Chicken Tagine with Apples, Cranberries & Almonds Recipe

Looking for an easy Chicken Tagine with Apples, Cranberries & Almonds recipe? Learn how to make Chicken Tagine with Apples, Cranberries & Almonds using healthy ingredients.


Submitted by rhonda1067

Makes 6 servings



Flavorful, slightly sweet Moroccan dish. Easy to prepare and easy to vary with available ingredients. 30 minutes prep time; 35 minutes cooking time.

Recipe Ingredients for Chicken Tagine with Apples, Cranberries & Almonds

1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. turmeric
1/2 tsp. ground mustard
3/4 tsp. sea salt
1/2 tsp. black pepper (fresh ground)
2 lbs. chicken thighs - boneless, skinless
2 tbsp. butter (preferrably ghee, clarified butter)
1 medium onion, halved and then sliced 1/4" thick
3 garlic cloves, finely chopped
5 sprigs fresh cilantro
5 sprigs fresh flat-leaf parsley
1/2 cups water
1 apple, diced
1/4 cup dried cranberries
1/4 cup golden raisins
1/4 cup sliced almonds

Recipe Directions for Chicken Tagine with Apples, Cranberries & Almonds

  1. In a medium bowl, mix the spices. Cut chicken into bite sized pieces and add to bowl of spices. Turn to coat well.

  2. Melt 1 Tbsp. of the butter in the tagine on top of the stove, and add the seasoned chicken. Brown the chicken - uncovered -over moderate heat* until hot, but not smoking. Do not crowd the chicken. If necessary, brown half at a time, turning over once, 8-12 minutes. Transfer the chicken to a plate.

  3. Add onion to the tagine and cook, uncovered, stirring frequently, until soft - about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Transfer to the chicken plate.

  4. Add the diced apple to the tagine with 1 Tbsp. butter and slowly brown for 4-5 minutes.

  5. Tie the cilantro and parsley into a bundle with kitchen string and add to the tagine, along with onion, garlic, apples, the browned chicken, any juices that accumlated on the plate and 1/2 cup water. Add the cranberries and raisins, and stir gently.

  6. Reduce the heat and simmer, COVERED, about 30-35 minutes. (Resist the urge to open the lid. It releases the steam.)

  7. While the chicken cooks, gently brown the almonds in a non-stick skillet. Watch them carefully as they will burn easily.

  8. Remember to remove the parsley/cilantro bundle before serving. Add the almonds on top and serve with a rice blend (Rice Select Royal Blend - texmati white, brown, wild and red rice- is excellent).

  9. NOTE: This can also be cooked in the oven - at 325degrees. It will be thinner - more broth - than on the stove top. Do not use an oven over 350 with your tagine as it can crack it. Warm the tagine before putting it in a hot oven.

  10. Be very careful with your tagine on the stove top. I advise using a diffuser when cooking on the stove top and bring the heat up carefully.

  11. If you don't have a tagine, you can use a dutch oven or heavy skillet with a tight fitting lid

  12. This recipe is easy to modify with ingredients at hand. I have also used dried plums (prunes) or dried apricots, with raisins. You can use olive oil, but I prefer the taste of butter.

  13. You can prepare this the day before - wait until it cools completely before putting it in the refrigerator. Heat it thoroughly before serving.

Categories

Chicken, Main Dish, Moroccan

Nutrition Facts
Serving Size 237.1g
Amount Per Serving
Calories
391
Calories from Fat
156
% Daily Value*
Total Fat
17.3g
27%
Saturated Fat
5.7g
29%
Trans Fat
0.0g
Cholesterol
145mg
48%
Sodium
395mg
16%
Potassium
531mg
15%
Total Carbohydrates
12.5g
4%
Dietary Fiber
2.2g
9%
Sugars
7.2g
Protein
45.4g
Vitamin A 8% Vitamin C 9%
Calcium 6% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • High in niacin
  • High in selenium
  •   Bad points
  • High in cholesterol
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