Best 6 Chicken Tagine With Prunes And Olives Nyt Recipes
Embark on a culinary journey to North Africa with our exploration of the tantalizing flavors of chicken tagine with prunes and olives, a dish inspired by the vibrant cuisine of Morocco. This delightful recipe, featured in the renowned New York Times, promises an explosion of sweet, savory, and tangy notes that will transport your taste buds to the bustling markets and aromatic kitchens of Marrakech. Join us as we delve into the secrets behind this authentic dish and guide you through the steps to create a mouthwatering chicken tagine that will leave you craving for more.
Let's cook with our recipes!
CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS
This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
- Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
- Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
- Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 29 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 874 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN TAGINE WITH PRUNES AND OLIVES
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Dry chicken and season with salt and pepper. Heat a large, heavy skillet, preferably cast iron, to very hot. Add chicken (in batches if necessary) skin side down, and sear until skin is golden brown. Remove chicken when browned (do not turn it) and set aside.
- Discard all but a thin film of fat from the pan. Add onion and garlic and sauté on low until soft. Stir in paprika and cumin, cook about a minute and then add prunes, olives, stock and butter. Cook, stirring, about 5 minutes. Season with salt and pepper. Transfer contents of pan to a 12- to 14-inch tagine, sauté pan or casserole. Place chicken on top, skin side up.
- Cover and cook on medium-low heat about 40 minutes, until chicken is cooked through. Serve immediately or set aside to be reheated. To serve, scatter lemon zest and mint over the chicken, squeeze juice of the lemon on top and bring tagine to the table covered.
Nutrition Facts : @context http, Calories 690, UnsaturatedFat 29 grams, Carbohydrate 25 grams, Fat 46 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 855 milligrams, Sugar 13 grams, TransFat 0 grams
CHICKEN WITH PRUNES AND OLIVES
Provided by Valerie Bertinelli
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine the oil, vinegar, prunes, capers, oregano, olives, garlic, bay leaves, 1/4 teaspoon salt and a few grinds of pepper in a large shallow baking dish. Add the chicken and turn to coat. Cover with plastic wrap and marinate at least 1 hour or overnight.
- Preheat the oven to 375 degrees F. Using a slotted spoon, remove the chicken from the marinade to a plate. Pour the marinade into a 9-by-13-inch baking dish. Arrange the chicken on top, skin-side up. Sprinkle the brown sugar over the chicken breasts and pour the white wine around them.
- Bake, basting three or four times with the pan juices, until the chicken is crispy on top and cooked through, 1 hour to 1 hour 20 minutes.
- Transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley. Pour the remaining pan juices into a sauceboat and pass with the chicken.
PRUNE AND OLIVE CHICKEN
A taste of the Mediterranean in one delicious baked chicken dish. This is a classic Chicken Mirabella recipe.
Provided by Teresa
Categories World Cuisine Recipes European Italian
Time 9h15m
Yield 6
Number Of Ingredients 13
Steps:
- In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10x15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
- When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.
- Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 16.5 g, Cholesterol 97 mg, Fat 22.4 g, Fiber 1.2 g, Protein 31.2 g, SaturatedFat 5.5 g, Sodium 307.8 mg, Sugar 13.1 g
CHICKEN TAGINE WITH PRUNES AND OLIVES NYT
Steps:
- 1. Dry chicken and season with salt and pepper. Heat a large, heavy skillet, preferably cast iron, to very hot. Add chicken (in batches if necessary) skin side down, and sear until skin is golden brown. Remove chicken when browned (do not turn it) and set aside. 2.Discard all but a thin film of fat from the pan. Add onion and garlic and sauté on low until soft. Stir in paprika and cumin, cook about a minute and then add prunes, olives, stock and butter. Cook, stirring, about 5 minutes. Season with salt and pepper. Transfer contents of pan to a 12- to 14-inch tagine, sauté pan or casserole. Place chicken on top, skin side up. 3.Cover and cook on medium-low heat about 40 minutes, until chicken is cooked through. Serve immediately or set aside to be reheated. To serve, scatter lemon zest and mint over the chicken, squeeze juice of the lemon on top and bring tagine to the table covered.
CHICKEN TAGINE WITH LEMON AND OLIVES
This combination of cooking-methods allows the food to slow-cook from all directions to make a perfect, fragrant casserole with exotic flavours. It is a one pan meal; you brown your meat in the same pan that you cook and follow the direction.
Provided by Sageca
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Combine juice and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.
- Remove chicken from bag; discard marinade.
- Pat chicken dry with paper towels.
- Dredge in flour; sprinkle with salt, black pepper, turmeric, and red pepper.
- Heat olive oil in a large nonstick skillet with high sides over medium-high heat.
- Add half of chicken; cook for 3 minutes on each side or until lightly browned.
- Remove from pan. Repeat procedure with remaining chicken.
- Add onion, ginger, and garlic to pan; sauté 5 minutes or until tender. Return chicken to pan.
- Add broth, olives, rind, potatoes, cinnamon stick, apricots and almonds; bring to a boil.
- Cover, reduce heat, and simmer 1 hour or until chicken is tender. Discard the cinnamon stick; stir in parsley.
- Serve with couscous.
Nutrition Facts : Calories 467.4, Fat 15.8, SaturatedFat 2.3, Cholesterol 114.5, Sodium 413.9, Carbohydrate 50.1, Fiber 6.6, Sugar 15.6, Protein 33.6
Tips:
- Use bone-in, skin-on chicken thighs for the best flavor and texture.
- Trim the excess fat from the chicken thighs before cooking to reduce the amount of oil needed.
- Brown the chicken thighs in a large pot or Dutch oven over medium-high heat until golden brown on all sides. This will help to develop the flavor of the chicken and prevent it from becoming dry.
- Add the onion, garlic, ginger, and spices to the pot and cook for a few minutes, until the onion is softened and the spices are fragrant.
- Add the chicken broth, tomatoes, prunes, olives, and honey to the pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the chicken is cooked through.
- Serve the chicken tagine with couscous, rice, or bread.
Conclusion:
Chicken tagine with prunes and olives is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet and savory flavors is sure to please everyone at your table. With a few simple tips, you can make a delicious and authentic chicken tagine at home. So next time you're looking for a new and exciting dish to try, give chicken tagine with prunes and olives a try. You won't be disappointed!
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