falling off the bone. Place back in the chicken breast with the preserved lemons, olives, currants, cilantro and parsley. Simmer on high with lid off. You want the sauce to have thickened and lightly coat the chicken around 5-10 minutes. Serve with couscous and garnish with more freshly chopped parsley. This dish is so simple yet so flavorful and delicious. Perfect meal any night of the week.
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