Easy chicken tagine recipe

Photo: Easy chicken tagine recipe

The home of Tasty Food Recipes invites you to try Easy chicken tagine recipe. Enjoy my collection of delicious food recipes and learn how to make Easy chicken tagine.

Simple one-pots are perfect for the busy cook. This chicken tagine is great eaten with cous cous for something a bit more filling

Easy
Serves 4
Prep 10 mins
Cook 40 mins
Low-fat
Counts as 1 of 5-a-day

Ingredients 

2 tbsp olive oil
8 skinless boneless chicken thighs , halved if large
1 onion , chopped
2 tsp grated fresh root ginger
pinch saffron or tumeric
1 tbsp honey
400g carrots , cut into sticks
small bunch parsley , roughly chopped
lemon wedges, to serve 

Method 

Heat the oil in a large, wide pan with a lid, add the chicken, then fry quickly until lightly coloured. Add the onion and ginger, then fry for a further 2 mins.
Add 150ml water, the saffron, honey and carrots, season, then stir well. Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender. Uncover and increase the heat for about 5 mins to reduce the sauce a little. Sprinkle with parsley and serve with lemon wedges for squeezing over. 

Try 

Tip: chicken breasts

You can make this dish using 4 boneless, skinless chicken breasts instead of thighs. Simply cut them in half and reduce the simmering time to 15 mins. 

Nutrition per serving 

304 kcalories, protein 39g, carbohydrate 14g, fat 11 g, saturated fat 3g, fibre 3g, sugar 12g, salt 0.48 g

Recipe from Good Food magazine, April 2008. 

More Tasty Food Recipes:    

Chicken & date tagine 
Spicy beef, olive & caramelised onion pie
Roasted caramel potatoes
Falafel burgers
Falafel pockets with cucumber and tomato 
Falafel Omelet Pie in the Oven 

Chicken & date tagine recipe

Photo: Chicken & date tagine recipe

The home of Tasty Food Recipes invites you to try Chicken & date tagine recipe. Enjoy my collection of delicious food recipes and learn how to make Chicken & date tagine.

The dates and squash give this dish a lovely savoury/sweet flavour, a Moroccan sweet and sour

Easy
Serves 4
Ready in 1½ hours

Ingredients

8 chicken thighs , on the bone, skin on
1 small butternut squash , peeled and cut into chunks
1 red onion , cut into wedges
fresh chicken stock , cube or concentrate, made up to 300ml
400g tin cherry tomatoes
1 cinnamon stick
8 Medjool dates , halved
coriander leaves from a large bunch

SPICE PASTE

1 small red onion , roughly chopped
2 garlic cloves , roughly chopped
thumb sized piece root ginger , roughly chopped
1 tsp ground cumin
2 tsp paprika
1 tsp mild chilli powder
coriander roots, from a large bunch
1 lemon , zested and juiced
olive oil

Method

Heat the oven to 190C/fan 170C/gas 5. Put all the spice paste ingredients in a small food processor with 2 tbsp olive oil and whizz to a paste.

Brown the chicken thighs all over in a tagine or large, wide pan. Scoop out then add the spice paste and cook for a few minutes until fragrant. Add the squash, onion, stock, tomatoes and cinnamon and stir. Sit the chicken on top (push down a bit into the sauce). Cook uncovered in the oven for 1 hour - the chicken should be browned and cooked and the sauce reduced. Add the dates for the last 20 minutes of cooking. Scatter with coriander and serve with buttered couscous.

Nutrition per serving

952 kcalories, protein 63.3g, carbohydrate 47.2g, fat 57.4 g, saturated fat 15.7g, fibre 5.5g, salt 1.34 g

Recipe from olive magazine, November 2007.

More Tasty Food Recipes:   

Spicy beef, olive & caramelised onion pie 
Roasted caramel potatoes
Falafel burgers
Falafel pockets with cucumber and tomato 
Falafel Omelet Pie in the Oven 
Spinach & yoghurt dip  

Lamb tagine with dates & sweet potatoes recipe

Photo: Lamb tagine with dates & sweet potatoes recipe

The home of Tasty Food Recipes invites you to try Lamb tagine with dates & sweet potatoes recipe. Enjoy my collection of delicious food recipes and learn how to make Lamb tagine with dates & sweet potatoes.

This is one of those wonderful dishes that improves with keeping.

Easy
Serves 10
Prep 30 mins
Cook 2 hrs
Freezable

Ingredients

6 tbsp olive oil
4 onions , thinly sliced
2 tbsp finely chopped fresh root ginger
2kg boneless lamb shoulder, cut into 5cm chunks
4 tsp ground cumin
2 tsp each paprika and ground coriander
2 cinnamon sticks
850ml passata
700g sweet potatoes , cut into chunks
350g pitted dates

TO SERVE

100g blanched almonds , toasted
good handful coriander , roughly chopped

Method

Heat the oil in a large, deep pan. Add the onions, then gently fry until softened, about 5 mins. Stir in the ginger, add the meat in batches, then fry on all sides until lightly coloured. Return all the meat to the pan, stir in the spices and cinnamon sticks, then cook for 1 min.
Add the passata and 800ml water, then bring to the boil, stirring. Season well, then cover and simmer for 1½ hrs, until the lamb is tender.
Add the sweet potatoes, stir well, cover again, then cook for 20 mins or until the potatoes are just tender. Stir in the dates and heat through for 5 mins. Taste and add more seasoning if necessary. To serve, spoon the tagine into a serving dish and scatter with the almonds and coriander.

Try

To freeze

Cool at the end of step 2, then pack into a rigid container. Freeze for up to a month. Defrost in the fridge overnight, then gently reheat (add a little more water if necessary), bring to the boil and continue with step 3.

Nutrition per serving

646 kcalories, protein 42g, carbohydrate 49g, fat 32 g, saturated fat 13g, fibre 0g, sugar 33g, salt 0.82 g

Recipe from Good Food magazine, December 2008.  

Fruity lamb tagine recipe

Photo: Fruity lamb tagine recipe

The home of Tasty Food Recipes invites you to try Fruity lamb tagine recipe. Enjoy my collection of delicious food recipes and learn how to make Fruity lamb tagine.

This succulent and super healthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead.

Easy
Serves 4
Prep 15 mins
Cook 1 hr 30 mins
Freezable
Super healthy, Dairy-free

Ingredients

2 tbsp olive oil
500g lean diced lamb
1 large onion , roughly chopped
2 large carrots , quartered lengthways and cut into chunks
2 garlic cloves , finely chopped
2 tbsp ras-el-hanout spice mix (see tip, below)
400g can chopped tomatoes
400g can chickpeas , rinsed and drained
200g dried apricots
600ml chicken stock

TO SERVE

120g pack pomegranate seeds
2 large handfuls coriander , roughly chopped

Method

Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it's not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.

Try

Spice mix

Ras el hanout, a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. Find it in larger supermarkets, or use a mix of the spices above.

497 kcalories, protein 40g, carbohydrate 46g, fat 18 g, saturated fat 5g, fibre 12g, sugar 32g, salt 1.37 g

Recipe from Good Food magazine, October 2009.

Moroccan Pumpkin and almonds beef tagine recipe

Photo:Moroccan Pumpkin and almonds beef tagine recipe

The home of Tasty Food Recipes invites you to try Moroccan Pumpkin and almonds beef tagine recipe. Enjoy my collection of delicious food recipes and learn how to make Moroccan Pumpkin and almonds beef tagine recipe.

The subtle spice mix of cinnamon, ground ginger and paprika make this casserole a classic Moroccan delicacy. You can add other Moroccan flavours such as olives, chopped preserved lemon or fresh dates
.
Preparation Time
15 minutes

Cooking Time
120 minutes

Ingredients (serves 6)
1 tbs olive oil
1kg beef chuck steak, cut into 3cm pieces
2 red onions, cut into wedges
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp ground coriander
2 tsp sweet paprika
1 tsp ground ginger
1 tsp ground cinnamon
4 cups (1 litre) beef stock
500g butternut pumpkin, peeled, seeded, coarsely chopped
2 tbs honey
1/2 cup (85g) toasted whole almonds
Coriander leaves, to serve
Steamed couscous, to serve

Method
Preheat oven to 150°C. Heat half the oil in a large flameproof casserole pan over medium-high heat. Add one-quarter of the beef and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining beef, reheating pan between each batch.

Heat remaining oil in pan. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the cumin, ground coriander, paprika, ginger and cinnamon and cook, stirring, for 1-2 minutes or until aromatic. Add the beef and beef stock and bring to a simmer. Remove from heat.

Bake in preheated oven, loosely covered, stirring occasionally, for 1 1/4 hours. Add the pumpkin and bake for a further 30 minutes or until beef and pumpkin are tender and sauce thickens slightly. Remove from heat. Add the honey and stir to combine. Taste and season with salt and pepper. Scatter the almonds and coriander leaves over the tagine. Serve with steamed couscous, if desired.

Notes
Cheat's tip: replace the spices with 2 tbs Moroccan spice mix.

Source
Taste.com.au - May 2011
Recipe by Sarah Hobbs - Food Editor, taste.com.au

More Tasty Food Recipes:     

Easy chicken tagine  
Chicken & date tagine   
Spicy beef, olive & caramelised onion pie   
Roasted caramel potatoes   
Falafel burgers   
Falafel pockets with cucumber and tomato