Best 5 Chicken Tagine With Potatoes And Peas Morocco North Africa Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Chicken tagine with potatoes and peas is a classic dish from Morocco and North Africa. This flavorful and aromatic dish is made with tender chicken, vegetables, and spices, all simmered together in a traditional tagine pot. The result is a hearty and satisfying meal that is perfect for a special occasion or a weeknight dinner. With its vibrant flavors and rich aromas, this dish is sure to become a favorite in your kitchen.

Let's cook with our recipes!

MOROCCAN CHICKEN TAGINE



Moroccan Chicken Tagine image

Sweet and savory stewed chicken with dried fruits and exotic spices. Serve this on top of couscous and top with toasted almonds and fresh cilantro. Children love the familiarity of the 'sweet' spices and dried fruits.

Provided by Chef Kelly

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 2h6m

Yield 6

Number Of Ingredients 18

¼ cup ground cinnamon
¼ cup ground cumin
2 tablespoons ground turmeric
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons crushed dried mint
1 tablespoon salt
2 teaspoons ground black pepper
½ cup chopped dried apricots
¼ cup raisins
¼ cup olive oil, or as needed
4 bone-in chicken thighs
½ small onion, minced
2 teaspoons chopped garlic
1 cup chicken broth
¼ cup honey
½ bunch fresh cilantro, chopped
¼ cup toasted sliced almonds

Steps:

  • Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set the remaining aside for another use.
  • Bring a small pot of water to a boil; add apricots and raisins. Cook until fruit is soft, about 5 minutes. Drain, reserving 1/2 cup of cooking water.
  • Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Coat chicken with the 1/2 cup spice mix and place in the hot oil; cook until golden brown and releases easily from the skillet, 3 to 4 minutes per side.
  • Mix onion and garlic into skillet with chicken; cook and stir until fragrant, 2 to 3 minutes. Add apricots, raisins, reserved 1/2 cup water from fruit, chicken broth, and honey; reduce heat to low and cover. Cook until chicken is very tender, 1 1/2 to 2 hours.
  • Serve chicken garnished with cilantro and almonds.

Nutrition Facts : Calories 370.8 calories, Carbohydrate 35.8 g, Cholesterol 43.5 mg, Fat 20.4 g, Fiber 6.7 g, Protein 15.4 g, SaturatedFat 3.7 g, Sodium 1375.1 mg, Sugar 22.3 g

NORTH AFRICAN CHICKEN TAGINE



North African chicken tagine image

This easy and freezable chicken tagine is sure to be a family favourite. It's rich, full of depth of flavour and ideal for feeding a hungry crowd

Provided by Good Food team

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 16

2 large chicken breasts, skin on
4 chicken thighs, bone in and skin on
2 tbsp olive oil
200g shallots, peeled
2 garlic cloves, sliced
4cm piece ginger, grated
1 tsp cumin seeds, lightly crushed
1 tsp coriander seeds, lightly crushed
2 small cinnamon sticks
large pinch saffron threads
1 tsp ground ginger
pinch crushed dried chilli
375g peeled butternut squash, cut into chunks
500ml chicken stock
1 rounded tbsp clear honey
2 tbsp roughly chopped coriander

Steps:

  • Heat oven to 180C/160C/gas 4. Cut each chicken breast in half, then season all the chicken. Heat the oil in a mediumsize ovenproof casserole dish. Add the chicken, skin-side down, and brown well all over - you can do it in batches. Remove from the pan and set aside.
  • Lower heat slightly, add the shallots to the pan and cook until golden brown all over. Add the garlic and grated ginger and cook for 30 secs before adding all the spices and cooking for 1 min more.
  • Throw the butternut squash into the pan and stir to coat in the spices. Arrange the chicken, skin side uppermost, on top of the shallots and squash. Pour over the stock and drizzle in the honey. Bring to a gentle simmer, then transfer to the oven to bake for 40 mins until tender. Scatter with the coriander and serve with couscous and a bowl of harissa, if you like.

Nutrition Facts : Calories 630 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 58 grams protein, Sodium 0.86 milligram of sodium

CHICKEN TAGINE WITH POTATOES AND PEAS (MOROCCO -- NORTH AFRICA)



Chicken Tagine With Potatoes and Peas (Morocco -- North Africa) image

This recipe comes from the 2002 cookbook, Mediterranean Street Food. This original of this recipe called for a whole chicken, cut into 8 pieces, but I've used 6 chicken breasts, bone in.

Provided by Sydney Mike

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

6 chicken breasts
2 medium onions, thinly sliced
2 garlic cloves, minced
1/4 cup extra virgin olive oil
2 saffron threads
1/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
1 teaspoon paprika
1/4 teaspoon salt, to taste
1 cup flat leaf parsley, finely chopped
1 cup cilantro, finely chopped
4 cups potatoes, diced bite-size
2 cups green peas

Steps:

  • In a large flameproof casserole, combine chicken, onions, garlic, oil, saffron, cumin, ginger pepper, paprika & salt, then cover with water, about 2 cups. Over medium-high heat, bring to a boil & cook, covered, for 30 minutes.
  • Add parsley, cilantro & potatoes, then cook, covered, another 15 minutes, stirring occasionally, until potatoes are nearly done.
  • Add peas, lower the heat & simmer for 5 minutes more.
  • If sauce is still runny, uncover the pan & boil hard until thickened, then taste & adjust seasoning, if necessary, before transferring to a preheated serving dish ~ Serve very hot with a good bread!

MOROCCAN VEGETABLE CHICKEN TAGINE



Moroccan Vegetable Chicken Tagine image

Take a trip to Morocco with this rich, exotic dish. A tagine is a North African slow-cooked stew named after the pot it's cooked in.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 6 servings.

Number Of Ingredients 19

1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
2 medium red potatoes, cut into 1-inch cubes
1 medium sweet potato, peeled and cut into 1-inch cubes
1 large onion, halved and sliced
2 garlic cloves, minced
6 chicken leg quarters, skin removed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup dried apricots, chopped
1/2 cup dried cranberries, chopped
2 tablespoons all-purpose flour
1 can (14-3/4 ounces) reduced-sodium chicken broth
1/4 cup chili sauce
1 tablespoon minced fresh gingerroot
1 teaspoon curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
Hot cooked couscous, optional

Steps:

  • In a 6-qt. slow cooker, combine the squash, potatoes, onion and garlic. Sprinkle chicken with salt and pepper; place over vegetables. Top with apricots and cranberries., In a small bowl, combine flour and broth until smooth. Stir in the chili sauce, ginger, curry, cinnamon and cumin. Pour over chicken. Cover and cook on low for 7-8 hours or until chicken and vegetables are tender., Stir in garbanzo beans; cover and cook for 30 minutes or until heated through. Serve with couscous if desired.

Nutrition Facts : Calories 473 calories, Fat 10g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 733mg sodium, Carbohydrate 65g carbohydrate (24g sugars, Fiber 12g fiber), Protein 34g protein.

SPICY CHICKEN TAGINE WITH APRICOTS, ROSEMARY, AND GINGER



Spicy Chicken Tagine With Apricots, Rosemary, and Ginger image

From the book Tagine: Spicy Stews from Morocco. This tagine is both fruity and spicy, though not too hot. The ginger and rosemary give a wonderful aroma! It can be made with chicken pieces, (I use boneless skinless breasts) pheasant or duck. Serves well with a buttery couscous and a leafy salad.

Provided by Amber Dawn

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
1 tablespoon butter
1 onion, finely chopped
3 sprigs rosemary, 1 finely chopped, the other 2 cut in half
3 tablespoons fresh ginger, peeled and finely chopped
2 red chilies, seeded and finely chopped
2 cinnamon sticks
1 lb boneless skinless chicken breast
3/4 cup dried apricot
2 tablespoons honey
1 (14 ounce) can plum tomatoes or 1 (14 ounce) can whole tomatoes, with their juice
sea salt
fresh ground black pepper
4 tablespoons fresh basil, shredded

Steps:

  • Heat oil and butter in a tagine or heavy-based casserole dish.
  • Stir in ginger, onion, chopped rosemary, and chilies and sauté until the onion begins to soften.
  • Stir in halved rosemary sprigs and the cinnamon sticks.
  • Add chicken and brown on both sides.
  • Toss in the apricots and honey.
  • Stir in plum tomatoes with their juice.
  • Add a little water if necessary to ensure there is enough to cover the base of the tagine and submerge the apricots.
  • Bring liquid to a boil, then reduce heat to low.
  • Cover with a lid and cook gently for 35 - 40 minutes.
  • Season to taste with salt and pepper.
  • Sprinkle shredded basil over chicken.
  • Serve immediately.

Tips:

  • Prepare your ingredients in advance: Before you start cooking, make sure you have all your ingredients prepped and measured out. This will help you stay organized and ensure that your tagine comes together quickly and easily.
  • Choose the right chicken: For the best results, use bone-in, skin-on chicken thighs or drumsticks. The bones and skin will add flavor and moisture to the tagine.
  • Sauté the chicken properly: Be sure to brown the chicken well on all sides before adding it to the tagine. This will help to develop flavor and prevent the chicken from becoming dry.
  • Use a variety of spices: Tagine is a dish that is known for its complex flavors. Be sure to use a variety of spices, such as cumin, ginger, paprika, and turmeric, to create a flavorful and aromatic dish.
  • Simmer the tagine gently: Once the tagine is assembled, bring it to a boil, then reduce the heat to low and simmer for at least 30 minutes. This will allow the flavors to meld and the chicken to become tender.
  • Add the vegetables and peas last: Add the vegetables and peas to the tagine in the last 15 minutes of cooking. This will prevent them from becoming overcooked and mushy.

Conclusion:

Chicken tagine with potatoes and peas is a delicious and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its vibrant flavors and tender chicken, this tagine is sure to become a family favorite.

Related Topics