Best 2 Chicken Vegetable Tagine Recipes

Discover the enticing Moroccan dish, Chicken Vegetable Tagine, a delightful blend of tender chicken, an array of vibrant vegetables, and aromatic spices, all simmered together in a traditional earthenware tagine or a Dutch oven. Embark on a culinary journey as we explore the best recipe for this flavorful and satisfying dish, perfect for a comforting meal with family and friends.

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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

Ingredients

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.

CHICKEN & VEGETABLE TAGINE

Chicken & Vegetable Tagine image

I noticed that most of the tagines listed on this site are for chicken with lemon & olives or for chicken with prunes or apricots. I am trying to remedy this by posting a little more variety.

Provided by FDADELKARIM

Categories Chicken

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 26

Ingredients

1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1/4 teaspoon ground turmeric
2 tablespoons olive oil
1 lemon, juice and zest of, grated
1 teaspoon harissa
3/4 cup chicken broth
1 pinch saffron strand
3 tablespoons olive oil
1 large onion, chopped
2 -3 lbs skinless chicken leg quarters (cut in half)
1/2 cup water
2 medium zucchini, cut into chunks
2 yellow squash, cut into chunks
3 medium plum tomatoes, quartered
1/4 cup black olives, pitted
salt
black pepper
1/4 cup whole almond
2 tablespoons fresh flat-leaf parsley, chopped, to garnish
1 lemon, quartered, for garnish

Steps:

Combine the ingredients for the marinade then add in the spice mixture. Pour over the chicken to coat. Cover with plastic wrap and refrigerate for at least 1 hour (up to 3 hours).
Warm the chicken broth then add the saffron strands, allow to steep while the chicken is marinading.
Heat 1 tablespoon olive oil over medium-low heat in a tagine. Saute the onion until golden, about 5 minutes. Pour in the chicken broth and saffron along with the water.
Place in the chicken and any marinade juices. Season with salt & pepper then cover with the lid. Cook on medium-low heat for 45 minutes.
Uncover and stir in the olives, zucchini, yellow squash and tomato quarters. Add another 1/2 cup of water if needed.
Reduce heat to low & recover. Cook until the vegetables are tender and the chicken is falling off the bone, about 45 minutes.
Heat 2 tablespoons olive oil in a small saucepan over high heat until hot but not smoking. Add the almonds and fry until the skins begin to crackle, about 2 to 3 minutes. Pour the almonds and hot oil over the vegetables and chicken.
Ladle the chicken, vegetables, & sauce over cooked couscous or rice. Sprinkle with the chopped parsley and serve with the lemon quarters as garnishment.

Tips:

For a vegetarian version of this dish, substitute vegetable broth for the chicken broth and use tofu or tempeh instead of chicken.
To make this dish ahead of time, cook the chicken and vegetables according to the recipe and then let cool. Store the chicken and vegetables in separate airtight containers in the refrigerator for up to 3 days. When ready to serve, reheat the chicken and vegetables in a large pot over medium heat until warmed through.
Serve this dish over couscous, rice, or quinoa. You can also serve it with a side of pita bread or naan.
If you don't have a tagine, you can use a large Dutch oven or braising pan.
This dish is also great for meal prepping. Simply cook the chicken and vegetables ahead of time and then store them in separate airtight containers in the refrigerator for up to 3 days. When ready to eat, reheat the chicken and vegetables in a large pot over medium heat until warmed through.

Conclusion:

Chicken vegetable tagine is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own tastes. Whether you are a vegetarian or a meat-eater, this dish is sure to please everyone at the table. So next time you are looking for a new and exciting recipe to try, give chicken vegetable tagine a try.