Moroccan Chicken Tagine with Apricots and Almonds

An authentic tagine is a stew that takes its name from the heavy earthenware pot in which it is slow cooked, traditionally over an open fire, or bed of charcoal.

I don’t have an actual tagine ceramic pot, but I LOVE making tagine stews. The flavors are a feast, with the added bonus that the flavor compounds in spices are powerful antioxidants.

Tagine dishes are slow-cooked savory stews, typically made with meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron.

Although tagines are usually served on their own, I like to serve this over quinoa or couscous along with a green salad.

Chicken Tagine with Apricots and Almonds
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Servings
4 servings
Servings
4 servings
Chicken Tagine with Apricots and Almonds
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Stir together ground cinnamon, ginger, turmeric, pepper and salt in a small bowl.
  2. Heat olive oil in skillet over moderate heat, add onion and sauté until it begins to turn translucent. Add mixed spices and chopped garlic, mix 2 minutes.
  3. Add 3/4 cup water, mix. Add chicken, cinnamon stick and apricots. Tie cilantro in a bundle, add to pot.
  4. Cover and simmer 25 – 30 minutes.
  5. Meanwhile, heat 1 tablespoon olive oil in a small skillet over moderate heat and cook almonds about 2 minutes just until golden. Cool and coarsely chop.
  6. Discard herbs and cinnamon stick; serve chicken with almonds sprinkled on top.
Recipe Notes

Modified from Epicurious: Chicken Tagine with Apricots and Almonds

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Coconut Red Lentil Curry

Red lentils are made from whole yellow lentils that are peeled and split in half, exposing the red color under their outer seed coat which makes them cook quickly.

This dish comes together easily and leaves bellies full and happy.
If cooking for children or those who don’t enjoy spicy food, leave the Serrano/jalapeño peppers out of the pot; serve them on the side so people can add them as desired.

I serve it over brown rice; start cooking the rice first as it takes longer than the curry.

Variations:

  • Use green or brown lentils instead of red; add 10 minutes cooking time
  • Replace cauliflower with broccoli, zucchini with butternut squash, or bell peppers
  • Use parsley instead of cilantro
Coconut Red Lentil Curry
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Servings
4 servings
Servings
4 servings
Coconut Red Lentil Curry
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Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
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Instructions
  1. Heat oil in a medium pot over moderate heat. Cook onion, stirring occasionally, until edges are golden, about 6 minutes. Add carrot, ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.
  2. Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in zucchini and cauliflower and simmer, covered, until lentils and vegetables are tender, about 15 minutes.
  3. Serve with cilantro scattered on top.
Recipe Notes

Modified from Epicurious: Coconut Red Lentil Curry

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Moroccan Tagine with Chicken and Garbanzo

Tagine is a Moroccan stew that takes its name from the earthen pot in which it is slow cooked.  Although I don’t have a tagine pot, the dish has become a regular item in both weekly family meals and entertaining menus because of the colors, the flavors and the diversity.

Tagine is traditionally a stand-alone one-dish entrée served with Moroccan bread on the side to be used as a utensil to scoop up the stew, but I like to serve tagine over couscous (whole-wheat or pearl couscous) or quinoa.

This particular recipe can be switched around a number of different ways:

  1. Make it vegan by skipping the chicken and using only the garbanzo
  2. Use lentils instead of garbanzo
  3. Use chicken only or fish or shrimp
  4. Instead of green beans I’ve used peas or (chopped) broccoli, just make sure to add in the last few minutes so they still have a crunch and are not mushy
Chicken Tagine with Chickpeas and Mint
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Servings
4
Servings
4
Chicken Tagine with Chickpeas and Mint
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Servings
4
Servings
4
Ingredients
Adjust servings:
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Instructions
  1. Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes.
  2. Add paprika and next 5 ingredients; stir 1 minute.
  3. Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
  4. Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes.
  5. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes.
  6. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.
Recipe Notes

Source: Epicurious: Chick Tagine with Chickpeas and Mint

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Pumpkin Shrimp Curry

“Curry Powder has a number of valuable health benefits, including the prevention of cancer, protection against heart disease, reduces Alzheimer’s disease symptoms, eases pain and inflammation, boosts bone health, and increases the liver’s ability to remove toxins from the body.”

Facts about Curry Powder

Pumpkin Shrimp Curry
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Simply yum. Make it vegan by using red lentils or garbanzo beans instead of shrimp. Or replace shrimp with chicken or even grass-fed beef tips. Onion, garlic, broccoli (or cauliflower) and pumpkin are super foods, loaded with nutrients—making this an immunity boosting dish. Curry and turmeric also have health benefits.
Pumpkin Shrimp Curry
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Simply yum. Make it vegan by using red lentils or garbanzo beans instead of shrimp. Or replace shrimp with chicken or even grass-fed beef tips. Onion, garlic, broccoli (or cauliflower) and pumpkin are super foods, loaded with nutrients—making this an immunity boosting dish. Curry and turmeric also have health benefits.
Ingredients
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Units:
Instructions
  1. Heat canola oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Add curry, coriander, cumin and turmeric; cook, stirring 1 -2 minutes. Stir in plum tomato, pumpkin purée and vegetable broth; and cook about 5 minutes. 3. Add coconut milk, simmer, covered, for 15 minutes. 4. Add shrimp, broccoli, green beans and lime juice and cook over low heat until shrimp, broccoli, and green beans are cooked, about 10 minutes. 5. Add spinach and mix in, cooking an additional 3 – 5 minutes just until it is wilted.
  2. Serve over cooked rice. Top with chopped cilantro, and toasted pumpkin seeds (or chopped nuts) Serve chopped jalapeño or Serrano pepper on the side.
Recipe Notes

Modified from http://www.epicurious.com/recipes/food/printerfriendly/Pumpkin-Shrimp-Curry-368281" target="_blank">Epicurious: Pumpkin Shrimp Curry

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