Best 2 Quick Tagine Style Chicken Recipes

Welcome to the realm of flavors and aromas, where the magic of quick tagine style chicken awaits your culinary exploration. This article will be your guide to creating delectable dishes inspired by the vibrant traditions of Morocco, all while embracing the convenience of modern cooking techniques. Discover the secrets of transforming ordinary ingredients into extraordinary meals, as we delve into the art of tagine cooking, simplified for the home chef. Get ready to tantalize your taste buds with succulent chicken enveloped in exotic spices, tender vegetables, and the warmth of aromatic broth. Let's embark on a journey of culinary delight, where every bite tells a story of rich history and vibrant culture.

Let's cook with our recipes!

QUICK TAGINE-STYLE CHICKEN

Quick Tagine-Style Chicken image

Tidbit: Cubed tender cuts of lamb or diced eggplant or tofu may be substituted for the chicken in this dish. Double or triple the recipe for spices and store in cool dry place.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 20

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, smashed beneath the flat of your knife with the heel of your hand, discard skins
1 1/2 to 1 3/4 pounds boneless, skinless chicken breasts, cut into large bite-size pieces
1 1/2 teaspoons grill seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and coarse pepper
2 medium or 1 large yellow skinned onion, quartered and sliced
10 pitted prunes, coarsely chopped
1-ounce box or 1/4 cup golden raisins
2 cups good quality, low sodium chicken stock, available in paper containers on soup aisle
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika, eyeball it
1/2 teaspoon ground coriander, eyeball it
1/2 teaspoon tumeric, eyeball it
1/8 teaspoon cinnamon, a couple pinches
1 1/2 cups chicken stock
1 1/2 cups couscous
2 tablespoons extra-virgin olive oil, eyeball it
2 scallions, finely chopped
Chopped cilantro leaves or flat-leaf parsley
Finely chopped scallions
Mango chutney, any variety and brand -- available on the condiment or International food aisles

Steps:

Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, in a slow stream, and add smashed garlic. Season the chicken with seasoning blend. Scatter chicken around the pan in an even layer. Cook chicken pieces 2 minutes on each side to brown, then add the onions, prunes, raisins and stock. Mix spices in a small dish and scatter over the pot. Cover and reduce to moderate heat. Cook 7 or 8 minutes, remove the lid and stir.
To prepare the couscous, bring chicken stock to a boil. Add couscous, extra-virgin olive oil and scallions and remove the couscous from the stove immediately. Cover and let stand 5 minutes. Fluff the couscous with a fork.
Uncover chicken and cook another 2 to 3 minutes to thicken slightly. Adjust the seasoning, to taste, and serve chicken on a bed of couscous. Garnish with chopped cilantro and scallions. Serve with chutney.

NORTH AFRICAN QUICK TAGINE-STYLE CHICKEN

North African Quick Tagine-Style Chicken image

Cubed tender cuts of lamb or diced eggplant or tofu may be substituted for the chicken in this dish. Rachel Ray

Provided by Vicki in CT

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

2 tablespoons extra virgin olive oil, 2 turns of the pan
4 garlic cloves, smashed beneath the flat of your knife with the heel of your hand, discard skins
1 1/2-1 3/4 boneless skinless chicken breasts, cut into large bite-size pieces
1 1/2 teaspoons Montreal chicken seasoning (recommended ( Montreal Seasoning by McCormick) or 1 1/2 teaspoons salt and pepper (coarse salt and coarse pepper)
1 large yellow onion, quartered and sliced
10 pitted prunes, coarsely chopped
1/4 cup golden raisin
2 cups low sodium chicken broth, available in paper containers on soup aisle
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika, eyeball it
1/2 teaspoon ground coriander, eyeball it
1/2 teaspoon turmeric, eyeball it
1/8 teaspoon cinnamon, a couple pinches
1 1/2 cups chicken stock
1 1/2 cups couscous
2 tablespoons extra virgin olive oil, eyeball it
2 scallions, finely chopped
chopped cilantro leaves or flat leaf parsley
finely chopped scallion
mango chutney, any variety and brand (available on the condiment or International food aisles)

Steps:

Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, in a slow stream, and add smashed garlic. Season the chicken with seasoning blend. Scatter chicken around the pan in an even layer. Cook chicken pieces 2 minutes on each side to brown, then add the onions, prunes, raisins and stock. Mix spices in a small dish and scatter over the pot. Cover and reduce to moderate heat. Cook 7 or 8 minutes, remove the lid and stir.
To prepare the couscous, bring chicken stock to a boil. Add couscous, extra-virgin olive oil and scallions and remove the couscous from the stove immediately. Cover and let stand 5 minutes. Fluff the couscous with a fork.
Uncover chicken and cook another 2 to 3 minutes to thicken slightly. Adjust the seasoning, to taste, and serve chicken on a bed of couscous. Garnish with chopped cilantro and scallions. Serve with chutney.

Tips:

Use a large skillet or Dutch oven to make the tagine. This will allow the chicken to brown evenly and prevent it from overcrowding.
If you don't have a tagine, you can also use a slow cooker. Cook the chicken on low for 6-8 hours, or until it is tender and cooked through.
To make the tagine ahead of time, cook the chicken and vegetables according to the recipe. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, simply reheat the tagine over medium heat until it is hot and bubbly.
Serve the tagine with couscous, rice, or naan bread.

Conclusion:

This quick tagine-style chicken recipe is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken is cooked in a delicious blend of spices and vegetables, and it is served with a fluffy couscous. This recipe is sure to please everyone at your table.