Best 4 Spicy Chicken Tagine With Apricots Rosemary And Ginger Recipes

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If you're in search of a delectable and flavorful dish that combines the exotic spices of Morocco with the sweet and savory flavors of roasted chicken, dried apricots, aromatic rosemary, and a hint of ginger, then look no further than this spicy chicken tagine recipe. Inspired by the traditional North African dish, this tantalizing tagine promises an explosion of flavors that will transport your taste buds to the vibrant souks of Marrakech.

Here are our top 4 tried and tested recipes!

CHICKEN TAGINE WITH APRICOTS AND SPICED PINE NUTS



Chicken Tagine with Apricots and Spiced Pine Nuts image

Provided by Farid Zadi

Categories     Chicken     Fruit     Ginger     Dinner     Orange     Apricot     Pine Nut     Spice     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 24

For tagine
1 whole chicken (about 3 1/2 pound)
2 tablespoons extra-virgin olive oil, divided
3 large shallots, finely chopped (1 cup)
1 tablespoon unsalted butter
2 garlic cloves, minced
1 tablespoon grated peeled ginger
1/4 teaspoon turmeric
1/4 teaspoon sweet paprika
Pinch of saffron threads (optional)
1 cup water
2 tablespoons blood-orange preserves or bitter-orange marmalade
1 (2-inch) cinnamon stick
1 thyme sprig
2 cilantro sprigs
6 dried apricots, chopped
1 tablespoon finely chopped cilantro or flat-leaf parsley
For spiced pine nuts
1 tablespoon olive oil
1/4 cup pine nuts
1/4 teaspoon turmeric
1/4 teaspoon sweet paprika
Pinch of cayenne (optional)
Garnish: lemon wedges

Steps:

  • Make tagine:
  • Cut out and reserve wings and backbone from chicken. Cut breast in half through bone, then cut off legs and cut to separate into thighs and drumsticks (for a total of 6 serving pieces, not including wings and backbone). Pat chicken pieces dry and sprinkle with 1 teaspoon salt.
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then brown chicken breasts, skin sides down, without turning, 5 minutes. Transfer to a plate. Brown thighs and legs, turning once, 8 to 10 minutes, transferring to plate. Brown wings and backbone in same manner.
  • Cook shallots in butter with remaining tablespoon oil in a 5- to 6-quart heavy pot over medium heat, stirring frequently, until soft, 8 to 10 minutes. Add garlic, ginger, turmeric, and paprika and cook, stirring, 3 minutes.
  • Add chicken with any juices from plate, saffron (if using), and 1/2 teaspoon salt to shallot mixture and turn chicken to coat. Add water and bring to a boil, covered, then cook at a bare simmer, covered, 30 minutes.
  • Turn chicken and add orange preserves, cinnamon stick, thyme, cilantro sprigs, and apricots. Simmer, covered, 10 minutes. Uncover and simmer until chicken is very tender, 10 to 15 minutes more.
  • Brown pine nuts while chicken cooks:
  • Heat oil in a small heavy skillet over medium heat until it shimmers, then stir in pine nuts, turmeric, paprika, and cayenne (if using) and cook, stirring frequently, until nuts are lightly browned, 1 to 2 minutes (watch carefully; they burn easily). Transfer to a small bowl.
  • To serve:
  • Transfer chicken to a platter and keep warm, covered. If sauce is not thick, boil, stirring occasionally, until reduced to about 1 cup. Discard herb sprigs, cinnamon stick, wings, and backbone. Stir in chopped cilantro and spoon sauce over chicken. Sprinkle with nuts.
  • What to drink:
  • Chateau Reynella McLaren Vale Grenache '04

CHICKEN TAGINE WITH APRICOTS AND ALMONDS



Chicken Tagine with Apricots and Almonds image

Provided by Baija Lafridi

Categories     Chicken     Garlic     Apricot     Almond     Spice     Cilantro     Parsley     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 19

1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 1/4 teaspoons salt
3 tablespoons plus 1/4 cup olive oil
1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded
1 tablespoon unsalted butter
1 medium red onion, halved, then sliced 1/4 inch thick
4 garlic cloves, finely chopped
5 fresh cilantro
5 sprigs fresh flat-leaf parsley
1 1/2 cups water
2 tablespoons mild honey
1 (3-inch) cinnamon stick
1/2 cup dried Turkish apricots, separated into halves
1/3 cup whole blanched almonds
Special Equipment
a 10- to 12-inch tagine or heavy skillet; kitchen string

Steps:

  • Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
  • Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
  • Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
  • While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
  • While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.

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.

SPICY CHICKPEA TAGINE



Spicy Chickpea Tagine image

This is a simple & fast tagine for Vegetarians. The chickpeas offer a good source of protein. Serve with Recipe #260654

Provided by FDADELKARIM

Categories     Lunch/Snacks

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1/2 onion, chopped
1 (15 ounce) can chickpeas, drained & rinsed
1 (15 ounce) can diced tomatoes
1 tablespoon fresh Italian parsley, finely chopped
1 tablespoon fresh cilantro, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon harissa (cayenne pepper can be substituted)
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
1/4 teaspoon ginger
1/4 teaspoon cumin

Steps:

  • Pour the oil into a tagine (or shallow casserole) & cook the onions for several minutes.
  • Next place all the rest of the ingredients in with the onions & stir. Cover & cook over low heat for 30 minutes.
  • Serve hot with thick bread.

Nutrition Facts : Calories 426.7, Fat 16.5, SaturatedFat 2.2, Sodium 940.5, Carbohydrate 60, Fiber 12.8, Sugar 6.8, Protein 12.9

Tips:

  • To ensure the chicken is tender, use boneless, skinless chicken breasts or thighs. If using chicken with bones, increase the cooking time by 15-20 minutes.
  • For a richer flavor, use homemade chicken broth instead of water.
  • Add a teaspoon of ground cumin and a pinch of cayenne pepper for a smoky, spicy flavor.
  • If you don't have fresh apricots, use dried apricots. Just rehydrate them in hot water for 10 minutes before using.
  • Serve the tagine with a side of couscous, rice, or naan bread.

Conclusion:

This flavorful and aromatic spicy chicken tagine is sure to impress your family and friends. The combination of tender chicken, sweet apricots, tangy lemon, and fragrant rosemary and ginger creates a dish that is both delicious and visually appealing. With its vibrant colors and enticing aromas, this tagine is a feast for the senses and a true celebration of Moroccan cuisine. So next time you're looking for a flavorful and exotic meal, give this spicy chicken tagine a try - you won't be disappointed!

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