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How To make Chicken with Apricots, Sweet Potatoes, and Prunes
6 Chicken breast halves
(boned and skinned) 3/4 c Dried prunes
1/2 c Dried apricots
1 tb Olive oil
3 tb White vinegar
1/2 c Dry vermouth
2 Garlic cloves; minced
1 1/2 tb Brown sugar
1 tb Oregano
1/2 ts Salt
2 c Sweet potatoes; peeled,
:
cut into 1/2-inch cubes Place the chicken breasts in a medium bowl or casserole. Combine the prunes, apricots, olive oil, vinegar, vermouth, garlic, brown sugar, oregano, and salt. Pour over the chicken. Cover and marinate in the refrigerator for several hours or overnight. When you are ready to bake the chicken, place the sweet potato cubes in a saucepan with water to cover. Bring to a boil and boil gently for 3 minutes. Drain and set aside. Remove the chicken from the marinade. Arrange the pieces in a shallow baking pan. Spread the marinade over the chicken, cover with the sweet potatoes, and bake covered at 350 degrees F. for 30-45 minutes, until the chicken and sweet potatoes are fully cooked. Per Serving: Calories: 323 Protein: 30 grams Carbs: 30 grams Sodium: 251 mg Fat: 5 grams (14% of calories) * Adapted from "Eater's Choice" by Ron & Nancy Goor * Published in: Nutrition Action Healthletter (CSPI) * Typed for you by Karen Mintzias
How To make Chicken with Apricots, Sweet Potatoes, and Prunes's Videos
Chicken Tagine Mchermel / طاجين الدجاج مشرمل - CookingWithAlia - Episode 409
This chicken tagine with olives and preserve lemons is a staple recipe in every Moroccan home :-)
WRITTEN RECIPE:
INGREDIENTS
- 1.5 kg chicken (cut into pieces or just thighs)
Ingredients for Chicken Marinade:
- Saffron water: A large pinch of saffron + 1 cup of warm water. You can store up to 1 month in the fridge.
We will use 1 teaspoon of saffron water.
- The pulp of 1 large preserved lemon (or 2 small ones)
- A handful of fresh cilantro and parsley
- 2 large garlic cloves
- 2 teaspoons ground paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/4 teaspoon of pepper
- 2 tablespoons of olive oil
Ingredients for the tagine:
- 2 onions (grated)
- 2 tablespoon olive oil
- Pinch of salt and ground turmeric
- 1 tablespoon fresh lemon juice
- Handful of green olives
- The skin of 1 preserve lemon (cut into quarters)
STEPS:
Preparing the ingredients
1- First, let’s prepare saffron water. Soak the saffron threads in some warm water for 10 minutes. This method boosts the saffron flavors and is economical as you can store this flavored water and use it when needed.
2- Quarter the preserved lemon. Separate the pulp from the skin. Finely chop the pulp and reserve the skin for later.
3- Finely chop the parsley and cilantro.
4- Grate the garlic cloves
Marinating the chicken
5- Now we are ready, let’s make the charmoula! In a large bowl combine: the chopped parsley and cilantro, chopped preserved lemon pulp, garlic, ground paprika, ginger, cumin, pepper, saffron water, and olive oil. Mix well.
6- Place the chicken in the charmoula marinade and massage into the flesh. I am using only chicken tights, but you can use any other chicken parts.
7- Cover and refrigerate for at least 1 hour or overnight.
Setting the tagine
8- Peel and grate the onions. Finely chop the leftover onion pieces.
9- Drizzle olive oil in the bottom of the tagine and cover with the onions.
10- Sprinkle a little bit of salt and turmeric over the onions.
11- Add the chicken over the onion bed, and cover with any leftover charmoula.
Cooking the tagine
12- When cooking in a traditional tagine over the stove, use a heat diffuser to avoid burning and cracking the bottom of the tagine. It’s a must!
13- On low-medium heat, place the diffuser first, then the tagine on top of it. Cover and cook for around 15-20 minutes until the onions and chicken release their juices and the liquids start simmering.
14- Then, reduce the heat to low, cover the tagine, and cook until the chicken is tender. This can take 1 hour or more, depending on the chicken parts and quality of your tagine. Very important – make sure that the heat is low.
15- Add the lemon juice and green olives to the sauce.
16- Top the chicken with the preserved lemon skins.
17- Taste your sauce and add salt if necessary – we wait until the end to add salt, because the preserved lemons in the charmoula are already salty!
18- Do not cover the tagine, and continue cooking for another 15 minutes or so, until the liquids have evaporated and the sauce has thickened.
Serve immediately with crusty bread. Bon appetite!
* If you'd like to watch a Dada (traditional Moroccan cook) make this dish, check out this video:
How to make Best Chichen Tagine with Prune compote & couscous from scratch. Simpler than you think!
Tagine is Moroccan/Northern African dish which is named after the earthenware pot to cook in. This is extremely flavorful dish. After long simmering, chicken will become so tender and buttery soaks up all the exotic spices. This will make you the Star of your next dinner party!
Recipe:
It will served 2 to 4 people
Tagine:
Chicken Drum about 3 lb (I used 8 Chicken Drums in this video. You want to get Drums 2 to 3 per person. Chicken thigh works great as well. If you are going to make this for crowds, just multiply the amount of spice. You can use same amount of spice/recipe up to 12 chicken drums.)
Ground Coriander 2 teaspoons
Smoked Paprika 1 teaspoon
Turmeric 3/4 teaspoon
Black pepper 1/4 teaspoon
*If you like spicy taste you can add 1/4 teaspoon of Cayenne*
Cinnamon stick 2 or substitute to 1/2 to 3/4 teaspoon of ground cinnamon
Bay leaves 2
EVOO 2 to 3 Tablespoons
Garlic 3 cloves chopped
Fresh ginger 1.5 inches chopped finely
Onion 1/2 medium sliced into 1/4 inche
Rome tomato 3 seeded and Quartered
Olives heaping 1/2 cup (I used Kalamata and Castelvetrano) rinsed and drained
Preserved lemon 1 lemon rinsed and drained chopped finely (If you can not find preserved lemon, use lemon peels of 1 to 1 1/2 lemon and add salt to taste) *I really recommend you to use preserved lemon if you want authentic taste* Such great condiment!
Cilantro 1 bunch chopped finely
Parsley 3/4 bunch chopped finely (Half portion goes to Couscous)
Salt to taste (I did not need to add any salt. If you increase the amount of meat you may need to add some salt)
After returning chicken into the pot with sautéed vegetables and water, turn the heat down to medium and bring it to boil then reduce the heat to medium low to low and simmer for about 45 mins to 1 hour until chicken is incredibly tender. Yum!
Prune compote:
Dried Prune 1 cup
Honey 2 Tablespoons
Water 1/2 to 3/4 cup
Ground Cinnamon 1/4 teaspoon
Couscous:
Couscous 1 cup
Low sodium chicken stock 1 cup
Dried Apricot 1/2 cup chopped
EVOO 1 1/2 Tablespoons
Parsley
Toasted Almond 2 Tablespoons
Salt to taste
Hope you will try this recipe. Hope you like it!
Moroccan Chicken Tagine - Tajine De Poulet - TASTY RECIPE طاجين - Halal Chef
Moroccan Chicken Tagine - Tajine De Poulet - TASTY RECIPE طاجين - How to make Moroccan Chicken Tagine
This tasty Moroccan Tagine is enough to wow your guests. Amazing spices and juices from the chicken, give this Tagine dish a wonderful flavour.
A tajine or tagine is a historically Berber North African dish that is named after the earthenware pot in which it is cooked.
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Servings: 5
INGREDIENTS
For the Chicken Tagine
1kg chicken medium cut
7 tbsp olive or sunflower oil
1 onion
9 dried prunes
2 tbsp raisins or sultanas
1/2 cup green/brown olives
Some fresh coriander
3 garlic cloves
1 green chilli
1 tomato
2 tsp salt
1.5 tbsp coriander powder
2 tsp of turmeric powder
Half tbsp paprika powder
2 tsp of black-pepper
1 tsp ginger powder
Half tbsp cumin powder
1 tsp red chilli powder
2 tbsp sugar
1 tbsp cinnamon powder
1 Tagine pot or use a Normal Non-Stick Pan that can be covered but Tagine Pot is highly recommended.
I hope you will enjoy this Delicious Moroccan Tagine Recipe. Please do give the Video a like if you enjoy this recipe.
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Intro track by: Inkyz - Bottle
Chicken Tagine With Preserved Lemon, Olives And Dried Fruits
The tagine is a dish with a colorful and flavorful sauce that we want to prepare and share with the people we love. As a bonus, it is very easy to make.
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???????? Ingredients for 4 people
Marinade:
4 chicken thighs
½ tsp peppercorns
1 tsp cumin seeds
1 tsp salt
1 tbsp turmeric powder
1 tbsp red pepper flakes
1 preserved lemon
3 tbsp lemon juice
1 tsp salt
250g onions
30g garlic
2 tbsp grated ginger
15g parsley
15g cilantro
1kg canned tomatoes
700g firm potatoes
200g green olives with pits
12 dried apricots
12 prunes with stones
30g raisins
15cl olive oil
???? Music ????
Sweetly My Heart - Asher Fulero
Life in Romance - Twin Musicom
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Boneless chicken and baby potatoes cooked in freshly made prune sauce.
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As seen on Everyday Gourmet.